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Robert-Hazotte A, Faure P, Ménétrier F, Folia M, Schwartz M, Le Quéré JL, Neiers F, Thomas-Danguin T, Heydel JM. Nasal Odorant Competitive Metabolism Is Involved in the Human Olfactory Process. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8385-8394. [PMID: 35776896 DOI: 10.1021/acs.jafc.2c02720] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Within the peripheral olfactory process, odorant metabolizing enzymes are involved in the active biotransformation of odorants, thus influencing the intensity and quality of the signal, but little evidence exists in humans. Here, we characterized the fast nasal metabolism of the food aroma pentane-2,3-dione in vivo and identified two resulting metabolites in the nasal-exhaled air, supporting the metabolizing role of the dicarbonyl/l-xylulose reductase. We showed in vitro, using the recombinant enzyme, that pentane-2,3-dione metabolism was inhibited by a second odorant (e.g., butanoic acid) according to an odorant-odorant competitive metabolic mechanism. Hypothesizing that such mechanism exists in vivo, pentane-2,3-dione, presented with a competitive odorant, both at subthreshold concentrations, was actually significantly perceived, suggesting an increase in its nasal availability. Our results, suggesting that odorant metabolizing enzymes can balance the relative detection of odorants in a mixture, in turn influencing the intensity of the signal, should be considered to better manage flavor perception in food.
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Affiliation(s)
- Aline Robert-Hazotte
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS/1324 INRA/Université de Bourgogne Franche-Comté, 9 boulevard Jeanne d'Arc, F-21000 Dijon, France
| | - Philippe Faure
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS/1324 INRA/Université de Bourgogne Franche-Comté, 9 boulevard Jeanne d'Arc, F-21000 Dijon, France
| | - Franck Ménétrier
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS/1324 INRA/Université de Bourgogne Franche-Comté, 9 boulevard Jeanne d'Arc, F-21000 Dijon, France
| | - Mireille Folia
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS/1324 INRA/Université de Bourgogne Franche-Comté, 9 boulevard Jeanne d'Arc, F-21000 Dijon, France
- Department of Otolaryngology-Head and Neck Surgery, Dijon University Hospital, F-21000 Dijon, France
| | - Mathieu Schwartz
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS/1324 INRA/Université de Bourgogne Franche-Comté, 9 boulevard Jeanne d'Arc, F-21000 Dijon, France
| | - Jean-Luc Le Quéré
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS/1324 INRA/Université de Bourgogne Franche-Comté, 9 boulevard Jeanne d'Arc, F-21000 Dijon, France
| | - Fabrice Neiers
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS/1324 INRA/Université de Bourgogne Franche-Comté, 9 boulevard Jeanne d'Arc, F-21000 Dijon, France
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS/1324 INRA/Université de Bourgogne Franche-Comté, 9 boulevard Jeanne d'Arc, F-21000 Dijon, France
| | - Jean-Marie Heydel
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS/1324 INRA/Université de Bourgogne Franche-Comté, 9 boulevard Jeanne d'Arc, F-21000 Dijon, France
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Kornbausch N, Debong MW, Buettner A, Heydel JM, Loos H. Odorant Metabolism in Humans. Angew Chem Int Ed Engl 2022; 61:e202202866. [PMID: 35522818 PMCID: PMC9541901 DOI: 10.1002/anie.202202866] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Indexed: 11/08/2022]
Abstract
Odorants are relatively small molecules which are easily taken up and distributed in the human body. Despite their relevance in everyday life, however, only a limited amount of evidence about their metabolism, pathways, and bioactivities in the human body exists. With this Review, we aim to encourage future interdisciplinary research on the function and mechanisms of the biotransformation of odorants, involving different disciplines such as nutrition, medicine, biochemistry, chemistry, and sensory sciences. Starting with a general overview of the different ways of odorant uptake and enzymes involved in the metabolism of odorants, a more precise description of biotransformation processes and their function in the oral cavity, the nose, the lower respiratory tract (LRT), and the gastrointestinal tract (GIT) is given together with an overview of the different routes of odorant excretion. Finally, perspectives for future research are discussed.
