Skip to main content
OpenTrials
Completed

NCT Number: NCT03501238

Interaction of Salivary Proteins and Polyphenols

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.

Completed

Looking for future studies?

Notify Me

Key information

Conditions

Diet Habit Behavior Behavior, Animal Diet Modification Dysgeusia Feeding Behavior Nervous System Diseases Neurologic Manifestations Pathological Conditions, Signs and Symptoms Saliva Altered Sensation Disorders Signs and Symptoms Taste Disorders Taste, Altered

Age range

18 year–45 year

Sex eligibility

All sexes

Study type

Interventional

Phase

Not applicable

Primary location

Purdue University

West Lafayette, Indiana, 47907, United States

Who can participate

Healthy volunteers accepted: Yes

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

Inclusion criteria

  • High or low perceivers of astringency (from initial screening)

Exclusion criteria

  • Current smokers (within 30 days), dairy/nut/cocoa allergies, piercings in mouth, mid-range perceiver of astringency, issues with taste, smell, swallowing or choking.

Treatment and study plan

Chocolate Milk

Other

Chocolate bovine milk will be consumed everyday for 1 week. Milks will be store-bought, with added sucrose and added cocoa powder.

Chocolate milk substitute

Other

Chocolate milk substitute will be consumed everyday for 1 week. Milks will be store-bought, with added sucrose and added cocoa powder.

Chocolate milk substitute with gelatin

Other

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.

Primary outcomes

  1. Relative salivary proteins in saliva

    Time frame: 1 year

    Measure relative amounts of salivary proteins in participant saliva.

Secondary outcomes

  1. Subject Diets

    Time frame: 8 months

    Collect participant 24 hour dietary recalls to generate data on eating patterns and dietary choices. Analyze correlations with saliva and sensory ratings. Dietary data that will be analyzed include measures such as: fruit and vegetable intake, fat intake (and type of fat). 24 hour recalls will be assess using the ASHA online tool, which collects data on all foods eaten in the last 24 hours.

  2. Chocolate milk flavor ratings

    Time frame: 8 months

    Measure subjects ratings for astringency, bitterness, sweetness, and liking for chocolate milk. A generalized visual analog scale will be used, ranging from 0 ("None" for intensity and "Worst ever" for liking) to 100 ("Strongest ever" for intensity and "Best ever" for liking).

  3. Chocolate milk substitute flavor ratings

    Time frame: 8 months

    Measure subjects ratings for astringency, bitterness, sweetness, and liking for chocolate almond milk. A generalized visual analog scale will be used, ranging from 0 ("None" for intensity and "Worst ever" for liking) to 100 ("Strongest ever" for intensity and "Best ever" for liking).

  4. Chocolate milk substitute with gelatin flavor ratings

    Time frame: 8 months

    Measure subjects ratings for astringency, bitterness, sweetness, and liking for chocolate almond milk with added gelatin. A generalized visual analog scale will be used, ranging from 0 ("None" for intensity and "Worst ever" for liking) to 100 ("Strongest ever" for intensity and "Best ever" for liking).

  5. Polyphenol content in saliva samples

    Time frame: 8 months

    Measure polyphenol content in expectorated subject saliva samples.

Sponsors and collaborators

Lead sponsor

Purdue University

Other

Registry information

Official study title

Interaction and Modulation of Salivary Proteins With Repeat Exposure to Polyphenols

Important dates

Study start
2017
Primary completion
2018
Study completion
2018
First posted
Apr 18, 2018
Registry last updated
May 25, 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.

Related clinical trials

Published trials that share one or more normalized conditions with this study.