[Thu-P1-056] Is taste linked to oral microbiota?

International audienceTaste perception varies strongly between individuals but the factors at the origin of this variability are not fully understood. For example, different events occurring at the vicinity of the taste receptors on the tongue can modulate taste perception. Our group has recently suggested that the microbiota at the surface of the tongue could be involved by controlling the taste compounds concentration in the lingual film (the biological material covering the tongue). The aim of this work is to evaluate the contribution of the oral microbiota to taste. To do this, taste sensitivity (5 basic tastes) was determined in 100 healthy adult subjects and the microbiota of their lingual film and saliva was characterized using quantitative metagenomics. A total of 666 bacterial species have been identified and the large majority of the species are shared between saliva and lingual film (571) but the number of non-shared species is higher in saliva. The relationship between the bacterial profiles and taste sensitivity depends on the medium considered (saliva vs lingual film) and of the taste nature. This work opens new perspectives on the implication of the oral microbiota on physiological functions occurring in the oral cavity

Thu-P1-056 - Is taste linked to oral microbiota?

International audienceTaste perception varies strongly between individuals but the factors at the origin of this variability are not fully understood. For example, different events occurring at the vicinity of the taste receptors on the tongue can modulate taste perception. Our group has recently suggested that the microbiota at the surface of the tongue could be involved by controlling the taste compounds concentration in the lingual film (the biological material covering the tongue). The aim of this work is to evaluate the contribution of the oral microbiota to taste. To do this, taste sensitivity (5 basic tastes) was determined in 100 healthy adult subjects and the microbiota of their lingual film and saliva was characterized using quantitative metagenomics. A total of 666 bacterial species have been identified and the large majority of the species are shared between saliva and lingual film (571) but the number of non-shared species is higher in saliva. The relationship between the bacterial profiles and taste sensitivity depends on the medium considered (saliva vs lingual film) and of the taste nature. This work opens new perspectives on the implication of the oral microbiota on physiological functions occurring in the oral cavity

Is oral microbiota implicated in taste? A shotgun metagenomics approach

International audienc

Is oral microbiota implicated in taste? A shotgun metagenomics approach

International audienc

Alternative stable states in the intestinal ecosystem: proof of concept and a perspective of therapeutic implications

International audienc

The bacterial species profiles of the lingual and salivary microbiota differ with basic tastes sensitivity in human

International audienceTaste perception is crucial and impairments, which can be linked to pathologies, can lead to eating disorders. It is triggered by taste compounds stimulating receptors located on the tongue. However, the tongue is covered by a film containing saliva and microorganisms suspected to modulate the taste receptor environment. The present study aimed to elucidate the links between taste sensitivity (sweetness, sourness, bitterness, saltiness, umami) and the salivary as well as the tongue microbiota using shotgun metagenomics. 109 bacterial species were correlated with at least one taste. Interestingly, when a species was correlated with at least two tastes, the correlations were unidirectional, indicating a putative global implication. Some Streptococcus , SR1 and Rickenellaceae species correlated with five tastes. When comparing both ecosystems, saliva appears to be a better taste predictor than tongue. This work shows the implication of the oral microbiota in taste and exhibits specificities depending on the ecosystem considered

Milk fermented with a 15-lipoxygenase-1-producing lactococcus lactis alleviates symptoms of colitis in a murine model

Inflammatory bowel diseases (IBD), such as Crohn's disease and ulcerative colitis, is characterized by extensive inflammation due to dysregulation of the innate and adaptive immune system whose exact etiology is not yet completely understood. Currently there is no cure for IBD, thus the search for new molecules capable of controlling IBD and their delivery to the site of inflammation are the goal of many researchers. The aim of this work was to evaluate the anti-inflammatory effect of the administration of milks fermented by a Lactococcus (L.) lactis strain producing 15-lipoxygenase-1 (15-LOX-1) using a trinitrobenzenesulfonic acid-induced IBD mouse model. The results obtained demonstrated that 15-LOX-1 producing L. lactis was effective in the prevention of the intestinal damage associated to inflammatory bowel disease in a murine model. The work also confirmed previous studies showing that fermented milk is an effective form of administration of recombinant lactic acid bacteria expressing beneficial molecules.Fil: Saraiva, Tessália D. L.. Universidade Federal do Minas Gerais; BrasilFil: Morais, Kátia. Universidade Federal do Minas Gerais; BrasilFil: Pereira, Vanessa B.. Universidade Federal do Minas Gerais; BrasilFil: de Azevedo, Marcela. Universidade Federal do Minas Gerais; BrasilFil: Santos Rocha, Clarissa. Universidade Federal do Minas Gerais; BrasilFil: Castro Prosperi, Camila. Universidade Federal do Minas Gerais; BrasilFil: Gomes Santos, Ana C.. Universidade Federal do Minas Gerais; BrasilFil: Bermudez Humaran, Luis. Institut National de la Recherche Agronomique; FranciaFil: Caetano Faria, Ana M.. Universidade Federal do Minas Gerais; BrasilFil: Blottiere, Hervé M.. Institut National de la Recherche Agronomique; FranciaFil: Langella, Philippe. Institut National de la Recherche Agronomique; FranciaFil: Miyoshi, Anderson. Universidade Federal do Minas Gerais; BrasilFil: de Moreno, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Azevedo, Vasco. Universidade Federal do Minas Gerais; Brasi

Enterotypes of the human gut microbiome

Our knowledge of species and functional composition of the human gut microbiome is rapidly increasing, but it is still based on very few cohorts and little is known about variation across the world. By combining 22 newly sequenced faecal metagenomes of individuals from four countries with previously published data sets, here we identify three robust clusters (referred to as enterotypes hereafter) that are not nation or continent specific. We also confirmed the enterotypes in two published, larger cohorts, indicating that intestinal microbiota variation is generally stratified, not continuous. This indicates further the existence of a limited number of well-balanced host-microbial symbiotic states that might respond differently to diet and drug intake. The enterotypes are mostly driven by species composition, but abundant molecular functions are not necessarily provided by abundant species, highlighting the importance of a functional analysis to understand microbial communities. Although individual host properties such as body mass index, age, or gender cannot explain the observed enterotypes, data-driven marker genes or functional modules can be identified for each of these host properties. For example, twelve genes significantly correlate with age and three functional modules with the body mass index, hinting at a diagnostic potential of microbial marker