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A Human Oral Bacterial β-Glucosidase Involved in Aroma Release from Glycosides.

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第一作者： Mariam,Muradova

第一单位： Université Bourgogne Europe, CNRS, Laboratoire Interdisciplinaire Carnot de Bourgogne ICB UMR 6303, 21000 Dijon, France.

作者： Mariam,Muradova ^[1] ; Alena,Proskura ^[1] ; Véronique,Senty-Segault ^[2] ; Valentin,Boichot ^[1] ; Victoria,Ilina ^[3] ; Nicolas,Poirier ^[2] ; Karine,Gourrat ^[4] ; Jeanne,Chaloyard ^[1] ; Liudmila,Nadtochii ^[5] ; Denis,Baranenko ^[3] ; Jean-Marie,Heydel ^[1] ; Francis,Canon ^[1] ; Frédéric,Lirussi ^[6] ; Mathieu,Schwartz ^[2] ; Fabrice,Neiers ^[1]

作者单位： Université Bourgogne Europe, CNRS, Laboratoire Interdisciplinaire Carnot de Bourgogne ICB UMR 6303, 21000 Dijon, France. ^[1] Université Bourgogne Europe, INR.AE, Institut Agro, UMR PAM, F-21000 Dijon, France. ^[2] International Research Centre "Biotechnologies of the Third Millennium", Faculty of Biotechnologies (BioTech), ITMO University, St. Petersburg 191002, Russia. ^[3] Université Bourgogne Europe, INR.AE, Institut Agro, UMR PAM, F-21000 Dijon, France.;PROBE Research Infrastructure, ChemoSens Facility, F-21000 Dijon, France. ^[4] Faculty of Ecotechnology, School of Life Sciences, ITMO University, Saint Petersburg 191002, Russia. ^[5] UMR 1231, Lipides Nutrition Cancer, 21000 Dijon, France.;Plateforme PACE, Laboratoire de Pharmacologie-Toxicologie, Centre Hospitalo-Universitaire Besançon, 25000 Besançon, France. ^[6]

关键词 biotransformation flavor perception food aroma precursors oral microbiome salivary enzymatic activity volatile aglycones