Hostname: page-component-77f85d65b8-g98kq Total loading time: 0 Render date: 2026-04-15T18:39:02.627Z Has data issue: false hasContentIssue false
  • English
  • Français

Emerging perspectives: the interplay of taste perception and oral microbiota composition in dietary preferences and obesity

Published online by Cambridge University Press:  21 October 2024

Deepankumar Shanmugamprema Open the ORCID record for Deepankumar Shanmugamprema [Opens in a new window] ,
Karthi Muthuswamy Open the ORCID record for Karthi Muthuswamy [Opens in a new window]  and
Selvakumar Subramaniam Open the ORCID record for Selvakumar Subramaniam [Opens in a new window]
Deepankumar Shanmugamprema
Affiliation:
Department of Research Analytics, Saveetha Dental College and Hospitals, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, TN, India
Karthi Muthuswamy
Affiliation:
Men’s Health Research Unit, Department of Medicine, Brigham and Women’s Hospital, Harvard Medical School, Boston, MA, USA
Selvakumar Subramaniam*
Affiliation:
Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore, TN India
*
Corresponding author: Selvakumar Subramaniam; Email: selvs20@yahoo.com
Get access Rights & Permissions [Opens in a new window]

Abstract

Recent advancements in sensory research have brought to light the intricate relationship between taste perception and the oral microbiota, prompting investigations into their influence on human health, particularly in the context of dietary preferences and obesity. This review aims to update the current understanding of how oral microbiota influence taste perception and dietary choices, elucidating shared metabolic pathways between food processing and oral bacteria. Further, this review outlines the mechanisms underlying taste perception, emphasising the role of taste receptors and taste buds in shaping sensory experiences influenced by genetic and environmental factors. Notably, we explore the bidirectional relationship between oral microbiota and taste sensitivity, highlighting the potential impact of microbial composition on taste perception thresholds and implications for dietary habits and health outcomes, such as obesity and dental caries. However, significant research gaps remain, particularly in the understanding of the molecular mechanisms linking oral microbiota with taste sensitivity, as well as the long-term effects of microbiota-targeted interventions. Future research should focus on longitudinal studies and experimental interventions to explore these connections more deeply, offering insights into potential strategies for promoting healthier dietary behaviours and managing diet-related non-communicable diseases.

Keywords

microbial diversityobesityoral microbiotataste budstaste perceptiontaste receptors

Information

Type
Review Article
Information
Nutrition Research Reviews , Volume 38 , Issue 2 , December 2025 , pp. 440 - 449
Check for updates
Copyright
© The Author(s), 2024. Published by Cambridge University Press on behalf of The Nutrition Society

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Article purchase

Temporarily unavailable

References

Schwartz, M, Gotz, A, Jeanneret, R, et al. (2021) Impact of oral microbiota on flavor perception: from food processing to in-mouth metabolization. Foods 10, 2006.CrossRefGoogle ScholarPubMed
Cattaneo, C, Riso, P, Laureati, M, et al. (2019) New insights into the relationship between taste perception and oral microbiota composition. Sci Rep 9, 3549.CrossRefGoogle ScholarPubMed
Schamarek, I, Schmöcker, C, Rohde, K, et al. (2023) The role of the oral microbiome in obesity and metabolic disease: potential systemic implications and effects on taste perception. Nutr J 22, 28.CrossRefGoogle ScholarPubMed
Zheng, D, Liwinski, T & Elinav, E (2020) Interaction between microbiota and immunity in health and disease. Cell Res 30, 492–506.CrossRefGoogle ScholarPubMed
