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Neiers F, Jarriault D, Menetrier F, Faure P, Briand L, Heydel JM. Correction: The odorant metabolizing enzyme UGT2A1: Immunolocalization and impact of the modulation of its activity on the olfactory response. PLoS One 2024; 19:e0299662. [PMID: 38394150 PMCID: PMC10889619 DOI: 10.1371/journal.pone.0299662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2024] Open
Abstract
[This corrects the article DOI: 10.1371/journal.pone.0249029.].
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Nivet C, Custovic I, Avoscan L, Bikker FJ, Bonnotte A, Bourillot E, Briand L, Brignot H, Heydel JM, Herrmann N, Lelièvre M, Lesniewska E, Neiers F, Piétrement O, Schwartz M, Belloir C, Canon F. Development of New Models of Oral Mucosa to Investigate the Impact of the Structure of Transmembrane Mucin-1 on the Mucosal Pellicle Formation and Its Physicochemical Properties. Biomedicines 2024; 12:139. [PMID: 38255244 PMCID: PMC10812975 DOI: 10.3390/biomedicines12010139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 12/21/2023] [Accepted: 12/25/2023] [Indexed: 01/24/2024] Open
Abstract
The mucosal pellicle (MP) is a biological film protecting the oral mucosa. It is composed of bounded salivary proteins and transmembrane mucin MUC1 expressed by oral epithelial cells. Previous research indicates that MUC1 expression enhances the binding of the main salivary protein forming the MP, MUC5B. This study investigated the influence of MUC1 structure on MP formation. A TR146 cell line, which does not express MUC1 natively, was stably transfected with genes coding for three MUC1 isoforms differing in the structure of the two main extracellular domains: the VNTR domain, exhibiting a variable number of tandem repeats, and the SEA domain, maintaining the two bound subunits of MUC1. Semi-quantification of MUC1 using dot blot chemiluminescence showed comparable expression levels in all transfected cell lines. Semi-quantification of MUC5B by immunostaining after incubation with saliva revealed that MUC1 expression significantly increased MUC5B adsorption. Neither the VNTR domain nor the SEA domain was influenced MUC5B anchoring, suggesting the key role of the MUC1 N-terminal domain. AFM-IR nanospectroscopy revealed discernible shifts indicative of changes in the chemical properties at the cell surface due to the expression of the MUC1 isoform. Furthermore, the observed chemical shifts suggest the involvement of hydrophobic effects in the interaction between MUC1 and salivary proteins.
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Affiliation(s)
- Clément Nivet
- Center for Taste and Feeding Behaviour (CSGA), UMR1324 INRAE, Institut Agro Dijon, Université de Bourgogne, UMR6265 CNRS, 21000 Dijon, France; (C.N.); (L.B.); (H.B.); (J.-M.H.); (N.H.); (M.L.); (F.N.); (M.S.); (C.B.)
| | - Irma Custovic
- Institut Carnot de Bourgogne (ICB), UMR CNRS 6303, University of Bourgogne, 21000 Dijon, France; (I.C.); (E.B.); (E.L.); (O.P.)
| | - Laure Avoscan
- Agroécologie, UMR1347 INRAE, ERL CNRS 6300, DimaCell Platform, Center of Microscopy INRAE, University of Bourgogne, 21000 Dijon, France; (L.A.); (A.B.)
| | - Floris J. Bikker
- Department of Oral Biochemistry, Academic Centre for Dentistry Amsterdam, University of Amsterdam and VU University Amsterdam, 1081 LA Amsterdam, The Netherlands;
| | - Aline Bonnotte
- Agroécologie, UMR1347 INRAE, ERL CNRS 6300, DimaCell Platform, Center of Microscopy INRAE, University of Bourgogne, 21000 Dijon, France; (L.A.); (A.B.)
| | - Eric Bourillot
- Institut Carnot de Bourgogne (ICB), UMR CNRS 6303, University of Bourgogne, 21000 Dijon, France; (I.C.); (E.B.); (E.L.); (O.P.)
| | - Loïc Briand
- Center for Taste and Feeding Behaviour (CSGA), UMR1324 INRAE, Institut Agro Dijon, Université de Bourgogne, UMR6265 CNRS, 21000 Dijon, France; (C.N.); (L.B.); (H.B.); (J.-M.H.); (N.H.); (M.L.); (F.N.); (M.S.); (C.B.)
| | - Hélène Brignot
- Center for Taste and Feeding Behaviour (CSGA), UMR1324 INRAE, Institut Agro Dijon, Université de Bourgogne, UMR6265 CNRS, 21000 Dijon, France; (C.N.); (L.B.); (H.B.); (J.-M.H.); (N.H.); (M.L.); (F.N.); (M.S.); (C.B.)
| | - Jean-Marie Heydel
- Center for Taste and Feeding Behaviour (CSGA), UMR1324 INRAE, Institut Agro Dijon, Université de Bourgogne, UMR6265 CNRS, 21000 Dijon, France; (C.N.); (L.B.); (H.B.); (J.-M.H.); (N.H.); (M.L.); (F.N.); (M.S.); (C.B.)
| | - Noémie Herrmann
- Center for Taste and Feeding Behaviour (CSGA), UMR1324 INRAE, Institut Agro Dijon, Université de Bourgogne, UMR6265 CNRS, 21000 Dijon, France; (C.N.); (L.B.); (H.B.); (J.-M.H.); (N.H.); (M.L.); (F.N.); (M.S.); (C.B.)
| | - Mélanie Lelièvre
- Center for Taste and Feeding Behaviour (CSGA), UMR1324 INRAE, Institut Agro Dijon, Université de Bourgogne, UMR6265 CNRS, 21000 Dijon, France; (C.N.); (L.B.); (H.B.); (J.-M.H.); (N.H.); (M.L.); (F.N.); (M.S.); (C.B.)
| | - Eric Lesniewska
- Institut Carnot de Bourgogne (ICB), UMR CNRS 6303, University of Bourgogne, 21000 Dijon, France; (I.C.); (E.B.); (E.L.); (O.P.)
| | - Fabrice Neiers
- Center for Taste and Feeding Behaviour (CSGA), UMR1324 INRAE, Institut Agro Dijon, Université de Bourgogne, UMR6265 CNRS, 21000 Dijon, France; (C.N.); (L.B.); (H.B.); (J.-M.H.); (N.H.); (M.L.); (F.N.); (M.S.); (C.B.)
| | - Olivier Piétrement
- Institut Carnot de Bourgogne (ICB), UMR CNRS 6303, University of Bourgogne, 21000 Dijon, France; (I.C.); (E.B.); (E.L.); (O.P.)
| | - Mathieu Schwartz
- Center for Taste and Feeding Behaviour (CSGA), UMR1324 INRAE, Institut Agro Dijon, Université de Bourgogne, UMR6265 CNRS, 21000 Dijon, France; (C.N.); (L.B.); (H.B.); (J.-M.H.); (N.H.); (M.L.); (F.N.); (M.S.); (C.B.)
| | - Christine Belloir
- Center for Taste and Feeding Behaviour (CSGA), UMR1324 INRAE, Institut Agro Dijon, Université de Bourgogne, UMR6265 CNRS, 21000 Dijon, France; (C.N.); (L.B.); (H.B.); (J.-M.H.); (N.H.); (M.L.); (F.N.); (M.S.); (C.B.)
| | - Francis Canon
- Center for Taste and Feeding Behaviour (CSGA), UMR1324 INRAE, Institut Agro Dijon, Université de Bourgogne, UMR6265 CNRS, 21000 Dijon, France; (C.N.); (L.B.); (H.B.); (J.-M.H.); (N.H.); (M.L.); (F.N.); (M.S.); (C.B.)
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Lalis M, Hladiš M, Khalil SA, Briand L, Fiorucci S, Topin J. M2OR: a database of olfactory receptor-odorant pairs for understanding the molecular mechanisms of olfaction. Nucleic Acids Res 2024; 52:D1370-D1379. [PMID: 37870437 PMCID: PMC10767820 DOI: 10.1093/nar/gkad886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2023] [Revised: 09/13/2023] [Accepted: 10/04/2023] [Indexed: 10/24/2023] Open
Abstract
Mammalian sense of smell is triggered by interaction between odorant molecules and a class of proteins, called olfactory receptors (ORs). These receptors, expressed at the surface of olfactory sensory neurons, encode myriad of distinct odors via a sophisticated activation pattern. However, determining the molecular recognition spectrum of ORs remains a major challenge. The Molecule to Olfactory Receptor database (M2OR, https://m2or.chemsensim.fr/) provides curated data that allows an easy exploration of the current state of the research on OR-molecule interaction. We have gathered a database of 75,050 bioassay experiments for 51 395 distinct OR-molecule pairs. Drawn from published literature and public databases, M2OR contains information about OR responses to molecules and their mixtures, receptor sequences and experimental details. Users can obtain information on the activity of a chosen molecule or a group of molecules, or search for agonists for a specific OR or a group of ORs. Advanced search allows for fine-grained queries using various metadata such as species or experimental assay system, and the database can be queried by multiple inputs via a batch search. Finally, for a given search query, users can access and download a curated aggregation of the experimental data into a binarized combinatorial code of olfaction.
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Affiliation(s)
- Maxence Lalis
- Institut de Chimie de Nice, Université Côte d’Azur, UMR 7272 CNRS, 06108 Nice, France
| | - Matej Hladiš
- Institut de Chimie de Nice, Université Côte d’Azur, UMR 7272 CNRS, 06108 Nice, France
| | - Samar Abi Khalil
- Institut de Chimie de Nice, Université Côte d’Azur, UMR 7272 CNRS, 06108 Nice, France
| | - Loïc Briand
- Centre des Sciences du Goût et de l’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
| | - Sébastien Fiorucci
- Institut de Chimie de Nice, Université Côte d’Azur, UMR 7272 CNRS, 06108 Nice, France
| | - Jérémie Topin
- Institut de Chimie de Nice, Université Côte d’Azur, UMR 7272 CNRS, 06108 Nice, France
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Karolkowski A, Meudec E, Bruguière A, Mitaine-Offer AC, Bouzidi E, Levavasseur L, Sommerer N, Briand L, Salles C. Faba Bean ( Vicia faba L. minor) Bitterness: An Untargeted Metabolomic Approach to Highlight the Impact of the Non-Volatile Fraction. Metabolites 2023; 13:964. [PMID: 37623907 PMCID: PMC10456379 DOI: 10.3390/metabo13080964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 08/17/2023] [Accepted: 08/18/2023] [Indexed: 08/26/2023] Open
Abstract
In the context of climate change, faba beans are an interesting alternative to animal proteins but are characterised by off-notes and bitterness that decrease consumer acceptability. However, research on pulse bitterness is often limited to soybeans and peas. This study aimed to highlight potential bitter non-volatile compounds in faba beans. First, the bitterness of flours and air-classified fractions (starch and protein) of three faba bean cultivars was evaluated by a trained panel. The fractions from the high-alkaloid cultivars and the protein fractions exhibited higher bitter intensity. Second, an untargeted metabolomic approach using ultra-high-performance liquid chromatography-diode array detector-tandem-high resolution mass spectrometry (UHPLC-DAD-HRMS) was correlated with the bitter perception of the fractions. Third, 42 tentatively identified non-volatile compounds were associated with faba bean bitterness by correlated sensory and metabolomic data. These compounds mainly belonged to different chemical classes such as alkaloids, amino acids, phenolic compounds, organic acids, and terpenoids. This research provided a better understanding of the molecules responsible for bitterness in faba beans and the impact of cultivar and air-classification on the bitter content. The bitter character of these highlighted compounds needs to be confirmed by sensory and/or cellular analyses to identify removal or masking strategies.
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Affiliation(s)
- Adeline Karolkowski
- Centre des Sciences du Goût et de L’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France; (A.K.); (A.B.); (A.-C.M.-O.)
- Groupe Soufflet-Invivo, F-10400 Nogent-sur-Seine, France;
| | - Emmanuelle Meudec
- SPO, Université de Montpellier, INRAE, Institut Agro, F-34000 Montpellier, France; (E.M.); (N.S.)
- INRAE, PROBE Research Infrastructure, PFP Polyphenol Analysis Facility, F-34060 Montpellier, France
| | - Antoine Bruguière
- Centre des Sciences du Goût et de L’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France; (A.K.); (A.B.); (A.-C.M.-O.)
| | - Anne-Claire Mitaine-Offer
- Centre des Sciences du Goût et de L’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France; (A.K.); (A.B.); (A.-C.M.-O.)
| | - Emilie Bouzidi
- Vivien Paille (Groupe Avril), F-59300 Valenciennes, France;
| | | | - Nicolas Sommerer
- SPO, Université de Montpellier, INRAE, Institut Agro, F-34000 Montpellier, France; (E.M.); (N.S.)
- INRAE, PROBE Research Infrastructure, PFP Polyphenol Analysis Facility, F-34060 Montpellier, France
| | - Loïc Briand
- Centre des Sciences du Goût et de L’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France; (A.K.); (A.B.); (A.-C.M.-O.)
| | - Christian Salles
- Centre des Sciences du Goût et de L’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France; (A.K.); (A.B.); (A.-C.M.-O.)
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Karolkowski A, Belloir C, Lucchi G, Martin C, Bouzidi E, Levavasseur L, Salles C, Briand L. Activation of bitter taste receptors by saponins and alkaloids identified in faba beans (Vicia faba L. minor). Food Chem 2023; 426:136548. [PMID: 37302309 DOI: 10.1016/j.foodchem.2023.136548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 05/25/2023] [Accepted: 06/02/2023] [Indexed: 06/13/2023]
Abstract
Despite their interests, faba beans are characterised by bitterness but little is known about its compounds that activate the 25 human bitter receptors (TAS2Rs). This study aimed to determine the bitter molecules in faba beans, especially saponins and alkaloids. These molecules were quantified by UHPLC-HRMS in flour, starch and protein fractions of 3 faba bean cultivars. The fractions from the low-alkaloid cultivar and the protein fractions exhibited higher saponin content. Vicine and convicine were highly correlated with bitter perception. The bitterness of soyasaponin βb and alkaloids was studied using a cellular approach. Soyasaponin βb activated 11 TAS2Rs, including TAS2R42 whereas vicine activated only TAS2R16. The high vicine content should explain the faba bean bitterness considering that concentration of soyasaponin βb was low. This research provides a better understanding of the bitter molecules in faba beans. Selection of low-alkaloid ingredients or alkaloid removal treatments could improve the faba bean flavour.
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Affiliation(s)
- Adeline Karolkowski
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France; Groupe Soufflet-Invivo, 10400 Nogent-sur-Seine, France.
| | - Christine Belloir
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France.
| | - Géraldine Lucchi
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France; INRAE, PROBE Research Infrastructure, ChemoSens Facility, F-21000 Dijon, France.
| | - Christophe Martin
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France; INRAE, PROBE Research Infrastructure, ChemoSens Facility, F-21000 Dijon, France.
| | - Emilie Bouzidi
- Vivien Paille (Groupe Avril), 59300 Valenciennes, France.
| | | | - Christian Salles
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France.
| | - Loïc Briand
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France.
