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Wang Z, Liang Y, Wu W, Gao C, Xiao C, Zhou Z, Lin F, Sun W. The effect of different drying temperatures on flavonoid glycosides in white tea: A targeted metabolomics, molecular docking, and simulated reaction study. Food Res Int 2024; 190:114634. [PMID: 38945623 DOI: 10.1016/j.foodres.2024.114634] [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: 04/11/2024] [Revised: 06/08/2024] [Accepted: 06/08/2024] [Indexed: 07/02/2024]
Abstract
Drying is an important stage used to improve the quality of white tea (WT). However, the effect of the drying temperature on the key taste compounds in WT remains unclear. In this study, targeted metabolomics, molecular docking, and a simulated reaction were used to investigate the transformation mechanism of flavonoid glycosides (FGs) in WT during drying at 60, 80, and 100 °C and its impact on taste. There were 45 differential FGs in WT at three drying temperatures. Compared with the withering samples for 48 h, the total FGs contents at three drying temperatures showed a decreasing trend, with quercetin-3-O-galactoside and kaempferol-3-O-glucoside showing the most degradation. These results were confirmed via a simulated drying reaction of FGs standards. Drying at 80 and 100 °C contributed to the formation of flavonoid-C-glycosides, but only trace amounts of these compounds were observed. In addition, nine key taste FGs were selected using dose-over-threshold values. These FGs regulated the taste of WT, mainly by binding to taste receptors via hydrogen bond, hydrophobic and electrostatic interactions. Finally, the taste acceptability of WT dried at 60 °C was found to be the highest, as this method could properly reduce the contents of FGs, weaken the bitterness and astringency, and retain the sweet and umami taste. This study revealed for the first time the transformation mechanism of sensory-active FGs affected by drying temperature, which provides a novel perspective for the analysis of the formation mechanism of the unique flavor of WT and the optimization of this process.
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Affiliation(s)
- Zhihui Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fuzhou 350002, China; Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fuzhou 350002, China
| | - Yilin Liang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fuzhou 350002, China; Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fuzhou 350002, China
| | - Weiwei Wu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fuzhou 350002, China; Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fuzhou 350002, China
| | - Chenxi Gao
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fuzhou 350002, China; Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fuzhou 350002, China
| | - Chunyan Xiao
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fuzhou 350002, China; Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fuzhou 350002, China
| | - Zhe Zhou
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fuzhou 350002, China; Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fuzhou 350002, China
| | - Fuming Lin
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fuzhou 350002, China; Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fuzhou 350002, China.
| | - Weijiang Sun
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fuzhou 350002, China; Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops, Fuzhou 350002, China.
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2
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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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3
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Luo J, Ruan X, Ang CS, Nolvachai Y, Marriott PJ, Zhang P, Howell K. Variation of wine preference amongst consumers is influenced by the composition of salivary proteins. NPJ Sci Food 2023; 7:51. [PMID: 37717071 PMCID: PMC10505211 DOI: 10.1038/s41538-023-00222-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Accepted: 08/16/2023] [Indexed: 09/18/2023] Open
Abstract
The preferences of consumers for different flavours and aromas in wine are varied and may be explained by inherent factors such as cultural background, wine education and personal taste of the wine consumer. Wine flavour, as perceived in the mouth, includes aroma compounds released through the retronasal pathway, which are shaped by interactions with saliva. Saliva and wine interactions could provide an explanation as to why wine tasters express different preferences for wine. To test this hypothesis, 13 Western and 13 Chinese experienced wine tasters were recruited. Sensory evaluation was performed in formal surroundings to acquire free description-based and perceived sensory intensity data using the Pivot® Profile and continuous scale assessment, respectively. Participants' saliva samples were collected before the sensory evaluation and spiked into a wine sample to investigate the impact on the wine's volatile release using comprehensive two-dimensional gas chromatography-mass spectrometry (GC × GC-MS). Saliva samples were subjected to enzyme activity assays and protein composition profiling by Tandem Mass Tag (TMT) quantitative proteomics. The wine tasters showed differences in wine flavour perception, which was supported by the difference in wine volatile release resulting from the addition of saliva. The two groups of participants did not have significant differences in total salivary protein concentrations or the amounts of esterase and α-amylase. However, statistically significant variations in the concentrations of specific proteins (proline-rich proteins (PRPs) and lipocalin-1 (LCN-1); p < 0.01) were found between the two groups. Significant correlations between perceived intensities of wine attributes and concentrations of PRPs and LCN-1 were observed. These results indicate that the composition of proteins in saliva is a factor that influences wine perception and preference. Our results provide a biochemical basis for understanding preference for food based on interactions between aroma compounds and salivary proteins and could be used to suggest foods or beverages to particular cultural groups.
