Is there a role for salivary detoxification enzymes in taste perception?
2021
Schwartz, Mathieu | Brignot, Hélène | Chavanne, Evelyne | Feron, Gilles | Hummel, Thomas | Zhu, Yunmeng | von Koskull, Dorothee | Heydel, Jean-Marie | Briand, Loïc | Canon, Francis | Neiers, F. | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA) ; Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Université Bourgogne Franche-Comté [COMUE] (UBFC) | Technische Universität Dresden = Dresden University of Technology (TU Dresden)
Online event (Live and on-demand). Open access conference indexed in OpenAIRE.
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Mostrar más [+] Menos [-]Inglés. Flavour perception results from the interactions of many molecules in mouth, including the ones that occur between oral enzymes and odorants or tastants, which are released upon food mastication. Taste perception results from the activation of taste receptors present in the taste buds, which are bathed in saliva. As a result, molecules eliciting the taste modality have to be dissolved in saliva to reach the taste receptors and interact with salivary proteins. Some of these salivary proteins have a carrier role or a metabolization role via their enzymatic activity. Among these proteins are found some enzymes involved in the detoxification process. Interestingly, they can potentially recognize a large panel of molecules including taste molecules. The aim of this work was to characterise the presence of such enzymes in saliva, their ability to bind taste compounds and consequently to discuss their possible role in taste modulation.
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Información bibliográfica
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