PERSIST Project

PERSIST: Persistence and activity of fermented food bacteria in oral cavity of vegetarian and omnivorous subjects:

Relationships with oral microbiota and biology, fermented food consumption and taste

To elucidate the contribution of oral factors and fermented food consumption on the activity and the persistence of Lactic Acid Bacteria as well as on the taste perception by  comparing vegetarians and omnivores.

Fermented foods (FF) are produced by the transformation of the raw material by microorganisms, giving organoleptic and/or conservation properties to the food. Consequently, they are sources of living microorganisms and there is a body of clue that their regular consumption, in particular the ones containing Lactic Acid Bacteria (LAB), is a promoting factor of human health. Moreover, considering the regularity of the consumption, LAB could modulate the oral microbiota (OM) and the oral functions of the host. The composition of the OM has been shown to be related to taste sensitivity (TS) in human. Therefore, a modulation of the OM could modify TS. Despite a certain disparity between studies, some LAB can persist in the oral cavity from several hours to several days with an important inter-individual variability. The factors at the origin of this variability are not fully known but they could include the oral environment properties such as the oral biology and the interactions with the host OM. Our group has recently shown that oral LAB persistence was lower in rats presenting markers of response to oxidative stress in their saliva. This last finding leads to the hypothesis that a pro-oxidative diet could be an antagonistic factor to
the persistence of LAB in the oral cavity. The vegetarian diet has been reported to be less oxidative than the omnivorous diet in many studies. Therefore, subjects who adopted a vegetarian diet appear to be appropriate candidates to study LAB oral persistence and activity. The overall objective of the present project is to elucidate the contribution of oral factors and FF consumption habits on oral LAB persistence and activity and on TS in vegetarian versus omnivorous subjects. The PERSIST project involves 3 research units with expertise in sensory sciences, salivary biochemistry, microbiology and metagenomics.

Start and end dates

From 01/01/2025 to 31/12/2029

Project PI

Eric NEYRAUD, INRAE-CSGA

CSGA researchers involved in the project

Eric NEYRAUD

Christine LANGE

Caroline PELTIER

Hélène BRIGNOT

Mélanie LELIEVRE

Bérénice HOUINSOU HOUSSOU

Nihad AL-HALABI

Rita EID

Victorin AHOSSI

Chistophe MARTIN

Oral microbiota; Microbiota-host-food interaction; Taste; Fermented Foods; Vegetarism; Lactic Acid Bacteria; saliva

Partner Institutions

PAM

MétaGénoPolis

• Ibarlucea-Jerez M, Monnoye M, Chambon C, Gérard P, Licandro H, Neyraud E. Can fermented food consumption modulate the oral microbiota? npj Science of Food 2024 8:55 doi:10.1038/s41538-024-00298-3

• Licandro H, Truntzer C, Fromentin S, Morabito C, Quinquis B, Pons N, Martin C, Blottière HM, Neyraud E. The bacterial species profiles of the lingual and salivary microbiota differ with basic tastes sensitivity in human  Scientific Reports 2023 13:20339 doi:10.1038/s41598-023-47636-1

• Ibarlucea-Jerez M, Canivenc-Lavier MC, Beuvier E, Barbet P, Ménétrier F, Neyraud E, Licandro H. Persistence of fermented food bacteria in the oral cavity of rats after one week of consumption Food Microbiology 2022 107-104087 doi:10.1016/j.fm.2022.104087

• Shaalan A, Lee S, Féart C, Garcia-Esquinas E, Gomez-Cabrero D, Lopez-Garcia E, Morzel M, Neyraud E, Rodriguez-Artalejo F, Streich R, Proctor G. Alterations in the oral microbiome associated with diabetes, overweight and dietary components Frontiers in Nutrition/Nutrition and Microbes 2022 doi:10.3389/fnut.2022.914715

• Chambon C, Neyraud E, Sayd T, Bros P, Di Biagio R, Hyvrier F, Feart C, Andre P, Rodriguez-Artalejo F, Lopez-Garcia E, Garcia-Esquinas E, Gomez-Cabrero D, Proctor G, Morzel M. The salivary proteome reflects some traits of dietary habits in diabetic and non-diabetic older adults European Journal of Nutrition 2021 60(8) 4331-4344doi:10.1007/s00394-021-02584-2

• Martin C, Neyraud E. Impact of Very Hot Drink Consumption Habits, Age, and Sex, on Taste Sensitivity Foods 2021 10(5): 1139 doi:10.3390/foods10051139

• Andre P, Proctor G, Driollet B, Garcia-Esquinas E, Lopez-Garcia E, Gomez-Cabrero D, Neyraud E, Rodriguez-Artalejo F, Morzel M, Feart C. The role of overweight in the association between the Mediterranean diet and the risk of type 2 diabetes mellitus: a mediation analysis among 21 585 UK biobank participants International Journal of Epidemiology 2020 49(5): 1582-1590 doi:10.1093/ije/dyaa103

• Neyraud E, Morzel M. Biological films adhering to the oral soft tissues: Structure, composition, and potential impact on taste perception Journal of Texture Studies 2019 50(1): 19-26 doi:10.1111/jtxs.12363

• Feng YZ, Licandro H, Martin C, Septier C, Zhao MM, Neyraud E, Morzel M. The Associations between Biochemical and Microbiological Variables and Taste Differ in Whole Saliva and in the Film Lining the Tongue Biomed Research International 2018 2838052 doi:10.1155/2018/2838052

Agence Nationale de la Recherche (French National Agency for Research)