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.

scholarly journals The Relationship Between Salivary Redox, Diet, and Food Flavor Perception

2021 ◽  
Vol 7 ◽  
Author(s):  
Mathieu Schwartz ◽  
Fabrice Neiers ◽  
Gilles Feron ◽  
Francis Canon
Keyword(s):  
Reactive Oxygen Species ◽  
Antioxidant Capacity ◽  
Ex Vivo ◽  
Reactive Oxygen ◽  
Flavor Compounds ◽  
Antioxidant Compounds ◽  
Enzymatic Reactions ◽  
Oxygen Species ◽  
Flavor Perception ◽  
The Impact

The mouth is the gateway for entrance of food and microorganisms into the organism. The oral cavity is bathed by saliva, which is thus the first fluid that food and microorganisms will face after their entrance. As a result, saliva plays different functions, including lubrication, predigestion, protection, detoxification, and even transport of taste compounds to chemoreceptors located in the taste buds. To ensure its function of protection, saliva contains reactive harmful compounds such as reactive oxygen species that are controlled and neutralized by the antioxidant activity of saliva. Several antioxidant molecules control the production of molecules such as reactive oxygen compounds, neutralize them and/or repair the damage they have caused. Therefore, a balance between reactive oxidant species and antioxidant compounds exists. At the same time, food can also contain antioxidant compounds, which can participate in the equilibrium of this balance. Numerous studies have investigated the effects of different food components on the antioxidant capacity of saliva that correspond to the ability of saliva to neutralize reactive oxygen species. Contradictory results have sometimes been obtained. Moreover, some antioxidant compounds are also cofactors of enzymatic reactions that affect flavor compounds. Recent studies have considered the salivary antioxidant capacity to explain the release of flavor compounds ex vivo or in vivo. This article aims to review the effect of food on the antioxidant capacity of saliva and the impact of salivary antioxidant capacity on flavor perception after a brief presentation of the different molecules involved.

scholarly journals RESEARCH ON FLAVOR PRECURSORS OF MILK SERUM IN AROMATED FOAM TECHNOLOGY

2020 ◽  
Vol 14 (1) ◽  
Author(s):  
T. Synenko ◽  
H. Dubova ◽  
A. Bezusov
Keyword(s):  
Proteolytic Enzymes ◽  
Fermented Milk ◽  
Volatile Components ◽  
Enzymatic Reactions ◽  
Enzymatic Cleavage ◽  
Subsequent Formation ◽  
Milk Whey ◽  
Flavor Precursors ◽  
Aroma Precursors ◽  
The Stability

The aim of this work is to study the ability of whey flavor precursors to form new volatile components under model conditions. The formation of new aromas is considered in the aspect of a two-stage process - enzymatic cleavage of the precursors and the subsequent Maillard reaction. The properties of whey components by their ability to form or modify aromatic descriptors at the stages of enzymatic cleavage of taste precursors are considered. It is proved that targeted enzymatic reactions with whey components lead to the formation of sweet, meat, cheese flavors at various stages of whey protein breakdown after interaction with carbohydrates. The influence of the depth of proteolysis on the subsequent formation of aroma from precursors is considered. It has been established that the breakdown products of milk sugar in whey do not play a significant role in the formation of aroma. Unlike proteolytic enzymes, the use of lactase (β-galactosidase) did not lead to a change in the aromatic characteristics of the modified serum. An increase in the concentration of lactulose, as a potential precursor of aroma in the sugar-amine reactions of serum, gives only a sweetish tint and does not significantly affect the change in aroma. The processes of aroma formation in modified whey have been consistently investigated, and the concept of flavored food foam based on it has been tested. It was shown that the addition of sodium chloride 5-10% to the lower residue after rectification of fermented milk whey significantly increases the stability of the aroma of the final product. It was found that the specific aroma of whey, limiting its use in food, can be modified by using new approaches to reactions with aroma precursors. We consider the fixation of the obtained aromas “soup mushroom”, “broth”, “cheese” on an oil basis for subsequent concentration and use in various products.

scholarly journals Antibiotic treatment at delivery shapes the initial oral microbiome in neonates

