Human Oral Detection of Glucose Olygomers

Although salivary contents play a major role in the early stage of food digestion process, their role in taste perception of glucose polymers is essentially unknown. It is hypothesized that the differences in salivary contents, more specifically salivary amylase concentration and activity, influence taste perception of glucose polymers and ultimately eating behavior, which is related to risks in various diseases. The current project will investigate the variation in salivary contents across individuals and its role in taste perception of glucose polymers.

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Key information

Conditions

Healthy Volunteers

Age range

18 year–60 year

Sex eligibility

All sexes

Study type

Interventional

Phase

Phase 4

Primary location

Department of Food Science and Technology

Corvallis, Oregon, 97331, United States

Who can participate

Healthy volunteers accepted: Yes

Only the study team can determine whether someone qualifies for participation.

Inclusion criteria

self-reported healthy adults between the ages of 18-60 who are fluent in English.

Exclusion criteria

adults 61 years old and above
smokers
pregnant women
taking any prescription pain/ insulin medication
has a history of taste or smell loss or other oral disorders (e.g., burning mouth syndrome)
has current oral lesions, canker sores, or piercings
has a history of food allergy

Treatment and study plan

Acarbose

Drug

Acarbose solution will be swabbed on the tip of the tongue to inhibit salivary alpha amylase activity; each swab will contain ~484 microgram acarbose; total maximum exposure of each subject to acarbose will be ~14-30 mg each session (1-20 sessions)

Primary outcomes

Detection of glucose polymers in the presence of acarbose

Time frame: up to 5 years

There is only one outcome measure, that is the detection of glucose polymers. Subjects will be asked to discriminate a target sample (glucose polymers). Three samples will be applied using cotton swabs on the subjects' tongue (one at a time): 2 blanks (water + acarbose) and 1 target stimuli (glucose polymer solution + acarbose). Subjects will be asked to identify the target sample. The number of subjects who correctly identify the target stimuli will be counted and will be statistically analyzed to determine whether glucose polymer can be detected without the confounding effect of salivary alpha amylase hydrolysis.

Sponsors and collaborators

Lead sponsor

Oregon State University

Other

Registry information

Official study title

The Role of Salivary Contents in Taste Perception of Starch and Its Hydrolysis Products

Important dates

Study start: 2017
Primary completion: 2022
Study completion: 2023
First posted: Oct 28, 2015
Registry last updated: Feb 21, 2023

OpenTrials presents study information sourced from ClinicalTrials.gov. The official registry record should be consulted for the latest information.

View the official ClinicalTrials.gov record (opens in a new tab)

This listing is for discovery and informational purposes only. It is not medical advice, does not guarantee that a study is recruiting, and does not determine eligibility. Contact the study team and a qualified healthcare professional when considering participation.

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Completed