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Kornbausch N, Mérignac-Lacombe J, Neiers F, Thomas-Danguin T, Heydel JM, Steinke M, Hackenberg S, Loos HM. Perspectives on Nasal Odorant Metabolism Research. J Agric Food Chem 2023; 71:16488-16492. [PMID: 37877768 DOI: 10.1021/acs.jafc.3c04662] [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] [Subscribe] [Scholar Register] [Indexed: 10/26/2023]
Abstract
Olfaction is a multi-step process. At a peripheral level, nasal odorant metabolism contributes to olfaction via signal termination, variation, and regulation. We summarize current techniques used to investigate nasal odorant metabolism and give an outlook on future approaches, such as nasal tissue models and their potential contributions in future research directions.
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Affiliation(s)
- Nicole Kornbausch
- Chair of Aroma and Smell Research, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg, 91054 Erlangen, Germany
| | - Jeanne Mérignac-Lacombe
- Centre des Sciences du Goût et de l'Alimentation (CSGA), Centre National de la Recherche Scientifique (CNRS), Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE), Institut Agro, Université de Bourgogne-Franche Comté, 21000 Dijon, France
- Chair of Tissue Engineering and Regenerative Medicine, University Hospital Würzburg, 97070 Würzburg, Germany
| | - Fabrice Neiers
- Centre des Sciences du Goût et de l'Alimentation (CSGA), Centre National de la Recherche Scientifique (CNRS), Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE), Institut Agro, Université de Bourgogne-Franche Comté, 21000 Dijon, France
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation (CSGA), Centre National de la Recherche Scientifique (CNRS), Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE), Institut Agro, Université de Bourgogne-Franche Comté, 21000 Dijon, France
| | - Jean-Marie Heydel
- Centre des Sciences du Goût et de l'Alimentation (CSGA), Centre National de la Recherche Scientifique (CNRS), Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (INRAE), Institut Agro, Université de Bourgogne-Franche Comté, 21000 Dijon, France
| | - Maria Steinke
- Chair of Tissue Engineering and Regenerative Medicine, University Hospital Würzburg, 97070 Würzburg, Germany
- Fraunhofer Institute for Silicate Research (ISC), 97070 Würzburg, Germany
| | - Stephan Hackenberg
- Department of Oto-Rhino-Laryngology, Plastic, Aesthetic and Reconstructive Head and Neck Surgery, University Clinic Wuerzburg, 52074 Aachen, Germany
| | - Helene M Loos
- Chair of Aroma and Smell Research, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg, 91054 Erlangen, Germany
- Fraunhofer Institute for Process Engineering and Packaging (IVV), 85354 Freising, Germany
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2
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Shirai T, Takase D, Yokoyama J, Nakanishi K, Uehara C, Saito N, Kato-Namba A, Yoshikawa K. Functions of human olfactory mucus and age-dependent changes. Sci Rep 2023; 13:971. [PMID: 36653421 PMCID: PMC9846672 DOI: 10.1038/s41598-023-27937-1] [Citation(s) in RCA: 3] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Accepted: 01/10/2023] [Indexed: 01/19/2023] Open
Abstract
Odorants are detected by olfactory sensory neurons, which are covered by olfactory mucus. Despite the existence of studies on olfactory mucus, its constituents, functions, and interindividual variability remain poorly understood. Here, we describe a human study that combined the collection of olfactory mucus and olfactory psychophysical tests. Our analyses revealed that olfactory mucus contains high concentrations of solutes, such as total proteins, inorganic elements, and molecules for xenobiotic metabolism. The high concentrations result in a capacity to capture or metabolize a specific repertoire of odorants. We provide evidence that odorant metabolism modifies our sense of smell. Finally, the amount of olfactory mucus decreases in an age-dependent manner. A follow-up experiment recapitulated the importance of the amount of mucus in the sensitive detection of odorants by their receptors. These findings provide a comprehensive picture of the molecular processes in olfactory mucus and propose a potential cause of olfactory decline.
