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Wang W, Sun B, Deng J, Ai N. Addressing flavor challenges in reduced-fat dairy products: A review from the perspective of flavor compounds and their improvement strategies. Food Res Int 2024; 188:114478. [PMID: 38823867 DOI: 10.1016/j.foodres.2024.114478] [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: 03/15/2024] [Revised: 05/05/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
In recent years, the demand for reduced-fat dairy products (RFDPs) has increased rapidly as the health risks associated with high-fat diets have become increasingly apparent. Unfortunately, lowering the fat content in dairy products would reduce the flavor perception of fat. Fat-derived flavor compounds are the main contributor to appealing flavor among dairy products. However, the contribution of fat-derived flavor compounds remains underappreciated among the flavor improvement factors of RFDPs. Therefore, this review aims to summarize the flavor perception mechanism of fat and the profile of fat-derived flavor compounds in dairy products. Furthermore, the characteristics and influencing factors of flavor compound release are discussed. Based on the role of these flavor compounds, this review analyzed the current and potential flavor improvement strategies for RFDPs, including physical processing, lipolysis, microbial applications, and fat replacement. Overall, promoting the synthesis of milk fat characteristic flavor compounds in RFDPs and aligning the release properties of flavor compounds from the RFDPs with those of equivalent full-fat dairy products are two core strategies to improve the flavor of reduced-fat dairy products. In the future, better modulation of the behavior of flavor compounds by various methods is promising to replicate the flavor properties of fat in RFDPs and meet consumer sensory demands.
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Affiliation(s)
- Weizhe Wang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education (Beijing Technology & Business University) Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education (Beijing Technology & Business University) Beijing 100048, China
| | - Jianjun Deng
- State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Nasi Ai
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education (Beijing Technology & Business University) Beijing 100048, China.
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Schwartz M, Poirier N, Moreno J, Proskura A, Lelièvre M, Heydel JM, Neiers F. Microbial β C-S Lyases: Enzymes with Multifaceted Roles in Flavor Generation. Int J Mol Sci 2024; 25:6412. [PMID: 38928118 PMCID: PMC11203769 DOI: 10.3390/ijms25126412] [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: 05/10/2024] [Revised: 06/07/2024] [Accepted: 06/09/2024] [Indexed: 06/28/2024] Open
Abstract
β C-S lyases (β-CSLs; EC 4.4.1.8) are enzymes catalyzing the dissociation of β carbon-sulfur bonds of cysteine S-conjugates to produce odorant metabolites with a free thiol group. These enzymes are increasingly studied for their role in flavor generation in a variety of food products, whether these processes occur directly in plants, by microbial β-CSLs during fermentation, or in the mouth under the action of the oral microbiota. Microbial β-CSLs react with sulfur aroma precursors present in beverages, vegetables, fruits, or aromatic herbs like hop but also potentially with some precursors formed through Maillard reactions in cooked foods such as meat or coffee. β-CSLs from microorganisms like yeasts and lactic acid bacteria have been studied for their role in the release of polyfunctional thiols in wine and beer during fermentation. In addition, β-CSLs from microorganisms of the human oral cavity were shown to metabolize similar precursors and to produce aroma in the mouth with an impact on retro-olfaction. This review summarizes the current knowledge on β-CSLs involved in flavor generation with a focus on enzymes from microbial species present either in the fermentative processes or in the oral cavity. This paper highlights the importance of this enzyme family in the food continuum, from production to consumption, and offers new perspectives concerning the utilization of β-CSLs as a flavor enhancer.
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Affiliation(s)
- Mathieu Schwartz
- Center for Taste and Feeding Behavior, CNRS, INRAE, Institut Agro, University of Burgundy, F-21000 Dijon, France (F.N.)
| | - Nicolas Poirier
- Center for Taste and Feeding Behavior, CNRS, INRAE, Institut Agro, University of Burgundy, F-21000 Dijon, France (F.N.)
| | - Jade Moreno
- Center for Taste and Feeding Behavior, CNRS, INRAE, Institut Agro, University of Burgundy, F-21000 Dijon, France (F.N.)
| | - Alena Proskura
- Center for Taste and Feeding Behavior, CNRS, INRAE, Institut Agro, University of Burgundy, F-21000 Dijon, France (F.N.)
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia
| | - Mélanie Lelièvre
- Center for Taste and Feeding Behavior, CNRS, INRAE, Institut Agro, University of Burgundy, F-21000 Dijon, France (F.N.)
| | - Jean-Marie Heydel
- Center for Taste and Feeding Behavior, CNRS, INRAE, Institut Agro, University of Burgundy, F-21000 Dijon, France (F.N.)
| | - Fabrice Neiers
- Center for Taste and Feeding Behavior, CNRS, INRAE, Institut Agro, University of Burgundy, F-21000 Dijon, France (F.N.)
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Paup VD, Montero ML, Ross CF, Lee J. Influence of saliva on the sensory properties of US commercial smoke affected wines: Preliminary findings. Food Sci Nutr 2024; 12:2736-2746. [PMID: 38628170 PMCID: PMC11016381 DOI: 10.1002/fsn3.3954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 12/26/2023] [Accepted: 12/29/2023] [Indexed: 04/19/2024] Open
Abstract
Previous research has suggested that the impact of smoke affected wines require human evaluation due to in-mouth changes in perception, perhaps associated with saliva. Smoke affected wines (n = 36) from three major wine growing regions in the US were sourced from commercial wineries. A subset of these wines (n = 7) were evaluated by a consumer panel (n = 57) and electronic tongue (e-tongue) to determine the influence of saliva in the sensory profile. Consumers assessed the wines for aroma and other sensory attributes, before and after individual saliva addition. Pooled saliva from consumers was used to treat all wines obtained (n = 36) and then analyzed using the e-tongue. Results showed that saliva did not significantly alter the overall aroma, other than fruity or woody aroma liking by consumers (p > .05). However, the presence of saliva significantly lowered overall liking in both red and white wines that were affected by smoke (p ≤ .05). Consumers rated the subset of smoke affected wines below the "might purchase" category, indicating these wines were not considered acceptable by consumers. When individual pairs of smoke affected wines (before and after saliva additions) were assessed using the e-tongue, the device was able to differentiate the pairs, validating potential usefulness to discern wine changes, though the discrimination indices were moderate to low (68.8% to 11.9%). Based on these data, in human ratings of the aroma and appearance of smoked affected wines, saliva decreased overall liking, and this was somewhat distinguishable by e-tongue analysis.
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Affiliation(s)
- Victoria D. Paup
- School of Food ScienceWashington State UniversityPullmanWashingtonUSA
- The National Food LabPlymouthMinnesotaUSA
| | - Maria L. Montero
- School of Food ScienceWashington State UniversityPullmanWashingtonUSA
- National Center for Food Science and Technology (CITA)University of Costa RicaSan JoséCosta Rica
| | - Carolyn F. Ross
- School of Food ScienceWashington State UniversityPullmanWashingtonUSA
| | - Jungmin Lee
- United States Department of Agriculture (USDA) – Agricultural Research Service (ARS)Horticultural Crops Production and Genetic Improvement Research UnitCorvallisOregonUSA
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Xi Y, Yu M, Li X, Zeng X, Li J. The coming future: The role of the oral-microbiota-brain axis in aroma release and perception. Compr Rev Food Sci Food Saf 2024; 23:e13303. [PMID: 38343293 DOI: 10.1111/1541-4337.13303] [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: 10/20/2023] [Revised: 01/05/2024] [Accepted: 01/10/2024] [Indexed: 02/15/2024]
Abstract
The field of aroma release and perception during the oral process has been well studied. However, the traditional approaches have not fully explored the integration of oral biology, microbiology, and neurology to further understand aroma release and perception mechanisms. Herein, to address the existing challenges in this field, we introduce the oral-microbiota-brain axis (OMBA), an innovative framework that encapsulates the interactive relationships among saliva and the oral mucosa, the oral microbiota, and the brain in aroma release and perception. This review introduces the OMBA and highlights its role as a key interface facilitating the sensory experience of aroma. Based on a comprehensive literature survey, the specific roles of the oral mucosa, oral microbiota, saliva, and brain in the OMBA are discussed. This integrated approach reveals the importance of each component and the interconnected relationships within this axis in the overall process of aroma release and perception. Saliva and the oral mucosa play fundamental roles in aroma release and perception; the oral microbiota regulates aroma release and impacts olfactory perception; and the brain's intricate neural circuitry is central to the decoding and interpretation of aroma signals. The components of this axis are interdependent, and imbalances can disrupt aroma perception. The OMBA framework not only enhances our comprehension of aroma release and perception but also paves the way for innovative applications that could heighten sensory experiences.
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Affiliation(s)
- Yu Xi
- Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, and Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Meihong Yu
- Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, and Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Xuejie Li
- Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, and Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Xiangquan Zeng
- Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, and Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Jian Li
- Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, and Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
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Yadav S, Kumari P, Sinha A, Tripathi V, Saran V. Salivary microbiomes: a potent evidence in forensic investigations. Forensic Sci Med Pathol 2024:10.1007/s12024-023-00759-3. [PMID: 38175312 DOI: 10.1007/s12024-023-00759-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 12/05/2023] [Indexed: 01/05/2024]
Abstract
Saliva components combine with oral cavity microorganisms, blood cells, and airway secretions after entering the oral cavity via salivary ducts; these factors provide relevant information about persons' health state, quality of life, and lifestyle, in addition to their age and gender due to which salivary microbiome has emerged as a subject of significant interest in the forensic domain. This study aims to provide an extensive review of the possible applications of the salivary microbiome in characterizing the habit-specific microbiomes. Thirty-three relevant articles were selected for inclusion in this study. The study highlighted the influence of habits on the salivary microbiome suggesting smokers have distinct bacteria like Synergistetes, Streptococcus, Prevotella, and Veillonella in relation to age; people of higher age have more Prevotella; further, dental plaque can be corelated with Streptococci and Actinomycetes. Likewise, dietary habits, alcoholism, and consumption of coffee also affect bacteria types in oral cavities. The study underscores the added benefits of salivary microbiome profiling in forensics, as it is evident that microbial DNA profiling holds substantial promise for enhancing forensic investigations; it enables the characterization of an individual's habits, such as smoking, alcohol consumption, and dietary preferences; bacteria specific to these habits can be identified, thereby helping to narrow down the pool of potential suspects. In conclusion, the salivary microbiome presents a valuable avenue for forensic science, offering a novel approach which not only enhances the prospects of solving complex cases but also underscores the rich potential of microbiome analysis in the realm of forensic investigation.
