目的:唾液对于味觉分子在舌头上的适当稀释和分布至关重要。它含有细胞外囊泡(EV),介导细胞间的通讯。唾液EV组成的变化可能在肥胖条件下出现,并且可能与味觉和饮食行为失调有关。因此,这项研究探讨了唾液EV的大小和浓度与肥胖或味觉因素的代谢变化之间的关系。
方法:纳入了肥胖味觉芽(OTB)研究的119名参与者,进行了标准化的味觉测试,进行味蕾密度评估,并进行了人体测量的表型表征,血液和唾液脂肪因子水平,和各种代谢因素。利用尺寸排阻色谱法,然后进行超滤,从2mL主动分泌的唾液中提取EV。电动汽车使用纳米粒子跟踪分析进行表征,蛋白质印迹,和扫描透射电子显微镜。最后,进行了组间比较和双变量相关分析.
结果:在总队列中,唾液EV的中值大小为190.05nm,总浓度范围为每毫升唾液1.4×107至1.76×109。每毫升EV的大小范围和浓度呈负相关(p=0.0002,r=-0.264)。比较瘦的参与者(平均排名45.98)和肥胖的参与者(平均排名34.46),唾液EV含量存在显著差异(p=0.029).体重,BMI,手臂和小腿的圆周,以及体脂百分比均与所有研究参与者的EV浓度呈负相关(均p<0.05,r>-0.2)。EV参数与味觉无相关性,但血清碱性磷酸酶水平呈负相关(p=0.007,r=-0.284),脂联素水平与EV浓度呈正相关(p=0.036,r=0.208)。
结论:目前的研究为唾液电动汽车与人体测量以及肥胖的代谢参数之间的关系提供了证据。这可以为进一步研究唾液电动汽车的货物以及它们如何影响味觉提供基础,并可能阐明它们与肥胖患者饮食习惯改变的潜在联系。
OBJECTIVE: Saliva is essential for the proper dilution and distribution of taste molecules on the tongue. It harbors extracellular vesicles (EVs), which mediate cell-cell communication. Changes in the composition of salivary EVs may arise under obese conditions and may potentially be involved in taste sensation and dysregulated eating behavior. Therefore, this study addresses the relationship between the size and concentration of salivary EVs and metabolic shifts in obesity or factors of taste sensation.
METHODS: A total of 119 participants in the Obese Taste Bud (OTB) Study were included, who performed a standardized taste test, underwent taste bud density assessment, and were phenotypically characterized for anthropometrics, blood- and saliva adipokine levels, and various metabolic factors. Utilizing size exclusion chromatography followed by ultrafiltration, EVs were extracted from 2 mL of actively secreted saliva. EVs were characterized using nanoparticle tracking analyses, Western blot, and scanning transmission electron microscopy. Finally, group comparisons and bivariate correlation analyses were conducted.
RESULTS: Among the total cohort, the median size of salivary EVs was 190.05 nm, and the overall concentration ranged from 1.4 × 107 to 1.76 × 109 per mL of saliva. The size range and concentration of EVs per mL are negatively correlated (p = 0.0002, r = -0.264). Comparing lean participants (mean rank of 45.98) with those presenting obesity (mean rank of 34.46), a significant difference in the salivary EV content was observed (p = 0.029). Body weight, BMI, arm and calf circumferences, as well as the percentage of body fat were all negatively related to the concentration of EVs in all study participants (all p < 0.05, r > -0.2). No associations were found between the EV parameters and taste perception but serum alkaline phosphatase levels were negatively correlated (p = 0.007, r = -0.284) and adiponectin serum levels were positively correlated to the EV concentration (p = 0.036, r = 0.208).
CONCLUSIONS: The current study provides evidence for the relation between salivary EVs and anthropometric as well as metabolic parameters of obesity. This can provide the basis for further research on the cargo of salivary EVs and how they may influence taste sensation, and may elucidate their potential connection to altered eating habits in obesity.