Lin, X & Li, H (2021) Obesity: epidemiology, pathophysiology, and therapeutics. Front Endocrinol 12, 706978.CrossRefGoogle ScholarPubMed
Lee, AM, Cardel, MI & Donahoo, WT (2019) Social and environmental factors influencing obesity. Endotext, South Dartmouth (MA): MDText.com.Google Scholar
Riaz, T, Brown, RJ, Smith, J, et al. (2023) Causes, risks factors and medical consequences of obesity. IAIM 10, 39–48.Google Scholar
Sharara, SH, Alkebsi, G, Holmes, C, et al. (2022) Salivary bacterial community profile in normal-weight and obese adolescent patients prior to orthodontic treatment with fixed appliances. Orthod Craniofac Res 25, 569–575.CrossRefGoogle ScholarPubMed
Ponnusamy, V, Subramanian, G, Vasanthakumar, K, et al. (2024) T1R2/T1R3 polymorphism affects sweet and fat perception: correlation between SNP and BMI in the context of obesity development. Hum Genet Published online August 6.Google Scholar
Shanmugamprema, D, Muthuswamy, K, Ponnusamy, V, et al. (2023) Exercise modifies fatty acid perception and metabolism. Acta Physiol 238, e13968.CrossRefGoogle ScholarPubMed
Kaufman, A, Choo, E, Roberts, D, et al. (2018) Inflammation arising from obesity reduces taste bud abundance and inhibits renewal. PLoS Biol 16, e2001959.CrossRefGoogle ScholarPubMed
Rohde, K, Schamarek, I & Blüher, M (2020) Consequences of obesity on the sense of taste: taste buds as treatment targets? Diabetes Metab J 44, 509–528.CrossRefGoogle ScholarPubMed
Alessandrini, M, Maglia, S, Pastorino, C, et al. (2023) Commentary: Is obesity associated with taste alterations? A systematic review. Front Endocrinol 14, 1282276.CrossRefGoogle ScholarPubMed
Martin, LE, Gutierrez, VA & Torregrossa, AM (2023) The role of saliva in taste and food intake. Physiol Behav. 262, 114109.CrossRefGoogle ScholarPubMed
Schwartz, M, Chappuis, C, Denkinger, B, et al. (2022) Role of human salivary enzymes in bitter taste perception. Food Chem 386, 132798.CrossRefGoogle ScholarPubMed
Aji, GK, Warren, F & Roura, E (2019) Salivary α-amylase activity and starch-related sweet taste perception in humans. Chem Senses 44, 249–256.CrossRefGoogle ScholarPubMed
Li, X, Zhu, L, Zhou, H, et al. (2022) The oral microbiota: community composition, influencing factors, pathogenesis, and interventions. Front Microbiol 13, 895537.CrossRefGoogle ScholarPubMed
Rud, I, Gjerdet, NR & Johansen, EK (2023) Taste perception and oral microbiota: recent advances and future perspectives. Curr Opin Food Sci 51, 101030.CrossRefGoogle Scholar
Hopkins, I, Ponnampalam, EN, Dunshea, FR, et al. (2023) Food neophobia and its association with dietary choices and willingness to eat insects. Front Nutr 10, 1150789.CrossRefGoogle ScholarPubMed
Huang, J, Chen, X & Li, W (2023). Neuroimaging and neuroendocrine insights into food cravings and appetite interventions in obesity. Psychoradiology 3, kkad023.CrossRefGoogle Scholar
Garcia-Bailo, B, Toguri, C, Eny, KM, et al. (2009) Genetic variation in taste and its influence on food selection. Omics 13, 69–80.CrossRefGoogle ScholarPubMed
Chaudhari, N & Roper, SD (2010). The cell biology of taste. J Cell Biol 190, 285–296.CrossRefGoogle ScholarPubMed
Deepankumar, S, Karthi, M, Vasanth, K, et al. (2019) Insights on modulators in perception of taste modalities: a review. Nutr Res Rev 32, 231–246.CrossRefGoogle ScholarPubMed
Fu, O, Minokoshi, Y & Nakajima, KI (2021) Recent advances in neural circuits for taste perception in hunger. Front Neural Circuits 15, 609824.CrossRefGoogle ScholarPubMed
Lee, AA & Owyang, C (2017) Sugars, sweet taste receptors, and brain responses. Nutrients 9, 653.CrossRefGoogle ScholarPubMed
Doyle, ME, Kawano, T & Margolskee, RF (2023) Physiology of the tongue with emphasis on taste transduction. Physiol Rev 103, 1193–1246.CrossRefGoogle ScholarPubMed