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Affiliation(s)
- Shubham Yadav
- Department of Forensic Science, Sam Higginbottom University of Agriculture Technology and Sciences, Prayagraj, U.P, India.
| | - Pallavi Kumari
- Department of Forensic Science, Sam Higginbottom University of Agriculture Technology and Sciences, Prayagraj, U.P, India
| | | | - Vijay Tripathi
- Department of Microbiology, Graphic Era Deemed to be University, Clement Town, Dehradun, Uttarakhand, India
| | - Vaibhav Saran
- Department of Forensic Science, Sam Higginbottom University of Agriculture Technology and Sciences, Prayagraj, U.P, India
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Gupta U, Dey P. The oral microbial odyssey influencing chronic metabolic disease. Arch Physiol Biochem 2023:1-17. [PMID: 38145405 DOI: 10.1080/13813455.2023.2296346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/11/2023] [Accepted: 12/03/2023] [Indexed: 12/26/2023]
Abstract
INTRODUCTION Since the oral cavity is the gateway to the gut, oral microbes likely hold the potential to influence metabolic disease by affecting the gut microbiota. METHOD A thorough review of literature has been performed to link the alterations in oral microbiota with chronic metabolic disease by influencing the gut microbiota. RESULT A strong correlation exists between abnormalities in oral microbiota and several systemic disorders, such as cardiovascular disease, diabetes, and obesity, which likely initially manifest as oral diseases. Ensuring adequate oral hygiene practices and cultivating diverse oral microflora are crucial for the preservation of general well-being. Oral bacteria have the ability to establish and endure in the gastrointestinal tract, leading to the development of prolonged inflammation and activation of the immune system. Oral microbe-associated prophylactic strategies could be beneficial in mitigating metabolic diseases. CONCLUSION Oral microbiota can have a profound impact on the gut microbiota and influence the pathogenesis of metabolic diseases.
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Affiliation(s)
- Upasana Gupta
- Department of Biotechnology, Thapar Institute of Engineering & Technology, Patiala, Punjab, India
| | - Priyankar Dey
- Department of Biotechnology, Thapar Institute of Engineering & Technology, Patiala, Punjab, India
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Park J, Lee KE, Choi DH, Kim YK, Lee WH, Kim MS, Sung HWJ, Chang JW, Park YS. The association of tonsillar microbiota with biochemical indices based on obesity and tonsillar hypertrophy in children. Sci Rep 2023; 13:22716. [PMID: 38123635 PMCID: PMC10733282 DOI: 10.1038/s41598-023-49871-y] [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: 05/30/2023] [Accepted: 12/13/2023] [Indexed: 12/23/2023] Open
Abstract
The correlation between tonsil microbiome and tonsillar hypertrophy has not been well established. Given that oral dysbiosis is related to several metabolic diseases and that tonsillar hypertrophy leads to disordered breathing during sleep and obesity in children, it is necessary to investigate the relationship between the oral microbiome and tonsillar hypertrophy. After 16S rRNA amplicon sequencing of tonsillectomy samples, we evaluated the correlation between the tonsil microbiome and biochemical blood indices in pediatric patients who underwent tonsillectomy. Groups are classified into two categories: based on BMI, and grades 2, 3, and 4 based on tonsil size. Children with obesity and tonsillar hypertrophy have similar microbiome compositions and induce comparable changes in microbiome abundance and composition, confirming the association from a metagenomic perspective. In addition, obesity and tonsillar hypertrophy demonstrated a strong correlation with the Proteobacteria to Firmicutes (P/F) ratio, and among various biochemical indicators, alanine aminotransferase (ALT) levels increase with obesity and tonsillar hypertrophy, indicating a possible association of tonsil microbiome and liver metabolism. These novel findings demonstrate the significance of the tonsil microbiome and suggest the need for tonsil regulation, particularly during childhood.
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Affiliation(s)
- Jiwon Park
- Department of Biological Sciences and Biotechnology, School of Biological Sciences, College of Natural Sciences, Chungbuk National University, Cheongju, 28644, Republic of Korea
| | - Kyeong Eun Lee
- Department of Biological Sciences and Biotechnology, School of Biological Sciences, College of Natural Sciences, Chungbuk National University, Cheongju, 28644, Republic of Korea
| | - Da Hyeon Choi
- Department of Biological Sciences and Biotechnology, School of Biological Sciences, College of Natural Sciences, Chungbuk National University, Cheongju, 28644, Republic of Korea
| | - Yoon-Keun Kim
- Institute of MD Healthcare Inc., Seoul, 03923, Republic of Korea
| | - Won Hee Lee
- Institute of MD Healthcare Inc., Seoul, 03923, Republic of Korea
| | - Min Su Kim
- Department of Otolaryngology-Head and Neck Surgery, Chungnam National University College of Medicine, Daejeon, 35015, Republic of Korea
| | - Han Wool John Sung
- Department of Otolaryngology-Head and Neck Surgery, Chungnam National University College of Medicine, Daejeon, 35015, Republic of Korea
| | - Jae Won Chang
- Department of Otolaryngology-Head and Neck Surgery, Chungnam National University College of Medicine, Daejeon, 35015, Republic of Korea.
| | - Yoon Shin Park
- Department of Biological Sciences and Biotechnology, School of Biological Sciences, College of Natural Sciences, Chungbuk National University, Cheongju, 28644, Republic of Korea.
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Yadav S, Tripathi V, Saran V. Identification of habit specific bacteria in human saliva through Next-Generation Sequencing. Forensic Sci Int 2023; 353:111871. [PMID: 37939434 DOI: 10.1016/j.forsciint.2023.111871] [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: 07/23/2023] [Revised: 09/24/2023] [Accepted: 10/23/2023] [Indexed: 11/10/2023]
Abstract
Characterization of human saliva through Next-Generation Sequencing has emerged as a valuable tool for understanding the complex microbial communities residing in the oral cavity. This study aims to investigate the habit-based variations in the salivary microbiome using Next-Generation Sequencing technology. Saliva samples were collected from a diverse population representing different habits, including smoking, alcohol consumption, and vegan diet. The DNA from the samples was extracted, and the V3-V4 region of the 16 S rRNA gene was amplified for Next-Generation Sequencing analysis. The obtained sequences were processed and analysed using bioinformatics tools to determine the microbial composition and diversity. Preliminary results revealed distinct microbial profiles associated with different habits, indicating the potential influence of different habits on the salivary microbiome. Smokers exhibited a higher abundance of certain pathogenic bacteria, while alcohol consumers showed alterations in microbial diversity compared to non-consumers. Furthermore, individuals with vegan diet demonstrated an increased prevalence of specific bacteria. These findings highlight the significance of habit-based characterization of the salivary microbiome and its potential implications in the presence of certain bacteria. Understanding the relationship between habits and the salivary microbiome could contribute to developing personalized approaches for estimating and identifying any particular individual. Further research is warranted to explore additional factors and expand the scope of habit-based analysis in saliva-based microbial characterization through Next-Generation Sequencing.
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Affiliation(s)
- Shubham Yadav
- Department of Forensic Science, Sam Higginbottom University of Agriculture, Technology And Sciences, Prayagraj, Uttar Pradesh, India.
| | - Vijay Tripathi
- Department of Molecular and Cellular Engineering, Sam Higginbottom University of Agriculture, Technology And Sciences, Prayagraj, Uttar Pradesh, India; Department of Microbiology, Graphic Era Deemed to be University, Clement Town, Dehradun, U.K.-248002, India
| | - Vaibhav Saran
- Department of Forensic Science, Sam Higginbottom University of Agriculture, Technology And Sciences, Prayagraj, Uttar Pradesh, India
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Luo J, Ruan X, Ang CS, Nolvachai Y, Marriott PJ, Zhang P, Howell K. Variation of wine preference amongst consumers is influenced by the composition of salivary proteins. NPJ Sci Food 2023; 7:51. [PMID: 37717071 PMCID: PMC10505211 DOI: 10.1038/s41538-023-00222-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Accepted: 08/16/2023] [Indexed: 09/18/2023] Open
Abstract
The preferences of consumers for different flavours and aromas in wine are varied and may be explained by inherent factors such as cultural background, wine education and personal taste of the wine consumer. Wine flavour, as perceived in the mouth, includes aroma compounds released through the retronasal pathway, which are shaped by interactions with saliva. Saliva and wine interactions could provide an explanation as to why wine tasters express different preferences for wine. To test this hypothesis, 13 Western and 13 Chinese experienced wine tasters were recruited. Sensory evaluation was performed in formal surroundings to acquire free description-based and perceived sensory intensity data using the Pivot® Profile and continuous scale assessment, respectively. Participants' saliva samples were collected before the sensory evaluation and spiked into a wine sample to investigate the impact on the wine's volatile release using comprehensive two-dimensional gas chromatography-mass spectrometry (GC × GC-MS). Saliva samples were subjected to enzyme activity assays and protein composition profiling by Tandem Mass Tag (TMT) quantitative proteomics. The wine tasters showed differences in wine flavour perception, which was supported by the difference in wine volatile release resulting from the addition of saliva. The two groups of participants did not have significant differences in total salivary protein concentrations or the amounts of esterase and α-amylase. However, statistically significant variations in the concentrations of specific proteins (proline-rich proteins (PRPs) and lipocalin-1 (LCN-1); p < 0.01) were found between the two groups. Significant correlations between perceived intensities of wine attributes and concentrations of PRPs and LCN-1 were observed. These results indicate that the composition of proteins in saliva is a factor that influences wine perception and preference. Our results provide a biochemical basis for understanding preference for food based on interactions between aroma compounds and salivary proteins and could be used to suggest foods or beverages to particular cultural groups.
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Affiliation(s)
- Jiaqiang Luo
- School of Chemical Engineering, Faculty of Engineering, The University of New South Wales, Kensington, Australia
| | - Xinwei Ruan
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Australia
| | - Ching-Seng Ang
- Melbourne Mass Spectrometry and Proteomics Facility, Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Australia
| | - Yada Nolvachai
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Clayton, Australia
| | - Philip J Marriott
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Clayton, Australia
| | - Pangzhen Zhang
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Australia
| | - Kate Howell
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Australia.
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Muthuswamy K, Shanmugamprema D, Subramanian G, Ponnusamy V, Vasanthakumar K, Krishnan V, Palanivelu PR, Rajasekaran S, Subramaniam S. CD36 genetic polymorphism and salivary cues are associated with oleic acid sensitivity and dietary fat intake. NUTR BULL 2023; 48:376-389. [PMID: 37533360 DOI: 10.1111/nbu.12633] [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: 02/26/2023] [Revised: 07/07/2023] [Accepted: 07/17/2023] [Indexed: 08/04/2023]
Abstract
There is a lack of research on the combined effects of genetic variations (specifically CD36 SNPs-rs1761667 and rs1527483), dietary food habits (vegetarian or not), and the salivary environment on obesity and taste sensitivity, especially in the Indian population. The current study aims to better understand the relationship between impaired taste perception, fat consumption, higher BMI and obesity development by examining the combined association between CD36 SNPs, oleic acid (OA) detection threshold, and food habits among Indian participants. Furthermore, the relationship between oral fatty acid (FAs) sensitivity and taste physiology factors linked to inflammation and salivary proteins was considered. Participants with the minor allele (AA/AG) of CD36 (in both rs1527483 and rs1761667) consumed more fat, particularly saturated FAs (p = 0.0351). Salivary lipopolysaccharide, which causes inflammation, was significantly greater in non-vegetarians with a higher BMI (p < 0.05), and it exhibited a negative correlation (r = -0.232 and p < 0.05) with Ki67 gene expression, a marker for taste progenitor cells. A positive correlation (r = 0.474, p = 0.04) between TLR4 mRNA levels and the OA detection threshold was also observed. Participants with BMI > 25 kg/m2 had substantially higher TNF-α and IL-6 receptor mRNA expression levels, but there were no significant differences between the vegetarian and non-vegetarian groups. However, salivary CA-VI, which has a buffering capability on the oral environment, was lower in non-vegetarian adults with BMI >25. Thus, it was shown that non-vegetarians with overweight and obesity in India were in at-risk groups for the CD36 SNP (AA/AG at rs1761667 and rs1527483) and had higher levels of inflammatory markers, which exacerbated alterations in food behaviour and physiological changes, indicating their relevance in the development of obesity.
