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Wang M, Brignot H, Septier C, Martin C, Canon F, Feron G. Astringency sensitivity to tannic acid: Effect of ageing and salivary proline-rich protein levels. Food Chem (Oxf) 2024; 8:100192. [PMID: 38234464 PMCID: PMC10792738 DOI: 10.1016/j.fochms.2023.100192] [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] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 12/18/2023] [Accepted: 12/26/2023] [Indexed: 01/19/2024]
Abstract
The link between salivary composition and sensitivity to astringency as a function of age has still not been established. In this work, we propose the hypothesis that ageing leads to changes in the concentration of salivary proline-rich proteins (PRPs), which alters the astringency perception threshold with age. To test this hypothesis, astringency sensitivity to tannic acid and saliva was assessed in 30 elderly people and 24 young people. Basic PRPs (bPRPs) and glycosylated PRPs (gPRPs) were quantified immunochemically via western blot analysis. The results showed that the amounts of bPRPs and gPRPs were similar between the young and elderly groups. However, a positive correlation between the gPRP amount and astringency threshold was observed only in the young group, while a negative correlation between the bPRP amount and astringency threshold was observed only in the elderly group. This finding suggests differences in the contribution of PRP type to astringency perception as a function of age.
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Affiliation(s)
- Mei Wang
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
| | - Hélène Brignot
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
| | - Chantal Septier
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
| | - Christophe Martin
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
| | - Francis Canon
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
| | - Gilles Feron
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
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Poirier N, Ménétrier F, Moreno J, Boichot V, Heydel JM, Didierjean C, Canivenc-Lavier MC, Canon F, Neiers F, Schwartz M. Rattus norvegicus Glutathione Transferase Omega 1 Localization in Oral Tissues and Interactions with Food Phytochemicals. J Agric Food Chem 2024; 72:5887-5897. [PMID: 38441878 DOI: 10.1021/acs.jafc.4c00483] [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: 03/21/2024]
Abstract
Glutathione transferases are xenobiotic-metabolizing enzymes with both glutathione-conjugation and ligandin roles. GSTs are present in chemosensory tissues and fluids of the nasal/oral cavities where they protect tissues from exogenous compounds, including food molecules. In the present study, we explored the presence of the omega-class glutathione transferase (GSTO1) in the rat oral cavity. Using immunohistochemistry, GSTO1 expression was found in taste bud cells of the tongue epithelium and buccal cells of the oral epithelium. Buccal and lingual extracts exhibited thiol-transferase activity (4.9 ± 0.1 and 1.8 ± 0.1 μM/s/mg, respectively). A slight reduction from 4.9 ± 0.1 to 4.2 ± 0.1 μM/s/mg (p < 0.05; Student's t test) was observed in the buccal extract with 100 μM GSTO1-IN-1, a specific inhibitor of GSTO1. RnGSTO1 exhibited the usual activities of omega GSTs, i.e., thiol-transferase (catalytic efficiency of 8.9 × 104 M-1·s-1), and phenacyl-glutathione reductase (catalytic efficiency of 8.9 × 105 M-1·s-1) activities, similar to human GSTO1. RnGSTO1 interacts with food phytochemicals, including bitter compounds such as luteolin (Ki = 3.3 ± 1.9 μM). Crystal structure analysis suggests that luteolin most probably binds to RnGSTO1 ligandin site. Our results suggest that GSTO1 could interact with food phytochemicals in the oral cavity.
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Affiliation(s)
- Nicolas Poirier
- CSGA, INRAE, CNRS, University of Burgundy, Institut Agro, Dijon 21065, France
| | - Franck Ménétrier
- CSGA, INRAE, CNRS, University of Burgundy, Institut Agro, Dijon 21065, France
| | - Jade Moreno
- CSGA, INRAE, CNRS, University of Burgundy, Institut Agro, Dijon 21065, France
| | - Valentin Boichot
- CSGA, INRAE, CNRS, University of Burgundy, Institut Agro, Dijon 21065, France
| | - Jean-Marie Heydel
- CSGA, INRAE, CNRS, University of Burgundy, Institut Agro, Dijon 21065, France
| | | | | | - Francis Canon
- CSGA, INRAE, CNRS, University of Burgundy, Institut Agro, Dijon 21065, France
| | - Fabrice Neiers
- CSGA, INRAE, CNRS, University of Burgundy, Institut Agro, Dijon 21065, France
| | - Mathieu Schwartz
- CSGA, INRAE, CNRS, University of Burgundy, Institut Agro, Dijon 21065, France
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Nivet C, Custovic I, Avoscan L, Bikker FJ, Bonnotte A, Bourillot E, Briand L, Brignot H, Heydel JM, Herrmann N, Lelièvre M, Lesniewska E, Neiers F, Piétrement O, Schwartz M, Belloir C, Canon F. Development of New Models of Oral Mucosa to Investigate the Impact of the Structure of Transmembrane Mucin-1 on the Mucosal Pellicle Formation and Its Physicochemical Properties. Biomedicines 2024; 12:139. [PMID: 38255244 PMCID: PMC10812975 DOI: 10.3390/biomedicines12010139] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 12/21/2023] [Accepted: 12/25/2023] [Indexed: 01/24/2024] Open
Abstract
The mucosal pellicle (MP) is a biological film protecting the oral mucosa. It is composed of bounded salivary proteins and transmembrane mucin MUC1 expressed by oral epithelial cells. Previous research indicates that MUC1 expression enhances the binding of the main salivary protein forming the MP, MUC5B. This study investigated the influence of MUC1 structure on MP formation. A TR146 cell line, which does not express MUC1 natively, was stably transfected with genes coding for three MUC1 isoforms differing in the structure of the two main extracellular domains: the VNTR domain, exhibiting a variable number of tandem repeats, and the SEA domain, maintaining the two bound subunits of MUC1. Semi-quantification of MUC1 using dot blot chemiluminescence showed comparable expression levels in all transfected cell lines. Semi-quantification of MUC5B by immunostaining after incubation with saliva revealed that MUC1 expression significantly increased MUC5B adsorption. Neither the VNTR domain nor the SEA domain was influenced MUC5B anchoring, suggesting the key role of the MUC1 N-terminal domain. AFM-IR nanospectroscopy revealed discernible shifts indicative of changes in the chemical properties at the cell surface due to the expression of the MUC1 isoform. Furthermore, the observed chemical shifts suggest the involvement of hydrophobic effects in the interaction between MUC1 and salivary proteins.
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Affiliation(s)
- Clément Nivet
- Center for Taste and Feeding Behaviour (CSGA), UMR1324 INRAE, Institut Agro Dijon, Université de Bourgogne, UMR6265 CNRS, 21000 Dijon, France; (C.N.); (L.B.); (H.B.); (J.-M.H.); (N.H.); (M.L.); (F.N.); (M.S.); (C.B.)
| | - Irma Custovic
- Institut Carnot de Bourgogne (ICB), UMR CNRS 6303, University of Bourgogne, 21000 Dijon, France; (I.C.); (E.B.); (E.L.); (O.P.)
| | - Laure Avoscan
- Agroécologie, UMR1347 INRAE, ERL CNRS 6300, DimaCell Platform, Center of Microscopy INRAE, University of Bourgogne, 21000 Dijon, France; (L.A.); (A.B.)
| | - Floris J. Bikker
- Department of Oral Biochemistry, Academic Centre for Dentistry Amsterdam, University of Amsterdam and VU University Amsterdam, 1081 LA Amsterdam, The Netherlands;
| | - Aline Bonnotte
- Agroécologie, UMR1347 INRAE, ERL CNRS 6300, DimaCell Platform, Center of Microscopy INRAE, University of Bourgogne, 21000 Dijon, France; (L.A.); (A.B.)
| | - Eric Bourillot
- Institut Carnot de Bourgogne (ICB), UMR CNRS 6303, University of Bourgogne, 21000 Dijon, France; (I.C.); (E.B.); (E.L.); (O.P.)
| | - Loïc Briand
- Center for Taste and Feeding Behaviour (CSGA), UMR1324 INRAE, Institut Agro Dijon, Université de Bourgogne, UMR6265 CNRS, 21000 Dijon, France; (C.N.); (L.B.); (H.B.); (J.-M.H.); (N.H.); (M.L.); (F.N.); (M.S.); (C.B.)
| | - Hélène Brignot
- Center for Taste and Feeding Behaviour (CSGA), UMR1324 INRAE, Institut Agro Dijon, Université de Bourgogne, UMR6265 CNRS, 21000 Dijon, France; (C.N.); (L.B.); (H.B.); (J.-M.H.); (N.H.); (M.L.); (F.N.); (M.S.); (C.B.)
| | - Jean-Marie Heydel
- Center for Taste and Feeding Behaviour (CSGA), UMR1324 INRAE, Institut Agro Dijon, Université de Bourgogne, UMR6265 CNRS, 21000 Dijon, France; (C.N.); (L.B.); (H.B.); (J.-M.H.); (N.H.); (M.L.); (F.N.); (M.S.); (C.B.)
| | - Noémie Herrmann
- Center for Taste and Feeding Behaviour (CSGA), UMR1324 INRAE, Institut Agro Dijon, Université de Bourgogne, UMR6265 CNRS, 21000 Dijon, France; (C.N.); (L.B.); (H.B.); (J.-M.H.); (N.H.); (M.L.); (F.N.); (M.S.); (C.B.)
| | - Mélanie Lelièvre
- Center for Taste and Feeding Behaviour (CSGA), UMR1324 INRAE, Institut Agro Dijon, Université de Bourgogne, UMR6265 CNRS, 21000 Dijon, France; (C.N.); (L.B.); (H.B.); (J.-M.H.); (N.H.); (M.L.); (F.N.); (M.S.); (C.B.)
