Flavour from the molecules to the behaviour

Characterization of rat glutathione transferases in olfactory epithelium and mucus

International audience; 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 am…

Oral enzymatic detoxification system: Insights obtained from proteome analysis to understand its potential impact on aroma metabolization

The oral cavity is an entry path into the body, enabling the intake of nutrients but also leading to the ingestion of harmful substances. Thus, saliva and oral tissues contain enzyme systems that enable the early neutralization of xenobiotics as soon as they enter the body. Based on recently published oral proteomic data from several research groups, this review identifies and compiles the primary detoxification enzymes (also known as xenobiotic-metabolizing enzymes) present in saliva and the oral epithelium. The functions and the metabolic activity of these enzymes are presented. Then, the activity of these enzymes in saliva, which is an extracellular fluid, is discussed with regard to the…

La Chimie de l’astringence mieux décrite

Proteomic characterization of the mucosal pellicle formed in vitro on a cellular model of oral epithelium

The oral mucosal pellicle is a thin lubricating layer generated by the binding of saliva proteins on epithelial oral cells. The protein composition of this biological structure has been to date studied by targeted analyses of specific salivary proteins. In order to perform a more exhaustive proteome characterization of pellicles, we used TR146 cells expressing or not the transmembrane mucin MUC1 and generated pellicles by incubation with human saliva and washing to remove unbound proteins. A suitable method was established for the in vitro isolation of the mucosal pellicle by "shaving" it from the cells using trypsin. The extracts, the washing solutions and the saliva used to constitute the…

Localization of the binding site of different model tannins on the salivary PRP IB5

Localization of the binding site of different model tannins on the salivary PRP IB5. 10. european symposium on Saliva

Salivary redox status: a key parameter involved in the release and perception of sensory stimuli in human

International audience

Impact of saliva and astringent compounds on tongue mechanical properties : an ex vivo investigation

International audience

Binding site of different tannins on a human salivary proline-rich protein evidenced by dissociative photoionization tandem mass spectrometry

Abstract The sensation of astringency is thought to originate from the interaction occurring between tannins and the salivary proline-rich proteins (PRPs). Astringency perception can be modified by the structure of tannins. Herein, we study the interactions occurring between the human salivary PRP, IB5, and three model tannins with different structure, epigallocatechin gallate and the procyanidin dimers B2 and B2 3′ O -gallate, using the coupling of mass spectrometry and VUV-synchrotron radiation. The results obtained indicate that the structure of tannins, in particular the degree of polymerization and the galloylation, does not modify the binding site on IB5 involved in the interaction.

VUV photofragmentation of protonated leucine-enkephalin peptide: partial ion yield dependence on type of sequence fragments

International audience

Oral molecular mechanisms and flavor perception

Ionization energy of gas phase protein cations and its dependence on charge state_and structure

Ionization energy of gas phase protein cations and its dependence on charge state_and structure. Synchrotron SOLEIL Users Meeting

Impact of aldehyde dehydrogenases and aldo-keto reductases on human olfactory peri-receptor events

International audience

Physiological and oral parameters contribute prediction of retronasal aroma release in an elderly cohort.

International audience; Malnutrition is a serious problem in the elderly while understanding flavour perception could be a tool for controlling appetite or food choices. To increase our knowledge, we characterised the health and oral physiology (oral volume, swallowing tongue force, number of teeth and salivary flow rate, protein content and antioxidant capacity) of a cohort of 54 community-dwelling French elderly as well as their individual retronasal release of five aroma compounds (2-pentanone, 2-nonanone, 2,3-hexanedione, octanal and linalool) by proton-transfer-reaction mass spectrometry (PTR-MS). In general, large variability across participants was observed in both oral physiological…

The Relationship Between Salivary Redox, Diet, and Food Flavor Perception.