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Affiliation(s)
- Karthi Muthuswamy
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore, India
| | | | - Gowtham Subramanian
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore, India
| | - Vinithra Ponnusamy
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore, India
| | - Keerthana Vasanthakumar
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore, India
| | - Vasanth Krishnan
- Molecular Biology Laboratory, Department of Botany, Bharathiar University, Coimbatore, India
| | | | | | - Selvakumar Subramaniam
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore, India
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Ribeiro ASP, Marquezin MCS, Pacheco ERP, Rasera I, Klein MI, de Vasconcellos SP, Landgraf RG, Okamoto D, Calixto LA, Castelo PM. Bypass gastroplasty impacts oral health, salivary inflammatory biomarkers, and microbiota: a controlled study. Clin Oral Investig 2023; 27:4735-4746. [PMID: 37294353 DOI: 10.1007/s00784-023-05101-3] [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: 02/07/2023] [Accepted: 05/29/2023] [Indexed: 06/10/2023]
Abstract
OBJECTIVES Knowledge about the impact of gastroplasty on oral health and salivary biomarkers is limited. The aim was to prospectively evaluate oral health status, salivary inflammatory markers, and microbiota in patients undergoing gastroplasty compared with a control group undergoing a dietary program. MATERIALS AND METHODS Forty participants with obesity class II/III were included (20 individuals in each sex-matched group; 23-44 years). Dental status, salivary flow, buffering capacity, inflammatory cytokines, and uric acid were assessed. Salivary microbiological analysis (16S-rRNA sequencing) assessed the abundance of genus, species, and alpha diversity. Cluster analysis and mixed-model ANOVA were applied. RESULTS Oral health status, waist-to-hip ratio, and salivary alpha diversity were associated at baseline. A subtle improvement in food consumption markers was observed, although caries activity increased in both groups, and the gastroplasty group showed worse periodontal status after three months. IFNγ and IL10 levels decreased in the gastroplasty group at 3 months, while a decrease was observed in the control group at 6 months; IL6 decreased in both groups (p < 0.001). Salivary flow and buffering capacity did not change. Significant changes in Prevotella nigrescens and Porphyromonas endodontalis abundance were observed in both groups, while alpha diversity (Sobs, Chao1, Ace, Shannon, and Simpson) increased in the gastroplasty group. CONCLUSIONS Both interventions changed in different degrees the salivary inflammatory biomarkers and microbiota, but did not improve the periodontal status after 6 months. CLINICAL RELEVANCE Although the observed discrete improvement in dietary habits, caries activity increased with no clinical improvement in the periodontal status, emphasizing the need of oral health monitoring during obesity treatment.
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Affiliation(s)
- Aianne Souto Pizzolato Ribeiro
- Department of Pharmaceutical Sciences, Universidade Federal de São Paulo (UNIFESP), R. São Nicolau, 210 - 1. Andar, Diadema, SP, Brazil
| | - Maria Carolina Salomé Marquezin
- Department of Pharmaceutical Sciences, Universidade Federal de São Paulo (UNIFESP), R. São Nicolau, 210 - 1. Andar, Diadema, SP, Brazil
| | | | - Irineu Rasera
- Faculdade de Ensino Superior da Amazônia Reunida, Av. Brasil, 1435, Redenção, Brazil
| | - Marlise Inês Klein
- Faculdade de Odontologia de Piracicaba, Universidade de Campinas, Av. Limeira, 901, Piracicaba, Brazil
| | - Suzan Pantaroto de Vasconcellos
- Department of Pharmaceutical Sciences, Universidade Federal de São Paulo (UNIFESP), R. São Nicolau, 210 - 1. Andar, Diadema, SP, Brazil
| | - Richardt Gama Landgraf
- Department of Pharmaceutical Sciences, Universidade Federal de São Paulo (UNIFESP), R. São Nicolau, 210 - 1. Andar, Diadema, SP, Brazil
| | - Debora Okamoto
- Department of Pharmaceutical Sciences, Universidade Federal de São Paulo (UNIFESP), R. São Nicolau, 210 - 1. Andar, Diadema, SP, Brazil
| | - Leandro Augusto Calixto
- Department of Pharmaceutical Sciences, Universidade Federal de São Paulo (UNIFESP), R. São Nicolau, 210 - 1. Andar, Diadema, SP, Brazil
| | - Paula Midori Castelo
- Department of Pharmaceutical Sciences, Universidade Federal de São Paulo (UNIFESP), R. São Nicolau, 210 - 1. Andar, Diadema, SP, Brazil.
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12
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Schamarek I, Anders L, Chakaroun RM, Kovacs P, Rohde-Zimmermann K. The role of the oral microbiome in obesity and metabolic disease: potential systemic implications and effects on taste perception. Nutr J 2023; 22:28. [PMID: 37237407 DOI: 10.1186/s12937-023-00856-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Accepted: 05/10/2023] [Indexed: 05/28/2023] Open
Abstract
Obesity and its metabolic sequelae still comprise a challenge when it comes to understanding mechanisms, which drive these pandemic diseases. The human microbiome as a potential key player has attracted the attention of broader research for the past decade. Most of it focused on the gut microbiome while the oral microbiome has received less attention. As the second largest niche, the oral microbiome is associated with a multitude of mechanisms, which are potentially involved in the complex etiology of obesity and associated metabolic diseases. These mechanisms include local effects of oral bacteria on taste perception and subsequent food preference as well as systemic effects on adipose tissue function, the gut microbiome and systemic inflammation. This review summarizes a growing body of research, pointing towards a more prominent role of the oral microbiome in obesity and associated metabolic diseases than expected. Ultimately, our knowledge on the oral microbiome may support the development of new patient oriented therapeutic approaches inevitable to relieve the health burden of metabolic diseases and to reach long-term benefits in patients´ lives.
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Affiliation(s)
- Imke Schamarek
- Helmholtz Institute for Metabolic, Obesity and Vascular Research (HI-MAG), Helmholtz Center Munich at the University Leipzig and the University Clinic Leipzig, AöR, Liebigstraße 20, 04103, Leipzig, Germany.
- Department of Medicine III, Division of Endocrinology, Nephrology and Rheumatology, University of Leipzig, Liebigstraße 20, 04103, Leipzig, Germany.
| | - Lars Anders
- Department of Medicine III, Division of Endocrinology, Nephrology and Rheumatology, University of Leipzig, Liebigstraße 20, 04103, Leipzig, Germany
| | - Rima M Chakaroun
- Department of Medicine III, Division of Endocrinology, Nephrology and Rheumatology, University of Leipzig, Liebigstraße 20, 04103, Leipzig, Germany
- The Wallenberg Laboratory, Department of Molecular and Clinical Medicine, Institute of Medicine, Sahlgrenska Academy, University of Gothenburg, 41345, Gothenburg, Sweden
| | - Peter Kovacs
- Department of Medicine III, Division of Endocrinology, Nephrology and Rheumatology, University of Leipzig, Liebigstraße 20, 04103, Leipzig, Germany
- Deutsches Zentrum Für Diabetesforschung, 85764, Neuherberg, Germany
| | - Kerstin Rohde-Zimmermann
- Helmholtz Institute for Metabolic, Obesity and Vascular Research (HI-MAG), Helmholtz Center Munich at the University Leipzig and the University Clinic Leipzig, AöR, Liebigstraße 20, 04103, Leipzig, Germany
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13
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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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14
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López-Dávalos PC, Requena T, Pozo-Bayón MÁ, Muñoz-González C. Decreased retronasal olfaction and taste perception in obesity are related to saliva biochemical and microbiota composition. Food Res Int 2023; 167:112660. [PMID: 37087247 DOI: 10.1016/j.foodres.2023.112660] [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: 10/07/2022] [Revised: 02/16/2023] [Accepted: 03/05/2023] [Indexed: 03/14/2023]
Abstract
Understanding the individual factors that modulate flavor perception is a central issue for the development of personalized diets strategies to fight obesity. This study aimed to investigate differences in flavor perception between adults with normal weight and those with obesity, as well as some potential biological factors related to these differences. To do that, liking and flavor perception intensity were measured against retronasal olfactory (pineapple, butter, tropical and chocolate) and taste attributes (sweetness, umami and bitter) in 77 individuals grouped as normalweight or obese, according to their body mass index (BMI). Unstimulated saliva was collected from all participants and characterized in terms of salivary flow, total protein content, total antioxidant capacity, total esterase activity and bacterial composition through 16S rDNA amplicon sequencing. The results showed that participants displayed differences in flavor perception according to their BMI group. Thus, the group with obesity showed significant lower liking and intensity scores for low calorie related food aroma (pineapple and tropical), lower taste intensity scores for sweet and umami, and a higher acceptability for umami than the group with normal weight. Significant differences between BMI groups were observed for salivary biochemical variables and specific bacterial taxa, some of which were significantly correlated to flavor intensity. This work suggests for the first time the existence of an oral-brain axis that might contribute to the development or perpetuation of obesity, which opens new and interesting avenues of research.
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Affiliation(s)
- Paula Calvo López-Dávalos
- Instituto de Investigación en Ciencias de la Alimentación, CSIC-UAM, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Teresa Requena
- Instituto de Investigación en Ciencias de la Alimentación, CSIC-UAM, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - M Ángeles Pozo-Bayón
- Instituto de Investigación en Ciencias de la Alimentación, CSIC-UAM, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Carolina Muñoz-González
- Instituto de Investigación en Ciencias de la Alimentación, CSIC-UAM, Nicolás Cabrera 9, 28049 Madrid, Spain.
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15
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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 DOI: 10.1016/j.physbeh.2023.114109] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [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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16
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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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17
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Sharara SH, Cleaver LM, Saloom H, Carpenter GH, Cobourne MT. Salivary bacterial community profile in normal-weight and obese adolescent patients prior to orthodontic treatment with fixed appliances. Orthod Craniofac Res 2022; 25:569-575. [PMID: 35298866 PMCID: PMC9790364 DOI: 10.1111/ocr.12571] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 03/02/2022] [Accepted: 03/03/2022] [Indexed: 12/30/2022]
Abstract
OBJECTIVES The aim of this study was to compare the intra-oral bacterial profile of normal-weight and obese adolescents prior to orthodontic treatment with fixed appliances. MATERIALS AND METHODS Nineteen adolescent patients were recruited into two groups based upon body mass index (BMI) and classified as normal-weight or obese. Unstimulated whole mouth saliva was obtained for 5 minutes. Bacterial DNA extraction was performed from saliva, and 16S rRNA gene sequencing of the V1-2 variable regions was undertaken followed by analysis using the mothur pipeline. RESULTS Saliva from a total of 19 adolescent patients with mean (SD) age 15.6 (1.8) years were divided into 10 normal-weight with mean BMI of 19.4 (2.2) kg/m2 and 9 obese with mean BMI of 30.2 (3.5) kg/m2 . A total of 156 783 sequences were obtained from the 19 samples with no significant differences in richness or diversity between sample groups by obesity status or gender (AMOVA). The bacterial community in both groups was dominated by bacterial genera characteristic of the human mouth, which included Streptococcus, Porphyromonas, Veillonella, Gemella, Prevotella, Fusobacterium and Rothia. CONCLUSION There were no differences in alpha or beta diversity of oral bacterial communities between normal-weight and obese orthodontic patients. Obese adolescents attending for orthodontic treatment had a similar microflora to their normal-weight counterparts.
