1
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Fan N, Shewan HM, Yakubov GE, Stokes JR. Structure Response of Preadsorbed Saliva Pellicle to the Interaction between Dairy and Saliva Protein. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024; 40:11516-11525. [PMID: 38778622 DOI: 10.1021/acs.langmuir.4c00626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2024]
Abstract
Using the surface characterization techniques of quartz crystal microbalance with dissipation, atomic force microscopy, and scanning electron microscopy, the structure of the salivary pellicle was investigated before and after it was exposed to dairy proteins, including micellar casein, skim milk, whey protein isolate (WPI), and a mixture of skim milk and WPI. We have shown that the hydration, viscoelasticity, and adsorbed proteinaceous mass of a preadsorbed salivary pellicle on a PDMS surface are greatly affected by the type of dairy protein. After interaction with whey protein, the preadsorbed saliva pellicle becomes softer. However, exposure of the saliva pellicle to micellar casein causes the pellicle to partially collapse, which results in a thinner and more rigid surface layer. This structure change correlates with the measured lubrication behavior when the saliva pellicle is exposed to dairy proteins. While previous studies suggest that whey protein is the main component in milk to interact with salivary proteins, our study indicates interactions with casein are more important. The knowledge gained here provides insights into the mechanisms by which different components of dairy foods and beverages contribute to mouthfeel and texture perception, as well as influence oral hygiene.
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Affiliation(s)
- Nengneng Fan
- The School of Chemical Engineering, The University of Queensland, Brisbane, Queensland 4072, Australia
| | - Heather M Shewan
- The School of Chemical Engineering, The University of Queensland, Brisbane, Queensland 4072, Australia
| | - Gleb E Yakubov
- The School of Chemical Engineering, The University of Queensland, Brisbane, Queensland 4072, Australia
| | - Jason R Stokes
- The School of Chemical Engineering, The University of Queensland, Brisbane, Queensland 4072, Australia
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2
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Agorastos G, van Uitert E, van Halsema E, Scholten E, Bast A, Klosse P. The effect of cations and epigallocatechin gallate on in vitro salivary lubrication. Food Chem 2024; 430:136968. [PMID: 37527573 DOI: 10.1016/j.foodchem.2023.136968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Revised: 06/28/2023] [Accepted: 07/20/2023] [Indexed: 08/03/2023]
Abstract
Ionic valency influences oral processing by changing salivary behavior and merits more attention since little is known. In this study, the influence of three ionic valences (monovalent, divalent and trivalent), ionic strength and epigallocatechin gallate (EGCG) on lubricating properties of saliva were investigated. Tribological measurements were used to characterize the lubrication response of KCl, MgCl2, FeCl3, and AlCl3 in combination with EGCG to the ex vivo salivary pellicle. KCl at 150 mM ionic strength provided extra lubrication via hydration lubrication. Contrarily, trivalent salts aggregated together with the salivary mucins via ionic cross-link interactions, which led to a decrease in salivary lubrication. FeCl3 and AlCl3 affected the salivary lubrication differently, which was attributed to changes in the pH. Finally, in presence of EGCG, FeCl3 interacted with EGCG via chelating interactions, preventing salivary protein aggregation. This resulted in less desorption of the salivary film, retaining the lubrication ability of salivary proteins.
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Affiliation(s)
- Georgios Agorastos
- Faculty of Science and Engineering, Campus Venlo, Maastricht University, Nassaustraat 36, 5911 BV Venlo, the Netherlands; T.A.S.T.E. Foundation, 6611 KS, Garstkampsestraat 11, Overasselt, the Netherlands; Physics and Physical Chemistry of Food, Wageningen University, Bornse Weilanden 9, 6708 PG Wageningen, the Netherlands.
| | - Eva van Uitert
- Physics and Physical Chemistry of Food, Wageningen University, Bornse Weilanden 9, 6708 PG Wageningen, the Netherlands
| | - Emo van Halsema
- T.A.S.T.E. Foundation, 6611 KS, Garstkampsestraat 11, Overasselt, the Netherlands
| | - Elke Scholten
- Physics and Physical Chemistry of Food, Wageningen University, Bornse Weilanden 9, 6708 PG Wageningen, the Netherlands
| | - Aalt Bast
- Faculty of Science and Engineering, Campus Venlo, Maastricht University, Nassaustraat 36, 5911 BV Venlo, the Netherlands
| | - Peter Klosse
- T.A.S.T.E. Foundation, 6611 KS, Garstkampsestraat 11, Overasselt, the Netherlands
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3
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Wang S, Smyth HE, Olarte Mantilla SM, Stokes JR, Smith PA. Astringency and its sub-qualities: a review of astringency mechanisms and methods for measuring saliva lubrication. Chem Senses 2024; 49:bjae016. [PMID: 38591722 DOI: 10.1093/chemse/bjae016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Indexed: 04/10/2024] Open
Abstract
Astringency is an important mouthfeel attribute that influences the sensory experiences of many food and beverage products. While salivary lubricity loss and increased oral friction were previously believed to be the only astringency mechanisms, recent research has demonstrated that nontactile oral receptors can trigger astringency by responding to astringents without mechanical stimulation. Various human factors have also been identified that affect individual responses to astringents. This article presents a critical review of the key research milestones contributing to the current understanding of astringency mechanisms and the instrumental approaches used to quantify perceived astringency intensity. Although various chemical assays or physical measures mimic in-mouth processes involved in astringent mouthfeel, this review highlights how one chemical or physical approach can only provide a single measure of astringency determined by a specific mechanism. Subsequently, using a single measurement to predict astringency perception is overly idealistic. Astringency has not been quantified beyond the loss of saliva lubrication; therefore, nontactile receptor-based responses must also be explored. An important question remains about whether astringency is a single perception or involves distinct sub-qualities such as pucker, drying, and roughness. Although these sub-quality lexicons have been frequently cited, most studies currently view astringency as a single perception rather than dividing it into sub-qualities and investigating the potentially independent mechanisms of each. Addressing these knowledge gaps should be an important priority for future research.
