Oral enzymatic detoxification system: Insights obtained from proteome analysis to understand its potential impact on aroma metabolization.
aroma
detoxification enzymes
metabolism
oral cavity
saliva
Journal
Comprehensive reviews in food science and food safety
ISSN: 1541-4337
Titre abrégé: Compr Rev Food Sci Food Saf
Pays: United States
ID NLM: 101305205
Informations de publication
Date de publication:
11 2021
11 2021
Historique:
revised:
02
09
2021
received:
22
03
2021
accepted:
10
09
2021
pubmed:
16
10
2021
medline:
19
11
2021
entrez:
15
10
2021
Statut:
ppublish
Résumé
The oral cavity is an entry path into the body, enabling the intake of nutrients but also leading to the ingestion of harmful substances. Thus, saliva and oral tissues contain enzyme systems that enable the early neutralization of xenobiotics as soon as they enter the body. Based on recently published oral proteomic data from several research groups, this review identifies and compiles the primary detoxification enzymes (also known as xenobiotic-metabolizing enzymes) present in saliva and the oral epithelium. The functions and the metabolic activity of these enzymes are presented. Then, the activity of these enzymes in saliva, which is an extracellular fluid, is discussed with regard to the salivary parameters. The next part of the review presents research evidencing oral metabolization of aroma compounds and the putative involved enzymes. The last part discusses the potential role of these enzymatic reactions on the perception of aroma compounds in light of recent pieces of evidence of in vivo oral metabolization of aroma compounds affecting their release in mouth and their perception. Thus, this review highlights different enzymes appearing as relevant to explain aroma metabolism in the oral cavity. It also points out that further works are needed to unravel the effect of the oral enzymatic detoxification system on the perception of food flavor in the context of the consumption of complex food matrices, while considering the impact of food oral processing. Thus, it constitutes a basis to explore these biochemical mechanisms and their impact on flavor perception.
Identifiants
pubmed: 34653315
doi: 10.1111/1541-4337.12857
doi:
Substances chimiques
Proteome
0
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
5516-5547Subventions
Organisme : Agence Nationale de la Recherche
ID : ANR-14-CE20-0001
Organisme : Agence Nationale de la Recherche
ID : ANR-16-CE21-0004
Organisme : Agence Nationale de la Recherche
ID : ANR-20-CE21-0002
Organisme : INRAE TRANSFORM department
ID : ANS CrysFlavor
Informations de copyright
© 2021 The Authors. Comprehensive Reviews in Food Science and Food Safety published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.
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