Behrens, M & Lang, T (2022) Extra-oral taste receptors: function, disease, and perspectives. Front Nutr 9, 881177.CrossRefGoogle Scholar
Running, C, Craig, B & Mattes, R (2015) Oleogustus: the unique taste of fat. Chem Senses 40, 507–516.CrossRefGoogle ScholarPubMed
Muthuswamy, K, Shanmugamprema, D, Ponnusamy, V, et al. (2023) CD36 genetic polymorphism and salivary cues are associated with oleic acid sensitivity and dietary fat intake. Nutr Bull 48, 376–389.CrossRefGoogle ScholarPubMed
Shanmugamprema, D, Muthuswamy, K, Ponnusamy, V, et al. (2022). CD36 and GPR120 mediated orogustatory perception of dietary lipids and its physiological implication in the pygmy mouse Mus booduga . J Anim Physiol Anim Nutr 106, 1408–1419.CrossRefGoogle ScholarPubMed
Ozdener, MH, Contreras, RJ, & Yee, CL (2014) CD36- and GPR120-mediated Ca2+ signaling in human taste bud cells mediates differential responses to fatty acids and is altered in obese mice. Gastroenterology 146, 995–1005.CrossRefGoogle Scholar
Roper, SD, & Chaudhari, N (2017) Taste buds: cells, signals, and synapses. Nat Rev Neurosci 18, 485–497.CrossRefGoogle Scholar
Ahmad, R, & Dalziel, JE (2020) G protein-coupled receptors in taste physiology and pharmacology. Front Pharmacol 11, 587664.CrossRefGoogle ScholarPubMed
Li, X, Staszewski, L, Xu, H, et al. (2002) Human receptors for sweet and umami taste. Proc Natl Acad Sci USA. 99, 4692–4696.CrossRefGoogle ScholarPubMed
Iwata, S, Yoshida, R, & Ninomiya, Y (2014) Taste transductions in taste receptor cells: basic tastes and more. Curr Pharm Des 20, 2684–2692.CrossRefGoogle Scholar
Witt, M (2019) Anatomy and development of the human taste system. Handb Clin Neurol 164, 147–171.Google ScholarPubMed
Gravina, SA, Yep, GL, & Khan, M (2013) Human biology of taste. Ann Saudi Med 33, 217–222.CrossRefGoogle ScholarPubMed
Diepeveen, J, Moerdijk-Poortvliet, TCW, & van der Leij, FR (2022) Molecular insights into human taste perception and umami tastants: a review. J Food Sci 87, 1449–1465.CrossRefGoogle ScholarPubMed
Jang, JH, Kim, YS, & Chaudhari, N (2021). Recent advances in understanding peripheral taste decoding I: 2010 to 2020. Endocrinol Metab 36, 469–477.CrossRefGoogle ScholarPubMed
Zuccarini, M, Paleari, L, & Giusti, E (2022) Purinergic signaling in oral tissues. Int J Mol Sci 23, 7790.CrossRefGoogle ScholarPubMed
Finger, TE, & Barlow, LA (2021) Cellular diversity and regeneration in taste buds. Curr Opin Physiol 20, 146–153.CrossRefGoogle ScholarPubMed
Spector, AC, & Travers, SP (2021) Taste buds and gustatory transduction: a functional perspective. Oxford University Press.CrossRefGoogle Scholar
Kumari, A, & Mistretta, CM (2023) Anterior and posterior tongue regions and taste papillae: distinct roles and regulatory mechanisms with an emphasis on hedgehog signaling and antagonism. Int J Mol Sci 24, 4833.CrossRefGoogle ScholarPubMed
Kourouniotis, S, et al. (2016) The importance of taste on dietary choice, behaviour, and intake in a group of young adults. Appetite 103, 1–7.CrossRefGoogle Scholar
Chen, PJ, & Antonelli, M (2020) Conceptual models of food choice: Influential factors related to foods, individual differences, and society. Foods 9, 1898.CrossRefGoogle ScholarPubMed
Ponnusamy, V, et al. (2022) Genetic variation in sweet taste receptors and a mechanistic perspective on sweet and fat taste sensation in the context of obesity. Obes Rev 23, e13512.CrossRefGoogle Scholar
Feeney, E, et al. (2011) Genetic variation in taste perception: Does it have a role in healthy eating? Proc Nutr Soc 70, 135–143.CrossRefGoogle ScholarPubMed
Diószegi, J, Llanaj, E, & Ádány, R (2019) Genetic background of taste perception, taste preferences, and its nutritional implications: A systematic review. Front Genet 10, 1272.CrossRefGoogle ScholarPubMed