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Affiliation(s)
- Shaoyang Wang
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Heather E Smyth
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Sandra M Olarte Mantilla
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Jason R Stokes
- School of Chemical Engineering, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Paul A Smith
- Wine Australia, P.O. Box 2733, Kent Town, SA 5071, Australia
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4
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Melo LFMD, Aquino-Martins VGDQ, Silva APD, Oliveira Rocha HA, Scortecci KC. Biological and pharmacological aspects of tannins and potential biotechnological applications. Food Chem 2023; 414:135645. [PMID: 36821920 DOI: 10.1016/j.foodchem.2023.135645] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 01/29/2023] [Accepted: 02/04/2023] [Indexed: 02/09/2023]
Abstract
Secondary metabolites are divided into three classes: phenolic, terpenoid, and nitrogenous compounds. Phenolic compounds are also known as polyphenols and include tannins, classified as hydrolysable or condensed. Herein, we explored tannins for their ROS reduction characteristics and role in homeostasis. These activities are associated with the numbers and degree of polymerisation of reactive hydroxyl groups present in the phenolic rings of tannins. These characteristics are associated with anti-inflammatory, anti-aging, and anti-proliferative health benefits. Tannins can reduce the risk of cancer and neurodegenerative diseases, such as cardiovascular diseases and Alzheimer's, respectively. These biomolecules may be used as nutraceuticals to maintain good gut microbiota. Industrial applications include providing durability to leather, anti-corrosive properties to metals, and substrates for 3D printing and in bio-based foam manufacture. This review updates regarding tannin-based research and highlights its biological and pharmacological relevance and potential applications.
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Affiliation(s)
- Luciana Fentanes Moura de Melo
- Departamento de Biologia Celular e Genética - Centro de Biociências, Universidade Federal do Rio Grande do Norte, Campus Universitário UFRN, 59072-970, Bairro Lagoa Nova, Natal, RN, Brazil; Programa de Pós-Graduação em Bioquímica e Biologia Molecular, Centro de Biociências, Universidade Federal do Rio Grande do Norte, Campus Universitário UFRN, 59078-970, Bairro Lagoa Nova, Natal, RN, Brazil
| | - Verônica Giuliani de Queiroz Aquino-Martins
- Departamento de Biologia Celular e Genética - Centro de Biociências, Universidade Federal do Rio Grande do Norte, Campus Universitário UFRN, 59072-970, Bairro Lagoa Nova, Natal, RN, Brazil; Programa de Pós-Graduação em Bioquímica e Biologia Molecular, Centro de Biociências, Universidade Federal do Rio Grande do Norte, Campus Universitário UFRN, 59078-970, Bairro Lagoa Nova, Natal, RN, Brazil
| | - Ariana Pereira da Silva
- Departamento de Biologia Celular e Genética - Centro de Biociências, Universidade Federal do Rio Grande do Norte, Campus Universitário UFRN, 59072-970, Bairro Lagoa Nova, Natal, RN, Brazil; Programa de Pós-Graduação em Bioquímica e Biologia Molecular, Centro de Biociências, Universidade Federal do Rio Grande do Norte, Campus Universitário UFRN, 59078-970, Bairro Lagoa Nova, Natal, RN, Brazil
| | - Hugo Alexandre Oliveira Rocha
- Programa de Pós-Graduação em Bioquímica e Biologia Molecular, Centro de Biociências, Universidade Federal do Rio Grande do Norte, Campus Universitário UFRN, 59078-970, Bairro Lagoa Nova, Natal, RN, Brazil; Departamento de Bioquímica - Centro de Biociências, Universidade Federal do Rio Grande do Norte, Campus Universitário UFRN, 59078-970, Bairro Lagoa Nova, Natal, RN, Brazil
| | - Katia Castanho Scortecci
- Departamento de Biologia Celular e Genética - Centro de Biociências, Universidade Federal do Rio Grande do Norte, Campus Universitário UFRN, 59072-970, Bairro Lagoa Nova, Natal, RN, Brazil; Programa de Pós-Graduação em Bioquímica e Biologia Molecular, Centro de Biociências, Universidade Federal do Rio Grande do Norte, Campus Universitário UFRN, 59078-970, Bairro Lagoa Nova, Natal, RN, Brazil.
