AROMABIOTA · Unravelling the role of salivary microbiota on retronasal aroma, aroma perception and liking during food consumption in obese individuals as a strategy to support healthier nutrition

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Project objective

During eating, aroma compounds and its precursors are released from the food and dissolved in saliva where they are susceptible to be metabolised by salivary microbiota. This will affect the type and rate of aroma compounds reaching the olfactory receptors (retronasal aroma), thus aroma perception and food liking. Scientific evidences suggest that obesity provokes an alteration in salivary microbiota, which could provoke an unbalanced aroma perception altering food preferences and compromising food consumption behaviour. Since obesity has become a truly global epidemic (affecting all countries and populations of all income levels) for which no effective solution has been found, AROMABIOTA proposes an innovative interdisciplinary approach to evaluate the implication of differences in salivary microbiota associated to obesity on retronasal aroma, aroma perception and the hedonic response against food in an attempt to decipher the mechanisms influencing food consumption behaviour. A panel formed by normoweight and obese individuals (n=100) balanced by gender will be set up. Salivary microbiota profiles will be determined by using metagenomics and enzyme activities by using state-of-the-art biochemistry methods. Ground-breaking physioanalytical techniques and sensory techniques will be employed to monitor retronasal aroma, aroma perception and food liking during consumption. Finally, physioanalytical and sensory data will be correlated with microbiological data to propose sensory phylotypes associated to obesity, unravelling for the first time the connections between the microbiota-mouth-brain axis. AROMABIOTA is in line with the Objective “Good Health and Well-Being” of the Sustainable Development Goals from United Nations and will provide the applicant with the necessary knowledge, skills, networking and experience to lead future research projects related to the design of Personalized Nutrition in agreement with the Horizon 2020 and Horizon Europe Programmes.

Original text from CORDIS.

Participants

• AGENCIA ESTATAL CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS · MadridCoordinatorSpain

Links

• View on CORDIS
• DOI: 10.3030/895047