Duffy, V, & Bartoshuk, L (2000) Food acceptance and genetic variation in taste. J Am Diet Assoc 100, 647–655.CrossRefGoogle ScholarPubMed
Eriksson, L, et al. (2019) Allelic variation in taste genes is associated with taste and diet preferences and dental caries. Nutrients 11, 1491.CrossRefGoogle Scholar
Subramanian, G, et al. (2024) The gustin gene variation at rs2274333 and PROP taster status affect dietary fat perception: A stepwise multiple regression model study. J Nutr Biochem 128, 109619.CrossRefGoogle ScholarPubMed
Chamoun, E, et al. (2018) A review of the associations between single nucleotide polymorphisms in taste receptors, eating behaviors, and health. Crit Rev Food Sci Nutr 58, 194–207.CrossRefGoogle ScholarPubMed
Ozeck, M, et al. (2004) Receptors for bitter, sweet and umami taste couple to inhibitory G protein signaling pathways. Eur J Pharmacol 489, 139–149.CrossRefGoogle ScholarPubMed
von Molitor, E, et al. (2021) Sweet taste is complex: Signaling cascades and circuits involved in sweet sensation. Front Hum Neurosci 15, 667709.CrossRefGoogle ScholarPubMed
Dong, H., et al. (2022) Oral microbiota-host interaction mediated by taste receptors. Front Cell Infect Microbiol 12: 802504.CrossRefGoogle ScholarPubMed
Welcome, MO, Mastorakis, NE, & Pereverzev, VA (2015) Sweet taste receptor signaling network: Possible implication for cognitive functioning. Neurol Res Int 2015, 606479.CrossRefGoogle ScholarPubMed
Kunioku, Y, et al. (2023) Intracellular cAMP signaling pathway via Gs protein-coupled receptor activation in rat primary cultured trigeminal ganglion cells. Biomedicines 11, 2347.CrossRefGoogle ScholarPubMed
Scaglioni, S, et al. (2018) Factors influencing children’s eating behaviours. Nutrients 10, 706.CrossRefGoogle ScholarPubMed
Ventura, AK, & Worobey, J (2013) Early influences on the development of food preferences. Curr Biol 23, R401–R408.CrossRefGoogle ScholarPubMed
Kumar, P, & Behrens, M (2024) Influence of sodium chloride on human bitter taste receptor responses. J Agric Food Chem 72, 10531–10536.CrossRefGoogle ScholarPubMed
Pallante, L, et al. (2021) On the human taste perception: Molecular-level understanding empowered by computational methods. Trends Food Sci Technol 116, 445–459.CrossRefGoogle Scholar
Shanmugamprema, D, et al. (2020) Fat taste signal transduction and its possible negative modulator components. Prog Lipid Res 79, 101035.CrossRefGoogle ScholarPubMed
Franzago, M, et al. (2023) Genetic variants in CD36 involved in fat taste perception: Association with anthropometric and clinical parameters in overweight and obese subjects affected by type 2 diabetes or dysglycemia – A pilot study. Nutrients 15, 4656.CrossRefGoogle ScholarPubMed
Deo, PN, & Deshmukh, R (2019) Oral microbiome: Unveiling the fundamentals. J Oral Maxillofac Pathol 23, 122–128.CrossRefGoogle ScholarPubMed
Hou, K, et al. (2022) Microbiota in health and diseases. Signal Transduct Target Ther 7, 135.CrossRefGoogle ScholarPubMed
Girija, ASS, & Ganesh, PS (2022) Functional biomes beyond the bacteriome in the oral ecosystem. Japanese Dent Sci Rev 58, 217–226.CrossRefGoogle ScholarPubMed
Palmer, RJ Jr (2014) Composition and development of oral bacterial communities. Periodontol 2000 64, 20–39.CrossRefGoogle ScholarPubMed
Wilbert, SA, Mark Welch, JL, & Borisy, GG (2020) Spatial ecology of the human tongue dorsum microbiome. Cell Rep 30, 4003–4015.e3.CrossRefGoogle ScholarPubMed
Ahrens, AP, et al. (2022) Saliva microbiome, dietary, and genetic markers are associated with suicidal ideation in university students. Sci Rep 12. 14306.CrossRefGoogle ScholarPubMed
Caselli, E, et al. (2020) Defining the oral microbiome by whole-genome sequencing and resistome analysis: The complexity of the healthy picture. BMC Microbiol 20, 120.CrossRefGoogle ScholarPubMed
Berezow, AB & Darveau, RP (2011) Microbial shift and periodontitis. Periodontol 2000 55, 36–47.CrossRefGoogle ScholarPubMed
