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Berkel Kasikci M, Guilois-Dubois S, Billet K, Jardin J, Guyot S, Morzel M. Interactions between Salivary Proteins and Apple Polyphenols and the Fate of Complexes during Gastric Digestion. J Agric Food Chem 2024. [PMID: 38603459 DOI: 10.1021/acs.jafc.4c00468] [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] [Subscribe] [Scholar Register] [Indexed: 04/13/2024]
Abstract
Beneficial polyphenols in apples can reach the stomach as complexes formed with salivary proteins. The present study aimed at documenting the interactions between salivary proteins and cider apple polyphenols and the fate of complexes during gastric digestion. A polyphenolic extract was mixed with human saliva, and interactions were characterized by analyzing proteins and polyphenols in the insoluble and soluble fractions of the mixtures, before and after in vitro gastric digestion. Results confirmed that proline-rich proteins can efficiently precipitate polyphenols and suggested that two zinc-binding proteins can also form insoluble complexes with polyphenols. The classes of polyphenols involved in such complexes depended on the polyphenol-to-protein ratio. In vitro gastric digestion led to extensive proteolysis of salivary proteins, and we formulate the hypothesis that the resulting peptides can interact with and precipitate some procyanidins. Saliva may therefore partly modulate the bioaccessibility of at least procyanidins in the gastric compartment.
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Affiliation(s)
- Müzeyyen Berkel Kasikci
- INRAE, Institut Agro, STLO, 35042 Rennes, France
- Department of Food Engineering, Manisa Celal Bayar University, 45140 Manisa, Turkey
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Lavoisier A, Morzel M, Chevalier S, Henry G, Jardin J, Harel-Oger M, Garric G, Dupont D. In vitro digestion of two protein-rich dairy products in the ageing gastrointestinal tract. Food Funct 2023; 14:9377-9390. [PMID: 37789767 DOI: 10.1039/d3fo02693k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/05/2023]
Abstract
It is still unclear if changes in protein digestibility and absorption kinetics in old age may affect the anabolic effect of high-protein foods. The objective of this study was to investigate the digestion of two high-protein (10% w/w) dairy products in vitro: a fermented dairy product formulated with a ratio of whey proteins to caseins of 80 to 20% (WBD) and a Skyr containing mainly caseins. The new static in vitro digestion model adapted to the general older adult population (≥65 years) proposed by the INFOGEST international consortium was implemented to investigate the digestion of these products and compared with the standard version of the protocol. Kinetics of proteolysis was compared between both models for each product, in the gastric and intestinal phases of digestion. Protein hydrolysis was studied by the OPA method, SDS-PAGE, and LC-MS/MS, and amino acids were quantified by HPLC. Protein hydrolysis by pepsin was slower with the older adult model than with the young adult model, and consequently, in spite of a longer gastric phase duration, the degree of proteolysis (DH) at the end of the gastric phase was lower. Two different scenarios were observed depending on the type of dairy product studied: -10 and -40% DH for Skyr and WBD, respectively. In the intestinal phase, lower concentrations of free leucine were observed in older adult conditions (approx. -10%), but no significant differences in proteolysis were observed overall between the models. Therefore, the digestion conditions used influenced significantly the rate and extent of proteolysis in the gastric phase but not in the intestinal phase.
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Musse M, Le Feunteun S, Collewet G, Ravilly M, Quellec S, Ossemond J, Morzel M, Challois S, Nau F, Lucas T. Quantitative magnetic resonance imaging of in vitro gastrointestinal digestion of a bread and cheese meal. Food Res Int 2023; 169:112821. [PMID: 37254397 DOI: 10.1016/j.foodres.2023.112821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 02/27/2023] [Accepted: 04/11/2023] [Indexed: 06/01/2023]
Abstract
The monitoring of food degradation during gastrointestinal digestion is essential in understanding food structure impacts on the bioaccessibility and bioavailability of nutrients. Magnetic Resonance Imaging (MRI) has the unique ability to access information on changes in multi-scale structural features of foods in a spatially resolved and non-destructive way. Our objective was to exploit various opportunities offered by MRI for monitoring starch, lipid and protein hydrolysis, as well as food particle breakdown during the semi-dynamic in vitro gastrointestinal digestion of complex foods combined in a meal. The meal consisted of French bread, hard cheese and water (drink), with a realistic distribution of bolus particle sizes. The MRI approach was reinforced by parallel chemical analysis of all macronutrients in the supernatant. By combining different imaging protocols, quantitative MRI provided insights into a number of phenomena at the level of the cheese and bread particles and within the liquid phase that are hard to access through conventional approaches. MRI thus revealed the progressive ingress of fluids into the bread crust and the release of the gas trapped in the crumb, the erosion of cheese particles, the creaming of fat, the disappearance of small food particles and changes in liquid phase composition. Excellent agreement was obtained between the quantitative parameters extracted from the MRI images and the results of the chemical analysis, demonstrating the strong potential of MRI for the monitoring of in vitro gastrointestinal digestion. The present study proposes further improvements to fully exploit the capabilities of MRI and constitutes an important step towards the extension of quantitative MRI to in vivo studies.
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Morzel M, Ramsamy S, Le Feunteun S. Feasibility of using a realistic food bolus for semi-dynamic in vitro gastric digestion of hard cheese with pH-stat monitoring of protein hydrolysis. Food Res Int 2023; 169:112818. [PMID: 37254396 DOI: 10.1016/j.foodres.2023.112818] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [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: 12/14/2022] [Revised: 03/31/2023] [Accepted: 04/11/2023] [Indexed: 06/01/2023]
Abstract
Oral processing of solid foods leads to boluses made of a human saliva and particles distributed in the size range ∼ 0 to 5 mm. However, studies on the release of nutrients from realistic solid food boluses during digestion are scarce because such mechanisms are difficult to investigate in vivo, and in vitro experiments generally recommend to extensively mince solid foods during the oral stage. Similarly, it has previously been shown that the peptic hydrolysis of protein solutions during in vitro gastric digestion can be monitored by acid titration in both static and dynamic pH conditions, but such approach has never been evaluated in the presence of particles of several millimetres in size. The first objective of the study was therefore to test the feasibility of using a realistic food bolus for gastric digestion studies with a pH-stat monitoring of proteolysis, using Emmental cheese as a solid food and with consideration of gastric acidifying kinetics. Degree of hydrolysis (DH) of proteins was monitored from two series of experiments performed in the presence and absence of pepsin. Other DH measurements, estimated from an independent approach based on the amount of free NH2 groups (OPA method) contained by peptides released in the supernatant (UV absorbance) validated the pH-stat results. A second objective of this work was to test the possible influence of human saliva on gastric proteolysis (in comparison with a water-based bolus). Results showed that saliva slightly delayed initiation of proteolysis, which could be explained by the slightly higher initial pH of the saliva-based bolus, but had no statistical effects on pepsin activity. We conclude that acid titration with a pH-stat system can be a valuable approach to monitor the gastric in vitro proteolysis of realistic solid food boluses in dynamic pH conditions.