The mouth is the gateway for entrance of food and microorganisms into the organism. The oral cavity is bathed by saliva, which is thus the first fluid that food and microorganisms will face after their entrance. As a result, saliva plays different functions, including lubrication, predigestion, protection, detoxification, and even transport of taste compounds to chemoreceptors located in the taste buds. To ensure its function of protection, saliva contains reactive harmful compounds such as reactive oxygen species that are controlled and neutralized by the antioxidant activity of saliva. Several antioxidant molecules control the production of molecules such as reactive oxygen compounds, neu…

Effets de la variabilité interindividuelle de la salive humaine (flux et composition) sur la libération d’arômes et la perception de la flaveur chez le sujet âgé afin de mettre en place des stratégies d’élaboration des produits alimentaires pour un vieillissement en bonne santé « Food4Elderly »

International audience

Electronic spectroscopy of polypeptides in the gas phase

International audience

Understanding the release and metabolism of aroma compounds using micro-volume saliva samples by ex vivo approaches

International audience; This study investigated the behaviour of key aroma compounds in the presence of human saliva (200 mu L) from different individuals (n = 3) submitted or not to centrifugation (whole vs clarified saliva). HS-GC results showed that human saliva strongly decreased the release of carbonyl compounds (aldehydes and ketones). This effect was dependent on i) the structure of the aroma compounds and ii) the saliva composition. Whole saliva exerted a higher effect than clarified saliva on aroma compounds. Moreover, this effect was individual-dependent and related to the total protein content and the total antioxidant capacity of saliva. HS-SPME and LLE-GC/MS analyses revealed t…

Proteomic characterization of the mucosal pellicle formed in vitro on a cellular model of oral epithelium

International audience

Does human saliva drive flavour perception?

International audience

Activités oxydo-réductrices dans la salive : modulation par l’alimentation et importance pour la perception sensorielle des aliments

Resume La salive est un fluide complexe contenant des electrolytes, des molecules organiques, des microorganismes, des debris alimentaires et cellulaires, mais aussi des proteines de differentes natures qui lui permettent d’assurer de nombreuses fonctions. La salive a entre autres un role dans le controle et la modulation des dommages resultant de mecanismes oxydants en bouche. Cet article introduit les principaux composes salivaires impliques dans le stress oxydant et ceux impliques dans la neutralisation de ces especes oxydantes, le maintien du potentiel redox et la reparation des dommages issus de l’oxydation des biomolecules en bouche. Il propose un etat des lieux des connaissances sur …

Effects of EGCg on the metabolisation of aroma compounds and its implication on retronasal aroma

The membrane-associated MUC1 improves adhesion of salivary MUC5B on buccal cells. Application to development of an in vitro cellular model of oral epithelium

Objectives: The mucosal pellicle is a thin layer of salivary proteins, mostly MUC5B mucins, anchored to epithelial oral cells. This pellicle is involved in protection of oral mucosae against abrasion, pathogenic microorganisms or chemical xenobiotics. The present study aimed at studying the involvement of MUC1 in mucosal pellicle formation and more specifically in salivary MUC5B binding using a cell-based model of oral epithelium. DESIGN: MUC1 mRNAs were not detected in TR146 cells, and therefore a stable cell line named TR146/MUC1 expressing this protein was developed by transfection. TR146 and TR146/MUC1 were incubated with human saliva in order to evaluate retention of MUC5B by epithelia…

La sensibilité à l'astringence en fonction de l'âge est-elle liée aux Protéines Riches en Proline (PRP) de la salive ?

Interactions between saliva, mucosae and flavor compounds

International audience

Inter-individual differences in human saliva composition affect the partition of food and beverages aroma compounds

Saliva is the first biological fluid in contact with food during consumption. As such, it might exert an important role on the release of volatile compounds from foods into the oral cavity. Thus, understanding this role could help to explain aroma perception, food preferences and dietary intake in human. To date, most of the studies performed on the field have employed compositionally simple artificial salivas or pools mixing human salivas from different individuals. Nevertheless, the whole complexity of human saliva and the effect of interindividual differences on aroma release remains underexplored. Therefore, there is a need to gain a better understanding of the effect of human saliva co…

The impact of transmembrane mucin and dietary tannins on the electric properties of the oral mucosal pellicle studied by Scanning Microwave Microscopy

Interactions between saliva and flavour compounds

Interactions between saliva and flavour compounds

Impact of Oral Microbiota on Flavor Perception: From Food Processing to In-Mouth Metabolization.