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Nazaryan S, Bruguière A, Hovhannisyan N, Miyamoto T, Dias AMM, Bellaye PS, Collin B, Briand L, Mitaine-Offer AC. Oleanolic Acid Glycosides from Scabiosa caucasica and Scabiosa ochroleuca: Structural Analysis and Cytotoxicity. Molecules 2023; 28:molecules28114329. [PMID: 37298806 DOI: 10.3390/molecules28114329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 05/15/2023] [Accepted: 05/18/2023] [Indexed: 06/12/2023] Open
Abstract
In the field of research on medicinal plants from the Armenian flora, the phytochemical study of two Scabiosa L. species, S. caucasica M. Bieb. and S. ochroleuca L. (Caprifoliaceae), has led to the isolation of five previously undescribed oleanolic acid glycosides from an aqueous-ethanolic extract of the roots: 3-O-α-L-rhamnopyranosyl-(1→3)-β-D-glucopyranosyl-(1→4)-β-D-glucopyranosyl-(1→4)-β-D-xylopyranosyl-(1→3)-α-L-rhamnopyranosyl-(1→2)-α-L-arabinopyranosyloleanolic acid 28-O-β-D-glucopyranosyl-(1→6)-β-D-glucopyranosyl ester, 3-O-β-D-xylopyranosyl-(1→2)-[α-L-rhamnopyranosyl-(1→4)]-β-D-glucopyranosyl-(1→4)-β-D-glucopyranosyl-(1→4)-β-D-xylopyranosyl-(1→3)-α-L-rhamnopyranosyl-(1→2)-α-L-arabinopyranosyloleanolic acid 28-O-β-D-glucopyranosyl-(1→6)-β-D-glucopyranosyl ester, 3-O-β-D-xylopyranosyl-(1→2)-[α-L-rhamnopyranosyl-(1→4)]-β-D-glucopyranosyl-(1→4)-β-D-glucopyranosyl-(1→4)-β-D-xylopyranosyl-(1→3)-α-L-rhamnopyranosyl-(1→2)-α-L-arabinopyranosyloleanolic acid, 3-O-β-D-xylopyranosyl-(1→2)-[α-L-rhamnopyranosyl-(1→4)]-β-D-xylopyranosyl-(1→4)-β-D-glucopyranosyl-(1→4)-β-D-xylopyranosyl-(1→3)-α-L-rhamnopyranosyl-(1→2)-α-L-arabinopyranosyloleanolic acid 28-O-β-D-glucopyranosyl-(1→6)-β-D-glucopyranosyl ester, 3-O-α-L-rhamnopyranosyl-(1→4)-β-D-glucopyranosyl-(1→4)-β-D-glucopyranosyl-(1→4)-β-D-xylopyranosyl-(1→3)-α-L-rhamnopyranosyl-(1→2)-α-L-arabinopyranosyloleanolic acid 28-O-β-D-glucopyranosyl-(1→6)-β-D-glucopyranosyl ester. Their full structural elucidation required extensive 1D and 2D NMR experiments, as well as mass spectrometry analysis. For the biological activity of the bidesmosidic saponins and the monodesmosidic saponin, their cytotoxicity on a mouse colon cancer cell line (MC-38) was evaluated.
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Affiliation(s)
- Samvel Nazaryan
- Center for Taste and Feeding Behavior (CSGA), CNRS, INRAE, Agro Institute, Université de Bourgogne, 21000 Dijon, France
- Center of Excellence in Applied Biosciences, Yerevan State University (YSU), Yerevan 0025, Armenia
| | - Antoine Bruguière
- Center for Taste and Feeding Behavior (CSGA), CNRS, INRAE, Agro Institute, Université de Bourgogne, 21000 Dijon, France
| | - Nelli Hovhannisyan
- Center of Excellence in Applied Biosciences, Yerevan State University (YSU), Yerevan 0025, Armenia
| | - Tomofumi Miyamoto
- Graduate School of Pharmaceutical Sciences, Kyushu University, Fukuoka 819-0395, Japan
| | - Alexandre M M Dias
- Plateforme d'Imagerie et de Radiothérapie Précliniques, Service de Médecine Nucléaire, Centre Georges-François Leclerc, 21000 Dijon, France
| | - Pierre-Simon Bellaye
- Plateforme d'Imagerie et de Radiothérapie Précliniques, Service de Médecine Nucléaire, Centre Georges-François Leclerc, UMR INSERM, Université de Bourgogne, Institut Agro 1231, 21000 Dijon, France
| | - Bertrand Collin
- Plateforme d'Imagerie et de Radiothérapie Précliniques, Service de Médecine Nucléaire, Centre Georges-François Leclerc, ICMUB, UMR CNRS, Université de Bourgogne 6302, 21000 Dijon, France
| | - Loïc Briand
- Center for Taste and Feeding Behavior (CSGA), CNRS, INRAE, Agro Institute, Université de Bourgogne, 21000 Dijon, France
| | - Anne-Claire Mitaine-Offer
- Center for Taste and Feeding Behavior (CSGA), CNRS, INRAE, Agro Institute, Université de Bourgogne, 21000 Dijon, France
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Karolkowski A, Belloir C, Briand L, Salles C. Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review. Molecules 2023; 28:molecules28083298. [PMID: 37110532 PMCID: PMC10141849 DOI: 10.3390/molecules28083298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 03/31/2023] [Accepted: 04/05/2023] [Indexed: 04/29/2023] Open
Abstract
Despite the many advantages of pulses, they are characterised by off-flavours that limit their consumption. Off-notes, bitterness and astringency contribute to negative perceptions of pulses. Several hypotheses have assumed that non-volatile compounds, including saponins, phenolic compounds, and alkaloids, are responsible for pulse bitterness and astringency. This review aims to provide an overview highlighting the non-volatile compounds identified in pulses and their bitter and/or astringent characteristics to suggest their potential involvement in pulse off-flavours. Sensorial analyses are mainly used to describe the bitterness and astringency of molecules. However, in vitro cellular assays have shown the activation of bitter taste receptors by many phenolic compounds, suggesting their potential involvement in pulse bitterness. A better knowledge of the non-volatile compounds involved in the off-flavours should enable the creation of efficient strategies to limit their impact on overall perception and increase consumer acceptability.
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Affiliation(s)
- Adeline Karolkowski
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
- Groupe Soufflet (Ets J. Soufflet), 10400 Nogent-sur-Seine, France
| | - Christine Belloir
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
| | - Loïc Briand
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
| | - Christian Salles
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
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Lagunas A, Belloir C, Briand L, Gorostiza P, Samitier J. Determination of the nanoscale electrical properties of olfactory receptor hOR1A1 and their dependence on ligand binding: Towards the development of capacitance-operated odorant biosensors. Biosens Bioelectron 2022; 218:114755. [PMID: 36191583 DOI: 10.1016/j.bios.2022.114755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 09/09/2022] [Accepted: 09/23/2022] [Indexed: 12/30/2022]
Abstract
The transduction of odorant binding into cellular signaling by olfactory receptors (ORs) is not understood and knowing its mechanism would enable developing new pharmacology and biohybrid electronic detectors of volatile organic compounds bearing high sensitivity and selectivity. The electrical characterization of ORs in bulk experiments is subject to microscopic models and assumptions. We have directly determined the nanoscale electrical properties of ORs immobilized in a fixed orientation, and their change upon odorant binding, using electrochemical scanning tunneling microscopy (EC-STM) in near-physiological conditions. Recordings of current versus time, distance, and electrochemical potential allows determining the OR impedance parameters and their dependence with odorant binding. Our results allow validating OR structural-electrostatic models and their functional activation processes, and anticipating a novel macroscopic biosensor based on ORs.
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Affiliation(s)
- Anna Lagunas
- Biomedical Research Networking Center in Bioengineering, Biomaterials, and Nanomedicine (CIBER-BBN), av. Monforte de Lemos, 3-5. Pabellón 11. Planta 0, 28029, Madrid, Spain; Institute for Bioengineering of Catalonia (IBEC), Barcelona Institute of Science and Technology, c/Baldiri i Reixac 10-12, 08028, Barcelona, Spain.
| | - Christine Belloir
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro Dijon, Université Bourgogne Franche-Comté, 9E Bd Jeanne d'Arc, 21000, Dijon, France
| | - Loïc Briand
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro Dijon, Université Bourgogne Franche-Comté, 9E Bd Jeanne d'Arc, 21000, Dijon, France
| | - Pau Gorostiza
- Biomedical Research Networking Center in Bioengineering, Biomaterials, and Nanomedicine (CIBER-BBN), av. Monforte de Lemos, 3-5. Pabellón 11. Planta 0, 28029, Madrid, Spain; Institute for Bioengineering of Catalonia (IBEC), Barcelona Institute of Science and Technology, c/Baldiri i Reixac 10-12, 08028, Barcelona, Spain; Catalan Institution for Research and Advanced Studies (ICREA), pg. Lluís Companys 23, Barcelona, 08010, Spain
| | - Josep Samitier
- Biomedical Research Networking Center in Bioengineering, Biomaterials, and Nanomedicine (CIBER-BBN), av. Monforte de Lemos, 3-5. Pabellón 11. Planta 0, 28029, Madrid, Spain; Institute for Bioengineering of Catalonia (IBEC), Barcelona Institute of Science and Technology, c/Baldiri i Reixac 10-12, 08028, Barcelona, Spain; Department of Electronics and Biomedical Engineering, Faculty of Physics, University of Barcelona (UB), c/Martí i Franquès 1, 08028, Barcelona, Spain.
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9
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Aruçi E, Saliou JM, Ferveur JF, Briand L. Proteomic Characterization of Drosophila melanogaster Proboscis. Biology (Basel) 2022; 11:1687. [PMID: 36421401 PMCID: PMC9687345 DOI: 10.3390/biology11111687] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 11/07/2022] [Accepted: 11/17/2022] [Indexed: 09/02/2023]
Abstract
Drosophila melanogaster flies use their proboscis to taste and distinguish edible compounds from toxic compounds. With their proboscis, flies can detect sex pheromones at a close distance or by contact. Most of the known proteins associated with probosci's detection belong to gustatory receptor families. To extend our knowledge of the proboscis-taste proteins involved in chemo-detection, we used a proteomic approach to identify soluble proteins from Drosophila females and males. This investigation, performed with hundreds of dissected proboscises, was initiated by the chromatographic separation of tryptic peptides, followed by tandem mass spectrometry, allowing for femtomole detection sensitivity. We found 586 proteins, including enzymes, that are involved in intermediary metabolism and proteins dedicated to various functions, such as nucleic acid metabolism, ion transport, immunity, digestion, and organ development. Among 60 proteins potentially involved in chemosensory detection, we identified two odorant-binding proteins (OBPs), i.e., OBP56d (which showed much higher expression in females than in males) and OBP19d. Because OBP56d was also reported to be more highly expressed in the antennae of females, this protein can be involved in the detection of both volatile and contact male pheromone(s). Our proteomic study paves the way to better understand the complex role of Drosophila proboscis in the chemical detection of food and pheromonal compounds.
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Affiliation(s)
- Enisa Aruçi
- Centre des Sciences du Goût et de l’Alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne Franche-Comté, 21000 Dijon, France
| | - Jean-Michel Saliou
- CNRS, INSERM CHU Lille, Institut Pasteur de Lille, UAR CNRS 2014–US Inserm 41–PLBS, University of Lille, 59000 Lille, France
| | - Jean-François Ferveur
- Centre des Sciences du Goût et de l’Alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne Franche-Comté, 21000 Dijon, France
| | - Loïc Briand
- Centre des Sciences du Goût et de l’Alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne Franche-Comté, 21000 Dijon, France
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10
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Delompré T, Belloir C, Martin C, Salles C, Briand L. Detection of Bitterness in Vitamins Is Mediated by the Activation of Bitter Taste Receptors. Nutrients 2022; 14:nu14194141. [PMID: 36235793 PMCID: PMC9571608 DOI: 10.3390/nu14194141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 09/23/2022] [Accepted: 09/29/2022] [Indexed: 11/05/2022] Open
Abstract
Vitamins are known to generate bitterness, which may contribute to an off-taste or aftertaste for some nutritional supplements. This negative sensation can lead to a reduction in their consumption. Little is known about the bitter taste threshold and taste sensing system for the bitter taste detection of vitamins. To better understand the mechanisms involved in bitterness perception, we combined taste receptor functional assays and sensory analysis. In humans, bitter taste detection is mediated by 25 G-protein-coupled receptors belonging to the TAS2R family. First, we studied the bitterness of thirteen vitamins using a cellular-based functional taste receptor assay. We found four vitamins that can stimulate one or more TAS2Rs. For each positive molecule-receptor combination, we tested seven increasing concentrations to determine the half-maximal effective concentration (EC50) and the cellular bitter taste threshold. Second, we measured the bitter taste detection threshold for four vitamins that exhibit a strong bitter taste using a combination of ascending series and sensory difference tests. A combination of sensory and biological data can provide useful results that explain the perception of vitamin bitterness and its real contribution to the off-taste of nutritional supplements.
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11
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Karolkowski A, Martin C, Bouzidi E, Albouy JF, Levavasseur L, Briand L, Salles C. Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (Vicia faba L. minor) Protein Concentrates. Foods 2022; 11:foods11193018. [PMID: 36230094 PMCID: PMC9562209 DOI: 10.3390/foods11193018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 09/23/2022] [Accepted: 09/26/2022] [Indexed: 11/16/2022] Open
Abstract
Faba bean (Vicia faba L. minor) is an emerging plant-based ingredient due to its environmental, nutritional and functional benefits. However, like other pulses, it exhibits many off-flavours that limit its consumption. Little is known about the flavour of faba beans, and previous studies have focused on volatile compounds and the overall flavour. In the present study, xanthan gum gels were formulated with crude or heated protein concentrates from three faba bean cultivars and with the addition of oil and/or salt. A trained panel analysed the sensory properties of these gels, and a consumer test was carried out to assess their acceptability. The gels formulated with crude protein concentrates exhibited bitterness and green, metallic and rancid notes that decreased consumer appreciation. The heat treatment promoted pleasant notes such as potato, cereal and haricot bean notes and attenuated the most penalising descriptors associated with off-flavours. Cultivar 2 was characterised by fewer off-flavours and should be preferred over the other cultivars for the formulation of faba bean products. This work provides information on the sensory properties of different cultivars of faba bean concentrates and information likely to help improve their acceptability in the context of the formulation of food intended for humans.
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Affiliation(s)
- Adeline Karolkowski
- CSGA (Centre des Sciences du Goût et de l’Alimentation), CNRS, INRAE, Institut Agro, Université de Bourgogne-Franche Comté, 21000 Dijon, France
- Groupe Soufflet (Ets J. Soufflet), 10400 Nogent-sur-Seine, France
| | - Christophe Martin
- CSGA (Centre des Sciences du Goût et de l’Alimentation), CNRS, INRAE, Institut Agro, Université de Bourgogne-Franche Comté, 21000 Dijon, France
- Groupe Soufflet (Ets J. Soufflet), 10400 Nogent-sur-Seine, France
| | - Emilie Bouzidi
- Groupe Soufflet (Ets J. Soufflet), 10400 Nogent-sur-Seine, France
| | | | - Loïc Levavasseur
- Groupe Soufflet (Ets J. Soufflet), 10400 Nogent-sur-Seine, France
| | - Loïc Briand
- CSGA (Centre des Sciences du Goût et de l’Alimentation), CNRS, INRAE, Institut Agro, Université de Bourgogne-Franche Comté, 21000 Dijon, France
| | - Christian Salles
- CSGA (Centre des Sciences du Goût et de l’Alimentation), CNRS, INRAE, Institut Agro, Université de Bourgogne-Franche Comté, 21000 Dijon, France
- Correspondence: ; Tel.: +33-806-930-79
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12
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Laffitte A, Belloir C, Neiers F, Briand L. Functional Characterization of the Venus Flytrap Domain of the Human TAS1R2 Sweet Taste Receptor. Int J Mol Sci 2022; 23:ijms23169216. [PMID: 36012481 PMCID: PMC9409066 DOI: 10.3390/ijms23169216] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 08/09/2022] [Accepted: 08/11/2022] [Indexed: 11/16/2022] Open
Abstract
The human sweet taste receptor is a heterodimeric receptor composed of two distinct G-protein-coupled receptors (GPCRs), TAS1R2 and TAS1R3. The TAS1R2 and TAS1R3 subunits are members of a small family of class C GPCRs whose members share the same architecture, comprising a Venus Flytrap (VFT) module linked to the seven transmembrane domains (TMDs) by a short cysteine-rich region (CRR). The VFT module of TAS1R2 contains the primary binding site for most of the sweet-tasting compounds, including natural sugars and artificial and natural sweeteners. However, cellular assays, molecular docking and site-directed mutagenesis studies have revealed that the VFT, CRR and TMD of TAS1R3 interact with some sweeteners, including the sweet-tasting protein brazzein. The aim of this study was to better understand the contribution of TAS1R2-VFT in the binding of sweet stimuli. To achieve this, we heterologously expressed human TAS1R2-VFT (hTAS1R2-VFT) in Escherichia coli. Circular dichroism spectroscopic studies revealed that hTAS1R2-VFT was properly folded with evidence of secondary structures. Using size-exclusion chromatography coupled with light scattering, we found that hTAS1R2-VFT behaves as a monomer. Ligand binding quantified by intrinsic tryptophan fluorescence showed that hTAS1R2-VFT is capable of binding sweet stimuli with Kd values, in agreement with physiological detection. Furthermore, we investigated whether the impact of point mutations, already shown to have deleterious effects on cellular assays, could impact the ability of hTAS1R2-VFT to bind sweet ligands. As expected, the ligand affinities of hTAS1R2-VFT were drastically reduced through the introduction of single amino acid substitutions (D278A and E382A) known to abolish the response of the full-length TAS1R2/TAS1R3 receptor. This study demonstrates the feasibility of producing milligram quantities of hTAS1R2-VFT to further characterize the mechanism of binding interaction and perform structural studies.
