Search results for "ODORANT"
showing 10 items of 239 documents
Extracellular loop 2 of G protein-coupled olfactory receptors is critical for odorant recognition
2021
International audience; G protein-coupled olfactory receptors (ORs) enable us to detect innumerous odorants. They are also ectopically expressed in non-olfactory tissues and emerging as attractive drug targets. ORs can be promiscuous or highly specific, which is part of a larger mechanism for odor discrimination. Here, we demonstrate that the OR extracellular loop 2 (ECL2) plays critical roles in OR promiscuity and specificity. Using site-directed mutagenesis and molecular modeling, we constructed 3D OR models in which ECL2 forms a lid over the orthosteric pocket. We demonstrate using molecular dynamics simulations that ECL2 controls the shape and the volume of the odorant-binding pocket, m…
Oral enzymatic detoxification system: Insights obtained from proteome analysis to understand its potential impact on aroma metabolization
2021
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…
A 21st century technique for food control: electronic noses.
2008
This work examines the main features of modern electronic noses (e-noses) and their most important applications in food control in this new century. The three components of an electronic nose (sample handling system, detection system, and data processing system) are described. Special attention is devoted to the promising mass spectrometry based e-noses, due to their advantages over the more classical gas sensors. Applications described include process monitoring, shelf-life investigation, freshness evaluation, authenticity assessment, as well as other general aspects of the utilization of electronic noses in food control. Finally, some interesting remarks concerning the strengths and weakn…
Use of Catalyst in a 3D-QSAR Study of the Interactions between Flavor Compounds and β-Lactoglobulin
2003
This paper reports a 3D-QSAR study using Catalyst software to explain the nature of interactions between flavor compounds and beta-lactoglobulin. A set of 35 compounds, for which dissociation constants were previously determined by affinity chromatography, was chosen. The set was divided into three subsets. An automated hypothesis generation, using HypoGen software, produced a model that made a valuable estimation of affinity and provided an explanation for the lack of correlation previously observed between the hydrophobicity of terpenes and the affinity for the protein. On the basis of these results, it appears that aroma binding to beta-lactoglobulin is caused by both hydrophobic interac…
Caractérisation des enzymes du métabolisme des xénobiotiques olfactives chez le rat : régulation et rôle dans la détection périphérique des molécules…
2010
Diplôme : Dr. d'Université; Les enzymes du métabolisme des xénobiotiques (EMX) jouent un rôle central dans la biotransformation et l’élimination de composés étrangers à l’organisme. Organisées en réseau de biotransformation, ces enzymes catalysent des réactions variées (oxydations, conjugaisons …) afin de rendre ces composés plus hydrophiles. Les EMX sont fortement exprimées dans l’épithélium olfactif de mammifères et des études in vitro ont montré qu’elles possèdent des activités élevées. Outre un rôle dans le métabolisme de molécules toxiques, ces enzymes pourraient être impliquées dans la modulation périphérique de l'olfaction. Les EMX pourraient contribuer à maintenir la sensibilité du…
Interspecific hybridisation among diverse Saccharomyces species: A combined biotechnological solution for low-temperature and nitrogen-limited wine f…
2019
Lack of the prezygotic barrier in the Saccharomyces genus facilitates the construction of artificial interspecific hybrids among different Saccharomyces species. Hybrids that maintain the interesting features of parental strains have been applied in industry for many beneficial purposes. Two of the most important problems faced by wine makers is nitrogen deficiency in grape must and low-temperature fermentation. In our study, hybrids were constructed by using selected low nitrogen-demanding cryotolerant S. eubayanus, S. uvarum strains and S. cerevisiae. The fermentation capacity of the hybrid strains was tested under four conditions by combining two temperatures, 12 °C and 28 °C, and two ni…
Release of isoamyl acetate from starch pastes of various structures : thermodynamic and kinetic parameters
2004
The release of isoamyl acetate from starch-based matrices was studied on the basis of a cumulative dynamic headspace analysis. Two corn starches were compared, which are known to yield pastes and gels differing in their structures and properties. These properties were assessed by viscometry and viscoelastic measurements. Aroma release was discussed as a function of the structure and texture parameters of the matrix. The release curves obtained from water and from the various starch-based matrices at 25 degrees C showed similar patterns but differed in their initial slopes and in the final plateau values. The lowest initial slopes were obtained for the normal starch dispersions that formed g…
Assessment wine aroma persistence by using an in vivo PTR-ToF-MS approach and its relationship with salivary parameters
2019
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…
Understanding the release and metabolism of aroma compounds using micro-volume saliva samples by ex vivo approaches
2018
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…
Molecular mechanisms of aroma persistence: From noncovalent interactions between aroma compounds and the oral mucosa to metabolization of aroma compo…
2021
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 …