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Affiliation(s)
- Tomohiro Shirai
- Sensory Science Research, Kao Corporation, 2606 Akabane, Ichikai-machi, Haga, Tochigi, Japan
| | - Dan Takase
- Sensory Science Research, Kao Corporation, 2606 Akabane, Ichikai-machi, Haga, Tochigi, Japan
| | - Junkichi Yokoyama
- Department of Otolaryngology-Head and Neck Surgery, Edogawa Hospital, 2-24-18 Higashikoiwa, Edogawa, Tokyo, Japan.,Department of Otolaryngology-Head and Neck Surgery, Nadogaya Hospital, 2-1-1 Shinkashiwa, Kashiwa, Chiba, Japan
| | - Kuniyuki Nakanishi
- Analytical Science Research, Kao Corporation, 1334 Minato, Wakayama, Wakayama, Japan
| | - Chisaki Uehara
- Sensory Science Research, Kao Corporation, 2606 Akabane, Ichikai-machi, Haga, Tochigi, Japan
| | - Naoko Saito
- Sensory Science Research, Kao Corporation, 2606 Akabane, Ichikai-machi, Haga, Tochigi, Japan
| | - Aya Kato-Namba
- Sensory Science Research, Kao Corporation, 2606 Akabane, Ichikai-machi, Haga, Tochigi, Japan
| | - Keiichi Yoshikawa
- Sensory Science Research, Kao Corporation, 2606 Akabane, Ichikai-machi, Haga, Tochigi, Japan.
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3
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Schwartz M, Brignot H, Feron G, Hummel T, Zhu Y, von Koskull D, Heydel JM, Lirussi F, Canon F, Neiers F. Role of human salivary enzymes in bitter taste perception. Food Chem 2022; 386:132798. [PMID: 35344726 DOI: 10.1016/j.foodchem.2022.132798] [Citation(s) in RCA: 10] [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] [Received: 12/15/2021] [Revised: 03/18/2022] [Accepted: 03/22/2022] [Indexed: 11/25/2022]
Abstract
The molecules that elicit taste sensation are perceived by interacting with the taste receptors located in the taste buds. Enzymes involved in the detoxification processes are found in saliva as well as in type II cells, where taste receptors, including bitter taste receptors, are located. These enzymes are known to interact with a large panel of molecules. To explore a possible link between these enzymes and bitter taste perception, we demonstrate that salivary glutathione transferases (GSTA1 and GSTP1) can metabolize bitter molecules. To support these abilities, we solve three X-ray structures of these enzymes in complexes with isothiocyanates. Salivary GSTA1 and GSTP1 are expressed in a large panel of subjects. Additionally, GSTA1 levels in the saliva of people suffering from taste disorders are significantly lower than those in the saliva of the control group.
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Affiliation(s)
- Mathieu Schwartz
- Université de Bourgogne-Franche Comté, CNRS, INRAE, Centre des Sciences du Goût et de l'Alimentation (CSGA), Dijon, France
| | - Hélène Brignot
- Université de Bourgogne-Franche Comté, CNRS, INRAE, Centre des Sciences du Goût et de l'Alimentation (CSGA), Dijon, France
| | - Gilles Feron
- Université de Bourgogne-Franche Comté, CNRS, INRAE, Centre des Sciences du Goût et de l'Alimentation (CSGA), Dijon, France
| | - Thomas Hummel
- Smell & Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Dresden, Germany
| | - Yunmeng Zhu
- Smell & Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Dresden, Germany
| | - Dorothee von Koskull
- Smell & Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Dresden, Germany
| | - Jean-Marie Heydel
- Université de Bourgogne-Franche Comté, CNRS, INRAE, Centre des Sciences du Goût et de l'Alimentation (CSGA), Dijon, France
| | - Frédéric Lirussi
- PACE, Plateau d'Analyses Chromatographiques et Elémentaires, Department of Pharmacology-Toxicology & Metabolomics, University hospital of Besançon (CHU), 2 Boulevard Fleming, 25030, BESANCON, France; INSERM UMR1231, LipSTIC, University of Burgundy Franche-Comté, Dijon, France
| | - Francis Canon
- Université de Bourgogne-Franche Comté, CNRS, INRAE, Centre des Sciences du Goût et de l'Alimentation (CSGA), Dijon, France
| | - Fabrice Neiers
- Université de Bourgogne-Franche Comté, CNRS, INRAE, Centre des Sciences du Goût et de l'Alimentation (CSGA), Dijon, France.
