Presentation Details
| Individual differences in salivary ion composition and its association with oral glucose sensitivity Alexa J Pullicin1, Yixin Jia1, ASM Saem2, Juyun Lim1. 1Monell Chemical Senses Center, Philadelphia, PA, USA.2Department of Chemistry, Temple University, Philadelphia, PA, USA |
Abstract
Saliva contains a variety of ions that may play important roles in taste function, yet little is known about their composition, intra- and interindividual variability, or contributions to taste perception. Here, we examined individual differences in salivary sodium (Na+), potassium (K+), magnesium (Mg2+), and calcium (Ca2+) concentrations across days and metabolic states (fasted and fed), and their potential relationships with oral glucose detection thresholds (DTs). All salivary ion concentrations exhibited large interindividual variability but were highly consistent within individuals across fasted and fed states (N=33; Na+ r=0.70, p<0.00001; K+ r=0.53, p=0.002; Mg2+ r=0.52, p=0.002; Ca2+ r=0.76, p<0.00001). When a subset of individuals (N=14) were tested on two separate days, fasting salivary Na+ , K+, and Mg2+ concentrations showed moderate positive correlations (Na+ r=0.58, p=0.03; K+ r=0.52, p=0.06; Mg2+ r=0.69, p=0.0006), but Ca2+ did not (r=0.23, p>0.05). Notably, higher fasting salivary K+ concentrations were associated with lower oral glucose DTs, indicating greater glucose sensitivity (r=-0.45, p<0.01). In contrast, fasting salivary Na+, Mg2+, and Ca2+ concentrations showed no relationship to DTs (r=0.08, r=-0.26, and r=-0.27, respectively; all p>0.05). These findings demonstrate that salivary ion composition is generally stable within individuals across days and suggests a potential link between salivary K+ and oral glucose sensing. Ongoing analyses are examining the mechanistic basis of this relationship and its implications for glucose taste sensitivity.
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No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the author.
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