Understand why we salivate | Press

São Paulo, September 2015 – You’ve probably noticed that the moment food enters your mouth, saliva production increases. This happens because, when we eat, our brain understands that we need “more fluid” to make chewing and swallowing easier. In addition, there is a direct influence on taste perception: the more we salivate, the greater the sense of fullness provided by sweet, salty, sour, bitter, and umami tastes.

That’s why umami, the fifth basic taste of the human palate, is considered a savory taste that literally makes your mouth water, since the main substances that provide it—glutamate, inosinate, and guanylate—when combined with other foods, increase saliva production, aiding this process.

In addition to these benefits, umami substances also maintain this stimulation for a longer period. “This mechanism is called the ‘Gustatory-Salivary Reflex.’ It triggers saliva secretion, prolonging its production and, consequently, the sensation of taste in the mouth,” explains specialist Hellen Maluly, Ph.D. in Food Science and Umami expert.

And more…

Saliva production occurs through the salivary glands, and once initiated, its enzymes help break down food molecules, aiding their dilution before reaching the stomach. In addition, it acts as a lubricant, keeping the lips and tongue moist.

According to Maluly, “viruses, bacteria, and fungi of different types may be present in contaminated foods, and the first line of defense our body has is saliva, which can act against these pathogens.” For this reason, the contribution of the fifth taste is essential in stimulating salivation.

Learn how to stimulate saliva production

A gentle massage on the salivary glands helps stimulate their flow:

• Parotid glands: place four fingers in front of your ears and gently massage the glands.

• Sublingual or submandibular glands: apply light pressure with your thumb on the glands located below the jawline.

UMAMI
It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami found specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main Umami substances. The two main characteristics of Umami are increased salivation and the lingering taste that remains for a few minutes after eating. To learn more, visit www.portalumami.com.br.

UMAMI COMMITTEE
The Umami Committee Brazil discusses and promotes topics related to the fifth taste. The Committee has a direct relationship with the Umami Information Center (UIC), a non-profit organization dedicated to research on the subject. To learn more, visit http://www.umamiinfo.com/.