Scope: Breast milk is repeatedly postulated to shape the first aroma and taste impressions of infants and thus impact their flavor learning. The objective of this study is to assess the transition of aroma compounds from a customary curry dish into milk. Methods and Results: The article prepares a standardized curry dish and administers the dish to nursing mothers (n = 18) in an intervention study. The participants donate one milk sample before and three samples after the intervention. Due to their olfactory or quantitative relevance in the curry dish, 1,8-cineole, linalool, cuminaldehyde, cinnamaldehyde, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, sotolone, eugenol, vanillin, and 𝜸-nonalactone are defined as target compounds, and their transition into milk is quantified by gas chromatography-mass spectrometry. A significant transition into the milk is observed for linalool, and its olfactory relevance in this respect is supported by calculated odor activity values. In contrast, no relevant levels are detected for the other eight target compounds. Conclusion: Ingestion of a customary curry dish can lead to an alteration of the milk aroma, which might be perceived by the infant during breastfeeding. The current study also demonstrates that the extent of aroma transfer differs between both substances and individuals.
Odorants are relatively small molecules which are easily taken up and distributed in the human body. Despite their relevance in everyday life, however, only a limited amount of evidence about their metabolism, pathways, and bioactivities in the human body exists. With this Review, we aim to encourage future interdisciplinary research on the function and mechanisms of the biotransformation of odorants, involving different disciplines such as nutrition, medicine, biochemistry, chemistry, and sensory sciences. Starting with a general overview of the different ways of odorant uptake and enzymes involved in the metabolism of odorants, a more precise description of biotransformation processes and their function in the oral cavity, the nose, the lower respiratory tract (LRT), and the gastrointestinal tract (GIT) is given together with an overview of the different routes of odorant excretion. Finally, perspectives for future research are discussed.
Dietary aroma transfer into human milk has been studied in many scenarios, including direct transmission and biotransformation. This perspective highlights recent research that focuses on the latter, with examples given in relation to 1,8cineole and garlic-derived odorants. Three future directions are discussed, comprising (a) achieving a more comprehensive understanding of the chemical and physiological basis of aroma transfer into milk via pharmacological methods, advanced analytical techniques, and ecologically valid study designs, (b) assessing the bioactivity of odorants and their metabolites present in milk that are ingested by the infant, and (c) translating the insights gained on aroma transmission in relation to taste attributes and bioactive components of the maternal diet.
Introduction: The diet of breastfeeding mothers could bring nurslings into contact with flavor compounds putatively contributing to early sensory programming of the infant. The study investigates whether tastants from a customary curry dish consumed by mothers are detectable in their milk afterwards and can be perceived by the infant. Methods and Results: Sensory evaluation identifies pungency as the dominating taste impression of the curry dish. Its ingredients of chili, pepper, and ginger suggest the flavor compounds capsaicin, piperine, and 6-gingerol as analytical targets. Breastfeeding mothers are recruited for an intervention trial involving the consumption of the curry dish and subsequent collection of milk samples for flavor compound analysis. Targeted and untargeted mass spectrometric (MS)-investigations identify exclusively piperine as an intervention-derived compound in human milk. However, concentrations are below the human taste threshold. Conclusion: Piperine from pepper-containing foods transfers into the mother's milk within 1 h and is delivered to the nursling. Concentrations of 50 and 200 nM of piperine are 70-350 times below the human taste threshold, but TRPV1 (Transient Receptor Potential Vanilloid-1 ion channel) desensitization through frequent exposure to sub-taste-threshold concentrations could contribute to an increased tolerance at a later age.
Geruchsstoffe sind verhältnismäßig kleine Moleküle, welche vom menschlichen Körper leicht aufgenommen werden können. Trotz ihrer großen Relevanz im Alltag ist vergleichsweise wenig über ihren Metabolismus, ihre Verteilungswege und ihre Bioaktivität im menschlichen Körper bekannt. Mit diesem Aufsatz möchten wir zu interdisziplinärer Forschung an den Schnittstellen zwischen Ernährungswissenschaften, Medizin, Biochemie, Chemie und Wahrnehmungswissenschaften beitragen, um das Wissen über die Mechanismen und Funktion der Biotransformation von Geruchsstoffen zu erweitern. Innerhalb des Artikels wird zunächst ein allgemeiner Überblick über die Aufnahme von Geruchsstoffen und die bei der Verstoffwechselung beteiligten Enzyme gegeben. Anschließend wird speziell auf die Biotransformation im Mund-und Nasenraum sowie in der Lunge und im Gastrointestinaltrakt eingegangen, und die verschiedenen Ausscheidungswege werden aufgezeigt. Schließlich wird ein Ausblick auf die zukünftige Forschung gegeben und diskutiert.
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