An Investigation of the Influence of Age and Saliva Flow on the Oral Retention of Whey Protein and Its Potential Effect on the Perception and Acceptance of Whey Protein Beverages

Victoria Norton, Stella Lignou, Stephanie P Bull, Margot A Gosney, Lisa Methven, Victoria Norton, Stella Lignou, Stephanie P Bull, Margot A Gosney, Lisa Methven

Abstract

Protein fortified products are regularly recommended to older adults to improve nutritional status and limit sarcopenia. However protein fortification can elicit negative sensory attributes such as mouthdrying. Sensitivity to mouthdrying can increase with age, yet the influence of saliva flow and mucoadhesion remain uncertain. Here, two studies tested different whey protein beverages (WPB); 22 healthy younger volunteers completed a pilot and 84 healthy volunteers from two age groups (18-30; 65+) completed the main study. In both studies salivary flow rates (mL/min) were measured and saliva samples were collected at time intervals post beverage consumption to measure mucoadhesion to the oral cavity, where protein concentration was analysed by Bradford Assay. Volunteers rated perception and acceptability of WPBs in the main study. WPB consumption resulted in significantly increased protein concentration (p < 0.0001) in saliva samples compared with a control whey permeate beverage. Older adults had significantly lower unstimulated saliva flow (p = 0.003) and significantly increased protein concentration (p = 0.02) in saliva samples, compared with younger adults. Heating of WPB significantly (p < 0.05) increased mouthdrying and thickness perception and reduced sweetness compared with unheated WPB. Mucoadhesion is concluded to be a true phenomenon in WPBs and increases with age.

Keywords: mouthdrying; mucoadhesion; older adults; saliva flow; whey protein.

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure A1
Figure A1
Saliva volume collected post beverage consumption by timepoints. Values are expressed as LSM estimates ± standard error from SAS output. No significant differences (p < 0.05) were reported between samples at all timepoints with relevant p value above each timepoint.
Figure A2
Figure A2
Protein concentration in saliva samples. Values are expressed as LSM estimates ± standard error from SAS output.
Figure A3
Figure A3
Summary of oral retention method calculation.
Figure 1
Figure 1
Overview of pilot and main studies (WPB: whey protein beverage).
Figure 2
Figure 2
Overview of beverage preparation in both studies (WPB: whey protein beverage; WPeB: whey permeate beverage; WPC: whey protein concentrate; WPCU: unheated WPB; WPCH: heated WPB). 1 additional time period was based on the time it took to heat and cool WPCH; 2 the time to 70 °C was recorded (20.9 ± 4.7-min) and maintained at 70 °C for a further 20-min and cooled to room temperature.
Figure 3
Figure 3
Brief overview of saliva samples post beverage consumption protocol. Volunteers were provided with verbal and written instructions as to the protocol and given the opportunity to ask questions. Volunteers were provided with one 10 mL sample and asked to swill the sample around in their mouth for 10 s before swallowing. After this a randomised countdown clock (time; either 15 s, 30 s, 60 s or 120 s) was started and once it reached zero, volunteers gave a saliva sample into wide lid collection tube (60 mL). A 5-min rest period followed, with the procedure being repeated for the seven remaining samples and timepoints.
Figure 4
Figure 4
Overview of whey protein beverage (WPB) individual perception and liking (gLMS: generalised Labelled Magnitude Scale; JAR: Just-About-Right; 2AFC: two alternative forced choice).
Figure 5
Figure 5
Protein concentration in saliva samples post beverage consumption by timepoints. Values are expressed as LSM estimates ± standard error from SAS output. Significant differences (p < 0.05) were reported between beverages at all timepoints with relevant p value above each timepoint.
Figure 6
Figure 6
Protein concentration in saliva samples post whey protein beverage (WPB) consumption by age and timepoints (WPCU: unheated WPB; WPCH: heated WPB). Values are expressed as LSM estimates ± standard error from SAS output. Significant differences (p < 0.05) were reported between age groups at all timepoints with relevant p value above each timepoint. Data from visit 2 (n = 84; YA (Younger Adults) n = 42 and OA (Older Adults) n = 42) and visit 3 (n = 82; YA n = 40 (2 YA dropped out after visit 2) and OA n = 42) combined. Baseline saliva protein concentration values are outlined in Table S2.
Figure 7
Figure 7
Protein concentration in saliva samples post whey protein beverage consumption by timepoints and saliva flow groupings. Values are expressed as LSM estimates ± standard error from SAS output. Significant differences (p < 0.05) were reported only at 60 s with relevant p value above each timepoint. Data from visit 2 (n = 84) and visit 3 (n = 82) combined. Individual saliva flow groupings are derived from unstimulated saliva flow only, through tertiary analysis.

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