A physiological model of tea-induced astringency.

The mechanism by which solutions containing polyphenols are perceived as astringent is not clearly understood. Salivary proline-rich proteins and histatins are products of salivary glands and rapidly bind polyphenols - thought to be the main astringent compound in such as tea and wine. However it is unclear how this interaction leads to the altered oral mouthfeel known as astringency which is characterised by a dry, puckered feeling all around the mouth. To determine the role of saliva in the perception of astringency a protocol was used to decrease the volume of saliva from the mouth (by washing with water) and then by chewing to increase the volume of saliva above resting levels. Following each of these conditions subjects tasted the same solution of black tea and were asked to rate the relative astringency. Compared to the astringency rating of black tea at rest the majority of subjects (10 out of 15) perceived an increase in astringency following washing the mouth with water. Most subjects then perceived a decrease in astringency following chewing compared to the previous state. In all subjects a reduction in salivary proteins was detected following water washout and an increase above resting levels detected following chewing although there was no change in oral mucosal wetness. A separate experiment revealed several of the proteins interacting following the water washout were salivary in origin. We conclude that salivary proteins in solution inhibit the mouthfeeling of astringency which is mediated, at least in part, by salivary proteins adhered to buccal mucosal cells.

An in vitro model of chlorhexidine-induced tooth staining.

BACKGROUND: Tooth staining is a common feature of chlorhexidine treatment for periodontal disease and there is a large variation between patients as to the degree of their tooth staining. Although the mechanism of tooth staining is uncertain, diet, smoking and oral hygiene appear probable factors. OBJECTIVES: This study investigated the role of saliva in chlorhexidine-induced tooth staining and used tea as the staining agent in an in vitro model with hydroxyapatite mimicking teeth. METHODS: Saliva has been used to create an acquired pellicle and in solution to mimic its effects in vivo. Using different combinations of tea, chlorhexidine and parotid saliva, substances binding to hydroxyapatite were analysed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Using this system, tea, chlorhexidine and salivary proteins were clearly identifiable following staining by Coomassie Brilliant Blue. RESULTS: The results indicated that tea interacted with many salivary proteins, in particular proline-rich proteins and histatins. Chlorhexidine did not appear to complex with or precipitate salivary proteins nor prevent the formation of an acquired pellicle on the hydroxyapatite. In isolation, tea and chlorhexidine bound in small amounts to hydroxyapatite, but when added in combination, binding of both to hydroxyapatite was greatly increased. The acquired pellicle reduced chlorhexidine and tea binding, but conversely increased the binding of either tea or chlorhexidine alone to hydroxyapatite. CONCLUSION: In conclusion, salivary proteins play an important role in the staining process and the combination of tea and chlorhexidine appears to be a very potent staining factor.

Salivary proteins interact with dietary constituents to modulate tooth staining.

Dietary components rich in polyphenols-for example, tea and red wine-are thought to cause tooth staining. In the present study, hydroxyapatite was used as a model of enamel for study of the influence of salivary proteins on the binding of different polyphenols to hydroxyapatite in vitro. Neither salivary protein pellicles nor salivary proteins in solution significantly altered the binding of the small polyphenol epigallocatechin to hydroxyapatite. However, hydroxyapatite binding of anthocyanin, a small grape-skin-derived polyphenol, or the larger polyphenols of black tea was increased by the presence of salivary proteins, either as a pellicle or in solution. Proline-rich proteins were enriched from parotid saliva and found to increase binding of anthocyanin and black tea polyphenols to hydroxyapatite, while enriched histatins did not increase binding. It is concluded that some salivary proteins, including proline-rich protein, can mediate increased staining of enamel by red-wine- and black-tea-derived polyphenols.