Dataset Information

Bioconversion of Glycosidic Precursors from Sour Guava (Psidium friedrichsthalianum Nied.) Fruit by the Oral Microbiota into Odor-Active Volatile Compounds.

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.

SUBMITTER: Cuadrado-Silva CT

PROVIDER: S-EPMC8875828 | biostudies-literature | 2022 Feb

REPOSITORIES: biostudies-literature

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Bioconversion of Glycosidic Precursors from Sour Guava (<i>Psidium friedrichsthalianum</i> Nied.) Fruit by the Oral Microbiota into Odor-Active Volatile Compounds.

Cuadrado-Silva Carmen Tatiana CT Muñoz-González Carolina C Giraldo Ramón R Del Pozo-Bayón María Ángeles MÁ Osorio Coralia C

Molecules (Basel, Switzerland) 20220214 4

The ability of the human oral microbiota to hydrolyze the glycosidic aroma precursor extract isolated from sour guava (<i>Psidium friedrichsthalianum</i> 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 con ...[more]

PMID: 35209057

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Dataset Information

Bioconversion of Glycosidic Precursors from Sour Guava (Psidium friedrichsthalianum Nied.) Fruit by the Oral Microbiota into Odor-Active Volatile Compounds.

Publications

Bioconversion of Glycosidic Precursors from Sour Guava (<i>Psidium friedrichsthalianum</i> Nied.) Fruit by the Oral Microbiota into Odor-Active Volatile Compounds.

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