2017 ◽  
Vol 7 (1) ◽  
Author(s):  
Luisa F. Gomez-Arango ◽  
Helen L. Barrett ◽  
H. David. McIntyre ◽  
Leonie K. Callaway ◽  
Mark Morrison ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Antibiotic Treatment ◽  
Antibiotic Resistance Gene ◽  
Antibiotic Resistance Genes ◽  
Oral Microbiome ◽  
Oral Microbiota ◽  
Obese Mother ◽  
Health And Disease ◽  
Intrapartum Antibiotic ◽  
Oral Microorganisms

Abstract Oral microorganisms are important determinants of health and disease. The source of the initial neonatal microbiome and the factors dictating initial human oral microbiota development are unknown. This study aimed to investigate this in placental, oral and gut microbiome profiles from 36 overweight or obese mother-baby dyads as determined by 16S rRNA sequencing. Expression of five antibiotic resistance genes of the β-lactamase class was analysed in the infant oral microbiota samples by QPCR. The neonatal oral microbiota was 65.35% of maternal oral, 3.09% of placental, 31.56% of unknown and 0% of maternal gut origin. Two distinct neonatal oral microbiota profiles were observed: one strongly resembling the maternal oral microbiota and one with less similarity. Maternal exposure to intrapartum antibiotics explained the segregation of the profiles. Families belonging to Proteobacteria were abundant after antibiotics exposure while the families Streptococcaceae, Gemellaceae and Lactobacillales dominated in unexposed neonates. 26% of exposed neonates expressed the Vim-1 antibiotic resistance gene. These findings indicate that maternal intrapartum antibiotic treatment is a key regulator of the initial neonatal oral microbiome.

scholarly journals The Occurrence of Glycosylated Aroma Precursors in Vitis vinifera Fruit and Humulus lupulus Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 935
Author(s):  
Andrew Caffrey ◽  
Susan E. Ebeler
Keyword(s):  
Vitis Vinifera ◽  
Raw Materials ◽  
Aroma Compounds ◽  
Review Of The Literature ◽  
Fermented Beverages ◽  
Aroma Precursors ◽  
Aroma Production ◽  
Volatile Aroma ◽  
New Research ◽  
Volatile Aroma Compounds

Volatile aroma compounds found in grapes and hops may be present as both free volatiles and bound glycosides. Glycosides found in the raw materials are transferred to their respective fermented beverages during production where the odorless compounds may act as a reservoir of free volatiles that may be perceived by the consumer if hydrolyzed. A review of the literature on grape and wine glycosides and the emerging literature for glycosides in hops is presented in order to demonstrate the depth of history in grape glycoside research and may help direct new research on hop glycosides. Focus is brought to the presence of glycosides in the raw materials, the effect that winemaking and brewing have on glycoside levels, and current methods for the analysis of glycosidically linked aroma compounds.

scholarly journals In vitro antimicrobial activity of irreversible hydrocolloid impressions against 12 oral microorganisms

2007 ◽  
Vol 21 (4) ◽  
pp. 323-329 ◽  
Author(s):  
Luciana Assirati Casemiro ◽  
Fernanda de Carvalho Panzeri Pires-de-Souza ◽  
Heitor Panzeri ◽  
Carlos Henrique Gomes Martins ◽  
Isabel Yoko Ito
Keyword(s):  
Antimicrobial Activity ◽  
Antimicrobial Agent ◽  
Microbial Growth ◽  
Culture Media ◽  
Oral Microbiota ◽  
Chlorhexidine Digluconate ◽  
Irreversible Hydrocolloid ◽  
Oral Microorganisms ◽  
Group 1

This study evaluated in vitro the antimicrobial activity of irreversible hydrocolloids (one containing an antimicrobial agent) prepared with water or with a 0.2% chlorhexidine digluconate solution against 12 strains of the oral microbiota. Twenty specimens (0.5 x 1.0 cm) for each group (1. Jeltrate mixed with water; 2. Jeltrate mixed with 0.2% chlorhexidine digluconate solution; 3. Greengel mixed with water; 4. Greengel mixed with 0.2% chlorhexidine digluconate solution) were prepared under sterile conditions and placed in culture media inoculated with the indicator strains. After incubation in aerobiosis or microaerophilia, inhibition of the microbial growth was measured and the results were interpreted. The normal adherence curve revealed a non-normal distribution of the data, so the non-parametric Friedman Test was performed (p < 0.05). The antimicrobial activity of the groups was classified in the following order: 1, 3, 4, and 2. The results suggest that the method of preparing irreversible hydrocolloids with a 0.2% digluconate chlorhexidine solution is more effective than the incorporation of an antimicrobial agent in the powder to reduce cross-contamination caused by impressions.