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Menard O, Lesmes U, Shani-Levi CS, Araiza Calahorra A, Lavoisier A, Morzel M, Rieder A, Feron G, Nebbia S, Mashiah L, Andres A, Bornhorst G, Carrière F, Egger L, Gwala S, Heredia A, Kirkhus B, Macierzanka A, Portman R, Recio I, Santé-Lhoutellier V, Tournier C, Sarkar A, Brodkorb A, Mackie A, Dupont D. Static in vitro digestion model adapted to the general older adult population: an INFOGEST international consensus. Food Funct 2023; 14:4569-4582. [PMID: 37099034 DOI: 10.1039/d3fo00535f] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/27/2023]
Abstract
Understanding the mechanisms of food digestion is of paramount importance to determine the effect foods have on human health. Significant knowledge on the fate of food during digestion has been generated in healthy adults due to the development of physiologically-relevant in vitro digestion models. However, it appears that the performance of the oro-gastrointestinal tract is affected by ageing and that a model simulating the digestive conditions found in a younger adult (<65 years) is not relevant for an older adult (>65 years). The objectives of the present paper were: (1) to conduct an exhaustive literature search to find data on the physiological parameters of the older adult oro-gastrointestinal tract, (2) to define the parameters of an in vitro digestion model adapted to the older adult. International experts have discussed all the parameters during a dedicated workshop organized within the INFOGEST network. Data on food bolus properties collected in the older adult were gathered, including food particle size found in older adult boluses. In the stomach and small intestine, data suggest that significant physiological changes are observed between younger and older adults. In the latter, the rate of gastric emptying is slowed down, the pH of the stomach content is higher, the amount of secretions and thus the hydrolytic activities of gastric and intestinal digestive enzymes are reduced and the concentration of bile salts lower. The consensus in vitro digestion model of the older adult proposed here will allow significant progress to be made in understanding the fate of food in this specific population, facilitating the development of foods adapted to their nutritional needs. Nevertheless, better foundational data when available and further refinement of the parameters will be needed to implement the proposed model in the future.
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Affiliation(s)
- O Menard
- INRAE - Institut Agro, STLO, Rennes, France.
| | - U Lesmes
- Technion Israel Institute of Technology, Israel
| | | | | | - A Lavoisier
- INRAE - Institut Agro, STLO, Rennes, France.
| | - M Morzel
- INRAE - Institut Agro, STLO, Rennes, France.
| | - A Rieder
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture, PB 210, N-1433 Ås, Norway
| | - G Feron
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
- INRAE, PROBE research infrastructure, ChemoSens facility, F-21000 Dijon, France
| | - S Nebbia
- INRAE - Institut Agro, STLO, Rennes, France.
| | - L Mashiah
- Technion Israel Institute of Technology, Israel
| | - A Andres
- Institute of Food Engineering for Development, Universitat Politecnica de Valencia, Valencia, Spain
| | - G Bornhorst
- Department of Biological and Agricultural Engineering, University of California Davis, Davis, USA
| | - F Carrière
- Aix Marseille University, CNRS, UMR7281 Bioenergetics and Protein Engineering, Marseille, France
| | - L Egger
- Agroscope, Schwarzenburgstr, 161, 3003 Bern, Switzerland
| | - S Gwala
- Teagasc Food Research Centre, Fermoy, Co. Cork, Moorepark, Ireland
| | - A Heredia
- Institute of Food Engineering for Development, Universitat Politecnica de Valencia, Valencia, Spain
| | - B Kirkhus
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture, PB 210, N-1433 Ås, Norway
| | - A Macierzanka
- Gdansk University of Technology, Faculty of Chemistry, Department of Colloid and Lipid Science, 80-322 Gdansk, Poland
| | - R Portman
- Agroscope, Schwarzenburgstr, 161, 3003 Bern, Switzerland
| | - I Recio
- Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera, 9, 28049 Madrid, Spain
| | - V Santé-Lhoutellier
- INRAE, France, QuaPA, UR370, Centre de Clermont Auvergne Rhône Alpes, F-63122 Saint Genes Champanelle, France
| | - C Tournier
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
- INRAE, PROBE research infrastructure, ChemoSens facility, F-21000 Dijon, France
| | - A Sarkar
- Univ Leeds, Sch Food Sci & Nutr, Leeds LS2 9JT, W Yorkshire, UK
| | - A Brodkorb
- Teagasc Food Research Centre, Fermoy, Co. Cork, Moorepark, Ireland
| | - A Mackie
- Univ Leeds, Sch Food Sci & Nutr, Leeds LS2 9JT, W Yorkshire, UK
| | - D Dupont
- INRAE - Institut Agro, STLO, Rennes, France.
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Santos Y, Facchinatto W, Rochetti A, Carvalho R, Le Feunteun S, Fukumasu H, Morzel M, Colnago L, Vanin F. Systemic characterization of Pupunha (Bactris gasipaes) flour with views of polyphenol content on cytotoxicity and protein in vitro digestion. Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134888] [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: 11/10/2022]
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Shaalan A, Lee S, Feart C, Garcia-Esquinas E, Gomez-Cabrero D, Lopez-Garcia E, Morzel M, Neyraud E, Rodriguez-Artalejo F, Streich R, Proctor G. Alterations in the Oral Microbiome Associated With Diabetes, Overweight, and Dietary Components. Front Nutr 2022; 9:914715. [PMID: 35873415 PMCID: PMC9298547 DOI: 10.3389/fnut.2022.914715] [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] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Accepted: 05/31/2022] [Indexed: 11/25/2022] Open
Abstract
The Mediterranean diet (MedDiet) represents the traditional food consumption patterns of people living in countries bordering the Mediterranean Sea and is associated with a reduced incidence of obesity and type-2 diabetes mellitus (T2DM). The objective of this study was to examine differences in the composition of the oral microbiome in older adults with T2DM and/or high body mass index (BMI) and whether the microbiome was influenced by elements of a MedDiet. Using a nested case-control design individuals affected by T2DM were selected from the Seniors-ENRICA-2 cohort concurrently with non-diabetic controls. BMI was measured, a validated dietary history taken, and adherence to a Mediterranean diet calculated using the MEDAS (Mediterranean Diet Adherence Screener) index. Oral health status was assessed by questionnaire and unstimulated whole mouth saliva was collected, and salivary flow rate calculated. Richness and diversity of the salivary microbiome were reduced in participants with T2DM compared to those without diabetes. The bacterial community structure in saliva showed distinct “signatures” or “salivatypes,” characterized by predominance of particular bacterial genera. Salivatype 1 was more represented in subjects with T2DM, whilst those with obesity (BMI ≥ 30 kg/m2) had a predominance of salivatype 2, and control participants without T2DM or obesity had an increased presence of salivatype 3. There was an association of salivatype 1 with increased consumption of sugary snacks combined with reduced consumption of fish/shellfish and nuts. It can be concluded that the microbial community structure of saliva is altered in T2DM and obesity and is associated with altered consumption of particular food items. In order to further substantiate these observations a prospective study should be undertaken to assess the impact of diets aimed at modifying diabetic status and reducing weight.
