Ability of human oral microbiota to produce wine odorant aglycones from odourless grape glycosidic aroma precursors

2015 ◽  
Vol 187 ◽  
pp. 112-119 ◽  
Author(s):  
Carolina Muñoz-González ◽  
Carolina Cueva ◽  
M. Ángeles Pozo-Bayón ◽  
M. Victoria Moreno-Arribas
Keyword(s):  
Oral Microbiota ◽  
Aroma Precursors

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

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2006
Author(s):  
Mathieu Schwartz ◽  
Francis Canon ◽  
Gilles Feron ◽  
Fabrice Neiers ◽  
Amparo Gamero
Keyword(s):  
Food Processing ◽  
Flavor Compounds ◽  
Oral Microbiota ◽  
Enzymatic Reactions ◽  
Microbial Metabolites ◽  
Fermented Beverages ◽  
Flavor Perception ◽  
Chemosensory Perception ◽  
Aroma Precursors ◽  
Oral Microorganisms

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 enzymatic reactions catalyzed by oral microorganisms generate fragrant molecules from aroma precursors in the mouth. Interestingly, these reactions also occur during the processing of fermented beverages, such as wine and beer. In this context, two groups of aroma precursors are presented and discussed, namely, glycoside conjugates and cysteine conjugates, which can generate aroma compounds both in fermented beverages and in the mouth. The two entailed families of enzymes, i.e., glycosidases and carbon–sulfur lyases, appear to be promising targets to understand the complexity of flavor perception in the mouth as well as potential biotechnological tools for flavor enhancement or production of specific flavor compounds.

Evaluating of oral and salivary conditions of two specific groups of workers

RSBO ◽  
2016 ◽  
Vol 12 (1) ◽  
pp. 50
Author(s):  
Eduardo Pizzatto ◽  
Nicolae Carvalho de Paula ◽  
Carolina Dea Bruzamolin ◽  
Paulo H. Tomazinho ◽  
Luciane Variani Pizzatto ◽  
...  
Keyword(s):  
Oral Microbiota ◽  
Tooth Decay ◽  
Oral Diseases ◽  
Industrial Countries ◽  
Group A ◽  
Dmft Index ◽  
Saliva Collection ◽  
The Mean ◽  
Group B ◽  
Lactobacillus Spp

Introduction and Objective: Tooth decay is one of the most common chronic oral diseases found in industrial countries and is a multifactorial disease which has sugar as a key dietary factor. The amount of saliva concentration and presence of cariogenic bacteria will favor the development of caries. Because of this, the aim of this study was to collect and analyze data on oral alterations referred to tooth decay, oral pH changes, and changes of the oral microbiota in two distinct groups of workers. Material and methods: 30 individuals belonging to two different groups of workers: group A (GA) – workers who maintain daily contact with the confectionery; group B (GB) – workers who do not have such contact. Saliva collection was done by analysis of the salivary pH in both groups, as well as cultivation of Lactobacillus spp and S. mutans. We also evaluate the dental status of individuals belonging to the two groups through the DMFT index. Results: After the examinations of 30 workers (17 from the GA [9 men and 8 women] and 13 in the GB [7 men and 6 women]), the mean DMFT of the individuals in the group A and group B, was 7.41 (SD 5.14) 7.08 (SD 5.56), respectively, without statistically significant differences (p < 0.05). The count of S. mutans and Lactobacillus spp, was not statistically significant. Conclusion: There was no statistically significant relationship between presence of dental caries and the fact that workers are in contact with sugar because they work on candy food industry, but new studies are needed for more precise research.

Rebalance the oral microbiota as efficacy tool in endocrine, metabolic, and immune disorders

2020 ◽  
Vol 20 ◽  
Author(s):  
Ciro Gargiulo Isacco ◽  
Andrea Ballini ◽  
Danila De Vito ◽  
Kieu Cao Diem Nguyen ◽  
Stefania Cantore ◽  
...  
Keyword(s):  
Systemic Disease ◽  
Current Treatment ◽  
Oral Bacteria ◽  
The Body ◽  
Oral Microbiota ◽  
Oral Diseases ◽  
Philosophical Approach ◽  
Treatment And Prevention ◽  
Cardio Vascular Disease ◽  
Cardio Vascular

