Marked Increase in PROP Taste Responsiveness Following Oral Supplementation with Selected Salivary Proteins or Their Related Free Amino Acids

• Melania Melis,

  Affiliation Department of Biomedical Sciences, Section of Physiology, University of Cagliari, Monserrato, Italy

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• Maria Carla Aragoni,

  Affiliation Dipartimento di Scienze Chimiche e Geologiche, Università degli Studi di Cagliari, Monserrato, Italy

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• Massimiliano Arca,

  Affiliation Dipartimento di Scienze Chimiche e Geologiche, Università degli Studi di Cagliari, Monserrato, Italy

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• Tiziana Cabras,

  Affiliation Department of Life and Environment Sciences, Macrosection of Biomedicine, University of Cagliari, Monserrato, Italy

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• Claudia Caltagirone,

  Affiliation Dipartimento di Scienze Chimiche e Geologiche, Università degli Studi di Cagliari, Monserrato, Italy

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• Massimo Castagnola,

  Affiliation Institute of Biochemistry and Clinical Biochemistry, Catholic University, Rome, Italy

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• Roberto Crnjar,

  Affiliation Department of Biomedical Sciences, Section of Physiology, University of Cagliari, Monserrato, Italy

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• Irene Messana,

  Affiliation Department of Life and Environment Sciences, Macrosection of Biomedicine, University of Cagliari, Monserrato, Italy

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• Beverly J. Tepper,

  Affiliation Department of Food Science, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, New Jersey, United States of America

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• Iole Tomassini Barbarossa

  * E-mail: tomassin@unica.it

  Affiliation Department of Biomedical Sciences, Section of Physiology, University of Cagliari, Monserrato, Italy

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