Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity

Dinu, Vlad; Gillis, Richard B.; MacCalman, Thomas; Lim, Mui; Adams, Gary G.; Harding, Stephen E.; Fisk, Ian D.

doi:10.1007/s11483-019-09574-2

Cited by 12 publications

(13 citation statements)

References 48 publications

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“…The sedimentation velocity results show the distribution of sedimentation coefficients for 1.0 mg/mL BSM solution, revealing a broad polydisperse distribution ranging from 2 to 12S, as shown previously (Dinu et al 2019a ). The addition of linear aldehydes and ketone volatile compounds was shown to result in an increase in the proportion of species of high sedimentation rates, tailing up to ~ 28S for the mixtures containing more hydrophilic compounds such as butanone or hexanal (Fig.…”

Section: Resultssupporting

confidence: 86%

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Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins

et al. 2020

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Aroma compounds are diverse low molecular weight organic molecules responsible for the flavour of food, medicines or cosmetics. Natural and artificial aroma compounds are manufactured and used by the industry to enhance the flavour and fragrance of products. While the low concentrations of aroma compounds present in food may leave no effect on the structural integrity of the mucosa, the effect of concentrated aroma volatiles is not well understood. At high concentrations, like those found in some flavoured products such as e-cigarettes, some aroma compounds are suggested to elicit a certain degree of change in the mucin glycoprotein network, depending on their functional group. These effects are particularly associated with carbonyl compounds such as aldehydes and ketones, but also phenols which may interact with mucin and other glycoproteins through other interaction mechanisms. This study demonstrates the formation of such interactions in vitro through the use of molecular hydrodynamics. Sedimentation velocity studies reveal that the strength of the carbonyl compound interaction is influenced by compound hydrophobicity, in which the more reactive short chain compounds show the largest increase in mucin-aroma sedimentation coefficients. By contrast, the presence of groups that increases the steric hindrance of the carbonyl group, such as ketones, produced a milder effect. The interaction effects were further demonstrated for hexanal using size exclusion chromatography light scattering (SEC-MALS) and intrinsic viscosity. In addition, phenolic aroma compounds were identified to reduce the sedimentation coefficient of mucin, which is consistent with interactions in the non-glycosylated mucin region.

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Section: Resultssupporting

confidence: 86%

“…The elution profiles (Fig. 2 ) reveal a broad multi-component distribution of BSM, ranging from ~ 16 to 24 min, as reported previously (Dinu et al 2019a ). However, the addition of hexanal led to the formation of larger moieties (Peak 2), which appear to be up to ten times larger than the average molecular mass for Peak 1.…”

Section: Resultssupporting

confidence: 85%

Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins

et al. 2020

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“…Previous research by Castro and Ross 7 has shown that the non-volatile matrix affects the headspace partitioning, as well as the sensory perception of volatile compounds in a model beer due to a physical suppression effect. Other research has also shown that an increased proportion of macromolecules in solution affects the rate of diffusion of aroma compounds, thereby leading to a lower aroma release [41][42][43][44] .…”

Section: Discussionmentioning

confidence: 99%

Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics

Ramsey

Dinu

Linforth

et al. 2020

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Consumer sensory evaluation, aroma release analysis and biophysical protein analysis were used to investigate the effect of ethanol on the release and perception of flavour in beer (lager and stout) at different ethanol levels (0 and 5% ABV). Consumer study results showed no significant differences in orthonasal perception, yet retronasal results showed that 0% lager was perceived as maltier with reduced fruitiness, sweetness, fullness/body and alcohol warming sensation (p < 0.05). Whilst ethanol alone decreases the aroma release regardless of LogP, the presence of α-amylase selectively reduces the headspace concentration of hydrophobic compounds. It was found that ethanol has a subtle inhibitory effect on the binding of hydrophobic compounds to α-amylase, thereby increasing their headspace concentration in the 5% ABV as compared to the 0% beers. This synergistic ethanol * saliva effect is attributed to the changes in the conformation of α-amylase due to ethanol-induced denaturation. It is hypothesised that the partially unfolded protein structures have a lower number of hydrophobic pockets, leading to a lower capacity to entrap hydrophobic aroma compounds. This supports the hypothesis that ethanol * saliva interactions directly impact the sensory and flavour properties of beer, which would provide a basis for further investigations in reformulation of 0% ABV drinks.

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“…They have the formidable ability to act as a permeability barrier, regulating access across to the epithelium. Most mucins are heavily glycosylated, although they do contain regions of unglycosylated polypeptide, predominantly composed of cysteine, serine, threonine and proline 93 . Serine, threonine and proline assist in the coiling of the glycoprotein, which may give rise to potential protein-aroma interaction sites through hydrogen bonding and hydrophobic interactions.…”

Section: Interactions Of Flavour Compounds With Biological Structuresmentioning

confidence: 99%

“…Interactions with phenolic aroma compounds have also been documented. For instance, p-cresol, a by-product of citral degradation, which is present in some citrus-flavoured drinks, was shown to interact with mucins to result in the formation of smaller fragments 93 . A similar compound is m-cresol that has long been used as an excipient in insulin formulations in order to deaggregate insulins and keep the proteins in their active, monomeric form 98 .…”

Section: Interactions Of Flavour Compounds With Biological Structuresmentioning

confidence: 99%

Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour

et al. 2020

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Food flavour ingredients are required by law to obtain prior approval from regulatory bodies, such as the U.S. Food and Drug Administration (FDA) or the European Food Safety Authority (EFSA) in terms of toxicological data and intended use levels. However, there are no regulations for labelling the type and concentration of flavour additives on the product, primarily due to their low concentration in food and generally recognised as safe (GRAS) status determined by the flavour and extract manufacturers’ association (FEMA). Their status for use in e-cigarettes and other vaping products challenges these fundamental assumptions, because their concentration can be over ten-thousand times higher than in food, and the method of administration is through inhalation, which is currently not evaluated by the FEMA expert panel. This work provides a review of some common flavour ingredients used in food and vaping products, their product concentrations, inhalation toxicity and aroma interactions reported with different biological substrates. We have identified several studies, which suggest that the high concentrations of flavour through inhalation may pose a serious health threat, especially in terms of their cytotoxicity. As a result of the wide range of possible protein-aroma interactions reported in our diet and metabolism, including links to several non-communicable diseases, we suggest that it is instrumental to update current flavour- labelling regulations, and support new strategies of understanding the effects of flavour uptake on the digestive and respiratory systems, in order to prevent the onset of future non-communicable diseases.

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Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity

Cited by 12 publications

References 48 publications

Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins

Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins

Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics

Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour

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