| | - Eric Lesniewska
- Institut Carnot de Bourgogne (ICB), UMR CNRS 6303, University of Bourgogne, 21000 Dijon, France; (I.C.); (E.B.); (E.L.); (O.P.)
| | - Fabrice Neiers
- Center for Taste and Feeding Behaviour (CSGA), UMR1324 INRAE, Institut Agro Dijon, Université de Bourgogne, UMR6265 CNRS, 21000 Dijon, France; (C.N.); (L.B.); (H.B.); (J.-M.H.); (N.H.); (M.L.); (F.N.); (M.S.); (C.B.)
| | - Olivier Piétrement
- Institut Carnot de Bourgogne (ICB), UMR CNRS 6303, University of Bourgogne, 21000 Dijon, France; (I.C.); (E.B.); (E.L.); (O.P.)
| | - Mathieu Schwartz
- Center for Taste and Feeding Behaviour (CSGA), UMR1324 INRAE, Institut Agro Dijon, Université de Bourgogne, UMR6265 CNRS, 21000 Dijon, France; (C.N.); (L.B.); (H.B.); (J.-M.H.); (N.H.); (M.L.); (F.N.); (M.S.); (C.B.)
| | - Christine Belloir
- Center for Taste and Feeding Behaviour (CSGA), UMR1324 INRAE, Institut Agro Dijon, Université de Bourgogne, UMR6265 CNRS, 21000 Dijon, France; (C.N.); (L.B.); (H.B.); (J.-M.H.); (N.H.); (M.L.); (F.N.); (M.S.); (C.B.)
| | - Francis Canon
- Center for Taste and Feeding Behaviour (CSGA), UMR1324 INRAE, Institut Agro Dijon, Université de Bourgogne, UMR6265 CNRS, 21000 Dijon, France; (C.N.); (L.B.); (H.B.); (J.-M.H.); (N.H.); (M.L.); (F.N.); (M.S.); (C.B.)
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Muradova M, Proskura A, Canon F, Aleksandrova I, Schwartz M, Heydel JM, Baranenko D, Nadtochii L, Neiers F. Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing. Foods 2023; 12:4484. [PMID: 38137288 PMCID: PMC10742834 DOI: 10.3390/foods12244484] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 12/07/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Aroma is among of the most important criteria that indicate the quality of food and beverage products. Aroma compounds can be found as free molecules or glycosides. Notably, a significant portion of aroma precursors accumulates in numerous food products as nonvolatile and flavorless glycoconjugates, termed glycosidic aroma precursors. When subjected to enzymatic hydrolysis, these seemingly inert, nonvolatile glycosides undergo transformation into fragrant volatiles or volatiles that can generate odor-active compounds during food processing. In this context, microbial β-glucosidases play a pivotal role in enhancing or compromising the development of flavors during food and beverage processing. β-glucosidases derived from bacteria and yeast can be utilized to modulate the concentration of particular aroma and taste compounds, such as bitterness, which can be decreased through hydrolysis by glycosidases. Furthermore, oral microbiota can influence flavor perception by releasing volatile compounds that can enhance or alter the perception of food products. In this review, considering the glycosidic flavor precursors present in diverse food and beverage products, we underscore the significance of glycosidases with various origins. Subsequently, we delve into emerging insights regarding the release of aroma within the human oral cavity due to the activity of oral microbial glycosidases.
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Affiliation(s)
- Mariam Muradova
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Alena Proskura
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Francis Canon
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
| | - Irina Aleksandrova
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Mathieu Schwartz
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
| | - Jean-Marie Heydel
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
| | - Denis Baranenko
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Liudmila Nadtochii
- International Research Center “Biotechnologies of the Third Millennium”, Faculty of Biotechnologies (BioTech), ITMO University, 191002 Saint-Petersburg, Russia; (I.A.); (L.N.)
| | - Fabrice Neiers
- Molecular Mechanisms of Flavor Perception, Center for Taste and Feeding Behavior, INRAE, CNRS, University of Burgundy Franche-Comté, 21000 Dijon, France; (A.P.); (F.C.); (M.S.); (J.-M.H.)
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5
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Schwartz M, Boichot V, Muradova M, Fournier P, Senet P, Nicolai A, Canon F, Lirussi F, Ladeira R, Maibeche M, Chertemps T, Aubert E, Didierjean C, Neiers F. Structure-activity analysis suggests an olfactory function for the unique antennal delta glutathione transferase of Apis mellifera. FEBS Lett 2023; 597:3038-3048. [PMID: 37933500 DOI: 10.1002/1873-3468.14770] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/04/2023] [Accepted: 10/09/2023] [Indexed: 11/08/2023]
Abstract
Glutathione transferases (GST) are detoxification enzymes that conjugate glutathione to a wide array of molecules. In the honey bee Apis mellifera, AmGSTD1 is the sole member of the delta class of GSTs, with expression in antennae. Here, we structurally and biochemically characterized AmGSTD1 to elucidate its function. We showed that AmGSTD1 can efficiently catalyse the glutathione conjugation of classical GST substrates. Additionally, AmGSTD1 exhibits binding properties with a range of odorant compounds. AmGSTD1 has a peculiar interface with a structural motif we propose to call 'sulfur sandwich'. This motif consists of a cysteine disulfide bridge sandwiched between the sulfur atoms of two methionine residues and is stabilized by CH…S hydrogen bonds and S…S sigma-hole interactions. Thermal stability studies confirmed that this motif is important for AmGSTD1 stability and, thus, could facilitate its functions in olfaction.
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Affiliation(s)
- Mathieu Schwartz
- CSGA, Flavour Perception: Molecular Mechanisms (Flavours), Université de Bourgogne, INRAE, CNRS, Institut Agro, Dijon, France
| | - Valentin Boichot
- CSGA, Flavour Perception: Molecular Mechanisms (Flavours), Université de Bourgogne, INRAE, CNRS, Institut Agro, Dijon, France
| | - Mariam Muradova
- CSGA, Flavour Perception: Molecular Mechanisms (Flavours), Université de Bourgogne, INRAE, CNRS, Institut Agro, Dijon, France
- International Research Center "Biotechnologies of the Third Millennium", Faculty of Biotechnologies (BioTech), ITMO University, Saint-Petersburg, Russia
| | | | - Patrick Senet
- Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS, Université de Bourgogne Franche-Comté, Dijon, France
| | - Adrien Nicolai
- Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS, Université de Bourgogne Franche-Comté, Dijon, France
| | - Francis Canon
- CSGA, Flavour Perception: Molecular Mechanisms (Flavours), Université de Bourgogne, INRAE, CNRS, Institut Agro, Dijon, France
| | - Frederic Lirussi
- Plateforme PACE, Laboratoire de Pharmacologie-Toxicologie, Bioinformatique & Big Data Au Service de La Santé 2B2S, UFR Santé, Université de Franche-Comté, INSERM U1231, Centre Hospitalier Universitaire, Besançon, France
| | - Ruben Ladeira
- Plateforme PACE, Laboratoire de Pharmacologie-Toxicologie, Bioinformatique & Big Data Au Service de La Santé 2B2S, UFR Santé, Université de Franche-Comté, INSERM U1231, Centre Hospitalier Universitaire, Besançon, France
| | - Martine Maibeche
- Institut d'Ecologie et des Sciences de l'Environnement de Paris, Sorbonne Université, INRAE, CNRS, IRD, UPEC, Paris, France
| | - Thomas Chertemps
- Institut d'Ecologie et des Sciences de l'Environnement de Paris, Sorbonne Université, INRAE, CNRS, IRD, UPEC, Paris, France
| | | | | | - Fabrice Neiers
- CSGA, Flavour Perception: Molecular Mechanisms (Flavours), Université de Bourgogne, INRAE, CNRS, Institut Agro, Dijon, France
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Boichot V, Menetrier F, Saliou JM, Lirussi F, Canon F, Folia M, Heydel JM, Hummel T, Menzel S, Steinke M, Hackenberg S, Schwartz M, Neiers F. Characterization of human oxidoreductases involved in aldehyde odorant metabolism. Sci Rep 2023; 13:4876. [PMID: 36966166 PMCID: PMC10039900 DOI: 10.1038/s41598-023-31769-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Accepted: 03/16/2023] [Indexed: 03/27/2023] Open
Abstract
Oxidoreductases are major enzymes of xenobiotic metabolism. Consequently, they are essential in the chemoprotection of the human body. Many xenobiotic metabolism enzymes have been shown to be involved in chemosensory tissue protection. Among them, some were additionally shown to be involved in chemosensory perception, acting in signal termination as well as in the generation of metabolites that change the activation pattern of chemosensory receptors. Oxidoreductases, especially aldehyde dehydrogenases and aldo-keto reductases, are the first barrier against aldehyde compounds, which include numerous odorants. Using a mass spectrometry approach, we characterized the most highly expressed members of these families in the human nasal mucus sampled in the olfactory vicinity. Their expression was also demonstrated using immunohistochemistry in human epitheliums sampled in the olfactory vicinity. Recombinant enzymes corresponding to three highly expressed human oxidoreductases (ALDH1A1, ALDH3A1, AKR1B10) were used to demonstrate the high enzymatic activity of these enzymes toward aldehyde odorants. The structure‒function relationship set based on the enzymatic parameters characterization of a series of aldehyde odorant compounds was supported by the X-ray structure resolution of human ALDH3A1 in complex with octanal.