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Affiliation(s)
- Shima H. Sharara
- Centre for Craniofacial Development and RegenerationDepartment of OrthodonticsFaculty of Dentistry, Oral & Craniofacial SciencesKing's College LondonLondonUK
| | - Leanne M. Cleaver
- Centre for Host‐Microbiome InteractionsDepartment of Mucosal and Salivary BiologyFaculty of Dentistry, Oral and Craniofacial SciencesKing's College LondonLondonUK
| | - Hayder Saloom
- Centre for Craniofacial Development and RegenerationDepartment of OrthodonticsFaculty of Dentistry, Oral & Craniofacial SciencesKing's College LondonLondonUK,Orthodontic DepartmentCollege of DentistryUniversity of BaghdadBaghdadIraq
| | - Guy H. Carpenter
- Centre for Host‐Microbiome InteractionsDepartment of Mucosal and Salivary BiologyFaculty of Dentistry, Oral and Craniofacial SciencesKing's College LondonLondonUK
| | - Martyn T. Cobourne
- Centre for Craniofacial Development and RegenerationDepartment of OrthodonticsFaculty of Dentistry, Oral & Craniofacial SciencesKing's College LondonLondonUK
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18
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The salivary microbiome shows a high prevalence of core bacterial members yet variability across human populations. NPJ Biofilms Microbiomes 2022; 8:85. [PMID: 36266278 PMCID: PMC9584946 DOI: 10.1038/s41522-022-00343-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Accepted: 10/04/2022] [Indexed: 11/16/2022] Open
Abstract
Human saliva contains diverse bacterial communities, reflecting health status, dietary patterns and contributing to variability in the sensory perception of food. Many descriptions of the diversity of the salivary microbiome have focused on the changes induced by certain diseased states, but the commonalities and differences within healthy saliva have not been fully described. Here, we define and explore the core membership of the human salivary microbial community by collecting and re-analysing raw 16S rRNA amplicon sequencing data from 47 studies with 2206 saliva samples. We found 68 core bacterial taxa that were consistently detected. Differences induced by various host intrinsic and behaviour factors, including gender, age, geographic location, tobacco usage and alcohol consumption were evident. The core of the salivary microbiome was verified by collecting and analysing saliva in an independent study. These results suggest that the methods used can effectively define a core microbial community in human saliva. The core salivary microbiome demonstrated both stability and variability among populations. Geographic location was identified as the host factor that is most associated with the structure of salivary microbiota. The independent analysis confirmed the prevalence of the 68 core OTUs we defined from the global data and provides information about how bacterial taxa in saliva varies across human populations.
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19
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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: 1] [Impact Index Per Article: 0.5] [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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20
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Wang J, Feng J, Zhu Y, Li D, Wang J, Chi W. Diversity and Biogeography of Human Oral Saliva Microbial Communities Revealed by the Earth Microbiome Project. Front Microbiol 2022; 13:931065. [PMID: 35770164 PMCID: PMC9234457 DOI: 10.3389/fmicb.2022.931065] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Accepted: 05/25/2022] [Indexed: 11/13/2022] Open
Abstract
The oral cavity is an important window for microbial communication between the environment and the human body. The oral microbiome plays an important role in human health. However, compared to the gut microbiome, the oral microbiome has been poorly explored. Here, we analyzed 404 datasets from human oral saliva samples published by the Earth Microbiome Project (EMP) and compared them with 815 samples from the human gut, nose/pharynx, and skin. The diversity of the human saliva microbiome varied significantly among individuals, and the community compositions were complex and diverse. The saliva microbiome showed the lowest species diversity among the four environment types. Human oral habitats shared a small core bacterial community containing only 14 operational taxonomic units (OTUs) under 5 phyla, which occupied over 75% of the sequence abundance. For the four habitats, the core taxa of the saliva microbiome had the greatest impact on saliva habitats than other habitats and were mostly unique. In addition, the saliva microbiome showed significant differences in the populations of different regions, which may be determined by the living environment and lifestyle/dietary habits. Finally, the correlation analysis showed high similarity between the saliva microbiome and the microbiomes of Aerosol (non-saline) and Surface (non-saline), i.e., two environment types closely related to human, suggesting that contact and shared environment being the driving factors of microbial transmission. Together, these findings expand our understanding of human oral diversity and biogeography.
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Affiliation(s)
- Jinlan Wang
- National Administration of Health Data, Jinan, China
- *Correspondence: Jinlan Wang,
| | - Jianqing Feng
- 96608 Army Hospital of Chinese People’s Liberation Army, Hanzhong, China
| | - Yongbao Zhu
- National Administration of Health Data, Jinan, China
| | - Dandan Li
- State Key Laboratory of Microbial Technology, Institute of Microbial Technology, Shandong University, Qingdao, China
| | - Jianing Wang
- State Key Laboratory of Microbial Technology, Institute of Microbial Technology, Shandong University, Qingdao, China
- Jianing Wang,
| | - Weiwei Chi
- National Administration of Health Data, Jinan, China
- Weiwei Chi,
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21
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Food Neophobia and scarce olfactory performances are linked to oral microbiota. Food Res Int 2022; 155:111092. [DOI: 10.1016/j.foodres.2022.111092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2021] [Revised: 02/28/2022] [Accepted: 03/02/2022] [Indexed: 11/24/2022]
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22
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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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23
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Khramova DS, Popov SV. A secret of salivary secretions: Multimodal effect of saliva in sensory perception of food. Eur J Oral Sci 2021; 130:e12846. [PMID: 34935208 DOI: 10.1111/eos.12846] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Accepted: 11/12/2021] [Indexed: 01/15/2023]
Abstract
Saliva plays multifunctional roles in oral cavity. Even though its importance for the maintenance of oral health has long been established, the role of saliva in food perception has attracted increasing attention in recent years. We encourage researchers to discover the peculiarity of this biological fluid and aim to combine the data concerning all aspects of the saliva influence on the sensory perception of food. This review presents saliva as a unique material, which modulates food perception due to constant presence of saliva in the mouth and thanks to its composition. Therefore, we highlight the salivary components that contribute to these effects. Moreover, this review is an attempt to structure the effects of saliva on perception of different food categories, where the mechanisms of salivary impact in perception of liquid, semi-solid, and solid foods are revealed. Finally, we emphasize that the large inter-individual variability in salivary composition and secretion appear to contribute to the fact that everyone experiences food in their own way. Therefore, the design of the sensory studies should consider the properties of volunteers' saliva and also carefully monitor the experimental conditions that affect salivary composition and flow rate.
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Affiliation(s)
- Daria S Khramova
- Department of Molecular Immunology and Biotechnology, Institute of Physiology of Коmi Science Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russia
| | - Sergey V Popov
- Department of Molecular Immunology and Biotechnology, Institute of Physiology of Коmi Science Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russia
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24
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Wu X, Qian L, Liu K, Wu J, Shan Z. Gastrointestinal microbiome and gluten in celiac disease. Ann Med 2021; 53:1797-1805. [PMID: 34647492 PMCID: PMC8519548 DOI: 10.1080/07853890.2021.1990392] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Accepted: 09/30/2021] [Indexed: 01/11/2023] Open
Abstract
Coeliac disease (CD), also known as gluten sensitive enteropathy, is an autoimmune intestinal disease induced by gluten in genetically susceptible individuals. Gluten is a common ingredient in daily diet and is one of the main environmental factors to induce coeliac disease. Adhering to gluten free diet (GFD) is an effective method for treating CD. Microbiota plays an extremely important role in maintaining human health, and diet is the main factor to regulate the composition and function of gut microbiota. Recent studies have shown that gluten metabolism is closely related to gastrointestinal tract (GIT) microbiota. With the increasing prevalence of coeliac disease, there is a need for alternative treatments to GFD. In this review, biological medication of gluten, relationship between gluten and gut microflora, effect of GFD on GIT microflora, and effect of probiotics on CD were reviewed. By analysing the research progress on relationship between gluten and gastrointestinal microbiome in coeliac disease, this review tried to explore the prospective and potential mechanism of microecological agents in treating coeliac disease.
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Affiliation(s)
- Xingxing Wu
- Affiliated Hospital of Nanjing University of Chinese Medicine, Nanjing, China
| | - Lin Qian
- Affiliated Hospital of Nanjing University of Chinese Medicine, Nanjing, China
| | - Kexin Liu
- Affiliated Hospital of Nanjing University of Chinese Medicine, Nanjing, China
| | - Jing Wu
- Institute of Chinese Medicine, Nanjing Drum Tower Hospital, Nanjing University, Drum Tower Clinical Medicine College of Nanjing University of Chinese Medicine, Nanjing, China
| | - Zhaowei Shan
- Affiliated Hospital of Nanjing University of Chinese Medicine, Nanjing, China
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25
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Mohamed Qadir R, Assafi MS. The association between body mass index and the oral Firmicutes and Bacteroidetes profiles of healthy individuals. MALAYSIAN FAMILY PHYSICIAN : THE OFFICIAL JOURNAL OF THE ACADEMY OF FAMILY PHYSICIANS OF MALAYSIA 2021; 16:36-43. [PMID: 34938391 PMCID: PMC8680938 DOI: 10.51866/oa1129] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
INTRODUCTION Microbiome status is considered an important factor that contributes to obesity. Investigations have shown that the oral microbiome comprises a vast array of bacterial species that can influence human health. OBJECTIVE To determine the association between the presence of the bacterial phyla Firmicutes and Bacteroidetes and the body mass index (BMI) status of normal, overweight and obese subjects in Duhok, Iraq. Additionally, to investigate the composition of oral Firmicutes and Bacteroidetes profiles for individuals with different BMI statuses. METHODS A total of 155 saliva samples were collected from participants in Duhok, Iraq. Bacterial genomic DNA was then extracted from the collected saliva. The presence of Firmicutes and Bacteroidetes phyla was detected via polymerase chain reaction. RESULTS Firmicutes and Bacteroidetes were detected in 63.2 and 37.4% of the population, respectively. Differences in the carriage rates of oral Firmicutes in overweight (78%) and obese individuals (83%) were statistically significant when compared to normal weight individuals (36%) (P<0.0001). The percentage rates of Bacteroidetes in obese individuals (26.4%) was statistically significant when compared to normal weight individuals (50.8%) (P=0.0078). The Firmicutes/ Bacteroidetes ratios (obese=3.1, overweight= 2.5 and normal weight=0.7) were higher with increasing BMI. CONCLUSION This study provides evidence of the Firmicutes/Bacteroidetes ratio growing with increasing BMI. High rates of Firmicutes could serve a role in the development of obesity. Further studies are required to clarify the exact relationship between oral bacteria and obesity, which could lead to a promising therapeutic method for improving the physical health of humans.