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Karadayi R, Mazzocco J, Leclere L, Buteau B, Gregoire S, Belloir C, Koudsi M, Bessard P, Bizeau JB, Dubus E, Fenech C, Briand L, Bretillon L, Bron AM, Fioramonti X, Acar N. Plasmalogens Regulate Retinal Connexin 43 Expression and Müller Glial Cells Gap Junction Intercellular Communication and Migration. Front Cell Dev Biol 2022; 10:864599. [PMID: 35433704 PMCID: PMC9009447 DOI: 10.3389/fcell.2022.864599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Accepted: 03/16/2022] [Indexed: 11/13/2022] Open
Abstract
Plasmalogens are a specific glycerophospholipid subtype characterized by a vinyl-ether bound at their sn-1 moiety. Their biosynthesis is initiated in the peroxisome by dihydroxyacetone phosphate-acyltransferase (DHAPAT), which is encoded by the DAPAT gene. Previous studies have shown that plasmalogen-deficient mice exhibit major physiological dysfunctions including several eye defects, among which abnormal vascular development of the retina and a reactive activation of macroglial Müller cells. Interestingly, plasmalogen deficiency in mice is also associated with a reduced expression of brain connexin 43 (Cx43). Cx43 is the main connexin subtype of retinal glial cells and is involved in several cellular mechanisms such as calcium-based gap junction intercellular communication (GJIC) or cell migration. Thus, the aim of our work was 1) to confirm the alteration of Cx43 expression in the retina of plasmalogen-deficient DAPAT−/- mice and 2) to investigate whether plasmalogens are involved in crucial functions of Müller cells such as GJIC and cell migration. First, we found that plasmalogen deficiency was associated with a significant reduction of Cx43 expression in the retina of DAPAT−/- mice in vivo. Secondly, using a siRNA targeting DHAPAT in vitro, we found that a 50%-reduction of Müller cells content in plasmalogens was sufficient to significantly downregulate Cx43 expression, while increasing its phosphorylation. Furthermore, plasmalogen-depleted Müller cells exhibited several alterations in ATP-induced GJIC, such as calcium waves of higher amplitude that propagated slower to neighboring cells, including astrocytes. Finally, in vitro plasmalogen depletion was also associated with a significant downregulation of Müller cells migration. Taken together, these data confirm that plasmalogens are critical for the regulation of Cx43 expression and for characteristics of retinal Müller glial cells such as GJIC and cell migration.
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Affiliation(s)
- Rémi Karadayi
- Eye and Nutrition Research Group, CSGA, Université de Bourgogne Franche-Comté, Dijon, France
| | - Julie Mazzocco
- Eye and Nutrition Research Group, CSGA, Université de Bourgogne Franche-Comté, Dijon, France
| | - Laurent Leclere
- Eye and Nutrition Research Group, CSGA, Université de Bourgogne Franche-Comté, Dijon, France
| | - Bénédicte Buteau
- Eye and Nutrition Research Group, CSGA, Université de Bourgogne Franche-Comté, Dijon, France
| | - Stéphane Gregoire
- Eye and Nutrition Research Group, CSGA, Université de Bourgogne Franche-Comté, Dijon, France
| | - Christine Belloir
- Taste and Olfaction Research Group, CSGA, Université de Bourgogne Franche-Comté, Dijon, France
| | - Mounzer Koudsi
- Eye and Nutrition Research Group, CSGA, Université de Bourgogne Franche-Comté, Dijon, France
| | - Pauline Bessard
- Eye and Nutrition Research Group, CSGA, Université de Bourgogne Franche-Comté, Dijon, France
| | - Jean-Baptiste Bizeau
- Eye and Nutrition Research Group, CSGA, Université de Bourgogne Franche-Comté, Dijon, France
| | - Elisabeth Dubus
- Eye and Nutrition Research Group, CSGA, Université de Bourgogne Franche-Comté, Dijon, France
| | - Claire Fenech
- Brain Nutrient Sensing and Energy Homeostasis, CSGA, Université de Bourgogne Franche-Comté, Dijon, France
| | - Loïc Briand
- Taste and Olfaction Research Group, CSGA, Université de Bourgogne Franche-Comté, Dijon, France
| | - Lionel Bretillon
- Eye and Nutrition Research Group, CSGA, Université de Bourgogne Franche-Comté, Dijon, France
| | - Alain M. Bron
- Eye and Nutrition Research Group, CSGA, Université de Bourgogne Franche-Comté, Dijon, France
- Department of Ophthalmology, University Hospital, Dijon, France
| | | | - Niyazi Acar
- Eye and Nutrition Research Group, CSGA, Université de Bourgogne Franche-Comté, Dijon, France
- *Correspondence: Niyazi Acar,
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14
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Karolkowski A, Guichard E, Briand L, Salles C. Volatile Compounds in Pulses: A Review. Foods 2021; 10:foods10123140. [PMID: 34945691 PMCID: PMC8702198 DOI: 10.3390/foods10123140] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 12/04/2021] [Accepted: 12/07/2021] [Indexed: 01/20/2023] Open
Abstract
The worldwide demand for pulse-based products is increasing in the face of climate change, but their acceptability is limited due to the presence of off-flavours. Off-notes contribute to negative perceptions of pulses (beany notes). Volatile compounds belong to a large variety of chemical classes. They are mainly produced from the oxidation of unsaturated free fatty acids and the degradation of amino acids during seed development, storage, and transformation (dehulling, milling, and starch or protein production). This review aims to provide an overview highlighting the identification of these molecules in different pulses, their potential origins, and their impact on perceptions. However, data on odour-active compounds in pulses are sparse, as they are limited to those of two studies on peas and lupins. A better knowledge of the volatile compounds involved in the off-notes and their origins should allow for drawing efficient strategies to limit their impact on overall perception for more acceptable healthy food design.
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Affiliation(s)
- Adeline Karolkowski
- CSGA (Centre des Sciences du Goût et de l’Alimentation), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne-Franche Comté, 21000 Dijon, France; (A.K.); (E.G.); (L.B.)
- Ets J. Soufflet, CRIS (Centre de Recherche et Innovation Soufflet), 10400 Nogent-sur-Seine, France
| | - Elisabeth Guichard
- CSGA (Centre des Sciences du Goût et de l’Alimentation), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne-Franche Comté, 21000 Dijon, France; (A.K.); (E.G.); (L.B.)
| | - Loïc Briand
- CSGA (Centre des Sciences du Goût et de l’Alimentation), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne-Franche Comté, 21000 Dijon, France; (A.K.); (E.G.); (L.B.)
| | - Christian Salles
- CSGA (Centre des Sciences du Goût et de l’Alimentation), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne-Franche Comté, 21000 Dijon, France; (A.K.); (E.G.); (L.B.)
- Correspondence: ; Tel.: +33-806-930-79
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15
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Pertuit D, Mitaine-Offer AC, Miyamoto T, Tanaka C, Belloir C, Briand L, Lacaille-Dubois MA. Triterpenoid Saponins from the Cultivar "Green Elf" of Pittosporum tenuifolium. Molecules 2021; 26:molecules26226805. [PMID: 34833898 PMCID: PMC8625740 DOI: 10.3390/molecules26226805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Accepted: 11/05/2021] [Indexed: 11/16/2022] Open
Abstract
Four oleanane-type glycosides were isolated from a horticultural cultivar "Green Elf" of the endemic Pittosporum tenuifolium (Pittosporaceae) from New Zealand: three acylated barringtogenol C glycosides from the leaves, with two previously undescribed 3-O-β-d-glucopyranosyl-(1→2)-[α-l-arabinopyranosyl-(1→3)]-β-d-glucuronopyranosyl-21-O-angeloyl-28-O-acetylbarringtogenol C, 3-O-β-d-galactopyranosyl-(1→2)-[α-l-arabinopyranosyl-(1→3)]-β-d-glucuronopyranosyl-21-O-angeloyl-28-O-acetylbarringtogenol C, and the known 3-O-β-d-glucopyranosyl-(1→2)-[α-l-arabinopyranosyl-(1→3)]-β-d-glucuronopyranosyl-21-O-angeloyl-28-O-acetylbarringtogenol C (Eryngioside L). From the roots, the known 3-O-β-d-glucopyranosyl-(1→2)-β-d-galactopyranosyl-(1→2)-β-d-glucuronopyranosyloleanolic acid (Sandrosaponin X) was identified. Their structures were elucidated by spectroscopic methods including 1D- and 2D-NMR experiments and mass spectrometry (ESI-MS). According to their structural similarities with gymnemic acids, the inhibitory activities on the sweet taste TAS1R2/TAS1R3 receptor of an aqueous ethanolic extract of the leaves and roots, a crude saponin mixture, 3-O-β-d-glucopyranosyl-(1→2)-[α-l-arabinopyranosyl-(1→3)]-β-d-glucuronopyranosyl-21-O-angeloyl-28-O-acetylbarringtogenol C, and Eryngioside L were evaluated.
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Affiliation(s)
- David Pertuit
- PEPITE EA 4267, Laboratoire de Pharmacognosie, UFR des Sciences de Santé, Université de Bourgogne Franche-Comté, BP 87900, CEDEX, 21079 Dijon, France; (D.P.); (M.-A.L.-D.)
| | - Anne-Claire Mitaine-Offer
- PEPITE EA 4267, Laboratoire de Pharmacognosie, UFR des Sciences de Santé, Université de Bourgogne Franche-Comté, BP 87900, CEDEX, 21079 Dijon, France; (D.P.); (M.-A.L.-D.)
- Correspondence: ; Tel.: +33-3-80-39-34-74
| | - Tomofumi Miyamoto
- Graduate School of Pharmaceutical Sciences, Kyushu University, Fukuoka 812-8582, Japan; (T.M.); (C.T.)
| | - Chiaki Tanaka
- Graduate School of Pharmaceutical Sciences, Kyushu University, Fukuoka 812-8582, Japan; (T.M.); (C.T.)
| | - Christine Belloir
- Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, CEDEX, 21065 Dijon, France; (C.B.); (L.B.)
| | - Loïc Briand
- Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, CEDEX, 21065 Dijon, France; (C.B.); (L.B.)
| | - Marie-Aleth Lacaille-Dubois
- PEPITE EA 4267, Laboratoire de Pharmacognosie, UFR des Sciences de Santé, Université de Bourgogne Franche-Comté, BP 87900, CEDEX, 21079 Dijon, France; (D.P.); (M.-A.L.-D.)
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16
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Neiers F, Saliou JM, Briand L, Robichon A. Adaptive Variation of Buchnera Endosymbiont Density in Aphid Host Acyrthosiphon pisum Controlled by Environmental Conditions. ACS Omega 2021; 6:17902-17914. [PMID: 34308025 PMCID: PMC8296009 DOI: 10.1021/acsomega.1c01465] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Accepted: 06/28/2021] [Indexed: 06/13/2023]
Abstract
The scarcity of transcriptional regulatory genes in Buchnera aphidicola, an obligate endosymbiont in aphids, suggests the stability of expressed gene patterns and metabolic pathways. This observation argues in favor of the hypothesis that this endosymbiont bacteria might contribute little to the host adaptation when aphid hosts are facing challenging fluctuating environment. Finding evidence for the increased expression or silenced genes involved in metabolic pathways under the pressure of stress conditions and/or a given environment has been challenging for experimenters with this bacterial symbiotic model. Transcriptomic data have shown that Buchnera gene expression changes are confined to a narrow range when the aphids face brutal environmental variations. In this report, we demonstrate that instead of manipulating individual genes, the conditions may act on the relative mass of endosymbiont corresponding to the needs of the host. The control of the fluctuating number of endosymbiont cells per individual host appears to be an unexpected regulatory modality that contributes to the adaptation of aphids to their environment. This feature may account for the success of the symbiotic advantages in overcoming the drastic changes in temperature and food supplies during evolution.
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Affiliation(s)
- Fabrice Neiers
- Centre des Sciences
du Goût et de l’Alimentation (CSGA), Université de Bourgogne-Franche Comté, CNRS, INRA, 21000 Dijon, France
| | - Jean-Michel Saliou
- Institut Pasteur de Lille, Univ. Lille, CNRS, Inserm, CHU Lille, US 41—UMS 2014—PLBS, F-59000 Lille, France
| | - Loïc Briand
- Centre des Sciences
du Goût et de l’Alimentation (CSGA), Université de Bourgogne-Franche Comté, CNRS, INRA, 21000 Dijon, France
| | - Alain Robichon
- ISA, Université Côte
dʼAzur, INRA, CNRS, 06903 Sophia Antipolis, France
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17
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Schwartz M, Menetrier F, Heydel JM, Chavanne E, Faure P, Labrousse M, Lirussi F, Canon F, Mannervik B, Briand L, Neiers F. Interactions Between Odorants and Glutathione Transferases in the Human Olfactory Cleft. Chem Senses 2021; 45:645-654. [PMID: 32822468 DOI: 10.1093/chemse/bjaa055] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
Xenobiotic metabolizing enzymes and other proteins, including odorant-binding proteins located in the nasal epithelium and mucus, participate in a series of processes modulating the concentration of odorants in the environment of olfactory receptors (ORs) and finely impact odor perception. These enzymes and transporters are thought to participate in odorant degradation or transport. Odorant biotransformation results in 1) changes in the odorant quantity up to their clearance and the termination of signaling and 2) the formation of new odorant stimuli (metabolites). Enzymes, such as cytochrome P450 and glutathione transferases (GSTs), have been proposed to participate in odorant clearance in insects and mammals as odorant metabolizing enzymes. This study aims to explore the function of GSTs in human olfaction. Using immunohistochemical methods, GSTs were found to be localized in human tissues surrounding the olfactory epithelium. Then, the activity of 2 members of the GST family toward odorants was measured using heterologously expressed enzymes. The interactions/reactions with odorants were further characterized using a combination of enzymatic techniques. Furthermore, the structure of the complex between human GSTA1 and the glutathione conjugate of an odorant was determined by X-ray crystallography. Our results strongly suggest the role of human GSTs in the modulation of odorant availability to ORs in the peripheral olfactory process.