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5
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Weston A, Vladescu SC, Reddyhoff T, Griffiths A, Crouzier T, Fielden M, Garnett JA, Carpenter GH. The influence of ions on the lubricative abilities of mucin and the role of sialic acids. Colloids Surf B Biointerfaces 2023; 227:113327. [PMID: 37172419 DOI: 10.1016/j.colsurfb.2023.113327] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 04/17/2023] [Accepted: 04/25/2023] [Indexed: 05/15/2023]
Abstract
Mucus reduces friction between epithelial surfaces by providing lubrication in the boundary and mixed regime. Mucins, the main macromolecule, are heavily glycosylated proteins that polymerise and retain water molecules, resulting in a hydrated biogel. It is assumed that positively charged ions can influence mucin film structure by screening the electrostatic repulsions between the negatively charged glycans on mucin moieties and draw in water molecules via hydration shells. The ionic concentration can vary significantly in different mucus systems and here we show that increasing the ionic concentration in mucin films leads to an increase in lubrication between two polydimethylsiloxane surfaces at sliding contact in a compliant oral mimic. Mucins were found to bind sodium ions in a concentration-dependent manner and increased ionic concentration appears to cause mucin films to swell when assessed by Quartz Crystal hiMicrobalance with Dissipation (QCM-D) analysis. Furthermore, we determined that the removal of negatively charged sialic acid moieties by sialidase digestion resulted in reduced adsorption to hydrophilic surfaces but did not affect the swelling of mucin films with increasing ionic concentrations. Moreover, the coefficient of friction was increased with sialic acid removal, but lubrication was still increased with increasing ionic concentrations. Taken together this suggests that sialic acids are important for lubrication and may exert this through the sacrificial layer mechanism. Ionic concentration appears to influence mucin films and their lubrication, and sialic acids, at least partly, may be important for ion binding.
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Affiliation(s)
- Abby Weston
- Centre for Host Microbiome Interactions, Salivary Research, Faculty of Dentistry, Oral and Craniofacial Science, King's College London, London, UK.
| | - Sorin-Cristian Vladescu
- Department of Mechanical Engineering, Imperial College London, South Kensington Campus, London, UK
| | - Tom Reddyhoff
- Department of Mechanical Engineering, Imperial College London, South Kensington Campus, London, UK
| | - Alex Griffiths
- London Metallomics Facility, King's College London, Waterloo Campus, London, UK
| | - Thomas Crouzier
- Division of Glycoscience, KTH Royal Institute of Technology, Albanova Unversity Centre, Stockholm, Sweden
| | - Matthew Fielden
- Division of Surface and Corrosion Science, KTH Royal Institute of Technology, Albanova University Centre, Stockholm, Sweden
| | - James A Garnett
- Centre for Host Microbiome Interactions, Salivary Research, Faculty of Dentistry, Oral and Craniofacial Science, King's College London, London, UK
| | - Guy H Carpenter
- Centre for Host Microbiome Interactions, Salivary Research, Faculty of Dentistry, Oral and Craniofacial Science, King's College London, London, UK
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6
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Assad-Bustillos M, Cázares-Godoy A, Devezeaux de Lavergne M, Schmitt C, Hartmann C, Windhab E. Assessment of the interactions between pea and salivary proteins in aqueous dispersions. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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7
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Marczynski M, Rickert CA, Fuhrmann T, Lieleg O. An improved, filtration-based process to purify functional mucins from mucosal tissues with high yields. Sep Purif Technol 2022. [DOI: 10.1016/j.seppur.2022.121209] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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8
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Protein-induced delubrication: How plant-based and dairy proteins affect mouthfeel. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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9
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10
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11
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Funami T, Nakauma M. Correlation of human perception in swallowing with extension rheological and tribological characteristics in comparison with shear rheology. J Texture Stud 2021; 53:60-71. [PMID: 34841545 DOI: 10.1111/jtxs.12648] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 10/18/2021] [Accepted: 11/18/2021] [Indexed: 12/28/2022]
Abstract
Correlation was investigated between instrumental characteristics obtained by extension rheological or tribological measurements and human perception while swallowing using aqueous solutions of xanthan gum and locust bean gum. Extension viscosity and the friction coefficient were measured using a capillary breakup rheometer and a rotation tribometer, respectively, as in our previous study. Results were compared with shear viscosity to clarify novelty and advantage of these mechanical parameters. It was indicated that perceived cohesiveness correlated the highest with the maximum extension viscosity immediately after the onset of extensional flow, perceived spinnability correlated with extension viscosity in high Hencky strain region, and perceived sliminess correlated with the friction coefficient at the critical point between the boundary lubrication and the mixed lubrication. These correlations were discussed and tried to validate considering biomechanics of human swallowing and food-human interactions.
