Interaction of Salivary Proteins and Polyphenols

Not Applicable

Completed

• Conditions: Diet Modification; Diet Habit; Taste, Altered; Saliva Altered

• Registration Number: NCT03501238
• Lead Sponsor: Purdue University

Brief Summary

Participants will be chosen through an initial sensory test to find high and low-perceivers of astringency. Selected participants will drink a chocolate milk or milk substitute beverage for one week each with washout weeks in between. At the end of each week participants will taste and rate multiple beverages for their astringency and other sensory properties. Participants will provide saliva samples weekly for proteomic analysis and (potentially) analysis of polyphenols. Participants will also be asked to provide a 24 hour dietary recall once per week. Data will be analyzed to determine if there is a relationship between polyphenol exposure, astringency ratings, and salivary protein composition.

Detailed Description

Not available

Study Timeline

• Study First Submitted: 2017-05-24
• Study Start: 2017-06-08
• Primary Completion: 2018-01-01
• Study Completion: 2018-01-01
• Study First Submitted QC: 2018-04-16
• Study First Posted: 2018-04-18
• Status Verified: 2023-05
• Last Update Submitted: 2023-05-24
• Last Update Posted: 2023-05-25

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 63

Inclusion Criteria

• High or low perceivers of astringency (from initial screening)

Exclusion Criteria

• Current smokers (within 30 days), dairy/nut/cocoa allergies, piercings in mouth, mid-range perceiver of astringency, issues with taste, smell, swallowing or choking.

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Primary Outcome Measures

Name	Time	Method
Relative salivary proteins in saliva	1 year	Measure relative amounts of salivary proteins in participant saliva.

Secondary Outcome Measures

Name	Time	Method
Chocolate milk substitute flavor ratings	8 months	Measure subjects ratings for astringency, bitterness, sweetness, and liking for chocolate almond milk. A generalized visual analog scale will be used, ranging from 0 ("None" for intensity and "Worst ever" for liking) to 100 ("Strongest ever" for intensity and "Best ever" for liking).
Chocolate milk flavor ratings	8 months	Measure subjects ratings for astringency, bitterness, sweetness, and liking for chocolate milk. A generalized visual analog scale will be used, ranging from 0 ("None" for intensity and "Worst ever" for liking) to 100 ("Strongest ever" for intensity and "Best ever" for liking).
Chocolate milk substitute with gelatin flavor ratings	8 months	Measure subjects ratings for astringency, bitterness, sweetness, and liking for chocolate almond milk with added gelatin. A generalized visual analog scale will be used, ranging from 0 ("None" for intensity and "Worst ever" for liking) to 100 ("Strongest ever" for intensity and "Best ever" for liking).
Subject Diets	8 months	Collect participant 24 hour dietary recalls to generate data on eating patterns and dietary choices. Analyze correlations with saliva and sensory ratings. Dietary data that will be analyzed include measures such as: fruit and vegetable intake, fat intake (and type of fat). 24 hour recalls will be assess using the ASHA online tool, which collects data on all foods eaten in the last 24 hours.
Polyphenol content in saliva samples	8 months	Measure polyphenol content in expectorated subject saliva samples.

Trial Locations

Locations (1)

Purdue University; 🇺🇸 West Lafayette, Indiana, United States