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4
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Hu X, Ayed C, Chen J, Fisk I, Yang N. The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems. Food Chem 2022; 386:132824. [PMID: 35509164 DOI: 10.1016/j.foodchem.2022.132824] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 01/31/2022] [Accepted: 03/24/2022] [Indexed: 11/19/2022]
Abstract
Capsaicin increases saliva production, but the impact of this additional saliva on the food matrix is unknown. This study aimed to explain the impact of capsaicin on saliva properties and in-vivo release of 14 aroma compounds in aqueous [aqu] and oil systems [oil]. To investigate the physicochemical effect from diverse properties of aroma compounds, one healthy subject participated in all the sessions to minimise large variations between individuals. Capsaicin enhanced saliva flow rate (by 172% [aqu] and 85% [oil]) and salivary protein concentration (by 142% [aqu] and 149% [oil]). Furthermore, capsaicin-in-oil stimulated saliva formed a more stable emulsion in the mouth (17% higher zeta-potential and 15% smaller particle size). In-nose release concentrations measured by APCI-MS for certain esters were reduced by capsaicin (e.g., isoamyl acetate was reduced by 65% [aqu] and 76% [oil]), which suggests that capsaicin may induce stronger oral interactions between specific aroma compounds and salivary proteins.
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Affiliation(s)
- Xiaoxue Hu
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Charfedinne Ayed
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Jianshe Chen
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Ian Fisk
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom; The University of Adelaide, North Terrace, Adelaide, South Australia, Australia
| | - Ni Yang
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.
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5
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Robert-Hazotte A, Faure P, Ménétrier F, Folia M, Schwartz M, Le Quéré JL, Neiers F, Thomas-Danguin T, Heydel JM. Nasal Odorant Competitive Metabolism Is Involved in the Human Olfactory Process. J Agric Food Chem 2022; 70:8385-8394. [PMID: 35776896 DOI: 10.1021/acs.jafc.2c02720] [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] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Within the peripheral olfactory process, odorant metabolizing enzymes are involved in the active biotransformation of odorants, thus influencing the intensity and quality of the signal, but little evidence exists in humans. Here, we characterized the fast nasal metabolism of the food aroma pentane-2,3-dione in vivo and identified two resulting metabolites in the nasal-exhaled air, supporting the metabolizing role of the dicarbonyl/l-xylulose reductase. We showed in vitro, using the recombinant enzyme, that pentane-2,3-dione metabolism was inhibited by a second odorant (e.g., butanoic acid) according to an odorant-odorant competitive metabolic mechanism. Hypothesizing that such mechanism exists in vivo, pentane-2,3-dione, presented with a competitive odorant, both at subthreshold concentrations, was actually significantly perceived, suggesting an increase in its nasal availability. Our results, suggesting that odorant metabolizing enzymes can balance the relative detection of odorants in a mixture, in turn influencing the intensity of the signal, should be considered to better manage flavor perception in food.
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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
| | - 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
| | - Franck Ménétrier
- 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
| | - Mireille Folia
- 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
- Department of Otolaryngology-Head and Neck Surgery, Dijon University Hospital, F-21000 Dijon, France
| | - Mathieu Schwartz
- 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
| | - Fabrice Neiers
- 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
| | - Thierry Thomas-Danguin
- 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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6
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Abstract
Odorants are relatively small molecules which are easily taken up and distributed in the human body. Despite their relevance in everyday life, however, only a limited amount of evidence about their metabolism, pathways, and bioactivities in the human body exists. With this Review, we aim to encourage future interdisciplinary research on the function and mechanisms of the biotransformation of odorants, involving different disciplines such as nutrition, medicine, biochemistry, chemistry, and sensory sciences. Starting with a general overview of the different ways of odorant uptake and enzymes involved in the metabolism of odorants, a more precise description of biotransformation processes and their function in the oral cavity, the nose, the lower respiratory tract (LRT), and the gastrointestinal tract (GIT) is given together with an overview of the different routes of odorant excretion. Finally, perspectives for future research are discussed.
