N-Acylphosphatidylethanolamines and N-acylethanolamines increase in saliva upon food mastication: the influence of the individual nutritional status and fat type in food.

This study aimed to evaluate the influence of the individual nutritional status on the salivary concentration of N-acylethanolamines (NAEs), including linoleoylethanolamide (LEA), oleoylethanolamide (OEA), and palmitoylethanolamide (PEA), and their precursors N-acylphosphatidylethanolamines (NAPEs) upon mastication of biscuits containing different fats. Three types of biscuits were formulated with 10% extra-virgin olive oil (EVOB), 10% palm oil (PALMB) or 10% paraffin oil (0% lipids, CONB). Twenty-five healthy subjects, 12 normal weight (NW, 9 F, 30.4 ± 8.7 years) and 13 obese (OB, 8 F, 35.5 ± 10.7 years) participated in a randomized crossover study. Fasting subjects collected unstimulated saliva (US) and stimulated saliva by masticating a parafilm piece (PP), and CONB, EVOB and PALMB. NAPEs, LEA, OEA and PEA were quantified in saliva samples by liquid chromatography-high-resolution mass spectrometry. The results showed that salivary NAPE and NAE concentrations in OB were higher than in NW in both US (NAPEs: 280.0 ± 45.4 ng mL-1vs. 121.8 ± 24.4 ng mL-1, p = 0.015; NAEs: 10.8 ± 1.4 ng mL-1vs. 4.8 ± 0.8 ng mL-1, p = 0.002, respectively) and PP (NAPEs: 259.8 ± 47.1 ng mL-1vs. 121.7 ± 16.9 ng mL-1, p = 0.049; NAEs: 6.1 ± 0.8 ng mL-1vs. 3.8 ± 0.4 ng mL-1, p = 0.03, respectively). NAPE and LEA levels were similar in US and PP, while the levels of OEA and PEA were lower in PP vs. US. Compared to PP, biscuit mastication increased the salivary NAPEs, LEA, OEA and overall NAEs in NW and OB. NAPEs increased in the order of EVOB = CONB > PALMB in NW and EVOB > CONB = PALMB in OB. LEA, OEA and overall NAEs increased similarly with all the biscuits in NW and in the order of EVOB > PALMB > CONB in OB. In contrast, the PEA concentration did not vary in saliva upon biscuit mastication in NW and neither with EVOB in OB, while it lowered with CONB and PALMB in OB. In conclusion, OB showed higher salivary levels of NAPEs and NAEs than NW. Mastication itself did not vary salivary NAPEs and LEA but reduced OEA, PEA and overall NAEs. Biscuit mastication increased salivary NAPEs and all NAEs, but PEA. Altogether, the data suggested that NAPEs and NAEs were released in saliva from biscuits at levels influenced by the individual nutritional status and biscuit type. These findings may have implications in molecular mechanisms underpinning gustatory processes in humans.

Aceptabilidad del sabor de preparaciones hiposódicas con sustitutos de sal en pacientes diabéticos e hipertensos / Acceptability of the taste of low sodium preparations with salt substitutes in diabetic and hypertensive patients

The purpose of this experimental study was to compare the acceptability of the taste between different preparations with low sodium in diabetic and hypertensive patients. It was conducted between April and May 2015 at the Centro de Atención Integral de Diabetes e Hipertensión (CEDHI) in Lima, Peru. Sixty-seven outpatient subjects from CEDHI were assessed; they were over 18 years of age, of both genders, diagnosed with hypertension or type 2 diabetes. In total 134 sensory tests were applied and 402 prepared food samples. The evaluated samples were rice, broth, chicken and cooked vegetables that were added with common salt, potassium chloride [25%] with salt [75%] and monosodium glutamate. In order to measure the results two hedonic tests were applied, ordered by preference and acceptability test (score of 1 to 5) were used. No significant global differences were found regarding the acceptability and preference in low sodium preparations. Therefore, the replacement of common salt by any of the substitutes is viable for patient's prescribed low-sodium diet (1500 mg Na/day).

El objetivo de este estudio experimental fue comparar la aceptabilidad del sabor entre diferentes preparaciones con bajo contenido de sodio en pacientes diabéticos e hipertensos. Se realizó entre abril y mayo del 2015 en el Centro de Atención Integral de Diabetes e Hipertensión (CEDHI) en Lima, Perú. Las personas evaluadas fueron 67 pacientes ambulatorios del CEDHI, mayores de 18 años de ambos géneros, diagnosticados de hipertensión arterial o diabetes tipo 2. En total fueron aplicadas 134 pruebas sensoriales y 402 muestras preparadas. Las preparaciones que fueron sometidas a evaluación fueron arroz, caldo, pollo y verduras cocidas, adicionándoles sal común, cloruro de potasio [25%] con sal común [75%] y glutamato monosódico. Para medir los resultados se utilizaron dos pruebas hedónicas, de preferencia por ordenamiento y prueba de aceptabilidad (puntuación del 1 al 5). En los resultados no se encontraron diferencias significativas a nivel global en cuanto a la aceptabilidad y preferencia de las preparaciones con bajo contenido de sodio. Por lo cual, el reemplazo de la sal común por cualquiera de los sustitutos es viable para pacientes con prescripción de dieta hiposódica (1500 mg Na/día).