Ternary oxides AM02, A2MO 3 and AsMO 6 with monovalent A and tri-, tetra-or hepta-valent M metals can exhibit order/disorder transitions with about 20 superstructures of the NaC1 lattice. Some structures can be related to AM, A2M and A sM alloys with a larger distortion of the lattice due to stronger interactions between metal atoms. In ternary oxides about 30 short-range order configurations are selected for the first, second and third shell of metal atoms in applying Pauling's electrovalence rule. Stable configurations are characterized by the strength of Coulomb interactions and by a high point symmetry'of the M atoms. Mainly disordered ternary oxides can vary stoichiometrically with a frequent occurrence of vacancies or with partial occupation of tetrahedral interstices by A atoms.
Oral stimulation with chemosensates was found to trigger changes in the composition of the salivary proteome and metabolome, which translate into a functional modulation of odor and taste perception. Orosensory intervention with 6-gingerol induced a significant increase in the abundance of salivary sulfhydryl oxidase 1, which was found to catalyze the oxidative decline of odor-active 2-furfurylthiol, thus resulting in a decrease in the odorant levels in exhaled breath, as shown by PTR-MS, and a reduction of the perceived sulfury after-smell. Therefore, sulfhydryl oxidase 1 may be considered as a component of a molecular network triggering oral cleansing mechanisms after food ingestion. Moreover, oral stimulation with citric acid, followed by targeted metabolomics, was found to induce a strong increase in salivary concentrations of minerals and, in particular, sodium ions, whereas the other metabolites were rather unaffected. Because of the elevated basal levels of salivary sodium after citric acid stimulation, NaCl test stimuli were perceived as significantly less salty, most likely due to the decreased sensory contrast. This indicates the modulation of the salivary proteome and metabolome to be a major perireceptor event in fine-tuning odor and taste sensitivity.
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