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Affiliation(s)
- Nicole Kornbausch
- Friedrich-Alexander-Universität Erlangen-Nürnberg, Chemistry and Pharmacy, GERMANY
| | - Marcel W Debong
- Friedrich-Alexander-Universität Erlangen-Nürnberg, Chemistry and Pharmacy, GERMANY
| | - Andrea Buettner
- Friedrich-Alexander-Universität Erlangen-Nürnberg, Chemistry and Pharmacy, GERMANY
| | - Jean-Marie Heydel
- Centre des Sciences du Goût et de l'Alimentation: Centre des Sciences du Gout et de l'Alimentation, Flavour perception: from molecule to behavior, FRANCE
| | - Helene Loos
- Friedrich-Alexander-Universität Erlangen-Nürnberg, Chemistry and Pharmacy, Henkestr. 9, 91054, Erlangen, GERMANY
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7
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Kornbausch N, Debong MW, Buettner A, Heydel JM, Loos H. Odorant Metabolism in Humans. Angew Chem Int Ed Engl 2022. [DOI: 10.1002/ange.202202866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Nicole Kornbausch
- Friedrich-Alexander-Universität Erlangen-Nürnberg Chemistry and Pharmacy GERMANY
| | - Marcel W. Debong
- Friedrich-Alexander-Universität Erlangen-Nürnberg Chemistry and Pharmacy GERMANY
| | - Andrea Buettner
- Friedrich-Alexander-Universität Erlangen-Nürnberg Chemistry and Pharmacy GERMANY
| | - Jean-Marie Heydel
- Centre des Sciences du Goût et de l'Alimentation: Centre des Sciences du Gout et de l'Alimentation Flavour perception: from molecule to behavior FRANCE
| | - Helene Loos
- Friedrich-Alexander-Universität Erlangen-Nürnberg Chemistry and Pharmacy Henkestr. 9 91054 Erlangen GERMANY
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8
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Schwartz M, Neiers F, Charles JP, Heydel JM, Muñoz-González C, Feron G, Canon F. Oral enzymatic detoxification system: Insights obtained from proteome analysis to understand its potential impact on aroma metabolization. Compr Rev Food Sci Food Saf 2021; 20:5516-5547. [PMID: 34653315 DOI: 10.1111/1541-4337.12857] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 09/02/2021] [Accepted: 09/10/2021] [Indexed: 12/17/2022]
Abstract
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 salivary parameters. The next part of the review presents research evidencing oral metabolization of aroma compounds and the putative involved enzymes. The last part discusses the potential role of these enzymatic reactions on the perception of aroma compounds in light of recent pieces of evidence of in vivo oral metabolization of aroma compounds affecting their release in mouth and their perception. Thus, this review highlights different enzymes appearing as relevant to explain aroma metabolism in the oral cavity. It also points out that further works are needed to unravel the effect of the oral enzymatic detoxification system on the perception of food flavor in the context of the consumption of complex food matrices, while considering the impact of food oral processing. Thus, it constitutes a basis to explore these biochemical mechanisms and their impact on flavor perception.