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Affiliation(s)
- Jiaqiang Luo
- School of Chemical Engineering, Faculty of Engineering, The University of New South Wales, Kensington, Australia
| | - Xinwei Ruan
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Australia
| | - Ching-Seng Ang
- Melbourne Mass Spectrometry and Proteomics Facility, Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Parkville, Australia
| | - Yada Nolvachai
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Clayton, Australia
| | - Philip J Marriott
- Australian Centre for Research on Separation Science, School of Chemistry, Monash University, Clayton, Australia
| | - Pangzhen Zhang
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Australia
| | - Kate Howell
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Australia.
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4
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Wang S, Olarte Mantilla SM, Smith PA, Stokes JR, Smyth HE. Relationship between salivary lubrication and temporal sensory profiles of wine mouthfeel and astringency sub-qualities. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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5
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González-Muñoz B, Garrido-Vargas F, Pavez C, Osorio F, Chen J, Bordeu E, O'Brien JA, Brossard N. Wine astringency: more than just tannin-protein interactions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1771-1781. [PMID: 34796497 DOI: 10.1002/jsfa.11672] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 09/22/2021] [Accepted: 11/19/2021] [Indexed: 06/13/2023]
Abstract
Red wines are characterized by their astringency, a very important sensory attribute that affects the perceived quality of wines. Three mechanisms have been proposed to explain astringency, and two theories describe how these mechanisms work in an integrated manner to produce tactile sensations such as drying, roughening, shrinking and puckering. The factors involved include not only tannins and salivary proteins, but also anthocyanins, grape polysaccharides and mannoproteins, as well as other wine matrix components that modulate their interactions. These multifactorial interactions could be responsible for different sensory responses and therefore need to be further studied. This review presents the latest advances in astringency perception and its possible origins, with special attention on the interactions of components, their impact on oral perception and the development of astringency sub-qualities. Future research efforts should concentrate on understanding the mechanisms involved as well as on the limiting factors related to the conformation and stability of the tannin-salivary protein complexes. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Beatriz González-Muñoz
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
- Departamento de Genética Molecular y Microbiología, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Fernanda Garrido-Vargas
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
- Departamento de Genética Molecular y Microbiología, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Carolina Pavez
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Fernando Osorio
- Departamento de Ciencia y Tecnología de Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Santiago, Chile
| | - Jianshe Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Edmundo Bordeu
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - José A O'Brien
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
- Departamento de Genética Molecular y Microbiología, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Natalia Brossard
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
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6
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Astringency Sensitivity to Tannic Acid: Effect of Ageing and Saliva. Molecules 2022; 27:molecules27051617. [PMID: 35268718 PMCID: PMC8911968 DOI: 10.3390/molecules27051617] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 02/25/2022] [Accepted: 02/28/2022] [Indexed: 02/06/2023] Open
Abstract
Astringency is an important sensory characteristic of food and beverages containing polyphenols. However, astringency perception in elderly people has not been previously documented. The aim of the present work was to evaluate sensitivity to astringency as a function of age, salivary flow and protein amount. Fifty-four panellists, including 30 elderly people (age = 75 ± 4.2 years) and 24 young people (age = 29.4 ± 3.8 years), participated in this study. Astringency sensitivity was evaluated by the 2-alternative forced choice (2-AFC) procedure using tannic acid solutions. Whole saliva was collected for 5 min before and after the sensory tests. The results showed that the astringency threshold was significantly higher in the elderly group than the young group. No correlation was observed between the salivary protein amount and threshold value. However, a negative correlation between salivary flow and threshold was observed in the young group only. These results showed a difference in oral astringency perception as a function of age. This difference can be linked to salivary properties that differ as a function of age.
