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Zhou Z, Ou M, Shen W, Jin W, Yang G, Huang W, Guo C. Caffeine weakens the astringency of epigallocatechin gallate by inhibiting its interaction with salivary proteins. Food Chem 2024; 460:140753. [PMID: 39116773 DOI: 10.1016/j.foodchem.2024.140753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 07/31/2024] [Accepted: 08/01/2024] [Indexed: 08/10/2024]
Abstract
The astringency of green tea is an integrated result of the synergic and antagonistic effects of individual tea components, whose mechanism is highly complex and not completely understood. Herein, we used an epigallocatechin gallate (EGCG)/caffeine (CAF)/saliva model to simulate the oral conditions during tea drinking. The effect of CAF on the interaction between EGCG and salivary proteins was first investigated using molecular docking and isothermal titration calorimetry (ITC). Then, the rheological properties and the micro-network structure of saliva were studied to relate the molecular interactions and perceived astringency. The results revealed that CAF partially occupied the binding sites of EGCG to salivary proteins, inhibiting their interaction and causing changes in the elastic network structure of the salivary film, thereby reducing astringency.
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Affiliation(s)
- Zhenyu Zhou
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Miaoling Ou
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Wangyang Shen
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Weiping Jin
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Guoyan Yang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Wenjing Huang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Cheng Guo
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, China.
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2
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He N, Chen X, Li L, Wang S, Lan M, Yuan Y, Zhang Z, Li T, Zhang X, He X, Li B. κ-Carrageenan masking bitterness perception in surimi gels containing potassium chloride-based salt substitutes: Gel properties, oral processing, and sensory evaluation. Food Chem 2024; 456:139859. [PMID: 38870800 DOI: 10.1016/j.foodchem.2024.139859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 05/12/2024] [Accepted: 05/25/2024] [Indexed: 06/15/2024]
Abstract
κ-Carrageenan (CG) was employed to mask the bitterness induced by 50% KCl in surimi gels to achieve salt reduction and gel performance improvement. The combination of KCl and CG (KCl + CG) yielded the increased textural characteristics and water-holding capacity (WHC) of surimi gels and facilitated the transition of free water to immobilized water. In addition, the KCl + CG supplement increased the turbidity and particle size of myofibrillar protein (MP) sols but decreased the surface hydrophobicity in a dose-dependent manner. The hydrophobic interactions and disulfide bonds played crucial roles in maintaining the stability of MP gels. The specific binding of potassium ions to the sulfate groups of CG limited the release and diffusion of potassium ions from the surimi gels during oral processing, effectively masking the bitterness perception and maintaining the saltiness perception. This study provides a promising strategy to reduce the utilization of sodium salt in surimi products.
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Affiliation(s)
- Ni He
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Xinran Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Lin Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China; School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Meijuan Lan
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Yi Yuan
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Zhenhui Zhang
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450000, China
| | - Tongshuai Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Xia Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Xing He
- College of Information Technology and Engineering, Guangzhou College of Commerce, Guangzhou 511363, China
| | - Bing Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Plant Protein Deep Processing, Ministry of Education, South China University of Technology, Guangzhou 510640, China.
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Andriot I, Septier C, Peltier C, Noirot E, Barbet P, Palme R, Arnould C, Buchin S, Salles C. Influence of Cheese Composition on Aroma Content, Release, and Perception. Molecules 2024; 29:3412. [PMID: 39064990 PMCID: PMC11279617 DOI: 10.3390/molecules29143412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2024] [Revised: 06/24/2024] [Accepted: 06/25/2024] [Indexed: 07/28/2024] Open
Abstract
The quality of a cheese is determined by the balance of aroma compounds primarily produced by microorganisms during the transformation of milk into ripened cheese. The microorganisms, along with the technological parameters used in cheese production, influence aroma formation. The perception of these compounds is further influenced by the composition and structure of the cheese. This study aimed to characterize how cheese composition affects aroma compound production, release, and perception. Sixteen cheeses were produced under controlled conditions, followed by a quantitative descriptive analysis post ripening. Aroma composition was analyzed using HS-SPME-GC-MS, and a dynamic sensory evaluation (TCATA) was combined with nosespace analysis using PTR-ToF-MS. Image analysis was also conducted to characterize cheese structure. Cheese fat and whey lactose contents were identified as key factors in the variability of sensory attributes. GC-MS analyses identified 27 compounds correlated with sensory attributes. In terms of aroma compound release, 23 ions were monitored, with fat, salt, and lactose levels significantly affecting the release of most compounds. Therefore, cheese fat, salt, and whey lactose levels, as well as the types of microbial strains, play a role in influencing the composition, structure, release of aroma compounds, and sensory perception.
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Affiliation(s)
- Isabelle Andriot
- Centre des Sciences du Goût et de l’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
- CNRS, INRAE, PROBE Research Infrastructure, ChemoSens Facility, F-21000 Dijon, France
| | - Chantal Septier
- Centre des Sciences du Goût et de l’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
| | - Caroline Peltier
- Centre des Sciences du Goût et de l’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
- CNRS, INRAE, PROBE Research Infrastructure, ChemoSens Facility, F-21000 Dijon, France
| | - Elodie Noirot
- Plateform DimaCell, Agroécologie, INRAE, Institut Agro, Université Bourgogne Franche Comté, F-21000 Dijon, France
| | - Pascal Barbet
- Procédés Alimentaires et Microbiologiques, INRAE, Institut Agro, Université de Bourgogne, F-39800 Poligny, France
| | - Romain Palme
- Procédés Alimentaires et Microbiologiques, INRAE, Institut Agro, Université de Bourgogne, F-39800 Poligny, France
| | - Céline Arnould
- Procédés Alimentaires et Microbiologiques, INRAE, Institut Agro, Université de Bourgogne, F-39800 Poligny, France
| | - Solange Buchin
- Procédés Alimentaires et Microbiologiques, INRAE, Institut Agro, Université de Bourgogne, F-39800 Poligny, France
| | - Christian Salles
- Centre des Sciences du Goût et de l’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
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Zhu Y, Feng X, Wang Z, Zhang Y, Zhang Y, Chen J, Liu Y. Umami Altering Salivary Proteome: A Study across a Sensitivity Spectrum on Subjects. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:13451-13464. [PMID: 38728234 DOI: 10.1021/acs.jafc.4c01326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2024]
Abstract
This study delved into the relationship between umami taste sensitivity (UTS) and variations in the salivary proteome among 12 healthy nonsmokers utilizing 4D data-independent acquisition-based proteomics. By assessing UTS through monosodium l-glutamate (MSG) detection thresholds, we discovered notable differences: individuals with high UTS detected umami at significantly lower MSG concentrations (0.20 ± 0.12 mM) compared to their low UTS counterparts (2.51 ± 1.21 mM). Both groups showed an upregulation of the S100A1 protein under MSG stimulation, indicating a potent biochemical response to umami stimuli. The high UTS group exhibited enhanced metabolic pathways including those for amino acid, lipid, and organic acid biosynthesis, essential for maintaining taste receptor functionality and enhancing signal transduction. This group also demonstrated increased activity in cytochrome P450 enzymes and ribonucleoprotein complexes, suggesting a readiness to manage metabolic challenges and optimize umami perception. In contrast, the low UTS group showed adaptive mechanisms, possibly through modulation of receptor availability and function, with an upregulation of structural and ribosomal proteins that may support taste receptor production and turnover. These findings suggest that varying biological mechanisms underpin differences in umami perception, which could significantly influence dietary preferences and nutritional outcomes, highlighting the intricate interplay of genetic, physiological, and metabolic factors in taste sensitivity.
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Affiliation(s)
- Yiwen Zhu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xiaoxiao Feng
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Ziyu Wang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China
| | - Yuyu Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Jianshe Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Food Oral Processing Laboratory, Hangzhou, Zhejiang 310018, China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
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5
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Pu B, Meng R, Shi Y, Pu D. Decoding the Effect of Running on Flavor Perception Changes during Consumption of Sports Drinks. Foods 2024; 13:1266. [PMID: 38672938 PMCID: PMC11049042 DOI: 10.3390/foods13081266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2024] [Revised: 04/17/2024] [Accepted: 04/18/2024] [Indexed: 04/28/2024] Open
Abstract
An online survey was conducted to show that most respondents preferred sports drinks with sweet and fruity characteristics. Eleven sports drinks with higher consumers' preferences were further selected for aroma and taste evaluation. Temporal dominance of sensations analysis showed that fruity and fresh attributes were dominant, while sour and fruity sweet were dominant tastes during consumption. β-Damascenone, β-ionone, and linalool contributing to floral perception, γ-decalactone, ethyl cinnamate, and isoamyl acetate contributing to fruity perception, and menthol contributing to fresh perception were confirmed by odor activity value analysis. Running affected the nasal air flow and the saliva secretion, resulting in the flavor perception changing from fruity sweet, sweet, and fruity to sour because the recognition threshold decreased for sweet, fruity, floral, and fresh flavors and increased for saltiness, astringency, and sour tastes.
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Affiliation(s)
- Biwen Pu
- Department of Physical Education and Sport Research, Guangdong University of Finance, Guangzhou 510521, China;
- School of Physical Education and Sport Science, South China Normal University, Guangzhou 510006, China
| | - Ruixin Meng
- China Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China; (R.M.); (Y.S.)
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
| | - Yige Shi
- China Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China; (R.M.); (Y.S.)
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
| | - Dandan Pu
- China Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China; (R.M.); (Y.S.)
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
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6
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Koehler M, Benthin J, Karanth S, Wiesenfarth M, Sebald K, Somoza V. Biophysical investigations using atomic force microscopy can elucidate the link between mouthfeel and flavour perception. NATURE FOOD 2024; 5:281-287. [PMID: 38605131 DOI: 10.1038/s43016-024-00958-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Accepted: 03/11/2024] [Indexed: 04/13/2024]
Abstract
Food texture, along with taste and odour, is an important factor in determining food flavour. However, the physiological properties of oral texture perception require greater examination and definition. Here we explore recent trends and perspectives related to mouthfeel and its relevance in food flavour perception, with an emphasis on the biophysical point of view and methods. We propose that atomic force microscopy, combined with other biophysical techniques and more traditional food science approaches, offers a unique opportunity to study the mechanisms of mouthfeel at cellular and molecular levels. With this knowledge, food composition could be modified to develop healthier products by limiting salt, sugar, fat and calories while maintaining sensory qualities and consumer acceptance.