International audience; Flavor perception during food intake is one of the main drivers of food acceptability and consumption. Recent studies have pointed to the oral microbiota as an important factor modulating flavor perception. This review introduces general characteristics of the oral microbiota, factors potentially influencing its composition, as well as known relationships between oral microbiota and chemosensory perception. We also review diverse evidenced mechanisms enabling the modulation of chemosensory perception by the microbiota. They include modulation of the chemosensory receptors activation by microbial metabolites but also modification of receptors expression. Specific enzy…

Interindividual variability of oral metabolization and release of aroma compounds in elderly

International audience

A Method to Evaluate Chewing Efficiency in Infants Through Food Bolus Characterization: A Preliminary Study

Chewing skills develop greatly during the two first years of life, but the evolution of masticatory efficiency has never been directly measured so far. A bottleneck for such study is the difficulty in using the chew-and-spit method with infants and very young children. Herein, we propose a new method based on a model gel enclosed in a food feeder, which has been assessed with adult subjects. Subjects chewed and compressed the gel either alone or enclosed in two different feeders. Analysis of the number of particles and particle area distribution revealed that one feeder,made from silicone teat, interfered with bolus breakdown. However, similar results were observed between experiments in a …

Design of an in-vitro model of oral mucosa: microscopic characterization

International audience

In-mouth metabolism and production of flavor sulfur compounds by oral microbiota enzymes

Flavor perception is the main factor in the acceptance of food. Cysteine derivatives are aroma precursors present in a number of plant-based foods (vegetables, fruits, as well as beverages such as wine). They have low odorant properties, but become odorant when metabolized into aroma sulfur compounds in the oral cavity. These sulfur compounds are sometimes associated with food aversion. Therefore, it is desirable to improve our knowledge of the entailed enzymatic mechanisms and design strategies aiming at controlling their release in-mouth. The involved enzymes are presumably carbon-sulfur lyases (C-S lyases) from the oral microbiota, but evidences are scarce. Recently, we showed that saliv…

L17: Astringency, a new insight into salivary PRP - tannin interaction

National audience; Astringency is one of the main organoleptic properties involved in plant-based food choice and. acceptance by the consumer. Astringency is defined as ‘the complex of sensations due to shrinking,. drawing or puckering of the epithelium as a result of exposure to substances such as alums or tannins’. (ASTM, 1989). This sensation is particularly important in plant-based food, as tannins are ubiquitous in. plants. The physicochemical bases of astringency are still obscure, but it is generally accepted that its. perception results from tannin interaction and/or aggregation with salivary proteins and glycoproteins,. causing loss in the lubricating power of saliva. Among salivar…

Influence of Prebiotic Fructans on Retronasal Aroma from Elderly Individuals

This study investigates for the first time the role of fructans with prebiotic effects (oligofructose and inulin) on retronasal aroma among elderly individuals. The impact of oligofructose (20% w/w) on retronasal aroma release was investigated using proton transfer reaction-mass spectrometry (PTR-MS) after 73 elderly individuals consumed aqueous solutions aromatized with five aroma compounds (pentan-2-one, nonan-2-one, hexan-2,3-dione, octanal and linalool). The influence of oligofructose and inulin (10% w/w) on the perceived intensity (n = 26) of two aroma descriptors (butter and floral) was also studied together with the possibility of a dumping effect on aroma evaluation due to the sweet…

Oxygen K-shell spectroscopy of isolated progressively solvated peptide

Gas-phase near-edge X-ray-absorption fine structure (NEXAFS) action spectroscopy around the oxygen K-edge and mass spectrometry were employed to probe isolated substance P (SP) molecular ions, both bare and progressively solvated with 4 and 11 water molecules. Detailed mass spectra of bare and hydrated precursors are presented for the resonant photon energy of 532 eV that corresponds to O1s --> pi(amide)* core excitation, triggering resonant Auger decay and fragmentation from the ionized radical molecular system. The fragmentation pattern of doubly protonated SP hydrated with 4 water molecules clearly shows a series of abundant doubly charged backbone fragments, as well as triply charged pr…

Application of VUV synchroton radiation to proteomic and analytical mass spectrometry

Application of VUV synchroton radiation to proteomic and analytical mass spectrometry. 11. international conference on Synchroton radiation instrumentation (Sri 2012)

A new ecdysteroid and other constituents from two Dioscorea species

Phytochemical investigation of the rhizome of Dioscorea dumetorum has led to the isolation by several chromatographic steps on normal and reversed phase silica gel of a new ecdysteroid, (20R)-5β,11α,20-trihydroxyecdysone (1), and two known ecdysteroids, ajugasterone C (2) and herkesterone (3). Their structures were determined by spectroscopic methods including 1D- and 2D-NMR (COSY, TOCSY, HSQC and HMBC). This is the first report on the occurrence of phytoecdysteroids in the Dioscoreaceae family. These compounds were devoid of antifungal activity against three Candida species (Candida albicans, Candida glabrata and Candida tropicalis, MIC > 200 μg/ml).