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Affiliation(s)
- Mathieu Schwartz
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, Dijon, France
| | - Fabrice Neiers
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, Dijon, France
| | - Jean-Philippe Charles
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, Dijon, France
| | - Jean-Marie Heydel
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, Dijon, France
| | - Carolina Muñoz-González
- Instituto de investigación en Ciencias de la Alimentación (CIAL), (CSIC-UAM), C/ Nicolás Cabrera, Madrid, Spain
| | - Gilles Feron
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, Dijon, France
| | - Francis Canon
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, Dijon, France
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9
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Ijichi C, Wakabayashi H, Sugiyama S, Hayashi K, Ihara Y, Nishijima H, Touhara K, Kondo K. Odorant metabolism of the olfactory cleft mucus in idiopathic olfactory impairment patients and healthy volunteers. Int Forum Allergy Rhinol 2021; 12:293-301. [PMID: 34637187 DOI: 10.1002/alr.22897] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [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: 05/22/2021] [Revised: 08/12/2021] [Accepted: 08/17/2021] [Indexed: 12/16/2022]
Abstract
BACKGROUND It remains unclear whether the metabolic activity of nasal mucus in the olfactory and respiratory areas is different. Moreover, age- and olfaction-related changes may affect metabolism. METHODS Hexanal, octanal, and 2-methylbutanal were selected for in vitro metabolism analysis and compared between the olfactory cleft and respiratory mucus of participants < 50-year-old with normal olfaction using gas chromatography mass spectrometry. The metabolic activity of hexanal in the olfactory cleft mucus was further compared between three groups, (1) normal olfaction, age < 50 years old, (2) normal olfaction, age ≥50 years old, and (3) idiopathic olfactory impairment. To characterize the enzyme(s) responsible for aldehyde reduction, we also tested if epalr22897estat and 3,5-dichlorosalicylic acid, types of reductase inhibitors, affect metabolism. RESULTS Conversion of aldehydes to their corresponding alcohols was observed in the olfactory cleft and respiratory mucus. The metabolic production of hexanol, octanol, and 2-methybutanol was significantly higher in the olfactory cleft mucus than in the respiratory mucus (p < 0.01). The metabolic conversion of hexanal to hexanol in the mucus of the idiopathic olfactory impairment group was significantly lower than that in the age-matched normal olfaction group. Excluding the nicotinamide adenine dinucleotide phosphate (NADPH) regenerating system from the reaction mixture inhibited metabolism. The addition of either epalr22897estat or 3,5-dichlorosalicylic acid did not inhibit this metabolic conversion. CONCLUSIONS The enzymatic metabolism of odorants in the olfactory cleft mucus is markedly higher than in the respiratory mucus and decreases in patients with idiopathic olfactory impairment.
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Affiliation(s)
- Chiori Ijichi
- Technology and Solution Development Center, Institute of Food Science and Technologies, Food Products Division, Ajinomoto Co., Inc., Kawasaki, Japan
| | - Hidehiko Wakabayashi
- Technology and Solution Development Center, Institute of Food Science and Technologies, Food Products Division, Ajinomoto Co., Inc., Kawasaki, Japan.,College of Bioresource Sciences, Nihon University, Kameino, Fujisawa, Japan
| | - Shingo Sugiyama
- Technology and Solution Development Center, Institute of Food Science and Technologies, Food Products Division, Ajinomoto Co., Inc., Kawasaki, Japan
| | - Kazuhiro Hayashi
- Technology and Solution Development Center, Institute of Food Science and Technologies, Food Products Division, Ajinomoto Co., Inc., Kawasaki, Japan
| | - Yusuke Ihara
- Technology and Solution Development Center, Institute of Food Science and Technologies, Food Products Division, Ajinomoto Co., Inc., Kawasaki, Japan
| | - Hironobu Nishijima
- Department of Otolaryngology-Head and Neck Surgery, The University of Tokyo Graduate School of Medicine, Tokyo, Japan
| | - Kazushige Touhara
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
| | - Kenji Kondo
- Department of Otolaryngology-Head and Neck Surgery, The University of Tokyo Graduate School of Medicine, Tokyo, Japan
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10
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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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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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12
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Salthammer T, Monegel F, Schulz N, Uhde E, Grimme S, Seibert J, Hohm U, Palm W. Sensory Perception of Non-Deuterated and Deuterated Organic Compounds. Chemistry 2021; 27:1046-1056. [PMID: 33058253 PMCID: PMC7839723 DOI: 10.1002/chem.202003754] [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] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 10/10/2020] [Indexed: 11/24/2022]
Abstract
The chemical background of olfactory perception has been subject of intensive research, but no available model can fully explain the sense of smell. There are also inconsistent results on the role of the isotopology of molecules. In experiments with human subjects it was found that the isotope effect is weak with acetone and D6 -acetone. In contrast, clear differences were observed in the perception of octanoic acid and D15 -octanoic acid. Furthermore, a trained sniffer dog was initially able to distinguish between these isotopologues of octanoic acid. In chromatographic measurements, the respective deuterated molecule showed weaker interaction with a non-polar liquid phase. Quantum chemical calculations give evidence that deuterated octanoic acid binds more strongly to a model receptor than non-deuterated. In contrast, the binding of the non-deuterated molecule is stronger with acetone. The isotope effect is calculated in the framework of statistical mechanics. It results from a complicated interplay between various thermostatistical contributions to the non-covalent free binding energies and it turns out to be very molecule-specific. The vibrational terms including non-classical zero-point energies play about the same role as rotational/translational contributions and are larger than bond length effects for the differential isotope perception of odor for which general rules cannot be derived.
