Nanoscale Mapping of the Physical Surface Properties of Human Buccal Cells and Changes Induced by Saliva

Aybeke, Ece Neslihan; Ployon, Sarah; Brulé, Marine; Fonseca, B. de; Bourillot, Eric; Morzel, Martine; Lesniewska, Eric; Canon, Francis

doi:10.1021/acs.langmuir.9b01979

Cited by 23 publications

(33 citation statements)

References 31 publications

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“…The different effect of polyphenols on guaiacol volatility in wines spiked with BC compared to wines with AS could be due to the different hydrophobic properties of BC. As said before, the presence at the surface of the oral cells of highly hydrophobic and hydrophilic domains due to the expression of different types of mucin [33] might differently affect the binding of different types of phenolic compounds to BC, which in turn might also affect the interaction with guaiacol.…”

Section: Effect Of Phenolic Compounds On Aroma Volatility In Wines Wimentioning

confidence: 89%

“…This polar compound could be salted out by the addition of BC, which could modify its solubility in the wine. Actually, using a model of oral epithelial cells, it has been shown that the surface of the oral cells present both highly hydrophobic and hydrophilic domains due to the different expression of MUC1/Y-LSO mucin [33]. The expression of MUC1 results in the presence of more hydrophobic and more charged areas at the cell surface [33].…”

Section: Effect Of Oral Components On Wine Aroma Volatilitymentioning

confidence: 99%

“…Actually, using a model of oral epithelial cells, it has been shown that the surface of the oral cells present both highly hydrophobic and hydrophilic domains due to the different expression of MUC1/Y-LSO mucin [33]. The expression of MUC1 results in the presence of more hydrophobic and more charged areas at the cell surface [33]. This might explain the change in wine polarity, making it more hydrophobic and provoking the salting out of more polar molecules.…”

Section: Effect Of Oral Components On Wine Aroma Volatilitymentioning

confidence: 99%

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Interactions among Odorants, Phenolic Compounds, and Oral Components and Their Effects on Wine Aroma Volatility

et al. 2020

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To determine the impact of oral physiology on the volatility of typical wine aroma compounds, mixtures of a synthetic wine with oral components (centrifuged human saliva (HS), artificial saliva with mucin (AS), and buccal epithelial cells (BC)) were prepared. Each wine type was independently spiked with four relevant wine odorants (guaiacol, β-phenyl ethanol, ethyl hexanoate, and β-ionone). Additionally, the impact of four types of phenolic compounds (gallic acid, catechin, grape seed extract, and a red wine extract) on aroma volatility in the HS, AS, and BC wines was also assessed. Static headspace was measured at equilibrium by solid phase microextraction–GC/MS analysis. Results showed a significant impact of oral components on the volatility of the four tested odorants. Independently of the type of aroma compound, aroma volatility was in general, higher in wines with BC. Moreover, while guaiacol and ethyl hexanoate volatility was significantly lower in wines with HS compared to wines with AS, β-ionone showed the opposite behavior, which might be related to metabolism and retention of mucin, respectively. Phenolic compounds also showed a different effect on aroma volatility depending on the type of compound and wine. Gallic acid had little effect on polar compounds but it enhanced the volatility of the most hydrophobic ones (ethyl hexanoate and β-ionone). In general, flavonoid type polyphenols significantly reduced the volatility of both polar (guaiacol and β-phenyl ethanol) and hydrophobic compounds (β-ionone in HS and BC wines), but through different mechanisms (e.g., π–π interactions and hydrophobic binding for polar and apolar odorants respectively). On the contrary, flavonoids enhanced the volatility of ethyl hexanoate, which might be due to the inhibition exerted on some salivary enzymes (e.g., carboxyl esterase) involved in the metabolism of this odorant molecule.

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Section: Effect Of Phenolic Compounds On Aroma Volatility In Wines Wimentioning

confidence: 89%

Section: Effect Of Oral Components On Wine Aroma Volatilitymentioning

confidence: 99%

Section: Effect Of Oral Components On Wine Aroma Volatilitymentioning

confidence: 99%

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Interactions among Odorants, Phenolic Compounds, and Oral Components and Their Effects on Wine Aroma Volatility

et al. 2020

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“…Therefore, the objective of this work is to combine new investigation methods for local determination of the RS field, targeting the two kinds of stress mentioned above. The first method is the Raman micro-spectroscopy, which is increasingly used in this field [9][10][11][12][13][14]. This technology enables fast micro-scale measurements on Raman-active materials such as oxides [9,10].Here, lattice bondings will be submitted to vibration through the inelastic photon scattering phenomenon using a low power laser emission.…”

Section: Purpose Of the Workmentioning

confidence: 99%

“…A more complete theory is available in "Experimental Section" of Aybeke, EN and al. paper [14]. This in-depth technique represents a significant change in stress investigation, especially when dealing with ceramic coatings.…”

Section: Purpose Of the Workmentioning

confidence: 99%

Micro-Scale Study of Residual Stresses in Cr2o3 Coatings Sprayed by Aps

Decroos

Langlade

Bourillot

et al. 2020

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Whichever the application field, every material forming process generates residual stresses on the surface. While they are likely to enhance the aimed properties of the final mechanical part, these stresses may also drastically reduce them and result in early failures. Therefore, understanding the residual stress state remains a major challenge when coating complex parts, especially as most characterization methods at the microscopic scale involve specific sample preparation procedures which may affect the residual stresses field. This work investigates the residual stress state that exists in chromium oxide coatings deposited via Atmospheric Plasma Spray (APS), using two pioneering techniques featuring high spatial resolution: Scanning Microwave Microscopy and Raman Micro-Spectroscopy. The first technique combines the measurement of microwave electromagnetic capacities of a Vector Network Analyzer with the subnanometric resolution of an Atomic Force Microscope: it thus enables performing depth investigations at very accurately defined positions of the probe on the surface. The second technique relies on the principle of photons inelastic scattering and involves a laser beam aiming at the material sample: it allows a fine characterization of the microstructure as well as defects and stresses detection via molecular vibratory signatures. The investigation scale is limited here to a few cubic micrometers. Due to the highly localized scales of our investigations, which also depend on the device, the objective of our procedure required that the comparison should be made not on individual points but on definite mapped areas, every spot being analyzed and post-treated one after another, with optimum measuring parameters. Results have been correlated with XRD measurements to cross-check the average amount of stress observed over a wider area.

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