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7
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Wang S, Wang X, Zhao P, Ma Z, Zhao Q, Cao X, Cheng C, Liu H, Du G. Mannoproteins interfering wine astringency by modulating the reaction between phenolic fractions and protein in a model wine system. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112217] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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8
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Zhang L, Yang Y, Wang Z. Extraction Optimization of Polysaccharides From Corn Silk and Their Antioxidant Activities in vitro and in vivo. Front Pharmacol 2021; 12:738150. [PMID: 34566661 PMCID: PMC8455810 DOI: 10.3389/fphar.2021.738150] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Accepted: 08/18/2021] [Indexed: 11/23/2022] Open
Abstract
Response surface technique was employed for improving the extraction of corn silk polysaccharides (CSP). Temperature, liquid-to-solid ratio, and per extraction time were all examined as separate factors. The optimal extraction parameters were determined by fitting experimental data to a second-order polynomial; a liquid-to-solid ratio of 21.5 ml/g, temperature equivalent to 88°C, and extraction time of 1.87 h. The experimental yield of the extracted polysaccharides following the application of these conditions was 4.33 ± 0.08% (dry weight), which fit quite well with the predicted value. CSP’s strong scavenging capabilities against hydroxyls, 1,1-diphenyl-2-picrylhydrazyl radicals, and superoxide anions along with its excellent reducing potential, were demonstrated in an in vitro antioxidant experiment. Meanwhile, in vivo testing revealed that CSP substantially enhanced glutathione peroxidase and superoxide dismutase activities. The Malondialdehyde levels in the liver and serum of aged mice also underwent a decrease. This study found that CSP has a substantial antioxidant potential in vitro and in vivo, suggesting that it might be used as an antioxidant in food and medicine.
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Affiliation(s)
- Liang Zhang
- College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, China
| | - Yang Yang
- College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, China
| | - Zhanyong Wang
- College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, China
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9
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Brossard N, Gonzalez‐Muñoz B, Pavez C, Ricci A, Wang X, Osorio F, Bordeu E, Paola Parpinello G, Chen J. Astringency sub‐qualities of red wines and the influence of wine–saliva aggregates. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15065] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Natalia Brossard
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal Pontificia Universidad Católica de Chile Santiago 7820436 Chile
| | - Beatriz Gonzalez‐Muñoz
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal Pontificia Universidad Católica de Chile Santiago 7820436 Chile
- Departamento de Genética Molecular y Microbiología Facultad de Ciencias Biológicas Pontificia Universidad Católica de Chile Santiago 8331150 Chile
| | - Carolina Pavez
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal Pontificia Universidad Católica de Chile Santiago 7820436 Chile
| | - Arianna Ricci
- Dipartimento di Scienze degli Alimenti Università di Bologna P.za Goidanich 60 Cesena I‐47023 Italy
| | - Xinmiao Wang
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 China
| | - Fernando Osorio
- Department of Food Science and Technology Universidad de Santiago de Chile Santiago 9170022 Chile
| | - Edmundo Bordeu
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal Pontificia Universidad Católica de Chile Santiago 7820436 Chile
| | | | - Jianshe Chen
- School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 China
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10
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Polyphenolic Characterization of Nebbiolo Red Wines and Their Interaction with Salivary Proteins. Foods 2020; 9:foods9121867. [PMID: 33333790 PMCID: PMC7765185 DOI: 10.3390/foods9121867] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 12/09/2020] [Accepted: 12/10/2020] [Indexed: 12/04/2022] Open
Abstract
The present study correlates the polyphenolic composition of two different Nebbiolo red wines from the 2015 vintage (M and P), with the salivary proteins’ precipitation process. The work centered on the polyphenolic characterization of Nebbiolo wines and their interaction with different families of salivary proteins. Overall, both wines were found to be very reactive with human saliva which was supposed to contribute to their astringent character. The comparison of both wines showed that the M wine presented higher values of total phenolics, total proanthocyanidins, and tannin specific activity. Moreover, this wine showed a higher interaction with salivary proteins. Altogether, the chemical characterization and reactivity toward human saliva could contribute to the wine astringency.
