AP3 Sugars in saliva, oral microbiota and taste perception
The mouth is the entry point of food into the gastrointestinal tract; here food is mechanically broken down by chewing and mixed with saliva. Saliva has a very complex composition and contains a variety of metabolites derived from human metabolism, from the oral microbiota present in the mouth (i.e., the bacteria that colonize the mouth), as well as from food components or contaminants. However, the composition of the sugar profile in human saliva has not yet been described. Therefore, within this work package, the Junior Research Group will determine for the first time the sugar profile in saliva of a healthy person .
Saliva contains initial digestive enzymes such as α-amylase, which is responsible for the breakdown of carbohydrates such as starch to smaller sugar components such as maltose. Sugar in the mouth is particularly relevant in the context of dental caries.
For the investigation of the sugar profile of healthy people in saliva, sample material and data from a study previously performed by a cooperation partner (Prof. Rikard Landberg, Chalmers University of Technology, Sweden) will be used. In this study, data on the diet, taste preferences and composition of the oral microbiota of the study participants are available. For some participants, additional information on the individual threshold concentration for the perception of sweetness, bitterness and sourness is available. The joint evaluation will examine whether the sugar profile in saliva is associated with some of these factors.