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Updated: Jan 20, 2026

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一种人类口腔细菌β-葡萄糖酶参与了从葡萄糖酸中释放的香味

Mariam Muradova¹, Alena Proskura¹, Véronique Senty-Segault²

¹Université Bourgogne Europe, CNRS, Laboratoire Interdisciplinaire Carnot de Bourgogne ICB UMR 6303, 21000 Dijon, France.

Journal of agricultural and food chemistry

|January 19, 2026

概括

口腔细菌具有可以从味道前体中释放芳香化合物的酶. 这项研究确定了一种来自Prevotella sp.的特定β-葡萄糖酶. 这种药物分解糖化物,有助于口服气味.

科学领域:

微生物学微生物学
食品科学食品科学食品科学
生物化学生化学

背景情况:

味觉感知包括味道,气味和口感.
口腔细菌糖化酶可以通过从前体中释放芳香分子来改变味道.
了解这些酶活性是解释口腔气味生成的关键.

研究的目的:

为了研究口服细菌β-葡萄糖酶在糖化香味前体上的体外活性.
为了确定负责释放芳香化合物的特定酶.
分析活性酶的结构,用于基质识别和催化.

主要方法:

重组生产和选七个候选口服细菌糖化酶.
使用染色基质和芳香糖化物检测酶活性.
气色谱-质谱 (GC-MS) 用于识别释放的芳香化合物.
已确定酶的结构分析.

主要成果:

只有来自Prevotella sp.的β-葡萄糖酶. (PsBG1) 显示出水解活性.
PsBG1从经过测试的芳香糖化物中释放了甲基,六醇和八醇.
结构分析显示PsBG1中的关键残留物用于基质结合和催化.

结论:

一种特定的口腔细菌β-葡萄糖酶 (PsBG1) 可以在体外从葡萄糖胺中释放芳香活性化合物.
口腔微生物群的酶活性可能有助于产生口腔气味.
这一发现为了解口腔细菌的风味调节开辟了新的途径.

关键词:

生物转化是一种生物转化.味道感知味道感知味道感知食品芳香的前体是食物的前体.口腔微生物组是口腔的微生物组.唾液中的酶活性是有酶的.易挥发性亚格利康酸盐是一种易挥发性亚格利康酸盐.

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