Impact of saliva on flavor perception

Unravelling the effects of interindividual variability of human saliva (flow and composition) on aroma compounds

International audience

Localization of the binding site of different model tannins on the salivary PRP IB5

Localization of the binding site of different model tannins on the salivary PRP IB5. 3. international conference on Food oral processing: physics, physiology and psychology of eating

TBA

Does interindividual variability of saliva affect the release and metabolization of aroma compounds ex vivo? The particular case of elderly suffering or not from hyposalivation.

The aim of this work was to study the effects of interindividual variability of human elderly saliva on aroma release and metabolization by ex vivo approaches. Thirty individuals suffering or not from hyposalivation were selected from a panel formed by 110 elderly people (aged >65 years old) that were matched by age and sex. Then, their stimulated saliva samples were independently incubated in presence of three aroma compounds (ethyl hexanoate, octanal, 2-nonanone) to perform headspace-gas chromatography and liquid/liquid extraction-gas chromatography mass spectrometry analyses. These assays revealed that the extent of saliva effect on the release and metabolization of aroma compounds was h…

Interactions between aroma compounds and the oral mucosa could be responsible for aroma persistence

Interactions between aroma compounds and the oral mucosa could be responsible for aroma persistence. 4. international conference on food oral processing - “Food Oral Processing through life: interplay between food structure, sensory, pleasure and nutritional needs.”

A mucosal pellicle modifies the physical properties of epithelial

International audience

Effect of oenological tannins on wine aroma before and after oxidation: a real-time study by coupling sensory (TDS) and chemical (PTR-ToF-MS) analyses

Astringency and the interactions between a human salivary proline-rich protein and tannins

International audience

Does saliva modify the volatility of aroma compounds?

National audience

Application of an in vivo ptr-tof-ms approach to determine differences in wine aroma release among wines spiked with different types of oenological tannins

International audience

Does salivary composition impact the release of aroma?

Does salivary composition impact the release of aroma?. The 14th Weurman Flavour Research Symposium

A real-time in-vivo approach to explore tannins effect on aroma release and perception of red wine after air exposition

In nose concentration of aroma compounds is modified by salivary protein composition and saliva stimulation

Poster; In nose concentration of aroma compounds is modified by salivary protein composition and saliva stimulation. 24. Annual Meeting of the European-Chemoreception-Research-Organization (ECRO)

Development of a new in vitro model of oral mucosa to investigate a new hypothesis on the molecular origin of astringency

Astringency is described as an oral tactile perception occurring during the consumption of tannin-rich foods. This sensation, mediated by the trigeminal nerves, participates negatively to the flavor of foods leading to the rejection of food with high astringency by the consumer. The exact molecular mechanism of its origin and the nature of the sensory receptors activated are still under debate. Up to recently, the main hypotheses involved changes in the lubrication properties of the oral cavity triggering the activation of mechanoreceptors. Recently, we have put a new hypothesis involving the mucin MUC1 forward as an explanation of the origin of astringency. MUC1 is a transmembrane mucin wi…

L'efficacité masticatoire du jeune enfant permet-elle d'expliquer l'acceptabilité des aliments solides pendant la période de diversification alimentaire ?

Nanoscale Mapping of the Physical Surface Properties of Human Buccal Cells and Changes Induced by Saliva

International audience; The mucosal pellicle, also called salivary pellicle, is a thin biological layer made of salivary and epithelial constituents, lining oral mucosae. It contributes to their protection against microbiological, chemical, or mechanical insults. Pellicle formation depends on the cells’ surface properties, and in turn the pellicle deeply modifies such properties. It has been reported that the expression of the transmembrane mucin MUC1 in oral epithelial cells improves the formation of the mucosal pellicle. Here, we describe an approach combining classical and functionalized tip atomic force microscopy and scanning microwave microscopy to characterize how MUC1 induces change…

Main effects of human saliva on flavour perception and the potential contribution to food consumption.

