[ad_1]
It can be said that ginger has a lot of good, and it also provides fresh breath. Researchers in Munich have now studied the mode of action of 6-gingerol in saliva.
05.30, 31 July 2018
Many food ingredients are directly transported by their their own taste, their perfume or their sharpness to the typical taste of food and drink. But they also indirectly influence our sense of taste through other biochemical mechanisms, still largely unknown. A team led by Professor Thomas Hofmann of the Department of Food Chemistry and Molecular Detection has now studied this subject in more detail
6-Gingerol Provides Fresh Breath
As the results of this study show, gingerol 6-ginger content in ginger In a few seconds, the level of the enzyme sulfhydryl oxidase 1 in saliva increases by 16 times. The salivary and respiratory air tests performed on four women and one man each prove that the enzyme degrades malodorous sulfur compounds. In this way, it is able to reduce the long-lasting aftertaste of many foods, such as coffee. "Our breath also smells better," says head of the Hofmann study, director of the Leibniz Institute for Food Systems Biology at TUM. The discovered mechanism could in the future contribute to the development of new oral care products
The citric acid reduces our sense of salt
According to the study, citric acid influence our perception of taste by a completely different mechanism. As everyone knows from their own experience, acidic foods like lemon juice stimulate salivation. In proportion to the amount of saliva, the amount of dissolved minerals in saliva also increases.
According to Hofmann, the level of sodium ions after stimulation with citric acid increases rapidly by about eleven times. This effect makes us less sensitive to saline solutions. The agri-food chemist explains as follows: "The cooking salt is nothing but sodium chloride, with the sodium ions responsible in the man's taste If saliva already contains higher concentrations of sodium ions, tasted samples must have a significantly higher salt content to be relatively salty. "
Hofmann still sees a lot of research to discover the salt. complex interaction between molecular systems in foods, biochemical processes, which drain into saliva, and understand our sense of taste. Using a systems biology approach, Hofmann pursues the goal of developing a new scientific base for the production of foodstuffs whose ingredient and function profiles are adapted to sensory needs. and consumer health. He and his team combine fundamental biomolecular research methods with high performance badytical technologies and bioinformatic methods.
Source link