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Affiliation(s)
- Tunga Salthammer
- Department of Material Analysis and Indoor ChemistryFraunhofer WKI38108BraunschweigGermany
| | - Friederike Monegel
- Department of Material Analysis and Indoor ChemistryFraunhofer WKI38108BraunschweigGermany
| | - Nicole Schulz
- Department of Material Analysis and Indoor ChemistryFraunhofer WKI38108BraunschweigGermany
| | - Erik Uhde
- Department of Material Analysis and Indoor ChemistryFraunhofer WKI38108BraunschweigGermany
| | - Stefan Grimme
- Mulliken Center for Theoretical ChemistryInstitute for Physical and Theoretical ChemistryUniversity of Bonn53115BonnGermany
| | - Jakob Seibert
- Mulliken Center for Theoretical ChemistryInstitute for Physical and Theoretical ChemistryUniversity of Bonn53115BonnGermany
| | - Uwe Hohm
- Institute of Physical and Theoretical ChemistryUniversity of Braunschweig—Institute of Technology38106BraunschweigGermany
| | - Wolf‐Ulrich Palm
- Institute of Sustainable and Environmental ChemistryLeuphana University Lüneburg21335LüneburgGermany
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Abstract
Noses are extremely sophisticated chemical detectors allowing animals to use scents to interpret and navigate their environments. Odor detection starts with the activation of odorant receptors (ORs), expressed in mature olfactory sensory neurons (OSNs) populating the olfactory mucosa. Different odorants, or different concentrations of the same odorant, activate unique ensembles of ORs. This mechanism of combinatorial receptor coding provided a possible explanation as to why different odorants are perceived as having distinct odors. Aided by new technologies, several recent studies have found that antagonist interactions also play an important role in the formation of the combinatorial receptor code. These findings mark the start of a new era in the study of odorant-receptor interactions and add a new level of complexity to odor coding in mammals.
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Affiliation(s)
| | | | | | | | - Bettina Malnic
- Department of Biochemistry, University of São Paulo, São Paulo, Brazil.
| | - Luis R Saraiva
- Sidra Medicine, Doha, Qatar.
- Monell Chemical Senses Center, Philadelphia, USA.
- College of Health and Life Sciences, Hamad Bin Khalifa University, Doha, Qatar.
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Ijichi C, Wakabayashi H, Sugiyama S, Ihara Y, Nogi Y, Nagashima A, Ihara S, Niimura Y, Shimizu Y, Kondo K, Touhara K. Metabolism of Odorant Molecules in Human Nasal/Oral Cavity Affects the Odorant Perception. Chem Senses 2020; 44:465-481. [PMID: 31254383 DOI: 10.1093/chemse/bjz041] [Citation(s) in RCA: 28] [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: 12/12/2022] Open
Abstract
In this study, we examined the mode of metabolism of food odorant molecules in the human nasal/oral cavity in vitro and in vivo. We selected 4 odorants, 2-furfurylthiol (2-FT), hexanal, benzyl acetate, and methyl raspberry ketone, which are potentially important for designing food flavors. In vitro metabolic assays of odorants with saliva/nasal mucus analyzed by gas chromatography mass spectrometry revealed that human saliva and nasal mucus exhibit the following 3 enzymatic activities: (i) methylation of 2-FT into furfuryl methylsulfide (FMS); (ii) reduction of hexanal into hexanol; and (iii) hydrolysis of benzyl acetate into benzyl alcohol. However, (iv) demethylation of methyl raspberry ketone was not observed. Real-time in vivo analysis using proton transfer reaction-mass spectrometry demonstrated that the application of 2-FT and hexanal through 3 different pathways via the nostril or through the mouth generated the metabolites FMS and hexanol within a few seconds. The concentration of FMS and hexanol in the exhaled air was above the perception threshold. A cross-adaptation study based on the activation pattern of human odorant receptors suggested that this metabolism affects odor perception. These results suggest that some odorants in food are metabolized in the human nasal mucus/saliva, and the resulting metabolites are perceived as part of the odor quality of the substrates. Our results help improve the understanding of the mechanism of food odor perception and may enable improved design and development of foods in relation to odor.
