| Title: | Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins |
| Author(s): | Dinu V; MacCalman T; Yang N; Adams GG; Yakubov GE; Harding SE; Fisk ID; |
| Address: | "National Centre for Macromolecular Hydrodynamics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Leicestershire, UK. vlad.dinu@nottingham.ac.uk. Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Leicestershire, UK. vlad.dinu@nottingham.ac.uk. National Centre for Macromolecular Hydrodynamics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Leicestershire, UK. Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Leicestershire, UK. International Diabetes Education and Research, Faculty of Medicine and Health Sciences, University of Nottingham, Nottingham, UK" |
| DOI: | 10.1007/s00249-020-01475-4 |
| ISSN/ISBN: | 1432-1017 (Electronic) 0175-7571 (Print) 0175-7571 (Linking) |
| Abstract: | "Aroma compounds are diverse low molecular weight organic molecules responsible for the flavour of food, medicines or cosmetics. Natural and artificial aroma compounds are manufactured and used by the industry to enhance the flavour and fragrance of products. While the low concentrations of aroma compounds present in food may leave no effect on the structural integrity of the mucosa, the effect of concentrated aroma volatiles is not well understood. At high concentrations, like those found in some flavoured products such as e-cigarettes, some aroma compounds are suggested to elicit a certain degree of change in the mucin glycoprotein network, depending on their functional group. These effects are particularly associated with carbonyl compounds such as aldehydes and ketones, but also phenols which may interact with mucin and other glycoproteins through other interaction mechanisms. This study demonstrates the formation of such interactions in vitro through the use of molecular hydrodynamics. Sedimentation velocity studies reveal that the strength of the carbonyl compound interaction is influenced by compound hydrophobicity, in which the more reactive short chain compounds show the largest increase in mucin-aroma sedimentation coefficients. By contrast, the presence of groups that increases the steric hindrance of the carbonyl group, such as ketones, produced a milder effect. The interaction effects were further demonstrated for hexanal using size exclusion chromatography light scattering (SEC-MALS) and intrinsic viscosity. In addition, phenolic aroma compounds were identified to reduce the sedimentation coefficient of mucin, which is consistent with interactions in the non-glycosylated mucin region" |
| Keywords: | "Hydrocarbons, Aromatic/*pharmacology *Hydrodynamics Hydrophobic and Hydrophilic Interactions/drug effects Mucins/chemistry/*metabolism Phenols/pharmacology Aldehydes Aroma Hydrodynamics Interactions Mucin Phenols;" |
| Notes: | "MedlineDinu, Vlad MacCalman, Thomas Yang, Ni Adams, Gary G Yakubov, Gleb E Harding, Stephen E Fisk, Ian D eng EP/L015633/1/Engineering and Physical Sciences Research Council/ Doctoral Prize 2019/Engineering and Physical Sciences Research Council/ BB/T006404/1/BB_/Biotechnology and Biological Sciences Research Council/United Kingdom Germany 2020/11/14 Eur Biophys J. 2020 Dec; 49(8):799-808. doi: 10.1007/s00249-020-01475-4. Epub 2020 Nov 13" |