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Affiliation(s)
- Melanie Koehler
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany.
- TUM Junior Fellow at the Chair of Nutritional Systems Biology, Technical University of Munich, Freising, Germany.
| | - Julia Benthin
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
- TUM Graduate School, TUM School of Life Sciences Weihenstephan, Technical University of Munich, Freising, Germany
| | - Sanjai Karanth
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
| | - Marina Wiesenfarth
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
- TUM Graduate School, TUM School of Life Sciences Weihenstephan, Technical University of Munich, Freising, Germany
| | - Karin Sebald
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
| | - Veronika Somoza
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
- Chair of Nutritional Systems Biology, TUM School of Life Sciences, Technical University of Munich, Freising, Germany
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria
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Pu D, Meng R, Qiao K, Cao B, Shi Y, Wang Y, Zhang Y. Electronic tongue, proton-transfer-reaction mass spectrometry, spectral analysis, and molecular docking characterization for determining the effect of α-amylase on flavor perception. Food Res Int 2024; 181:114078. [PMID: 38448095 DOI: 10.1016/j.foodres.2024.114078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2023] [Revised: 01/24/2024] [Accepted: 01/29/2024] [Indexed: 03/08/2024]
Abstract
The effects of α-amylase on of flavor perception were investigated via spectrum analysis, electronic tongue, on-line mass spectrometry, and molecular docking. Aroma release results showed that α-amylase exhibited variable release patterns of different aroma compounds. Electronic tongue analysis showed that the perception of bitterness, sweetness, sour, and saltiness was subtly increased and that of umami was significantly increased (p < 0.01) along with the increasing enzyme activity of α-amylase. Ultraviolet absorption and fluorescence spectroscopy analyses showed that static quenching occurred between α-amylase and eight flavor compounds and their interaction effects were spontaneous. One binding pocket was confirmed between the α-amylase and flavor compounds, and molecular docking simulation results showed that the hydrogen, electrostatic, and hydrophobic bonds were the main force interactions. The TYP82, TRP83, LEU173, HIS80, HIS122, ASP297, ASP206, and ARG344 were the key α-amylase amino acid residues that interacted with the eight flavor compounds.
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Affiliation(s)
- Dandan Pu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048, China; Laboratory of Zhongyuan, Beijing Technology and Business University, 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China
| | - Ruixin Meng
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048, China; Laboratory of Zhongyuan, Beijing Technology and Business University, 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China
| | - Kaina Qiao
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048, China; Laboratory of Zhongyuan, Beijing Technology and Business University, 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China
| | - Boya Cao
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048, China; Laboratory of Zhongyuan, Beijing Technology and Business University, 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China
| | - Yige Shi
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048, China; Laboratory of Zhongyuan, Beijing Technology and Business University, 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China
| | - Yanbo Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048, China; Laboratory of Zhongyuan, Beijing Technology and Business University, 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China
| | - Yuyu Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048, China; Laboratory of Zhongyuan, Beijing Technology and Business University, 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China.
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8
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Gao F, Yang X, Song W. Bioinspired Supramolecular Hydrogel from Design to Applications. SMALL METHODS 2024; 8:e2300753. [PMID: 37599261 DOI: 10.1002/smtd.202300753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Indexed: 08/22/2023]
Abstract
Nature offers a wealth of opportunities to solve scientific and technological issues based on its unique structures and function. The dynamic non-covalent interaction is considered to be the main base of living functions of creatures including humans, animals, and plants. Supramolecular hydrogels formed by non-covalent bonding interactions has become a unique platform for constructing promising materials for medicine, energy, electronic, and biological substitute. In this review, the self-assemble principle of supramolecular hydrogels is summarized. Next, the stimulation of external environment that triggers the assembly or disassembly of supramolecular hydrogels are recapitulated, including temperature, mechanics, light, pH, ions, etc. The main applications of bioinspired supramolecular hydrogels in terms of bionic objects including humans, animals, and plants are also described. Although so many efforts are done for revealing the synergized mechanism of the function and non-covalent interactions on the supramolecular hydrogel, the complexity and variability between stimulus and non-covalent bonding in the supramolecular system still require impeccable theories. As an outlook, the bioinspired supramolecular hydrogel is just beginning to exhibit its great potential in human life, offering significant opportunities in drug delivery and screening, implantable devices and substitutions, tissue engineering, micro-fluidic devices, and biosensors.
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Affiliation(s)
- Feng Gao
- State Key Laboratory of Supramolecular Structure and Materials, College of Chemistry, Jilin University, Changchun, 130012, P. R. China
| | - Xuhao Yang
- State Key Laboratory of Supramolecular Structure and Materials, College of Chemistry, Jilin University, Changchun, 130012, P. R. China
| | - Wenlong Song
- State Key Laboratory of Supramolecular Structure and Materials, College of Chemistry, Jilin University, Changchun, 130012, P. R. China
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9
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Poirier N, Ménétrier F, Moreno J, Boichot V, Heydel JM, Didierjean C, Canivenc-Lavier MC, Canon F, Neiers F, Schwartz M. Rattus norvegicus Glutathione Transferase Omega 1 Localization in Oral Tissues and Interactions with Food Phytochemicals. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:5887-5897. [PMID: 38441878 DOI: 10.1021/acs.jafc.4c00483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/21/2024]
Abstract
Glutathione transferases are xenobiotic-metabolizing enzymes with both glutathione-conjugation and ligandin roles. GSTs are present in chemosensory tissues and fluids of the nasal/oral cavities where they protect tissues from exogenous compounds, including food molecules. In the present study, we explored the presence of the omega-class glutathione transferase (GSTO1) in the rat oral cavity. Using immunohistochemistry, GSTO1 expression was found in taste bud cells of the tongue epithelium and buccal cells of the oral epithelium. Buccal and lingual extracts exhibited thiol-transferase activity (4.9 ± 0.1 and 1.8 ± 0.1 μM/s/mg, respectively). A slight reduction from 4.9 ± 0.1 to 4.2 ± 0.1 μM/s/mg (p < 0.05; Student's t test) was observed in the buccal extract with 100 μM GSTO1-IN-1, a specific inhibitor of GSTO1. RnGSTO1 exhibited the usual activities of omega GSTs, i.e., thiol-transferase (catalytic efficiency of 8.9 × 104 M-1·s-1), and phenacyl-glutathione reductase (catalytic efficiency of 8.9 × 105 M-1·s-1) activities, similar to human GSTO1. RnGSTO1 interacts with food phytochemicals, including bitter compounds such as luteolin (Ki = 3.3 ± 1.9 μM). Crystal structure analysis suggests that luteolin most probably binds to RnGSTO1 ligandin site. Our results suggest that GSTO1 could interact with food phytochemicals in the oral cavity.
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Affiliation(s)
- Nicolas Poirier
- CSGA, INRAE, CNRS, University of Burgundy, Institut Agro, Dijon 21065, France
| | - Franck Ménétrier
- CSGA, INRAE, CNRS, University of Burgundy, Institut Agro, Dijon 21065, France
| | - Jade Moreno
- CSGA, INRAE, CNRS, University of Burgundy, Institut Agro, Dijon 21065, France
| | - Valentin Boichot
- CSGA, INRAE, CNRS, University of Burgundy, Institut Agro, Dijon 21065, France
| | - Jean-Marie Heydel
- CSGA, INRAE, CNRS, University of Burgundy, Institut Agro, Dijon 21065, France
| | | | | | - Francis Canon
- CSGA, INRAE, CNRS, University of Burgundy, Institut Agro, Dijon 21065, France
| | - Fabrice Neiers
- CSGA, INRAE, CNRS, University of Burgundy, Institut Agro, Dijon 21065, France
| | - Mathieu Schwartz
- CSGA, INRAE, CNRS, University of Burgundy, Institut Agro, Dijon 21065, France
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10
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Chen YP, Wang M, Fang X, Liya A, Zhang H, Blank I, Zhu H, Liu Y. Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:613-624. [PMID: 38156454 DOI: 10.1021/acs.jafc.3c05848] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2023]
Abstract
Jinhua dry-cured ham (JDH) is a traditional fermented Chinese meat product. We studied the dynamic sensory and emotional profiles of JDHs obtained by five preparation methods and the corresponding release of sodium ions (Na+), potassium ions (K+), and volatile organic compounds (VOCs) during oral processing. The VOCs with salty taste enhancement abilities were screened based on the correlations of VOCs with salty flavor and concentration of Na and K ions with salty flavor. A trained sensory panel evaluated the saltiness enhancements of selected VOCs by using static and dynamic sensory methods. The results revealed that Na+, K+, and selected VOCs were mainly released during 0-10 s of the chewing process. The release of Na+ and K+ in JDH residue samples exhibited consistently decreasing trends, while in saliva, their concentrations increased. The VOCs showing a high correlation with Na+ and K+ and salty flavor have saltiness enhancement abilities in both NaCl solutions and NaCl + MSG mixtures. Odor-induced saltiness was pronounced at low salt concentrations (0.2% NaCl). The investigation demonstrated 16 VOCs exhibiting saltiness enhancement abilities, including 4 pyrazines, 5 acids, 4 sulfur-containing compounds, and 3 other compounds. The sensory evaluation suggested pyrazines and sulfur-containing compounds as good saltiness enhancers. 2-Furfuryl mercaptan significantly enhanced the salty sensation in the NaCl + MSG solutions when compared with MSG alone (p < 0.05). This research provides evidence that certain odorants identified in JDHs exhibit salty-enhancing properties, indicating their potential for salt reduction at the industrial level.