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Affiliation(s)
- Abeer Shaalan
- Faculty of Dentistry, Oral and Craniofacial Sciences, Centre for Host Microbiome Interactions, King’s College London, London, United Kingdom
| | - Sunjae Lee
- School of Life Sciences, Gwangju Institute of Science and Technology, Gwangju, South Korea
| | | | - Esther Garcia-Esquinas
- Department of Preventive Medicine and Public Health, Universidad Autónoma de Madrid and CIBERESP, Madrid, Spain
- Cardiovascular and Nutritional Epidemiology Group, IdiPAZ (La Paz University Hospital-Universidad Autónoma de Madrid), Madrid, Spain
| | - David Gomez-Cabrero
- Faculty of Dentistry, Oral and Craniofacial Sciences, Centre for Host Microbiome Interactions, King’s College London, London, United Kingdom
- Translational Bioinformatics Unit, Navarrabiomed, Complejo Hospitalario de Navarra (CHN), Universidad Pública de Navarra (UPNA), IdiSNA, Pamplona, Spain
- Biological and Environmental Sciences and Engineering Division, King Abdullah University of Science and Technology (KAUST), Thuwal, Saudi Arabia
| | - Esther Lopez-Garcia
- Department of Preventive Medicine and Public Health, Universidad Autónoma de Madrid and CIBERESP, Madrid, Spain
- Cardiovascular and Nutritional Epidemiology Group, IdiPAZ (La Paz University Hospital-Universidad Autónoma de Madrid), Madrid, Spain
- Institutos Madrileno de Estudios Avanzados (IMDEA)-Food Institute, Madrid, Spain
| | - Martine Morzel
- STLO, INRAE, Institut Agro, Rennes, France
- Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, Dijon, France
| | - Eric Neyraud
- Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, Dijon, France
| | - Fernando Rodriguez-Artalejo
- Department of Preventive Medicine and Public Health, Universidad Autónoma de Madrid and CIBERESP, Madrid, Spain
- Cardiovascular and Nutritional Epidemiology Group, IdiPAZ (La Paz University Hospital-Universidad Autónoma de Madrid), Madrid, Spain
- Institutos Madrileno de Estudios Avanzados (IMDEA)-Food Institute, Madrid, Spain
| | - Ricarda Streich
- Faculty of Dentistry, Oral and Craniofacial Sciences, Centre for Host Microbiome Interactions, King’s College London, London, United Kingdom
| | - Gordon Proctor
- Faculty of Dentistry, Oral and Craniofacial Sciences, Centre for Host Microbiome Interactions, King’s College London, London, United Kingdom
- *Correspondence: Gordon Proctor,
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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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Chambon C, Neyraud E, Sayd T, Bros P, Di Biagio R, Hyvrier F, Féart C, André P, Rodriguez-Artalejo F, Lopez-Garcia E, Garcia-Esquinas E, Gomez-Cabrero D, Proctor G, Morzel M. The salivary proteome reflects some traits of dietary habits in diabetic and non-diabetic older adults. Eur J Nutr 2021; 60:4331-4344. [PMID: 34041584 DOI: 10.1007/s00394-021-02584-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [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: 12/14/2020] [Accepted: 05/11/2021] [Indexed: 02/08/2023]
Abstract
PURPOSE Objective markers of usual diet are of interest as alternative or validating tools in nutritional epidemiology research. The main purpose of the work was to assess whether saliva protein composition can reflect dietary habits in older adults, and how type 2 diabetes impacted on the saliva-diet correlates. METHODS 214 participants were selected from 2 European cohorts of community-dwelling older adults (3C-Bordeaux and Seniors-ENRICA-2), using a case-control design nested in each cohort. Cases were individuals with type 2 diabetes. Dietary information was obtained using the Mediterranean Diet Adherence Screener (MEDAS). Saliva was successfully obtained from 211 subjects, and its proteome analyzed by liquid chromatography-tandem mass spectrometry. RESULTS The relative abundance of 246 saliva proteins was obtained across all participants. The salivary proteome differed depending on the intake level of some food groups (especially vegetables, fruits, sweet snacks and red meat), in a diabetic status- and cohort-specific manner. Gene Set Enrichment Analysis suggested that some biological processes were consistently affected by diet across cohorts, for example enhanced platelet degranulation in high consumers of sweet snacks. Minimal models were then fitted to predict dietary variables by sociodemographic, clinical and salivary proteome variables. For the food group «sweet snacks», selected salivary proteins contributed to the predictive model and improved its performance in the Seniors-ENRICA-2 cohort and when both cohorts were combined. CONCLUSION Saliva proteome composition of elderly individuals can reflect some aspects of dietary patterns.
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Affiliation(s)
- Christophe Chambon
- INRAE, Plateforme d'Exploration du Métabolisme Composante Protéome PFEMcp, St-Genès-Champanelle, France
| | - Eric Neyraud
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, Dijon, France
| | - Thierry Sayd
- INRAE, Plateforme d'Exploration du Métabolisme Composante Protéome PFEMcp, St-Genès-Champanelle, France
| | - Pauline Bros
- INRAE, Plateforme d'Exploration du Métabolisme Composante Protéome PFEMcp, St-Genès-Champanelle, France
| | - Romane Di Biagio
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, Dijon, France
| | - Frank Hyvrier
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, Dijon, France
| | - Catherine Féart
- Université de Bordeaux, Inserm, BPH, Team LEHA, UMR 1219, Bordeaux, France
| | - Perrine André
- Université de Bordeaux, Inserm, BPH, Team LEHA, UMR 1219, Bordeaux, France
| | - Fernando Rodriguez-Artalejo
- Department of Preventive Medicine and Public Health, Universidad Autónoma de Madrid and CIBERESP, Madrid, Spain.,Cardiovascular and Nutritional Epidemiology Group, IdiPAZ (La Paz University Hospital-Universidad Autónoma de Madrid), Madrid, Spain.,IMDEA-Food Institute, Madrid, Spain
| | - Esther Lopez-Garcia
- Department of Preventive Medicine and Public Health, Universidad Autónoma de Madrid and CIBERESP, Madrid, Spain.,Cardiovascular and Nutritional Epidemiology Group, IdiPAZ (La Paz University Hospital-Universidad Autónoma de Madrid), Madrid, Spain.,IMDEA-Food Institute, Madrid, Spain
| | - Esther Garcia-Esquinas
- Department of Preventive Medicine and Public Health, Universidad Autónoma de Madrid and CIBERESP, Madrid, Spain.,Cardiovascular and Nutritional Epidemiology Group, IdiPAZ (La Paz University Hospital-Universidad Autónoma de Madrid), Madrid, Spain
| | - David Gomez-Cabrero
- Centre for Host Microbiome Interactions, Faculty of Dentistry, Oral & Craniofacial Sciences, King's College, London, UK
| | - Gordon Proctor
- Centre for Host Microbiome Interactions, Faculty of Dentistry, Oral & Craniofacial Sciences, King's College, London, UK
| | - Martine Morzel
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, Dijon, France.
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André P, Proctor G, Driollet B, Garcia-Esquinas E, Lopez-Garcia E, Gomez-Cabrero D, Neyraud E, Rodriguez-Artalejo F, Morzel M, Féart C. The role of overweight in the association between the Mediterranean diet and the risk of type 2 diabetes mellitus: a mediation analysis among 21 585 UK biobank participants. Int J Epidemiol 2021; 49:1582-1590. [PMID: 32754745 DOI: 10.1093/ije/dyaa103] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [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: 05/13/2020] [Indexed: 02/07/2023] Open
Abstract
BACKGROUND There is growing evidence that the Mediterranean (Medi) diet may lower the risk of type 2 diabetes mellitus (T2DM). Whether this association is due to the Medi diet by itself or is mediated by a diet-associated lower rate of overweight is uncertain. Our aim was to disentangle these relationships among UK adults. METHODS Based on 21 585 participants from the UK Biobank cohort, the adherence to the Medi diet (high fruits, vegetables, legumes, cereals, fish, olive oil; low meat, dairy products; and intermediate alcohol intakes) was assessed (range 0-18). Data on diabetes were self-reported, and overweight was defined as a body mass index (BMI) ≥ 25 kg/m². A mediation analysis was implemented to disentangle the role of overweight in the Medi diet-T2DM relationship. RESULTS The average baseline Medi diet score was 8.8 [standard deviation (SD) 2.6]. During a mean follow-up of 6.1 years, 473 individuals developed T2DM. A higher adherence to a Medi diet (+1 point) was associated with 14% decreased risk of T2DM [hazard ratio (HR): 0.86, 95% confidence interval (CI): 0.82-0.90]. This association split into an indirect effect of 10%, mediated by lower odds of overweight (HR: 0.90, 95% CI: 0.87-0.92), and a direct effect of the Medi diet of 4% (HR: 0.96, 95% CI: 0.93-0.99), regardless of the effect mediated by overweight. CONCLUSIONS Considered as a single mediator, reduced overweight mainly contributes to the association between greater Medi diet adherence and lower risk of T2DM on this British subsample. However, the direct effect of the diet on the risk of T2DM, even weaker, should not be overlooked.
