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Título: | Bioconversion of glycosidic precursors from sour guava (Psidium friedrichsthalianum nied.) fruit by the oral microbiota into odor-active volatile compounds |
Autor: | Cuadrado-Silva, Carmen Tatiana; Muñoz-González, Carolina CSIC ORCID ; Giraldo, Ramón; Pozo-Bayón, Mª Ángeles CSIC ORCID ; Osorio, Coralia | Palabras clave: | Aroma precursors Oral microbiota Glycosides |
Fecha de publicación: | 2022 | Editor: | Multidisciplinary Digital Publishing Institute | Citación: | Molecules 27(4): 1269 (2022) | Resumen: | The ability of the human oral microbiota to hydrolyze the glycosidic aroma precursor extract isolated from sour guava (Psidium friedrichsthalianum Nied.) fruits was studied herein. The glycosidic extract (GP) was incubated with a mixture of the oral microbiota isolated from three individuals’ saliva to evaluate the hydrolytic capacity of oral bacteria in the generation of odor-active compounds. The oral microbiota was able to release 1-hexanol from GP, under both aerobic and anaerobic conditions. Additionally, the aroma precursor extracts showed a decrease in the growth of harmful oral bacteria (Streptococcus and Actinomyces). This effect can be considered beneficial to human health because these bacteria have been related to different diseases of the bucco-respiratory tract. | Descripción: | This article belongs to the Special Issue Food Oral Processing and Flavour. | Versión del editor: | https://doi.org/10.3390/molecules27041269 | URI: | http://hdl.handle.net/10261/279012 | DOI: | 10.3390/molecules27041269 | E-ISSN: | 1420-3049 |
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