Pub. Date : 2003 Sep
PMID : 12954416
9 Functional Relationships(s)Download |
Sentence | Compound Name | Protein Name | Organism |
| 1 | NaCl and sugar release, salivation and taste during mastication of salted chewing gum. | Sodium Chloride | OTU deubiquitinase with linear linkage specificity | Homo sapiens |
| 2 | NaCl and sugar release, salivation and taste during mastication of salted chewing gum. | Sugars | OTU deubiquitinase with linear linkage specificity | Homo sapiens |
| 3 | Salt perception impacts on food acceptability and nutrition and depends upon salt release from foods that was determined in situ during mastication of chewing gum with up to 10% (1800 mmol/kg) added NaCl. | Salts | OTU deubiquitinase with linear linkage specificity | Homo sapiens |
| 4 | Salt perception impacts on food acceptability and nutrition and depends upon salt release from foods that was determined in situ during mastication of chewing gum with up to 10% (1800 mmol/kg) added NaCl. | Salts | OTU deubiquitinase with linear linkage specificity | Homo sapiens |
| 5 | The mechanical action of chewing increased salivation, which was further increased by the presence of salt, particularly above 180 mmol NaCl/kg gum or above 100 mM NaCl in saliva. | Salts | OTU deubiquitinase with linear linkage specificity | Homo sapiens |
| 6 | The mechanical action of chewing increased salivation, which was further increased by the presence of salt, particularly above 180 mmol NaCl/kg gum or above 100 mM NaCl in saliva. | Sodium Chloride | OTU deubiquitinase with linear linkage specificity | Homo sapiens |
| 7 | NaCl concentration in nonstimulated saliva was about 10 mM and increased to 500 mM after 30 s chewing of the 10% NaCl gum and returned to near nonstimulated levels after 4 min chewing. | Sodium Chloride | OTU deubiquitinase with linear linkage specificity | Homo sapiens |
| 8 | NaCl concentration in nonstimulated saliva was about 10 mM and increased to 500 mM after 30 s chewing of the 10% NaCl gum and returned to near nonstimulated levels after 4 min chewing. | Sodium Chloride | OTU deubiquitinase with linear linkage specificity | Homo sapiens |
| 9 | During chewing, salty taste increased ahead of the increase in salivary conductivity and the salt concentration in the sublingual saliva varied in a cyclic fashion about every 20 s. This is consistent with a cyclic swallowing of saliva and replacement with newly secreted saliva of low salt content and mastication releasing further salt from the gum. | Salts | OTU deubiquitinase with linear linkage specificity | Homo sapiens |