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Affiliation(s)
- Roshna Mohamed Qadir
- MSc, Department of Biology, College of Science, University of Duhok, Duhok Kurdistan Region, Iraq
| | - Mahde Saleh Assafi
- PhD, Department of Biology, College of Science, University of Duhok, Duhok Kurdistan Region, Iraq,
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26
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Schwartz M, Neiers F, Charles JP, Heydel JM, Muñoz-González C, Feron G, Canon F. Oral enzymatic detoxification system: Insights obtained from proteome analysis to understand its potential impact on aroma metabolization. Compr Rev Food Sci Food Saf 2021; 20:5516-5547. [PMID: 34653315 DOI: 10.1111/1541-4337.12857] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 09/02/2021] [Accepted: 09/10/2021] [Indexed: 12/17/2022]
Abstract
The oral cavity is an entry path into the body, enabling the intake of nutrients but also leading to the ingestion of harmful substances. Thus, saliva and oral tissues contain enzyme systems that enable the early neutralization of xenobiotics as soon as they enter the body. Based on recently published oral proteomic data from several research groups, this review identifies and compiles the primary detoxification enzymes (also known as xenobiotic-metabolizing enzymes) present in saliva and the oral epithelium. The functions and the metabolic activity of these enzymes are presented. Then, the activity of these enzymes in saliva, which is an extracellular fluid, is discussed with regard to the salivary parameters. The next part of the review presents research evidencing oral metabolization of aroma compounds and the putative involved enzymes. The last part discusses the potential role of these enzymatic reactions on the perception of aroma compounds in light of recent pieces of evidence of in vivo oral metabolization of aroma compounds affecting their release in mouth and their perception. Thus, this review highlights different enzymes appearing as relevant to explain aroma metabolism in the oral cavity. It also points out that further works are needed to unravel the effect of the oral enzymatic detoxification system on the perception of food flavor in the context of the consumption of complex food matrices, while considering the impact of food oral processing. Thus, it constitutes a basis to explore these biochemical mechanisms and their impact on flavor perception.
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Affiliation(s)
- Mathieu Schwartz
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, Dijon, France
| | - Fabrice Neiers
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, Dijon, France
| | - Jean-Philippe Charles
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, Dijon, France
| | - Jean-Marie Heydel
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, Dijon, France
| | - Carolina Muñoz-González
- Instituto de investigación en Ciencias de la Alimentación (CIAL), (CSIC-UAM), C/ Nicolás Cabrera, Madrid, Spain
| | - Gilles Feron
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, Dijon, France
| | - Francis Canon
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, Dijon, France
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Simões C, Caeiro I, Carreira L, Silva FCE, Lamy E. How Different Snacks Produce a Distinct Effect in Salivary Protein Composition. Molecules 2021; 26:molecules26092403. [PMID: 33919042 PMCID: PMC8122275 DOI: 10.3390/molecules26092403] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 04/16/2021] [Accepted: 04/19/2021] [Indexed: 11/16/2022] Open
Abstract
Saliva secretion changes in response to different stimulation. Studies performed in animals and humans suggest that dietary constituents may influence saliva composition, although the dynamics of these changes, and how they are specific for each type of food, are little known. The objective of the present study was to access the short-term effects of different foods in salivation and salivary protein composition. Twelve participants were tested for four snacks (yoghurt, bread, apple and walnuts). Non-stimulated saliva was collected before and at 0′, 5′ and 30′ after each snack intake. Flow rate, total protein, alpha-amylase enzymatic activity and salivary protein profile were analyzed. Yoghurt and apple were the snacks resulting in higher salivary changes, with higher increases in flow rate and alpha-amylase activity immediately after intake. The expression levels of immunoglobulin chains decreased after the intake of all snacks, whereas cystatins and one pink band (proline-rich proteins—PRPs) increased only after yoghurt intake. Walnut’s snack was the one resulting in lower changes, probably due to lower amounts eaten. Even so, it resulted in the increase in one PRPs band. In conclusion, changes in saliva composition varies with foods, with variable changes in proteins related to oral food processing and perception.
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Affiliation(s)
- Carla Simões
- Mediterranean Institute for Agricultural, Environmental and Development, University of Évora, 7002-556 Évora, Portugal; (C.S.); (I.C.); (L.C.)
| | - Inês Caeiro
- Mediterranean Institute for Agricultural, Environmental and Development, University of Évora, 7002-556 Évora, Portugal; (C.S.); (I.C.); (L.C.)
| | - Laura Carreira
- Mediterranean Institute for Agricultural, Environmental and Development, University of Évora, 7002-556 Évora, Portugal; (C.S.); (I.C.); (L.C.)
| | - Fernando Capela e Silva
- Department of Medical and Health Sciences, School of Health and Human Development and Mediterranean Institute for Agricultural, Environmental and Development, University of Évora, 7002-556 Évora, Portugal;
| | - Elsa Lamy
- Mediterranean Institute for Agricultural, Environmental and Development, University of Évora, 7002-556 Évora, Portugal; (C.S.); (I.C.); (L.C.)
- Correspondence:
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Pérez-Jiménez M, Muñoz-González C, Pozo-Bayón MA. Oral Release Behavior of Wine Aroma Compounds by Using In-Mouth Headspace Sorptive Extraction (HSSE) Method. Foods 2021; 10:415. [PMID: 33668607 PMCID: PMC7918325 DOI: 10.3390/foods10020415] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 02/08/2021] [Accepted: 02/09/2021] [Indexed: 12/14/2022] Open
Abstract
The oral release behavior of wine aroma compounds was determined by using an in-mouth headspace sorptive extraction (HSSE) procedure. For this, 32 volunteers rinsed their mouths with a red wine. Aroma release was monitored at three time points (immediately, 60 s, and 120 s) after wine expectoration. Twenty-two aroma compounds belonging to different chemical classes were identified in the mouth. Despite the large inter-individual differences, some interesting trends in oral release behavior were observed depending on the chemical family. In general, esters and linear alcohols showed rapid losses in the mouth over the three sampling times and therefore showed a low oral aroma persistence. On the contrary, terpenes, lactones, and C13 norisoprenoids showed lower variations in oral aroma release over time, thus showing a higher oral aroma persistence. Additionally, and despite their low polarity, furanic acids and guaiacol showed the highest oral aroma persistence. This work represents the first large study regarding in-mouth aroma release behavior after wine tasting, using real wines, and it confirmed that oral release behavior does not only depend on the physicochemical properties of aroma compounds but also on other features, such as the molecular structure and probably, on the characteristics and composition of the oral environment.
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Affiliation(s)
| | | | - María Angeles Pozo-Bayón
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, C/Nicolás Cabrera, 9, 28049 Madrid, Spain; (M.P.-J.); (C.M.-G.)
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Abstract
Virgin olive oil (VOO) has unique chemical characteristics among all other vegetable oils which are of paramount importance for human health. VOO constituents are also responsible of its peculiar flavor, a complex sensation due to a combination of aroma, taste, texture, and mouthfeel or trigeminal sensations. VOO flavor depends primarily on the concentration and nature of volatile and phenolic compounds present in olive oil which can change dramatically depending on agronomical and technological factors. Another aspect that can change the flavor perception is linked to the oral process during olive oil tasting. In fact, in this case, some human physiological and matrix effects modulate the flavor release in the mouth. The present review aims to give an overview on VOO flavor, with particular emphasis on the mechanisms affecting its production and release during a tasting.
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Schwartz M, Neiers F, Feron G, Canon F. The Relationship Between Salivary Redox, Diet, and Food Flavor Perception. Front Nutr 2021; 7:612735. [PMID: 33585536 PMCID: PMC7876224 DOI: 10.3389/fnut.2020.612735] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Accepted: 12/31/2020] [Indexed: 12/13/2022] Open
Abstract
The mouth is the gateway for entrance of food and microorganisms into the organism. The oral cavity is bathed by saliva, which is thus the first fluid that food and microorganisms will face after their entrance. As a result, saliva plays different functions, including lubrication, predigestion, protection, detoxification, and even transport of taste compounds to chemoreceptors located in the taste buds. To ensure its function of protection, saliva contains reactive harmful compounds such as reactive oxygen species that are controlled and neutralized by the antioxidant activity of saliva. Several antioxidant molecules control the production of molecules such as reactive oxygen compounds, neutralize them and/or repair the damage they have caused. Therefore, a balance between reactive oxidant species and antioxidant compounds exists. At the same time, food can also contain antioxidant compounds, which can participate in the equilibrium of this balance. Numerous studies have investigated the effects of different food components on the antioxidant capacity of saliva that correspond to the ability of saliva to neutralize reactive oxygen species. Contradictory results have sometimes been obtained. Moreover, some antioxidant compounds are also cofactors of enzymatic reactions that affect flavor compounds. Recent studies have considered the salivary antioxidant capacity to explain the release of flavor compounds ex vivo or in vivo. This article aims to review the effect of food on the antioxidant capacity of saliva and the impact of salivary antioxidant capacity on flavor perception after a brief presentation of the different molecules involved.
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Affiliation(s)
| | | | | | - Francis Canon
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Dijon, France
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Interactions between Polyphenols and Volatile Compounds in Wine: A Literature Review on Physicochemical and Sensory Insights. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11031157] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
Wine polyphenols (PPhs) and volatile organic compounds (VOCs) are responsible for two of the main sensory characteristics in defining the complexity and quality of red wines: astringency and aroma. Wine VOCs’ volatility and solubility are strongly influenced by the matrix composition, including the interactions with PPhs. To date, these interactions have not been deeply studied, although the topic is of great interest in oenology. This article reviews the available knowledge on the main physicochemical and sensory effects of polyphenols on the release and perception of wine aromas in orthonasal and retronasal conditions. It describes the molecular insights and the phenomena that can modify VOCs behavior, according to the different chemical classes. It introduces the possible impact of saliva on aroma release and perception through the modulation of polyphenols–aroma compounds interactions. Limitations and possible gaps to overcome are presented together with updated approaches used to investigate those interactions and their effects, as well as future perspectives on the subject.