: The current treatment and prevention of oral disorders follow a very sectoral control and procedures considering mouth and its structures as system completely independent from the rest of the body. The main therapeutic approach is carried out on just to keep the levels of oral bacteria and hygiene in an acceptable range compatible with one-way vision of oral-mouth health completely separated from a systemic microbial homeostasis (eubiosis vs dysbiosis). This can negatively impact on the diagnosis of more complex systemic disease and its progression. Dysbiosis is consequence of oral and gut microbiota unbalance with consequences, as reported in current literature, in cardio vascular disease, diabetes mellitus, rheumatoid arthritis, and Alzheimer’s disease. Likewise, there is the need to highlight and develop a novel philosophical approach in the treatments for oral diseases that will necessarily involve non-conventional approaches.

scholarly journals Wine-Derived Phenolic Metabolites in the Digestive and Brain Function

Beverages ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 7 ◽  
Author(s):  
Irene Zorraquín-Peña ◽  
Adelaida Esteban-Fernández ◽  
Dolores González de Llano ◽  
Begoña Bartolomé ◽  
M. Moreno-Arribas
Keyword(s):  
Brain Function ◽  
Biological Fluids ◽  
Direct Action ◽  
Neuronal Response ◽  
Oral Microbiota ◽  
Phenolic Metabolites ◽  
Chemical Complexity ◽  
Positive Effects ◽  
Wine Polyphenols ◽  
Health Promoting

Wine, and specifically red wine, is a beverage with a great chemical complexity comprising a particular combination of phenolic compounds which are directly associated with its health-promoting properties. Wine polyphenols could induce changes in the composition of intestinal microbiota that would affect the production of physiologically active phenolic metabolites modifying the content and phenolic profile at the systemic level. In addition, in the human population, it seems that different “metabotypes”, or patterns of metabolizing wine polyphenols, exist, which would be reflected in the different biological fluids (i.e., plasma, urine and feces) and tissues of the human body. Moreover, wine polyphenols might change the composition of oral microbiota by an antimicrobial action and/or by inhibition of the adhesion of pathogens to oral cells, thus contributing to the maintenance of oral health. In turn, polyphenols and/or its metabolites could have a direct action on brain function, by positively affecting signaling routes involved in stress-induced neuronal response, as well as by preventing neuroticism-like disorders (i.e., anxiety and depression) through anti-inflammatory and epigenetic mechanisms. All of this would condition the positive effects on health derived from moderate wine consumption. This paper reviews all these topics, which are directly related with the effects of wine polyphenols at both digestive and brain level. Further progresses expected in the coming years in these fields are also discussed.

scholarly journals Oral Microbiota Identifies Patients in Early Onset Rheumatoid Arthritis

2021 ◽  
Vol 9 (8) ◽  
pp. 1657
Author(s):  
Anders Esberg ◽  
Linda Johansson ◽  
Ingegerd Johansson ◽  
Solbritt Rantapää Dahlqvist
Keyword(s):  
Rheumatoid Arthritis ◽  
Early Onset ◽  
Amplicon Sequencing ◽  
Oral Bacteria ◽  
Oral Microbiome ◽  
Rrna Gene ◽  
Oral Microbiota ◽  
Disease Manifestation ◽  
Periodontal Status ◽  
Quality Register

Rheumatoid arthritis (RA) is the most common autoimmune inflammatory disease, and single periodontitis-associated bacteria have been suggested in disease manifestation. Here, the oral microbiota was characterized in relation to the early onset of RA (eRA) taking periodontal status into consideration. 16S rRNA gene amplicon sequencing of saliva bacterial DNA from 61 eRA patients without disease-modifying anti-rheumatic drugs and 59 matched controls was performed. Taxonomic classification at 98.5% was conducted against the Human Oral Microbiome Database, microbiota functions were predicted using PICRUSt, and periodontal status linked from the Swedish quality register for clinically assessed caries and periodontitis. The participants were classified into three distinct microbiota-based cluster groups with cluster allocation differences by eRA status. Independently of periodontal status, eRA patients had enriched levels of Prevotella pleuritidis, Treponema denticola, Porphyromonas endodontalis and Filifactor alocis species and in the Porphyromonas and Fusobacterium genera and functions linked to ornithine metabolism, glucosylceramidase, beta-lactamase resistance, biphenyl degradation, fatty acid metabolism and 17-beta-estradiol-17-dehydrogenase metabolism. The results support a deviating oral microbiota composition already in eRA patients compared with healthy controls and highlight a panel of oral bacteria that may be useful in eRA risk assessment in both periodontally healthy and diseased persons.

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