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Affiliation(s)
- Valentin Boichot
- Flavour Perception: Molecular Mechanisms (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, Dijon, France
| | - Franck Menetrier
- Flavour Perception: Molecular Mechanisms (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, Dijon, France
| | - Jean-Michel Saliou
- CNRS, Inserm, CHU Lille, Institut Pasteur de Lille, UAR CNRS 2014-US Inserm 41-PLBS, University of Lille, Lille, France
| | - Frederic Lirussi
- UMR 1231, Lipides Nutrition Cancer, INSERM, 21000, Dijon, France
- UFR des Sciences de Santé, Université Bourgogne Franche-Comté, 25000, Besançon, France
- Plateforme PACE, Laboratoire de Pharmacologie-Toxicologie, Centre Hospitalo-Universitaire Besançon, 25000, Besançon, France
| | - Francis Canon
- Flavour Perception: Molecular Mechanisms (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, Dijon, France
| | - Mireille Folia
- Department of Otolaryngology-Head and Neck Surgery, Dijon University Hospital, 21000, Dijon, France
| | - Jean-Marie Heydel
- Flavour Perception: Molecular Mechanisms (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, Dijon, France
| | - Thomas Hummel
- Smell and Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Dresden, Germany
| | - Susanne Menzel
- Smell and Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Dresden, Germany
| | - Maria Steinke
- Chair of Tissue Engineering and Regenerative Medicine, University Hospital Wuerzburg, Roentgenring 11, 97070, Wuerzburg, Germany
- Fraunhofer Institute for Silicate Research ISC, Roentgenring 11, 97070, Wuerzburg, Germany
| | - Stephan Hackenberg
- Department of Otorhinolaryngology-Head and Neck Surgery, RWTH Aachen University Hospital, Aachen, Germany
| | - Mathieu Schwartz
- Flavour Perception: Molecular Mechanisms (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, Dijon, France.
| | - Fabrice Neiers
- Flavour Perception: Molecular Mechanisms (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, Dijon, France.
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7
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Schwartz M, Boichot V, Fraichard S, Muradova M, Senet P, Nicolai A, Lirussi F, Bas M, Canon F, Heydel JM, Neiers F. Role of Insect and Mammal Glutathione Transferases in Chemoperception. Biomolecules 2023; 13:biom13020322. [PMID: 36830691 PMCID: PMC9953322 DOI: 10.3390/biom13020322] [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] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 02/01/2023] [Accepted: 02/06/2023] [Indexed: 02/11/2023] Open
Abstract
Glutathione transferases (GSTs) are ubiquitous key enzymes with different activities as transferases or isomerases. As key detoxifying enzymes, GSTs are expressed in the chemosensory organs. They fulfill an essential protective role because the chemosensory organs are located in the main entry paths of exogenous compounds within the body. In addition to this protective function, they modulate the perception process by metabolizing exogenous molecules, including tastants and odorants. Chemosensory detection involves the interaction of chemosensory molecules with receptors. GST contributes to signal termination by metabolizing these molecules. By reducing the concentration of chemosensory molecules before receptor binding, GST modulates receptor activation and, therefore, the perception of these molecules. The balance of chemoperception by GSTs has been shown in insects as well as in mammals, although their chemosensory systems are not evolutionarily connected. This review will provide knowledge supporting the involvement of GSTs in chemoperception, describing their localization in these systems as well as their enzymatic capacity toward odorants, sapid molecules, and pheromones in insects and mammals. Their different roles in chemosensory organs will be discussed in light of the evolutionary advantage of the coupling of the detoxification system and chemosensory system through GSTs.
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Affiliation(s)
- Mathieu Schwartz
- Laboratory: Flavour Perception: Molecular Mechanims (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, 21000 Dijon, France
| | - Valentin Boichot
- Laboratory: Flavour Perception: Molecular Mechanims (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, 21000 Dijon, France
| | - Stéphane Fraichard
- Laboratory: Flavour Perception: Molecular Mechanims (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, 21000 Dijon, France
| | - Mariam Muradova
- Laboratory: Flavour Perception: Molecular Mechanims (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, 21000 Dijon, France
| | - Patrick Senet
- Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS, Université de Bourgogne Franche-Comté, 21078 Dijon, France
| | - Adrien Nicolai
- Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS, Université de Bourgogne Franche-Comté, 21078 Dijon, France
| | - Frederic Lirussi
- UMR 1231, Lipides Nutrition Cancer, INSERM, 21000 Dijon, France
- UFR des Sciences de Santé, Université de Bourgogne Franche-Comté, 25000 Besançon, France
- Plateforme PACE, Laboratoire de Pharmacologie-Toxicologie, Centre Hospitalo-Universitaire Besançon, 25000 Besançon, France
| | - Mathilde Bas
- Laboratory: Flavour Perception: Molecular Mechanims (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, 21000 Dijon, France
| | - Francis Canon
- Laboratory: Flavour Perception: Molecular Mechanims (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, 21000 Dijon, France
| | - Jean-Marie Heydel
- Laboratory: Flavour Perception: Molecular Mechanims (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, 21000 Dijon, France
| | - Fabrice Neiers
- Laboratory: Flavour Perception: Molecular Mechanims (Flavours), INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, 21000 Dijon, France
- Correspondence:
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8
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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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9
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Neiers F, Gourrat K, Canon F, Schwartz M. Metabolism of Cysteine Conjugates and Production of Flavor Sulfur Compounds by a Carbon-Sulfur Lyase from the Oral Anaerobe Fusobacterium nucleatum. J Agric Food Chem 2022; 70:9969-9979. [PMID: 35920882 DOI: 10.1021/acs.jafc.2c01727] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [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
Flavor perception is a key factor in the acceptance or rejection of food. Aroma precursors such as cysteine conjugates are present in various plant-based foods and are metabolized into odorant thiols in the oral cavity. To date, the involved enzymes are unknown, despite previous studies pointing out the likely involvement of carbon-sulfur lyases (C-S lyases) from the oral microbiota. In this study, we show that saliva metabolizes allyl-cysteine into odorant thiol metabolites, with evidence suggesting that microbial pyridoxal phosphate-dependent C-S lyases are involved in the enzymatic process. A phylogenetic analysis of PatB C-S lyase sequences in four oral subspecies of Fusobacterium nucleatum was carried out and led to the identification of several putative targets. FnaPatB1 from F. nucleatum subspecies animalis, a putative C-S lyase, was characterized and showed high activity with a range of cysteine conjugates. Enzymatic and X-ray crystallographic data showed that FnaPatB1 metabolizes cysteine derivatives within a unique active site environment that enables the formation of flavor sulfur compounds. Using an enzymatic screen with a library of pure compounds, we identified several inhibitors able to reduce the C-S lyase activity of FnaPatB1 in vitro, which paves the way for controlling the release of odorant sulfur compounds from their cysteine precursors in the oral cavity.
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Affiliation(s)
- Fabrice Neiers
- Centre for Taste and Feeding Behavior (CSGA), INRAE, CNRS, University of Burgundy-Franche Comté, Institut Agro, F-21000 Dijon, France
| | - Karine Gourrat
- Centre for Taste and Feeding Behavior (CSGA), INRAE, CNRS, University of Burgundy-Franche Comté, Institut Agro, F-21000 Dijon, France
- PROBE Research Infrastructure, Chemosens Facility, F-21000 Dijon, France
| | - Francis Canon
- Centre for Taste and Feeding Behavior (CSGA), INRAE, CNRS, University of Burgundy-Franche Comté, Institut Agro, F-21000 Dijon, France
| | - Mathieu Schwartz
- Centre for Taste and Feeding Behavior (CSGA), INRAE, CNRS, University of Burgundy-Franche Comté, Institut Agro, F-21000 Dijon, France
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10
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Morzel M, Canon F, Guyot S. Interactions between Salivary Proteins and Dietary Polyphenols: Potential Consequences on Gastrointestinal Digestive Events. J Agric Food Chem 2022; 70:6317-6327. [PMID: 35583948 DOI: 10.1021/acs.jafc.2c01183] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [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
The present review documents the current knowledge and hypotheses on how polyphenols-saliva interactions may modulate the bioaccessibility or bioavailability of nutrients and highlights research prospects in the field. After an updated description of the different classes of dietary polyphenols and their modifications by food processing or digestion, an overview of interactions between salivary proteins and polyphenols (with an emphasis on tannins) is provided. In vitro studies show that the solubility of salivary protein-tannin complexes in gastric conditions depends on the degree of tannin polymerization, while complexes are partly solubilized by bile salts. Salivary proteins-polyphenols interactions may affect digestive processes. For example, polyphenols can bind to and inhibit salivary amylase, with downstream consequences on starch digestion. Some salivary proteins (PRPs) prevent tannin-induced reduced protein digestibility, probably through binding tannins before they interact with digestive proteases. Salivary proteins may also act as scavenger molecules to limit the intestinal uptake of tannins.
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Affiliation(s)
| | - Francis Canon
- Centre des Sciences du Goût et de l'Alimentation, UMR 1324 INRAE, UMR 6265 CNRS, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
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11
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Pittari E, Piombino P, Andriot I, Cheynier V, Cordelle S, Feron G, Gourrat K, Le Quéré JL, Meudec E, Moio L, Neiers F, Schlich P, Canon F. 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. Food Chem 2022; 372:131229. [PMID: 34624784 DOI: 10.1016/j.foodchem.2021.131229] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [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: 02/26/2021] [Revised: 09/17/2021] [Accepted: 09/23/2021] [Indexed: 11/19/2022]
Abstract
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 the fruity aroma dominance and increases the maderised and prune one. A contextual decrease of the fruity ethyl decanoate and increase of oxidative Strecker aldehydes are observed. Ellagitannins but not proanthocyanidins preserved perception of fruitiness and prevented increase of maderised notes. Moreover, ellagitannins increase the aroma persistence mainly in the non-oxidized wine.