Santonocito, S, et al. (2022) A cross-talk between diet and the oral microbiome: Balance of nutrition on inflammation and immune system’s response during periodontitis. Nutrients 14, 2426.CrossRefGoogle ScholarPubMed
Azevedo, MJ, et al. (2023) The contribution of maternal factors to the oral microbiota of the child: Influence from early life and clinical relevance. Jpn Dent Sci Rev 59, 191–202.CrossRefGoogle Scholar
Rahman, B, et al. (2023) Dysbiosis of the subgingival microbiome and relation to periodontal disease in association with obesity and overweight. Nutrients 15, 826.CrossRefGoogle ScholarPubMed
Gasmi Benahmed, A, et al. (2021) Association between the gut and oral microbiome with obesity. Anaerobe 70, 102248.CrossRefGoogle ScholarPubMed
Kang, GG, et al. (2023) Diet-induced gut dysbiosis and inflammation: Key drivers of obesity-driven NASH. iScience 26, 105905.CrossRefGoogle ScholarPubMed
Singh, S, et al. (2023) Implication of obesity and gut microbiome dysbiosis in the etiology of colorectal cancer. Cancers (Basel) 15, 1913.CrossRefGoogle ScholarPubMed
Cecoro, G, et al. (2020) Periodontitis, low-grade inflammation and systemic health: A scoping review. Medicina (Kaunas) 56, 272.CrossRefGoogle ScholarPubMed
Yamazaki, K & Kamada, N (2024) Exploring the oral-gut linkage: Interrelationship between oral and systemic diseases. Mucosal Immunol 17, 147–153.CrossRefGoogle ScholarPubMed
Kang, N, et al. (2022) Periodontitis induced by Porphyromonas gingivalis drives impaired glucose metabolism in mice. Front Cell Infect Microbiol 12, 998600.CrossRefGoogle ScholarPubMed
Canon, F, Neiers, F & Guichard, E (2018) Saliva and flavor perception: Perspectives. J Agric Food Chem 66, 7873–7879.CrossRefGoogle ScholarPubMed
Muñoz-González, C, et al. (2018) Understanding the release and metabolism of aroma compounds using micro-volume saliva samples by ex vivo approaches. Food Chem 240, 275–285.CrossRefGoogle ScholarPubMed
Gardner, A, et al. (2019) Determining bacterial and host contributions to the human salivary metabolome. J Oral Microbiol 11, 1617014.CrossRefGoogle Scholar
François, A, et al. (2016) Olfactory epithelium changes in germ-free mice. Sci Rep 6, 24687.CrossRefGoogle Scholar
Mallery, S.R, et al. (2011) Effects of human oral mucosal tissue, saliva, and oral microflora on intraoral metabolism and bioactivation of black raspberry anthocyanins. Cancer Prev Res (Philadelphia) 4, 1209–1221.CrossRefGoogle ScholarPubMed
Aghili, S, et al. (2024) Interactions between oral microbiota and cancers in the aging community: A narrative review. Cancer Control: J. Moffitt Cancer Center 31: 10732748241270553.CrossRefGoogle ScholarPubMed
Laugerette, F, et al. (2005) CD36 involvement in orosensory detection of dietary lipids, spontaneous fat preference, and digestive secretions. J Clin Invest 115, 3177–3184.CrossRefGoogle ScholarPubMed
Wang, H, et al. (2009) Inflammation and taste disorders: Mechanisms in taste buds. Ann N Y Acad Sci 1170, 596–603.CrossRefGoogle ScholarPubMed
Cohn, ZJ, et al. (2010) Lipopolysaccharide-induced inflammation attenuates taste progenitor cell proliferation and shortens the lifespan of taste bud cells. BMC Neurosci 11, 72.CrossRefGoogle Scholar
Cattaneo, C, et al. (2019) Exploring associations between interindividual differences in taste perception, oral microbiota composition, and reported food intake. Nutrients 11, 1167.CrossRefGoogle ScholarPubMed
Besnard, P, et al. (2018) Obese subjects with specific gustatory papillae microbiota and salivary cues display an impairment to sense lipids. Sci Rep 8, 6742.CrossRefGoogle ScholarPubMed
Gardner, A, So, PW, Carpenter, GH (2020) Intraoral microbial metabolism and association with host taste perception. J Dent Res 99, 739–745.CrossRefGoogle Scholar