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Affiliation(s)
- Yan Ping Chen
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Mengni Wang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xiaolei Fang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
| | - A Liya
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Haihua Zhang
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
| | - Imre Blank
- Zhejiang Yiming Food Co., Ltd., Jiuting Center, Huting North Street No. 199, Shanghai 201600, China
| | - Hanyue Zhu
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, Guangdong, China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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11
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Lyu J, Wang S, Ma Y, Xu Y, Tang K. Study on the interaction of tannins and salivary proteins affecting wine aroma volatility: Static HS-SPME and molecular dynamics simulation approaches. Food Res Int 2024; 175:113809. [PMID: 38129011 DOI: 10.1016/j.foodres.2023.113809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2023] [Revised: 11/22/2023] [Accepted: 12/02/2023] [Indexed: 12/23/2023]
Abstract
The interaction between tannins and salivary proteins might affect intraoral aroma release during wine consumption. In this study, the influence and underlying mechanism of interactions between EGCG and IB5 (salivary proline-rich protein) on wine aroma compounds was analysed by static HS-SPME in vitro and molecular dynamics (MD) simulation. The interaction between IB5 and EGCG could significantly reduce the volatility of most aroma compounds in the model wine by 20 %-70 % (p < 0.05). MD simulations indicated that the energy received by aroma compounds in the mixed system was more pronounced. In addition, the decline rate of rational correlation functions (RCF) of aroma compounds in the mixed system was obviously slower. The analysis of the independent gradient model (IGM) indicated that aroma compounds combined with aggregates of IB5 and EGCG through hydrogen bonds and van der Waals forces. The effect of the interaction between EGCG and IB5 on aroma compounds was confirmed by the volatility and molecular computational simulation. Overall, the results enhance the understanding of the mechanisms affecting retronasal aroma release during wine consumption.
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Affiliation(s)
- Jiaheng Lyu
- School of Food and Bioengineering, Yantai Institute of Technology, 100 Port City East Steet Ave, Yantai, Shandong, PR China; Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China
| | - Shang Wang
- School of Biological Engineering, Dalian Polytechnic University, Dalian 116034 Dalian, Liaoning, PR China
| | - Yue Ma
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China
| | - Ke Tang
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China.
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12
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Kim MS, Simons CT. The role of TRPA1 and TRPV1 in the perception of astringency. Chem Senses 2024; 49:bjae031. [PMID: 39223911 DOI: 10.1093/chemse/bjae031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2024] [Indexed: 09/04/2024] Open
Abstract
Astringency, commonly described as a drying, roughening, and/or puckering sensation associated with polyphenol-rich foods affects their palatability. While the compounds eliciting astringency are known, its mechanism of action is debated. This study investigated the role of transient receptor potential (TRP) channels A1 and V1 in astringency perception. If TRP A1 or V1 have a functional role in astringency perception, then desensitizing these receptors should decrease perceived astringency. Thirty-seven panelists underwent unilateral lingual desensitization of TRP A1 and V1 channels using mustard oil and capsaicin, respectively. Panelists then evaluated four astringent stimuli: epicatechin (EC), epigallocatechin gallate (EGCG), tannic acid (TA), and potassium alum (Alum), via 2-AFC and intensity ratings. When TRPA1 receptors were desensitized on one half of the tongue via mustard oil, no significant differences were observed between the treated and untreated sides for both 2-AFC and intensity ratings. Similarly, when TRPV1 receptors were desensitized on one half of the tongue via capsaicin, no significant differences were observed between the treated and untreated sides for both 2-AFC and intensity ratings. These findings challenge the notion that TRP channels play a pivotal role in astringency perception.
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Affiliation(s)
- Min Sung Kim
- Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, OH 43210, United States
| | - Christopher T Simons
- Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, OH 43210, United States
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13
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Narukawa M, Matsuda R, Watari I, Ono T, Misaka T. Effect of salivary gland removal on taste preference in mice. Pflugers Arch 2024; 476:111-121. [PMID: 37922096 DOI: 10.1007/s00424-023-02873-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 10/25/2023] [Accepted: 10/26/2023] [Indexed: 11/05/2023]
Abstract
To evaluate the effect of decreased salivary secretion on taste preference, we investigated taste preference for five basic tastes by a 48 h two-bottle preference test using a mouse model (desalivated mice) that underwent surgical removal of three major salivary glands: the parotid, submandibular, and sublingual glands. In the desalivated mice, the avoidance behaviors for bitter and salty tastes and the attractive behaviors for sweet and umami tastes were significantly decreased. We confirmed that saliva is necessary to maintain normal taste preference. To estimate the cause of the preference changes, we investigated the effects of salivary gland removal on the expression of taste-related molecules in the taste buds. No apparent changes were observed in the expression levels or patterns of taste-related molecules after salivary gland removal. When the protein concentration and composition in the saliva were compared between the control and desalivated mice, the protein concentration decreased and its composition changed after major salivary gland removal. These results suggest that changes in protein concentration and composition in the saliva may be one of the factors responsible for the changes in taste preferences observed in the desalivated mice.
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Affiliation(s)
- Masataka Narukawa
- Department of Food and Nutrition, Kyoto Women's University, 35 Imakumano, Higashiyama-Ku, Kyoto City, Kyoto, 605-8501, Japan.
| | - Rina Matsuda
- Department of Food and Nutrition, Kyoto Women's University, 35 Imakumano, Higashiyama-Ku, Kyoto City, Kyoto, 605-8501, Japan
| | - Ippei Watari
- Department of Orthodontic Science, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University (TMDU), 1-5-45 Yushima, Bunkyo City, Tokyo, 113-8510, Japan
| | - Takashi Ono
- Department of Orthodontic Science, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University (TMDU), 1-5-45 Yushima, Bunkyo City, Tokyo, 113-8510, Japan
| | - Takumi Misaka
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo City, Tokyo, 113-8657, Japan
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14
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Agorastos G, van Uitert E, van Halsema E, Scholten E, Bast A, Klosse P. The effect of cations and epigallocatechin gallate on in vitro salivary lubrication. Food Chem 2024; 430:136968. [PMID: 37527573 DOI: 10.1016/j.foodchem.2023.136968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Revised: 06/28/2023] [Accepted: 07/20/2023] [Indexed: 08/03/2023]
Abstract
Ionic valency influences oral processing by changing salivary behavior and merits more attention since little is known. In this study, the influence of three ionic valences (monovalent, divalent and trivalent), ionic strength and epigallocatechin gallate (EGCG) on lubricating properties of saliva were investigated. Tribological measurements were used to characterize the lubrication response of KCl, MgCl2, FeCl3, and AlCl3 in combination with EGCG to the ex vivo salivary pellicle. KCl at 150 mM ionic strength provided extra lubrication via hydration lubrication. Contrarily, trivalent salts aggregated together with the salivary mucins via ionic cross-link interactions, which led to a decrease in salivary lubrication. FeCl3 and AlCl3 affected the salivary lubrication differently, which was attributed to changes in the pH. Finally, in presence of EGCG, FeCl3 interacted with EGCG via chelating interactions, preventing salivary protein aggregation. This resulted in less desorption of the salivary film, retaining the lubrication ability of salivary proteins.
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Affiliation(s)
- Georgios Agorastos
- Faculty of Science and Engineering, Campus Venlo, Maastricht University, Nassaustraat 36, 5911 BV Venlo, the Netherlands; T.A.S.T.E. Foundation, 6611 KS, Garstkampsestraat 11, Overasselt, the Netherlands; Physics and Physical Chemistry of Food, Wageningen University, Bornse Weilanden 9, 6708 PG Wageningen, the Netherlands.
| | - Eva van Uitert
- Physics and Physical Chemistry of Food, Wageningen University, Bornse Weilanden 9, 6708 PG Wageningen, the Netherlands
| | - Emo van Halsema
- T.A.S.T.E. Foundation, 6611 KS, Garstkampsestraat 11, Overasselt, the Netherlands
| | - Elke Scholten
- Physics and Physical Chemistry of Food, Wageningen University, Bornse Weilanden 9, 6708 PG Wageningen, the Netherlands
| | - Aalt Bast
- Faculty of Science and Engineering, Campus Venlo, Maastricht University, Nassaustraat 36, 5911 BV Venlo, the Netherlands
| | - Peter Klosse
- T.A.S.T.E. Foundation, 6611 KS, Garstkampsestraat 11, Overasselt, the Netherlands
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15
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Marques C, Dinis LT, Santos MJ, Mota J, Vilela A. Beyond the Bottle: Exploring Health-Promoting Compounds in Wine and Wine-Related Products-Extraction, Detection, Quantification, Aroma Properties, and Terroir Effects. Foods 2023; 12:4277. [PMID: 38231704 DOI: 10.3390/foods12234277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 11/22/2023] [Accepted: 11/24/2023] [Indexed: 01/19/2024] Open
Abstract
Health-promoting compounds in wine and wine-related products are important due to their potential benefits to human health. Through an extensive literature review, this study explores the presence of these compounds in wine and wine-related products, examining their relationship with terroir and their impact on the aromatic and flavor properties that are perceived orally: sunlight exposure, rainfall patterns, and soil composition impact grapevines' synthesis and accumulation of health-promoting compounds. Enzymes, pH, and the oral microbiome are crucial in sensory evaluation and perception of health promotion. Moreover, their analysis of health-promoting compounds in wine and wine-related products relies on considerations such as the specific target compound, selectivity, sensitivity, and the complexity of the matrix.
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Affiliation(s)
- Catarina Marques
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
| | - Lia-Tânia Dinis
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
| | - Maria João Santos
- University of Trás-os-Montes and Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
| | - João Mota
- University of Trás-os-Montes and Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
| | - Alice Vilela
- Chemistry Research Centre (CQ-VR), Department of Agronomy, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes e Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
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16
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Wang N, Han G, Zhao Y, Bai F, Wang J, Xu H, Gao R, Jiang X, Xu X, Liu K. Identification and Verification of Novel Umami Peptides Isolated from Hybrid Sturgeon Meat ( Acipenser baerii × Acipenser schrenckii). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37916660 DOI: 10.1021/acs.jafc.3c05395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2023]
Abstract
To explore the umami mechanism in sturgeon meat, five peptides (ERRY, VRGPR, LKYPLE, VKKVFK, and YVVFKD) were isolated and identified by ultrafiltration, gel filtration chromatography, and UPLC-QTOF-MS/MS. The omission test confirmed that the five umami peptides contributed to the umami taste of sturgeon meat. Also, the peptides had the double effective role of enhancing both umami and saltiness. The threshold of ERRY was only 0.031, which exceeded most umami peptides in the last 3 years. Molecular docking results showed that five peptides could easily bind to Gly167, Ser170, and Try218 residues in T1R3 through hydrogen bonds and electrostatic interactions. Furthermore, molecular dynamics simulations indicated that hydrogen bonds and hydrophobic interactions were the main intermolecular interaction forces. This study could contribute to revealing the umami taste mechanism of sturgeon meat and provide new insights for effective screening of short umami peptides.