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Affiliation(s)
- Elisabetta Pittari
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, 83100 Avellino, Italy
| | - Paola Piombino
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, 83100 Avellino, Italy
| | - Isabelle Andriot
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, F-21000 Dijon, France; PROBE Research Infrastructure, ChemoSens Platform, Dijon, France
| | - Véronique Cheynier
- SPO, INRAE, Univ Montpellier, Institut Agro, Montpellier, France; PROBE Research Infrastructure, Polyphenol Analytical Facility, Montpellier, France
| | - Sylvie Cordelle
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, F-21000 Dijon, France; PROBE Research Infrastructure, ChemoSens Platform, Dijon, France
| | - Gilles Feron
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, F-21000 Dijon, France
| | - Karine Gourrat
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, F-21000 Dijon, France; PROBE Research Infrastructure, ChemoSens Platform, Dijon, France
| | - Jean-Luc Le Quéré
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, F-21000 Dijon, France
| | - Emmanuelle Meudec
- SPO, INRAE, Univ Montpellier, Institut Agro, Montpellier, France; PROBE Research Infrastructure, Polyphenol Analytical Facility, Montpellier, France
| | - Luigi Moio
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Naples Federico II, 83100 Avellino, Italy
| | - Fabrice Neiers
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, F-21000 Dijon, France
| | - Pascal Schlich
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, F-21000 Dijon, France; PROBE Research Infrastructure, ChemoSens Platform, Dijon, France
| | - Francis Canon
- Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche Comté, F-21000 Dijon, France.
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Muñoz-González C, Brule M, Martin C, Feron G, Canon F. 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. Food Chem 2021; 373:131467. [PMID: 34753663 DOI: 10.1016/j.foodchem.2021.131467] [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] [Received: 06/12/2021] [Revised: 10/20/2021] [Accepted: 10/21/2021] [Indexed: 11/04/2022]
Abstract
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 in vivo evaluation of exhaled air and perception confirmed the ex vivo findings. In conclusion, this work reveals the need to consider physiological reactions occurring during food oral processing to better understand aroma persistence and open new avenues of research.
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Affiliation(s)
- Carolina Muñoz-González
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRAE, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, F-21000 Dijon, France.
| | - Marine Brule
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRAE, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, F-21000 Dijon, France
| | - Christophe Martin
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRAE, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, F-21000 Dijon, France
| | - Gilles Feron
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRAE, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, F-21000 Dijon, France
| | - Francis Canon
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRAE, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, F-21000 Dijon, France.
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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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Schwartz M, Canon F, Feron G, Neiers F, Gamero A. Impact of Oral Microbiota on Flavor Perception: From Food Processing to In-Mouth Metabolization. Foods 2021; 10:2006. [PMID: 34574116 PMCID: PMC8467474 DOI: 10.3390/foods10092006] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/17/2021] [Accepted: 08/24/2021] [Indexed: 12/21/2022] Open
Abstract
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.
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Affiliation(s)
- Mathieu Schwartz
- CSGA, Centre des Sciences du Gout et de l’Alimentation, UMR1324 INRAE, UMR6265 CNRS, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (F.C.); (G.F.); (F.N.)
| | - Francis Canon
- CSGA, Centre des Sciences du Gout et de l’Alimentation, UMR1324 INRAE, UMR6265 CNRS, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (F.C.); (G.F.); (F.N.)
| | - Gilles Feron
- CSGA, Centre des Sciences du Gout et de l’Alimentation, UMR1324 INRAE, UMR6265 CNRS, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (F.C.); (G.F.); (F.N.)
| | - Fabrice Neiers
- CSGA, Centre des Sciences du Gout et de l’Alimentation, UMR1324 INRAE, UMR6265 CNRS, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (F.C.); (G.F.); (F.N.)
| | - Amparo Gamero
- Department Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, Burjassot, 46100 Valencia, Spain
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15
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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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Muñoz-González C, Brule M, Martin C, Feron G, Canon F. Influence of Prebiotic Fructans on Retronasal Aroma from Elderly Individuals. Molecules 2021; 26:molecules26102906. [PMID: 34068432 PMCID: PMC8153581 DOI: 10.3390/molecules26102906] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 05/04/2021] [Accepted: 05/10/2021] [Indexed: 11/16/2022] Open
Abstract
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 sweetness provided by the fructans. The results showed that the presence of oligofructose produced a significant reduction in retronasal aroma release, which could be generally explained by the physicochemical properties of aroma compounds. The presence of prebiotic fructans did not significantly affect the perceived intensity of butter and floral notes, although a dumping effect for the butter descriptor in the presence of oligofructose was observed. To conclude, these findings suggest that although fructans can exert an impact on retronasal aroma, they can be used at precise concentrations to increase the prebiotic fibre content of food products without affecting the aroma profile of foods.
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Canon F, Belloir C, Bourillot E, Brignot H, Briand L, Feron G, Lesniewska E, Nivet C, Septier C, Schwartz M, Tournier C, Vargiolu R, Wang M, Zahouani H, Neiers F. Perspectives on Astringency Sensation: An Alternative Hypothesis on the Molecular Origin of Astringency. J Agric Food Chem 2021; 69:3822-3826. [PMID: 33682421 DOI: 10.1021/acs.jafc.0c07474] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [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: 06/12/2023]
Abstract
Flavor is one of the main drivers of food consumption and acceptability. It is associated with pleasure feels during eating. Flavor is a multimodal perception corresponding to the functional integration of information from the chemical senses: olfaction, gustation, and nasal and oral somatosensory inputs. As a result, astringency, as a sensation mediated by the trigeminal nerves, influences food flavor. Despite the importance of astringency in food consumer acceptance, the exact chemosensory mechanism of its detection and the nature of the receptors activated remain unknown. Herein, after reviewing the current hypotheses on the molecular origin of astringency, we proposed a ground-breaking hypothesis on the molecular mechanisms underpinning this sensation as a perspective for future research.
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Affiliation(s)
- Francis Canon
- Centre des Sciences du Goût et de l'Alimentation, UMR 1324 INRAE, UMR 6265 CNRS, University of Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Christine Belloir
- Centre des Sciences du Goût et de l'Alimentation, UMR 1324 INRAE, UMR 6265 CNRS, University of Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Eric Bourillot
- ICB UMR 6303 CNRS, University of Bourgogne Franche-Comté, F-21078 Dijon, France
| | - Hélène Brignot
- Centre des Sciences du Goût et de l'Alimentation, UMR 1324 INRAE, UMR 6265 CNRS, University of Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Loïc Briand
- Centre des Sciences du Goût et de l'Alimentation, UMR 1324 INRAE, UMR 6265 CNRS, University of Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Gilles Feron
- Centre des Sciences du Goût et de l'Alimentation, UMR 1324 INRAE, UMR 6265 CNRS, University of Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Eric Lesniewska
- ICB UMR 6303 CNRS, University of Bourgogne Franche-Comté, F-21078 Dijon, France
| | - Clément Nivet
- Centre des Sciences du Goût et de l'Alimentation, UMR 1324 INRAE, UMR 6265 CNRS, University of Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Chantal Septier
- Centre des Sciences du Goût et de l'Alimentation, UMR 1324 INRAE, UMR 6265 CNRS, University of Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Mathieu Schwartz
- Centre des Sciences du Goût et de l'Alimentation, UMR 1324 INRAE, UMR 6265 CNRS, University of Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Carole Tournier
- Centre des Sciences du Goût et de l'Alimentation, UMR 1324 INRAE, UMR 6265 CNRS, University of Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Roberto Vargiolu
- Laboratoire de Tribologie et de Dynamique des Systèmes, UMR CNRS 5513, Université de Lyon, École Centrale de Lyon, École Nationale D'Ingénieurs de St Etienne, 69134 Ecully Cedex, France
| | - Mei Wang
- Centre des Sciences du Goût et de l'Alimentation, UMR 1324 INRAE, UMR 6265 CNRS, University of Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Hassan Zahouani
- Laboratoire de Tribologie et de Dynamique des Systèmes, UMR CNRS 5513, Université de Lyon, École Centrale de Lyon, École Nationale D'Ingénieurs de St Etienne, 69134 Ecully Cedex, France
| | - Fabrice Neiers
- Centre des Sciences du Goût et de l'Alimentation, UMR 1324 INRAE, UMR 6265 CNRS, University of Bourgogne Franche-Comté, F-21000 Dijon, France
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Schwartz M, Neiers F, Feron G, Canon F. The Relationship Between Salivary Redox, Diet, and Food Flavor Perception. Front Nutr 2021; 7:612735. [PMID: 33585536 PMCID: PMC7876224 DOI: 10.3389/fnut.2020.612735] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Accepted: 12/31/2020] [Indexed: 12/13/2022] Open
Abstract
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.
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Affiliation(s)
| | | | | | - Francis Canon
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Dijon, France
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Muñoz-González C, Feron G, Canon F. Physiological and oral parameters contribute prediction of retronasal aroma release in an elderly cohort. Food Chem 2020; 342:128355. [PMID: 33077286 DOI: 10.1016/j.foodchem.2020.128355] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [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: 07/02/2020] [Revised: 10/02/2020] [Accepted: 10/07/2020] [Indexed: 10/23/2022]
Abstract
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 (>40%) and retronasal aroma release (>56%) parameters. Multivariate analyses revealed a relationship between physiological parameters (mostly salivary antioxidant capacity) and retronasal aroma release that explained up to 46% of the variability observed. This study provides new insights to understand retronasal aroma release in the elderly that could contribute to the development of personalised nutrition strategies.