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Affiliation(s)
- Nicole Kornbausch
- Friedrich-Alexander-Universität Erlangen-Nürnberg, Chemistry and Pharmacy, GERMANY
| | - Marcel W Debong
- Friedrich-Alexander-Universität Erlangen-Nürnberg, Chemistry and Pharmacy, GERMANY
| | - Andrea Buettner
- Friedrich-Alexander-Universität Erlangen-Nürnberg, Chemistry and Pharmacy, GERMANY
| | - Jean-Marie Heydel
- Centre des Sciences du Goût et de l'Alimentation: Centre des Sciences du Gout et de l'Alimentation, Flavour perception: from molecule to behavior, FRANCE
| | - Helene Loos
- Friedrich-Alexander-Universität Erlangen-Nürnberg, Chemistry and Pharmacy, Henkestr. 9, 91054, Erlangen, GERMANY
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Kornbausch N, Debong MW, Buettner A, Heydel JM, Loos H. Odorant Metabolism in Humans. Angew Chem Int Ed Engl 2022. [DOI: 10.1002/ange.202202866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Nicole Kornbausch
- Friedrich-Alexander-Universität Erlangen-Nürnberg Chemistry and Pharmacy GERMANY
| | - Marcel W. Debong
- Friedrich-Alexander-Universität Erlangen-Nürnberg Chemistry and Pharmacy GERMANY
| | - Andrea Buettner
- Friedrich-Alexander-Universität Erlangen-Nürnberg Chemistry and Pharmacy GERMANY
| | - Jean-Marie Heydel
- Centre des Sciences du Goût et de l'Alimentation: Centre des Sciences du Gout et de l'Alimentation Flavour perception: from molecule to behavior FRANCE
| | - Helene Loos
- Friedrich-Alexander-Universität Erlangen-Nürnberg Chemistry and Pharmacy Henkestr. 9 91054 Erlangen GERMANY
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Abstract
The fragrance field of perfumes has attracted considerable scientific, industrial, cultural, and civilizational interest. The marine odor is characterized by the specific smell of sea breeze, seashore, algae, and oyster, among others. Marine odor is a more recent fragrance and is considered as one of the green and modern fragrances. The smells reproducing the marine environment are described due to their content of Calone 1951 (7-methyl-2H-1,5-benzodioxepin-3(4H)-one), which is a synthetic compound. In addition to the synthetic group of benzodioxepanes, such as Calone 51 and its derivatives, three other groups of chemical compounds seem to represent the marine smell. The first group includes the polyunsaturated cyclic ((+)-Dictyopterene A) and acyclic (giffordene) hydrocarbons, acting as pheromones. The second group corresponds to polyunsaturated aldehydes, such as the (Z,Z)-3,6-nonadienal, (E,Z)-2,6-nonadienal, which are most likely derived from the degradation of polyunsaturated fatty acids. The third group is represented by small molecules such as sulfur compounds and halogenated phenols which are regarded as the main flavor compounds of many types of seafood. This review exposes, most notably, the knowledge state on the occurrence of marine ingredients in fragrance. We also provide a detailed discussion on several aspects of essential oils, which are the most natural ingredients from various marine sources used in fragrance and cosmetics, including synthetic and natural marine ingredients.
