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Abstract：
The aim of this work was to study the effects of interindividual variability of human elderly saliva on aroma release and metabolization by ex vivo approaches. Thirty individuals suffering or not from hyposalivation were selected from a panel formed by 110 elderly people (aged >65 years old) that were matched by age and sex. Then, their stimulated saliva samples were independently incubated in presence of three aroma compounds (ethyl hexanoate, octanal, 2-nonanone) to perform headspace-gas chromatography and liquid/liquid extraction-gas chromatography mass spectrometry analyses. These assays revealed that the extent of saliva effect on the release and metabolization of aroma compounds was highly dependent on the chemical family of the compounds (octanal>ethyl hexanoate>2-nonanone). Moreover, salivas from the hyposalivator (HPS) group exerted a significant lower release and/or higher metabolization than those of the control group for the three assayed compounds. Regarding the biochemical characterization of the saliva samples, no significant differences were found in the total protein content between the two groups. This does not preclude the involvement of specific proteins on the observed results that need to be clarified in further experiments. Saliva from the HPS group presented a significantly higher total antioxidant capacity than that of the control group, which suggests that this parameter could be related to the metabolization of aroma compounds by saliva. Such effects might alter aroma perception in individuals suffering from hyposalivation. PRACTICAL APPLICATIONS: The world population is getting older so fast that most countries are not prepared to handle this demographic challenge, characterized by an increasing prevalence of noncommunicable chronic diseases (e.g., diabetes, gastrointestinal disorders) associated to inadequate eating patterns. Thus, supporting a balanced diet is one of the most cost-effective strategies to maintain a good quality of life. A suitable diet needs to take into account both, specific sensory and nutritional individual needs. However, aging is often accompanied by deterioration in oral health (e.g., low salivary secretions), which could alter the capacities to taste and smell. Results from this work contribute to a better understanding of the role of human saliva in aroma release and metabolization, a first step to comprehend retronasal aroma release and perception. This knowledge will help to propose innovative solutions for the reformulation of food products better adapted to the elderly\'s needs, thus allowing delayed onset of dependency.
摘要：
这项工作的目的是通过离体方法研究人类老年人唾液的个体差异对香气释放和代谢的影响。从由年龄和性别匹配的110名老年人(年龄>65岁)组成的小组中选择30名患有或不患有唾液分泌不足的个体。然后，他们受刺激的唾液样品在三种芳香化合物(乙基己酸酯，octanal,2-壬酮）进行顶空-气相色谱和液/液萃取-气相色谱质谱分析。这些测定揭示了唾液对芳香化合物的释放和代谢的影响程度高度依赖于化合物的化学家族(辛醛>己酸乙酯>2-壬酮)。此外，对于三种被测定的化合物，与对照组相比，来自分泌分泌抑制剂（HPS）组的唾液表现出较低的释放和/或较高的代谢。关于唾液样本的生化特征，两组总蛋白含量无显著差异。这并不排除特定蛋白质参与需要在进一步实验中澄清的观察结果。HPS组唾液总抗氧化能力明显高于对照组,这表明该参数可能与唾液对芳香化合物的代谢有关。这种作用可能会改变患有唾液分泌不足的个体的香气感知。实际应用：世界人口老龄化如此之快，以至于大多数国家都没有准备好应对这一人口挑战，以非传染性慢性病患病率上升为特征(例如，糖尿病,胃肠道疾病）与饮食模式不足有关。因此，支持均衡饮食是维持良好生活质量的最具成本效益的策略之一。一个合适的饮食需要考虑到两者，特定的感官和营养个体需求。然而,衰老通常伴随着口腔健康的恶化(例如，低唾液分泌物)，可以改变味觉和嗅觉的能力。这项工作的结果有助于更好地了解人类唾液在香气释放和代谢中的作用。理解鼻后香气释放和感知的第一步。这些知识将有助于为更好地适应老年人需求的食品配方提出创新的解决方案，从而允许依赖性的延迟发作。