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11
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Crawford CR, Running CA. Addition of chocolate milk to diet corresponds to protein concentration changes in human saliva. Physiol Behav 2020; 225:113080. [PMID: 32679131 PMCID: PMC7484177 DOI: 10.1016/j.physbeh.2020.113080] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Revised: 07/03/2020] [Accepted: 07/13/2020] [Indexed: 02/02/2023]
Abstract
Salivary proteins have the potential to alter oral sensory perception of foods. In rodents, dietary polyphenol exposure increases salivary concentrations of polyphenol-binding proteins and several cystatins, which correlate with less aversion to polyphenol-rich solutions. If similar salivary shifts occur in humans, then increasing dietary polyphenols may improve orosensory experience of polyphenol-rich foods. We hypothesized that small dietary changes, focused on polyphenols, would increase expression of salivary binding proteins for polyphenols and thus suppress unpleasant polyphenol sensations. However, analogs of salivary polyphenol-binding proteins are found in foods. Thus, we also hypothesized that food-sourced analogs of these salivary proteins would mitigate changes in saliva and sensation. Human subjects (N=55) alternated weeks of consuming a low polyphenol diet and then a regular diet plus a polyphenol-rich chocolate milk (almond, containing no polyphenol-binding proteins, or bovine, containing polyphenol-binding proteins). Statistical analyses revealed both chocolate milk interventions corresponded to changes in relative expression of 96 proteins and calculated concentration of 146 proteins (both after correction for false discovery rate), out of 1,176 proteins identified through proteomics. Of the proteins that changed, proline-rich proteins and cystatins were noticeable, which reflects prior work in animal studies. Subjects rated all chocolate milks as less flavorful after the bovine chocolate milk intervention week compared to low polyphenol weeks, but generally sensory changes were minimal. However, the results confirm that dietary changes coincide with salivary changes, and that some of those changes occur in proteins that have potential to influence oral sensations.
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Affiliation(s)
| | - Cordelia A Running
- Department of Nutrition Science and Department of Food Science, Purdue University Stone Hall 700 West State St. West Lafayette, IN 47907, USA.
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12
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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: 25] [Impact Index Per Article: 6.3] [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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13
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Watrelot AA, Heymann H, Waterhouse AL. Red Wine Dryness Perception Related to Physicochemistry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2964-2972. [PMID: 30983339 DOI: 10.1021/acs.jafc.9b01480] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The responsibility of condensed tannins in the astringency sensation is well-known, even though the physical mechanism is unclear. The aims of the study are to go deeper into the relationships between the tannin structure and red wine dryness as well as evaluate the influence of the wine matrix and tannin concentration on the interaction with proteins and dryness perception. Condensed tannins were extracted from two red wines (cv. Cabernet Sauvignon and Pinot Noir) and added back to them and to a model wine at 0.5 g/L, prior to chemical characterization of their composition by reversed-phase high-performance liquid chromatography as well as their viscosity. The physical consequences of interactions between mucin, poly-l-proline, saliva, and wines were evaluated by turbidimetry. Descriptive analysis and time-intensity evaluations of dryness were carried out by a trained panel on all wines and model solutions. The mean degree of polymerization of Cabernet Sauvignon wine with or without tannins added was higher than that of Pinot Noir wine conditions. The turbidity of saliva and poly-l-proline with tannins added to Cabernet Sauvignon was higher than of tannins added to Pinot Noir wine. Cabernet Sauvignon wines were perceived dryer than Pinot Noir by panelists, and the dryness intensity of Cabernet Sauvignon wine conditions last longer than that of Pinot Noir or model wine conditions. The dryness of red wines was related to larger tannins, higher tannin concentration, and a greater turbidity with saliva. The dryness was not affected by the addition of tannins into wine probably as a result of the aroma/taste suppression effects and the presence of other components.