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Blavi L, Solà-Oriol D, Llonch P, López-Vergé S, Martín-Orúe SM, Pérez JF. Management and Feeding Strategies in Early Life to Increase Piglet Performance and Welfare around Weaning: A Review. Animals (Basel) 2021; 11:302. [PMID: 33503942 PMCID: PMC7911825 DOI: 10.3390/ani11020302] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 01/13/2021] [Accepted: 01/20/2021] [Indexed: 12/20/2022] Open
Abstract
The performance of piglets in nurseries may vary depending on body weight, age at weaning, management, and pathogenic load in the pig facilities. The early events in a pig's life are very important and may have long lasting consequences, since growth lag involves a significant cost to the system due to reduced market weights and increased barn occupancy. The present review evidences that there are several strategies that can be used to improve the performance and welfare of pigs at weaning. A complex set of early management and dietary strategies have been explored in sows and suckling piglets for achieving optimum and efficient growth of piglets after weaning. The management strategies studied to improve development and animal welfare include: (1) improving sow housing during gestation, (2) reducing pain during farrowing, (3) facilitating an early and sufficient colostrum intake, (4) promoting an early social interaction between litters, and (5) providing complementary feed during lactation. Dietary strategies for sows and suckling piglets aim to: (1) enhance fetal growth (arginine, folate, betaine, vitamin B12, carnitine, chromium, and zinc), (2) increase colostrum and milk production (DL-methionine, DL-2-hydroxy-4-methylthiobutanoic acid, arginine, L-carnitine, tryptophan, valine, vitamin E, and phytogenic actives), (3) modulate sows' oxidative and inflammation status (polyunsaturated fatty acids, vitamin E, selenium, phytogenic actives, and spray dried plasma), (4) allow early microbial colonization (probiotics), or (5) supply conditionally essential nutrients (nucleotides, glutamate, glutamine, threonine, and tryptophan).
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Affiliation(s)
- Laia Blavi
- Department of Animal and Food Sciences, Animal Nutrition and Welfare Service, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain; (D.S.-O.); (P.L.); (S.L.-V.); (S.M.M.-O.); (J.F.P.)
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Debong MW, Loos HM. Diet-Induced Flavor Changes in Human Milk: Update and Perspectives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10275-10280. [PMID: 32003562 DOI: 10.1021/acs.jafc.0c00223] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Dietary aroma transfer into human milk has been studied in many scenarios, including direct transmission and biotransformation. This perspective highlights recent research that focuses on the latter, with examples given in relation to 1,8-cineole and garlic-derived odorants. Three future directions are discussed, comprising (a) achieving a more comprehensive understanding of the chemical and physiological basis of aroma transfer into milk via pharmacological methods, advanced analytical techniques, and ecologically valid study designs, (b) assessing the bioactivity of odorants and their metabolites present in milk that are ingested by the infant, and (c) translating the insights gained on aroma transmission in relation to taste attributes and bioactive components of the maternal diet.
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Affiliation(s)
- Marcel W Debong
- Chair of Aroma and Smell Research, Friedrich-Alexander-Universität Erlangen-Nürnberg, Henkestraße 9, 91054 Erlangen, Germany
| | - Helene M Loos
- Chair of Aroma and Smell Research, Friedrich-Alexander-Universität Erlangen-Nürnberg, Henkestraße 9, 91054 Erlangen, Germany
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany
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Septiana S, Yuliana ND, Bachtiar BM, Putri SP, Fukusaki E, Laviña WA, Wijaya CH. Metabolomics approach for determining potential metabolites correlated with sensory attributes of Melaleuca cajuputi essential oil, a promising flavor ingredient. J Biosci Bioeng 2020; 129:581-587. [DOI: 10.1016/j.jbiosc.2019.12.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Revised: 11/01/2019] [Accepted: 12/04/2019] [Indexed: 10/25/2022]
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Cutillas AB, Carrasco A, Martinez-Gutierrez R, Tomas V, Tudela J. Salvia officinalis L. Essential Oils from Spain: Determination of Composition, Antioxidant Capacity, Antienzymatic, and Antimicrobial Bioactivities. Chem Biodivers 2017; 14. [PMID: 28477412 DOI: 10.1002/cbdv.201700102] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2017] [Accepted: 05/02/2017] [Indexed: 01/21/2023]
Abstract
Four essential oils (EOs) from Salvia officinalis L. cultivated in Spain (Murcia Province) were analyzed by gas chromatography coupled with mass spectrometry (GC/MS) to determine their relative and absolute compositions. The main components were α-thujone (22.8 - 41.7%), camphor (10.7 - 19.8%), 1,8-cineole (4.7 - 15.6%), and β-thujone (6.1 - 15.6%). Enantioselective gas chromatography identified (-)-α-thujone and (+)-camphor as the main enantiomers in all the analyzed EOs. Furthermore, when the EOs were tested to determine their antioxidant activity against free radicals and as ferric reducing and ferrous chelating agents, all were seen to have moderate activity due to the compounds they contained, such as linalool or terpinene. Because of their known relation with inflammatory illnesses and Alzheimer's disease, respectively, the inhibition of lipoxygenase and acetylcholinesterase was studied using the EOs. Some individual compounds also inhibited these enzymes. In addition, the studied EOs were able to inhibit the growth of Escherichia coli, Staphylococcus aureus, and Candida albicans. The characterization carried out increases our awareness of the possible uses of S. officinalis EO as natural additives in food, cosmetics, and pharmaceuticals.