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Affiliation(s)
- Perrine André
- Team Lifelong Exposures, Health and Aging, Inserm, Bordeaux Population Health Research Center, University Bordeaux, Bordeaux, France
| | - Gordon Proctor
- Centre for Host Microbiome Interactions, Faculty of Dentistry, Oral & Craniofacial Sciences, King's College, London, UK
| | - Bénédicte Driollet
- Team Lifelong Exposures, Health and Aging, Inserm, Bordeaux Population Health Research Center, University Bordeaux, Bordeaux, France
| | - Esther Garcia-Esquinas
- Department of Preventive Medicine and Public Health, Universidad Autónoma de Madrid/IdiPaz and CIBERESP, Madrid, Spain
| | - Esther Lopez-Garcia
- Department of Preventive Medicine and Public Health, Universidad Autónoma de Madrid/IdiPaz and CIBERESP, Madrid, Spain.,IMDEA-Food Institute, Madrid, Spain
| | - David Gomez-Cabrero
- Centre for Host Microbiome Interactions, Faculty of Dentistry, Oral & Craniofacial Sciences, King's College, London, UK
| | - Eric Neyraud
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, Dijon, France
| | - Fernando Rodriguez-Artalejo
- Department of Preventive Medicine and Public Health, Universidad Autónoma de Madrid/IdiPaz and CIBERESP, Madrid, Spain.,IMDEA-Food Institute, Madrid, Spain
| | - Martine Morzel
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, Dijon, France
| | - Catherine Féart
- Team Lifelong Exposures, Health and Aging, Inserm, Bordeaux Population Health Research Center, University Bordeaux, Bordeaux, France
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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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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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Neyraud E, Morzel M. Biological films adhering to the oral soft tissues: Structure, composition, and potential impact on taste perception. J Texture Stud 2018; 50:19-26. [PMID: 30226267 DOI: 10.1111/jtxs.12363] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [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: 06/05/2018] [Revised: 07/10/2018] [Accepted: 09/07/2018] [Indexed: 12/22/2022]
Abstract
The role of free-flowing saliva in taste perception is increasingly recognized, but saliva is also present in the mouth as films intimately associated to soft or hard tissues. On mucosal surfaces, particularly on the tongue, the structure and composition of such films (including its microbial constitutive part) may play a particular role in the sense of taste due to their proximity with the taste anatomical structures. This review compiles the current knowledge on the structure of biological films adhering to oral mucosae and on their biochemical and microbiological composition, before presenting possible implications for taste perception. PRACTICAL APPLICATIONS: The understanding of the role of oral biological films on taste perception may provide new avenues of research and development for the industry or academia interested broadly in chemosensation.
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Affiliation(s)
- Eric Neyraud
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, Dijon, France
| | - Martine Morzel
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, Dijon, France
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Proctor GB, André P, Lopez‐Garcia E, Gomez Cabrero Lopez D, Neyraud E, Feart C, Rodriguez Artalejo F, García‐Esquinas E, Morzel M. The SALAMANDER project: SALivAry bioMarkers of mediterraneAN Diet associated with long‐tERm protection against type 2 diabetes. NUTR BULL 2017. [DOI: 10.1111/nbu.12298] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
| | - P. André
- University of Bordeaux Bordeaux France
| | - E. Lopez‐Garcia
- Universidad Autónoma de Madrid Madrid Spain
- IMDEA‐Food Institute Madrid Spain
| | | | - E. Neyraud
- Institut National de la Recherche Agronomique (INRA) Dijon France
| | - C. Feart
- University of Bordeaux Bordeaux France
| | | | | | - M. Morzel
- Institut National de la Recherche Agronomique (INRA) 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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Morzel M, Truntzer C, Neyraud E, Brignot H, Ducoroy P, Lucchi G, Canlet C, Gaillard S, Nicod F, Nicklaus S, Peretti N, Feron G. Associations between food consumption patterns and saliva composition: Specificities of eating difficulties children. Physiol Behav 2017; 173:116-123. [PMID: 28185876 DOI: 10.1016/j.physbeh.2017.02.005] [Citation(s) in RCA: 21] [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: 08/24/2016] [Revised: 01/13/2017] [Accepted: 02/04/2017] [Indexed: 01/13/2023]
Abstract
Identifying objective markers of diet would be beneficial to research fields such as nutritional epidemiology. As a preliminary study on the validity of using saliva for this purpose, and in order to explore the relationship between saliva and diet, we focused on clearly contrasted groups of children: children with eating difficulties (ED) receiving at least 50% of their energy intake through artificial nutrition vs healthy controls (C). Saliva of ED and C children was analyzed by various methods (targeted biochemical analyses, 2-D electrophoresis coupled to MS, 1H NMR) and their diet was characterized using food frequency questionnaires, considering 148 food items grouped into 13 categories. Complete datasets were obtained for 16 ED and 16 C subjects (median age 4.7y and 5.0y, respectively) and the statistical link between salivary and dietary characteristics was studied by Multiple Factor Analysis (MFA). Overall, ED children showed as expected lower consumption frequency scores and higher food selectivity. The two groups of children differed in "diet/saliva" associations. Some distinctive salivary variables were common to both groups of children. For example, carbonic anhydrase 6 and the consumption frequency of biscuits & sweets and drinks were positively associated with the MFA axis 1 in C children, but oppositely associated in ED children. Specifically for ED children, abundant salivary proteins (cystatins, amylase, amylase fragments) and some metabolites (amino acids, galactose, lactate) correlated with axis 1, together with the consumption frequency of sauces & seasonings, bread & cereal products, ready-to-eat meals, fish, biscuits & sweets, drinks and potatoes. Specifically for C children, several proteins (serum albumin, haptoglobin, Igκ, apolipoprotein A-1, α-1 antitrypsin) correlated with axis 1, together with the consumption frequency of biscuits & sweets, milk & dairy products, drinks, fruit, meat and vegetables. This study demonstrates that the qualitative aspect of diet is linked to saliva composition, and that the associations between dietary consumption and salivary composition differ between groups of subjects with contrasted diets.
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Affiliation(s)
- Martine Morzel
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Caroline Truntzer
- CLIPP (Clinical Innovation Proteomic Platform), Pôle de Recherche Université de Bourgogne, F- 21000 Dijon, France
| | - Eric Neyraud
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Hélène Brignot
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Patrick Ducoroy
- CLIPP (Clinical Innovation Proteomic Platform), Pôle de Recherche Université de Bourgogne, F- 21000 Dijon, France
| | - Géraldine Lucchi
- CLIPP (Clinical Innovation Proteomic Platform), Pôle de Recherche Université de Bourgogne, F- 21000 Dijon, France
| | - Cécile Canlet
- INRA, UMR 1331 TOXALIM, Research Centre in Toxicology, F-31027 Toulouse, France
| | - Ségolène Gaillard
- INSERM, CIC 1407, Hospices Civils de Lyon, CNRS UMR5558, Université de Lyon, F-69000 Lyon, France
| | - Florian Nicod
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Sophie Nicklaus
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Noël Peretti
- Université de Lyon, Claude Bernard Lyon 1, Faculté de Médecine Lyon-Est, INSERM U01060, CarMeN Laboratory, Hospices Civils de Lyon, F-69003 Lyon, France
| | - Gilles Feron
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
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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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Morzel M, Neyraud E, Brignot H, Ducoroy P, Jeannin A, Lucchi G, Truntzer C, Canlet C, Tremblay-Franco M, Hirtz C, Gaillard S, Peretti N, Feron G. Multi-omics profiling reveals that eating difficulties developed consecutively to artificial nutrition in the neonatal period are associated to specific saliva composition. J Proteomics 2015; 128:105-12. [DOI: 10.1016/j.jprot.2015.07.028] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2015] [Revised: 07/06/2015] [Accepted: 07/23/2015] [Indexed: 01/25/2023]
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Méjean C, Morzel M, Neyraud E, Issanchou S, Martin C, Bozonnet S, Urbano C, Schlich P, Hercberg S, Péneau S, Feron G. Salivary Composition Is Associated with Liking and Usual Nutrient Intake. PLoS One 2015; 10:e0137473. [PMID: 26340090 PMCID: PMC4560437 DOI: 10.1371/journal.pone.0137473] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2015] [Accepted: 08/17/2015] [Indexed: 11/24/2022] Open
Abstract
Salivary flow and composition have an impact on flavor perception. However, very few studies have explored the relationship between saliva, individual liking and usual dietary intake. The aim of our study was to evaluate the association of salivary flow and composition with both a liking for fat, saltiness and sweetness and the usual nutrient intake in an adult French population. Liking for fat, saltiness, and sweetness were inferred from liking scores obtained during hedonic tests on 32 food products among 282 French adults participating in the Nutrinet-Santé Study. Before assessing liking, resting saliva was collected. Standard biochemical analyses were performed to assess specific component concentrations and enzymatic activities. Dietary data were collected using three web-based 24h records. Relationships between salivary flow and composition, sensory liking and nutrient intake were assessed using linear regression. Total antioxidant capacity was positively associated with simple carbohydrate intake (β = 31.3, 95% CI = 1.58; 60.99) and inversely related to complex carbohydrate consumption (β = -52.4, 95% CI = -87.51; -19.71). Amylolysis was positively associated with both total (β = 0.20, 95% CI = 0.01; 0.38) and simple carbohydrate intake (β = 0.21, 95% CI = 0.01; 0.39). Salivary flow was positively associated with liking for fat (β = 0.14, 95% CI = 0.03; 0.25). Proteolysis was positively associated with liking for saltiness and for fat (β = 0.31, 95% CI = 0.02; 0.59; β = 0.28, 95% CI = 0.01; 0.56, respectively). Amylolysis was inversely associated with liking for sweetness (β = -10.13, 95% CI = -19.51; -0.75). Carbonic anhydrase 6 was inversely associated with liking for saltiness (β = -46.77, 95% CI = -86.24; -7.30). Saliva does not substantially vary according to a usual diet, except for carbohydrate intake, whereas the specific association between salivary flow/composition and sensory liking suggests the influence of saliva characteristics in food acceptance.