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Affiliation(s)
- Chiori Ijichi
- Chemosensory Research Group, Technology Development Center, Institute of Food Science and Technologies, Food Products Division, Ajinomoto Co., Inc., Kawasaki, Japan
| | - Hidehiko Wakabayashi
- Taste & Flavor Technology Group, Technology Development Center, Institute of Food Sciences and Technologies, Food Products Division, Ajinomoto Co., Inc., Kawasaki, Japan
| | - Shingo Sugiyama
- Taste & Flavor Technology Group, Technology Development Center, Institute of Food Sciences and Technologies, Food Products Division, Ajinomoto Co., Inc., Kawasaki, Japan
| | - Yusuke Ihara
- Chemosensory Research Group, Technology Development Center, Institute of Food Science and Technologies, Food Products Division, Ajinomoto Co., Inc., Kawasaki, Japan
| | - Yasuko Nogi
- Chemosensory Research Group, Technology Development Center, Institute of Food Science and Technologies, Food Products Division, Ajinomoto Co., Inc., Kawasaki, Japan
| | - Ayumi Nagashima
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo-ku, Tokyo, Japan.,ERATO Touhara Chemosensory Signal Project, JST, The University of Tokyo, Bunkyo-ku, Tokyo, Japan
| | - Sayoko Ihara
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo-ku, Tokyo, Japan.,ERATO Touhara Chemosensory Signal Project, JST, The University of Tokyo, Bunkyo-ku, Tokyo, Japan
| | - Yoshihito Niimura
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo-ku, Tokyo, Japan.,ERATO Touhara Chemosensory Signal Project, JST, The University of Tokyo, Bunkyo-ku, Tokyo, Japan
| | - Yuya Shimizu
- Department of Otorhinolaryngology-Head and Neck Surgery, Graduate School of Medicine, The University of Tokyo, Bunkyo-ku, Tokyo, Japan
| | - Kenji Kondo
- Department of Otorhinolaryngology-Head and Neck Surgery, Graduate School of Medicine, The University of Tokyo, Bunkyo-ku, Tokyo, Japan
| | - Kazushige Touhara
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo-ku, Tokyo, Japan.,ERATO Touhara Chemosensory Signal Project, JST, The University of Tokyo, Bunkyo-ku, Tokyo, Japan
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15
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Perez-Jiménez M, Esteban-Fernández A, Muñoz-González C, Pozo-Bayón MA. Interactions among Odorants, Phenolic Compounds, and Oral Components and Their Effects on Wine Aroma Volatility. Molecules 2020; 25:molecules25071701. [PMID: 32276337 PMCID: PMC7180449 DOI: 10.3390/molecules25071701] [Citation(s) in RCA: 24] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Revised: 04/06/2020] [Accepted: 04/07/2020] [Indexed: 01/08/2023] Open
Abstract
To determine the impact of oral physiology on the volatility of typical wine aroma compounds, mixtures of a synthetic wine with oral components (centrifuged human saliva (HS), artificial saliva with mucin (AS), and buccal epithelial cells (BC)) were prepared. Each wine type was independently spiked with four relevant wine odorants (guaiacol, β-phenyl ethanol, ethyl hexanoate, and β-ionone). Additionally, the impact of four types of phenolic compounds (gallic acid, catechin, grape seed extract, and a red wine extract) on aroma volatility in the HS, AS, and BC wines was also assessed. Static headspace was measured at equilibrium by solid phase microextraction–GC/MS analysis. Results showed a significant impact of oral components on the volatility of the four tested odorants. Independently of the type of aroma compound, aroma volatility was in general, higher in wines with BC. Moreover, while guaiacol and ethyl hexanoate volatility was significantly lower in wines with HS compared to wines with AS, β-ionone showed the opposite behavior, which might be related to metabolism and retention of mucin, respectively. Phenolic compounds also showed a different effect on aroma volatility depending on the type of compound and wine. Gallic acid had little effect on polar compounds but it enhanced the volatility of the most hydrophobic ones (ethyl hexanoate and β-ionone). In general, flavonoid type polyphenols significantly reduced the volatility of both polar (guaiacol and β-phenyl ethanol) and hydrophobic compounds (β-ionone in HS and BC wines), but through different mechanisms (e.g., π–π interactions and hydrophobic binding for polar and apolar odorants respectively). On the contrary, flavonoids enhanced the volatility of ethyl hexanoate, which might be due to the inhibition exerted on some salivary enzymes (e.g., carboxyl esterase) involved in the metabolism of this odorant molecule.
