{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,9]],"date-time":"2026-02-09T09:58:29Z","timestamp":1770631109506,"version":"3.49.0"},"reference-count":45,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2020,4,5]],"date-time":"2020-04-05T00:00:00Z","timestamp":1586044800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>It is widely recognized that smelling food results in a mouth-watering feeling and influences appetite. However, besides changes in volume, little is known about the effects that food odours have on the composition of saliva. The aim of the present study was to access the effects that smelling bread has on saliva proteome and to compare such effects with those of chewing and ingesting it. Besides a significant increase in saliva flow rate, together with a decrease in total protein concentration, bread odour induced changes in the proportion of different salivary proteins. The expression levels of two spots of cystatins and two spots of amylase increased due to olfactory stimulation, similar to what happened with bread mastication, suggesting that odour can allow anticipation of the type of food eaten and consequently the physiological oral changes necessary to that ingestion. An interesting finding was that bread odour increased the expression levels of several protein spots of immunoglobulin chains, which were decreased by both bread or rice mastication. This may be of clinical relevance since food olfactory stimulation of salivary immunoglobulins can be used to potentiate the oral immune function of saliva. Moreover, the effects of bread odour in the levels of salivary proteins, previously observed to be involved in oral food processing led to the hypothesis of an influence of this odour in the sensory perception of foods further ingested. Further studies are needed to elucidate this point, as well as whether the changes observed for bread odour are specific, or if different food odours lead to similar salivary proteome responses.<\/jats:p>","DOI":"10.3390\/nu12041002","type":"journal-article","created":{"date-parts":[[2020,4,6]],"date-time":"2020-04-06T05:05:13Z","timestamp":1586149513000},"page":"1002","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":26,"title":["Changes in Salivary Proteome in Response to Bread Odour"],"prefix":"10.3390","volume":"12","author":[{"given":"Laura","family":"Carreira","sequence":"first","affiliation":[{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development, University of \u00c9vora, 7002-554 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8703-2272","authenticated-orcid":false,"given":"Paula","family":"Midori Castelo","sequence":"additional","affiliation":[{"name":"Department of Pharmaceutical Sciences, Institute of Environmental, Chemical and Pharmaceutical Sciences, Universidade Federal de S\u00e3o Paulo (UNIFESP), S\u00e3o Paulo-SP 04021-001, Brazil"}]},{"given":"Carla","family":"Sim\u00f5es","sequence":"additional","affiliation":[{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development, University of \u00c9vora, 7002-554 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8301-7702","authenticated-orcid":false,"given":"Fernando","family":"Capela e Silva","sequence":"additional","affiliation":[{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development, University of \u00c9vora, 7002-554 \u00c9vora, Portugal"},{"name":"Department of Biology, School of Science and Technology, University of \u00c9vora, 7000-671 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6051-7317","authenticated-orcid":false,"given":"Cl\u00e1udia","family":"Viegas","sequence":"additional","affiliation":[{"name":"Department of Food Science, Estoril Higher Institute of Hospitality and Tourism (ESHTE), 2769-510 Estoril, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9370-1337","authenticated-orcid":false,"given":"Elsa","family":"Lamy","sequence":"additional","affiliation":[{"name":"Department of Biology, School of Science and Technology, University of \u00c9vora, 7000-671 \u00c9vora, Portugal"},{"name":"IIFA\u2014Institute for Advanced Studies and Research, University of \u00c9vora, 7002-554 \u00c9vora, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2020,4,5]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"140","DOI":"10.1017\/S0007114511005277","article-title":"Taste-Nutrient relationships in commonly consumed foods","volume":"108","author":"Vink","year":"2012","journal-title":"Br. 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