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Affiliation(s)
- Ana-Belen Cutillas
- GENZ-Group of Research on Enzymology (www.um.es/genz), Department of Biochemistry and Molecular Biology-A, Regional Campus of International Excellence 'Campus Mare Nostrum', University of Murcia, 30100, Murcia, Spain
| | - Alejandro Carrasco
- GENZ-Group of Research on Enzymology (www.um.es/genz), Department of Biochemistry and Molecular Biology-A, Regional Campus of International Excellence 'Campus Mare Nostrum', University of Murcia, 30100, Murcia, Spain
| | | | - Virginia Tomas
- Department of Analytical Chemistry, University of Murcia, 30100, Murcia, Spain
| | - Jose Tudela
- GENZ-Group of Research on Enzymology (www.um.es/genz), Department of Biochemistry and Molecular Biology-A, Regional Campus of International Excellence 'Campus Mare Nostrum', University of Murcia, 30100, Murcia, Spain
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Gallagher DL, Phetxumphou K, Smiley E, Dietrich AM. Tale of two isomers: complexities of human odor perception for cis- and trans-4-methylcyclohexane methanol from the chemical spill in West Virginia. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2015; 49:1319-1327. [PMID: 25541902 DOI: 10.1021/es5049418] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Application of gas chromatography with mass spectrometric and human olfactory "sniffer" detectors reveals the nature of odorous chemicals from an industrial chemical spill. Crude 4-methylcyclohexane methanol (4-MCHM) spilled in a river and then contaminated drinking water and air for over 300000 consumers living in West Virginia. Olfactory gas chromatography allows investigators to independently measure the odor of chemical components in a mixture. Crude 4-MCHM is comprised of several major cyclohexane components, four of which have distinct isomer pairs. The cis- and trans-4-MCHM isomers are the only components to have distinct odors at the concentrations used in this study. The trans-4-MCHM is the dominant odorant with descriptors of "licorice" and "sweet". Trans-4-MCHM has an air odor threshold concentration of 0.060 ppb-v (95% CI: 0.040-0.091). The odor threshold concentrations are not influenced by gender or age but are lower by a factor of 5 for individuals with prior exposure compared to naïve subjects. Individual trans-4-MCHM odor threshold concentrations vary by more than a factor of 100. The cis-4-MCHM isomer has approximately a 2000-fold higher odor threshold concentration, different descriptors, and an even wider individual response range.
