Effects of sucrose on salivary flow and composition: differences between real and sham intake

Abstract

Human saliva contains numerous salivary components that are fundamental for a healthy oral environment and the oral processing of foods. To study a possible differential influence of orosensory stimulation and metabolic activation on salivary composition, human parotid salivary flow, pH, A₂₈₀, and α-amylase activity were measured before, during and after real or sham (sip-and-spit) sucrose intakes. Variations in these salivary characteristics were related to perceived satiety. Sucrose, as either real or sham intake, increased salivary flow and pH and decreased A₂₈₀ before returning to pre-intake levels. Increased salivation was dependent on the sucrose concentration and was accompanied with a higher pH and lower A₂₈₀. After sucrose ingestion, the salivary α-amylase activity increased, while no increase occurred after sham sucrose intake. Similarly, rated satiety increased with real but not by sham sucrose intake. This indicated that salivary α-amylase is associated with perceived satiety controlled by caloric perception downstream of the oral cavity.

Keywords::

• Amylase
• human
• saliva
• satiety
• sweetness

Acknowledgements

The present study was financially supported by DiOGenes, of the project ‘Diet, Obesity and Genes’ supported by the European Community (Contract No. FP6-FOOD-CT-2005-513946). The Parties of the project are listed on the web site of the project (http://www.diogenes-eu.org/).