Caffeine weakens the astringency of epigallocatechin gallate by inhibiting its interaction with salivary proteins.
Food Chem
; 460(Pt 3): 140753, 2024 Dec 01.
Article
en En
| MEDLINE
| ID: mdl-39116773
ABSTRACT
The astringency of green tea is an integrated result of the synergic and antagonistic effects of individual tea components, whose mechanism is highly complex and not completely understood. Herein, we used an epigallocatechin gallate (EGCG)/caffeine (CAF)/saliva model to simulate the oral conditions during tea drinking. The effect of CAF on the interaction between EGCG and salivary proteins was first investigated using molecular docking and isothermal titration calorimetry (ITC). Then, the rheological properties and the micro-network structure of saliva were studied to relate the molecular interactions and perceived astringency. The results revealed that CAF partially occupied the binding sites of EGCG to salivary proteins, inhibiting their interaction and causing changes in the elastic network structure of the salivary film, thereby reducing astringency.
Palabras clave
Texto completo:
1
Base de datos:
MEDLINE
Asunto principal:
Saliva
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Proteínas y Péptidos Salivales
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Cafeína
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Catequina
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Simulación del Acoplamiento Molecular
Límite:
Adult
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Humans
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Male
Idioma:
En
Revista:
Food Chem
Año:
2024
Tipo del documento:
Article