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Affiliation(s)
- Ningchen Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Guixin Han
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
- Sanya Oceanographic Institution of Ocean University of China, Sanya 572024, China
| | - Fan Bai
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China
| | - Jinlin Wang
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China
| | - He Xu
- Lianyungang Baohong Marine Technology Co., Ltd., Lianyungang 222000, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiaoming Jiang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Kang Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
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17
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Menghi L, Cliceri D, Fava F, Pindo M, Gaudioso G, Giacalone D, Gasperi F. Salivary microbial profiles associate with responsiveness to warning oral sensations and dietary intakes. Food Res Int 2023; 171:113072. [PMID: 37330830 DOI: 10.1016/j.foodres.2023.113072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 05/28/2023] [Accepted: 05/29/2023] [Indexed: 06/19/2023]
Abstract
Oral microbiota-host interactions are gaining recognition as potential factors contributing to interindividual variations in taste perception. However, whether such possible links imply specific bacterial co-occurrence networks remains unknown. To address this issue, we used 16 s rRNA gene sequencing to profile the salivary microbiota of 100 healthy individuals (52 % women; 18-30 y/o), who provided hedonic and psychophysical responses to 5 liquid and 5 solid commercially-available foods, each chosen to elicit a target sensation (sweet, sour, bitter, salty, pungent). The same cohort also completed several psychometric measures and a 4-day food diary. Unsupervised data-driven clustering of genus-level Aitchison distances supported the existence of two salivary microbial profiles (CL-1, CL-2). While CL-1 (n = 57; 49.1 % women) exhibited higher α-diversity metrics and was enriched in microbial genera assigned to the class Clostridia (e.g., Lachnospiraceae_[G-3]), CL-2 (n = 43; 55.8 % women) harbored greater amounts of taxa with potential cariogenic effects (e.g., genus Lactobacillus) and significantly lower abundances of inferred MetaCyc pathways related to the metabolic fate of acetate. Intriguingly, CL-2 showed enhanced responsiveness to warning oral sensations (bitter, sour, astringent) and a higher propensity to crave sweet foods or engage in prosocial behaviors. Further, the same cluster reported habitually consuming more simple carbohydrates and fewer beneficial nutrients (vegetable proteins, monounsaturated fatty acids). In summary, while the mediating role of participants' baseline diet on findings can not be definitively excluded, this work provides evidence suggesting that microbe-microbe and microbe-taste interactions may exert an influence on dietary habits and motivates further research to uncover a potential "core" taste-related salivary microbiota.
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Affiliation(s)
- Leonardo Menghi
- Center Agriculture Food Environment, University of Trento, Via Mach 1, San Michele all'Adige, 38098, Italy; Department of Technology and Innovation, University of Southern Denmark, Campusvej 55, Odense 5230, Denmark; Research and Innovation Centre, Fondazione Edmund Mach, Via Mach 1, San Michele all'Adige, 38098, Italy
| | - Danny Cliceri
- Center Agriculture Food Environment, University of Trento, Via Mach 1, San Michele all'Adige, 38098, Italy
| | - Francesca Fava
- Research and Innovation Centre, Fondazione Edmund Mach, Via Mach 1, San Michele all'Adige, 38098, Italy
| | - Massimo Pindo
- Research and Innovation Centre, Fondazione Edmund Mach, Via Mach 1, San Michele all'Adige, 38098, Italy
| | - Giulia Gaudioso
- Research and Innovation Centre, Fondazione Edmund Mach, Via Mach 1, San Michele all'Adige, 38098, Italy
| | - Davide Giacalone
- Department of Technology and Innovation, University of Southern Denmark, Campusvej 55, Odense 5230, Denmark.
| | - Flavia Gasperi
- Center Agriculture Food Environment, University of Trento, Via Mach 1, San Michele all'Adige, 38098, Italy; Research and Innovation Centre, Fondazione Edmund Mach, Via Mach 1, San Michele all'Adige, 38098, Italy.
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18
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Wang X, Yue L, Zhang F, Tang Z, Chen Z, Li Z. A novel strategy for quantification of α2,3- and α2,6-linked sialic acids in sialylated glycoproteins. Carbohydr Res 2023; 531:108892. [PMID: 37429229 DOI: 10.1016/j.carres.2023.108892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2023] [Revised: 06/24/2023] [Accepted: 06/28/2023] [Indexed: 07/12/2023]
Abstract
Sialic acid, a monosaccharide containing nine carbon atoms, is widely distributed in eukaryotic cells. The bound sialic acids are mainly present at the glycan ends of glycoconjugates via α2-3 or α2-6 glycosidic bonds, and alterations in their expression levels and linkage types are associated with the progress of many diseases and tumors. The present study provides a new strategy for quantification of α2,3- and α2,6-linked sialic acids in sialylated glycoproteins. In fact, quantification of α2,3-linked sialic acids were based on the difference of the bound sialic acids in the sample before and after treatment with α2-3 neuraminidase, whereas the α2,6-linked sialic acids were equal to the bound sialic acids in the α2-3 neuraminidase-treated sample. Subsequently, α2,3/6-linked sialic acids in salivary glycoproteins from healthy volunteers and diabetic patients were quantified in accordance with this method. This work provides an accurate method for the quantification of α2,3- and α2,6-linked sialic acids in the sialoglycoproteins, which is more instructive for understanding the biological roles of α2,3/6-linked sialic acid in sialoglycoproteins.
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Affiliation(s)
- Xilong Wang
- College of Life Sciences and Technology, Longdong University, Qingyang, Gansu, China; Gansu Key Laboratory of Protection and Utilization for Biological Resources and Ecological Restoration, Qingyang, Gansu, China.
| | - Lixin Yue
- Department of Dermatology, Xijing Hospital, Fourth Military Medical University, Xi'an, Shaanxi, China
| | - Fan Zhang
- Laboratory for Functional Glycomics, College of Life Sciences, Northwest University, Xi'an, Shaanxi, China
| | - Zhen Tang
- Laboratory for Functional Glycomics, College of Life Sciences, Northwest University, Xi'an, Shaanxi, China
| | - Zhuo Chen
- Laboratory for Functional Glycomics, College of Life Sciences, Northwest University, Xi'an, Shaanxi, China
| | - Zheng Li
- Laboratory for Functional Glycomics, College of Life Sciences, Northwest University, Xi'an, Shaanxi, China
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19
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Huang X, Zhao H, Guo R, Du F, Dong X, Qin L. The Interaction Relationship of Aroma Components Releasing with Saliva and Chewing Degree during Grilled Eels Consumption. Foods 2023; 12:foods12112127. [PMID: 37297372 DOI: 10.3390/foods12112127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 05/19/2023] [Accepted: 05/23/2023] [Indexed: 06/12/2023] Open
Abstract
The interaction perception between aroma and oral chewing during food consumption has always been a hot topic in exploring consumers' preferences and purchase desires. A chewing simulation system was set to find out the effect of key saliva components and chewing time on odorants released with grilled eel meat. Odor release did not always enhance with the degree of chewing, or the amount of saliva released. The breaking up of the tissue structure of the fish meat by the teeth encourages the release of odorants and the participation of saliva partially blocks this process. The release of pyrazine, alcohol, and acid compounds in grilled eel meat peaked within 20-60 s after chewing. Sufficient exposure of saliva to grilled eel meat will inhibit aromatic, ketone, ester, hydrocarbon, and sulfur compounds release. 3-methyl-2-butanol contributed to the subtle aroma differences that arise before and after eating grilled eel meat. Naphthalene, 2-acetylthiazole, 2-decenal, 2-undecanone, 5-ethyldihydro-2(3H)-furanone were the main odorants released in large quantities in the early stages of eating grilled eel and affected the top note. Consequently, the results provided the odorants information in aroma perception during grilled eel consumption and benefited the objective evaluation of grilled eel product optimization.
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Affiliation(s)
- Xuhui Huang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Huilin Zhao
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Renrong Guo
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Fei Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xiuping Dong
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Qin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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20
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Zhang M, Li M, Bai F, Yao W, You L, Liu D. Effect of Fat to Lean Meat Ratios on the Formation of Volatile Compounds in Mutton Shashliks. Foods 2023; 12:foods12101929. [PMID: 37238747 DOI: 10.3390/foods12101929] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 04/28/2023] [Accepted: 05/04/2023] [Indexed: 05/28/2023] Open
Abstract
This study aimed to investigate the release of volatile compounds in mutton shashliks (named as FxLy, x-fat cubes: 0-4; y-lean cubes: 4-0) with different fat-lean ratios before and during consumption, respectively. In total, 67 volatile compounds were identified in shashliks using gas chromatography/mass spectrometry. Aldehyde, alcohol, and ketone were the major volatile substances, accounting for more than 75% of the total volatile compounds. There were significant differences in the volatile compounds of mutton shashliks with different fat-lean ratios. With the increase of the fat content, the types and content of volatile substances released also increase. However, when the percentage of fat exceeded 50%, the number of furans and pyrazine, which were characteristic of the volatile compounds of roasted meat, was decreased. The release of volatiles during the consumption of mutton shashliks was measured using the exhaled breath test and the results showed that adding an appropriate amount of fat (<50%) helps to enrich the volatile compound components in the mouth. However, shashliks with higher fat-lean ratios (>2:2) shorten the mastication duration and weaken the breakdown of bolus particles in the consumption process, which is not conducive to the release potential of volatile substances. Therefore, setting the fat to lean ratio to 2:2 is the best choice for making mutton shashliks, as it (F2L2) can provide rich flavor substances for mutton shashliks before and during consumption.