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Affiliation(s)
- Mathieu Schwartz
- Université de Bourgogne-Franche Comté, CNRS, INRA, Centre des Sciences du Goût et de l'Alimentation, Dijon, France
| | - Franck Menetrier
- Université de Bourgogne-Franche Comté, CNRS, INRA, Centre des Sciences du Goût et de l'Alimentation, Dijon, France
| | - Jean-Marie Heydel
- Université de Bourgogne-Franche Comté, CNRS, INRA, Centre des Sciences du Goût et de l'Alimentation, Dijon, France
| | - Evelyne Chavanne
- Université de Bourgogne-Franche Comté, CNRS, INRA, Centre des Sciences du Goût et de l'Alimentation, Dijon, France
| | - Philippe Faure
- Université de Bourgogne-Franche Comté, CNRS, INRA, Centre des Sciences du Goût et de l'Alimentation, Dijon, France
| | - Marc Labrousse
- Laboratoire d'Anatomie, UFR Médecine de Reims, Université de Reims Champagne Ardenne, Reims, France
| | - Frédéric Lirussi
- Université de Bourgogne-Franche Comté, INSERM U1231, University Hospital of Dijon, Dijon, France
| | - Francis Canon
- Université de Bourgogne-Franche Comté, CNRS, INRA, Centre des Sciences du Goût et de l'Alimentation, Dijon, France
| | - Bengt Mannervik
- Department of Biochemistry and Biophysics, Stockholm University, Stockholm, Sweden
| | - Loïc Briand
- Université de Bourgogne-Franche Comté, CNRS, INRA, Centre des Sciences du Goût et de l'Alimentation, Dijon, France
| | - Fabrice Neiers
- Université de Bourgogne-Franche Comté, CNRS, INRA, Centre des Sciences du Goût et de l'Alimentation, Dijon, France
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18
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Battault S, Risdon S, Bouvet R, Sigaudo-Roussel D, De Santa Barbara P, Briand L, Roustit M, Meyer G, Walther G. Sucralose and Acesulfame K modulate human and rodent vascular smooth muscle contractility independently of the presence of the sweet taste receptor. A study of the SOSweet project. Archives of Cardiovascular Diseases Supplements 2021. [DOI: 10.1016/j.acvdsp.2021.04.098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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19
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Canon F, Belloir C, Bourillot E, Brignot H, Briand L, Feron G, Lesniewska E, Nivet C, Septier C, Schwartz M, Tournier C, Vargiolu R, Wang M, Zahouani H, Neiers F. Perspectives on Astringency Sensation: An Alternative Hypothesis on the Molecular Origin of Astringency. J Agric Food Chem 2021; 69:3822-3826. [PMID: 33682421 DOI: 10.1021/acs.jafc.0c07474] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Flavor is one of the main drivers of food consumption and acceptability. It is associated with pleasure feels during eating. Flavor is a multimodal perception corresponding to the functional integration of information from the chemical senses: olfaction, gustation, and nasal and oral somatosensory inputs. As a result, astringency, as a sensation mediated by the trigeminal nerves, influences food flavor. Despite the importance of astringency in food consumer acceptance, the exact chemosensory mechanism of its detection and the nature of the receptors activated remain unknown. Herein, after reviewing the current hypotheses on the molecular origin of astringency, we proposed a ground-breaking hypothesis on the molecular mechanisms underpinning this sensation as a perspective for future research.
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Affiliation(s)
- Francis Canon
- Centre des Sciences du Goût et de l'Alimentation, UMR 1324 INRAE, UMR 6265 CNRS, University of Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Christine Belloir
- Centre des Sciences du Goût et de l'Alimentation, UMR 1324 INRAE, UMR 6265 CNRS, University of Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Eric Bourillot
- ICB UMR 6303 CNRS, University of Bourgogne Franche-Comté, F-21078 Dijon, France
| | - Hélène Brignot
- Centre des Sciences du Goût et de l'Alimentation, UMR 1324 INRAE, UMR 6265 CNRS, University of Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Loïc Briand
- Centre des Sciences du Goût et de l'Alimentation, UMR 1324 INRAE, UMR 6265 CNRS, University of Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Gilles Feron
- Centre des Sciences du Goût et de l'Alimentation, UMR 1324 INRAE, UMR 6265 CNRS, University of Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Eric Lesniewska
- ICB UMR 6303 CNRS, University of Bourgogne Franche-Comté, F-21078 Dijon, France
| | - Clément Nivet
- Centre des Sciences du Goût et de l'Alimentation, UMR 1324 INRAE, UMR 6265 CNRS, University of Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Chantal Septier
- Centre des Sciences du Goût et de l'Alimentation, UMR 1324 INRAE, UMR 6265 CNRS, University of Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Mathieu Schwartz
- Centre des Sciences du Goût et de l'Alimentation, UMR 1324 INRAE, UMR 6265 CNRS, University of Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Carole Tournier
- Centre des Sciences du Goût et de l'Alimentation, UMR 1324 INRAE, UMR 6265 CNRS, University of Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Roberto Vargiolu
- Laboratoire de Tribologie et de Dynamique des Systèmes, UMR CNRS 5513, Université de Lyon, École Centrale de Lyon, École Nationale D'Ingénieurs de St Etienne, 69134 Ecully Cedex, France
| | - Mei Wang
- Centre des Sciences du Goût et de l'Alimentation, UMR 1324 INRAE, UMR 6265 CNRS, University of Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Hassan Zahouani
- Laboratoire de Tribologie et de Dynamique des Systèmes, UMR CNRS 5513, Université de Lyon, École Centrale de Lyon, École Nationale D'Ingénieurs de St Etienne, 69134 Ecully Cedex, France
| | - Fabrice Neiers
- Centre des Sciences du Goût et de l'Alimentation, UMR 1324 INRAE, UMR 6265 CNRS, University of Bourgogne Franche-Comté, F-21000 Dijon, France
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20
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Neiers F, Jarriault D, Menetrier F, Faure P, Briand L, Heydel JM. The odorant metabolizing enzyme UGT2A1: Immunolocalization and impact of the modulation of its activity on the olfactory response. PLoS One 2021; 16:e0249029. [PMID: 33765098 PMCID: PMC7993815 DOI: 10.1371/journal.pone.0249029] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Accepted: 03/09/2021] [Indexed: 02/06/2023] Open
Abstract
Odorant metabolizing enzymes (OMEs) are expressed in the olfactory epithelium (OE) where they play a significant role in the peripheral olfactory process by catalyzing the fast biotransformation of odorants leading either to their elimination or to the synthesis of new odorant stimuli. The large family of OMEs gathers different classes which interact with a myriad of odorants alike and complementary to olfactory receptors. Thus, it is necessary to increase our knowledge on OMEs to better understand their function in the physiological process of olfaction. This study focused on a major olfactory UDP-glucuronosyltransferase (UGT): UGT2A1. Immunohistochemistry and immunogold electronic microscopy allowed to localize its expression in the apical part of the sustentacular cells and originally at the plasma membrane of the olfactory cilia of the olfactory sensory neurons, both locations in close vicinity with olfactory receptors. Moreover, using electroolfactogram, we showed that a treatment of the OE with beta-glucuronidase, an enzyme which counterbalance the UGTs activity, increased the response to eugenol which is a strong odorant UGT substrate. Altogether, the results supported the function of the olfactory UGTs in the vertebrate olfactory perireceptor process.
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Affiliation(s)
- Fabrice Neiers
- Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France
| | - David Jarriault
- Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France
| | - Franck Menetrier
- Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France
| | - Philippe Faure
- Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France
| | - Loïc Briand
- Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France
| | - Jean-Marie Heydel
- Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France
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21
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Marcion G, Hermetet F, Neiers F, Uyanik B, Dondaine L, Dias AMM, Da Costa L, Moreau M, Bellaye PS, Collin B, Gobbo J, Briand L, Seigneuric R, Kitten O, Cinier M, Garrido C. Nanofitins targeting heat shock protein 110: An innovative immunotherapeutic modality in cancer. Int J Cancer 2021; 148:3019-3031. [PMID: 33506516 DOI: 10.1002/ijc.33485] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 11/23/2020] [Accepted: 01/04/2021] [Indexed: 12/15/2022]
Abstract
The presence of an inactivating heat shock protein 110 (HSP110) mutation in colorectal cancers has been correlated with an excellent prognosis and with the ability of HSP110 to favor the formation of tolerogenic (M2-like) macrophages. These clinical and experimental results suggest a potentially powerful new strategy against colorectal cancer: the inhibition of HSP110. In this work, as an alternative to neutralizing antibodies, Nanofitins (scaffold ~7 kDa proteins) targeting HSP110 were isolated from the screening of a synthetic Nanofitin library, and their capacity to bind (immunoprecipitation, biolayer interferometry) and to inhibit HSP110 was analyzed in vitro and in vivo. Three Nanofitins were found to inhibit HSP110 chaperone activity. Interestingly, they share a high degree of homology in their variable domain and target the peptide-binding domain of HSP110. In vitro, they inhibited the ability of HSP110 to favor M2-like macrophages. The Nanofitin with the highest affinity, A-C2, was studied in the CT26 colorectal cancer mice model. Our PET/scan experiments demonstrate that A-C2 may be localized within the tumor area, in accordance with the reported HSP110 abundance in the tumor microenvironment. A-C2 treatment reduced tumor growth and was associated with an increase in immune cells infiltrating the tumor and particularly cytotoxic macrophages. These results were confirmed in a chicken chorioallantoic membrane tumor model. Finally, we showed the complementarity between A-C2 and an anti-PD-L1 strategy in the in vivo and in ovo tumor models. Overall, Nanofitins appear to be promising new immunotherapeutic lead compounds.
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Affiliation(s)
- Guillaume Marcion
- INSERM, UMR 1231, Label Ligue Nationale contre le Cancer and LipSTIC, Dijon, France.,Université Bourgogne Franche-Comté, Dijon, France
| | - François Hermetet
- INSERM, UMR 1231, Label Ligue Nationale contre le Cancer and LipSTIC, Dijon, France.,Université Bourgogne Franche-Comté, Dijon, France
| | - Fabrice Neiers
- Université Bourgogne Franche-Comté, Dijon, France.,Centre des Sciences du Goût et de l'Alimentation, INRA, Dijon, France
| | - Burhan Uyanik
- INSERM, UMR 1231, Label Ligue Nationale contre le Cancer and LipSTIC, Dijon, France.,Université Bourgogne Franche-Comté, Dijon, France
| | - Lucile Dondaine
- INSERM, UMR 1231, Label Ligue Nationale contre le Cancer and LipSTIC, Dijon, France.,Université Bourgogne Franche-Comté, Dijon, France
| | - Alexandre M M Dias
- INSERM, UMR 1231, Label Ligue Nationale contre le Cancer and LipSTIC, Dijon, France.,Université Bourgogne Franche-Comté, Dijon, France
| | - Laurène Da Costa
- Université Bourgogne Franche-Comté, Dijon, France.,ICMUB UMR 6302, Dijon, France.,Anticancer Center Georges François Leclerc, Dijon, 21000, France
| | - Mathieu Moreau
- Université Bourgogne Franche-Comté, Dijon, France.,ICMUB UMR 6302, Dijon, France.,Anticancer Center Georges François Leclerc, Dijon, 21000, France
| | | | - Bertrand Collin
- ICMUB UMR 6302, Dijon, France.,Anticancer Center Georges François Leclerc, Dijon, 21000, France
| | - Jessica Gobbo
- INSERM, UMR 1231, Label Ligue Nationale contre le Cancer and LipSTIC, Dijon, France.,Université Bourgogne Franche-Comté, Dijon, France.,Anticancer Center Georges François Leclerc, Dijon, 21000, France
| | - Loïc Briand
- Université Bourgogne Franche-Comté, Dijon, France.,Centre des Sciences du Goût et de l'Alimentation, INRA, Dijon, France
| | - Renaud Seigneuric
- INSERM, UMR 1231, Label Ligue Nationale contre le Cancer and LipSTIC, Dijon, France.,Université Bourgogne Franche-Comté, Dijon, France
| | | | | | - Carmen Garrido
- INSERM, UMR 1231, Label Ligue Nationale contre le Cancer and LipSTIC, Dijon, France.,Université Bourgogne Franche-Comté, Dijon, France.,Anticancer Center Georges François Leclerc, Dijon, 21000, France
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22
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Meunier N, Briand L, Jacquin-Piques A, Brondel L, Pénicaud L. COVID 19-Induced Smell and Taste Impairments: Putative Impact on Physiology. Front Physiol 2021; 11:625110. [PMID: 33574768 PMCID: PMC7870487 DOI: 10.3389/fphys.2020.625110] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Accepted: 12/31/2020] [Indexed: 12/18/2022] Open
Abstract
Smell and taste impairments are recognized as common symptoms in COVID 19 patients even in an asymptomatic phase. Indeed, depending on the country, in up to 85-90% of cases anosmia and dysgeusia are reported. We will review briefly the main mechanisms involved in the physiology of olfaction and taste focusing on receptors and transduction as well as the main neuroanatomical pathways. Then we will examine the current evidences, even if still fragmented and unsystematic, explaining the disturbances and mode of action of the virus at the level of the nasal and oral cavities. We will focus on its impact on the peripheral and central nervous system. Finally, considering the role of smell and taste in numerous physiological functions, especially in ingestive behavior, we will discuss the consequences on the physiology of the patients as well as management regarding food intake.
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Affiliation(s)
- Nicolas Meunier
- Université Paris-Saclay, INRAE, UVSQ, VIM, Jouy-en-Josas, France
| | - Loïc Briand
- Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS UMR6265, INRAE UMR 1324, Université de Bourgogne Franche Comté, Dijon, France
| | - Agnès Jacquin-Piques
- Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS UMR6265, INRAE UMR 1324, Université de Bourgogne Franche Comté, Dijon, France
- Department of Clinical Neurophysiology, University Hospital, Dijon, France
| | - Laurent Brondel
- Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS UMR6265, INRAE UMR 1324, Université de Bourgogne Franche Comté, Dijon, France
| | - Luc Pénicaud
- STROMALab, Université de Toulouse, CNRS ERL 5311, Inserm U1031, Université Paul Sabatier (UPS), Toulouse, France
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23
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Neiers F, Belloir C, Poirier N, Naumer C, Krohn M, Briand L. Comparison of Different Signal Peptides for the Efficient Secretion of the Sweet-Tasting Plant Protein Brazzein in Pichia pastoris. Life (Basel) 2021; 11:life11010046. [PMID: 33450886 PMCID: PMC7828362 DOI: 10.3390/life11010046] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 01/08/2021] [Accepted: 01/11/2021] [Indexed: 11/16/2022] Open
Abstract
Brazzein is a small sweet-tasting protein found in the red berries of a West African evergreen shrub, Pentadiplandra brazzeana Baillon. Brazzein is highly soluble and stable over a large pH range and at high temperatures, which are characteristics that suggest its use as a natural sweetener. However, Pentadiplandra brazzeana culture is difficult at a large scale, limiting the natural source of brazzein. Heterologous expression of brazzein has been established in numerous systems, including bacteria, yeast, and transgenic plants. Brazzein requires four disulfide bonds to be active in eliciting an intense sweet taste, and the yeast Pichia pastoris appears to be one of the best options for obtaining functional brazzein in high quantities. Employing yeast secretion in the culture medium allows us to obtain fully active brazzein and facilitate purification later. To increase yeast secretion, we compared seven different signal peptides to successfully achieve brazzein secretion using the yeast P. pastoris. The brazzein proteins corresponding to these signal peptides elicited activation of the sweet taste receptor functionally expressed in a cellular assay. Among these tested signal peptides, three resulted in the secretion of brazzein at high levels.