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Affiliation(s)
- Caroline Méjean
- Université Paris 13, Equipe de Recherche en Epidémiologie Nutritionnelle (EREN), Centre d’Epidémiologie et Statistiques Paris Nord, Inserm (U1153), Inra (U1125), Cnam, COMUE Sorbonne Paris Cité, Université Paris 5, Université Paris 7, F-93017, Bobigny, France
- * E-mail:
| | - Martine Morzel
- CNRS, UMR6265 Centre des Sciences du Goût et de l’Alimentation, F-21000 Dijon, France
- INRA, UMR1324 Centre des Sciences du Goût et de l’Alimentation, F-21000 Dijon, France
- Université de Bourgogne, UMR Centre des Sciences du Goût et de l’Alimentation, F-21000 Dijon, France
| | - Eric Neyraud
- CNRS, UMR6265 Centre des Sciences du Goût et de l’Alimentation, F-21000 Dijon, France
- INRA, UMR1324 Centre des Sciences du Goût et de l’Alimentation, F-21000 Dijon, France
- Université de Bourgogne, UMR Centre des Sciences du Goût et de l’Alimentation, F-21000 Dijon, France
| | - Sylvie Issanchou
- CNRS, UMR6265 Centre des Sciences du Goût et de l’Alimentation, F-21000 Dijon, France
- INRA, UMR1324 Centre des Sciences du Goût et de l’Alimentation, F-21000 Dijon, France
- Université de Bourgogne, UMR Centre des Sciences du Goût et de l’Alimentation, F-21000 Dijon, France
| | - Christophe Martin
- CNRS, UMR6265 Centre des Sciences du Goût et de l’Alimentation, F-21000 Dijon, France
- INRA, UMR1324 Centre des Sciences du Goût et de l’Alimentation, F-21000 Dijon, France
- Université de Bourgogne, UMR Centre des Sciences du Goût et de l’Alimentation, F-21000 Dijon, France
| | - Sophie Bozonnet
- Université de Toulouse; INSA,UPS, INP; LISBP, 135 Avenue de Rangueil, F-31077 Toulouse, France
- INRA, UMR792, Ingénierie des Systèmes Biologiques et des Procédés, F-31400 Toulouse, France
- CNRS, UMR5504, F-31400 Toulouse, France
| | - Christine Urbano
- CNRS, UMR6265 Centre des Sciences du Goût et de l’Alimentation, F-21000 Dijon, France
- INRA, UMR1324 Centre des Sciences du Goût et de l’Alimentation, F-21000 Dijon, France
- Université de Bourgogne, UMR Centre des Sciences du Goût et de l’Alimentation, F-21000 Dijon, France
| | - Pascal Schlich
- CNRS, UMR6265 Centre des Sciences du Goût et de l’Alimentation, F-21000 Dijon, France
- INRA, UMR1324 Centre des Sciences du Goût et de l’Alimentation, F-21000 Dijon, France
- Université de Bourgogne, UMR Centre des Sciences du Goût et de l’Alimentation, F-21000 Dijon, France
| | - Serge Hercberg
- Université Paris 13, Equipe de Recherche en Epidémiologie Nutritionnelle (EREN), Centre d’Epidémiologie et Statistiques Paris Nord, Inserm (U1153), Inra (U1125), Cnam, COMUE Sorbonne Paris Cité, Université Paris 5, Université Paris 7, F-93017, Bobigny, France
- Department of Public Health, Hôpital Avicenne, F-93300 Bobigny, France
| | - Sandrine Péneau
- Université Paris 13, Equipe de Recherche en Epidémiologie Nutritionnelle (EREN), Centre d’Epidémiologie et Statistiques Paris Nord, Inserm (U1153), Inra (U1125), Cnam, COMUE Sorbonne Paris Cité, Université Paris 5, Université Paris 7, F-93017, Bobigny, France
| | - Gilles Feron
- CNRS, UMR6265 Centre des Sciences du Goût et de l’Alimentation, F-21000 Dijon, France
- INRA, UMR1324 Centre des Sciences du Goût et de l’Alimentation, F-21000 Dijon, France
- Université de Bourgogne, UMR Centre des Sciences du Goût et de l’Alimentation, F-21000 Dijon, France
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Mounayar R, Morzel M, Brignot H, Tremblay-Franco M, Canlet C, Lucchi G, Ducoroy P, Feron G, Neyraud E. Nutri-metabolomics applied to taste perception phenotype: human subjects with high and low sensitivity to taste of fat differ in salivary response to oleic acid. OMICS 2014; 18:666-72. [PMID: 25333684 DOI: 10.1089/omi.2014.0108] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Saliva has different functions in the mouth and is involved, for example, in taste perception. Saliva composition can also be modified rapidly by taste stimulation. It remains unclear, however, whether the perceived intensity of a tastant may modulate this response. Based on increasing evidence that fat can be perceived by the taste system and that fat taste perception may be associated with fat intake, the aim of this work was to study if stimulation by a fatty acid (oleic acid) modifies saliva composition differently in subjects highly (sensitive+) or weakly (sensitive-) sensitive to that taste. For that purpose, saliva of two groups of subjects was collected after stimulation by either a control emulsion or an emulsion containing 5.61 mM oleic acid. Saliva was analyzed by 2D electrophoresis and (1)H NMR spectroscopy. The results show that sensitive+ and sensitive- subjects differ in their salivary response in terms of proteome and metabolome composition. Oppositely to sensitive- subjects, sensitive+ subjects responded to oleic acid by increased abundance of polymeric immunoglobulin receptor, rab GDP dissociation inhibitor beta, and organic acids, and decreased abundance of metabolites characteristic of mucins. The results highlight that modification of saliva composition by taste stimulation may be modulated by taste perception.