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Affiliation(s)
- Mingcheng Zhang
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Mingyang Li
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Fangfang Bai
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Wensheng Yao
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Litang You
- Anshan Jiuguhe Food Co., Ltd., Anshan 114100, China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China
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21
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Xu ZY, Wang XH, Luo HQ, Li NB. Cascade reaction-based highly sensitive fluorescent sensing systems applicable for dual-pattern fluorescence visualizing of thiophenol flavors in meat products and condiments. Food Chem 2023; 407:135120. [PMID: 36495742 DOI: 10.1016/j.foodchem.2022.135120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 10/29/2022] [Accepted: 11/27/2022] [Indexed: 12/12/2022]
Abstract
Thiophenols (ArSHs) are widely used as popular flavoring ingredients for making daily dishes. Dissecting the ArSHs contents in common foodstuffs is meaningful in the field of food safety science. Herein, a novel small-molecule sensor 2-(1H-benzo[d]imidazol-2-yl)-3-(2-(2,4-dinitrophenoxy)-4-morpholinophenyl)acrylonitrile (NOSA) has been tailored. The NOSA is able to respond to ArSHs, spontaneously yielding highly green-emissive fluorescent iminocoumarin (I500). This cascade reaction-based strategy is sensitive (limit-of-detection = 2.8 nM), rapid (within 5 min), and selective toward ArSH flavors. Probe NOSA has been applied to the determination of ArSHs in real-life meat products and condiments. Moreover, a far-red fluorescent compound, 2-(7-(diethylamino)-4-(4-(methylthio)styryl)-2H-chromen-2-ylidene)malononitrile (CMMT), has been first combined with NOSA to construct a composite probe NOSA@CMMT for the ratiometric detection of ArSHs (I500/I630). System NOSA@CMMT exhibits a conspicuous fluorescence change from deep-red to light-green. Benefitted from the gorgeous chromatic fluctuation, a smartphone-integrated analysis platform is established for the real-time evaluation of ArSHs level.
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Affiliation(s)
- Zi Yi Xu
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, PR China
| | - Xiao Hu Wang
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, PR China
| | - Hong Qun Luo
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, PR China.
| | - Nian Bing Li
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, School of Chemistry and Chemical Engineering, Southwest University, Chongqing 400715, PR China.
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22
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Huang X, Hu J, Chen G, Liang Y, Koh JYC, Liu D, Chen X, Zhou P. Conformational entropy of hyaluronic acid contributes to taste enhancement. Int J Biol Macromol 2023; 241:124513. [PMID: 37086774 DOI: 10.1016/j.ijbiomac.2023.124513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 04/02/2023] [Accepted: 04/15/2023] [Indexed: 04/24/2023]
Abstract
Natural taste/flavor enhancers are essential ingredients that could potentially address condiments overconsumption. For the first time, we report that hyaluronic acid (HA) could modulate taste perception, governed by the dynamic interactions among taste compounds, mucin, and HA. Various conformations of HA impact taste perception. The high molecular weight (Mw) of 1090 kDa HA inhibits the sense of taste due to its increased viscosity, which hinders the penetration of Na+ into the mucin layer. HA with low and medium Mw (100 kDa, 400 kDa) could enhance taste perception. Isothermal titration calorimetry analysis confirms the stronger binding between mucin and HA. The intensity of their interaction increases as the Mw of HA increases from 8 kDa to 400 kDa. Quartz crystal microbalance with dissipation characterization further indicates that the rigid conformation of 100 kDa HA facilitates the binding of Na+ with taste receptors, thereby enhancing taste perception. The flexible conformation of 400 kDa HA may conceal the taste receptor cells, reducing taste enhancement. Our work advances the understanding of conformational entropy of natural mucoadhesion and mucopenetration polymers, which lays the foundation for their potential use as taste enhancers.
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Affiliation(s)
- Xueyao Huang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Jinhua Hu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
| | - Guangxue Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yongxue Liang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Jie Yan Cheryl Koh
- School of Materials Science and Engineering, Nanyang Technological University, Singapore
| | - Dingrong Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Xing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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23
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Martin LE, Gutierrez VA, Torregrossa AM. The role of saliva in taste and food intake. Physiol Behav 2023; 262:114109. [PMID: 36740133 PMCID: PMC10246345 DOI: 10.1016/j.physbeh.2023.114109] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 01/28/2023] [Accepted: 02/01/2023] [Indexed: 02/05/2023]
Abstract
Saliva is well-described in oral food processing, but its role in taste responsiveness remains understudied. Taste stimuli must dissolve in saliva to reach their receptor targets. This allows the constituents of saliva the opportunity to interact with taste stimuli and their receptors at the most fundamental level. Yet, despite years of correlational data suggesting a role for salivary proteins in food preference, there were few experimental models to test the role of salivary proteins in taste-driven behaviors. Here we review our experimental contributions to the hypothesis that salivary proteins can alter taste function. We have developed a rodent model to test how diet alters salivary protein expression, and how salivary proteins alter diet acceptance and taste. We have found that salivary protein expression is modified by diet, and these diet-induced proteins can, in turn, increase the acceptance of a bitter diet. The change in acceptance is in part mediated by a change in taste signaling. Critically, we have documented increased detection threshold, decreased taste nerve signaling, and decreased oromotor responding to quinine when animals have increases in a subset of salivary proteins compared to control conditions.
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Affiliation(s)
- Laura E Martin
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331, USA
| | | | - Ann-Marie Torregrossa
- Department of Psychology, State University of New York at Buffalo, Buffalo, New York, 14216, USA; University at Buffalo Center for Ingestive Behavior Research, Buffalo, New York, 14216, USA.
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24
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Nuvoli C, Fillion L, Lacoste Gregorutti C, Labbe D. Comparison of sensitivity to taste and astringency stimuli among vegans and omnivores. Physiol Behav 2023; 262:114092. [PMID: 36682431 DOI: 10.1016/j.physbeh.2023.114092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 12/19/2022] [Accepted: 01/16/2023] [Indexed: 01/21/2023]
Abstract
Taste perception plays a crucial role in determining food choices. It has been described in literature a relationship between diet composition and taste perception. Nowadays, with the rising concern in climate change and animal welfare, the number of people following a vegan diet is increasing to become a real trend. Research about differences in taste perception between vegan and omnivore is lacking. The aim of the study was to compare detection threshold for bitter, sour, umami and astringency stimuli (quinine monohydrochloride dihydrate, citric acid anhydrous, monosodium glutamate and tannic acid, respectively) participants following a vegan diet (n=24) and participants following an omnivore diet (n=30). Participants reported their consumption frequency for main food categories. The mean detection thresholds between the two groups narrowly missed significance with p-values of 0.07, 0.08, 0.06, for bitter, umami and astringency perception, respectively. No differences were found for sour taste (p-value=0.33). Further research is required to validate such findings and to understand the origin of the relationship between diet style and taste sensitivity.
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Affiliation(s)
| | | | | | - David Labbe
- Société des Produits Nestlé SA, Switzerland.
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25
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Gonçalves L, Jesus M, Brandão E, Magalhães P, Mateus N, de Freitas V, Soares S. Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception. Molecules 2023; 28:molecules28062522. [PMID: 36985492 PMCID: PMC10053927 DOI: 10.3390/molecules28062522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 02/12/2023] [Accepted: 03/03/2023] [Indexed: 03/12/2023] Open
Abstract
Beer is one of the most consumed beverages worldwide with unique organoleptic properties. Bitterness and astringency are well-known key features and, when perceived with high intensity, could lead to beer rejection. Most studies on beer astringency and bitterness use sensory assays and fail to study the molecular events that occur inside the oral cavity responsible for those perceptions. This work focused on deepening this knowledge based on the interaction of salivary proteins (SP) and beer phenolic compounds (PCs) and their effect toward these two sensory attributes. The astringency and bitterness of four different beers were assessed by a sensory panel and were coupled to the study of the SP changes and PC profile characterization of beers. The human SP content was measured before (basal) and after each beer intake using HPLC analysis. The beers’ PC content and profile were determined using Folin–Ciocalteu and LC-MS spectrometry, respectively. The results revealed a positive correlation between PCs and astringency and bitterness and a negative correlation between SP changes and these taste modalities. Overall, the results revealed that beers with higher PC content (AAL and IPA) are more astringent and bitter than beers with a lower PC content (HL and SBO). The correlation results suggested that an increase in whole SP content, under stimulation, should decrease astringency and bitterness perception. No correlation was found between the changes in specific families of SP and astringency and bitterness perception.
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Affiliation(s)
- Leonor Gonçalves
- Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
| | - Mónica Jesus
- REQUIMTE/LAQV, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
| | - Elsa Brandão
- REQUIMTE/LAQV, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
| | - Paulo Magalhães
- Super Bock Group, S.A., Via Norte, 4465-764 Leça do Balio, Portugal
| | - Nuno Mateus
- REQUIMTE/LAQV, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
| | - Victor de Freitas
- Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
- REQUIMTE/LAQV, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
- Correspondence: (V.d.F.); (S.S.); Tel.: +351-936756874 (S.S.)
| | - Susana Soares
- Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
- REQUIMTE/LAQV, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
- Correspondence: (V.d.F.); (S.S.); Tel.: +351-936756874 (S.S.)
