Can't shake the salt habit? Blame your saliva .
Washington D C [USA], Nov 2 (ANI): Saliva proteins can explain as to why low-salt dishes may be harder for some people to like than others, according to a recent study .
Scientists reported that people who can easily taste salt have differing amounts of certain proteins in their saliva than those who are less sensitive . The finding could potentially lead to the development of more desirable low-sodium foods .
The researchers classified volunteers into sensitive and non-sensitive groups according to how salty the participants thought various sodium chloride solutions were .
Using liquid chromatography and mass spectrometry, the team identified several salivary proteins that differed between those who could readily detect salt and those who couldn't .
Surprisingly, they found the largest differences in the resting saliva of the subjects compared to saliva produced after swishing around a salty solution .
The researchers suggested that the enzymes could be modifying sodium channels, which would increase the amount of sodium that gets into cells .
Alternatively, the enzymes could be cutting proteins in the saliva to produce salt-enhancing peptides in people who are sensitive .
The study appears in the Journal of Agricultural and Food Chemistry . (ANI)