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

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 concentrationmore » 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.« less
Authors:
 [1] ;  [1] ;  [1] ;  [1] ;  [2] ;  [3] ;  [4] ;  [5] ;  [6] ;  [7] ;  [8] ;  [1]
  1. Univ. of Naples Federico II, Portici (Italy). Dept. of Agricultural Sciences
  2. Giovanni Bosco Hospital, Naples (Italy). General and Laparoscopic Surgery Unit
  3. Second Univ. of Naples, Caserta (Italy). Dept. of Environmental, Biological and Pharmaceutical Sciences and Technologies; IRCCS, Multimedica, Milano (Italy)
  4. Second Univ. of Naples, Caserta (Italy). Dept. of Environmental, Biological and Pharmaceutical Sciences and Technologies
  5. Agricultural Research Council, Rome (Italy). Research Center on Food and Nutrition
  6. Argonne National Lab. (ANL), Argonne, IL (United States)
  7. Argonne National Lab. (ANL), Argonne, IL (United States); Univ. of Chicago, IL (United States). Computation Inst.
  8. Argonne National Lab. (ANL), Argonne, IL (United States); Univ. of Chicago, IL (United States). Dept. of Ecology and Evolution
Publication Date:
Grant/Contract Number:
AC02-06CH11357
Type:
Accepted Manuscript
Journal Name:
PLoS ONE
Additional Journal Information:
Journal Volume: 9; Journal Issue: 1; Journal ID: ISSN 1932-6203
Publisher:
Public Library of Science
Research Org:
Argonne National Lab. (ANL), Argonne, IL (United States)
Sponsoring Org:
USDOE; Italian Ministry of University and Research (MIUR)
Country of Publication:
United States
Language:
English
Subject:
59 BASIC BIOLOGICAL SCIENCES; 60 APPLIED LIFE SCIENCES
OSTI Identifier:
1395981

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., and Ercolini, Danilo. Saliva from Obese Individuals Suppresses the Release of Aroma Compounds from Wine. United States: N. p., Web. doi:10.1371/journal.pone.0085611.
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. Saliva from Obese Individuals Suppresses the Release of Aroma Compounds from Wine. United States. doi:10.1371/journal.pone.0085611.
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., and Ercolini, Danilo. 2014. "Saliva from Obese Individuals Suppresses the Release of Aroma Compounds from Wine". United States. doi:10.1371/journal.pone.0085611. https://www.osti.gov/servlets/purl/1395981.
@article{osti_1395981,
title = {Saliva from Obese Individuals Suppresses the Release of Aroma Compounds from Wine},
author = {Piombino, Paola and Genovese, Alessandro and Esposito, Silvia and Moio, Luigi and Cutolo, Pier Paolo and Chambery, Angela and Severino, Valeria and Moneta, Elisabetta and Smith, Daniel P. and Owens, Sarah M. and Gilbert, Jack A. and Ercolini, Danilo},
abstractNote = {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.},
doi = {10.1371/journal.pone.0085611},
journal = {PLoS ONE},
number = 1,
volume = 9,
place = {United States},
year = {2014},
month = {1}
}

Works referenced in this record:

Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
journal, August 1970