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26
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Santos MJ, Correia E, Vilela A. Exploring the Impact of α-Amylase Enzyme Activity and pH on Flavor Perception of Alcoholic Drinks. Foods 2023; 12:foods12051018. [PMID: 36900535 PMCID: PMC10000705 DOI: 10.3390/foods12051018] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/17/2023] [Accepted: 02/25/2023] [Indexed: 03/08/2023] Open
Abstract
The introduction of a drink in the mouth and the action of saliva and enzymes cause the perception of basic tastes and some aromas perceived in a retro-nasal way. Thus, this study aimed to evaluate the influence of the type of alcoholic beverage (beer, wine, and brandy) on lingual lipase and α-amylase activity and in-mouth pH. It was possible to see that the pH values (drink and saliva) differed significantly from the pH values of the initial drinks. Moreover, the α-amylase activity was significantly higher when the panel members tasted a colorless brandy, namely Grappa. Red wine and wood-aged brandy also induced greater α-amylase activity than white wine and blonde beer. Additionally, tawny port wine induced greater α-amylase activity than red wine. The flavor characteristics of red wines due to skin maceration and the contact of the brandy with the wood can cause a synergistic effect between beverages considered "tastier" and the activity of human α-amylase. We can conclude that saliva-beverage chemical interactions may depend on the saliva composition but also on the chemical composition of the beverage, namely its constitution in acids, alcohol concentration, and tannin content. This work is an important contribution to the e-flavor project, the development of a sensor system capable of mimicking the human perception of flavor. Furthermore, a better understanding of saliva-drink interactions allow us to comprehend which and how salivary parameters can contribute to taste and flavor perception.
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Affiliation(s)
- Maria João Santos
- Department of Agronomy, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal
| | - Elisete Correia
- Center for Computational and Stochastic Mathematics (CEMAT), Department of Mathematics, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal
| | - Alice Vilela
- Chemistry Research Centre (CQ-VR), Department of Agronomy (DAgro), School of Agrarian and Veterinary Sciences (ECAV), University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal
- Correspondence:
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27
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Schwartz M, Boichot V, Fraichard S, Muradova M, Senet P, Nicolai A, Lirussi F, Bas M, Canon F, Heydel JM, Neiers F. Role of Insect and Mammal Glutathione Transferases in Chemoperception. Biomolecules 2023; 13:biom13020322. [PMID: 36830691 PMCID: PMC9953322 DOI: 10.3390/biom13020322] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 02/01/2023] [Accepted: 02/06/2023] [Indexed: 02/11/2023] Open
Abstract
Glutathione transferases (GSTs) are ubiquitous key enzymes with different activities as transferases or isomerases. As key detoxifying enzymes, GSTs are expressed in the chemosensory organs. They fulfill an essential protective role because the chemosensory organs are located in the main entry paths of exogenous compounds within the body. In addition to this protective function, they modulate the perception process by metabolizing exogenous molecules, including tastants and odorants. Chemosensory detection involves the interaction of chemosensory molecules with receptors. GST contributes to signal termination by metabolizing these molecules. By reducing the concentration of chemosensory molecules before receptor binding, GST modulates receptor activation and, therefore, the perception of these molecules. The balance of chemoperception by GSTs has been shown in insects as well as in mammals, although their chemosensory systems are not evolutionarily connected. This review will provide knowledge supporting the involvement of GSTs in chemoperception, describing their localization in these systems as well as their enzymatic capacity toward odorants, sapid molecules, and pheromones in insects and mammals. Their different roles in chemosensory organs will be discussed in light of the evolutionary advantage of the coupling of the detoxification system and chemosensory system through GSTs.
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Affiliation(s)
- Mathieu Schwartz
- Laboratory: Flavour Perception: Molecular Mechanims (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, 21000 Dijon, France
| | - Valentin Boichot
- Laboratory: Flavour Perception: Molecular Mechanims (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, 21000 Dijon, France
| | - Stéphane Fraichard
- Laboratory: Flavour Perception: Molecular Mechanims (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, 21000 Dijon, France
| | - Mariam Muradova
- Laboratory: Flavour Perception: Molecular Mechanims (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, 21000 Dijon, France
| | - Patrick Senet
- Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS, Université de Bourgogne Franche-Comté, 21078 Dijon, France
| | - Adrien Nicolai
- Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS, Université de Bourgogne Franche-Comté, 21078 Dijon, France
| | - Frederic Lirussi
- UMR 1231, Lipides Nutrition Cancer, INSERM, 21000 Dijon, France
- UFR des Sciences de Santé, Université de Bourgogne Franche-Comté, 25000 Besançon, France
- Plateforme PACE, Laboratoire de Pharmacologie-Toxicologie, Centre Hospitalo-Universitaire Besançon, 25000 Besançon, France
| | - Mathilde Bas
- Laboratory: Flavour Perception: Molecular Mechanims (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, 21000 Dijon, France
| | - Francis Canon
- Laboratory: Flavour Perception: Molecular Mechanims (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, 21000 Dijon, France
| | - Jean-Marie Heydel
- Laboratory: Flavour Perception: Molecular Mechanims (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, 21000 Dijon, France
| | - Fabrice Neiers
- Laboratory: Flavour Perception: Molecular Mechanims (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, 21000 Dijon, France
- Correspondence:
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28
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de Jesus M, Guerreiro C, Brandão E, Mateus N, de Freitas V, Soares S. Study of Serial Exposures of an Astringent Green Tea Flavonoid Extract with Oral Cell-Based Models. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2070-2081. [PMID: 36652684 DOI: 10.1021/acs.jafc.2c01918] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
It is well known that repeated exposure to phenolic compounds (PCs) raises astringency perception. However, the link between this increase and the oral cavity's interactions with salivary proteins (SPs) and other oral constituents is unknown. To delve deeper into this connection, a flavonoid-rich green tea extract was tested in a series of exposures to two oral cell-based models using a tongue cell line (HSC3) and a buccal mucosa cell line (TR146). Serial exposures show cumulative PC binding to all oral models at all concentrations of the green tea extract; however, the contribution for the first and second exposures varies. The tongue mucosal pellicle (HSC3-Mu-SP) may contribute more to first-stage astringency (retaining 0.15 ± 0.01 mg mL-1 PCs at the first exposure), whereas the buccal mucosal pellicle (TR146-Mu-SP) retained significantly less (0.08 ± 0.02 mg mL-1). Additionally, increased salivary volume (SV+), which simulates the stimulation of salivary flow brought by a food stimulus, significantly enhances PC binding, particularly for TR146 cells: TR46-Mu-SP_SV+ bound significantly higher total PC concentration (0.17 ± 0.02 mg mL-1) than the model without increased salivary volume TR146-Mu-SP_SV- (0.09 ± 0.03 mg mL-1). This could be associated with a higher contribution of these oral cells for astringency perception during repeated exposures. Furthermore, PCs adsorbed in the first exposure to cell monolayer models (+TR146 and +HSC3) change the profile of PCs bound to these models in the second exposure. Regarding the structure binding activity, PCs with a total higher number of hydroxyl groups were more bound by the models containing SP. Regarding the SP, basic proline-rich proteins (bPRPs) may be involved in the increased perception of astringency upon repeated exposures. The extent of bPRP precipitation by PCs in mucosal pellicle models for both cell lines (HSC3 and TR146) in the second exposure (76 ± 13 and 83 ± 6%, respectively) was significantly higher than in the first one (25 ± 14 and 5 ± 6%, respectively).
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Affiliation(s)
- Mónica de Jesus
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade Do Porto, Rua do Campo Alegre, Porto 689, Portugal
| | - Carlos Guerreiro
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade Do Porto, Rua do Campo Alegre, Porto 689, Portugal
| | - Elsa Brandão
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade Do Porto, Rua do Campo Alegre, Porto 689, Portugal
| | - Nuno Mateus
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade Do Porto, Rua do Campo Alegre, Porto 689, Portugal
| | - Victor de Freitas
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade Do Porto, Rua do Campo Alegre, Porto 689, Portugal
| | - Susana Soares
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade Do Porto, Rua do Campo Alegre, Porto 689, Portugal
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29
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Agorastos G, van Halsema E, Bast A, Klosse P. On the importance of saliva in mouthfeel sensations. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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30
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Assad-Bustillos M, Cázares-Godoy A, Devezeaux de Lavergne M, Schmitt C, Hartmann C, Windhab E. Assessment of the interactions between pea and salivary proteins in aqueous dispersions. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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31
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Chen L, Yan R, Zhao Y, Sun J, Zhang Y, Li H, Zhao D, Wang B, Ye X, Sun B. Characterization of the aroma release from retronasal cavity and flavor perception during baijiu consumption by Vocus-PTR-MS, GC×GC-MS, and TCATA analysis. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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32
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Flavor release from traditional dry-cured pork during oral processing. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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33
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Sweet Chestnut ( Castanea sativa Mill.) Nutritional and Phenolic Composition Interactions with Chestnut Flavor Physiology. Foods 2022; 11:foods11244052. [PMID: 36553794 PMCID: PMC9777662 DOI: 10.3390/foods11244052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/09/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022] Open
Abstract
The European chestnut (Castanea sativa Mill.), is an environmentally and economically important species in Europe, mainly for fruit production. The chestnut fruit is well-known for its nutritional properties, namely its high concentration of carbohydrates (starch) and its low-fat content, as well as being one of the few fruits that do not contain gluten. Due to its chemical and nutritional characteristics beneficial to health, the sweet chestnut is a food recommended at different levels. The biochemistry of the mouth and nose of a human being is very complex. However, understanding the different interactions between the biochemistry of our sensory organs and food helps us to comprehend certain concepts, such as flavor and how it is involved in the sensory evaluation of the chestnuts. For the selection of high-quality products, it is necessary to develop reliable methods both from a qualitative and sensory point of view, and chestnut is a fruit with unique sensory characteristics that can be used in various gastronomic dishes, from main courses to desserts.