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Affiliation(s)
- Carolina Muñoz-González
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, F-21000 Dijon, France.
| | - Gilles Feron
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, F-21000 Dijon, France
| | - Francis Canon
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, F-21000 Dijon, France
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Schwartz M, Neiers F, Feron G, Canon F. Activités oxydo-réductrices dans la salive : modulation par l’alimentation et importance pour la perception sensorielle des aliments. Cahiers de Nutrition et de Diététique 2020. [DOI: 10.1016/j.cnd.2020.06.004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Cabiddu G, Maes P, Hyvrier F, Olianas A, Manconi B, Brignot H, Canon F, Cabras T, Morzel M. Proteomic characterization of the mucosal pellicle formed in vitro on a cellular model of oral epithelium. J Proteomics 2020; 222:103797. [PMID: 32360370 DOI: 10.1016/j.jprot.2020.103797] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 03/19/2020] [Accepted: 04/25/2020] [Indexed: 11/19/2022]
Abstract
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 pellicles were analyzed by LC MS/MS (data are available via ProteomeXchange with identifier PXD017268). Comparison of pellicle and saliva compositions evidenced the adsorption of proteins not previously reported as pellicle constituents such as proteins of the PLUNC family. Pellicles formed on TR146 and TR146/MUC1 were also analyzed and compared by protein label-free quantification. The two types of samples appeared as distinct clusters in multivariate analyses, but the discriminant proteins (Welch test p < .05, FDR < 0.1) were cellular rather than salivary proteins. SIGNIFICANCE: The oral mucosal pellicle is made of salivary proteins tightly bound to oral epithelial cells. It is essential to oral health, with biological functions depending largely on its protein constituents. Characterizing its proteome is difficult due to the intimate association of this protein layer to cell membranes. In this work, we report a trypsin "shaving" protocol which enabled to sample the pellicle formed on an in vitro cellular model of oral epithelium. Analyzing such samples by high-resolution mass spectrometry provided novel information on the mucosal pellicle composition. This work is therefore a good starting point for further characterization of this biological structure.
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Affiliation(s)
- Gianluigi Cabiddu
- Department of Life and Environmental Sciences, University of Cagliari, Italy.
| | - Pauline Maes
- CLIPP (Clinical Innovation Proteomic Platform), Pôle de Recherche Université de Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Franck Hyvrier
- CLIPP (Clinical Innovation Proteomic Platform), Pôle de Recherche Université de Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Alessandra Olianas
- Department of Life and Environmental Sciences, University of Cagliari, Italy
| | - Barbara Manconi
- Department of Life and Environmental Sciences, University of Cagliari, Italy
| | - Hélène Brignot
- Centre des Sciences du Goût et de l'Alimentation, (CSGA) AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Francis Canon
- Centre des Sciences du Goût et de l'Alimentation, (CSGA) AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Tiziana Cabras
- Department of Life and Environmental Sciences, University of Cagliari, Italy
| | - Martine Morzel
- Centre des Sciences du Goût et de l'Alimentation, (CSGA) AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, F-21000 Dijon, France; Sciences et Technologie du Lait et de l'Oeuf (STLO), Agrocampus Ouest, INRAE, F-35042 Rennes, France
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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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Milosavljević AR, Jänkälä K, Ranković ML, Canon F, Bozek J, Nicolas C, Giuliani A. Oxygen K-shell spectroscopy of isolated progressively solvated peptide. Phys Chem Chem Phys 2020; 22:12909-12917. [DOI: 10.1039/d0cp00994f] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
X-ray spectroscopy of an isolated controllably hydrated peptide: core excitation of the first solvation shell enhances peptide backbone fragmentation.
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Affiliation(s)
| | - Kari Jänkälä
- Nano and Molecular Systems Research Unit
- University of Oulu
- 90014 Oulu
- Finland
| | | | - Francis Canon
- Centre des Sciences du Goût et de l’Alimentation
- CNRS
- INRAE
- Université de Bourgogne Franche-Comté
- France
| | - John Bozek
- SOLEIL, l’Orme des Merisiers
- 91192 Gif sur Yvette Cedex
- France
| | | | - Alexandre Giuliani
- SOLEIL, l’Orme des Merisiers
- 91192 Gif sur Yvette Cedex
- France
- INRAE
- UAR1008
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Aybeke EN, Ployon S, Brulé M, De Fonseca B, Bourillot E, Morzel M, Lesniewska E, Canon F. Nanoscale Mapping of the Physical Surface Properties of Human Buccal Cells and Changes Induced by Saliva. Langmuir 2019; 35:12647-12655. [PMID: 31448614 DOI: 10.1021/acs.langmuir.9b01979] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
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 changes in buccal cells' morphology, hydrophobicity, and electric properties to elucidate the physicochemical mechanisms involved in the enhancement of the anchoring of salivary proteins. We show that MUC1 expression did not modify drastically the morphology of the epithelial cells' surface. MUC1 expression, however, resulted in the presence of more hydrophobic and more charged areas at the cell surface. The presence of salivary proteins decreased the highest attractive and repulsive forces recorded between the cell surface and a functionalized hydrophobic atomic force microscopy (AFM) tip, suggesting that the most hydrophobic and charged areas participate in the binding of salivary proteins. The cells' dielectric properties were altered by both MUC1 expression and the presence of a mucosal pellicle. We finally show that in the absence of MUC1, the pellicle appeared as a distinct layer poorly interacting with the cells' surface. This integrative AFM/scanning microwave microscopy approach may usefully describe the surface properties of various cell types, with relevance to the bioadhesion or biomimetics fields.
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Affiliation(s)
- Ece Neslihan Aybeke
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté , Dijon F-21000 , France
| | - Sarah Ployon
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté , Dijon F-21000 , France
| | - Marine Brulé
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté , Dijon F-21000 , France
| | - Brice De Fonseca
- ICB UMR CNRS 6303, Université de Bourgogne Franche-Comté , Dijon F-21078 , France
| | - Eric Bourillot
- ICB UMR CNRS 6303, Université de Bourgogne Franche-Comté , Dijon F-21078 , France
| | - Martine Morzel
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté , Dijon F-21000 , France
| | - Eric Lesniewska
- ICB UMR CNRS 6303, Université de Bourgogne Franche-Comté , Dijon F-21078 , France
| | - Francis Canon
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté , Dijon F-21000 , France
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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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Tournier C, Demonteil L, Canon F, Marduel A, Feron G, Nicklaus S. A new masticatory performance assessment method for infants: A feasibility study. J Texture Stud 2019; 50:237-247. [PMID: 30667063 DOI: 10.1111/jtxs.12388] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [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: 09/20/2018] [Revised: 01/15/2019] [Accepted: 01/17/2019] [Indexed: 01/11/2023]
Abstract
This study evaluated the feasibility of assessing masticatory performance in infants and toddlers. Four groups of healthy children (n = 97, 42 girls and 55 boys) participated in the study: two study groups (SG) followed at 6, 8, and 10 months old (MO) or at 12, 15, and 18 MO, and two control groups (CG) of respectively 10 and 18 MO children. Masticatory performance was determined from children's ability to comminute a model gel during videotaped lab measurements. The gel was inserted in a mesh feeder and offered to the child for a 60s oral processing duration, then gel particles were collected from the feeder and photographed. Resulting gel breakdown was assessed from the characterization of the area and number of formed particles. Children strategy to orally process the gel (sucking vs. biting/chewing) was evaluated from video recordings. Children's compliance (acceptance of the feeder in the mouth for the expected duration) was average (51%) overall. It decreased from 1 year of age and was higher in SG than in CG. The number and area of gel particles formed under oral processing increased significantly with age, demonstrating an increase in children masticatory performance as they grew up. Median particles area was positively associated with sucking behavior and negatively associated with biting/chewing. The association with teeth emergence was not significant. In conclusion, the proposed method is relevant for quantifying the development of early masticatory performance in children who accept to hold the feeder in their mouth. PRACTICAL APPLICATIONS: In this article, a method to easily quantify masticatory performance in young children aged 6-18 MO was evaluated. The method is based on a feeder and could be used for collecting boluses, as an alternative to the chew-and-spit method when it is unfeasible. Children's compliance to the method and the impact of previous study participation on compliance to the protocol are detailed, giving thus a rationale for an optimal application of this method in future experiments. Finally, the determination of masticatory performance as a function of age thanks to this method could contribute to the understanding of food oral processing and food texture acceptance in childhood in future studies.
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Affiliation(s)
- Carole Tournier
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
| | - Lauriane Demonteil
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France.,R&I, Blédina, Limonest, France
| | - Francis Canon
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
| | | | - Gilles Feron
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
| | - Sophie Nicklaus
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, Dijon, France
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Muñoz-González C, Brulé M, Feron G, Canon F. 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. J Texture Stud 2018; 50:36-44. [PMID: 30520036 DOI: 10.1111/jtxs.12382] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [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: 06/04/2018] [Revised: 10/11/2018] [Accepted: 11/22/2018] [Indexed: 12/25/2022]
Abstract
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 highly dependent on the chemical family of the compounds (octanal>ethyl hexanoate>2-nonanone). Moreover, salivas from the hyposalivator (HPS) group exerted a significant lower release and/or higher metabolization than those of the control group for the three assayed compounds. Regarding the biochemical characterization of the saliva samples, no significant differences were found in the total protein content between the two groups. This does not preclude the involvement of specific proteins on the observed results that need to be clarified in further experiments. Saliva from the HPS group presented a significantly higher total antioxidant capacity than that of the control group, which suggests that this parameter could be related to the metabolization of aroma compounds by saliva. Such effects might alter aroma perception in individuals suffering from hyposalivation. PRACTICAL APPLICATIONS: The world population is getting older so fast that most countries are not prepared to handle this demographic challenge, characterized by an increasing prevalence of noncommunicable chronic diseases (e.g., diabetes, gastrointestinal disorders) associated to inadequate eating patterns. Thus, supporting a balanced diet is one of the most cost-effective strategies to maintain a good quality of life. A suitable diet needs to take into account both, specific sensory and nutritional individual needs. However, aging is often accompanied by deterioration in oral health (e.g., low salivary secretions), which could alter the capacities to taste and smell. Results from this work contribute to a better understanding of the role of human saliva in aroma release and metabolization, a first step to comprehend retronasal aroma release and perception. This knowledge will help to propose innovative solutions for the reformulation of food products better adapted to the elderly's needs, thus allowing delayed onset of dependency.