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Affiliation(s)
- Aude A Watrelot
- Department of Viticulture and Enology, University of California, Davis, 1 Shields Avenue, Davis, California 95616-5270, United States
| | - Hildegarde Heymann
- Department of Viticulture and Enology, University of California, Davis, 1 Shields Avenue, Davis, California 95616-5270, United States
| | - Andrew L Waterhouse
- Department of Viticulture and Enology, University of California, Davis, 1 Shields Avenue, Davis, California 95616-5270, United States
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14
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Brossard N, Bordeu E, Ibáñez RA, Chen J, Osorio F. Rheological study of tannin and protein interactions based on model systems. J Texture Stud 2020; 51:585-592. [PMID: 32110834 DOI: 10.1111/jtxs.12518] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2019] [Revised: 02/04/2020] [Accepted: 02/17/2020] [Indexed: 11/28/2022]
Abstract
The interaction between wine tannins and saliva proteins is responsible for wine astringency perception, producing a depletion of salivary proteins and changes on oral friction. In sensorial terms, astringency is described as a dryness and puckering sensation in the mouth, which is related to the "structure" or "body" of red wines. However, these last descriptors, as structure or body, are perceived during wine tasting and commonly related to wine viscosity. To address these differences on sensory response, we hypothesize that tannin-protein interactions could be a key factor involved in the viscosity of red wines/saliva mixtures, just as they are for astringency. We used a rheological method to study the impact of tannin-protein interaction on the viscosity of model wine-saliva systems. Mixtures of model saliva based on mucin and typical astringent compounds, as commercial tannins and gallic acid, were evaluated for their rheological behavior. The viscometric flow of the fluid mixtures was determined, and subsequently, the viscosity was evaluated at a shear rate of 60 s-1 . It was observed that red wines/saliva mixtures exhibit non-Newtonian flow and ascending tannin doses led to an increase in the apparent viscosity. Nephelometric analysis demonstrate that tannin-mucin aggregates were formed, which suggests that these complexes were potentially responsible for the viscosity increases, modifying the rheological behavior of these mixtures. Results from this work propose that tannin-protein interactions are also involved in the underlying mechanism of thickness perception of red wines and rheology could be a complementary instrumental technique for wine mouthfeel characterization.
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Affiliation(s)
- Natalia Brossard
- Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Edmundo Bordeu
- Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Rodrigo A Ibáñez
- Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile.,Center for Dairy Research, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | - Jianshe Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Fernando Osorio
- Department of Food Science and Technology, Universidad de Santiago de Chile, Santiago, Chile
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Kang W, Niimi J, Muhlack RA, Smith PA, Bastian SE. Dynamic characterization of wine astringency profiles using modified progressive profiling. Food Res Int 2019; 120:244-254. [DOI: 10.1016/j.foodres.2019.02.041] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2018] [Revised: 02/20/2019] [Accepted: 02/21/2019] [Indexed: 10/27/2022]
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16
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Castillo-Fraire CM, Poupard P, Guilois-Dubois S, Salas E, Guyot S. Preparative fractionation of 5′-O-caffeoylquinic acid oxidation products using centrifugal partition chromatography and their investigation by mass spectrometry. J Chromatogr A 2019; 1592:19-30. [DOI: 10.1016/j.chroma.2019.01.071] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2018] [Revised: 01/03/2019] [Accepted: 01/25/2019] [Indexed: 10/27/2022]
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17
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Teleszko M, Nowicka P, Wojdyło A. Effect of the Addition of Polysaccharide Hydrocolloids on Sensory Quality, Color Parameters, and Anthocyanin Stabilization in Cloudy Strawberry Beverages. M. Teleszko, P. Nowicka, A. Wojdyło. POL J FOOD NUTR SCI 2019. [DOI: 10.31883/pjfns-2019-0014] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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18