Wang, H, Zhou, M, Brand, J, Huang, L (2007) Inflammation activates the interferon signaling pathways in taste bud cells. J Neurosci 27, 10703–10713.CrossRefGoogle ScholarPubMed
Kumarhia, D, He, L, McCluskey, L (2016) Inflammatory stimuli acutely modulate peripheral taste function. J Neurophysiol 115, 2964–2975.CrossRefGoogle ScholarPubMed
Feng, P, et al. (2014) Interleukin-10 is produced by a specific subset of taste receptor cells and is critical for maintaining structural integrity of mouse taste buds. J Neurosci 34, 2689–2701.CrossRefGoogle ScholarPubMed
Feng, P, et al. (2015) Regulation of bitter taste responses by tumor necrosis factor. Brain Behav Immun 49, 32–42.CrossRefGoogle ScholarPubMed
Eny, KM, et al. (2010) Genetic variation in TAS1R2 (Ile191Val) is associated with consumption of sugars in overweight and obese individuals in two distinct populations. Am J Clin Nutr 92, 1501–1510.CrossRefGoogle Scholar
Melo, SV, et al. (2017).Evaluation of the association between the TAS1R2 and TAS1R3 variants and food intake and nutritional status in children. Genet Mol Biol 40, 415–420.CrossRefGoogle ScholarPubMed
Kulkarni, GV, et al. (2013) Association of GLUT2 and TAS1R2 genotypes with risk for dental caries. Caries Res 47, 219–225.CrossRefGoogle ScholarPubMed
Haznedaroğlu, E, et al. (2015) Association of sweet taste receptor gene polymorphisms with dental caries experience in school children. Caries Res 49, 275–281.CrossRefGoogle ScholarPubMed
Mathew, MG, et al. (2024) Evaluation of changes in oral microflora in children with early childhood caries after full mouth rehabilitation. Int J Clin Pediatr Dent 17, 21–25.Google ScholarPubMed
Furquim, TR, et al. (2010) Sensitivity to bitter and sweet taste perception in schoolchildren and their relation to dental caries. Oral Health Prev Dent 8, 253–259.Google ScholarPubMed
Bowen, WH, et al. (2018) Oral biofilms: Pathogens, matrix, and polymicrobial interactions in microenvironments. Trends Microbiol 26, 229–242.CrossRefGoogle ScholarPubMed
Lamont, RJ, Koo, H, Hajishengallis, G (2018) The oral microbiota: Dynamic communities and host interactions. Nat Rev Microbiol 16, 745–759.CrossRefGoogle ScholarPubMed
Krespi, YP, Shrime, MG, Kacker, A (2006) The relationship between oral malodor and volatile sulfur compound-producing bacteria. Otolaryngol Head Neck Surg 135, 671–676.CrossRefGoogle ScholarPubMed
MacFarlane, TW, Mason, DK (1974) Changes in the oral flora in Sjögren’s syndrome. J Clin Pathol 27, 416–419.CrossRefGoogle ScholarPubMed
Bescos, R, et al. (2020) Modulation of oral microbiota: A new frontier in exercise supplementation. PharmaNutrition 14, 100230.CrossRefGoogle Scholar
Grassl, N, et al. (2016) Ultra-deep and quantitative saliva proteome reveals dynamics of the oral microbiome. Genome Med 8, 44.CrossRefGoogle ScholarPubMed
Shaw, L, et al. (2017) The human salivary microbiome is shaped by shared environment rather than genetics: Evidence from a large family of closely related individuals. mBio 8, e01237-17.CrossRefGoogle ScholarPubMed
Rowińska, I, et al. (2021) The influence of diet on oxidative stress and inflammation induced by bacterial biofilms in the human oral cavity. Materials 14, 1444.CrossRefGoogle ScholarPubMed
Peters, BA, et al. (2018) Association of coffee and tea intake with the oral microbiome: Results from a large cross-sectional study. Cancer Epidemiol Biomarkers Prev 27, 814–821.CrossRefGoogle ScholarPubMed
Liu, Z, et al. (2020) Salivary microbiota shifts under sustained consumption of oolong tea in healthy adults. Nutrients 12, 966.CrossRefGoogle ScholarPubMed
Stapleton, PD, et al. (2004) Modulation of beta-lactam resistance in Staphylococcus aureus by catechins and gallates. Int J Antimicrob Agents 23, 462–467.CrossRefGoogle ScholarPubMed
