Abstract
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.
Highlights
Psidium friedrichsthalianum Nied. is a tropical fruit that belongs to the Myrtaceae family.It is highly consumed in Central America and the Caribbean coast of South America
The Psidium friedrichsthalianum fruits were selected according to their ripeness, based on the values of the following parameters: pH (2.67 ± 0.06), soluble solid content (9.6 ± 0.3 ◦Bx), and titratable acidity expressed as citric acid percentage (2.75 ± 0.08%)
The role of glycosides as aroma precursors in P. friedrichsthalianum fruit was studied by CuadradoSilva et al [1], using a commercial glucosidase enzyme
Summary
Psidium friedrichsthalianum Nied. is a tropical fruit that belongs to the Myrtaceae family.It is highly consumed in Central America and the Caribbean coast of South America. MuñozGonzález et al [13] verified that the oral microbiota isolated from fresh saliva samples was able to hydrolyze odorless grape glycosides and release the corresponding volatile aglycones (terpenes, benzene derivatives, and C6-aliphatic compounds) This hydrolytic activity seems to be dependent on the bacteria present in the saliva, since it did not occur when the saliva was free of microorganisms (sterilized saliva). Parker et al [14] showed the sensory significance of monoterpene glycosides during tasting by way of the retronasal perception of odorant aglycones released in the mouth and related to fruity flavors Both works confirmed that the hydrolysis of glycosides and the production of odorant molecules is highly variable across individuals. Other oral processing parameters, such as the volume of the oral cavity, the dilution effect of saliva, and air flows, among others, can affect oral aroma release and, the in-mouth aroma perception [15]
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