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Taladrid D, Lorente L, Bartolomé B, Moreno-Arribas MV, Laguna L. An integrative salivary approach regarding palate cleansers in wine tasting. J Texture Stud 2018; 50:75-82. [PMID: 30198574 DOI: 10.1111/jtxs.12361] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2018] [Revised: 08/14/2018] [Accepted: 08/20/2018] [Indexed: 12/21/2022]
Abstract
Wine sensory sessions normally involve the tasting of several samples, to remove food residues from the mouth the use of palate cleansers (PC) is needed. Until now, there is no agreement on the best PC to use during wine tasting sessions. The aim of this work is to study the relationship between the components retained in saliva after wine tasting and the remnant sensory feeling (astringency, alcohol, and acidity). For that, different common PC (water, carbonated water, and milk) were tested and saliva samples (expectorated and scraped) from nine trained panelists were collected after wine with and without PC trials. Results showed that after palate cleansing and not cleansing, astringency, alcoholic and acidity perception were influenced by time, PC and panelist. Astringency perception showed the greatest intensity in comparison to alcoholic and acidity. Milk was the only PC which reduced quantifiable polyphenols in expectorated saliva, as well as reducing astringency feelings. Although compositions of expectorated and scraped saliva correlated between them, polyphenols accumulated in the expectorated saliva significantly more. Retained polyphenols were correlated with astringency perception, but no correlation was found with salivary proteins. These findings assessed the astringency build-up effect during wine tasting due to polyphenols accumulation in saliva, remarking the importance of an adequate PC selection. All things considered, the present work confirmed the relationship between after-swallow mouthfeel perception and mouth residues instrumentally quantified. Also, milk has proven to be the most effective of the three PC. PRACTICAL APPLICATIONS: During tasting the accumulation of residues from previous wine samples tasted, could mislead the judgment of wine sensory qualities by oenologists. Therefore, between tasting samples it is highly important to choose the right PC. However, until now the selection of PC remains empirical, therefore in this work, we proposed to study the residues in saliva by using different PC and quantifying instrumentally, the wine residues. The methodology selected to quantify the wines residues in saliva was quick and easy to use. Furthermore, instrumental results were related with the sensory feeling of mouth cleanliness without considering individual panel member's preferences of PC. In this study, to remove astringency feeling, milk was shown to be the best cleanser in comparison with water, carbonated water or nothing, but oenologist/winemakers could use this instrumental methodology in saliva to select which one is the best among their current PC used.
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Affiliation(s)
- Diego Taladrid
- Institute of Food Science Research (CIAL), CSIC-UAM, Madrid, Spain
| | - Laura Lorente
- Institute of Food Science Research (CIAL), CSIC-UAM, Madrid, Spain
| | - Begoña Bartolomé
- Institute of Food Science Research (CIAL), CSIC-UAM, Madrid, Spain
| | | | - Laura Laguna
- Institute of Food Science Research (CIAL), CSIC-UAM, Madrid, Spain
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19
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Hepatoprotective and in vitro antioxidant effects of native depolymerised-exopolysaccharides derived from Termitomyces albuminosus. Sci Rep 2017. [PMID: 28634377 PMCID: PMC5478597 DOI: 10.1038/s41598-017-04171-0] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
In this study, native depolymerised-exopolysaccharides (DEPS) were successfully derived from the exopolysaccharides (EPS) of Termitomyces albuminosus, and its hepatoprotective effects against a high-fat emulsion and in vitro antioxidant activities were investigated. Based on the results of in vitro assays, DEPS showed superior antioxidant activities compared with EPS dose-dependently. According to the in vivo assays both EPS and DEPS significantly decreased the lipid levels, improved the enzymatic activities, and reduced lipid peroxidation in both serum and hepatic homogenates. Furthermore, EPS and DEPS attenuated the high-fat emulsion-induced histopathological injury to the liver. Both EPS and DEPS might be used as natural drugs to treat and protect against hyperlipidaemia and liver injury induced by a high-fat emulsion. In addition, based on the results of GC and HPLC analyses, rhamnose and low molecular weight compounds may play an important role in contributing to the antioxidant activities of EPS and DEPS.