Part of: Nutrition Society Winter Meeting 2017; Whole saliva is a mixture composed by the secretions of the major and minor salivary glands and the crevicular fluid, bacteria, cells and food debris. Its properties (flow and composition) are highly intra- and inter-individually dependent and reflect the health status of individuals. Saliva plays a key role in the eating process and on the perception of flavour. Flavour corresponds to the combined effect of taste sensations, aromatics and chemical feeling factors evoked by food in the oral cavity. It is a key determinant of food consumption and intake. This review summarises the evidence about the role of saliva in flavour perception and its …

Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry.

International audience; Addition of oenological tannins claims to have a positive impact on wine stability, protection from oxidation and likely sensory persistence. However, their role on red wine aroma during oxidation is controversial. The present study aims at investigating the effect of addition of oenological tannins on wine flavour (mainly aroma) before and after air exposure. Temporal Dominance of Sensations, a dynamic sensory evaluation, was coupled with a dynamic chemical measurement (nosespace analysis) using a Proton-Transfer-Reaction Mass-Spectrometer connected to the nasal cavity of 17 assessors. Results showed that the oxidation of a non-oaked Pinot Noir red wine decreases th…

The role of saliva in aroma release and perception

Aroma perception is an important factor driving food acceptance. Volatile organic compounds (VOCs) are released from the food matrix and then reach the receptors located in the nasal cavity, leading to their perception. These steps are closely dependent on the physicochemical properties of the volatile compounds and the food matrix, but also on human physiology. Among the different physiological parameters involved, the literature reports that saliva has various effects on VOCs and therefore appears as a major actor impacting the perception of aroma. This article reviews how saliva takes part in aroma release, considering both in vitro and in vivo approaches, and how it may affect perceptio…

Impact des mécanismes moléculaires impliquant la muqueuse orale et les protéines salivaires sur la perception de la flaveur : exemples de l’astringence et de la perception aromatique

Apport du rayonnement synchrotron à l’étude des mécanismes moléculaires impliqués dans la perception de la flaveur

Contribution des interactions tanins - protéines salivaires dans la sensation d'astringence

National audience

Role of oxidoreductase enzymes in olfactory perireceptor events

Is aroma release affected by salivary composition ?

International audience

Understanding retention and metabolization of aroma compounds using an in vitro model of oral mucosa.

International audience; The mechanism leading to aroma persistence during eating is not fully described. This study aims at better understanding the role of the oral mucosa in this phenomenon. Release of 14 volatile compounds from different chemical classes was studied after exposure to in vitro models of oral mucosa, at equilibrium by Gas-Chromatography-Flame Ionization Detection (GC-FID) and in dynamic conditions by Proton Transfer Reaction- Mass Spectrometry (PTR-MS). Measurements at equilibrium showed that mucosal hydration reduced the release of only two compounds, pentan-2-one and linalool (p < 0.05), and suggested that cells could metabolize aroma compounds from different chemical fa…

Application of an in vivo ptr-tof-ms approach to determine differences in wine aroma release among wines spiked with different types of oenological tannins

International audience

L'influence de la nanosolvation sur la stabilité des peptides à l'étude du gaz

Mechanisms of astringency: Structural alteration of the oral mucosal pellicle by dietary tannins and protective effect of bPRPs

International audience; The interaction of tannins with salivary proteins is involved in astringency. This paper focussed on saliva liningoral mucosae, the mucosal pellicle. Using a cell-based model, the impact of two dietary tannins (EgC and EgCG)on the mucosal pellicle structure and properties was investigated by microscopic techniques. The role of basicProline-Rich-Proteins (bPRPs) in protecting the mucosal pellicle was also evaluated.At low (0.05 mM) tannin concentration, below the sensory detection threshold, the distribution of salivarymucins MUC5B on cells remained unaffected. At 0.5 and 1 mM, MUC5B-tannin aggregates were observed andtheir size increased with tannin concentration and…

Corrigendum to "Understanding the release and metabolism of aroma compounds using micro-volume saliva samples by ex vivo approaches" [Food Chem. 240 (2018) 275-285].

