CIBIO, Centro de Investigação em Biodiversidade e Recursos Genéticos, InBIO Laboratório Associado, Campus de Vairão, Universidade do Porto, 4485-661 Vairão, Portugal; BIOPOLIS Program in Genomics, Biodiversity and Land Planning, CIBIO, Campus de Vairão, 4485-661 Vairão, Portugal.
CIBIO, Centro de Investigação em Biodiversidade e Recursos Genéticos, InBIO Laboratório Associado, Campus de Vairão, Universidade do Porto, 4485-661 Vairão, Portugal; BIOPOLIS Program in Genomics, Biodiversity and Land Planning, CIBIO, Campus de Vairão, 4485-661 Vairão, Portugal; Universidad de Alcalá (UAH), Global Change Ecology and Evolution Research Group (GloCEE), Departamento de Ciencias de la Vida, 28805 Alcalá de Henares, Madrid, Spain.
Food Res Int. 2023 Jan;163:112259. doi: 10.1016/j.foodres.2022.112259. Epub 2022 Nov 30.
Taste plays a paramount role in food and beverage choice, with recent studies pointing to a potential influence of the microorganisms from the tongue dorsum - particularly bacteria - on flavor perception. Thus, the association between tongue dorsum biofilm and taste is a fundamental prerequisite for a better understanding of the role played by these bacteria in wine tasting. To study this impact, we have analyzed the microbiomes from 58 samples of the tongue dorsum surface from professional wine tasters and 30 samples from non professional wine tasters. The microbiome of each sample was characterized through metagenome sequencing of the 16S rRNA gene for taxonomic discrimination of bacteria. A total of 497 taxa were identified in the tongue dorsum, and significant differences in diversity were observed between the wine taster and the control group. The comparison of bacterial diversity between samples collected before and after wine tasting along with the presence of new bacterial taxa indicates a direct effect of wine on the microbiome of frequent wine tasters, particularly in those tasting sparkling wines.
味觉在食物和饮料选择中起着至关重要的作用，最近的研究表明，舌背（尤其是细菌）上的微生物可能会影响味觉感知。因此，舌背生物膜与味觉之间的联系是更好地理解这些细菌在品酒中所起作用的基本前提。为了研究这种影响，我们分析了 58 名专业品酒师和 30 名非专业品酒师舌背表面样本的微生物组。通过对 16S rRNA 基因进行宏基因组测序，对每个样本的微生物组进行了分类学上的细菌区分。在舌背上共鉴定出 497 个分类单元，并且在品酒师和对照组之间观察到多样性存在显著差异。在品尝葡萄酒前后收集的样本之间进行细菌多样性比较，以及新的细菌分类单元的存在，表明葡萄酒对经常品尝葡萄酒的人的微生物组有直接影响，尤其是对那些品尝起泡酒的人。