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Affiliation(s)
- Rana Mounayar
- 1 CNRS, UMR6265, UMR Centre des Sciences du Goût et de l'Alimentation , Dijon, France
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Morzel M, Siying T, Brignot H, Lherminier J. Immunocytological detection of salivary mucins (MUC5B) on the mucosal pellicle lining human epithelial buccal cells. Microsc Res Tech 2014; 77:453-7. [DOI: 10.1002/jemt.22366] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2014] [Revised: 03/25/2014] [Accepted: 03/25/2014] [Indexed: 11/09/2022]
Affiliation(s)
- Martine Morzel
- CNRS; UMR6265 Centre des Sciences du Goût et de l'Alimentation; F-21000 Dijon France
- INRA; UMR1324 Centre des Sciences du Goût et de l'Alimentation; F-21000 Dijon France
- Université de Bourgogne; UMR Centre des Sciences du Goût et de l'Alimentation; F-21000 Dijon France
| | - Tai Siying
- CNRS; UMR6265 Centre des Sciences du Goût et de l'Alimentation; F-21000 Dijon France
- INRA; UMR1324 Centre des Sciences du Goût et de l'Alimentation; F-21000 Dijon France
- Université de Bourgogne; UMR Centre des Sciences du Goût et de l'Alimentation; F-21000 Dijon France
| | - Hélène Brignot
- CNRS; UMR6265 Centre des Sciences du Goût et de l'Alimentation; F-21000 Dijon France
- INRA; UMR1324 Centre des Sciences du Goût et de l'Alimentation; F-21000 Dijon France
- Université de Bourgogne; UMR Centre des Sciences du Goût et de l'Alimentation; F-21000 Dijon France
| | - Jeannine Lherminier
- INRA; UMR1347 Agroécologie, ERL CNRS 6300, Plateforme DImaCell, Centre de Microscopie INRA/Université de Bourgogne; F-21000 Dijon France
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Dsamou M, Morzel M, Le Corre L, Séverin I, Chagnon MC. Caffeine increases the expression of cystatin SN in human submandibular acinar-like HSG cells. Arch Oral Biol 2013; 58:1511-6. [PMID: 23870730 DOI: 10.1016/j.archoralbio.2013.06.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [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: 03/22/2013] [Revised: 05/03/2013] [Accepted: 06/09/2013] [Indexed: 02/05/2023]
Abstract
OBJECTIVE The study aimed at evaluating in vitro the effect of caffeine on expression of cystatin SN, a potential marker of sensitivity to bitterness in humans. METHODS Differentiation of human submandibular gland (HSG) cells was induced by culturing cells on Matrigel. Caffeine cytotoxicity was assessed over 3 days by the Resazurin test. Finally, effects of 5, 50 and 100μM caffeine exposure on cystatin SN expression were explored over 3 days by ELISA. RESULTS At concentrations relevant to human adult plasma levels (5, 50 and 100μM), caffeine did not affect cell viability whether cells were differentiated or not. Cystatin SN levels were overall higher in differentiated cells and increased with time in both conditions. There was a significant (p<0.001) effect of caffeine on cystatin SN expression specifically in differentiated cells. CONCLUSIONS The HSG cell line proved to be a relevant tool to study in vitro the effect of caffeine at concentrations consistent with dietary intake in human subjects. The results suggest that salivary cystatin SN abundance may depend on caffeine intake, with possible consequences on taste sensitivity.
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Affiliation(s)
- Micheline Dsamou
- CNRS, UMR6265 Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France
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Morzel M, Jeannin A, Lucchi G, Truntzer C, Pecqueur D, Nicklaus S, Chambon C, Ducoroy P. Human infant saliva peptidome is modified with age and diet transition. J Proteomics 2012; 75:3665-73. [PMID: 22575268 DOI: 10.1016/j.jprot.2012.04.028] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2012] [Accepted: 04/18/2012] [Indexed: 11/16/2022]
Abstract
In order to describe developmental changes in human salivary peptidome, whole saliva was obtained from 98 infants followed longitudinally at 3 and 6months of age. Data on teeth eruption and diet at the age of 6months were also recorded. Salivary peptide extracts were characterised by label-free MALDI-MS. Peptides differentially expressed between the two ages, and those significantly affected by teeth eruption or introduction of solid foods were identified by MALDI TOF-TOF and LC ESI MS-MS. Out of 81 peaks retained for statistical analysis, 26 were overexpressed at the age of 6months. Exposure to solid foods had a more pronounced effect on profiles (overexpression of nine peaks) than teeth eruption (overexpression of one peak). Differential peaks corresponded to fragments of acidic and basic PRPs, statherin and histatin. Comparison with existing knowledge on adult saliva peptidome revealed that proteolytic processing of salivary proteins is qualitatively quite comparable in infants and in adults. However, age and diet are modulators of salivary peptidome in human infants.
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Affiliation(s)
- Martine Morzel
- CNRS, UMR6265 Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France.
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Dsamou M, Palicki O, Septier C, Chabanet C, Lucchi G, Ducoroy P, Chagnon MC, Morzel M. Salivary protein profiles and sensitivity to the bitter taste of caffeine. Chem Senses 2011; 37:87-95. [PMID: 21873273 DOI: 10.1093/chemse/bjr070] [Citation(s) in RCA: 85] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
The interindividual variation in the sensitivity to bitterness is attributed in part to genetic polymorphism at the taste receptor level, but other factors, such as saliva composition, might be involved. In order to investigate this, 2 groups of subjects (hyposensitive, hypersensitive) were selected from 29 healthy male volunteers based on their detection thresholds for caffeine, and their salivary proteome composition was compared. Abundance of 26 of the 255 spots detected on saliva electrophoretic patterns was significantly different between hypo- and hypersensitive subjects. Saliva of hypersensitive subjects contained higher levels of amylase fragments, immunoglobulins, and serum albumin and/or serum albumin fragments. It also contained lower levels of cystatin SN, an inhibitor of protease. The results suggest that proteolysis occurring within the oral cavity is an important perireceptor factor associated to the sensitivity to the bitter taste of caffeine.
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Affiliation(s)
- Micheline Dsamou
- Centre des Sciences du Goût et de l’Alimentation, UMR6265 CNRS, UMR1324 INRA, Université de Bourgogne, Agrosup Dijon, 17 rue Sully, F-21000 Dijon, France
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Morzel M, Palicki O, Chabanet C, Lucchi G, Ducoroy P, Chambon C, Nicklaus S. Saliva electrophoretic protein profiles in infants: Changes with age and impact of teeth eruption and diet transition. Arch Oral Biol 2011; 56:634-42. [DOI: 10.1016/j.archoralbio.2010.12.015] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2010] [Revised: 11/29/2010] [Accepted: 12/30/2010] [Indexed: 12/01/2022]
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Salles C, Chagnon MC, Feron G, Guichard E, Laboure H, Morzel M, Semon E, Tarrega A, Yven C. In-Mouth Mechanisms Leading to Flavor Release and Perception. Crit Rev Food Sci Nutr 2011; 51:67-90. [DOI: 10.1080/10408390903044693] [Citation(s) in RCA: 118] [Impact Index Per Article: 9.1] [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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Laville E, Sayd T, Morzel M, Blinet S, Chambon C, Lepetit J, Renand G, Hocquette JF. Proteome changes during meat aging in tough and tender beef suggest the importance of apoptosis and protein solubility for beef aging and tenderization. J Agric Food Chem 2009; 57:10755-64. [PMID: 19860418 DOI: 10.1021/jf901949r] [Citation(s) in RCA: 161] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Within a population of Charolais young bulls, two extreme groups of longissimus thoracis muscle samples, classified according to Warner-Bratzler shear force (WBSF) of 55 degrees C grilled meat, were analyzed by 2D-electrophoresis. Muscle analyses were performed on 4 bulls of the "tender" group (WBSF=27.7+/-4.8 N) and 4 bulls of the "tough" group (WBSF=41.2+/-6.1 N), at 3 post-mortem times: D0, samples taken within 10 min post-mortem; D5 and D21, samples kept at 4 degrees C under vacuum during 5 and 21 days. Proteins of muscle samples were separated in two fractions based on protein solubility in Tris buffer: "soluble" and "insoluble". Proteins of both fractions were separated by 2D-electrophoresis. Evolution of spots during the 3 post-mortem times was analyzed by hierarchical classification (HCA). Three clusters of proteins presenting similar evolution profiles provided accurate classification of post-mortem times and showed the translocation of some chaperone proteins and glycolytic enzymes from the soluble fraction to the insoluble fraction between D0 and D5. Cellular structure dismantlement and proteolysis was observed at D21. Effect of group ("tender" vs "tough") on spot intensities was tested by ANOVA. At D0, higher quantity of proteins of the inner and outer membrane of mitochondria was found in the tender group suggesting a more extensive degradation of mitochondria that may be related to the apoptotic process.
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Affiliation(s)
- Elisabeth Laville
- INRA, UR370, Qualite des Produits Animaux, Theix, 63122 Saint-Genes-Champanelle, France.
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Quintana M, Palicki O, Lucchi G, Ducoroy P, Chambon C, Salles C, Morzel M. Short-Term Modification of Human Salivary Proteome Induced by Two Bitter Tastants, Urea and Quinine. CHEMOSENS PERCEPT 2009. [DOI: 10.1007/s12078-009-9048-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Mathivanan S, Ahmed M, Ahn NG, Alexandre H, Amanchy R, Andrews PC, Bader JS, Balgley BM, Bantscheff M, Bennett KL, Björling E, Blagoev B, Bose R, Brahmachari SK, Burlingame AS, Bustelo XR, Cagney G, Cantin GT, Cardasis HL, Celis JE, Chaerkady R, Chu F, Cole PA, Costello CE, Cotter RJ, Crockett D, DeLany JP, De Marzo AM, DeSouza LV, Deutsch EW, Dransfield E, Drewes G, Droit A, Dunn MJ, Elenitoba-Johnson K, Ewing RM, Van Eyk J, Faca V, Falkner J, Fang X, Fenselau C, Figeys D, Gagné P, Gelfi C, Gevaert K, Gimble JM, Gnad F, Goel R, Gromov P, Hanash SM, Hancock WS, Harsha HC, Hart G, Hays F, He F, Hebbar P, Helsens K, Hermeking H, Hide W, Hjernø K, Hochstrasser DF, Hofmann O, Horn DM, Hruban RH, Ibarrola N, James P, Jensen ON, Jensen PH, Jung P, Kandasamy K, Kheterpal I, Kikuno RF, Korf U, Körner R, Kuster B, Kwon MS, Lee HJ, Lee YJ, Lefevre M, Lehvaslaiho M, Lescuyer P, Levander F, Lim MS, Löbke C, Loo JA, Mann M, Martens L, Martinez-Heredia J, McComb M, McRedmond J, Mehrle A, Menon R, Miller CA, Mischak H, Mohan SS, Mohmood R, Molina H, Moran MF, Morgan JD, Moritz R, Morzel M, Muddiman DC, Nalli A, Navarro JD, Neubert TA, Ohara O, Oliva R, Omenn GS, Oyama M, Paik YK, Pennington K, Pepperkok R, Periaswamy B, Petricoin EF, Poirier GG, Prasad TSK, Purvine SO, Rahiman BA, Ramachandran P, Ramachandra YL, Rice RH, Rick J, Ronnholm RH, Salonen J, Sanchez JC, Sayd T, Seshi B, Shankari K, Sheng SJ, Shetty V, Shivakumar K, Simpson RJ, Sirdeshmukh R, Siu KWM, Smith JC, Smith RD, States DJ, Sugano S, Sullivan M, Superti-Furga G, Takatalo M, Thongboonkerd V, Trinidad JC, Uhlen M, Vandekerckhove J, Vasilescu J, Veenstra TD, Vidal-Taboada JM, Vihinen M, Wait R, Wang X, Wiemann S, Wu B, Xu T, Yates JR, Zhong J, Zhou M, Zhu Y, Zurbig P, Pandey A. Human Proteinpedia enables sharing of human protein data. Nat Biotechnol 2008; 26:164-7. [PMID: 18259167 DOI: 10.1038/nbt0208-164] [Citation(s) in RCA: 132] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Morzel M, Terlouw C, Chambon C, Micol D, Picard B. Muscle proteome and meat eating qualities of Longissimus thoracis of “Blonde d’Aquitaine” young bulls: A central role of HSP27 isoforms. Meat Sci 2008; 78:297-304. [DOI: 10.1016/j.meatsci.2007.06.016] [Citation(s) in RCA: 84] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2007] [Revised: 05/11/2007] [Accepted: 06/11/2007] [Indexed: 10/23/2022]
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Bauchart C, Morzel M, Chambon C, Mirand PP, Reynès C, Buffière C, Rémond D. Peptides reproducibly released by in vivo digestion of beef meat and trout flesh in pigs. Br J Nutr 2007; 98:1187-95. [PMID: 17764598 DOI: 10.1017/s0007114507761810] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Characterisation and identification of peptides (800 to 5000 Da) generated by intestinal digestion of fish or meat were performed using MS analyses (matrix-assisted laser desorption ionisation time of flight and nano-liquid chromatography electrospray-ionisation ion trap MS/MS). Four pigs fitted with cannulas at the duodenum and jejunum received a meal exclusively made of cooked Pectoralis profundus beef meat or cooked trout fillets. A protein-free meal, made of free amino acids, starch and fat, was used to identify peptides of endogenous origin. Peptides reproducibly detected in digesta (i.e. from at least three pigs) were evidenced predominantly in the first 3 h after the meal. In the duodenum, most of the fish- and meat-derived peptides were characteristic of a peptic digestion. In the jejunum, the majority of peptides appeared to result from digestion by chymotrypsin and trypsin. Despite slight differences in gastric emptying kinetics and overall peptide production, possibly in relation to food structure and texture, six and four similar peptides were released after ingestion of fish or meat in the duodenum and jejunum. A total of twenty-six different peptides were identified in digesta. All were fragments of major structural (actin, myosin) or sarcoplasmic (creatine kinase, glyceraldehyde-3-phosphate dehydrogenase and myoglobin) muscle proteins. Peptides were short ( < 2000 Da) and particularly rich in proline residues. Nineteen of them contained bioactive sequences corresponding mainly to an antihypertensive activity. The present work showed that after fish or meat ingestion, among the wide variety of peptides produced by enzymic digestion, some of them can be reproducibly observed in intestinal digesta.
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Affiliation(s)
- Caroline Bauchart
- INRA, UR370 Qualité des Produits Animaux, F-63122 St Genès Champanelle, France
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Bauchart C, Savary-Auzeloux I, Patureau Mirand P, Thomas E, Morzel M, Rémond D. Carnosine concentration of ingested meat affects carnosine net release into the portal vein of minipigs. J Nutr 2007; 137:589-93. [PMID: 17311945 DOI: 10.1093/jn/137.3.589] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Because of its physiological effects, carnosine (beta-alanyl-L-histidine) can be considered as a bioactive food component. The objective of this study was to assess the quantitative significance of intact carnosine absorption after ingestion of different beef meats, using the minipig as animal model. In a preliminary experiment, we evaluated the level of dietary carnosine in intestinal digesta of pigs (n = 4) after a meat meal (0.94 g protein/kg body weight) of grilled top loin (TL) or stewed shoulder (S). In accordance with meat carnosine concentration (20.7 and 7.2 micromol/g for TL and S, respectively), intestinal carnosine concentration was greater for TL than S. For both meats, carnosine flow to mid-jejunum was almost completed in the first 3 h following intake, and about one-half of the ingested carnosine disappeared from the intestinal lumen before the mid-jejunum. In catheterized minipigs (n = 4), we assessed the portal net release of dietary carnosine after a meat meal (1.4 g protein/kg body weight) of TL, S, and a blend of grilled neck and brisket (NB; 12.2 micromol carnosine/g). Postprandial carnosine plasma concentration and portal net release were not affected after an S meal, but they increased, proportionally to meat carnosine content, with NB and TL. For these meats, carnosine net release throughout the whole postprandial period accounted for 22% of the ingested carnosine. These results indicated that meat carnosine can be absorbed across the intestinal wall and that carnosine bioavailability depends on carnosine content of cooked meat.