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12
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Marczynski M, Kimna C, Lieleg O. Purified mucins in drug delivery research. Adv Drug Deliv Rev 2021; 178:113845. [PMID: 34166760 DOI: 10.1016/j.addr.2021.113845] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 06/02/2021] [Accepted: 06/16/2021] [Indexed: 12/20/2022]
Abstract
One of the main challenges in the field of drug delivery remains the development of strategies to efficiently transport pharmaceuticals across mucus barriers, which regulate the passage and retention of molecules and particles in all luminal spaces of the body. A thorough understanding of the molecular mechanisms, which govern such selective permeability, is key for achieving efficient translocation of drugs and drug carriers. For this purpose, model systems based on purified mucins can contribute valuable information. In this review, we summarize advances that were made in the field of drug delivery research with such mucin-based model systems: First, we give an overview of mucin purification procedures and discuss the suitability of model systems reconstituted from purified mucins to mimic native mucus. Then, we summarize techniques to study mucin binding. Finally, we highlight approaches that made use of mucins as building blocks for drug delivery platforms or employ mucins as active compounds.
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13
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Funami T, Nakauma M. Instrumental characteristics from extensional rheology and tribology of polysaccharide solutions. J Texture Stud 2021; 52:567-577. [PMID: 34605034 DOI: 10.1111/jtxs.12638] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 09/13/2021] [Accepted: 09/20/2021] [Indexed: 11/29/2022]
Abstract
Instrumental characteristics from extensional rheology and tribology for aqueous xanthan gum (XG) and locust bean gum (LBG) solutions were studied in the presence or absence of simulated saliva. Extensional viscosity was calculated from the filament shrinkage behavior using a capillary breakup extensional rheometer, whereas the friction coefficient was measured using a set-up consisting of polydimethylsiloxane substrate and a glass ball bearing on a rotational rheometer. Increase in extensional viscosity was detected immediately after initiation of extensional flow, particularly XG, and also immediately before the filament rupture, particularly LBG. Extensional viscosity tended to decrease with increased addition of simulated saliva for XG, while to increase for LBG. In both cases, effect of cations in the saliva was greater than that of mucin. From the shape of the Stribeck curve (i.e., dependence of the friction coefficient on the entrainment speed) and comparison of the friction coefficient itself, lubricity of XG was greater than that of LBG. Simulated saliva added decreased the friction coefficient for each polysaccharide through functions of cations rather than mucin. Extensional viscosity and tribological measurements revealed mechanical properties of polysaccharide solutions which cannot be determined or quantified by shear viscosity alone.
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14
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Brown FN, Mackie AR, He Q, Branch A, Sarkar A. Protein-saliva interactions: a systematic review. Food Funct 2021; 12:3324-3351. [PMID: 33900320 DOI: 10.1039/d0fo03180a] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Food industries are challenged to reformulate foods and beverages with higher protein contents to lower fat and sugar content. However, increasing protein concentration can reduce sensory acceptability due to astringency perception. Since the properties of food-saliva mixtures govern mouthfeel perception, understanding how saliva and protein interact is key to guide development of future protein-rich reformulations with optimal sensory attributes. Hence, this systematic review investigated protein-saliva interaction using both model and real human saliva, including a quality assessment. A literature search of five databases (Medline, Pubmed, Embase, Scopus and Web of Science) was undertaken covering the last 20 years, yielding 36 604 articles. Using pre-defined criteria, this was reduced to a set of 33 articles with bulk protein solutions (n = 17), protein-stabilized emulsions (n = 13) and protein-rich food systems (n = 4). Interaction of dairy proteins, lysozyme and gelatine with model or human saliva dominated the literature. The pH was shown to have a strong effect on electrostatic interaction of proteins with negatively-charged salivary mucins, with greater interactions occurring below the isoelectric point of proteins. The effect of protein concentration was unclear due to the limited range of concentrations being studied. Most studies employed a 1 : 1 w/w protein : saliva ratio, which is not representative of true oral conditions. The interaction between protein and saliva appears to affect mouthfeel through aggregation and increased friction. The searches identified a gap in research on plant proteins. Accurate simulation of in vivo oral conditions should clarify understanding of protein-saliva interaction and its influence on sensory perception.
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Affiliation(s)
- Frances N Brown
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, UK.
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15
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Fan N, Shewan HM, Smyth HE, Yakubov GE, Stokes JR. Dynamic Tribology Protocol (DTP): Response of salivary pellicle to dairy protein interactions validated against sensory perception. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106478] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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16
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Fox D, Lynch KM, Sahin AW, Arendt EK. Soft Tribology Using Rheometers: A Practical Guide and Introduction. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1843959] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Daniel Fox
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Kieran M. Lynch
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Aylin W. Sahin
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K. Arendt
- School of Food and Nutritional Sciences and APC Microbiome Ireland, University College Cork, Cork, Ireland
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17
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Pires MA, Pastrana LM, Fuciños P, Abreu CS, Oliveira SM. Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods. Foods 2020; 9:E1124. [PMID: 32824086 PMCID: PMC7465539 DOI: 10.3390/foods9081124] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 07/30/2020] [Accepted: 08/03/2020] [Indexed: 01/12/2023] Open
Abstract
Understanding consumers' food choices and the psychological processes involved in their preferences is crucial to promote more mindful eating regulation and guide food design. Fortifying foods minimizing the oral dryness, rough, and puckering associated with many functional ingredients has been attracting interest in understanding oral astringency over the years. A variety of studies have explored the sensorial mechanisms and the food properties determining astringency perception. The present review provides a deeper understanding of astringency, a general view of the oral mechanisms involved, and the exciting variety of the latest methods used to direct and indirectly quantify and simulate the astringency perception and the specific mechanisms involved.