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Affiliation(s)
- Daniel L Gallagher
- Civil and Environmental Engineering 413 Durham Hall, Virginia Tech , 1145 Perry Street, MC 0246, Blacksburg, Virginia 24061, United States
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Dai Y, Shao J, Yang S, Sun B, Liu Y, Ning T, Tian H. Enantioselective syntheses and sensory properties of 2-methyl-tetrahydrofuran-3-thiol acetates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:464-468. [PMID: 25560460 DOI: 10.1021/jf503866x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The enantioselective synthesis of four stereoisomers of 2-methyl-tetrahydrofuran-3-thiol acetate was achieved. The two enantiomers of the important intermediate cis-2-methyl-3-hydroxy-tetrahydrofuran were obtained by Sharpless asymmetric dihydroxylation (AD), whereas the two enantiomers of trans-2-methyl-3-hydroxy-tetrahydrofuran were derived from the corresponding optically active cis-isomers by Mitsunobu reaction. Each stereoisomer of 2-methyl-3-hydroxy-tetrahydrofuran went through mesylation and nucleophilic substitution to afford the corresponding product with specific configuration. (2R,3S)- and (2R,3R)-2-methyl-tetrahydrofuran-3-thiol acetate were obtained in 80% ee, whereas the (2S,3R)- and (2S,3S)-isomers were in 62% ee. The odor properties of the synthesized four stereoisomers were evaluated by gas chromatography-olfactometry (GC-O), which revealed perceptible differences among stereoisomers both in odor features and in intensities.
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Affiliation(s)
- Yifeng Dai
- School of Food Chemistry, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University , Beijing 100048, China
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Persuy MA, Sanz G, Tromelin A, Thomas-Danguin T, Gibrat JF, Pajot-Augy E. Mammalian olfactory receptors: molecular mechanisms of odorant detection, 3D-modeling, and structure-activity relationships. PROGRESS IN MOLECULAR BIOLOGY AND TRANSLATIONAL SCIENCE 2014; 130:1-36. [PMID: 25623335 DOI: 10.1016/bs.pmbts.2014.11.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
This chapter describes the main characteristics of olfactory receptor (OR) genes of vertebrates, including generation of this large multigenic family and pseudogenization. OR genes are compared in relation to evolution and among species. OR gene structure and selection of a given gene for expression in an olfactory sensory neuron (OSN) are tackled. The specificities of OR proteins, their expression, and their function are presented. The expression of OR proteins in locations other than the nasal cavity is regulated by different mechanisms, and ORs display various additional functions. A conventional olfactory signal transduction cascade is observed in OSNs, but individual ORs can also mediate different signaling pathways, through the involvement of other molecular partners and depending on the odorant ligand encountered. ORs are engaged in constitutive dimers. Ligand binding induces conformational changes in the ORs that regulate their level of activity depending on odorant dose. When present, odorant binding proteins induce an allosteric modulation of OR activity. Since no 3D structure of an OR has been yet resolved, modeling has to be performed using the closest G-protein-coupled receptor 3D structures available, to facilitate virtual ligand screening using the models. The study of odorant binding modes and affinities may infer best-bet OR ligands, to be subsequently checked experimentally. The relationship between spatial and steric features of odorants and their activity in terms of perceived odor quality are also fields of research that development of computing tools may enhance.
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Affiliation(s)
- Marie-Annick Persuy
- INRA UR 1197 NeuroBiologie de l'Olfaction, Domaine de Vilvert, Jouy-en-Josas, France
| | - Guenhaël Sanz
- INRA UR 1197 NeuroBiologie de l'Olfaction, Domaine de Vilvert, Jouy-en-Josas, France
| | - Anne Tromelin
- INRA UMR 1129 Flaveur, Vision et Comportement du Consommateur, Dijon, France
| | | | - Jean-François Gibrat
- INRA UR1077 Mathématique Informatique et Génome, Domaine de Vilvert, Jouy-en-Josas, France
| | - Edith Pajot-Augy
- INRA UR 1197 NeuroBiologie de l'Olfaction, Domaine de Vilvert, Jouy-en-Josas, France.
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Affiliation(s)
- Robert Azerad
- Laboratoire de Chimie et Biochimie Pharmacologiques et Toxicologiques, UMR 8601 CNRS, Université Paris Descartes, 45 rue des Sts Pères, 75006 Paris (France)
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