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Affiliation(s)
- Caroline Bauchart
- UMR1019 Unité de Nutrition Humaine, Institut National de la Recherche Agronomique, Centre de Clermont-Ferrand-Theix, 63122 Saint Genès Champanelle, France
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Bauchart C, Chambon C, Mirand PP, Savary-Auzeloux I, Rémond D, Morzel M. Peptides in rainbow trout (Oncorhynchus mykiss) muscle subjected to ice storage and cooking. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.12.023] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Neyraud E, Sayd T, Morzel M, Dransfield E. Proteomic analysis of human whole and parotid salivas following stimulation by different tastes. J Proteome Res 2006; 5:2474-80. [PMID: 16944961 DOI: 10.1021/pr060189z] [Citation(s) in RCA: 74] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Whole and parotid salivas, collected after stimulation with tastants, were analyzed by 2D electrophoresis and mass spectrometry. In whole saliva, the number of proteins affected by taste stimulation increased in the order sweet < umami < bitter < acid. Annexin A1 and calgranulin A, involved in inflammation, were over-represented after umami, bitter, and sour stimulations. Their low abundance or absence in parotid saliva after bitter stimulation suggested that they originated from other oral glands or tissues.
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Affiliation(s)
- Eric Neyraud
- Wageningen Centre for Food Sciences, Diedenweg 20, PO Box 557, 6700 AN Wageningen, The Netherlands
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Morzel M, Gatellier P, Sayd T, Renerre M, Laville E. Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins. Meat Sci 2006; 73:536-43. [DOI: 10.1016/j.meatsci.2006.02.005] [Citation(s) in RCA: 210] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2005] [Revised: 02/08/2006] [Accepted: 02/08/2006] [Indexed: 11/28/2022]
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Morzel M, Chambon C, Lefèvre F, Paboeuf G, Laville E. Modifications of trout (Oncorhynchus mykiss) muscle proteins by preslaughter activity. J Agric Food Chem 2006; 54:2997-3001. [PMID: 16608221 DOI: 10.1021/jf0528759] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
The effect of two different preslaughter procedures (limited or 15-min intense muscular activity) on muscle trout proteins was investigated. Muscle was sampled 45 min and 24 h post-mortem, proteins were separated using two-dimensional electrophoresis, and spots of interest were tentatively identified by MALDI-TOF spectrometry. Twenty-nine and 4 spots were differentially represented between the two groups of fish at 45 min and 24 h post-mortem, respectively. Spots that could be identified corresponded mainly to proteins involved in energy-producing pathways (triosephosphate isomerase, enolase, pyruvate dehydrogenase) or to structural proteins (desmin, cap-Z, myosin heavy chain fragment). Persistent under-representation of desmin, a key cytoskeletal protein, in fish submitted to intense muscular activity suggests that such a preslaughter treatment can have an effect on post-mortem muscle integrity.
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Affiliation(s)
- Martine Morzel
- Quality of Animal Products, INRA, 63122 St Genès Champanelle, France.
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Sayd T, Morzel M, Chambon C, Franck M, Figwer P, Larzul C, Le Roy P, Monin G, Chérel P, Laville E. Proteome analysis of the sarcoplasmic fraction of pig semimembranosus muscle: implications on meat color development. J Agric Food Chem 2006; 54:2732-7. [PMID: 16569068 DOI: 10.1021/jf052569v] [Citation(s) in RCA: 147] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
Two-dimensional electrophoresis was used to investigate sarcoplasmic protein expression in pig Semimembranosus muscles sampled 20 min after slaughter. Two groups (light and dark) of 12 animals were selected from 1000 pigs, based on meat L values measured 36 h postmortem. Twenty-two proteins or fragments (p < 0.05) were differentially expressed. Muscles leading to darker meat had a more oxidative metabolism, indicated by more abundant mitochondrial enzymes of the respiratory chain, hemoglobin, and chaperone or regulator proteins (HSP27, alphaB-crystallin, and glucose-regulated protein 58 kDa). Conversely, enzymes of glycolysis were overexpressed in the lighter group. Such samples were also characterized by higher levels of glutathione S-transferase omega, which can activate the RyR calcium channels, and higher levels of cyclophilin D. This protein pattern is likely to have severe implications on postmortem metabolism, namely, acceleration of ATP depletion and pH fall and subsequent enhanced protein denaturation, well-known to induce discoloration.
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Affiliation(s)
- Thierry Sayd
- Qualité des Produits Animaux, INRA, 63122 St. Genès-Champanelle, France
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Morzel M, Chambon C, Hamelin M, Santé-Lhoutellier V, Sayd T, Monin G. Proteome changes during pork meat ageing following use of two different pre-slaughter handling procedures. Meat Sci 2004; 67:689-96. [DOI: 10.1016/j.meatsci.2004.01.008] [Citation(s) in RCA: 88] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2003] [Revised: 01/20/2004] [Accepted: 01/26/2004] [Indexed: 10/26/2022]
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Affiliation(s)
- M. Morzel
- Department of Food Technology, University College Cork, Western Road, Cork, Ireland
- National Food Biotechnology Centre, University College Cork, Western Road, Cork, Ireland
| | - E. M. Sheehan
- Department of Nutrition, University College Cork, Western Road, Cork, Ireland
| | - C. M. Delahunty
- Department of Nutrition, University College Cork, Western Road, Cork, Ireland
| | - E. K. Arendt
- Department of Food Technology, University College Cork, Western Road, Cork, Ireland
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Verrez-Bagnis V, Ladrat C, Morzel M, Noël J, Fleurence J. Protein changes in post mortem sea bass (Dicentrarchus labrax) muscle monitored by one- and two-dimensional gel electrophoresis. Electrophoresis 2001; 22:1539-44. [PMID: 11386667 DOI: 10.1002/1522-2683(200105)22:8<1539::aid-elps1539>3.0.co;2-k] [Citation(s) in RCA: 53] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
This study was devoted to the identification of specific peptides and proteins which can be used as indicators of freshness in fish. The post mortem evolution of protein patterns in farmed sea bass muscle was monitored by Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and two-dimensional electrophoresis (2-DE) after 0, 2, 4, and 6 days cold storage. SDS-electrophoresis, of total proteins and proteins soluble in low-ionic-strength solutions, revealed the gradual disappearance of a protein band of 16 kDa immediately after fish death. 2-DE allowed the classification of fish samples according to post mortem time. Three spots of interest, which disappeared progressively, were identified on the 2-DE patterns. Further research is required to establish the identity of these polypeptides and to evaluate their expression and post mortem evolution in another fish species.
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Affiliation(s)
- V Verrez-Bagnis
- Laboratory of Protein Biochemistry and Quality, French Research Institute for Sea Exploitation, Nantes.
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Morzel M, Verrez-Bagnis V, Arendt EK, Fleurence J. Use of two-dimensional electrophoresis to evaluate proteolysis in salmon (Salmo salar) muscle as affected by a lactic fermentation. J Agric Food Chem 2000; 48:239-244. [PMID: 10691622 DOI: 10.1021/jf990499k] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
Two-dimensional electrophoresis was used to study proteolysis in salmon fillets inoculated or not with the starter culture Lactobacillus sake LAD. Protein fragments appeared increasingly with time in both samples, indicating that the main quantitative changes were due to endogenous enzymes. In the most acidic zone (pI = 4-6. 20) particularly, proteolysis was overall independent from processing. In contrast, fermentation had a significant effect in the pH range 6.20-8.35, suggesting a specificity of the bacterial proteases of L. sake toward alkaline to slightly acidic proteins. Furthermore, fragments surrounding tropomyosin (apparent pI = 4.70) appeared in fermented samples, indicating that the protein may be a suitable substrate for the metabolism of L. sake LAD.
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Affiliation(s)
- M Morzel
- Department of Food Technology and National Food Biotechnology Centre, University College Cork, Cork City, Ireland
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Richardson N, Murray S, Morzel M, Gunson A. I-7. Liking for familiar and unfamiliar fruit juice drinks. Food Qual Prefer 1996. [DOI: 10.1016/s0950-3293(96)90193-7] [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: 12/01/2022]
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