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Chumponsuk T, Gruneck L, Gentekaki E, Jitprasertwong P, Kullawong N, Nakayama J, Popluechai S. The salivary microbiota of Thai adults with metabolic disorders and association with diet. Arch Oral Biol 2021; 122:105036. [PMID: 33421657 DOI: 10.1016/j.archoralbio.2020.105036] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 12/24/2020] [Accepted: 12/26/2020] [Indexed: 11/29/2022]
Abstract
OBJECTIVE This study aimed to investigate abundance of specific bacterial taxa in the saliva of 105 Thai adults with different BMI (lean, overweight, and obese) and T2DM subjects using qPCR targeting the 16S rRNA gene of various bacteria taxa. DESIGN We employed qPCR targeting 16S rRNA genes to explore the bacterial profiles and abundances in the saliva of Thai adult subjects with different BMI and T2DM. Multivariate statistical analyses (multiple factor analysis (MFA) and sparse Partial Least Squares Discriminant Analysis (sPLS-DA) were performed to assess the associations of salivary bacteria with diet, blood profile, gender, age, and use of antibiotics. RESULTS We found that abundance profiles of the examined salivary bacteria were similar across the four groups. When diet, blood profile, and gender, age, and use of antibiotics were considered, significant differences were noted between subgroups. A positive correlation was also found between consumption of carbonate soft drinks and Bacteroidetes, Gamma-proteobacteria, Veillonella, Fusobacterium and Fusobacterium nucleatum. CONCLUSIONS This is the first study demonstrating the relative abundance of salivary bacteria in adult Thai subjects with different levels of BMI and T2DM. Regardless of the similar pattern of bacterial profiles across groups, sPLS-DA analysis highlighted the influence of host variables (gender, age, and use of antibiotics) on the abundance of salivary microbiota. Our findings pave the way for further hypothesis testing to gain insight into the association between host factors and salivary microbiome.
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Affiliation(s)
| | - Lucsame Gruneck
- Gut Microbiome Research Group, Mae Fah Luang University, Muang, Chiang Rai, Thailand
| | - Eleni Gentekaki
- School of Science, Mae Fah Luang University, Muang, Chiang Rai, Thailand; Gut Microbiome Research Group, Mae Fah Luang University, Muang, Chiang Rai, Thailand
| | - Paiboon Jitprasertwong
- School of Geriatric Oral Health, Institute of Dentistry, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - Niwed Kullawong
- School of Health Science, Mae Fah Luang University, Muang, Chiang Rai, Thailand
| | - Jiro Nakayama
- Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan
| | - Siam Popluechai
- School of Science, Mae Fah Luang University, Muang, Chiang Rai, Thailand; Gut Microbiome Research Group, Mae Fah Luang University, Muang, Chiang Rai, Thailand.
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Criado C, Muñoz-González C, Pozo-Bayón MÁ. Differences in salivary flow and composition between age groups are correlated to dynamic retronasal aroma perception during wine consumption. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104046] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Lyu J, Chen S, Nie Y, Xu Y, Tang K. Aroma release during wine consumption: Factors and analytical approaches. Food Chem 2020; 346:128957. [PMID: 33460960 DOI: 10.1016/j.foodchem.2020.128957] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 12/14/2020] [Accepted: 12/23/2020] [Indexed: 10/22/2022]
Abstract
During wine consumption, aroma compounds are released from the wine matrix and are transported to the olfactory receptor in vivo, leading to retronasal perception which can affect consumer acceptance. During this process, in addition to the influence of the wine matrix compositions, some physiological factors can significantly influence aroma release leading to altered concentrations of the aroma compounds that reach the receptors. Therefore, this review is focused on the impact of multiple factors, including the physiology and wine matrix, on the aroma released during wine tasting. Moreover, to reflect the pattern of volatiles that reach the olfactory receptors during wine consumption, some analytical approaches have been described for in vitro and in vivo conditions.
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Affiliation(s)
- Jiaheng Lyu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China
| | - Shuang Chen
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China
| | - Yao Nie
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China.
| | - Ke Tang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China.
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Muñoz-González C, Feron G, Canon F. Physiological and oral parameters contribute prediction of retronasal aroma release in an elderly cohort. Food Chem 2020; 342:128355. [PMID: 33077286 DOI: 10.1016/j.foodchem.2020.128355] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 10/02/2020] [Accepted: 10/07/2020] [Indexed: 10/23/2022]
Abstract
Malnutrition is a serious problem in the elderly while understanding flavour perception could be a tool for controlling appetite or food choices. To increase our knowledge, we characterised the health and oral physiology (oral volume, swallowing tongue force, number of teeth and salivary flow rate, protein content and antioxidant capacity) of a cohort of 54 community-dwelling French elderly as well as their individual retronasal release of five aroma compounds (2-pentanone, 2-nonanone, 2,3-hexanedione, octanal and linalool) by proton-transfer-reaction mass spectrometry (PTR-MS). In general, large variability across participants was observed in both oral physiological (>40%) and retronasal aroma release (>56%) parameters. Multivariate analyses revealed a relationship between physiological parameters (mostly salivary antioxidant capacity) and retronasal aroma release that explained up to 46% of the variability observed. This study provides new insights to understand retronasal aroma release in the elderly that could contribute to the development of personalised nutrition strategies.
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Affiliation(s)
- Carolina Muñoz-González
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, F-21000 Dijon, France.
| | - Gilles Feron
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, F-21000 Dijon, France
| | - Francis Canon
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, F-21000 Dijon, France
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36
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Parker M, Onetto C, Hixson J, Bilogrevic E, Schueth L, Pisaniello L, Borneman A, Herderich M, de Barros Lopes M, Francis L. Factors Contributing to Interindividual Variation in Retronasal Odor Perception from Aroma Glycosides: The Role of Odorant Sensory Detection Threshold, Oral Microbiota, and Hydrolysis in Saliva. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10299-10309. [PMID: 31630520 DOI: 10.1021/acs.jafc.9b05450] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Glycosides are sugar conjugates of aroma compounds that are found in many fruits and vegetables, and while glycosides are non-volatile, they can release flavor during eating, through enzyme hydrolysis from oral microbiota. Recently, a range of sensory phenotypes for glucoside perception have been observed, reflecting interindividual variation in response to precursors of floral and smoky flavors, geranyl glucoside and guaiacyl glucoside. To understand this variation and investigate the role of oral microbiota on in vitro hydrolysis of glucosides in saliva, metagenomic screening was conducted using individuals representing the range of sensory phenotypes for geranyl and guaiacyl glucosides. In parallel, sensory retronasal detection thresholds for geranyl glucoside, guaiacyl glucoside, and the volatile odorants geraniol and guaiacol were determined. Oral microbial communities correlated with hydrolysis of glucosides in saliva, but the relationship did not extend to sensory phenotypes. Overall, the retronasal detection threshold of the volatile odorants studied was the main factor determining sensory phenotype.
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Affiliation(s)
- Mango Parker
- The Australian Wine Research Institute, Post Office Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia
- School of Pharmacy and Medical Sciences, The University of South Australia, General Post Office Box 2471, Adelaide, South Australia 5001, Australia
| | - Cristobal Onetto
- The Australian Wine Research Institute, Post Office Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia
| | - Josh Hixson
- The Australian Wine Research Institute, Post Office Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia
| | - Eleanor Bilogrevic
- The Australian Wine Research Institute, Post Office Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia
| | - Louisa Schueth
- The Australian Wine Research Institute, Post Office Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia
| | - Lisa Pisaniello
- The Australian Wine Research Institute, Post Office Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia
| | - Anthony Borneman
- The Australian Wine Research Institute, Post Office Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia
| | - Markus Herderich
- The Australian Wine Research Institute, Post Office Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia
| | - Miguel de Barros Lopes
- School of Pharmacy and Medical Sciences, The University of South Australia, General Post Office Box 2471, Adelaide, South Australia 5001, Australia
| | - Leigh Francis
- The Australian Wine Research Institute, Post Office Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia
- School of Pharmacy and Medical Sciences, The University of South Australia, General Post Office Box 2471, Adelaide, South Australia 5001, Australia
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Distribution of Antibiotic Resistance Genes in the Saliva of Healthy Omnivores, Ovo-Lacto-Vegetarians, and Vegans. Genes (Basel) 2020; 11:genes11091088. [PMID: 32961926 PMCID: PMC7564780 DOI: 10.3390/genes11091088] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2020] [Revised: 09/09/2020] [Accepted: 09/16/2020] [Indexed: 02/07/2023] Open
Abstract
Food consumption allows the entrance of bacteria and their antibiotic resistance (AR) genes into the human oral cavity. To date, very few studies have examined the influence of diet on the composition of the salivary microbiota, and even fewer investigations have specifically aimed to assess the impact of different long-term diets on the salivary resistome. In this study, the saliva of 144 healthy omnivores, ovo-lacto-vegetarians, and vegans were screened by nested PCR for the occurrence of 12 genes conferring resistance to tetracyclines, macrolide-lincosamide-streptogramin B, vancomycin, and β-lactams. The tet(W), tet(M), and erm(B) genes occurred with the highest frequencies. Overall, no effect of diet on AR gene distribution was seen. Some differences emerged at the recruiting site level, such as the higher frequency of erm(C) in the saliva of the ovo-lacto-vegetarians and omnivores from Bologna and Turin, respectively, and the higher occurrence of tet(K) in the saliva of the omnivores from Bologna. A correlation of the intake of milk and cheese with the abundance of tet(K) and erm(C) genes was seen. Finally, when the occurrence of the 12 AR genes was evaluated along with geographical location, age, and sex as sources of variability, high similarity among the 144 volunteers was seen.
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38
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Koslovsky MD, Hoffman KL, Daniel CR, Vannucci M. A Bayesian model of microbiome data for simultaneous identification of covariate associations and prediction of phenotypic outcomes. Ann Appl Stat 2020. [DOI: 10.1214/20-aoas1354] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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39
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Lamy E, Santos V, Barrambana S, Simões C, Carreira L, Infante P, Capela e Silva F. Saliva Protein Composition Relates with Interindividual Variations in Bread Sensory Ratings. STARCH-STARKE 2020. [DOI: 10.1002/star.202000052] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Elsa Lamy
- MED (Mediterranean Institute for Agriculture, Environment and Development), Institute for Advanced Studies and Research (IIFA) University of Évora Évora 7002‐554 Portugal
| | - Vera Santos
- University of Evora Department of Biology, School of Sciences and Technology (ECT) University of Évora Évora 7002‐554 Portugal
| | - Sara Barrambana
- University of Evora Department of Biology, School of Sciences and Technology (ECT) University of Évora Évora 7002‐554 Portugal
| | - Carla Simões
- MED (Mediterranean Institute for Agriculture, Environment and Development), Institute for Advanced Studies and Research (IIFA) University of Évora Évora 7002‐554 Portugal
| | - Laura Carreira
- MED (Mediterranean Institute for Agriculture, Environment and Development), Institute for Advanced Studies and Research (IIFA) University of Évora Évora 7002‐554 Portugal
| | - Paulo Infante
- CIMA (Research Centre for Mathematics and Applications), IIFA Department of Mathematics, School of Sciences and Technology (ECT) University of Évora Évora Portugal
| | - Fernando Capela e Silva
- MED (Mediterranean Institute for Agriculture, Environment and Development), Institute for Advanced Studies and Research (IIFA) University of Évora Évora 7002‐554 Portugal
- University of Evora Department of Biology, School of Sciences and Technology (ECT) University of Évora Évora 7002‐554 Portugal
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40
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Schwartz M, Neiers F, Feron G, Canon F. Activités oxydo-réductrices dans la salive : modulation par l’alimentation et importance pour la perception sensorielle des aliments. CAHIERS DE NUTRITION ET DE DIÉTÉTIQUE 2020. [DOI: 10.1016/j.cnd.2020.06.004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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41
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A Mediterranean Diet Intervention Reduces the Levels of Salivary Periodontopathogenic Bacteria in Overweight and Obese Subjects. Appl Environ Microbiol 2020; 86:AEM.00777-20. [PMID: 32276980 DOI: 10.1128/aem.00777-20] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Accepted: 04/08/2020] [Indexed: 12/12/2022] Open
Abstract
The human oral cavity is a complex ecosystem, and the alterations in salivary microbial communities are associated with both oral and nonoral diseases. The Mediterranean diet (MD) is a healthy dietary pattern useful for both prevention and treatment of several diseases. To further explore the effects of the MD on human health, in this study, we investigated the changes in the salivary microbial communities in overweight/obese subjects after an individually tailored MD-based nutritional intervention. Healthy overweight and obese subjects were randomized between two intervention groups. The MD group (Med-D group) increased their MD adherence during 8 weeks of intervention while the control diet (control-D) group did not change their dietary habits. The salivary microbiota was assessed at baseline and after 4 and 8 weeks of intervention. Despite no observed changes in the overall salivary microbiota composition, we found a significant decrease in the relative abundances of species-level operational taxonomic units annotated as Porphyromonas gingivalis, Prevotella intermedia, and Treponema denticola in the Med-D group compared to that in the control-D group after 8 weeks of intervention, which are known to be associated with periodontal disease. Such variations were significantly linked to dietary variables such as MD adherence rates and intakes of animal versus vegetable proteins. In addition, increased levels of Streptococcus cristatus were observed in the Med-D group, which has been reported as an antagonistic taxon inhibiting P. gingivalis gene expression. Our findings suggest that an MD-based nutritional intervention may be implicated in reducing periodontal bacteria, and an MD may be a dietary strategy supportive of oral homeostasis.IMPORTANCE Changes in dietary behavior with increased adherence to a Mediterranean diet can determine a reduction of periodontopathogenic bacterial abundances in the saliva of overweight subjects with cardiometabolic risk due to an unhealthy lifestyle, without any change in individual energy intake, nutrient intake, and physical activity.
