Saliva from Obese Individuals Suppresses the Release of Aroma Compounds from Wine

Piombino, Paola; Genovese, Alessandro; Esposito, Silvia; Moio, Luigi; Cutolo, Pier Paolo; Chambery, Angela; Severino, Valeria; Moneta, Elisabetta; Smith, Daniel P.; Owens, Sarah M.; Gilbert, Jack A.; Ercolini, Danilo

doi:10.1371/journal.pone.0085611

Saliva from Obese Individuals Suppresses the Release of Aroma Compounds from Wine

Journal Article · Wed Jan 22 00:00:00 EST 2014 · PLoS ONE

DOI:https://doi.org/10.1371/journal.pone.0085611· OSTI ID:1395981

Piombino, Paola ^[1]; Genovese, Alessandro ^[1]; Esposito, Silvia ^[1]; Moio, Luigi ^[1]; Cutolo, Pier Paolo ^[2]; Chambery, Angela ^[3]; Severino, Valeria ^[4]; Moneta, Elisabetta ^[5]; Smith, Daniel P. ^[6]; Owens, Sarah M. ^[7]; Gilbert, Jack A. ^[8]; Ercolini, Danilo ^[1]

Univ. of Naples Federico II, Portici (Italy). Dept. of Agricultural Sciences
Giovanni Bosco Hospital, Naples (Italy). General and Laparoscopic Surgery Unit
Second Univ. of Naples, Caserta (Italy). Dept. of Environmental, Biological and Pharmaceutical Sciences and Technologies; IRCCS, Multimedica, Milano (Italy)
Second Univ. of Naples, Caserta (Italy). Dept. of Environmental, Biological and Pharmaceutical Sciences and Technologies
Agricultural Research Council, Rome (Italy). Research Center on Food and Nutrition
Argonne National Lab. (ANL), Argonne, IL (United States)
Argonne National Lab. (ANL), Argonne, IL (United States); Univ. of Chicago, IL (United States). Computation Inst.
Argonne National Lab. (ANL), Argonne, IL (United States); Univ. of Chicago, IL (United States). Dept. of Ecology and Evolution

Background: Recent evidence suggests that a lower extent of the retronasal aroma release correspond to a higher amount of ad libitum food intake. This has been regarded as one of the bases of behavioral choices towards food consumption in obese people. Here in this pilot study we investigated the hypothesis that saliva from obese individuals could be responsible for an alteration of the retro-nasal aroma release. We tested this hypothesis in vitro, by comparing the release of volatiles from a liquid food matrix (wine) after its interaction with saliva from 28 obese (O) and 28 normal-weight (N) individuals. Methods and Findings: Amplicon sequencing of the 16S rRNA V4 region indicated that Firmicutes and Actinobacteria were more abundant in O, while Proteobacteria and Fusobacteria dominated in N. Streptococcaceae were significantly more abundant in the O subjects and constituted 34% and 19% on average of the saliva microbiota of O and N subjects, respectively. The Total Antioxidant Capacity was higher in O vs N saliva samples. A model mouth system was used to test whether the in-mouth wine aroma release differs after the interaction with O or N saliva. In O samples, a 18% to 60% significant decrease in the mean concentration of wine volatiles was detected as a result of interaction with saliva, compared with N. This suppression was linked to biochemical differences in O and N saliva composition, which include protein content. Conclusion: Microbiological and biochemical differences were found in O vs N saliva samples. An impaired retronasal aroma release from white wine was detected in vitro and linked to compositional differences between saliva from obese and normal-weight subjects. Additional in vivo investigations on diverse food matrices could contribute to understanding whether a lower olfactory stimulation due to saliva composition can be a co-factor in the development/maintenance of obesity.

View Accepted Manuscript (DOE)

Research Organization:: Argonne National Laboratory (ANL), Argonne, IL (United States)

Sponsoring Organization:: Italian Ministry of University and Research (MIUR); USDOE

Grant/Contract Number:: AC02-06CH11357

OSTI ID:: 1395981

Journal Information:: PLoS ONE, Journal Name: PLoS ONE Journal Issue: 1 Vol. 9; ISSN 1932-6203

Publisher:: Public Library of ScienceCopyright Statement

Country of Publication:: United States

Language:: English

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