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Affiliation(s)
- Mariana A. Pires
- International Iberian Nanotechnology Laboratory—Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (M.A.P.); (L.M.P.); (P.F.)
- Center for Microelectromechanical Systems, University of Minho, Azurém, 4800-058 Guimarães, Portugal;
| | - Lorenzo M. Pastrana
- International Iberian Nanotechnology Laboratory—Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (M.A.P.); (L.M.P.); (P.F.)
| | - Pablo Fuciños
- International Iberian Nanotechnology Laboratory—Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (M.A.P.); (L.M.P.); (P.F.)
| | - Cristiano S. Abreu
- Center for Microelectromechanical Systems, University of Minho, Azurém, 4800-058 Guimarães, Portugal;
- Physics Department, Porto Superior Engineering Institute, ISEP, 4200-072 Porto, Portugal
| | - Sara M. Oliveira
- International Iberian Nanotechnology Laboratory—Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (M.A.P.); (L.M.P.); (P.F.)
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18
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Rickert CA, Lutz TM, Marczynski M, Lieleg O. Several Sterilization Strategies Maintain the Functionality of Mucin Glycoproteins. Macromol Biosci 2020; 20:e2000090. [DOI: 10.1002/mabi.202000090] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 04/24/2020] [Indexed: 11/11/2022]
Affiliation(s)
- Carolin Alexandra Rickert
- Department of Mechanical Engineering and Munich School of BioengineeringTechnical University of Munich Boltzmannstr. 11, Garching b. München 85748 Germany
| | - Theresa Monika Lutz
- Department of Mechanical Engineering and Munich School of BioengineeringTechnical University of Munich Boltzmannstr. 11, Garching b. München 85748 Germany
| | - Matthias Marczynski
- Department of Mechanical Engineering and Munich School of BioengineeringTechnical University of Munich Boltzmannstr. 11, Garching b. München 85748 Germany
| | - Oliver Lieleg
- Department of Mechanical Engineering and Munich School of BioengineeringTechnical University of Munich Boltzmannstr. 11, Garching b. München 85748 Germany
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19
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Yan H, Hjorth M, Winkeljann B, Dobryden I, Lieleg O, Crouzier T. Glyco-Modification of Mucin Hydrogels to Investigate Their Immune Activity. ACS APPLIED MATERIALS & INTERFACES 2020; 12:19324-19336. [PMID: 32301325 PMCID: PMC7304668 DOI: 10.1021/acsami.0c03645] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Accepted: 04/03/2020] [Indexed: 05/07/2023]
Abstract
Mucins are multifunctional glycosylated proteins that are increasingly investigated as building blocks of novel biomaterials. An attractive feature is their ability to modulate the immune response, in part by engaging with sialic acid binding receptors on immune cells. Once assembled into hydrogels, bovine submaxillary mucins (Muc gels) were shown to modulate the recruitment and activation of immune cells and avoid fibrous encapsulation in vivo. However, nothing is known about the early immune response to Muc gels. This study characterizes the response of macrophages, important orchestrators of the material-mediated immune response, over the first 7 days in contact with Muc gels. The role of mucin-bound sialic acid sugar residues was investigated by first enzymatically cleaving the sugar and then assembling the mucin variants into covalently cross-linked hydrogels with rheological and surface nanomechanical properties similar to nonmodified Muc gels. Results with THP-1 and human primary peripheral blood monocytes derived macrophages showed that Muc gels transiently activate the expression of both pro-inflammatory and anti-inflammatory cytokines and cell surface markers, for most makers with a maximum on the first day and loss of the effect after 7 days. The activation was sialic acid-dependent for a majority of the markers followed. The pattern of gene expression, protein expression, and functional measurements did not strictly correspond to M1 or M2 macrophage phenotypes. This study highlights the complex early events in macrophage activation in contact with mucin materials and the importance of sialic acid residues in such a response. The enzymatic glyco-modulation of Muc gels appears as a useful tool to help understand the biological functions of specific glycans on mucins which can further inform on their use in various biomedical applications.