Kitamoto, S, et al. (2020) The bacterial connection between the oral cavity and gut diseases. J Dent Res 99, 1021–1029.CrossRefGoogle ScholarPubMed
Madiloggovit, J, Chotechuang, N, Trachootham, D (2016) Impact of self-tongue brushing on taste perception in Thai older adults: A pilot study. Geriatr Nurs 37, 128–136.CrossRefGoogle ScholarPubMed
Feng, Y, et al. (2018) The associations between biochemical and microbiological variables and taste differ in whole saliva and in the film lining the tongue. Biomed Res Int 2018, 2838052.CrossRefGoogle ScholarPubMed
Ponnusamy, V, et al. (2023) Tongue papillae density and fat taster status: A cardinal role on sweet and bitter taste perception among Indian population. Food Res Int 163, 112294.CrossRefGoogle ScholarPubMed
Melis, M, Tomassini Barbarossa, I. (2017) Taste perception of sweet, sour, salty, bitter, and umami and changes due to l-arginine supplementation, as a function of genetic ability to taste 6-n-propylthiouracil. Nutrients 9, 541.CrossRefGoogle ScholarPubMed
Solemdal, K, et al. (2012) The impact of oral health on taste ability in acutely hospitalized elderly. PLoS One 7, e36557.CrossRefGoogle ScholarPubMed
Besnard, P, et al. (2020) Identification of an oral microbiota signature associated with an impaired orosensory perception of lipids in insulin-resistant patients. Acta Diabetol 57, 1445–1451.CrossRefGoogle ScholarPubMed
Hopwood, DA (1997) Genetic contributions to understanding polyketide synthases. Chem Rev 97, 2465–2498.CrossRefGoogle ScholarPubMed
Ley, JPJC (2008). Masking bitter taste by molecules. Chem Percept 1, 58–77.CrossRefGoogle Scholar
Ohno, T, et al. (2003) Improvement of taste sensitivity of the nursed elderly by oral care. J Med Dent Sci 50, 101–107.Google ScholarPubMed
Takahashi, N. (2015) Oral microbiome metabolism: From “who are they?” to “what are they doing?”. J Dent Res 94, 1628–1637.CrossRefGoogle Scholar
Besnard, P, et al. (2020) Fatty taste variability in obese subjects: The oral microbiota hypothesis. OCL 27, 38.CrossRefGoogle Scholar
Goodson, JM, et al. (2009) Is obesity an oral bacterial disease? J Dent Res 88, 519–523.CrossRefGoogle ScholarPubMed
Endo, Y, et al. (2010) Experimental periodontitis induces gene expression of pro-inflammatory cytokines in liver and white adipose tissues in obesity. J Periodontol 81, 520–526.CrossRefGoogle Scholar
Bernard A, et al. (2023) A specific tongue microbiota signature is found in patients displaying an improvement of orosensory lipid perception after a sleeve gastrectomy. Front Nutr 9, 1046454.CrossRefGoogle Scholar
Lee, YH, et al. (2021) Progress in oral microbiome related to oral and systemic diseases: An update. Diagnostics 11, 1283.CrossRefGoogle ScholarPubMed
Atarashi, K, et al. (2017) Ectopic colonization of oral bacteria in the intestine drives T(H)1 cell induction and inflammation. Science 358, 359–365.CrossRefGoogle ScholarPubMed
Kleinstein, SE, Nelson, KE, & Freire, M (2020) Inflammatory networks linking oral microbiome with systemic health and disease. J Dent Res 99, 1131–1139.CrossRefGoogle ScholarPubMed
Konkel, JE, O’Boyle, C, & Krishnan, S (2019). Distal consequences of oral inflammation. Front Immunol 10, 1403.CrossRefGoogle ScholarPubMed
Han, YW, & Wang, X. (2013) Mobile microbiome: Oral bacteria in extra-oral infections and inflammation. J Dent Res 92, 485–491.CrossRefGoogle ScholarPubMed
Ogrendik, M (2013) Rheumatoid arthritis is an autoimmune disease caused by periodontal pathogens. Int J Gen Med 6, 383–386.CrossRefGoogle Scholar
Ijichi, C, et al. (2019) Metabolism of odorant molecules in human nasal/oral cavity affects the odorant perception. Chem Senses 44, 465–481.CrossRefGoogle Scholar
Parker, M, et al. (2020) Factors contributing to interindividual variation in retronasal odor perception from aroma glycosides: The role of odorant sensory detection threshold, oral microbiota, and hydrolysis in saliva. J Agric Food Chem 68, 10299–10309.CrossRefGoogle ScholarPubMed