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Affiliation(s)
- Fabrice Neiers
- Centre des Sciences du Goût et de l’Alimentation, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France; (F.N.); (C.B.); (N.P.)
| | - Christine Belloir
- Centre des Sciences du Goût et de l’Alimentation, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France; (F.N.); (C.B.); (N.P.)
| | - Nicolas Poirier
- Centre des Sciences du Goût et de l’Alimentation, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France; (F.N.); (C.B.); (N.P.)
| | - Christian Naumer
- BRAIN AG, Darmstaedter Str. 34-36, 64673 Zwingenberg, Germany; (C.N.); (M.K.)
| | - Michael Krohn
- BRAIN AG, Darmstaedter Str. 34-36, 64673 Zwingenberg, Germany; (C.N.); (M.K.)
| | - Loïc Briand
- Centre des Sciences du Goût et de l’Alimentation, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France; (F.N.); (C.B.); (N.P.)
- Correspondence: ; Tel.: +33-380-681615
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24
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Delompré T, Lenoir L, Martin C, Briand L, Salles C. Characterizing the Dynamic Taste and Retro-Nasal Aroma Properties of Oral Nutritional Supplements Using Temporal Dominance of Sensation and Temporal Check-All-That-Apply Methods. Foods 2020; 9:foods9101456. [PMID: 33066203 PMCID: PMC7602034 DOI: 10.3390/foods9101456] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/29/2020] [Accepted: 10/11/2020] [Indexed: 12/15/2022] Open
Abstract
Orally Disintegrating Tablets (ODTs) are used to restore the nutritional status of people suffering from swallowing pathologies such as dysphagia. ODTs are consumed without water intake and are easily swallowed. The main active compounds of ODTs are vitamins and minerals. These nutrients can have a bad taste or aftertaste, which can be masked by sweetening or flavoring. To ensure the effectiveness of masking strategies and to prescribe a product to patients with acceptable sensory qualities, it is essential to perform a precise and complete sensory characterization of these ODTs. Temporal dominance of sensations (TDS) and temporal check-all-that-apply (TCATA) methods were chosen to characterize the temporal sensory perceptions during the consumption of four ODTs varying in galenic forms and flavoring because of their particularly acute temporality in flavor perception. The ODTs presented common and individual sensory properties, mainly related to their galenic form and to the nature of the active ingredients. The use of a nose-clip to stop retro-nasal airflow showed that flavoring had a minimal impact on the sensory taste qualities of the ODTs. A comparison between the TDS and TCATA results indicates that these tests are capable of providing complementary information on the dynamic sensory qualities of the products studied. Although results were generally similar for both methods, TDS showed a greater number of differences in sensory taste attribute, whereas TCATA was more discriminating. These methods allowed for a better understanding of the evolution of sensory perceptions of these ODTs during their consumption, which could help to optimize masking strategies and develop new products with acceptable sensory properties.
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25
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Taylor AJ, Beauchamp JD, Briand L, Heer M, Hummel T, Margot C, McGrane S, Pieters S, Pittia P, Spence C. Factors affecting flavor perception in space: Does the spacecraft environment influence food intake by astronauts? Compr Rev Food Sci Food Saf 2020; 19:3439-3475. [PMID: 33337044 DOI: 10.1111/1541-4337.12633] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 08/21/2020] [Accepted: 08/24/2020] [Indexed: 12/11/2022]
Abstract
The intention to send a crewed mission to Mars involves a huge amount of planning to ensure a safe and successful mission. Providing adequate amounts of food for the crew is a major task, but 20 years of feeding astronauts on the International Space Station (ISS) have resulted in a good knowledge base. A crucial observation from the ISS is that astronauts typically consume only 80% of their daily calorie requirements when in space. This is despite daily exercise regimes that keep energy usage at very similar levels to those found on Earth. This calorie deficit seems to have little effect on astronauts who spend up to 12 months on the ISS, but given that a mission to Mars would take 30 to 36 months to complete, there is concern that a calorie deficit over this period may lead to adverse effects in crew members. The key question is why astronauts undereat when they have a supply of food designed to fully deliver their nutritional needs. This review focuses on evidence from astronauts that foods taste different in space, compared to on Earth. The underlying hypothesis is that conditions in space may change the perceived flavor of the food, and this flavor change may, in turn, lead to underconsumption by astronauts. The key areas investigated in this review for their potential impact on food intake are the effects of food shelf life, physiological changes, noise, air and water quality on the perception of food flavor, as well as the link between food flavor and food intake.
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Affiliation(s)
| | - Jonathan D Beauchamp
- Department of Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
| | - Loïc Briand
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, Dijon, France
| | - Martina Heer
- International University of Applied Sciences, Bad Honnef, Germany
| | - Thomas Hummel
- Department of Otorhinolaryngology, Technische Universität Dresden, Dresden, Germany
| | | | - Scott McGrane
- Waltham Petcare Science Institute, Waltham on the Wolds, UK
| | - Serge Pieters
- Haute Ecole Léonard de Vinci, Institut Paul Lambin, Brussels, Belgium
| | - Paola Pittia
- Faculty of Bioscience and Technology for Food, Agriculture, and Environment, University of Teramo, Teramo, Italy
| | - Charles Spence
- Department of Experimental Psychology, University of Oxford, Oxford, UK
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26
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Abstract
Vertebrate odorant-binding proteins (OBPs) are small soluble proteins abundantly secreted in the olfactory mucus of many animal species, including humans. Vertebrate OBPs reversibly bind odorant molecules with micromolar range affinities. Although their physiological role is not clearly understood, OBPs are proposed to carry airborne odorants toward membrane olfactory receptors through the nasal mucus. Measurements of odorant-OBP interactions and structural studies require a large amount of pure OBPs devoid of ligands. The bacterial expression system is the first choice for expressing vertebrate OBPs used in our laboratory and others. This system generally produces OBPs in large amounts without major problems. In this chapter, we describe the milligram-scale production of recombinant pig OBP1 (pOBP1) in E. coli. The different steps of expression and purification are presented and discussed. Protocols for secondary structures investigation by circular dichroism and binding properties of the recombinant protein are also provided. More generally, these approaches can be used to produce and characterize any vertebrate OBPs for use in functional and structural studies.
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Affiliation(s)
- Marine Brulé
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France
| | - Margot Glaz
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France
| | - Christine Belloir
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France
| | - Nicolas Poirier
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France
| | - Lucie Moitrier
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France
| | - Fabrice Neiers
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France
| | - Loïc Briand
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, Dijon, France.
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27
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Bouysset C, Belloir C, Antonczak S, Briand L, Fiorucci S. Novel scaffold of natural compound eliciting sweet taste revealed by machine learning. Food Chem 2020; 324:126864. [PMID: 32344344 DOI: 10.1016/j.foodchem.2020.126864] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 04/03/2020] [Accepted: 04/17/2020] [Indexed: 01/09/2023]
Abstract
Sugar replacement is still an active issue in the food industry. The use of structure-taste relationships remains one of the most rational strategy to expand the chemical space associated to sweet taste. A new machine learning model has been setup based on an update of the SweetenersDB and on open-source molecular features. It has been implemented on a freely accessible webserver. Cellular functional assays show that the sweet taste receptor is activated in vitro by a new scaffold of natural compounds identified by the in silico protocol. The newly identified sweetener belongs to the lignan chemical family and opens a new chemical space to explore.
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Affiliation(s)
- Cédric Bouysset
- Université Côte d'Azur, CNRS, Institut de Chimie de Nice UMR7272, 06108 Nice, France
| | - Christine Belloir
- INRAE, CNRS, Université de Bourgogne-Franche Comté, AgroSup Dijon, Centre des Sciences du Goût et de l'Alimentation, 21000 Dijon, France
| | - Serge Antonczak
- Université Côte d'Azur, CNRS, Institut de Chimie de Nice UMR7272, 06108 Nice, France
| | - Loïc Briand
- INRAE, CNRS, Université de Bourgogne-Franche Comté, AgroSup Dijon, Centre des Sciences du Goût et de l'Alimentation, 21000 Dijon, France
| | - Sébastien Fiorucci
- Université Côte d'Azur, CNRS, Institut de Chimie de Nice UMR7272, 06108 Nice, France.
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Rihani K, Fraichard S, Chauvel I, Poirier N, Delompré T, Neiers F, Tanimura T, Ferveur JF, Briand L. A conserved odorant binding protein is required for essential amino acid detection in Drosophila. Commun Biol 2019; 2:425. [PMID: 31799428 PMCID: PMC6874667 DOI: 10.1038/s42003-019-0673-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Accepted: 11/01/2019] [Indexed: 11/10/2022] Open
Abstract
Animals need to detect in the food essential amino acids that they cannot synthesize. We found that the odorant binding protein OBP19b, which is highly expressed in Drosophila melanogaster taste sensilla, is necessary for the detection of several amino acids including the essential l-phenylalanine. The recombinant OBP19b protein was produced and characterized for its binding properties: it stereoselectively binds to several amino acids. Using a feeding-choice assay, we found that OBP19b is necessary for detecting l-phenylalanine and l-glutamine, but not l-alanine or D-phenylalanine. We mapped the cells expressing OBP19b and compared the electrophysiological responses of a single taste sensillum to several amino acids: OBP19b mutant flies showed a reduced response compared to control flies when tested to preferred amino acids, but not to the other ones. OBP19b is well conserved in phylogenetically distant species suggesting that this protein is necessary for detection of specific amino acids in insects.
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Affiliation(s)
- Karen Rihani
- AgroSup Dijon, CNRS, INRA, Université de Bourgogne-Franche Comté, Centre des Sciences du Goût et de l’Alimentation, 21000 Dijon, France
| | - Stéphane Fraichard
- AgroSup Dijon, CNRS, INRA, Université de Bourgogne-Franche Comté, Centre des Sciences du Goût et de l’Alimentation, 21000 Dijon, France
| | - Isabelle Chauvel
- AgroSup Dijon, CNRS, INRA, Université de Bourgogne-Franche Comté, Centre des Sciences du Goût et de l’Alimentation, 21000 Dijon, France
| | - Nicolas Poirier
- AgroSup Dijon, CNRS, INRA, Université de Bourgogne-Franche Comté, Centre des Sciences du Goût et de l’Alimentation, 21000 Dijon, France
| | - Thomas Delompré
- AgroSup Dijon, CNRS, INRA, Université de Bourgogne-Franche Comté, Centre des Sciences du Goût et de l’Alimentation, 21000 Dijon, France
| | - Fabrice Neiers
- AgroSup Dijon, CNRS, INRA, Université de Bourgogne-Franche Comté, Centre des Sciences du Goût et de l’Alimentation, 21000 Dijon, France
| | - Teiichi Tanimura
- Division of Biological Science, Graduate School of Science, Nagoya University, Furo, Chikusa, Aichi 464-8602 Japan
- Department of Genetics, Leibniz Institute for Neurobiology (LIN), Brenneckestrasse 6, 39118 Magdeburg, Germany
| | - Jean-François Ferveur
- AgroSup Dijon, CNRS, INRA, Université de Bourgogne-Franche Comté, Centre des Sciences du Goût et de l’Alimentation, 21000 Dijon, France
| | - Loïc Briand
- AgroSup Dijon, CNRS, INRA, Université de Bourgogne-Franche Comté, Centre des Sciences du Goût et de l’Alimentation, 21000 Dijon, France
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Abstract
PURPOSE OF REVIEW Polyphenols display beneficial health effects through chemopreventive actions on numerous chronic diseases including cancers, metabolic disorders, reproductive disorders and eating behaviour disorders. According to the principle of chemoreception, polyphenols bind cellular targets capable of accepting their stereochemistry, namely metabolizing enzymes and protein receptors, including taste receptors. The extraoral expression of taste receptors and their pharmacological interest in terms of novel drug therapies open up new perspectives on the potential use of these compounds and their interactions with other chemicals in cells. These new perspectives suggest the need to examine these phytochemicals further. However, most polyphenols have a bitterness property that may disrupt the acceptability of healthy foods or dietary supplements. RECENT FINDINGS Polyphenols bind to oral and extraoral bitter type 2 taste receptors, which modulate the signalling pathways involved in anti-inflammatory processes and metabolic and dietary regulations. Depending on their chemical nature, polyphenols may act as activators or inhibitors of taste receptors, and combinations of polyphenols (or herbal mixtures) may be used to modulate the acceptability of bitterness. SUMMARY The current review summarizes recent findings on polyphenol chemoreception and highlights the evidence of healthy effects through type 2 taste receptor mediation in signalling pathways, such as new targets, with promising perspectives.
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Affiliation(s)
- Marie-Chantal Canivenc-Lavier
- Centre des Sciences du GoÛt et de l'Alimentation (CSGA), INRA, Université de Bourgogne Franche-Comté, AgroSup, CNRS, Dijon, France
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30
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Gonzalez D, Rihani K, Neiers F, Poirier N, Fraichard S, Gotthard G, Chertemps T, Maïbèche M, Ferveur JF, Briand L. The Drosophila odorant-binding protein 28a is involved in the detection of the floral odour ß-ionone. Cell Mol Life Sci 2019; 77:2565-2577. [PMID: 31564000 DOI: 10.1007/s00018-019-03300-4] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 09/03/2019] [Accepted: 09/16/2019] [Indexed: 11/27/2022]
Abstract
Odorant-binding proteins (OBPs) are small soluble proteins that are thought to transport hydrophobic odorants across the aqueous sensillar lymph to olfactory receptors. A recent study revealed that OBP28a, one of the most abundant Drosophila OBPs, is not required for odorant transport, but acts in buffering rapid odour variation in the odorant environment. To further unravel and decipher its functional role, we expressed recombinant OBP28a and characterized its binding specificity. Using a fluorescent binding assay, we found that OBP28a binds a restricted number of floral-like chemicals, including ß-ionone, with an affinity in the micromolar range. We solved the X-ray crystal structure of OBP28a, which showed extensive conformation changes upon ligand binding. Mutant flies genetically deleted for the OBP28a gene showed altered responses to ß-ionone at a given concentration range, supporting its essential role in the detection of specific compounds present in the natural environment of the fly.
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Affiliation(s)
- Daniel Gonzalez
- AgroSup Dijon, CNRS, INRA, Université de Bourgogne-Franche Comté, Centre des Sciences du Goût et de l'Alimentation, 21000, Dijon, France
| | - Karen Rihani
- AgroSup Dijon, CNRS, INRA, Université de Bourgogne-Franche Comté, Centre des Sciences du Goût et de l'Alimentation, 21000, Dijon, France
| | - Fabrice Neiers
- AgroSup Dijon, CNRS, INRA, Université de Bourgogne-Franche Comté, Centre des Sciences du Goût et de l'Alimentation, 21000, Dijon, France
| | - Nicolas Poirier
- AgroSup Dijon, CNRS, INRA, Université de Bourgogne-Franche Comté, Centre des Sciences du Goût et de l'Alimentation, 21000, Dijon, France
| | - Stéphane Fraichard
- AgroSup Dijon, CNRS, INRA, Université de Bourgogne-Franche Comté, Centre des Sciences du Goût et de l'Alimentation, 21000, Dijon, France
| | | | - Thomas Chertemps
- Sorbonne Université, INRA, CNRS, IRD, UPEC, Institut d'Ecologie et des Sciences de l'Environnement de Paris, 75005, Paris, France
| | - Martine Maïbèche
- Sorbonne Université, INRA, CNRS, IRD, UPEC, Institut d'Ecologie et des Sciences de l'Environnement de Paris, 75005, Paris, France
| | - Jean-François Ferveur
- AgroSup Dijon, CNRS, INRA, Université de Bourgogne-Franche Comté, Centre des Sciences du Goût et de l'Alimentation, 21000, Dijon, France
| | - Loïc Briand
- AgroSup Dijon, CNRS, INRA, Université de Bourgogne-Franche Comté, Centre des Sciences du Goût et de l'Alimentation, 21000, Dijon, France.