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Affiliation(s)
- Hongji Yan
- Division of Glycoscience,
Department of Chemistry, School of Engineering Sciences in Chemistry,
Biotechnology and Health, KTH, Royal Institute
of Technology, AlbaNova University Center, 106 91 Stockholm, Sweden
| | - Morgan Hjorth
- Division of Glycoscience,
Department of Chemistry, School of Engineering Sciences in Chemistry,
Biotechnology and Health, KTH, Royal Institute
of Technology, AlbaNova University Center, 106 91 Stockholm, Sweden
| | - Benjamin Winkeljann
- Department of Mechanical Engineering and Munich School of Bioengineering, Technical University of Munich, Boltzmannstrasse 11, 85748 Garching, Germany
| | - Illia Dobryden
- Division of Surface and Corrosion Science, Department of Chemistry,
School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, Drottning Kristinas väg 51, 10044 Stockholm, Sweden
| | - Oliver Lieleg
- Department of Mechanical Engineering and Munich School of Bioengineering, Technical University of Munich, Boltzmannstrasse 11, 85748 Garching, Germany
| | - Thomas Crouzier
- Division of Glycoscience,
Department of Chemistry, School of Engineering Sciences in Chemistry,
Biotechnology and Health, KTH, Royal Institute
of Technology, AlbaNova University Center, 106 91 Stockholm, Sweden
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20
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Charged glycan residues critically contribute to the adsorption and lubricity of mucins. Colloids Surf B Biointerfaces 2020; 187:110614. [DOI: 10.1016/j.colsurfb.2019.110614] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 09/27/2019] [Accepted: 10/25/2019] [Indexed: 11/22/2022]
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21
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Pradal C, Yakubov GE, Williams MAK, McGuckin MA, Stokes JR. Lubrication by biomacromolecules: mechanisms and biomimetic strategies. BIOINSPIRATION & BIOMIMETICS 2019; 14:051001. [PMID: 31212257 DOI: 10.1088/1748-3190/ab2ac6] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Biomacromolecules play a key role in protecting human biointerfaces from friction and wear, and thus enable painless motion. Biomacromolecules give rise to remarkable tribological properties that researchers have been eager to emulate. In this review, we examine how molecules such as mucins, lubricin, hyaluronic acid and other components of biotribological interfaces provide a unique set of rheological and surface properties that leads to low friction and wear. We then highlight how researchers have used some of the features of biotribological contacts to create biomimetic systems. While the brush architecture of the glycosylated molecules present at biotribological interfaces has inspired some promising polymer brush systems, it is the recent advance in the understanding of synergistic interaction between biomacromolecules that is showing the most potential in producing surfaces with a high lubricating ability. Research currently suggests that no single biomacromolecule or artificial polymer successfully reproduces the tribological properties of biological contacts. However, by combining molecules, one can enhance their anchoring and lubricating capacity, thus enabling the design of surfaces for use in biomedical applications requiring low friction and wear.
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Affiliation(s)
- Clementine Pradal
- School of Chemical Engineering, The University of Queensland, St Lucia, Queensland, Australia
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22
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Shewan HM, Pradal C, Stokes JR. Tribology and its growing use toward the study of food oral processing and sensory perception. J Texture Stud 2019; 51:7-22. [PMID: 31149733 DOI: 10.1111/jtxs.12452] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Revised: 05/13/2019] [Accepted: 05/23/2019] [Indexed: 01/28/2023]
Abstract
Here we provide a comprehensive review of the knowledge base of soft tribology, the study of friction, lubrication, and wear on deformable surfaces, with consideration for its application toward oral tribology and food lubrication. Studies on "soft-tribology" have emerged to provide knowledge and tools to predict oral behavior and assess the performance of foods and beverages. We have shown that there is a comprehensive set of fundamental literature, mainly based on soft contacts in the Mini-traction machine with rolling ball on disk configuration, which provides a baseline for interpreting tribological data from complex food systems. Tribology-sensory relationships do currently exist. However, they are restricted to the specific formulations and tribological configuration utilized, and cannot usually be applied more broadly. With a careful and rigorous formulation/experimental design, we envisage tribological tools to provide insights into the sensory perception of foods in combination with other in vitro technique such as rheology, particle sizing or characterization of surface interactions. This can only occur with the use of well characterized tribopairs and equipment; a careful characterization of simpler model foods before considering complex food products; the incorporation of saliva in tribological studies; the removal of confounding factors from the sensory study and a global approach that considers all regimes of lubrication.
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Affiliation(s)
- Heather M Shewan
- School of Chemical Engineering, The University of Queensland, Brisbane, Australia
| | - Clementine Pradal
- School of Chemical Engineering, The University of Queensland, Brisbane, Australia
| | - Jason R Stokes
- School of Chemical Engineering, The University of Queensland, Brisbane, Australia
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23
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Zimmermann R, Delius J, Friedrichs J, Stehl S, Hofmann T, Hannig C, Rehage M, Werner C, Hannig M. Impact of oral astringent stimuli on surface charge and morphology of the protein-rich pellicle at the tooth-saliva interphase. Colloids Surf B Biointerfaces 2018; 174:451-458. [PMID: 30497006 DOI: 10.1016/j.colsurfb.2018.11.028] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 11/08/2018] [Accepted: 11/13/2018] [Indexed: 12/26/2022]
Abstract
The proteinaceous pellicle layer, which develops upon contact with saliva on the surface of teeth, is important for the formation of oral biofilms and for the protection of teeth from abrasion and chemically induced erosion. Astringent food ingredients comprising polyphenols, cationic macromolecules, and multivalent metal salts are known to interact with the pellicle. However, astringent-induced changes in the physicochemical properties of the tooth-saliva interphase are not yet completely understood. Here we provide comprehensive insights into interfacial charging, ultrastructure, thickness, and surface roughness of the pellicles formed on the model substrates silicon oxide (SiO2), Teflon® AF, and hydroxyapatite, as well as on bovine enamel before and after incubation with the astringents epigallocatechin gallate, tannic acid, iron(III) salt, lysozyme, and chitosan. Quartz crystal microbalance with dissipation monitoring demonstrated viscous behavior of untreated pellicles formed in vitro on the different materials. Electrokinetic (streaming current) measurements revealed that cationic astringents reverse the charge of native pellicles, whereas polyphenols did not change the charge under physiological pH condition. In addition, transmission electron microscopy and atomic force microscopy showed a concentration-dependent increase in average film thickness and pellicle surface roughness as induced by astringents. These multifaceted alterations of the salivary pellicle may come along with an increase in roughness perceived on the teeth, which is part of the complex sensations of oral astringency.