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20
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Linne B, Simons CT. Quantification of Oral Roughness Perception and Comparison with Mechanism of Astringency Perception. Chem Senses 2017; 42:525-535. [DOI: 10.1093/chemse/bjx029] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
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21
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Rafigh SM, Heydarinasab A. Hydroxyethyl curdlan as a novel water soluble derivative: Synthesis, characterization, and antioxidant capacity. INTERNATIONAL JOURNAL OF POLYMER ANALYSIS AND CHARACTERIZATION 2017. [DOI: 10.1080/1023666x.2017.1331390] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Sayyid Mahdi Rafigh
- Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Amir Heydarinasab
- Department of Chemical Engineering, Science and Research Branch, Islamic Azad University, Tehran, Iran
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22
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Fining of Red Wines with Pomace Cell Wall Material: Effect on Wine Phenolic Composition. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1922-3] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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23
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Zhang C, Li S, Zhang J, Hu C, Che G, Zhou M, Jia L. Antioxidant and hepatoprotective activities of intracellular polysaccharide from Pleurotus eryngii SI-04. Int J Biol Macromol 2016; 91:568-77. [DOI: 10.1016/j.ijbiomac.2016.05.104] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2016] [Revised: 05/24/2016] [Accepted: 05/28/2016] [Indexed: 11/28/2022]
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24
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Yang S, Zhang H. Production of intracellular selenium-enriched polysaccharides from thin stillage by Cordyceps sinensis and its bioactivities. Food Nutr Res 2016; 60:30153. [PMID: 26837497 PMCID: PMC4737716 DOI: 10.3402/fnr.v60.30153] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2015] [Revised: 12/25/2015] [Accepted: 12/25/2015] [Indexed: 12/16/2022] Open
Abstract
Background Thin stillage was used as the substrate to produce intracellular selenium-enriched polysaccharides (ISPS) from Cordyceps sinensis to increase the value of agricultural coproducts. Methods Fermentation parameters were optimized using response surface methodology (RSM) to improve the production of ISPS. Then, the effects of ISPS on the antioxidant activities in vitro, as well as the glycosylated serum protein concentration, malondialdehyde level, and total antioxidant capacity of streptozotocin-induced diabetic rats were studied. Results The optimized conditions were as follows: sodium selenite concentration, 33.78 µg/L; incubation time, 8.24 days; and incubation temperature, 26.69°C. A maximum yield of 197.35 mg/g ISPS was obtained from the validation experiments, which was quite close to the predicted maximum yield of 198.6839 mg/g. FT-IR spectra indicated that ISPS has been successfully selenylation modified with similar structure to polysaccharide of intracellular polysaccharides. The in vitro scavenging effects of 1.0 mg/mL ISPS on hydroxyl, superoxide, and 1,1-diphenyl-2-picrylhydrazyl radicals were 74.62±4.05, 71.45±3.63, and 79.48±4.75%, respectively. The reducing power of ISPS was 0.45±0.01 (absorbance at 700 nm). Fasting blood glucose and glycosylated serum protein of group C (rats with diabetes that received drinking water with ISPS) were significantly lower than those of group B (rats with diabetes) (P<0.01) after treatment was administered for 2 and 4 weeks. Serum malonaldehyde content of group C was significantly lower than that of group B at 4 weeks (P<0.01). At 4 weeks, malonaldehyde contents in heart, liver, and kidney tissues of group C were significantly lower than those of group B; however, malonaldehyde content in pancreas tissue of group C was not significantly different. Total antioxidant capacities in liver, pancreas and kidney tissues of group C were significantly higher than those of group B, but total antioxidant capacity in heart tissue was not significantly different. Serum total antioxidant capacity was also increased compared with that of group B. Conclusion The result of these experiments indicated that RSM is a promising method for the optimization of ISPS production, and the ISPS of C. sinensis can reduce blood glucose level and improve antioxidant capacity of rats with diabetes induced by streptozotocin.