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Ployon S, Brulé M, Andriot I, Morzel M, Canon F. Understanding retention and metabolization of aroma compounds using an in vitro model of oral mucosa. Food Chem 2020; 318:126468. [PMID: 32126464 DOI: 10.1016/j.foodchem.2020.126468] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [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: 07/03/2019] [Revised: 02/18/2020] [Accepted: 02/21/2020] [Indexed: 12/15/2022]
Abstract
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 families (penta-2,3-dione, trans-2-hexen-1-al, ethyl hexanoate, nonan- and decan-2-one). Dynamic analyses for pentan-2-one and octan-2-one evidenced that the constituents of the mucosal pellicle influenced release kinetics differently depending on molecule hydrophobicity. This work suggests that mucosal cells can metabolize aroma compounds and that non-covalent interactions occur between aroma compounds and oral mucosa depending on aroma chemical structure.
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Affiliation(s)
- Sarah Ployon
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, Dijon F-21000, France
| | - Marine Brulé
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, Dijon F-21000, France
| | - Isabelle Andriot
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, Dijon F-21000, France; ChemoSens Platform, CSGA, Dijon F-21000, France
| | - Martine Morzel
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, Dijon F-21000, France
| | - Francis Canon
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, Dijon F-21000, France.
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17
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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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18
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Affiliation(s)
- Jean-Marie Heydel
- Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Philippe Faure
- Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Fabrice Neiers
- Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, F-21000 Dijon, France
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19
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Robert-Hazotte A, Faure P, Neiers F, Potin C, Artur Y, Coureaud G, Heydel JM. Nasal mucus glutathione transferase activity and impact on olfactory perception and neonatal behavior. Sci Rep 2019; 9:3104. [PMID: 30816217 DOI: 10.1038/s41598-019-39495-6] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2018] [Accepted: 12/11/2018] [Indexed: 11/08/2022] Open
Abstract
In olfaction, to preserve the sensitivity of the response, the bioavailability of odor molecules is under the control of odorant-metabolizing enzymes (OMEs) expressed in the olfactory neuroepithelium. Although this enzymatic regulation has been shown to be involved in olfactory receptor activation and perceptual responses, it remains widely underestimated in vertebrates. In particular, the possible activity of OMEs in the nasal mucus, i.e. the aqueous layer that lined the nasal epithelium and forms the interface for airborne odorants to reach the olfactory sensory neurons, is poorly known. Here, we used the well-described model of the mammary pheromone (MP) and behavioral response in rabbit neonates to challenge the function of nasal mucus metabolism in an unprecedented way. First, we showed, in the olfactory epithelium, a rapid glutathione transferase activity toward the MP by ex vivo real-time mass spectrometry (PTR-MS) which supported an activity in the closest vicinity of both the odorants and olfactory receptors. Indeed and second, both the presence and activity of glutathione transferases were evidenced in the nasal mucus of neonates using proteomic and HPLC analysis respectively. Finally, we strikingly demonstrated that the deregulation of the MP metabolism by in vivo mucus washing modulates the newborn rabbit behavioral responsiveness to the MP. This is a step forward in the demonstration of the critical function of OMEs especially in the mucus, which is at the nasal front line of interaction with odorants and potentially subjected to physiopathological changes.
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