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Affiliation(s)
- Carolina Muñoz-González
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, Dijon, France
| | - Marine Brulé
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, Dijon, France
| | - Gilles Feron
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, Dijon, France
| | - Francis Canon
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, Dijon, France
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Muñoz-González C, Feron G, Brulé M, Canon F. 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]. Food Chem 2018; 265:85. [PMID: 29884398 DOI: 10.1016/j.foodchem.2018.05.076] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Affiliation(s)
- Carolina Muñoz-González
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, F-21000 Dijon, France.
| | - Gilles Feron
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, F-21000 Dijon, France
| | - Marine Brulé
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, F-21000 Dijon, France
| | - Francis Canon
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, F-21000 Dijon, France
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Farhat F, Grosset JF, Canon F. Water deprivation decreases strength in fast twitch muscle in contrast to slow twitch muscle in rat. Acta Physiol (Oxf) 2018; 224:e13072. [PMID: 29633518 DOI: 10.1111/apha.13072] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [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: 12/04/2017] [Revised: 03/29/2018] [Accepted: 04/01/2018] [Indexed: 12/31/2022]
Abstract
AIM The effects of dehydration on muscle performance in human are still contradictory, notably regarding muscle force. The effect of water deprivation (WD) on mechanical properties of skeletal muscle, and more precisely its impact on slow and fast muscles, remains largely unknown. The aim of this study was to determine for the first time whether WD leads to changes in contractile properties of skeletal muscle and whether these changes were muscle-type-specific. METHODS Sixteen-week-old male rats were assigned to either a control group (C) with water or a 96-hour WD group. At the end of the period, twitch and tetanus properties, as well as biochemical and structural analysis, were performed on soleus (SOL) and extensor digitorum longus (EDL) muscles. RESULTS Absolute twitch (Pt) and tetanic (P0 ) tension were, respectively, 17% and 14% lower in EDL of WD rats as compared with C rats, whereas unexpected increases of 43% and 25% were observed in SOL. Tensions normalized with respect to muscle mass were not affected by WD in EDL, whereas they were increased by more than 40% in SOL. A 96-hour WD period leads to a decrease in fibre cross-sectional area and absolute myofibrillar content only in EDL. CONCLUSION It is hypothesized that differences in the results between slow and fast muscles may come from (i) a muscle-type-specific effect of WD on protein balance, EDL showing a greater myofibrillar protein breakdown and (ii) a greater sensitivity to osmolality changes induced by WD in EDL than in SOL.
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Affiliation(s)
- F. Farhat
- CNRS, UMR 7338 Biomechanics and Bioengineering; Université de Technologie de Compiègne; Sorbonne University; Compiègne France
| | - J. F. Grosset
- CNRS, UMR 7338 Biomechanics and Bioengineering; Université de Technologie de Compiègne; Sorbonne University; Compiègne France
- Sorbonne Paris Cité; UFR Santé Médecine et Biologie Humaine; Université Paris 13; Bobigny France
| | - F. Canon
- CNRS, UMR 7338 Biomechanics and Bioengineering; Université de Technologie de Compiègne; Sorbonne University; Compiègne France
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Abstract
This paper reports the main trends and perspectives related to the current understanding of the relationships between saliva and flavor perception. Saliva is a key factor in flavor perception and controls the transport of flavor molecules to their receptors, their adsorption onto the mouth surfaces (i.e., oral mucosa), their metabolism by enzymatic modification, and the friction force in the oral cavity. The proteins in free saliva or in the mucosal pellicle contribute to flavor perception by interacting with or metabolizing flavor compounds. Most of these reactions were observed when using fresh whole saliva; however, they were absent or less frequently observed when using artificial saliva or depleted/frozen whole saliva. There is a need to better understand the role of protein aggregates in flavor perception. Within humans, there is great interindividual variation in salivary composition, which has been related to differences in flavor perception. However, the relative role of salivary proteins and the microbiota should be deeply investigated together with the impact of their composition on individual perception during life. Finally, future results must also consider cross-modal interactions at the brain level.
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Affiliation(s)
- Francis Canon
- UMR Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA) , Université Bourgogne Franche-Comté , 21000 Dijon , France
| | - Fabrice Neiers
- UMR Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA) , Université Bourgogne Franche-Comté , 21000 Dijon , France
| | - Elisabeth Guichard
- UMR Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA) , Université Bourgogne Franche-Comté , 21000 Dijon , France
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Deuscher Z, Bonny JM, Boué F, Cheynier V, Clerjon S, Devaux MF, Meneghel J, Guillon F, Jamme F, Le Feunteun S, Passot S, Réfrégiers M, Rogniaux H, Ropartz D, Thévenot J, Vallverdu-Queralt A, Canon F. Selected case studies presenting advanced methodologies to study food and chemical industry materials: From the structural characterization of raw materials to the multisensory integration of food. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.10.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Muñoz-González C, Vandenberghe-Descamps M, Feron G, Canon F, Labouré H, Sulmont-Rossé C. Association between Salivary Hypofunction and Food Consumption in the Elderlies. A Systematic Literature Review. J Nutr Health Aging 2018; 22:407-419. [PMID: 29484355 DOI: 10.1007/s12603-017-0960-x] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [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] [Indexed: 11/25/2022]
Abstract
OBJECTIVES This systematic literature review aims to summarize the existing scientific evidence about the association between a reduced salivary function and food consumption in elderly people. METHODS A validated search strategy in two databases (PubMed and ISI Web of Knowledge) was carried out and retrieved papers together with their reference lists were screened by two independent reviewers. The quality of the included studies was critically appraised via the Quality Assessment Criteria for Evaluating Primary Research Papers. RESULTS From the originally identified studies (n=391), only 15 articles (all cross-sectional studies) met the pre-fixed inclusion/exclusion criteria. The methodological quality of the included studies was in general good, although only 3 from 15 obtained the maximum score. The control of confounding factors was the quality variable more poorly rated in the selected studies. Salivary hypofunction was associated with a decrease of the objective chewing and swallowing abilities and taste perception. Moreover, most of the selected studies showed a relationship between salivary hypofunction and food consumption (in terms of appetite loss, unbalanced dietary intake and malnutrition), although no causality could be established. CONCLUSIONS This study highlights the fact that salivary hypofunction definition and measurements are different across the studies. Therefore, future research efforts should focus on establishing a gold standard to define and identify salivary hypofunction throughout life and on performing longitudinal studies controlling for confounding factors to establish causality.
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Affiliation(s)
- C Muñoz-González
- Claire Sulmont-Rossé, INRA, CSGA, 17 rue Sully, F-21000 Dijon, France, Telephone: +33 380 69 32 71, E-mail address:
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Muñoz-González C, Feron G, Brulé M, Canon F. Understanding the release and metabolism of aroma compounds using micro-volume saliva samples by ex vivo approaches. Food Chem 2017; 240:275-285. [PMID: 28946273 DOI: 10.1016/j.foodchem.2017.07.060] [Citation(s) in RCA: 35] [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: 03/12/2017] [Revised: 06/23/2017] [Accepted: 07/11/2017] [Indexed: 01/25/2023]
Abstract
This study investigated the behaviour of key aroma compounds in the presence of human saliva (200μL) 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 that metabolism of the compounds by salivary enzymes was involved. This observation indicates that some aroma compounds could be metabolized in the oral cavity in an individual manner, which could have implications for aroma perception (e.g., formation of new metabolites with different odor thresholds and qualities) and/or organisms' health status (e.g., compound detoxification).
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Affiliation(s)
- Carolina Muñoz-González
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, F-21000 Dijon, France.
| | - Gilles Feron
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, F-21000 Dijon, France
| | - Marine Brulé
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, F-21000 Dijon, France
| | - Francis Canon
- Centre des Sciences du Goût et de l'Alimentation, UMR1324 INRA, UMR6265 CNRS Université de Bourgogne, Agrosup Dijon, F-21000 Dijon, France
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Ployon S, Morzel M, Canon F. The role of saliva in aroma release and perception. Food Chem 2017; 226:212-220. [DOI: 10.1016/j.foodchem.2017.01.055] [Citation(s) in RCA: 62] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2016] [Revised: 12/14/2016] [Accepted: 01/12/2017] [Indexed: 12/18/2022]
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Kammoun M, Meme S, Meme W, Subramaniam M, Hawse JR, Canon F, Bensamoun SF. Impact of TIEG1 on the structural properties of fast- and slow-twitch skeletal muscle. Muscle Nerve 2016; 55:410-416. [PMID: 27421714 DOI: 10.1002/mus.25252] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/08/2016] [Indexed: 01/18/2023]
Abstract
INTRODUCTION Transforming growth factor-beta (TGF-β)-inducible early gene-1 (TIEG1) is a transcription factor that is highly expressed in skeletal muscle. The purpose of this study was to characterize the structural properties of both fast-twitch (EDL) and slow-twitch (soleus) muscles in the hindlimb of TIEG1-deficient (TIEG1-/- ) mice. METHODS Ten slow and 10 fast muscles were analyzed from TIEG1-/- and wild-type (WT) mice using MRI texture (MRI-TA) and histological analyses. RESULTS MRI-TA could discriminate between WT slow and fast muscles. Deletion of the TIEG1 gene led to changes in the texture profile within both muscle types. Specifically, muscle isolated from TIEG1-/- mice displayed hypertrophy, hyperplasia, and a modification of fiber area distribution. CONCLUSIONS We demonstrated that TIEG1 plays an important role in the structural properties of skeletal muscle. This study further implicates important roles for TIEG1 in the development of skeletal muscle and suggests that defects in TIEG1 expression and/or function may be associated with muscle disease. Muscle Nerve 55: 410-416, 2017.