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31
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Delompré T, Guichard E, Briand L, Salles C. Taste Perception of Nutrients Found in Nutritional Supplements: A Review. Nutrients 2019; 11:nu11092050. [PMID: 31480669 PMCID: PMC6770818 DOI: 10.3390/nu11092050] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 08/21/2019] [Accepted: 08/28/2019] [Indexed: 12/18/2022] Open
Abstract
Nutritional supplements are prescribed when one’s nutritional status is not conducive to good health. These foodstuffs constitute concentrated sources of nutrients such as vitamins, minerals, amino acids, and fatty acids. For nutritional supplements to be effective, patients must consume the amount that has been prescribed for the recommended period of time. Therefore, special attention must be given to the sensory attributes of these products. Indeed, the presence of active compounds can cause an off-taste or aftertaste. These negative sensations can lead to a reduction in the consumption of nutritional supplements and reduce the effectiveness of the treatment. In this manuscript, we provide an overview of the sensory characteristics and the sensing receptor mechanism of the main compounds present in oral nutritional supplements, such as amino acids, minerals, fatty acids, and vitamins. Part of this article is devoted to the development of new masking strategies and the corresponding potential influence at the industrial level.
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Affiliation(s)
- Thomas Delompré
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSup Dijon, CNRS, INRA, Université de Bourgogne-Franche Comté, 21000 Dijon, France
| | - Elisabeth Guichard
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSup Dijon, CNRS, INRA, Université de Bourgogne-Franche Comté, 21000 Dijon, France
| | - Loïc Briand
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSup Dijon, CNRS, INRA, Université de Bourgogne-Franche Comté, 21000 Dijon, France.
| | - Christian Salles
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSup Dijon, CNRS, INRA, Université de Bourgogne-Franche Comté, 21000 Dijon, France.
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32
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Heydel JM, Menetrier F, Belloir C, Canon F, Faure P, Lirussi F, Chavanne E, Saliou JM, Artur Y, Canivenc-Lavier MC, Briand L, Neiers F. Characterization of rat glutathione transferases in olfactory epithelium and mucus. PLoS One 2019; 14:e0220259. [PMID: 31339957 PMCID: PMC6656353 DOI: 10.1371/journal.pone.0220259] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Accepted: 07/11/2019] [Indexed: 12/15/2022] Open
Abstract
The olfactory epithelium is continuously exposed to exogenous chemicals, including odorants. During the past decade, the enzymes surrounding the olfactory receptors have been shown to make an important contribution to the process of olfaction. Mammalian xenobiotic metabolizing enzymes, such as cytochrome P450, esterases and glutathione transferases (GSTs), have been shown to participate in odorant clearance from the olfactory receptor environment, consequently contributing to the maintenance of sensitivity toward odorants. GSTs have previously been shown to be involved in numerous physiological processes, including detoxification, steroid hormone biosynthesis, and amino acid catabolism. These enzymes ensure either the capture or the glutathione conjugation of a large number of ligands. Using a multi-technique approach (proteomic, immunocytochemistry and activity assays), our results indicate that GSTs play an important role in the rat olfactory process. First, proteomic analysis demonstrated the presence of different putative odorant metabolizing enzymes, including different GSTs, in the rat nasal mucus. Second, GST expression was investigated in situ in rat olfactory tissues using immunohistochemical methods. Third, the activity of the main GST (GSTM2) odorant was studied with in vitro experiments. Recombinant GSTM2 was used to screen a set of odorants and characterize the nature of its interaction with the odorants. Our results support a significant role of GSTs in the modulation of odorant availability for receptors in the peripheral olfactory process.
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Affiliation(s)
- Jean-Marie Heydel
- University Bourgogne Franche-Comté, Faculty of Health Sciences, Dijon, France
- CSGA, Laboratory of taste and olfaction: from the molecule to behavior, University Bourgogne Franche-Comté, INRA, CNRS, France
- * E-mail: (FN); (J-MH)
| | - Franck Menetrier
- CSGA, Laboratory of taste and olfaction: from the molecule to behavior, University Bourgogne Franche-Comté, INRA, CNRS, France
| | - Christine Belloir
- CSGA, Laboratory of taste and olfaction: from the molecule to behavior, University Bourgogne Franche-Comté, INRA, CNRS, France
| | - Francis Canon
- CSGA, Laboratory of taste and olfaction: from the molecule to behavior, University Bourgogne Franche-Comté, INRA, CNRS, France
| | - Philippe Faure
- University Bourgogne Franche-Comté, Faculty of Health Sciences, Dijon, France
- CSGA, Laboratory of taste and olfaction: from the molecule to behavior, University Bourgogne Franche-Comté, INRA, CNRS, France
| | - Frederic Lirussi
- University Bourgogne Franche-Comté, Faculty of Health Sciences, Dijon, France
- Université de Bourgogne, Centre Hospitalier Universitaire de Dijon, INSERM, U1231, Lipides Nutrition Cancer, Équipe labellisée Ligue Nationale contre le Cancer, Dijon, France
| | - Evelyne Chavanne
- University Bourgogne Franche-Comté, Faculty of Health Sciences, Dijon, France
- CSGA, Laboratory of taste and olfaction: from the molecule to behavior, University Bourgogne Franche-Comté, INRA, CNRS, France
| | - Jean-Michel Saliou
- University of Lille, CNRS, INSERM, CHU Lille, Pasteur Institute of Lille, U1019-UMR8204-CIIL-Center for Infection and Immunity of Lille, Lille, France
| | - Yves Artur
- University Bourgogne Franche-Comté, Faculty of Health Sciences, Dijon, France
- CSGA, Laboratory of taste and olfaction: from the molecule to behavior, University Bourgogne Franche-Comté, INRA, CNRS, France
| | - Marie-Chantal Canivenc-Lavier
- CSGA, Laboratory of taste and olfaction: from the molecule to behavior, University Bourgogne Franche-Comté, INRA, CNRS, France
| | - Loïc Briand
- CSGA, Laboratory of taste and olfaction: from the molecule to behavior, University Bourgogne Franche-Comté, INRA, CNRS, France
| | - Fabrice Neiers
- University Bourgogne Franche-Comté, Faculty of Health Sciences, Dijon, France
- CSGA, Laboratory of taste and olfaction: from the molecule to behavior, University Bourgogne Franche-Comté, INRA, CNRS, France
- * E-mail: (FN); (J-MH)
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33
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Sigoillot M, Brockhoff A, Neiers F, Poirier N, Belloir C, Legrand P, Charron C, Roblin P, Meyerhof W, Briand L. The Crystal Structure of Gurmarin, a Sweet Taste-Suppressing Protein: Identification of the Amino Acid Residues Essential for Inhibition. Chem Senses 2019; 43:635-643. [PMID: 30137256 DOI: 10.1093/chemse/bjy054] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Gurmarin is a highly specific sweet taste-suppressing protein in rodents that is isolated from the Indian plant Gymnema sylvestre. Gurmarin consists of 35 amino acid residues containing 3 intramolecular disulfide bridges that form a cystine knot. Here, we report the crystal structure of gurmarin at a 1.45 Å resolution and compare it with previously reported nuclear magnetic resonance solution structures. The atomic structure at this resolution allowed us to identify a very flexible region consisting of hydrophobic residues. Some of these amino acid residues had been identified as a putative binding site for the rat sweet taste receptor in a previous study. By combining alanine-scanning mutagenesis of the gurmarin molecule and a functional cell-based receptor assay, we confirmed that some single point mutations in these positions drastically affect sweet taste receptor inhibition by gurmarin.
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Affiliation(s)
- Maud Sigoillot
- INRA, CNRS, Centre des Sciences du Goût et de l'Alimentation, Université de Bourgogne-Franche Comté, Dijon, France
| | - Anne Brockhoff
- Department of Molecular Genetics, German Institute of Human Nutrition, Potsdam-Rehbruecke, Arthur-Scheunert-Allee, Nuthetal, Germany
| | - Fabrice Neiers
- INRA, CNRS, Centre des Sciences du Goût et de l'Alimentation, Université de Bourgogne-Franche Comté, Dijon, France
| | - Nicolas Poirier
- INRA, CNRS, Centre des Sciences du Goût et de l'Alimentation, Université de Bourgogne-Franche Comté, Dijon, France
| | - Christine Belloir
- INRA, CNRS, Centre des Sciences du Goût et de l'Alimentation, Université de Bourgogne-Franche Comté, Dijon, France
| | - Pierre Legrand
- SOLEIL Synchrotron, L'Orme de Merisiers, Saint-Aubin, Gif-sur-Yvette, France
| | - Christophe Charron
- Ingénierie Moléculaire et Physiopathologie Articulaire, Centre National de la Recherche Scientifique Unité Mixte de Recherche 7365, Université de Lorraine, Biopôle de l'Université de Lorraine, Vandoeuvre-les-Nancy Cedex, France
| | - Pierre Roblin
- SOLEIL Synchrotron, L'Orme de Merisiers, Saint-Aubin, Gif-sur-Yvette, France
| | - Wolfgang Meyerhof
- Department of Molecular Genetics, German Institute of Human Nutrition, Potsdam-Rehbruecke, Arthur-Scheunert-Allee, Nuthetal, Germany
| | - Loïc Briand
- INRA, CNRS, Centre des Sciences du Goût et de l'Alimentation, Université de Bourgogne-Franche Comté, Dijon, France
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34
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Gozzi GJ, Gonzalez D, Boudesco C, Dias AMM, Gotthard G, Uyanik B, Dondaine L, Marcion G, Hermetet F, Denis C, Hardy L, Suzanne P, Douhard R, Jego G, Dubrez L, Demidov ON, Neiers F, Briand L, Sopková-de Oliveira Santos J, Voisin-Chiret AS, Garrido C. Selecting the first chemical molecule inhibitor of HSP110 for colorectal cancer therapy. Cell Death Differ 2019; 27:117-129. [PMID: 31068676 DOI: 10.1038/s41418-019-0343-4] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2018] [Revised: 04/04/2019] [Accepted: 04/12/2019] [Indexed: 01/10/2023] Open
Abstract
Pro-survival stress-inducible chaperone HSP110 is the only HSP for which a mutation has been found in a cancer. Multicenter clinical studies demonstrated a direct association between HSP110 inactivating mutation presence and excellent prognosis in colorectal cancer patients. Here, we have combined crystallographic studies on human HSP110 and in silico modeling to identify HSP110 inhibitors that could be used in colorectal cancer therapy. Two molecules (foldamers 33 and 52), binding to the same cleft of HSP110 nucleotide-binding domain, were selected from a chemical library (by co-immunoprecipitation, AlphaScreening, Interference-Biolayer, Duo-link). These molecules block HSP110 chaperone anti-aggregation activity and HSP110 association to its client protein STAT3, thereby inhibiting STAT3 phosphorylation and colorectal cancer cell growth. These effects were strongly decreased in HSP110 knockdown cells. Foldamer's 33 ability to inhibit tumor growth was confirmed in two colorectal cancer animal models. Although tumor cell death (apoptosis) was noted after treatment of the animals with foldamer 33, no apparent toxicity was observed, notably in epithelial cells from intestinal crypts. Taken together, we identified the first HSP110 inhibitor, a possible drug-candidate for colorectal cancer patients whose unfavorable outcome is associated to HSP110.
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Affiliation(s)
- Gustavo J Gozzi
- INSERM UMR1231, Laboratory of Excellence LipSTIC and label Ligue Nationale contre le Cancer, Dijon, France.,University of Burgundy Franche-Comté, Dijon, France
| | - Daniel Gonzalez
- INSERM UMR1231, Laboratory of Excellence LipSTIC and label Ligue Nationale contre le Cancer, Dijon, France.,University of Burgundy Franche-Comté, Dijon, France
| | - Christophe Boudesco
- INSERM UMR1231, Laboratory of Excellence LipSTIC and label Ligue Nationale contre le Cancer, Dijon, France.,University of Burgundy Franche-Comté, Dijon, France
| | - Alexandre M M Dias
- INSERM UMR1231, Laboratory of Excellence LipSTIC and label Ligue Nationale contre le Cancer, Dijon, France.,University of Burgundy Franche-Comté, Dijon, France
| | | | - Burhan Uyanik
- INSERM UMR1231, Laboratory of Excellence LipSTIC and label Ligue Nationale contre le Cancer, Dijon, France.,University of Burgundy Franche-Comté, Dijon, France
| | - Lucile Dondaine
- INSERM UMR1231, Laboratory of Excellence LipSTIC and label Ligue Nationale contre le Cancer, Dijon, France.,University of Burgundy Franche-Comté, Dijon, France
| | - Guillaume Marcion
- INSERM UMR1231, Laboratory of Excellence LipSTIC and label Ligue Nationale contre le Cancer, Dijon, France.,University of Burgundy Franche-Comté, Dijon, France
| | - François Hermetet
- INSERM UMR1231, Laboratory of Excellence LipSTIC and label Ligue Nationale contre le Cancer, Dijon, France.,University of Burgundy Franche-Comté, Dijon, France
| | - Camille Denis
- Normandie Université, UNICAEN, EA 4258 CERMN (Centre d'Etudes et de Recherche sur le Médicament de Normandie) - FR CNRS INC3M, Boulevard Becquerel, 14032, Caen, France
| | - Laurianne Hardy
- Normandie Université, UNICAEN, EA 4258 CERMN (Centre d'Etudes et de Recherche sur le Médicament de Normandie) - FR CNRS INC3M, Boulevard Becquerel, 14032, Caen, France
| | - Peggy Suzanne
- Normandie Université, UNICAEN, EA 4258 CERMN (Centre d'Etudes et de Recherche sur le Médicament de Normandie) - FR CNRS INC3M, Boulevard Becquerel, 14032, Caen, France
| | - Romain Douhard
- INSERM UMR1231, Laboratory of Excellence LipSTIC and label Ligue Nationale contre le Cancer, Dijon, France.,University of Burgundy Franche-Comté, Dijon, France
| | - Gaetan Jego
- INSERM UMR1231, Laboratory of Excellence LipSTIC and label Ligue Nationale contre le Cancer, Dijon, France.,University of Burgundy Franche-Comté, Dijon, France
| | - Laurence Dubrez
- INSERM UMR1231, Laboratory of Excellence LipSTIC and label Ligue Nationale contre le Cancer, Dijon, France.,University of Burgundy Franche-Comté, Dijon, France
| | - Oleg N Demidov
- INSERM UMR1231, Laboratory of Excellence LipSTIC and label Ligue Nationale contre le Cancer, Dijon, France.,University of Burgundy Franche-Comté, Dijon, France
| | - Fabrice Neiers
- University of Burgundy Franche-Comté, Dijon, France.,Centre des Sciences du Goût et de l'Alimentation, INRA, CNRS, Dijon, France
| | - Loïc Briand
- University of Burgundy Franche-Comté, Dijon, France.,Centre des Sciences du Goût et de l'Alimentation, INRA, CNRS, Dijon, France
| | - Jana Sopková-de Oliveira Santos
- Normandie Université, UNICAEN, EA 4258 CERMN (Centre d'Etudes et de Recherche sur le Médicament de Normandie) - FR CNRS INC3M, Boulevard Becquerel, 14032, Caen, France
| | - Anne-Sophie Voisin-Chiret
- Normandie Université, UNICAEN, EA 4258 CERMN (Centre d'Etudes et de Recherche sur le Médicament de Normandie) - FR CNRS INC3M, Boulevard Becquerel, 14032, Caen, France
| | - Carmen Garrido
- INSERM UMR1231, Laboratory of Excellence LipSTIC and label Ligue Nationale contre le Cancer, Dijon, France. .,University of Burgundy Franche-Comté, Dijon, France. .,Georges François Leclerc Center (CGFL), Dijon, France.
