When faced with the smallest forks of cauliflower and broccoli, some children are disgusted and compelled to close their faces. But don’t blame them — new studies suggest that certain enzymes in saliva may make cruciferous vegetables taste particularly vulgar for some children.
They are enzymeCalled cysteine lyase, it is produced by various types of bacteria that live in the mouth.The same enzyme is also trapped inside the cell Brassica vegetable, Cabbage, Brussels sprouts, broccoli, cauliflower, etc. Therefore, when chopped into broccoli florets, these enzymes spill out of the storage container inside the vegetable’s constituent cells, and the spitting enzymes start to move.
These enzymes break down a compound called S-methyl-L-cysteine sulfoxide (SMCSO) in cruciferous vegetables, which converts the compound into molecules with a pungent odor. Previous the study Many adults suggest that the level of cysteine lyase activity in human saliva determines how much SMCSO degrades and, therefore, how many odorous molecules are produced in the process. This, in turn, affects how cruciferous vegetables taste to adults.
According to these past studies, for example, when different adults ingest fresh cabbage, saliva-derived enzymes break it down in small increments, which can make up to 10-fold differences in the number of sulfur odors emitted by food. There is sex. However, the authors of the study wondered if children who were more sensitive than usual to bitterness and acidity would see the same changes compared to adults.They suspected that saliva was the most odorous and that children who produced compounds derived from SMCSO would have the strongest aversion. Brassica Vegetables compared to adults and their companions.
And, according to a new study by the team, it was released on September 22nd. Journal of Agricultural and Food Chemistry, That’s what they found. When exposed to cauliflower, the saliva of both adults and children produced odorous compounds, which did not sway whether adults liked or disliked vegetables. On the other hand, children whose saliva produced high levels of these odors reported that they disliked cauliflower the most of all studies.
In particular, children appeared to be sensitive to an odorous compound called dimethyl trisulfide (DMTS). It is a by-product of SMCSO decomposition and is also the aroma released by the decomposition of meat. The University of Sydney told Live Science by email.
“A small amount of DMTS is fine, but when it’s predominant, it actually smells of rotten sulfur,” Frank said. And when children push into cauliflower servings, some may tolerate more of these super-smelling odors than others.
The new study included 98 pairs of parents and children aged 6-8 years. After taking a sample of saliva from each participant, scientists stirred the saliva into raw cauliflower powder prepared in the laboratory. They measured SMCSO-derived odorous compounds released from powdered vegetables and found that, as in previous studies, each participant’s saliva produced a different amount of odorous sulfur scent.
In another analysis, the authors of the study found that broccoli gave off these same harmful odors, but cauliflower actually did so at slightly higher concentrations.
Interestingly, the team found that the degree of putrid odor was similar between the spit of parents and the children. This finding suggests that parents and children may have similar bacteria in their mouths, which causes them to produce the same levels of cysteine lyase enzyme. “We did not measure the microbiological composition of saliva for clarity,” so the team accurately determined how closely the parents and children were, or which particular microbes were responsible for the malodor. Frank said it could not be confirmed.
In a taste test of raw cauliflower, children with the most sulfur odors from saliva reported the strongest aversion to vegetables. However, the same pattern was not seen in adults whose saliva produced a large amount of rotting scent. This suggests that over time, adults have become more tolerant of the taste of cruciferous vegetables, the study authors suggested.
These findings are consistent with past studies of how our taste changes over time.according to Russell Keast, a sensory scientist at Deakin University In Australia, children come to love by repeatedly exposing them to despised food. In other words, our taste buds do not always change. We slowly learn to enjoy a wider range of foods by eating more and more foods.
Children’s insatiable desire for sugar and their natural dislike of bitter broccoli may have evolutionary benefits: sweetness usually indicates that food provides a lot of energy, but bitterness It can mean that it is toxic, Robindand, undergraduate assistant professor, Cornell University Faculty of Agriculture and Life Sciences Food Science, Bon Appetit Magazine.. And since our taste and smell are the strongest in young people, it may make children even more sensitive to these taste differences. But in the end, when you try new foods, children can learn to overcome their aversion to stinky vegetables, regardless of which enzyme they use. Speaking in tongue..
Originally published in Live Science.
Bacteria in the mouth may explain why some children dislike broccoli
Source link Bacteria in the mouth may explain why some children dislike broccoli