Mechanisms of astringency: Structural alteration of the oral mucosal pellicle by dietary tannins and protective effect of bPRPs.
Food Chem
; 253: 79-87, 2018 Jul 01.
Article
en En
| MEDLINE
| ID: mdl-29502847
ABSTRACT
The interaction of tannins with salivary proteins is involved in astringency. This paper focussed on saliva lining oral mucosae, the mucosal pellicle. Using a cell-based model, the impact of two dietary tannins (EgC and EgCG) on the mucosal pellicle structure and properties was investigated by microscopic techniques. The role of basic Proline-Rich-Proteins (bPRPs) in protecting the mucosal pellicle was also evaluated. At low (0.05â¯mM) tannin concentration, below the sensory detection threshold, the distribution of salivary mucins MUC5B on cells remained unaffected. At 0.5 and 1â¯mM, MUC5B-tannin aggregates were observed and their size increased with tannin concentration and with galloylation. In addition, 3â¯mM EgCG resulted in higher friction forces measured by AFM. In presence of bPRPs, the size distribution of aggregates was greatly modified and tended to resemble that of the "no tannin" condition, highlighting that bPRPs have a protective effect against the structural alteration induced by dietary tannins.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Astringentes
/
Taninos
/
Mucina 5B
/
Proteínas Salivales Ricas en Prolina
Límite:
Humans
Idioma:
En
Revista:
Food Chem
Año:
2018
Tipo del documento:
Article
País de afiliación:
Francia