Specificity of Saliva Esterases by Wine Carboxylic Esters and Inhibition by Wine Phenolic Compounds Under Simulated Oral Conditions

The specificity of human esterase activity (EA) from the stimulated (SS) and non-stimulated (NSS) saliva toward different typical wine odorant carboxylic esters and its inhibition by the wine phenolic compounds has been evaluated. For the specificity, six p-nitrophenyl linked esters with different c...

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Autores principales:	María Pérez-Jiménez, Carolina Muñoz-González, María Ángeles Pozo-Bayón
Formato:	article
Lenguaje:	EN
Publicado:	Frontiers Media S.A. 2021
Materias:	wine odorant esters stimulated and non-stimulated saliva oral aroma metabolism saliva esterase enzymes polyphenols Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/e39f8c359d3e4b91acb2e33ef90e561d
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spelling	oai:doaj.org-article:e39f8c359d3e4b91acb2e33ef90e561d2021-11-04T06:31:47ZSpecificity of Saliva Esterases by Wine Carboxylic Esters and Inhibition by Wine Phenolic Compounds Under Simulated Oral Conditions2296-861X10.3389/fnut.2021.761830https://doaj.org/article/e39f8c359d3e4b91acb2e33ef90e561d2021-11-01T00:00:00Zhttps://www.frontiersin.org/articles/10.3389/fnut.2021.761830/fullhttps://doaj.org/toc/2296-861XThe specificity of human esterase activity (EA) from the stimulated (SS) and non-stimulated (NSS) saliva toward different typical wine odorant carboxylic esters and its inhibition by the wine phenolic compounds has been evaluated. For the specificity, six p-nitrophenyl linked esters with different carbon chain lengths (from 2 to 12 carbons) were employed. The five single phenolic compounds (catechin, quercetin, kaempferol, myricetin, and resveratrol) at typical wine concentrations were assayed in the salivary EA inhibition study. Additionally, the inhibition exerted by the mixtures of wine polyphenols was evaluated using four commercial phenolic extracts [a grape seed extract (GSE), the monomers and oligomer fraction of the GSE, and a red wine extract (RWE)]. Finally, the saliva EA under the wine consumption conditions (pH = 5 and 11.3% ethanol) was evaluated. The results showed a higher EA in SS than NSS. It was also shown that the EA was higher toward the smaller than bigger esters regardless of the saliva types (SS or NSS). However, the inhibition exerted on saliva EA by the individual and mixtures of phenolic compounds was proven. Catechin was the phenolic compound that mostly inhibited saliva EA, while resveratrol showed the lowest EA inhibition. This inhibition was mainly related to the concentration of the phenolic compounds, but also with its structure. Finally, under simulated wine consumption, a decrease in EA was produced, which was mainly provoked by the decrease in the salivary pH. Nonetheless, since salivary pH recovers a few seconds after wine consumption, saliva EA might be relevant for the long-lasting perception of wine esters.María Pérez-JiménezCarolina Muñoz-GonzálezMaría Ángeles Pozo-BayónFrontiers Media S.A.articlewine odorant estersstimulated and non-stimulated salivaoral aroma metabolismsaliva esterase enzymespolyphenolsNutrition. Foods and food supplyTX341-641ENFrontiers in Nutrition, Vol 8 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	wine odorant esters stimulated and non-stimulated saliva oral aroma metabolism saliva esterase enzymes polyphenols Nutrition. Foods and food supply TX341-641
spellingShingle	wine odorant esters stimulated and non-stimulated saliva oral aroma metabolism saliva esterase enzymes polyphenols Nutrition. Foods and food supply TX341-641 María Pérez-Jiménez Carolina Muñoz-González María Ángeles Pozo-Bayón Specificity of Saliva Esterases by Wine Carboxylic Esters and Inhibition by Wine Phenolic Compounds Under Simulated Oral Conditions
description	The specificity of human esterase activity (EA) from the stimulated (SS) and non-stimulated (NSS) saliva toward different typical wine odorant carboxylic esters and its inhibition by the wine phenolic compounds has been evaluated. For the specificity, six p-nitrophenyl linked esters with different carbon chain lengths (from 2 to 12 carbons) were employed. The five single phenolic compounds (catechin, quercetin, kaempferol, myricetin, and resveratrol) at typical wine concentrations were assayed in the salivary EA inhibition study. Additionally, the inhibition exerted by the mixtures of wine polyphenols was evaluated using four commercial phenolic extracts [a grape seed extract (GSE), the monomers and oligomer fraction of the GSE, and a red wine extract (RWE)]. Finally, the saliva EA under the wine consumption conditions (pH = 5 and 11.3% ethanol) was evaluated. The results showed a higher EA in SS than NSS. It was also shown that the EA was higher toward the smaller than bigger esters regardless of the saliva types (SS or NSS). However, the inhibition exerted on saliva EA by the individual and mixtures of phenolic compounds was proven. Catechin was the phenolic compound that mostly inhibited saliva EA, while resveratrol showed the lowest EA inhibition. This inhibition was mainly related to the concentration of the phenolic compounds, but also with its structure. Finally, under simulated wine consumption, a decrease in EA was produced, which was mainly provoked by the decrease in the salivary pH. Nonetheless, since salivary pH recovers a few seconds after wine consumption, saliva EA might be relevant for the long-lasting perception of wine esters.
format	article
author	María Pérez-Jiménez Carolina Muñoz-González María Ángeles Pozo-Bayón
author_facet	María Pérez-Jiménez Carolina Muñoz-González María Ángeles Pozo-Bayón
author_sort	María Pérez-Jiménez
title	Specificity of Saliva Esterases by Wine Carboxylic Esters and Inhibition by Wine Phenolic Compounds Under Simulated Oral Conditions
title_short	Specificity of Saliva Esterases by Wine Carboxylic Esters and Inhibition by Wine Phenolic Compounds Under Simulated Oral Conditions
title_full	Specificity of Saliva Esterases by Wine Carboxylic Esters and Inhibition by Wine Phenolic Compounds Under Simulated Oral Conditions
title_fullStr	Specificity of Saliva Esterases by Wine Carboxylic Esters and Inhibition by Wine Phenolic Compounds Under Simulated Oral Conditions
title_full_unstemmed	Specificity of Saliva Esterases by Wine Carboxylic Esters and Inhibition by Wine Phenolic Compounds Under Simulated Oral Conditions
title_sort	specificity of saliva esterases by wine carboxylic esters and inhibition by wine phenolic compounds under simulated oral conditions
publisher	Frontiers Media S.A.
publishDate	2021
url	https://doaj.org/article/e39f8c359d3e4b91acb2e33ef90e561d
work_keys_str_mv	AT mariaperezjimenez specificityofsalivaesterasesbywinecarboxylicestersandinhibitionbywinephenoliccompoundsundersimulatedoralconditions AT carolinamunozgonzalez specificityofsalivaesterasesbywinecarboxylicestersandinhibitionbywinephenoliccompoundsundersimulatedoralconditions AT mariaangelespozobayon specificityofsalivaesterasesbywinecarboxylicestersandinhibitionbywinephenoliccompoundsundersimulatedoralconditions
_version_	1718445123374678016

Specificity of Saliva Esterases by Wine Carboxylic Esters and Inhibition by Wine Phenolic Compounds Under Simulated Oral Conditions

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