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Affiliation(s)
- Ralf Zimmermann
- Leibniz Institute of Polymer Research Dresden, Max Bergmann Center of Biomaterials Dresden, Hohe Strasse 6, 01069 Dresden, Germany.
| | - Judith Delius
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany.
| | - Jens Friedrichs
- Leibniz Institute of Polymer Research Dresden, Max Bergmann Center of Biomaterials Dresden, Hohe Strasse 6, 01069 Dresden, Germany
| | - Susanne Stehl
- Leibniz Institute of Polymer Research Dresden, Max Bergmann Center of Biomaterials Dresden, Hohe Strasse 6, 01069 Dresden, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany; Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Christian Hannig
- Clinic of Operative and Pediatric Dentistry, Medical Faculty Carl Gustav Carus, Technische Universität Dresden, Fetscherstraße 74, D-01307 Dresden, Germany
| | - Melanie Rehage
- Clinic of Operative Dentistry, Periodontology and Preventive Dentistry, University Hospital, Saarland University, Building 73, 66421 Homburg/Saar, Germany
| | - Carsten Werner
- Leibniz Institute of Polymer Research Dresden, Max Bergmann Center of Biomaterials Dresden, Hohe Strasse 6, 01069 Dresden, Germany; Technische Universität Dresden, Center for Regenerative Therapies Dresden, Tatzberg 47, 01307 Dresden, Germany
| | - Matthias Hannig
- Clinic of Operative Dentistry, Periodontology and Preventive Dentistry, University Hospital, Saarland University, Building 73, 66421 Homburg/Saar, Germany
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24
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Winkeljann B, Bussmann AB, Bauer MG, Lieleg O. Oscillatory Tribology Performed With a Commercial Shear Rheometer. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.biotri.2018.04.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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25
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Mechanisms of astringency: Structural alteration of the oral mucosal pellicle by dietary tannins and protective effect of bPRPs. Food Chem 2018; 253:79-87. [PMID: 29502847 DOI: 10.1016/j.foodchem.2018.01.141] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2017] [Revised: 11/22/2017] [Accepted: 01/22/2018] [Indexed: 12/25/2022]
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 (0.05 mM) tannin concentration, below the sensory detection threshold, the distribution of salivary mucins MUC5B on cells remained unaffected. At 0.5 and 1 mM, MUC5B-tannin aggregates were observed and their size increased with tannin concentration and with galloylation. In addition, 3 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.
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26
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Delius J, Frank O, Hofmann T. Label-free quantitative 1H NMR spectroscopy to study low-affinity ligand-protein interactions in solution: A contribution to the mechanism of polyphenol-mediated astringency. PLoS One 2017; 12:e0184487. [PMID: 28886151 PMCID: PMC5590944 DOI: 10.1371/journal.pone.0184487] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2017] [Accepted: 08/24/2017] [Indexed: 11/29/2022] Open
Abstract
Nuclear magnetic resonance (NMR) spectroscopy is well-established in assessing the binding affinity between low molecular weight ligands and proteins. However, conventional NMR-based binding assays are often limited to small proteins of high purity and may require elaborate isotopic labeling of one of the potential binding partners. As protein–polyphenol complexation is assumed to be a key event in polyphenol-mediated oral astringency, here we introduce a label-free, ligand-focused 1H NMR titration assay to estimate binding affinities and characterize soluble complex formation between proteins and low molecular weight polyphenols. The method makes use of the effects of NMR line broadening due to protein–ligand interactions and quantitation of the non-bound ligand at varying protein concentrations by quantitative 1H NMR spectroscopy (qHNMR) using electronic reference to access in vivo concentration (ERETIC 2). This technique is applied to assess the interaction kinetics of selected astringent tasting polyphenols and purified mucin, a major lubricating glycoprotein of human saliva, as well as human whole saliva. The protein affinity values (BC50) obtained are subsequently correlated with the intrinsic mouth-puckering, astringent oral sensation imparted by these compounds. The quantitative NMR method is further exploited to study the effect of carboxymethyl cellulose, a candidate “anti-astringent” protein binding antagonist, on the polyphenol–protein interaction. Consequently, the NMR approach presented here proves to be a versatile tool to study the interactions between proteins and low-affinity ligands in solution and may find promising applications in the discovery of bioactives.
