Fiche publication
Date publication
janvier 2026
Journal
Journal of agricultural and food chemistry
Auteurs
Membres identifiés du Cancéropôle Est :
Pr LIRUSSI Frédéric
Tous les auteurs :
Muradova M, Proskura A, Senty-Segault V, Boichot V, Ilina V, Poirier N, Gourrat K, Chaloyard J, Nadtochii L, Baranenko D, Heydel JM, Canon F, Lirussi F, Schwartz M, Neiers F
Lien Pubmed
Résumé
Flavor perception is driven by the interplay of gustation, olfaction, and somatosensory inputs. Among the factors influencing flavor perception, the enzymatic activity of oral bacterial glycosidases plays a role in modulating taste and aroma, generating aroma molecules from glycosidic precursors. This study investigates the capacity of oral bacterial β-glucosidases to hydrolyze glycosidic aroma precursors. Seven candidate enzymes from oral bacteria were recombinantly produced and screened for glycosidase activity. Among them, only the β-glucosidase from . (PsBG1) showed hydrolytic activity toward chromogenic substrates and the aroma glucosides tested, leading to the release of salicylaldehyde, hexanol, and octanol, as confirmed by GC-MS. Structural analysis of PsBG1 revealed key residues involved in substrate recognition and catalysis. These results identify a specific oral bacterial enzyme capable of releasing aroma-active compounds from glycosides , suggesting a potential contribution of oral microbiota enzymatic activity to in-mouth aroma release.
Mots clés
biotransformation, flavor perception, food aroma precursors, oral microbiome, salivary enzymatic activity, volatile aglycones
Référence
J Agric Food Chem. 2026 01 18;:
