Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins

• DOI: 10.1007/s00249-020-01475-4
• Publication Date: 2020-11-13T16:03:24Z
• Authors: Vlad Dinu; Thomas MacCalman; Ni Yang; Gary G. Adams; Gleb E. Yakubov; Stephen E. Harding; Ian D. Fisk
• Keywords: Flavour

Abstract Aroma compounds are diverse low molecular weight organic molecules responsible for the flavour of food, medicines or cosmetics. Natural and artificial aroma manufactured used by industry to enhance fragrance products. While concentrations present in food may leave no effect on structural integrity mucosa, concentrated volatiles is not well understood. At high concentrations, like those found some flavoured products such as e-cigarettes, suggested elicit a certain degree change mucin glycoprotein network, depending their functional group. These effects particularly associated with carbonyl aldehydes ketones, but also phenols which interact other glycoproteins through interaction mechanisms. This study demonstrates formation interactions vitro use hydrodynamics. Sedimentation velocity studies reveal that strength compound influenced hydrophobicity, more reactive short chain show largest increase mucin-aroma sedimentation coefficients. By contrast, presence groups increases steric hindrance group, produced milder effect. The were further demonstrated hexanal using size exclusion chromatography light scattering (SEC-MALS) intrinsic viscosity. In addition, phenolic identified reduce coefficient mucin, consistent non-glycosylated region.