Understanding human salivary esterase activity and its variation under wine consumption conditions.

ABSTRACT: Salivary esterase enzymes have been related to the in vitro hydrolysis of carboxylic esters associated with fruity and pleasant aroma nuances in many types of wine. However, very little is known about human total salivary esterase activity (TSEA) under physiological conditions. The purpose of this study is to gain understanding of TSEA and its relevance under wine consumption conditions. To do this, a methodology for TSEA measurement was optimised and applied to examine inter-individual differences (n = 10). Furthermore, TSEA was correlated with other salivary parameters (flow, pH, total protein content). The effect of the oral exposure to different types of wine-like solutions with different composition (ethanol, phenolic and aroma compounds) on TSEA was also assessed. Resul

SUBMITTER: Maria PJ 

PROVIDER: S-EPMC9055122 | biostudies-literature | 2020 Jun

REPOSITORIES: biostudies-literature