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Affiliation(s)
- Judith Delius
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, Freising, Germany
| | - Oliver Frank
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, Freising, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, Freising, Germany
- * E-mail:
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27
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Käsdorf BT, Weber F, Petrou G, Srivastava V, Crouzier T, Lieleg O. Mucin-Inspired Lubrication on Hydrophobic Surfaces. Biomacromolecules 2017. [DOI: 10.1021/acs.biomac.7b00605] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Benjamin T. Käsdorf
- Department
of Mechanical Engineering and Munich School of Bioengineering, Technical University of Munich, Boltzmannstrasse 11, 85748, Garching, Germany
| | - Florian Weber
- Department
of Mechanical Engineering and Munich School of Bioengineering, Technical University of Munich, Boltzmannstrasse 11, 85748, Garching, Germany
| | - Georgia Petrou
- Division
of Glycoscience, School of Biotechnology, Royal Institute of Technology, Albanova University Center, 10691 Stockholm, Sweden
| | - Vaibhav Srivastava
- Division
of Glycoscience, School of Biotechnology, Royal Institute of Technology, Albanova University Center, 10691 Stockholm, Sweden
| | - Thomas Crouzier
- Division
of Glycoscience, School of Biotechnology, Royal Institute of Technology, Albanova University Center, 10691 Stockholm, Sweden
| | - Oliver Lieleg
- Department
of Mechanical Engineering and Munich School of Bioengineering, Technical University of Munich, Boltzmannstrasse 11, 85748, Garching, Germany
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28
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Rehage M, Delius J, Hofmann T, Hannig M. Oral astringent stimuli alter the enamel pellicle's ultrastructure as revealed by electron microscopy. J Dent 2017; 63:21-29. [PMID: 28619693 DOI: 10.1016/j.jdent.2017.05.011] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2017] [Revised: 05/16/2017] [Accepted: 05/17/2017] [Indexed: 01/15/2023] Open
Abstract
OBJECTIVES This electron microscopic study aimed at investigating effects of oral astringent stimuli on the enamel pellicle's morphology. METHODS Pellicles were formed in situ within 30min on bovine enamel slabs, fixed to individuals' upper jaw splints. The pellicle-coated specimens were immersed in vitro in seven diverse astringent solutions and subsequently analyzed by scanning electron microscopy (SEM), energy dispersive X-ray (EDX) spectroscopy, as well as transmission electron microscopy (TEM). Four biocompatible astringents, namely the polyphenol epigallocatechin gallate, the metal salt iron(III) sulfate, the basic protein lysozyme, and the aminopolysaccharide chitosan, were additionally applied in situ. After rinsing the oral cavity with these compounds, the pellicle's ultrastructure was imaged by SEM and TEM, respectively. Untreated pellicle samples served as controls. RESULTS Exposure to polyphenols and lysozyme induced particularly thicker and electron-denser pellicles in comparison to the control pellicle with similar characteristics in vitro and in situ. In contrast, acidic chitosan and metal salt solutions, respectively, revealed minor pellicle alterations. The incorporation of Fe and Al into the pellicles treated with the corresponding inorganic salts was verified by EDX analysis. CONCLUSIONS Astringent-induced pellicle modifications were for the first time visualized by TEM. The ultrastructural alterations of the dental pellicle may partly explain the tooth-roughening effect caused by oral astringent stimuli. CLINICAL SIGNIFICANCE Astringents might modify the pellicle's protective properties against dental erosion, attrition, as well as bacterial adhesion, and by this means may influence tooth health. The findings may thus be particularly relevant for preventive dentistry.
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Affiliation(s)
- Melanie Rehage
- Clinic of Operative Dentistry, Periodontology and Preventive Dentistry, Building 73, Saarland University, D-66421 Homburg, Germany
| | - Judith Delius
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Matthias Hannig
- Clinic of Operative Dentistry, Periodontology and Preventive Dentistry, Building 73, Saarland University, D-66421 Homburg, Germany.
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29
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Delius J, Médard G, Kuster B, Hofmann T. Effect of Astringent Stimuli on Salivary Protein Interactions Elucidated by Complementary Proteomics Approaches. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2147-2154. [PMID: 28225606 DOI: 10.1021/acs.jafc.7b00436] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The interaction of astringent substances with salivary proteins, which results in protein precipitation, is considered a key event in the molecular mechanism underlying the oral sensation of puckering astringency. As the chemical nature of orally active astringents is diverse and the knowledge of their interactions with salivary proteins rather fragmentary, human whole saliva samples were incubated with suprathreshold and isointensity solutions of the astringent polyphenol (-)-epigallocatechin gallate, the multivalent metal salt iron(III) sulfate, the amino-functionalized polysaccharide chitosan, and the basic protein lysozyme. After separation of the precipitated proteins, the proteins affected by the astringents were identified and relatively quantified for the first time by complementary bottom-up and top-down mass spectrometry-based proteomics approaches. Major salivary target proteins, which may be involved in astringency perception, are reported here for each astringent stimulus.
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Affiliation(s)
- Judith Delius
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich , Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Guillaume Médard
- Chair of Proteomics and Bioanalytics, Technical University of Munich , Emil-Erlenmeyer-Forum 5, 85354 Freising, Germany
| | - Bernhard Kuster
- Chair of Proteomics and Bioanalytics, Technical University of Munich , Emil-Erlenmeyer-Forum 5, 85354 Freising, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich , Lise-Meitner-Straße 34, 85354 Freising, Germany
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