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34
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Liu J, Xie J, Lin J, Xie X, Fan S, Han X, Zhang DK, Han L. The Material Basis of Astringency and the Deastringent Effect of Polysaccharides: A Review. Food Chem 2022; 405:134946. [DOI: 10.1016/j.foodchem.2022.134946] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 10/26/2022] [Accepted: 11/10/2022] [Indexed: 11/16/2022]
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35
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Costa JJ, Moreira FT, Soares S, Brandão E, Mateus N, De Freitas V, Sales MGF. Wine astringent compounds monitored by an electrochemical biosensor. Food Chem 2022; 395:133587. [DOI: 10.1016/j.foodchem.2022.133587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 05/30/2022] [Accepted: 06/25/2022] [Indexed: 11/30/2022]
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36
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Yu Y, Nie Y, Chen S, Xu Y. Characterization of the dynamic retronasal aroma perception and oral aroma release of Baijiu by progressive profiling and an intra-oral SPME combined with GC×GC-TOFMS method. Food Chem 2022; 405:134854. [DOI: 10.1016/j.foodchem.2022.134854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 11/01/2022] [Accepted: 11/02/2022] [Indexed: 11/09/2022]
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37
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Ni D, Smyth HE, Cozzolino D, Gidley MJ. Holistic approach to effects of foods, human physiology, and psychology on food intake and appetite (satiation & satiety). Crit Rev Food Sci Nutr 2022; 64:3702-3712. [PMID: 36259784 DOI: 10.1080/10408398.2022.2134840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Appetite (satiation and satiety) is an essential element for the control of eating behavior, and as a consequence human nutrition, body weight, and chronic disease risk. A better understanding of appetite mechanisms is necessary to modulate eating behavior and food intake, and also provide a practical approach for weight management. Although many researchers have investigated the relationships between satiation/satiety and specific factors including human physiology, psychology, and food characteristics, limited information on the interactions between factors or comparisons between the relative importance of factors in contributing to satiation/satiety have been reported. This article reviews progress and gaps in understanding individual attributes contributing to perceived satiation/satiety, the advantages of considering multiple factors together in appetite experiments, as well as the applications of nondestructive sensing in evaluating human factors contributing to relative appetite perception. The approaches proposed position characterization of appetite (satiation and satiety) for personalized and precision nutrition in relation to human status and healthy diets. In particular, it is recommended that future studies of appetite perception recognize the inter-dependence of food type and intake, appetite (satiation and satiety), and individual status.
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Affiliation(s)
- Dongdong Ni
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, Australia
| | - Heather E Smyth
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, Australia
| | - Daniel Cozzolino
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, Australia
| | - Michael J Gidley
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, Australia
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38
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Pu D, Shan Y, Wang J, Sun B, Xu Y, Zhang W, Zhang Y. Recent trends in aroma release and perception during food oral processing: A review. Crit Rev Food Sci Nutr 2022; 64:3441-3457. [PMID: 36218375 DOI: 10.1080/10408398.2022.2132209] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
The dynamic and complex peculiarities of the oral environment present several challenges for controlling the aroma release during food consumption. They also pose higher requirements for designing food with better sensory quality. This requires a comprehensive understanding of the basic rules of aroma transmission and aroma perception during food oral processing and its behind mechanism. This review summarized the latest developments in aroma release from food to retronasal cavity, aroma release and delivery influencing factors, aroma perception mechanisms. The individual variance is the most important factor affecting aroma release and perception. Therefore, the intelligent chewing simulator is the key to establish a standard analytical method. The key odorants perceived from the retronasal cavity should be given more attention during food oral processing. Identification of the olfactory receptor activated by specific odorants and its binding mechanisms are still the bottleneck. Electrophysiology and image technology are the new noninvasive technologies in elucidating the brain signals among multisensory, which can fill the gap between aroma perception and other senses. Moreover, it is necessary to develop a new approach to integrate the relationship among aroma binding parameters, aroma concentration, aroma attributes and cross-modal reactions to make the aroma prediction model more accurate.
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Affiliation(s)
- Dandan Pu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
| | - Yimeng Shan
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
| | - Juan Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
| | - Baoguo Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
| | - Youqiang Xu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
| | - Wangang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
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39
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Li Y, Gao Z, Guo J, Wang J, Yang X. Modulating aroma release of flavour oil emulsion based on mucoadhesive property of tannic acid. Food Chem 2022; 388:132970. [PMID: 35483281 DOI: 10.1016/j.foodchem.2022.132970] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2021] [Revised: 04/07/2022] [Accepted: 04/10/2022] [Indexed: 11/04/2022]
Abstract
Flavour is a crucial sensory element that determines the consumers' preference for food and beverages. In this study, we determined the effects of complex gum arabic (GA) and tannic acid (TA) on the aroma release of flavour oil emulsions in vitro by simulating oral processing conditions. GA and TA were used to stabilize flavour oil emulsions. Visualization of in vitro retention using ex vivo porcine tongue, detection of aroma release in the model mouth, and sensory evaluation of flavour emulsions were performed to determine the effect of TA and GA. The results indicated that the retention of emulsions and the release of aroma compounds were modulated by TA and GA, which could be because of interactions that occurred between GA and TA in emulsions and mucins on the tongue. GA enhanced aroma release, whereas TA contributed to the retention or slow release of target aroma compounds.
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Affiliation(s)
- Yanlei Li
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; Laboratory of Food Proteins and Colloids, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhiming Gao
- Glyn O. Phillips Hydrocolloid Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Jian Guo
- Laboratory of Food Proteins and Colloids, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jinmei Wang
- Laboratory of Food Proteins and Colloids, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiaoquan Yang
- Laboratory of Food Proteins and Colloids, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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40
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Neiers F, Gourrat K, Canon F, Schwartz M. Metabolism of Cysteine Conjugates and Production of Flavor Sulfur Compounds by a Carbon-Sulfur Lyase from the Oral Anaerobe Fusobacterium nucleatum. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:9969-9979. [PMID: 35920882 DOI: 10.1021/acs.jafc.2c01727] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Flavor perception is a key factor in the acceptance or rejection of food. Aroma precursors such as cysteine conjugates are present in various plant-based foods and are metabolized into odorant thiols in the oral cavity. To date, the involved enzymes are unknown, despite previous studies pointing out the likely involvement of carbon-sulfur lyases (C-S lyases) from the oral microbiota. In this study, we show that saliva metabolizes allyl-cysteine into odorant thiol metabolites, with evidence suggesting that microbial pyridoxal phosphate-dependent C-S lyases are involved in the enzymatic process. A phylogenetic analysis of PatB C-S lyase sequences in four oral subspecies of Fusobacterium nucleatum was carried out and led to the identification of several putative targets. FnaPatB1 from F. nucleatum subspecies animalis, a putative C-S lyase, was characterized and showed high activity with a range of cysteine conjugates. Enzymatic and X-ray crystallographic data showed that FnaPatB1 metabolizes cysteine derivatives within a unique active site environment that enables the formation of flavor sulfur compounds. Using an enzymatic screen with a library of pure compounds, we identified several inhibitors able to reduce the C-S lyase activity of FnaPatB1 in vitro, which paves the way for controlling the release of odorant sulfur compounds from their cysteine precursors in the oral cavity.
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Affiliation(s)
- Fabrice Neiers
- Centre for Taste and Feeding Behavior (CSGA), INRAE, CNRS, University of Burgundy-Franche Comté, Institut Agro, F-21000 Dijon, France
| | - Karine Gourrat
- Centre for Taste and Feeding Behavior (CSGA), INRAE, CNRS, University of Burgundy-Franche Comté, Institut Agro, F-21000 Dijon, France
- PROBE Research Infrastructure, Chemosens Facility, F-21000 Dijon, France
| | - Francis Canon
- Centre for Taste and Feeding Behavior (CSGA), INRAE, CNRS, University of Burgundy-Franche Comté, Institut Agro, F-21000 Dijon, France
| | - Mathieu Schwartz
- Centre for Taste and Feeding Behavior (CSGA), INRAE, CNRS, University of Burgundy-Franche Comté, Institut Agro, F-21000 Dijon, France
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41
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Yu Y, Chen S, Nie Y, Xu Y. Optimization of an intra-oral solid-phase microextraction (SPME) combined with comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry (GC × GC-TOFMS) method for oral aroma compounds monitoring of Baijiu. Food Chem 2022; 385:132502. [DOI: 10.1016/j.foodchem.2022.132502] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 02/13/2022] [Accepted: 02/16/2022] [Indexed: 01/03/2023]
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42
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The role of saliva in taste dysfunction among cancer patients: Mechanisms and potential treatment. Oral Oncol 2022; 133:106030. [PMID: 35868097 DOI: 10.1016/j.oraloncology.2022.106030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 06/21/2022] [Accepted: 07/15/2022] [Indexed: 01/17/2023]
Abstract
Two of the highest prevalent symptoms reported by cancer patients are taste dysfunction (17.6-93%) and dry mouth/xerostomia (40.4-93%). While it has been hypothesized that reduced saliva may impair taste function, few studies investigate the co-occurrence of taste and dry mouth symptoms in cancer patients. This review provides a summary of the physiological relationship between saliva and taste, focusing on taste transduction mechanism, regulation of the taste sensitivity, and protection of taste receptor cells, including the impact of cancer treatments and malignancy on saliva function, salivary components, and the mechanisms in which it can negatively impact the taste function. Here, the authors present a scoping review of the recent literature reporting on the association between taste dysfunction and dry mouth in cancer patients, including reports of non-pharmaceutical liposomal agents or drugs taken to improve dry mouth symptoms that also assess taste dysfunction. Considering the complexities of cancer and cancer treatment, understanding the physiological relationship between saliva and taste function may provide important insight into identifying treatments for alleviating taste dysfunction and dry mouth symptoms. There are substantial research gaps given the limited studies assessing the co-occurrence of taste loss and dry mouth and inconsistencies in the assessment of these symptoms. Clinical studies examining taste dysfunction will provide a foundational groundwork that will help understand the relationship between taste and saliva. Considering the increased rates in survivorship and the significant negative impact of taste dysfunction on quality of life, more research is needed to reduce the suffering of cancer patients.