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 Endodontics pastes formulated with copaiba oil: action on oral microbiota and dentin bridge formation in dogs

2015 ◽  
Vol 45 (6) ◽  
pp. 1073-1078 ◽  
Author(s):  
Fernanda Gosuen Gonçalves Dias ◽  
Luciana Assirati Casemiro ◽  
Carlos Henrique Gomes Martins ◽  
Luis Gustavo Gosuen Gonçalves Dias ◽  
Lucas de Freitas Pereira ◽  
...  
Keyword(s):  
Calcium Hydroxide ◽  
Antimicrobial Action ◽  
Oral Microbiota ◽  
Bridge Formation ◽  
Significant Difference ◽  
Copaiba Oil ◽  
Copaifera Langsdorffii ◽  
Gel Technique ◽  
One Way Anova ◽  
Oral Microorganisms

This study analysed the effect of pastes formulated with calcium hydroxide P.A. and different vehicles (saline solution - paste A and Copaifera langsdorffii Desfon oil - paste B) on oral microorganisms and dentin bridge formation in dogs. The antimicrobial action of the pastes and their components was analysed by the minimum inhibitory concentration in agar gel technique. The components were diluted and tested on fifteen standard strains of microorganisms associated with endodontic diseases. The microorganisms were cultivated and after incubation data was analysed using One-Way ANOVA and Turkey's test (P≤0.05). Four superior incisors of ten animals were used to evaluate dentin bridge formation. Two incisors were capped with paste A (GA) and two with paste B (GB). After 90 days, the teeth were extracted for histological analysis and the degree of dentin bridge formation evaluated. Data was analysed by the Kruskal-Wallis test (P<0.05). The pastes and their components were classified in the following decreasing order of antimicrobial action: calcium hydroxide P.A., paste A, paste B and Copaifera langsdorffii Desfon oil. Calcium hydroxide P.A. showed significantly higher antimicrobial action than the pastes or their vehicles. No significant difference was observed between the two pastes in dentin bridge formation. Based on the microorganisms studied, it can be concluded that the pastes analysed showed similar antimicrobial potential but differed significantly from their individual components. No significant difference was observed in dentin bridge formation between the different pastes tested.

scholarly journals Oral microflora and pregnancy: a systematic review and meta-analysis

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Hoonji Jang ◽  
Alexa Patoine ◽  
Tong Tong Wu ◽  
Daniel A. Castillo ◽  
Jin Xiao
Keyword(s):  
Systematic Review ◽  
Birth Outcomes ◽  
Meta Analysis ◽  
Qualitative Assessment ◽  
Cochrane Library ◽  
Oral Microbiota ◽  
Oral Flora ◽  
Oral Microflora ◽  
Meta Analyses ◽  
Oral Microorganisms

AbstractUnderstanding changes in oral flora during pregnancy, its association to maternal health, and its implications to birth outcomes is essential. We searched PubMed, Embase, Web of Science, and Cochrane Library in May 2020 (updated search in April and June 2021), and conducted a systematic review and meta-analyses to assess the followings: (1) oral microflora changes throughout pregnancy, (2) association between oral microorganisms during pregnancy and maternal oral/systemic conditions, and (3) implications of oral microorganisms during pregnancy on birth outcomes. From 3983 records, 78 studies were included for qualitative assessment, and 13 studies were included in meta-analysis. The oral microflora remains relatively stable during pregnancy; however, pregnancy was associated with distinct composition/abundance of oral microorganisms when compared to postpartum/non-pregnant status. Oral microflora during pregnancy appears to be influenced by oral and systemic conditions (e.g. gestational diabetes mellitus, pre-eclampsia, etc.). Prenatal dental care reduced the carriage of oral pathogens (e.g. Streptococcus mutans). The Porphyromonas gingivalis in subgingival plaque was more abundant in women with preterm birth. Given the results from meta-analyses were inconclusive since limited studies reported outcomes on the same measuring scale, more future studies are needed to elucidate the association between pregnancy oral microbiota and maternal oral/systemic health and birth outcomes.

Sign in / Sign up

Export Citation Format

Share Document