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

• Main Authors: Victoria Norton, Stella Lignou, Stephanie P. Bull, Margot A. Gosney, Lisa Methven
• Format: Article
• Language: English
• Published: MDPI AG 2020-08-01
• Series: Nutrients
• Subjects: mucoadhesion; mouthdrying; older adults; whey protein; saliva flow
• Online Access: https://www.mdpi.com/2072-6643/12/9/2506

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 (<i>p</i> < 0.0001) in saliva samples compared with a control whey permeate beverage. Older adults had significantly lower unstimulated saliva flow (<i>p</i> = 0.003) and significantly increased protein concentration (<i>p</i> = 0.02) in saliva samples, compared with younger adults. Heating of WPB significantly (<i>p</i> < 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.