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Affiliation(s)
- Malek Kammoun
- Université de Technologie de Compiègne, Centre de Recherches de Royallieu, Laboratoire de Biomécanique et de BioIngénierie, UMR CNRS 7338, BP 20529, 60205, Compiègne Cedex, France
| | - Sandra Meme
- Centre de Biophysique Moléculaire, CNRS UPR4301, Orléans, France
| | - William Meme
- Centre de Biophysique Moléculaire, CNRS UPR4301, Orléans, France
| | - Malayannan Subramaniam
- Department of Biochemistry and Molecular Biology, Mayo Clinic, Rochester, Minnesota, USA
| | - John R Hawse
- Department of Biochemistry and Molecular Biology, Mayo Clinic, Rochester, Minnesota, USA
| | - Francis Canon
- Université de Technologie de Compiègne, Centre de Recherches de Royallieu, Laboratoire de Biomécanique et de BioIngénierie, UMR CNRS 7338, BP 20529, 60205, Compiègne Cedex, France
| | - Sabine F Bensamoun
- Université de Technologie de Compiègne, Centre de Recherches de Royallieu, Laboratoire de Biomécanique et de BioIngénierie, UMR CNRS 7338, BP 20529, 60205, Compiègne Cedex, France
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Kammoun M, Pouletaut P, Canon F, Subramaniam M, Hawse JR, Vayssade M, Bensamoun SF. Impact of TIEG1 Deletion on the Passive Mechanical Properties of Fast and Slow Twitch Skeletal Muscles in Female Mice. PLoS One 2016; 11:e0164566. [PMID: 27736981 PMCID: PMC5063386 DOI: 10.1371/journal.pone.0164566] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [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: 06/09/2016] [Accepted: 09/27/2016] [Indexed: 11/24/2022] Open
Abstract
As transforming growth factor (TGF)-β inducible early gene-1 is highly expressed in skeletal muscle, the effect of TIEG1 gene deletion on the passive mechanical properties of slow and fast twitch muscle fibers was analyzed. Twenty five muscle fibers were harvested from soleus (Sol) and extensor digitorum longus (EDL) muscles from TIEG1-/- (N = 5) and control (N = 5) mice. Mechanical tests were performed on fibers and the dynamic and static stresses were measured. A viscoelastic Hill model of 3rd order was used to fit the experimental relaxation test data. In parallel, immunohistochemical analyses were performed on three serial transverse sections to detect the myosin isoforms within the slow and fast muscles. The percentage and the mean cross sectional area of each fiber type were calculated. These tests revealed a significant increase in the mechanical stress properties for the TIEG1-/- Sol fibers while a significant decrease appeared for the TIEG1-/- EDL fibers. Hill model tracked the shape of the experimental relaxation curve for both genotypes and both fiber types. Immunohistochemical results showed hypertrophy of all fiber types for TIEG1-/- muscles with an increase in the percentage of glycolytic fibers (IIX, and IIB) and a decrease of oxidative fibers (I, and IIA). This study has provided new insights into the role of TIEG1, known as KLF10, in the functional (SoltypeI: more resistant, EDLtypeIIB: less resistant) and morphological (glycolytic hypertrophy) properties of fast and slow twitch skeletal muscles. Further investigation at the cellular level will better reveal the role of the TIEG1 gene in skeletal muscle tissue.
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Affiliation(s)
- Malek Kammoun
- Biomechanics and Bioengineering Laboratory, UMR CNRS 7338, Sorbonne University, Université de Technologie de Compiègne, Compiègne, France
| | - Philippe Pouletaut
- Biomechanics and Bioengineering Laboratory, UMR CNRS 7338, Sorbonne University, Université de Technologie de Compiègne, Compiègne, France
| | - Francis Canon
- Biomechanics and Bioengineering Laboratory, UMR CNRS 7338, Sorbonne University, Université de Technologie de Compiègne, Compiègne, France
| | - Malayannan Subramaniam
- Department of Biochemistry and Molecular Biology, Mayo Clinic, 200 First Street SW, Rochester, Minnesota, 55905, United States of America
| | - John R. Hawse
- Department of Biochemistry and Molecular Biology, Mayo Clinic, 200 First Street SW, Rochester, Minnesota, 55905, United States of America
| | - Muriel Vayssade
- Biomechanics and Bioengineering Laboratory, UMR CNRS 7338, Sorbonne University, Université de Technologie de Compiègne, Compiègne, France
| | - Sabine F. Bensamoun
- Biomechanics and Bioengineering Laboratory, UMR CNRS 7338, Sorbonne University, Université de Technologie de Compiègne, Compiègne, France
- * E-mail:
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Ployon S, Belloir C, Bonnotte A, Lherminier J, Canon F, Morzel M. The membrane-associated MUC1 improves adhesion of salivary MUC5B on buccal cells. Application to development of an in vitro cellular model of oral epithelium. Arch Oral Biol 2016; 61:149-55. [DOI: 10.1016/j.archoralbio.2015.11.002] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2015] [Revised: 11/02/2015] [Accepted: 11/03/2015] [Indexed: 12/19/2022]
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Ranković ML, Canon F, Nahon L, Giuliani A, Milosavljević AR. VUV action spectroscopy of protonated leucine-enkephalin peptide in the 6-14 eV range. J Chem Phys 2015; 143:244311. [DOI: 10.1063/1.4939080] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Affiliation(s)
- M. Lj. Ranković
- Institute of Physics Belgrade, University of Belgrade, Pregrevica 118, 11080 Belgrade, Serbia
| | - F. Canon
- INRA, UMR1324 Centre des Sciences du Goût et de l’Alimentation, F-21000 Dijon, France
| | - L. Nahon
- SOLEIL, l’Orme des Merisiers, St Aubin, BP48, 91192 Gif sur Yvette Cedex, France
| | - A. Giuliani
- SOLEIL, l’Orme des Merisiers, St Aubin, BP48, 91192 Gif sur Yvette Cedex, France
- INRA, UAR1008, CEPIA, Rue de la Géraudière, BP 71627, 44316 Nantes, France
| | - A. R. Milosavljević
- Institute of Physics Belgrade, University of Belgrade, Pregrevica 118, 11080 Belgrade, Serbia
- Radiation Laboratory, University of Notre Dame, Notre Dame, Indiana 46556, USA
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Ranković ML, Canon F, Nahon L, Giuliani A, Milosavljević AR. Photoinduced fragmentation of gas-phase protonated leucine- enkephalin peptide in the VUV range. ACTA ACUST UNITED AC 2015. [DOI: 10.1088/1742-6596/635/1/012034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Canon F, Ployon S, Mazauric JP, Sarni-Manchado P, Réfrégiers M, Giuliani A, Cheynier V. Binding site of different tannins on a human salivary proline-rich protein evidenced by dissociative photoionization tandem mass spectrometry. Tetrahedron 2015. [DOI: 10.1016/j.tet.2014.11.013] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Tournier C, Rodrigues J, Canon F, Salles C, Feron G. A Method to Evaluate Chewing Efficiency in Infants Through Food Bolus Characterization: A Preliminary Study. J Texture Stud 2015. [DOI: 10.1111/jtxs.12116] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- C. Tournier
- UMR6265 Centre des Sciences du Goût et de l'Alimentation; CNRS; Dijon F-21000 France
- UMR1324 Centre des Sciences du Goût et de l'Alimentation; INRA; Dijon F-21000 France
- UMR Centre des Sciences du Goût et de l'Alimentation; Université de Bourgogne; Dijon F-21000 France
| | - J. Rodrigues
- UMR6265 Centre des Sciences du Goût et de l'Alimentation; CNRS; Dijon F-21000 France
- UMR1324 Centre des Sciences du Goût et de l'Alimentation; INRA; Dijon F-21000 France
- UMR Centre des Sciences du Goût et de l'Alimentation; Université de Bourgogne; Dijon F-21000 France
| | - F. Canon
- UMR6265 Centre des Sciences du Goût et de l'Alimentation; CNRS; Dijon F-21000 France
- UMR1324 Centre des Sciences du Goût et de l'Alimentation; INRA; Dijon F-21000 France
- UMR Centre des Sciences du Goût et de l'Alimentation; Université de Bourgogne; Dijon F-21000 France
| | - C. Salles
- UMR6265 Centre des Sciences du Goût et de l'Alimentation; CNRS; Dijon F-21000 France
- UMR1324 Centre des Sciences du Goût et de l'Alimentation; INRA; Dijon F-21000 France
- UMR Centre des Sciences du Goût et de l'Alimentation; Université de Bourgogne; Dijon F-21000 France
| | - G. Feron
- UMR6265 Centre des Sciences du Goût et de l'Alimentation; CNRS; Dijon F-21000 France
- UMR1324 Centre des Sciences du Goût et de l'Alimentation; INRA; Dijon F-21000 France
- UMR Centre des Sciences du Goût et de l'Alimentation; Université de Bourgogne; Dijon F-21000 France
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Abstract
Action spectroscopy of substance P, a model undecapeptide, has been probed from 5.2 eV to 20 eV.