Hamamah, S, et al. (2022) Role of microbiota-gut-brain axis in regulating dopaminergic signaling. Biomedicines 10, 436.CrossRefGoogle ScholarPubMed
van de Wouw, M, et al. (2017) Microbiota-gut-brain axis: Modulator of host metabolism and appetite. J Nutr 147, 727–745.CrossRefGoogle ScholarPubMed
Jurczak, A, et al. (2020) Differences in sweet taste perception and its association with the Streptococcus mutans cariogenic profile in preschool children with caries. Nutrients 12, 2592.CrossRefGoogle ScholarPubMed
Forssten, S, Björklund, M, & Ouwehand, A (2010). Streptococcus mutans, caries and simulation models. Nutrients 2, 290–298.CrossRefGoogle ScholarPubMed
Cecchini, MP, et al. (2013) Might Helicobacter pylori infection be associated with distortion on taste perception? Med Hypotheses 81, 496–499.CrossRefGoogle ScholarPubMed
Franceschi, F, et al. (2014) Role of Helicobacter pylori infection on nutrition and metabolism. World J. Gastroenterol 20, 12809–12817.CrossRefGoogle ScholarPubMed
Fluitman, K, et al. (2021). Associations of the oral microbiota and Candida with taste, smell, appetite and undernutrition in older adults. Sci Rep 11, 23254.CrossRefGoogle ScholarPubMed
Wahlenmayer, ER, & Hammers, DE (2023) Streptococcal peptides and their roles in host-microbe interactions. Front Cell Infect Microbiol 13, 1282622.CrossRefGoogle ScholarPubMed
Danser, M., Gómez, S, & Weijden, G (2003) Tongue coating and tongue brushing: A literature review. Int J Dent Hyg 1, 151–158.CrossRefGoogle ScholarPubMed
Ehuwa, O, Jaiswal, AK, & Jaiswal, S (2021) Salmonella, food safety and food handling practices. Foods 10, 907.CrossRefGoogle ScholarPubMed
Thierry, A, & Maillard, MB (2002) Production of cheese flavor compounds derived from amino acid catabolism by Propionibacterium freudenreichii . Lait 82, 17–32.CrossRefGoogle Scholar
Walker, GM, & Stewart, GG (2016) Saccharomyces cerevisiae in the production of fermented beverages. Beverages 2, 30.CrossRefGoogle Scholar
Parapouli, M, et al. (2020) Saccharomyces cerevisiae and its industrial applications. AIMS Microbiol 6, 1–31.CrossRefGoogle ScholarPubMed
Dietrich, R, et al. (2021) The food poisoning toxins of Bacillus cereus . Toxins 13, 98.CrossRefGoogle ScholarPubMed
Tewari, A, & Abdullah, S (2015) Bacillus cereus food poisoning: International and Indian perspective. J Food Sci Technol 52, 2500–2511.CrossRefGoogle ScholarPubMed
Wu, Z., et al. (2022) The impact of dietary fibers on Clostridioides difficile infection in a mouse model. Front Cell Infect Microbiol 12, 1028267.CrossRefGoogle ScholarPubMed
Rodríguez-Lara, A, et al. (2022) Fiber consumption mediates differences in several gut microbes in a subpopulation of young Mexican adults. Nutrients 14, 1214.CrossRefGoogle Scholar
Maîtrepierre, E, et al. (2013) An efficient Escherichia coli expression system for the production of a functional N-terminal domain of the T1R3 taste receptor. Bioengineered 4, 25–29.CrossRefGoogle ScholarPubMed
Mameli, C, et al. (2019) Taste perception and oral microbiota are associated with obesity in children and adolescents. PLoS One 14, e0221656.CrossRefGoogle ScholarPubMed
Murray, CA, & Solish, NJ (2003) Metallic taste: An unusual reaction to botulinum toxin A. Dermatol Surg 29, 562–563.Google ScholarPubMed
Palma, NZ, et al. (2019) Foodborne botulism: Neglected diagnosis. Eur J Case Rep Intern Med 6, 001122.Google ScholarPubMed
Martin, NH, Boor, KJ., & Wiedmann, M (2018) Symposium review: Effect of post-pasteurization contamination on fluid milk quality. J Dairy Sci 101, 861–870.CrossRefGoogle ScholarPubMed
Martin, NH, Torres-Frenzel, P, & Wiedmann, M (2021) Invited review: Controlling dairy product spoilage to reduce food loss and waste. J Dairy Sci 104, 1251–1261.CrossRefGoogle ScholarPubMed