Quantification of volatile metabolites derived from garlic in human breast milk

Scheffler, Laura; Sharapa, Constanze; Buettner, Andrea

doi:10.1016/j.foodchem.2018.09.039

Cited by 17 publications

(30 citation statements)

References 35 publications

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“…Accordingly, this compound, which is physiologically active in adults (22), may be ingested by the infant when breastfed after the mother ingested raw garlic. We further demonstrated that two odorless metabolites, namely allyl methyl sulfoxide (AMSO) and allyl methyl sulfone (AMSO 2 ) are excreted into milk along with AMS (12,16). These metabolites are also excreted into urine (10,23), together with other substances which are however considered being of minor quantitative importance in realistic consumption scenarios (10,24).…”

Section: Introductionmentioning

confidence: 89%

“…The milk samples were presented to the panelists in brown glass bottles (100 mL, 40 mm aperture) immediately after arriving from the mother's home. The attributes were selected according to previous investigations (12,16): hay-like, fishy, fatty, rancid, sweaty, metallic, grassy-green, sweet, egg white-like, lactic, butter-like, and garlic-like.…”

Section: Aroma Profile Analysis Of Milk Samplesmentioning

confidence: 99%

“…Quantification of AMS, AMSO, and AMSO 2 was carried out via stable isotope dilution assay [SIDA; (29)], as previously described by Scheffler et al (16,23). By using this approach, potential losses of the volatile compounds during the distillation process are taken into account.…”

Section: Quantification Of Ams Amso and Amsomentioning

confidence: 99%

“…Garlic-derived breath odor is generally considered unpleasant and can interfere with social interaction, which is why several attempts have been made to reduce this odor (15). Breast milk (hereafter: milk) also emits a garlic-like odor after garlic consumption by the mother (11,12,16). Milk odor influences breastfeeding interactions (17).…”

Section: Introductionmentioning

confidence: 99%

“…The garlic-like odor of milk has been reported to be most intensive about 2 h after ingestion, and to make infants spend significantly more time breast-feeding, yet without influencing milk intake (11,21). Recently, we identified AMS to be responsible for the garlic-like odor of milk after consumption of raw garlic (12,16). Accordingly, this compound, which is physiologically active in adults (22), may be ingested by the infant when breastfed after the mother ingested raw garlic.…”

Section: Introductionmentioning

confidence: 99%

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Quantification of Allyl Methyl Sulfide, Allyl Methyl Sulfoxide, and Allyl Methyl Sulfone in Human Milk and Urine After Ingestion of Cooked and Roasted Garlic

et al. 2020

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Due to its characteristic flavor and positive effects on human health, garlic is a highly valued food ingredient. Consumption of garlic alters the quality of body odors, which may in some instances hinder social interaction but be beneficial in other contexts, as it is assumed to contribute to early flavor learning in the breastfeeding context, for example. In previous work, allyl methyl sulfide (AMS) has been identified as the major odor-active metabolite in urine and milk, being excreted together with the odorless metabolites allyl methyl sulfoxide (AMSO) and allyl methyl sulfone (AMSO 2) after ingestion of raw garlic. The present work aimed to elucidate whether commonly used culinary thermal processing steps influence the excretion profiles of garlic-derived compounds. To this aim, urine (n = 6) and milk (n = 4) samples were donated before and after ingestion of roasted and cooked garlic and investigated by gas chromatography-olfactometry/mass spectrometry, and, in the case of milk, by aroma profile analysis. The concentrations of AMS, AMSO, and AMSO 2 were determined by stable isotope dilution assays. Sensory evaluations revealed that a garlic-like odor was perceivable in milk samples donated after ingestion of roasted and cooked garlic. Besides AMS, AMSO, and AMSO 2 , no other odor-active or odorless compounds related to the ingestion of roasted or cooked garlic were detected in the urine and milk samples. Maximum concentrations of the metabolites were detected around 1-2 h after garlic intake. In some cases, a second maximum occurred around 6 h after ingestion of garlic. The cooking procedure led to a more important reduction of metabolite concentrations than the roasting procedure. These findings suggest that intake of processed garlic leads to a transfer of odor-active and odorless metabolites into milk, which contributes to early flavor learning during breastfeeding and may also have a physiological effect on the infant.

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Section: Introductionmentioning

confidence: 89%

Section: Aroma Profile Analysis Of Milk Samplesmentioning

confidence: 99%

Section: Quantification Of Ams Amso and Amsomentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Quantification of Allyl Methyl Sulfide, Allyl Methyl Sulfoxide, and Allyl Methyl Sulfone in Human Milk and Urine After Ingestion of Cooked and Roasted Garlic

et al. 2020

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Geruchsstoffmetabolismus im Menschen

et al. 2022

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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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Odorant Metabolism in Humans

et al. 2022

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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.

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Quantification of volatile metabolites derived from garlic in human breast milk

Cited by 17 publications

References 35 publications

Quantification of Allyl Methyl Sulfide, Allyl Methyl Sulfoxide, and Allyl Methyl Sulfone in Human Milk and Urine After Ingestion of Cooked and Roasted Garlic

Quantification of Allyl Methyl Sulfide, Allyl Methyl Sulfoxide, and Allyl Methyl Sulfone in Human Milk and Urine After Ingestion of Cooked and Roasted Garlic

Geruchsstoffmetabolismus im Menschen

Odorant Metabolism in Humans

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