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43
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Goza JL, Ziegler GR, Wee J, Hayes JE, Hopfer H. Salivary α-amylase activity and flow rate explain differences in temporal flavor perception in a chewing gum matrix comprising starch-limonene inclusion complexes. Food Res Int 2022; 158:111573. [DOI: 10.1016/j.foodres.2022.111573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 05/13/2022] [Accepted: 06/17/2022] [Indexed: 11/26/2022]
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44
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Pérez-Jiménez M, Muñoz-González C, Chaya C, Fernández-Ruiz V, Álvarez MD, Herranz B, Pozo-Bayón MÁ. Insights on the effect of age and gender on in-mouth volatile release during wine tasting. Food Res Int 2022; 155:111100. [DOI: 10.1016/j.foodres.2022.111100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 02/15/2022] [Accepted: 03/03/2022] [Indexed: 11/04/2022]
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45
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Cheng C, Yu X, Geng F, Wang L, Yang J, Huang F, Deng Q. Review on the Regulation of Plant Polyphenols on the Stability of Polyunsaturated-Fatty-Acid-Enriched Emulsions: Partitioning Kinetic and Interfacial Engineering. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3569-3584. [PMID: 35306817 DOI: 10.1021/acs.jafc.1c05335] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The plant polyphenols are normally presented as natural functional antioxidants, which also possess the potential ability to improve the physicochemical stability of polyunsaturated fatty acid (PUFA)-enriched emulsions by interface engineering. This review discussed the potential effects of polyphenols on the stability of PUFA-enriched emulsions from the perspective of the molecular thermodynamic antioxidative analysis, the kinetic of interfacial partitioning, and the covalent and non-covalent interactions with emulsifiers. Recently, research studies have proven that the interfacial structure of emulsions can be concurrently optimized via promoting interfacial partitioning of polyphenols and further increasing interfacial thickness and strength. Moreover, the applied limitations of polyphenols in PUFA-enriched emulsions were summarized, and then some valuable and constructive viewpoints were put forward in this review to provide guidance for the use of polyphenols in constructing PUFA-enriched emulsions.
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Affiliation(s)
- Chen Cheng
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Xiao Yu
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, People's Republic of China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, 2025 Chengluo Avenue, Chengdu, Sichuan 610106, People's Republic of China
| | - Lei Wang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Jing Yang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, People's Republic of China
| | - Fenghong Huang
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Qianchun Deng
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition and Key Laboratory of Oilseeds Processing, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
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46
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Uchida H, Ovitt CE. Novel impacts of saliva with regard to oral health. J Prosthet Dent 2022; 127:383-391. [PMID: 34140141 PMCID: PMC8669010 DOI: 10.1016/j.prosdent.2021.05.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 05/11/2021] [Accepted: 05/11/2021] [Indexed: 12/13/2022]
Abstract
The maintenance of balanced oral homeostasis depends on saliva. A readily available and molecularly rich source of biological fluid, saliva fulfills many functions in the oral cavity, including lubrication, pH buffering, and tooth mineralization. Saliva composition and flow can be modulated by different factors, including circadian rhythm, diet, age, drugs, and disease. Recent events have revealed that saliva plays a central role in the dissemination and detection of the SARS-CoV-2 coronavirus. A working knowledge of saliva function and physiology is essential for dental health professionals.
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Affiliation(s)
- Hitoshi Uchida
- Center for Oral Biology, University of Rochester School of Medicine and Dentistry, Rochester, NY
| | - Catherine E. Ovitt
- Department of Biomedical Genetics, Center for Oral Biology, University of Rochester School of Medicine and Dentistry, Rochester, NY
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47
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Spence C. The tongue map and the spatial modulation of taste perception. Curr Res Food Sci 2022; 5:598-610. [PMID: 35345819 PMCID: PMC8956797 DOI: 10.1016/j.crfs.2022.02.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 02/09/2022] [Accepted: 02/10/2022] [Indexed: 12/14/2022] Open
Abstract
There is undoubtedly a spatial component to our experience of gustatory stimulus qualities such as sweet, bitter, salty, sour, and umami, however its importance is currently unknown. Taste thresholds have been shown to differ at different locations within the oral cavity where gustatory receptors are found. However, the relationship between the stimulation of particular taste receptors and the subjective spatially-localized experience of taste qualities is uncertain. Although the existence of the so-called ‘tongue map’ has long been discredited, the psychophysical evidence clearly demonstrates significant (albeit small) differences in taste sensitivity across the tongue, soft palate, and pharynx (all sites where taste buds have been documented). Biases in the perceived localization of gustatory stimuli have also been reported, often resulting from tactile capture (i.e., a form of crossmodal, or multisensory, interaction). At the same time, varying responses to supratheshold tastants along the tongue's anterior-posterior axis have putatively been linked to the ingestion-ejection response. This narrative review highlights what is currently known concerning the spatial aspects of gustatory perception, considers how such findings might be explained, given the suggested balanced distribution of taste receptors for each basic taste quality where taste papillae are present, and suggests why knowing about such differences may be important. The existence of the tongue map has long been discredited. Taste receptors in the oral cavity respond to all tastes regardless of their location. Human psychophysical data highlights a significant spatial modulation of taste perception in the oral cavity. Highly-controlled studies of taste psychophysics rarely capture the full multisensory experience associated with eating and drinking.
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48
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Predicting Satiety from the Analysis of Human Saliva Using Mid-Infrared Spectroscopy Combined with Chemometrics. Foods 2022; 11:foods11050711. [PMID: 35267343 PMCID: PMC8909147 DOI: 10.3390/foods11050711] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 02/24/2022] [Accepted: 02/24/2022] [Indexed: 02/04/2023] Open
Abstract
The aim of this study was to evaluate the ability of mid-infrared (MIR) spectroscopy combined with chemometrics to analyze unstimulated saliva as a method to predict satiety in healthy participants. This study also evaluated features in saliva that were related to individual perceptions of human–food interactions. The coefficient of determination (R2) and standard error in cross validation (SECV) for the prediction of satiety in all saliva samples were 0.62 and 225.7 satiety area under the curve (AUC), respectively. A correlation between saliva and satiety was found, however, the quantitative prediction of satiety using unstimulated saliva was not robust. Differences in the MIR spectra of saliva between low and high satiety groups, were observed in the following frequency ratios: 1542/2060 cm−1 (total protein), 1637/3097 cm−1 (α-amino acids), and 1637/616 (chlorides) cm−1. In addition, good to excellent models were obtained for the prediction of satiety groups defined as low or high satiety participants (R2 0.92 and SECV 0.10), demonstrating that this method could be used to identify low or high satiety perception types and to select participants for appetite studies. Although quantitative PLS calibration models were not achieved, a qualitative model for the prediction of low and high satiety perception types was obtained using PLS-DA. Furthermore, this study showed that it might be possible to evaluate human/food interactions using MIR spectroscopy as a rapid and cost-effective tool.
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49
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Ruiz-Ceamanos A, Spence C, Navarra J. Individual Differences in Chemosensory Perception Amongst Cancer Patients Undergoing Chemotherapy: A Narrative Review. Nutr Cancer 2022; 74:1927-1941. [PMID: 35102800 DOI: 10.1080/01635581.2021.2000625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Chemotherapy is an aggressive form of treatment for cancer and its toxicity directly affects the eating behavior of many patients, usually by adversely affecting their sense of smell and/or taste. These sensory alterations often lead to serious nutritional deficiencies that can jeopardize the patient's recovery, and even continue to affect their lives once treatment has terminated. Importantly, however, not all patients suffer from such alterations to their chemical senses; and those who do, do not necessarily describe the side effects in quite the same way, nor suffer from them with equal intensity. The origin of these individual differences between cancer patients undergoing chemotherapy treatment has not, as yet, been studied in detail. This review is therefore designed to encourage future research that can help to address the perceptual/sensory problems (and the consequent malnutrition) identified amongst this group of patients in a more customized/personalized manner. In particular, by providing an overview of the possible causes of these large individual differences that have been reported in the literature. For this reason, in addition to the narrative bibliographic review, several possible strategies that could help to improve the chemosensory perception of food are proposed.
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Affiliation(s)
- Alba Ruiz-Ceamanos
- Faculty of Psychology, Department of Cognition, Development and Educational Psychology, University of Barcelona, Barcelona, Spain.,CETT-UB, Barcelona School of Tourism, Hospitality and Gastronomy, Barcelona, Spain
| | - Charles Spence
- Department of Experimental Psychology, University of Oxford, Oxford, UK
| | - Jordi Navarra
- Faculty of Psychology, Department of Cognition, Development and Educational Psychology, University of Barcelona, Barcelona, Spain
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50
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Tian X, Zhong F, Xia Y. Dynamic characteristics of sweetness and bitterness and their correlation with chemical structures for six steviol glycosides. Food Res Int 2022; 151:110848. [PMID: 34980386 DOI: 10.1016/j.foodres.2021.110848] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 11/06/2021] [Accepted: 11/27/2021] [Indexed: 11/04/2022]
Abstract
Time-intensity (TI) dynamic sensory characterization was used to evaluate the temporal sweet and bitter perception of six commonly available steviol glycosides (Rubusoside, Stevioside, Rebaudioside C, Rebaudioside A, Rebaudioside D and Rebaudioside M). All parameters extracted from TI curves significantly varied among the six samples for both sweetness and bitterness. Compared to other compounds, Rebaudioside M and Rebaudioside D had faster onset of sweetness, quicker decay of aftertaste, and were nearly devoid of bitterness. Conversely, Rubusoside and Stevioside demonstrated an immediate distinct bitter taste and lingering aftertaste. Based on these results, a further investigation into the relationship between temporal properties and chemical structures was conducted. It was found that fewer glucosyl groups on C-19 would result in shorter time for initial stimulation and longer perception of bitterness, whereas more glucosyl groups on C-13 could trigger a faster increase and stronger intensity of sweetness. A shorter time to the peak for sweetness was obtained when the ratio of the number of glucosyl groups on C-13 to that on C-19 was lower, although there was no such effect on bitter taste. These relationships were explained by the adsorption and desorption of these compounds on the taste receptors. Higher numbers and larger sizes of substitutions at the C-19 position of steviol glycosides can increase their desorption percentages and lead to a quicker decay of sweetness. Meanwhile, compounds with fewer glucosyl groups, such as Rubusoside and Stevioside, presented lower desorption and thus longer bitter aftertaste. Overall, the addition of glucosyl groups would generate stronger sweetness and less bitterness if the substituent number on C-13 was closer to that on C-19. These findings conveyed insights into how to modify steviol glycosides to enhance their quality as sweeteners.
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Affiliation(s)
- Xinyu Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Fang Zhong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
| | - Yixun Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
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