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35
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Robert-Hazotte A, Schoumacker R, Semon E, Briand L, Guichard E, Le Quéré JL, Faure P, Heydel JM. Ex vivo real-time monitoring of volatile metabolites resulting from nasal odorant metabolism. Sci Rep 2019; 9:2492. [PMID: 30792537 PMCID: PMC6385289 DOI: 10.1038/s41598-019-39404-x] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2018] [Accepted: 01/22/2019] [Indexed: 12/02/2022] Open
Abstract
Odorant-metabolizing enzymes are critically involved in the clearance of odorant molecules from the environment of the nasal neuro-olfactory tissue to maintain the sensitivity of olfactory detection. Odorant metabolism may also generate metabolites in situ, the characterization and function of which in olfaction remain largely unknown. Here, we engineered and validated an ex vivo method to measure odorant metabolism in real-time. Glassware containing an explant of rat olfactory mucosa was continuously flushed with an odorant flow and was coupled to a proton transfer reaction-mass spectrometer for volatile compound analysis. Focusing on carboxylic esters and diketone odorants, we recorded the metabolic uptake of odorants by the mucosa, concomitantly with the release of volatile odorant metabolites in the headspace. These results significantly change the picture of real-time in situ odorant metabolism and represent a new step forward in the investigation of the function of odorant metabolites in the peripheral olfactory process. Our method allows the systematic identification of odorant metabolites using a validated animal model and permits the screening of olfactory endogenously produced chemosensory molecules.
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Affiliation(s)
- Aline Robert-Hazotte
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS/1324 INRA/Université de Bourgogne Franche-Comté, 9 boulevard Jeanne d'Arc, F-21000, Dijon, France
| | - Rachel Schoumacker
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS/1324 INRA/Université de Bourgogne Franche-Comté, 9 boulevard Jeanne d'Arc, F-21000, Dijon, France
| | - Etienne Semon
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS/1324 INRA/Université de Bourgogne Franche-Comté, 9 boulevard Jeanne d'Arc, F-21000, Dijon, France
| | - Loïc Briand
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS/1324 INRA/Université de Bourgogne Franche-Comté, 9 boulevard Jeanne d'Arc, F-21000, Dijon, France
| | - Elisabeth Guichard
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS/1324 INRA/Université de Bourgogne Franche-Comté, 9 boulevard Jeanne d'Arc, F-21000, Dijon, France
| | - Jean-Luc Le Quéré
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS/1324 INRA/Université de Bourgogne Franche-Comté, 9 boulevard Jeanne d'Arc, F-21000, Dijon, France
| | - Philippe Faure
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS/1324 INRA/Université de Bourgogne Franche-Comté, 9 boulevard Jeanne d'Arc, F-21000, Dijon, France
| | - Jean-Marie Heydel
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS/1324 INRA/Université de Bourgogne Franche-Comté, 9 boulevard Jeanne d'Arc, F-21000, Dijon, France.
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Behrens M, Briand L, de March CA, Matsunami H, Yamashita A, Meyerhof W, Weyand S. Structure-Function Relationships of Olfactory and Taste Receptors. Chem Senses 2019; 43:81-87. [PMID: 29342245 DOI: 10.1093/chemse/bjx083] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
The field of chemical senses has made major progress in understanding the cellular mechanisms of olfaction and taste in the past 2 decades. However, the molecular understanding of odor and taste recognition is still lagging far behind and will require solving multiple structures of the relevant full-length receptors in complex with native ligands to achieve this goal. However, the development of multiple complimentary strategies for the structure determination of G protein-coupled receptors (GPCRs) makes this goal realistic. The common conundrum of how multi-specific receptors that recognize a large number of different ligands results in a sensory perception in the brain will only be fully understood by a combination of high-resolution receptor structures and functional studies. This review discusses the first steps on this pathway, including biochemical and physiological assays, forward genetics approaches, molecular modeling, and the first steps towards the structural biology of olfactory and taste receptors.
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Affiliation(s)
- Maik Behrens
- Department of Molecular Genetics, German Institute of Human Nutrition Potsdam-Rehbruecke, Germany
| | - Loïc Briand
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Univ. de Bourgogne- Franche-Comté, France
| | - Claire A de March
- Department of Molecular Genetics and Microbiology, Duke University Medical Center, USA
| | - Hiroaki Matsunami
- Department of Molecular Genetics and Microbiology, Duke University Medical Center, USA
| | - Atsuko Yamashita
- Graduate School of Medicine, Dentistry and Pharmaceutical Sciences, Okayama University, Japan
| | - Wolfgang Meyerhof
- Department of Molecular Genetics, German Institute of Human Nutrition Potsdam-Rehbruecke, Germany
| | - Simone Weyand
- Department of Biochemistry, University of Cambridge, UK
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Hurot C, Brenet S, Buhot A, Barou E, Belloir C, Briand L, Hou Y. Highly sensitive olfactory biosensors for the detection of volatile organic compounds by surface plasmon resonance imaging. Biosens Bioelectron 2019; 123:230-236. [DOI: 10.1016/j.bios.2018.08.072] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2018] [Revised: 08/27/2018] [Accepted: 08/29/2018] [Indexed: 12/24/2022]
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Fraichard S, Gonzalez D, Grassein P, Delarue P, Senet P, Nicolaï A, Chavanne E, Mucher E, Artur Y, Ferveur JF, Heydel JM, Briand L, Neiers F. Data on the expression of GSTE1 and GSTE7 in Drosophila chemosensory organs after isothiocyanate exposure. Data Brief 2018; 20:254-257. [PMID: 30148193 PMCID: PMC6105927 DOI: 10.1016/j.dib.2018.07.062] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 07/04/2018] [Accepted: 07/25/2018] [Indexed: 11/19/2022] Open
Abstract
The data presented in this article are related to the research article entitled "Characterization of a Drosophila glutathione transferase involved in isothiocyanate detoxification." (Gonzalez et al., 2018) [1]. This article includes the expression level of Drosophila melanogaster GSTE1 and GSTE7 in chemosensory male tissues and the expression level of the mRNAs coding for the same enzymes after a PEITC exposure in food.
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Affiliation(s)
- Stéphane Fraichard
- Centre des Sciences du Goût et de l׳Alimentation (CSGA), Université de Bourgogne Franche-Comté, INRA, CNRS, France
| | - Daniel Gonzalez
- Centre des Sciences du Goût et de l׳Alimentation (CSGA), Université de Bourgogne Franche-Comté, INRA, CNRS, France
| | - Paul Grassein
- Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS-Univ. Bourgogne Franche-Comté, 9 Av. A. Savary, BP 47 870, F-21078 Dijon Cedex, France
| | - Patrice Delarue
- Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS-Univ. Bourgogne Franche-Comté, 9 Av. A. Savary, BP 47 870, F-21078 Dijon Cedex, France
| | - Patrick Senet
- Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS-Univ. Bourgogne Franche-Comté, 9 Av. A. Savary, BP 47 870, F-21078 Dijon Cedex, France
| | - Adrien Nicolaï
- Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS-Univ. Bourgogne Franche-Comté, 9 Av. A. Savary, BP 47 870, F-21078 Dijon Cedex, France
| | - Evelyne Chavanne
- Centre des Sciences du Goût et de l׳Alimentation (CSGA), Université de Bourgogne Franche-Comté, INRA, CNRS, France
| | - Elodie Mucher
- Centre des Sciences du Goût et de l׳Alimentation (CSGA), Université de Bourgogne Franche-Comté, INRA, CNRS, France
| | - Yves Artur
- Centre des Sciences du Goût et de l׳Alimentation (CSGA), Université de Bourgogne Franche-Comté, INRA, CNRS, France
| | - Jean-François Ferveur
- Centre des Sciences du Goût et de l׳Alimentation (CSGA), Université de Bourgogne Franche-Comté, INRA, CNRS, France
| | - Jean-Marie Heydel
- Centre des Sciences du Goût et de l׳Alimentation (CSGA), Université de Bourgogne Franche-Comté, INRA, CNRS, France
| | - Loïc Briand
- Centre des Sciences du Goût et de l׳Alimentation (CSGA), Université de Bourgogne Franche-Comté, INRA, CNRS, France
| | - Fabrice Neiers
- Centre des Sciences du Goût et de l׳Alimentation (CSGA), Université de Bourgogne Franche-Comté, INRA, CNRS, France
- Correspondence to: CSGA, 17 rue Sully, 21065 Dijon, France.
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Gonzalez D, Fraichard S, Grassein P, Delarue P, Senet P, Nicolaï A, Chavanne E, Mucher E, Artur Y, Ferveur JF, Heydel JM, Briand L, Neiers F. Characterization of a Drosophila glutathione transferase involved in isothiocyanate detoxification. Insect Biochem Mol Biol 2018; 95:33-43. [PMID: 29578047 DOI: 10.1016/j.ibmb.2018.03.004] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2018] [Revised: 03/16/2018] [Accepted: 03/16/2018] [Indexed: 05/20/2023]
Abstract
Glutathione transferases (GSTs) are ubiquitous key enzymes that catalyse the conjugation of glutathione to xenobiotic compounds in the detoxification process. GSTs have been proposed to play a dual role in the signal termination of insect chemodetection by modifying odorant and tasting molecules and by protecting the chemosensory system. Among the 40 GSTs identified in Drosophila melanogaster, the Delta and Epsilon groups are insect-specific. GSTs Delta and Epsilon may have evolved to serve in detoxification, and have been associated with insecticide resistance. Here, we report the heterologous expression and purification of the D. melanogaster GST Delta 2 (GSTD2). We investigated the capacity of GSTD2 to bind tasting molecules. Among them, we found that isothiocyanates (ITC), insecticidal compounds naturally present in cruciferous plant and perceived as bitter, are good substrates for GSTD2. The X-ray structure of GSTD2 was solved, showing the absence of the classical Ser catalytic residue, conserved in the Delta and Epsilon GSTs. Using molecular dynamics, the interaction of ITC with the GSTD2 three-dimensional structure is analysed and discussed. These findings allow us to consider a biological role for GSTD2 in chemoperception, considering GSTD2 expression in the chemosensory organs and the potential consequences of insect exposure to ITC.
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Affiliation(s)
- Daniel Gonzalez
- Centre des Sciences du Goût et de l'Alimentation (CSGA), Université de Bourgogne Franche-Comté, INRA, CNRS, France
| | - Stéphane Fraichard
- Centre des Sciences du Goût et de l'Alimentation (CSGA), Université de Bourgogne Franche-Comté, INRA, CNRS, France
| | - Paul Grassein
- Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS-Univ. Bourgogne Franche-Comté, 9 Av. A. Savary, BP 47 870, F-21078, Dijon Cedex, France
| | - Patrice Delarue
- Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS-Univ. Bourgogne Franche-Comté, 9 Av. A. Savary, BP 47 870, F-21078, Dijon Cedex, France
| | - Patrick Senet
- Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS-Univ. Bourgogne Franche-Comté, 9 Av. A. Savary, BP 47 870, F-21078, Dijon Cedex, France
| | - Adrien Nicolaï
- Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS-Univ. Bourgogne Franche-Comté, 9 Av. A. Savary, BP 47 870, F-21078, Dijon Cedex, France
| | - Evelyne Chavanne
- Centre des Sciences du Goût et de l'Alimentation (CSGA), Université de Bourgogne Franche-Comté, INRA, CNRS, France
| | - Elodie Mucher
- Centre des Sciences du Goût et de l'Alimentation (CSGA), Université de Bourgogne Franche-Comté, INRA, CNRS, France
| | - Yves Artur
- Centre des Sciences du Goût et de l'Alimentation (CSGA), Université de Bourgogne Franche-Comté, INRA, CNRS, France
| | - Jean-François Ferveur
- Centre des Sciences du Goût et de l'Alimentation (CSGA), Université de Bourgogne Franche-Comté, INRA, CNRS, France
| | - Jean-Marie Heydel
- Centre des Sciences du Goût et de l'Alimentation (CSGA), Université de Bourgogne Franche-Comté, INRA, CNRS, France
| | - Loïc Briand
- Centre des Sciences du Goût et de l'Alimentation (CSGA), Université de Bourgogne Franche-Comté, INRA, CNRS, France
| | - Fabrice Neiers
- Centre des Sciences du Goût et de l'Alimentation (CSGA), Université de Bourgogne Franche-Comté, INRA, CNRS, France.
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Belloir C, Savistchenko J, Neiers F, Taylor AJ, McGrane S, Briand L. Biophysical and functional characterization of the N-terminal domain of the cat T1R1 umami taste receptor expressed in Escherichia coli. PLoS One 2017; 12:e0187051. [PMID: 29084235 PMCID: PMC5662223 DOI: 10.1371/journal.pone.0187051] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2017] [Accepted: 10/12/2017] [Indexed: 11/21/2022] Open
Abstract
Umami taste perception is mediated by the heterodimeric G-protein coupled receptors (GPCRs), formed by the assembly of T1R1 and T1R3 subunits. T1R1 and T1R3 subunits are class C GPCRs whose members share common structural homologies including a long N-terminal domain (NTD) linked to a seven transmembrane domain by a short cysteine-rich region. The NTD of the T1R1 subunit contains the primary binding site for umami stimuli, such as L-glutamate (L-Glu) for humans. Inosine-5’-monophosphate (IMP) binds at a location close to the opening of the T1R1-NTD “flytrap”, thus creating the observed synergistic response between L-Glu and IMP. T1R1/T1R3 binding studies have revealed species-dependent differences. While human T1R1/T1R3 is activated specifically by L-Glu, the T1R1/T1R3 in other species is a broadly tuned receptor, sensitive to a range of L-amino acids. Because domestic cats are obligate carnivores, they display strong preferences for some specific amino acids. To better understand the structural basis of umami stimuli recognition by non-human taste receptors, we measured the binding of selected amino acids to cat T1R1/T1R3 (cT1R1/cT1R3) umami taste receptor. For this purpose, we expressed cT1R1-NTD in bacteria as inclusion bodies. After purification, refolding of the protein was achieved. Circular dichroism spectroscopic studies revealed that cT1R1-NTD was well renatured with evidence of secondary structures. Using size-exclusion chromatography coupled to light scattering, we found that the cT1R1-NTD behaves as a monomer. Ligand binding quantified by intrinsic tryptophan fluorescence showed that cT1R1-NTD is capable of binding L-amino acids with Kd values in the micromolar range. We demonstrated that IMP potentiates L-amino acid binding onto renatured cT1R1-NTD. Interestingly, our results revealed that IMP binds the extracellular domain in the absence of L-amino acids. Thus, this study demonstrates that the feasibility to produce milligram quantities of cT1R1-NTD for functional and structural studies.