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Affiliation(s)
- Francis Canon
- Synchrotron Soleil
- l'Orme des Merisiers
- 91192 Gif sur Yvette Cedex
- France
- UMR1324 Centre des Sciences du Goût et de l'Alimentation
| | | | - Laurent Nahon
- Synchrotron Soleil
- l'Orme des Merisiers
- 91192 Gif sur Yvette Cedex
- France
| | - Alexandre Giuliani
- Synchrotron Soleil
- l'Orme des Merisiers
- 91192 Gif sur Yvette Cedex
- France
- Uar1008
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Giuliani A, Milosavljević AR, Canon F, Nahon L. Contribution of synchrotron radiation to photoactivation studies of biomolecular ions in the gas phase. Mass Spectrom Rev 2014; 33:424-441. [PMID: 24375654 DOI: 10.1002/mas.21398] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [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: 06/03/2023]
Abstract
Photon activation of ions in the visible and ultraviolet range attracts a growing interest, partly for its promising applications in tandem mass spectrometry. However, this task is not trivial, as it requires notably high brilliance photon sources. Hence, most of the work in that field has been performed using lasers. Synchrotron radiation is a source continuously tunable over a wide photon energy range and which possesses the necessary characteristics for ion activation. This review focuses on the array of applications of synchrotron radiation in photon activation of ions ranging from near UV to soft X-rays.
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Affiliation(s)
- Alexandre Giuliani
- Synchrotron SOLEIL, L'Orme des Merisiers, Saint Aubin, 91192, Gif-sur-Yvette, France; UAR1008 CEPIA, INRA, 44316, Nantes, France
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Pagès-Hélary S, Andriot I, Guichard E, Canon F. Retention effect of human saliva on aroma release and respective contribution of salivary mucin and α-amylase. Food Res Int 2014; 64:424-431. [DOI: 10.1016/j.foodres.2014.07.013] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2014] [Revised: 06/27/2014] [Accepted: 07/20/2014] [Indexed: 12/11/2022]
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Milosavljević AR, Cerovski VZ, Canon F, Ranković ML, Škoro N, Nahon L, Giuliani A. Energy-Dependent UV Photodissociation of Gas-Phase Adenosine Monophosphate Nucleotide Ions: The Role of a Single Solvent Molecule. J Phys Chem Lett 2014; 5:1994-1999. [PMID: 26273885 DOI: 10.1021/jz500696b] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [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: 06/04/2023]
Abstract
The photodissociation of gaseous protonated adenosine 5'-monophosphate (AMP) and the same system hydrated with one water molecule has been investigated in the 4 to 13 eV photon energy range by coupling a linear quadrupole ion trap with a synchrotron radiation beamline. The dissociation of the bare AMP cation upon absorption of a single ultraviolet (UV) photon below the ionization energy (IE) almost exclusively produces the protonated adenine base, with a measured photodissociation yield showing spectroscopic features with dominant absorption bands located at 4.75 and 6.5 eV, found in agreement with TD-DFT calculations. Nevertheless, the addition of a single water molecule to the system modifies the dissociation energy dependence and strongly suppresses the cleavage of the glycosidic CN bond below the IE. Both the experimental and theoretical results suggest that a single solvent molecule can intrinsically influence the structure and physicochemical properties of the AMP cation, including its UV induced dissociation pattern, beyond the simple water evaporation.
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Affiliation(s)
| | - Viktor Z Cerovski
- †Institute of Physics Belgrade, University of Belgrade, Pregrevica 118, 11080 Belgrade, Serbia
| | - Francis Canon
- ‡INRA, UMR1324 Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France
| | - Miloš Lj Ranković
- †Institute of Physics Belgrade, University of Belgrade, Pregrevica 118, 11080 Belgrade, Serbia
| | - Nikola Škoro
- †Institute of Physics Belgrade, University of Belgrade, Pregrevica 118, 11080 Belgrade, Serbia
| | - Laurent Nahon
- §Synchrotron SOLEIL, L'Orme des Merisiers, Saint Aubin, 91192 Gif-sur-Yvette, France
| | - Alexandre Giuliani
- §Synchrotron SOLEIL, L'Orme des Merisiers, Saint Aubin, 91192 Gif-sur-Yvette, France
- ∥UAR 1008 CEPIA, INRA, 44316 Nantes, France
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Grosset JF, Canon F, Pérot C, Lambertz D. Changes in contractile and elastic properties of the triceps surae muscle induced by neuromuscular electrical stimulation training. Eur J Appl Physiol 2014; 114:1403-11. [PMID: 24647638 DOI: 10.1007/s00421-014-2871-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2013] [Accepted: 03/05/2014] [Indexed: 12/20/2022]
Abstract
PURPOSE Neuromuscular electrical stimulation (NMES) training is known to induce improvement in force production capacities and fibre-type transition. The aim of this study was to determine whether NMES training also leads to changes in the mechanical properties of the human triceps surae (TS) muscle. METHODS Fifteen young male subjects performed a training protocol (4 weeks, 18 sessions, 4-5 sessions per week) based on a high-frequency isometric NMES programme of TS muscle. Quick-release test was used to evaluate Musculo-Tendinous (MT) stiffness index (SIMT) as the slope of the linear MT stiffness-torque relationships under submaximal contraction. Sinusoidal perturbations allowed the assessment of musculo-articular stiffness index (SIMA) as well as the calculation of the maximal angular velocity ([Formula: see text]) of TS muscle using an adaptation of Hill's equation. RESULTS After NMES training, Maximal Voluntary Contraction under isometric conditions and [Formula: see text] increased significantly by 17.5 and 20.6 %, respectively, while SIMT and SIMA decreased significantly (-12.7 and -9.3 %, respectively). CONCLUSIONS These changes in contractile and elastic properties may lead to functional changes of particular interest in sport-related activities as well as in the elderly.
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Affiliation(s)
- Jean-Francois Grosset
- CNRS UMR 7338, Biomécanique et Bioingénierie, Université de Technologie de Compiègne, 60205, Compiègne cedex, France,
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Lambertz D, Pérot C, Canon F, Dantas MLM, Manhães-de-Castro R, Ferraz KM. Influence of muscle activity on musculotendinous stiffness quantification in stunted, prepubertal children. J Electromyogr Kinesiol 2013; 23:1052-6. [PMID: 23932796 DOI: 10.1016/j.jelekin.2013.07.005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [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: 01/30/2013] [Revised: 06/10/2013] [Accepted: 07/09/2013] [Indexed: 10/26/2022] Open
Abstract
The quick-release technique to estimate musculotendinous (MT) stiffness has been extensively used over the last years, in both animals and humans, to gain insights in the adaptive process of the series elastic component (SEC). Recently, MT stiffness quantification, i.e., SEC behavior, has been revisited for subjects not able to fully activate their muscles (effects of long-term spaceflight or non-mature muscles). Such a phenomenon can also be encountered in stunted children. So, the aim of the present study was to analyze the effect of stunting on MT stiffness taking into account possible defect in muscle activation. For this study, 20 eutrophic children (EU) with an average age of 9years±4months were compared to 11age matched stunted children (S) evaluated by the height-to-age index. The MT stiffness index was obtained with regard to stiffness-torque and stiffness-soleus EMG relationships. The children of the S group presented a significantly lower Maximal Voluntary Contraction (MVC) in plantar flexion in comparison with children of the EU group (-37.8%). The significantly lower MT stiffness index for S children (-42.6%) was evidenced only when quantified with regard to the stiffness-soleus EMG relationship (66.5±42.8 vs. 38.2±19.9 Nmrad(-1)%(-1)). Possible delay in fiber type differentiation or tendinous structure maturation can account for the lower MT stiffness index in S children. In conclusion, stunting during early childhood delays the differentiation and maturation processes of musculotendinous structures as shown by the lower MT stiffness quantified with regards to muscle activity, also altered for stunted prepubertal children.
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Affiliation(s)
- Daniel Lambertz
- Departamento de Nutrição, Universidade Federal de Pernambuco, Brazil; Professor Visitante Estrangeiro (PVE)-CAPES, Brazil.
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Canon F, Milosavljević AR, van der Rest G, Réfrégiers M, Nahon L, Sarni-Manchado P, Cheynier V, Giuliani A. Inside Cover: Photodissociation and Dissociative Photoionization Mass Spectrometry of Proteins and Noncovalent Protein-Ligand Complexes (Angew. Chem. Int. Ed. 32/2013). Angew Chem Int Ed Engl 2013. [DOI: 10.1002/anie.201305979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Canon F, Milosavljević AR, van der Rest G, Réfrégiers M, Nahon L, Sarni-Manchado P, Cheynier V, Giuliani A. Innentitelbild: Photodissociation and Dissociative Photoionization Mass Spectrometry of Proteins and Noncovalent Protein-Ligand Complexes (Angew. Chem. 32/2013). Angew Chem Int Ed Engl 2013. [DOI: 10.1002/ange.201305979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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50
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Canon F, Milosavljević AR, van der Rest G, Réfrégiers M, Nahon L, Sarni-Manchado P, Cheynier V, Giuliani A. Photodissociation and Dissociative Photoionization Mass Spectrometry of Proteins and Noncovalent Protein-Ligand Complexes. Angew Chem Int Ed Engl 2013. [DOI: 10.1002/ange.201304046] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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