Mucin and α-amylase, the main salivary proteins, impact on aroma release

International audience;  These data will be analyzed in regard to the following saliva parameters:  Amylase activity  Lipolytic activity  Anhydrase carbonic quantification  Lipocalines quantification  Total proteins quantity  Saliva viscosity  Saliva Flow Materials and Method  Tested molecules:  Static headspace analyses: 40min of equilibration at 30°C  Medium tested:

Impact of oral molecular mechanisms involving salivary proteins on flavor perception

Capteurs de l’astringence

Mass spectrometry for the study of protein-ligand interactions and supramolecular complexes: Application to an intrinsically disordered protein

International audience

Localization of the tannin-binding site on the salivary PRP IB5

Localization of the tannin-binding site on the salivary PRP IB5. 10. European Symposium on Saliva

Impact of the main salivary proteins on aroma release

International audience

Retention effect of human saliva on aroma release and respective contribution of salivary mucin and alpha-amylase

International audience; As great differences were observed in the amount of alpha-amylase in human saliva, there is a need to better understand the effect of this protein alone or in mixture with mucin on aroma compound partitioning. We report. the respective role of mucin and alpha-amylase on the air/liquid partition coefficients of two series of 5 methylketones and 5 ethyl-esters. We confirm that mucin affects the release of aroma compounds and, for the first time, we demonstrate the ability of alpha-amylase to decrease the release of aroma compounds. For both proteins, we report the involvement of hydrophobic effects. Interestingly, no cumulative effect was observed when both proteins we…

Astringency and the interaction between a human salivary proline rich-protein and tannins

New insight on the role of the oral mucosa in aroma release

Role of human metabolizing enzymes in food perception

Flavor is the main factor determining food acceptability. Flavor corresponds to the combination of the signals from the gustatory system, the olfactory system and the trigeminal system. Interactions between proteins and flavor molecules in oral/nasal cavities are proposed to modulate flavor perception through a series of events knowns as perireceptor events. Among these proteins involved in this modulation are found enzymes mainly known for their role in the detoxification process. These enzymes are able to recognize a large panel of molecules. We proposed to explore the role of these enzymes in food perception. We demonstrated that enzymatic activities present in the oral epithelium and sa…

Metabolism of flavor sulfur precursors by the oral microbiota

Développement d’une méthode d’analyse de la désorption de composés d’arôme par PTR-MS sur un modèle in vitro de muqueuse orale

Développement d’une méthode d’analyse de la désorption de composés d’arôme par PTR-MS sur un modèle in vitro de muqueuse orale. Congrès français de Spectrométrie de Masse et d'Analyse Protéomique (SMAP 2015)

Assessment wine aroma persistence by using an in vivo PTR-ToF-MS approach and its relationship with salivary parameters

To better understand wine aroma persistence, the nasal cavity of nine volunteers was monitored by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) after they rinsed their mouths with three rosé wines (one control and the same wine supplemented with two tannin extracts) during four minutes. Wines were aromatised with a mixture of five target aroma compounds. Results showed that wine aroma persistence was highly compound-dependent: while esters disappeared very fast, other compounds such as linalool remained in the oral cavity for longer times after wine expectoration. A low effect of tannins (at 50 mg/L) on nasal cavity parameters was observed, with the exception for th…

VUV photodissociation of bare and nanosolvated protonated nucleotide isolated in the gas phase

International audience

Molecular mechanisms behind the phenomenon of food aroma persistence

International audience

Role of mucosa and mucosal pellicle in aroma persistence

International audience

Molecular mechanisms of aroma persistence: From noncovalent interactions between aroma compounds and the oral mucosa to metabolization of aroma compounds by saliva and oral cells

International audience; The present study aims to reveal the molecular mechanisms underlying aroma persistence, as it plays a major role in food appreciation and quality. A multidisciplinary approach including ex vivo experiments using a novel model of oral mucosa and saliva as well as in vivo dynamic instrumental and sensory experiments was applied. Ex vivo results showed a reduction in aroma release between 7 and 86% in the presence of the thin layer of salivary proteins covering the oral mucosa (mucosal pellicle). This reduction was explained by hydrophobic interactions involving the mucosal pellicle and by the ability of oral cells and saliva to metabolize specific aroma compounds. The …

Pourquoi ail et oignon parfument notre haleine pendant plusieurs heures

International Scanning Probe Microscopy Conference

International audience

Mucin MUC1: a key protein in oral physiology and the molecular mechanisms of sensory perception of astringency

Interactions between odorants and glutathione transferases in the human olfactory cleft

AbstractXenobiotic 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 clea…