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Viljakainen J, Raju SC, Viljakainen H, Figueiredo RADO, Roos E, Weiderpass E, Rounge TB. Meal Regularity Plays a Role in Shaping the Saliva Microbiota. Front Microbiol 2020; 11:757. [PMID: 32390990 PMCID: PMC7194025 DOI: 10.3389/fmicb.2020.00757] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Accepted: 03/30/2020] [Indexed: 01/14/2023] Open
Abstract
BACKGROUND Diet may influence health directly or indirectly via the human microbiota, emphasizing the need to unravel these complex relationships for future health benefits. Associations between eating habits and gut microbiota have been shown, but less is known about the association between eating habits and saliva microbiota. OBJECTIVE The aim of this study was to investigate if eating habits and meal patterns are associated with the saliva microbiota. METHODS In total, 842 adolescents, aged 11-14 years, from the Finnish Health in Teens (Fin-HIT) study cohort were included in this study. Eating habits and breakfast and dinner patterns were derived from a web-based questionnaire answered in school. Three major eating habit groups were identified: fruit and vegetable avoiders (FV avoiders), healthy and unhealthy. Microbiota profiles were produced from 16S rRNA gene (V3-V4) sequencing of DNA from the saliva samples. Statistical models were adjusted for gender, age, parental language, body mass index (BMI) categories, and sequencing depth. RESULTS Regular breakfast eaters had a higher alpha diversity (Shannon index with mean (standard error of means) 2.27 (0.03) vs. 2.22 (0.03), p = 0.06, inverse Simpson's index with 6.27 (0.17) vs. 5.80 (0.02), p = 0.01), and slight differences in bacterial composition (PERMANOVA: p = 0.001) compared with irregular breakfast eaters. A similar trend in alpha diversity was observed between regular and irregular dinner eaters (Shannon index with 2.27 (0.03) vs. 2.22 (0.03), p = 0.054, inverse Simpson's index with 6.23 (0.17) vs. 6.04 (0.22), p = 0.28), while no difference was found in composition (PERMANOVA: p = 0.08). No differences were identified between eating habit groups and saliva microbiota diversity (Shannon index p = 0.77, inverse Simpson's index p = 0.94) or composition (PERMANOVA: p = 0.13). FV avoiders, irregular breakfast eaters and irregular dinner eaters had high abundances of Prevotella. CONCLUSION Regularity of eating, especially breakfast eating, was associated with more diverse saliva microbiota and different composition compared with irregular eaters. However, the dissimilarities in composition were small between regular and irregular breakfast eaters. Our results suggest that Prevotella abundances in saliva were common in FV avoiders and meal skippers. However, the clinical implications of these findings need to be evaluated in future studies.
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Affiliation(s)
- Jannina Viljakainen
- Folkhälsan Research Center, Helsinki, Finland
- Faculty of Medicine, University of Helsinki, Helsinki, Finland
| | - Sajan C. Raju
- Folkhälsan Research Center, Helsinki, Finland
- Faculty of Medicine, University of Helsinki, Helsinki, Finland
| | - Heli Viljakainen
- Folkhälsan Research Center, Helsinki, Finland
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | | | - Eva Roos
- Folkhälsan Research Center, Helsinki, Finland
- Faculty of Medicine, University of Helsinki, Helsinki, Finland
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Elisabete Weiderpass
- International Agency for Research on Cancer – World Health Organization, Lyon, France
| | - Trine B. Rounge
- Folkhälsan Research Center, Helsinki, Finland
- Faculty of Medicine, University of Helsinki, Helsinki, Finland
- Department of Research, Cancer Registry of Norway, Oslo, Norway
- Department of Informatics, University of Oslo, Oslo, Norway
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Woodhams DC, Bletz MC, Becker CG, Bender HA, Buitrago-Rosas D, Diebboll H, Huynh R, Kearns PJ, Kueneman J, Kurosawa E, LaBumbard BC, Lyons C, McNally K, Schliep K, Shankar N, Tokash-Peters AG, Vences M, Whetstone R. Host-associated microbiomes are predicted by immune system complexity and climate. Genome Biol 2020; 21:23. [PMID: 32014020 PMCID: PMC6996194 DOI: 10.1186/s13059-019-1908-8] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Accepted: 12/02/2019] [Indexed: 02/07/2023] Open
Abstract
BACKGROUND Host-associated microbiomes, the microorganisms occurring inside and on host surfaces, influence evolutionary, immunological, and ecological processes. Interactions between host and microbiome affect metabolism and contribute to host adaptation to changing environments. Meta-analyses of host-associated bacterial communities have the potential to elucidate global-scale patterns of microbial community structure and function. It is possible that host surface-associated (external) microbiomes respond more strongly to variations in environmental factors, whereas internal microbiomes are more tightly linked to host factors. RESULTS Here, we use the dataset from the Earth Microbiome Project and accumulate data from 50 additional studies totaling 654 host species and over 15,000 samples to examine global-scale patterns of bacterial diversity and function. We analyze microbiomes from non-captive hosts sampled from natural habitats and find patterns with bioclimate and geophysical factors, as well as land use, host phylogeny, and trophic level/diet. Specifically, external microbiomes are best explained by variations in mean daily temperature range and precipitation seasonality. In contrast, internal microbiomes are best explained by host factors such as phylogeny/immune complexity and trophic level/diet, plus climate. CONCLUSIONS Internal microbiomes are predominantly associated with top-down effects, while climatic factors are stronger determinants of microbiomes on host external surfaces. Host immunity may act on microbiome diversity through top-down regulation analogous to predators in non-microbial ecosystems. Noting gaps in geographic and host sampling, this combined dataset represents a global baseline available for interrogation by future microbial ecology studies.
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Affiliation(s)
- Douglas C. Woodhams
- Department of Biology, University of Massachusetts Boston, Boston, MA 02125 USA
- Smithsonian Tropical Research Institute, Roosevelt Ave. Tupper Building – 401, 0843-03092 Panamá, Panama
| | - Molly C. Bletz
- Department of Biology, University of Massachusetts Boston, Boston, MA 02125 USA
| | - C. Guilherme Becker
- Department of Biological Sciences, The University of Alabama, Tuscaloosa, AL 35487 USA
| | - Hayden A. Bender
- Department of Biology, University of Massachusetts Boston, Boston, MA 02125 USA
| | - Daniel Buitrago-Rosas
- Department of Biology, University of Massachusetts Boston, Boston, MA 02125 USA
- Smithsonian Tropical Research Institute, Roosevelt Ave. Tupper Building – 401, 0843-03092 Panamá, Panama
| | - Hannah Diebboll
- Department of Biology, University of Massachusetts Boston, Boston, MA 02125 USA
| | - Roger Huynh
- Department of Biology, University of Massachusetts Boston, Boston, MA 02125 USA
| | - Patrick J. Kearns
- Department of Biology, University of Massachusetts Boston, Boston, MA 02125 USA
| | - Jordan Kueneman
- Smithsonian Tropical Research Institute, Roosevelt Ave. Tupper Building – 401, 0843-03092 Panamá, Panama
| | - Emmi Kurosawa
- Department of Biology, University of Massachusetts Boston, Boston, MA 02125 USA
| | | | - Casandra Lyons
- Department of Biology, University of Massachusetts Boston, Boston, MA 02125 USA
| | - Kerry McNally
- School for the Environment, University of Massachusetts, Boston, MA 02125 USA
- Animal Health Department, New England Aquarium, Boston, MA 02110 USA
| | - Klaus Schliep
- Department of Biology, University of Massachusetts Boston, Boston, MA 02125 USA
| | - Nachiket Shankar
- Department of Biology, University of Massachusetts Boston, Boston, MA 02125 USA
| | - Amanda G. Tokash-Peters
- Department of Biology, University of Massachusetts Boston, Boston, MA 02125 USA
- Center of Excellence in Biodiversity and Natural Resource Management, University of Rwanda, RN1, Butare, Rwanda
| | - Miguel Vences
- Zoological Institute, Braunschweig University of Technology, Mendelssohnstr. 4, 38106 Braunschweig, Germany
| | - Ross Whetstone
- Department of Biology, University of Massachusetts Boston, Boston, MA 02125 USA
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María PJ, Carolina MG, María Ángeles PB. Understanding human salivary esterase activity and its variation under wine consumption conditions. RSC Adv 2020; 10:24352-24361. [PMID: 35516217 PMCID: PMC9055122 DOI: 10.1039/d0ra04624h] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Accepted: 06/22/2020] [Indexed: 01/04/2023] Open
Abstract
Salivary esterase enzymes have been related to the in vitro hydrolysis of carboxylic esters associated with fruity and pleasant aroma nuances in many types of wine. However, very little is known about human total salivary esterase activity (TSEA) under physiological conditions. The purpose of this study is to gain understanding of TSEA and its relevance under wine consumption conditions. To do this, a methodology for TSEA measurement was optimised and applied to examine inter-individual differences (n = 10). Furthermore, TSEA was correlated with other salivary parameters (flow, pH, total protein content). The effect of the oral exposure to different types of wine-like solutions with different composition (ethanol, phenolic and aroma compounds) on TSEA was also assessed. Results showed large inter-individual differences, up to 86%, on TSEA values. Additionally, TSEA was positively correlated with the total salivary protein content (TPC) and negatively correlated with salivary pH and flow. After the oral exposure to wine-like solutions, the combined presence of ethanol, carboxylic esters and phenolic compounds produced the highest TSEA value. Results from this work prove that human salivary esterase is active during wine consumption, and adds support to the involvement of this enzymatic activity on wine aroma perception during wine intake, which will require future studies. Human salivary esterase is active during wine consumption supporting its potential involvement on the perception of odorant esters during wine intake.![]()
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Affiliation(s)
- Pérez-Jiménez María
- Instituto de Investigación en Ciencias de la Alimentación (CIAL)
- CSIC-UAM
- Madrid
- Spain
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Raju SC, Lagström S, Ellonen P, de Vos WM, Eriksson JG, Weiderpass E, Rounge TB. Gender-Specific Associations Between Saliva Microbiota and Body Size. Front Microbiol 2019; 10:767. [PMID: 31024514 PMCID: PMC6467948 DOI: 10.3389/fmicb.2019.00767] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2018] [Accepted: 03/26/2019] [Indexed: 02/02/2023] Open
Abstract
Objective The human intestinal microbiota likely play an important role in the development of overweight and obesity. However, the associations between saliva microbiota and body mass index (BMI) have been sparsely studied. The aim of this study was to identify the associations between saliva microbiota and body size in Finnish children. Methods The saliva microbiota of 900 Finnish children, aged 11–14 years with measured height and weight, was characterized using 16S rRNA (V3–V4) sequencing. Results The core saliva microbiota consisted of 14 genera that were present in more than 95% of the Finnish children. The saliva microbiota profiles were gender-specific with higher alpha-diversity in boys than girls and significant differences between the genders in community composition and abundances. Alpha-diversity differed between normal weight and overweight girls and between normal weight and obese boys. The composition was dissimilar between normal weight and obese girls, but not in boys. The relative abundance profiles differed according to body size. Decrease in commensal saliva bacteria were observed in all the body sizes when compared to normal weight children. Notably, the relative abundance of bacteria related to, Veillonella, Prevotella, Selenomonas, and Streptococcus was reduced in obese children. Conclusion Saliva microbiota diversity and composition were significantly associated with body size and gender in Finnish children. Body size–specific saliva microbiota profiles open new avenues for studying the potential roles of microbiota in weight development and management.
