NCT03501238

Interaction of Salivary Proteins and Polyphenols

Interaction and Modulation of Salivary Proteins With Repeat Exposure to Polyphenols

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 63 (actual)
• Sponsor: Purdue University · Academic / Other
• Sex: All
• Age: 18 Years – 45 Years
• Healthy volunteers: Accepted

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.

Conditions

• Diet Habit
• Diet Modification
• Taste, Altered
• Saliva Altered

Interventions

Type	Name	Description
OTHER	Chocolate Milk	Chocolate bovine milk will be consumed everyday for 1 week. Milks will be store-bought, with added sucrose and added cocoa powder.
OTHER	Chocolate milk substitute	Chocolate milk substitute will be consumed everyday for 1 week. Milks will be store-bought, with added sucrose and added cocoa powder.
OTHER	Chocolate milk substitute with gelatin	Chocolate milk substitute with gelatin added will be consumed everyday for 1 week. Milks will be store-bought, with added sucrose and added cocoa powder.

Timeline

• Start date: 2017-06-08
• Primary completion: 2018-01-01
• Completion: 2018-01-01
• First posted: 2018-04-18
• Last updated: 2023-05-25

Locations

1 site across 1 country: United States