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Affiliation(s)
- Christine Belloir
- Centre des Sciences du Goût et de l'Alimentation, INRA, CNRS, Bourgogne Franche-Comté University, AgroSup Dijon, Dijon, France
| | - Jimmy Savistchenko
- Centre des Sciences du Goût et de l'Alimentation, INRA, CNRS, Bourgogne Franche-Comté University, AgroSup Dijon, Dijon, France
| | - Fabrice Neiers
- Centre des Sciences du Goût et de l'Alimentation, INRA, CNRS, Bourgogne Franche-Comté University, AgroSup Dijon, Dijon, France
| | - Andrew J. Taylor
- WALTHAM Centre for Pet Nutrition, Melton Mowbray, Leicestershire, Great Britain
| | - Scott McGrane
- WALTHAM Centre for Pet Nutrition, Melton Mowbray, Leicestershire, Great Britain
| | - Loïc Briand
- Centre des Sciences du Goût et de l'Alimentation, INRA, CNRS, Bourgogne Franche-Comté University, AgroSup Dijon, Dijon, France
- * E-mail:
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Abstract
PURPOSE OF REVIEW The current review summarizes and discusses current knowledge on sweeteners and sweetness enhancers. RECENT FINDINGS The perception of sweet taste is mediated by the type 1 taste receptor 2 (T1R2)/type 1 taste receptor 3 (T1R3) receptor, which is expressed in the oral cavity, where it provides input on the caloric and macronutrient contents of ingested food. This receptor recognizes all the compounds (natural or artificial) perceived as sweet by people. Sweeteners are highly chemically diverse including natural sugars, sugar alcohols, natural and synthetic sweeteners, and sweet-tasting proteins. This single receptor is also the target for developing novel sweet enhancers. Importantly, the expression of a functional T1R2/T1R3 receptor is described in numerous extraoral tissues. In this review, the physiological impact of sweeteners is discussed. SUMMARY Sweeteners and sweetness enhancers are perceived through the T1R2/T1R3 taste receptor present both in mouth and numerous extraoral tissues. The accumulated knowledge on sugar substitutes raises the issue of potential health effects.
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Affiliation(s)
- Christine Belloir
- AgroSup Dijon, CNRS, INRA, Université de Bourgogne-Franche Comté, Centre des Sciences du GoÛt et de l'Alimentation, Dijon, France
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Belloir C, Miller-Leseigneur ML, Neiers F, Briand L, Le Bon AM. Biophysical and functional characterization of the human olfactory receptor OR1A1 expressed in a mammalian inducible cell line. Protein Expr Purif 2017; 129:31-43. [DOI: 10.1016/j.pep.2016.09.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2016] [Revised: 09/07/2016] [Accepted: 09/15/2016] [Indexed: 10/21/2022]
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Briand L, Marcion G, Kriznik A, Heydel JM, Artur Y, Garrido C, Seigneuric R, Neiers F. A self-inducible heterologous protein expression system in Escherichia coli. Sci Rep 2016; 6:33037. [PMID: 27611846 PMCID: PMC5017159 DOI: 10.1038/srep33037] [Citation(s) in RCA: 69] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2015] [Accepted: 08/16/2016] [Indexed: 12/24/2022] Open
Abstract
Escherichia coli is an important experimental, medical and industrial cell factory for recombinant protein production. The inducible lac promoter is one of the most commonly used promoters for heterologous protein expression in E. coli. Isopropyl-β-D-thiogalactoside (IPTG) is currently the most efficient molecular inducer for regulating this promoter’s transcriptional activity. However, limitations have been observed in large-scale and microplate production, including toxicity, cost and culture monitoring. Here, we report the novel SILEX (Self-InducibLe Expression) system, which is a convenient, cost-effective alternative that does not require cell density monitoring or IPTG induction. We demonstrate the broad utility of the presented self-inducible method for a panel of diverse proteins produced in large amounts. The SILEX system is compatible with all classical culture media and growth temperatures and allows protein expression modulation. Importantly, the SILEX system is proven to be efficient for protein expression screening on a microplate scale.
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Affiliation(s)
- L Briand
- Centre des Sciences du Goût et de l'Alimentation, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
| | - G Marcion
- Université de Bourgogne Franche-Comté, Dijon, France.,INSERM, UMR 866, 7 blvd Jeanne d'Arc, 21000 Dijon, France
| | - A Kriznik
- UMR 7365 CNRS-Université de Lorraine IMoPA, 9 Avenue de la Forêt de Haye 54505 Vandoeuvre Les Nancy
| | - J M Heydel
- Centre des Sciences du Goût et de l'Alimentation, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.,Université de Bourgogne Franche-Comté, Dijon, France
| | - Y Artur
- Centre des Sciences du Goût et de l'Alimentation, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.,Université de Bourgogne Franche-Comté, Dijon, France
| | - C Garrido
- Université de Bourgogne Franche-Comté, Dijon, France.,INSERM, UMR 866, 7 blvd Jeanne d'Arc, 21000 Dijon, France.,Anticancer Center Georges François Leclerc, Dijon, France
| | - R Seigneuric
- Université de Bourgogne Franche-Comté, Dijon, France.,INSERM, UMR 866, 7 blvd Jeanne d'Arc, 21000 Dijon, France
| | - F Neiers
- Centre des Sciences du Goût et de l'Alimentation, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.,Université de Bourgogne Franche-Comté, Dijon, France
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Affiliation(s)
- Fouzia El Mountassir
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA; Univ. Bourgogne Franche-Comté; F-21000 Dijon France
| | - Christine Belloir
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA; Univ. Bourgogne Franche-Comté; F-21000 Dijon France
| | - Loïc Briand
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA; Univ. Bourgogne Franche-Comté; F-21000 Dijon France
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA; Univ. Bourgogne Franche-Comté; F-21000 Dijon France
| | - Anne-Marie Le Bon
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA; Univ. Bourgogne Franche-Comté; F-21000 Dijon France
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45
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Abstract
The T1R2 (taste type 1 receptor, member 2)/T1R3 (taste type 1 receptor, member 3) sweet taste receptor is expressed in taste buds on the tongue, where it allows the detection of energy-rich carbohydrates of food. This single receptor responds to all compounds perceived as sweet by humans, including natural sugars and natural and artificial sweeteners. Importantly, the T1R2/T1R3 sweet taste receptor is also expressed in extra-oral tissues, including the stomach, pancreas, gut, liver, and brain. Although its physiological role remains to be established in numerous organs, T1R2/T1R3 is suspected to be involved in the regulation of metabolic processes, such as sugar sensing, glucose homeostasis, and satiety hormone release. In this review, the physiological role of the sweet taste receptor in taste perception and metabolic regulation is discussed by focusing on dysfunctions leading to diabetes. Current knowledge of T1R2/T1R3 inhibitors making this receptor a promising therapeutic target for the treatment of type 2 diabetes is also summarized and discussed.
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Affiliation(s)
- Fabrice Neiers
- Centre des Sciences du Goût et de l'Alimentation, INRA, CNRS, Université de Bourgogne - Franche-Comté, Dijon, 21000, France
| | - Marie-Chantal Canivenc-Lavier
- Centre des Sciences du Goût et de l'Alimentation, INRA, CNRS, Université de Bourgogne - Franche-Comté, Dijon, 21000, France
| | - Loïc Briand
- Centre des Sciences du Goût et de l'Alimentation, INRA, CNRS, Université de Bourgogne - Franche-Comté, Dijon, 21000, France.
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46
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Topie E, Bencharif D, Briand L, Tainturier D. Monitoring the Foetal Phase of Gestation in the Queen With a 12.5-MHz Ultrasound Probe and Prediction of the Parturition by Combining the Measurements of Head and Abdominal Diameters. Reprod Domest Anim 2015; 50:560-6. [DOI: 10.1111/rda.12523] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2014] [Accepted: 03/18/2015] [Indexed: 11/28/2022]
Affiliation(s)
- E Topie
- Biotechnology and Pathology of Reproduction; Nantes-Atlantic National College of Veterinary Medicine, Food Science and Engineering - Oniris; Nantes France
| | - D Bencharif
- Biotechnology and Pathology of Reproduction; Nantes-Atlantic National College of Veterinary Medicine, Food Science and Engineering - Oniris; Nantes France
| | - L Briand
- Biotechnology and Pathology of Reproduction; Nantes-Atlantic National College of Veterinary Medicine, Food Science and Engineering - Oniris; Nantes France
| | - D Tainturier
- Biotechnology and Pathology of Reproduction; Nantes-Atlantic National College of Veterinary Medicine, Food Science and Engineering - Oniris; Nantes France
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47
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Marcion G, Seigneuric R, Chavanne E, Artur Y, Briand L, Hadi T, Gobbo J, Garrido C, Neiers F. C-terminal amino acids are essential for human heat shock protein 70 dimerization. Cell Stress Chaperones 2015; 20:61-72. [PMID: 25030382 PMCID: PMC4255253 DOI: 10.1007/s12192-014-0526-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2014] [Revised: 07/03/2014] [Accepted: 07/04/2014] [Indexed: 01/22/2023] Open
Abstract
The human inducible heat shock protein 70 (hHsp70), which is involved in several major pathologies, including neurodegenerative disorders and cancer, is a key molecular chaperone and contributes to the proper protein folding and maintenance of a large number of protein structures. Despite its role in disease, the current structural knowledge of hHsp70 is almost exclusively based on its Escherichia coli homolog, DnaK, even though these two proteins only share ~50 % amino acid identity. For the first time, we describe a complete heterologous production and purification strategy that allowed us to obtain a large amount of soluble, full-length, and non-tagged hHsp70. The protein displayed both an ATPase and a refolding activity when combined to the human Hsp40. Multi-angle light scattering and bio-layer interferometry analyses demonstrated the ability of hHsp70 to homodimerize. The role of the C-terminal part of hHsp70 was identified and confirmed by a study of a truncated version of hHsp70 that could neither dimerize nor present refolding activity.
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Affiliation(s)
- Guillaume Marcion
- INSERM, UMR 866, 7 blvd Jeanne d’Arc, 21000 Dijon, France
- Université de Bourgogne, Esplanade Erasme, Dijon, France
| | - Renaud Seigneuric
- INSERM, UMR 866, 7 blvd Jeanne d’Arc, 21000 Dijon, France
- Université de Bourgogne, Esplanade Erasme, Dijon, France
| | - Evelyne Chavanne
- Université de Bourgogne, Esplanade Erasme, Dijon, France
- Centre des Sciences du Goût et de l’Alimentation, INRA UMR 1324, CNRS UMR 6265, Université de Bourgogne, Dijon, France
| | - Yves Artur
- Université de Bourgogne, Esplanade Erasme, Dijon, France
- Centre des Sciences du Goût et de l’Alimentation, INRA UMR 1324, CNRS UMR 6265, Université de Bourgogne, Dijon, France
| | - Loïc Briand
- Centre des Sciences du Goût et de l’Alimentation, INRA UMR 1324, CNRS UMR 6265, Université de Bourgogne, Dijon, France
| | - Tarik Hadi
- INSERM, UMR 866, 7 blvd Jeanne d’Arc, 21000 Dijon, France
- Université de Bourgogne, Esplanade Erasme, Dijon, France
| | - Jessica Gobbo
- INSERM, UMR 866, 7 blvd Jeanne d’Arc, 21000 Dijon, France
- Université de Bourgogne, Esplanade Erasme, Dijon, France
- Anticancer Center Georges François Leclerc, Dijon, France
| | - Carmen Garrido
- INSERM, UMR 866, 7 blvd Jeanne d’Arc, 21000 Dijon, France
- Université de Bourgogne, Esplanade Erasme, Dijon, France
- Anticancer Center Georges François Leclerc, Dijon, France
| | - Fabrice Neiers
- Université de Bourgogne, Esplanade Erasme, Dijon, France
- Centre des Sciences du Goût et de l’Alimentation, INRA UMR 1324, CNRS UMR 6265, Université de Bourgogne, Dijon, France
- CSGA, 17 rue Sully, 21000 Dijon, France
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Abstract
PURPOSE OF REVIEW This review summarizes and discusses the current knowledge about the physiological roles of the sweet taste receptor in oral and extraoral tissues. RECENT FINDINGS The expression of a functional sweet taste receptor has been reported in numerous extragustatory tissues, including the gut, pancreas, bladder, brain and, more recently, bone and adipose tissues. In the gut, this receptor has been suggested to be involved in luminal glucose sensing, the release of some satiety hormones, the expression of glucose transporters, and the maintenance of glucose homeostasis. More recently, the sweet taste receptor was proposed to regulate adipogenesis and bone biology. SUMMARY The perception of sweet taste is mediated by the T1R2/T1R3 receptor, which is expressed in the oral cavity, wherein it provides input on the caloric and macronutrient contents of ingested food. This receptor recognizes all the chemically diverse compounds perceived as sweet by human beings, including natural sugars and sweeteners. Importantly, the expression of a functional sweet taste receptor has been reported in numerous extragustatory tissues, wherein it has been proposed to regulate metabolic processes. This newly recognized role of the sweet taste receptor makes this receptor a potential novel therapeutic target for the treatment of obesity and related metabolic dysfunctions, such as diabetes and hyperlipidemia.
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Affiliation(s)
- Anni Laffitte
- INRA UMR1324, CNRS UMR6265, Université de Bourgogne, Centre des Sciences du GoÛt et de l'Alimentation, Dijon, France
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Portman KL, Long J, Carr S, Briand L, Winzor DJ, Searle MS, Scott DJ. Enthalpy/entropy compensation effects from cavity desolvation underpin broad ligand binding selectivity for rat odorant binding protein 3. Biochemistry 2014; 53:2371-9. [PMID: 24665925 DOI: 10.1021/bi5002344] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Evolution has produced proteins with exquisite ligand binding specificity, and manipulating this effect has been the basis for much of modern rational drug design. However, there are general classes of proteins with broader ligand selectivity linked to function, the origin of which is poorly understood. The odorant binding proteins (OBPs) sequester volatile molecules for transportation to the olfactory receptors. Rat OBP3, which we characterize by X-ray crystallography and NMR, binds a homologous series of aliphatic γ-lactones within its aromatic-rich hydrophobic pocket with remarkably little variation in affinity but extensive enthalpy/entropy compensation effects. We show that the binding energetics are modulated by two desolvation processes with quite different thermodynamic signatures. Ligand desolvation follows the classical hydrophobic effect; however, cavity desolvation is consistent with the liberation of "high energy" water molecules back into bulk solvent with a strong, but compensated, enthalpic contribution, which together underpin the origins of broad ligand binding selectivity.
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Affiliation(s)
- Katherine L Portman
- National Centre for Macromolecular Hydrodynamics, School of Biosciences, University of Nottingham , Sutton Bonington LE12 5RD, United Kingdom
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Douart C, Briand L, Betti E, Bencharif D, Tainturier D. Temporal evolution of hepatic anatomy during gestation and growth in the sheep. Anat Histol Embryol 2014; 44:22-36. [PMID: 24597737 DOI: 10.1111/ahe.12104] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2012] [Accepted: 01/20/2014] [Indexed: 11/29/2022]
Abstract
In mammals, the liver undergoes a series of spectacular anatomical changes during development, particularly in domestic ruminants. In all domestic mammals, the liver retracts cranially until it reaches its definitive diaphragmatic position; however, in the sheep, it also withdraws from the entire left side of the diaphragm and seems to rotate through 180°. An anatomical study reveals that the hepatic conformation evolves very little during this topographical change. The latter occurs in two phases: an initial phase of marked regression of the left lobe, which starts from the beginning of the foetal period (44th day of gestation), followed by marked regression of the entire liver, which starts between the 90th and 117th days and ends between the 2nd and 3rd month of life. The path of hepatic regression is dictated by the particular layout of the liver's attachments in the sheep. The left triangular ligament, which holds the L lobe to the left in other species, is almost completely absent in the sheep, whilst the right lobe is fixed to the top of the diaphragm. As the liver regresses, the right lobe therefore draws the left lobe with it to the right-hand side. A statistical study shows constant regression of the hepatic surface area during the topographical evolution of the liver, with a particularly marked and sudden reduction between the end of the 4th month and the middle of the 5th month of gestation. It also shows that the regression of the left lobe is consistently greater than that of the right lobe and that the topographical regression of the liver cannot be predicted by measuring the weight of the liver, which behaves independently to the surface area of the liver.
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Affiliation(s)
- C Douart
- Laboratory of Anatomy of Domestic Animals, Oniris - Nantes Atlantic National College of Veterinary Medicine, Anatomy of Domestic Animals, BP 40 706, Nantes cedex 3, F - 44 307, France
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