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Affiliation(s)
- Sajan C Raju
- Folkhälsan Research Center, Helsinki, Finland.,Faculty of Medicine, University of Helsinki, Helsinki, Finland
| | - Sonja Lagström
- Institute for Molecular Medicine Finland, University of Helsinki, Helsinki, Finland
| | - Pekka Ellonen
- Institute for Molecular Medicine Finland, University of Helsinki, Helsinki, Finland
| | - Willem M de Vos
- Human Microbiome Research, Faculty of Medicine, University of Helsinki, Helsinki, Finland.,Laboratory of Microbiology, Wageningen University, Wageningen, Netherlands
| | - Johan G Eriksson
- Folkhälsan Research Center, Helsinki, Finland.,Department of General Practice and Primary Health Care, University of Helsinki and Helsinki University Hospital, Helsinki, Finland.,Department of Chronic Disease Prevention, National Institute for Health and Welfare, Helsinki, Finland
| | - Elisabete Weiderpass
- Folkhälsan Research Center, Helsinki, Finland.,Faculty of Medicine, University of Helsinki, Helsinki, Finland.,Department of Research, Cancer Registry of Norway, Institute of Population-based Cancer Research, Oslo, Norway.,Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden.,Department of Community Medicine, Faculty of Health Sciences, University of Tromsø, The Arctic University of Norway, Tromsø, Norway
| | - Trine B Rounge
- Folkhälsan Research Center, Helsinki, Finland.,Faculty of Medicine, University of Helsinki, Helsinki, Finland.,Department of Research, Cancer Registry of Norway, Institute of Population-based Cancer Research, Oslo, Norway
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Assessment Wine Aroma Persistence by Using an in Vivo PTR-ToF-MS Approach and Its Relationship with Salivary Parameters. Molecules 2019; 24:molecules24071277. [PMID: 30986916 PMCID: PMC6479722 DOI: 10.3390/molecules24071277] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 03/21/2019] [Accepted: 03/29/2019] [Indexed: 11/18/2022] Open
Abstract
To better understand wine aroma persistence, the nasal cavity of nine volunteers was monitored by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) after they rinsed their mouths with three rosé wines (one control and the same wine supplemented with two tannin extracts) during four minutes. Wines were aromatised with a mixture of five target aroma compounds. Results showed that wine aroma persistence was highly compound-dependent: while esters disappeared very fast, other compounds such as linalool remained in the oral cavity for longer times after wine expectoration. A low effect of tannins (at 50 mg/L) on nasal cavity parameters was observed, with the exception for the compound ethyl decanoate that was significantly higher released in the presence of tannins. Strong interindividual differences on aroma persistence were also found. Significant positive correlations with the salivary total protein content and negative with the salivary flow were observed for specific compounds. This work has studied for the first time in vivo wine aroma persistence in real time from an analytical perspective.
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Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions. Food Res Int 2019; 116:548-558. [DOI: 10.1016/j.foodres.2018.08.072] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2018] [Revised: 07/14/2018] [Accepted: 08/23/2018] [Indexed: 12/26/2022]
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Ethnicity, gender and physiological parameters: Their effect on in vivo flavour release and perception during chewing gum consumption. Food Res Int 2018; 116:57-70. [PMID: 30716982 DOI: 10.1016/j.foodres.2018.12.019] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 11/20/2018] [Accepted: 12/17/2018] [Indexed: 01/25/2023]
Abstract
In this study, the impact of physiological parameters, ethnicity and gender on flavour perception and flavour release of chewing gum was investigated. Proton Transfer Reaction Mass Spectrometry in-nose monitoring of volatile organic compounds was coupled to discontinuous time intensity sensory evaluation for mint flavour and sweetness perception. Each of the 29 subjects, 14 European and 15 Chinese panelists (13 male and 16 females, age 24 ± 1.4 years old) consumed the samples in triplicates. Physiological parameters (oral cavity volume, salivary flow, acetone and isoprene concentration and fungiform papillae density) were measured. Significant differences for in vivo flavour release between Chinese and European panelists after 90 s of consumption and after the gum was removed from the mouth were found. Significant differences were observed also in flavour and sweetness perception while no gender effect was detected. In this work, for the first time an effect of ethnicity on in-nose flavour release monitored through PTR-MS was noticed during chewing gum consumption, in agreement with the findings from sensory evaluation. Single physiological parameters do not explain the relation between flavour in nose release and perception during consumption.
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Muñoz-González C, Brulé M, Feron G, Canon F. Does interindividual variability of saliva affect the release and metabolization of aroma compounds ex vivo? The particular case of elderly suffering or not from hyposalivation. J Texture Stud 2018; 50:36-44. [PMID: 30520036 DOI: 10.1111/jtxs.12382] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2018] [Revised: 10/11/2018] [Accepted: 11/22/2018] [Indexed: 12/25/2022]
Abstract
The aim of this work was to study the effects of interindividual variability of human elderly saliva on aroma release and metabolization by ex vivo approaches. Thirty individuals suffering or not from hyposalivation were selected from a panel formed by 110 elderly people (aged >65 years old) that were matched by age and sex. Then, their stimulated saliva samples were independently incubated in presence of three aroma compounds (ethyl hexanoate, octanal, 2-nonanone) to perform headspace-gas chromatography and liquid/liquid extraction-gas chromatography mass spectrometry analyses. These assays revealed that the extent of saliva effect on the release and metabolization of aroma compounds was highly dependent on the chemical family of the compounds (octanal>ethyl hexanoate>2-nonanone). Moreover, salivas from the hyposalivator (HPS) group exerted a significant lower release and/or higher metabolization than those of the control group for the three assayed compounds. Regarding the biochemical characterization of the saliva samples, no significant differences were found in the total protein content between the two groups. This does not preclude the involvement of specific proteins on the observed results that need to be clarified in further experiments. Saliva from the HPS group presented a significantly higher total antioxidant capacity than that of the control group, which suggests that this parameter could be related to the metabolization of aroma compounds by saliva. Such effects might alter aroma perception in individuals suffering from hyposalivation. PRACTICAL APPLICATIONS: The world population is getting older so fast that most countries are not prepared to handle this demographic challenge, characterized by an increasing prevalence of noncommunicable chronic diseases (e.g., diabetes, gastrointestinal disorders) associated to inadequate eating patterns. Thus, supporting a balanced diet is one of the most cost-effective strategies to maintain a good quality of life. A suitable diet needs to take into account both, specific sensory and nutritional individual needs. However, aging is often accompanied by deterioration in oral health (e.g., low salivary secretions), which could alter the capacities to taste and smell. Results from this work contribute to a better understanding of the role of human saliva in aroma release and metabolization, a first step to comprehend retronasal aroma release and perception. This knowledge will help to propose innovative solutions for the reformulation of food products better adapted to the elderly's needs, thus allowing delayed onset of dependency.
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Affiliation(s)
- Carolina Muñoz-González
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, Dijon, France
| | - Marine Brulé
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, Dijon, France
| | - Gilles Feron
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, Dijon, France
| | - Francis Canon
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, Dijon, France
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Suzuki A, Iwata J. Molecular Regulatory Mechanism of Exocytosis in the Salivary Glands. Int J Mol Sci 2018; 19:E3208. [PMID: 30336591 PMCID: PMC6214078 DOI: 10.3390/ijms19103208] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2018] [Revised: 10/10/2018] [Accepted: 10/11/2018] [Indexed: 12/12/2022] Open
Abstract
Every day, salivary glands produce about 0.5 to 1.5 L of saliva, which contains salivary proteins that are essential for oral health. The contents of saliva, 0.3% proteins (1.5 to 4.5 g) in fluid, help prevent oral infections, provide lubrication, aid digestion, and maintain oral health. Acinar cells in the lobular salivary glands secrete prepackaged secretory granules that contain salivary components such as amylase, mucins, and immunoglobulins. Despite the important physiological functions of salivary proteins, we know very little about the regulatory mechanisms of their secretion via exocytosis, which is a process essential for the secretion of functional proteins, not only in salivary glands, but also in other secretory organs, including lacrimal and mammary glands, the pancreas, and prostate. In this review, we discuss recent findings that elucidate exocytosis by exocrine glands, especially focusing on the salivary glands, in physiological and pathological conditions.
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Affiliation(s)
- Akiko Suzuki
- Department of Diagnostic & Biomedical Sciences, The University of Texas Health Science Center at Houston School of Dentistry, Houston, TX 77054, USA.
- Center for Craniofacial Research, The University of Texas Health Science Center at Houston School of Dentistry, Houston, TX 77054, USA.
| | - Junichi Iwata
- Department of Diagnostic & Biomedical Sciences, The University of Texas Health Science Center at Houston School of Dentistry, Houston, TX 77054, USA.
- Center for Craniofacial Research, The University of Texas Health Science Center at Houston School of Dentistry, Houston, TX 77054, USA.
- Program of Biochemistry and Cell Biology, The University of Texas Graduate School of Biomedical Sciences at Houston, Houston, TX 77030, USA.
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