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Affiliation(s)
- Shengli Yang
- The College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou, People's Republic of China;
| | - Hui Zhang
- Zhejiang Institute of Quality Inspection Science, Hangzhou, People's Republic of China;
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25
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Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters. Int J Food Microbiol 2015; 207:49-56. [DOI: 10.1016/j.ijfoodmicro.2015.04.040] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2014] [Revised: 04/13/2015] [Accepted: 04/24/2015] [Indexed: 01/02/2023]
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26
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Optimization for the extraction of polysaccharides from Nostoc commune and its antioxidant and antibacterial activities. J Taiwan Inst Chem Eng 2015. [DOI: 10.1016/j.jtice.2015.02.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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27
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Genovese A, Caporaso N, De Luca L, Paduano A, Sacchi R. Influence of olive oil phenolic compounds on headspace aroma release by interaction with whey proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:3838-3850. [PMID: 25832115 DOI: 10.1021/acs.jafc.5b00148] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The release of volatile compounds in an oil-in-water model system obtained from olive oil-whey protein (WP) pairing was investigated by considering the effect of phenolic compounds. Human saliva was used to simulate mouth conditions by retronasal aroma simulator (RAS) analysis. Twelve aroma compounds were quantified in the dynamic headspace by SPME-GC/MS. The results showed significant influences of saliva on the aroma release of virgin olive oil (VOO) volatiles also in the presence of WP. The interaction between WP and saliva leads to lower headspace release of ethyl esters and hexanal. Salivary components caused lower decrease of the release of acetates and alcohols. A lower release of volatile compounds was found in the RAS essay in comparison to that in orthonasal simulation of only refined olive oil (without addition of saliva or WP), with the exception of hexanal and 1-penten-3-one, where a significantly higher release was found. Our results suggest that the extent of retronasal odor (green, pungent) of these two volatile compounds is higher than orthonasal odor. An extra VOO was used to verify the release in model systems, indicating that WP affected aroma release more than model systems, while saliva seems to exert an opposite trend. A significant increase in aroma release was found when phenolic compounds were added to the system, probably due to the contrasting effects of binding of volatile compounds caused by WP, for the polyphenol-protein interaction phenomenon. Our study could be applied to the formulation of new functional foods to enhance flavor release and modulate the presence and concentrations of phenolics and whey proteins in food emulsions/dispersions.
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Affiliation(s)
- Alessandro Genovese
- Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici (NA), Italy
| | - Nicola Caporaso
- Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici (NA), Italy
| | - Lucia De Luca
- Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici (NA), Italy
| | - Antonello Paduano
- Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici (NA), Italy
| | - Raffaele Sacchi
- Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici (NA), Italy
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28
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Tu J, Chen B, Yang L, Qi K, Lu J, Zhao D. Amyloid-β Activates Microglia and Regulates Protein Expression in a Manner Similar to Prions. J Mol Neurosci 2015; 56:509-18. [PMID: 25869610 DOI: 10.1007/s12031-015-0553-2] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2015] [Accepted: 03/24/2015] [Indexed: 10/23/2022]
Abstract
Prions are the only convincingly demonstrated proteinaceous infectious particle, yet recent studies find that amyloid-β peptide (Aβ) aggregates are capable of self-propagation, which induces amyloidosis pathology in Alzheimer's disease (AD) model mice that is similar to the self-propagation phenomenon of prions in neurons. Gliosis is a common hallmark of AD and prion diseases, in which activated microglia accumulate around abnormal protein deposits. Analyses of the characteristics of activated microglia induced by Aβ in comparison with those induced by prions will provide new insight into the pathogenesis of AD. Therefore, we compared the characteristics of BV-2 cells (model microglia) activated by Aβ fibrillar peptides (Aβ1-42) and prions (PrP106-126). Aβ1-42 and PrP106-126, as well as the supernatants of the media collected from BV-2 cells cocultured with Aβ1-42 and PrP106-126, were potent activators of BV-2 microglial activity, but the chemotaxis index (CI) induced by Aβ1-42 was significantly higher than that induced by PrP106-126 at each concentration. Aβ1-42 and PrP106-126 increased the proliferation index (PI) and upregulated monocyte chemoattractant protein-1 (MCP-1) and transforming growth factor beta 1 (TGF-β1) expression after 12 h of exposure. Our results show that Aβ activates microglia and regulates microglial protein expression in a manner similar to prions and, thus, provide new insight into the pathogenesis of AD.
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Affiliation(s)
- Jian Tu
- State Key Laboratories for Agrobiotechnology, National Animal Transmissible Spongiform Encephalopathy Laboratory, College of Veterinary Medicine, China Agricultural University, 100193, Beijing, China,
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29
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Molecular mechanisms of taste recognition: considerations about the role of saliva. Int J Mol Sci 2015; 16:5945-74. [PMID: 25782158 PMCID: PMC4394514 DOI: 10.3390/ijms16035945] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2015] [Revised: 03/05/2015] [Accepted: 03/06/2015] [Indexed: 12/13/2022] Open
Abstract
The gustatory system plays a critical role in determining food preferences and food intake, in addition to nutritive, energy and electrolyte balance. Fine tuning of the gustatory system is also crucial in this respect. The exact mechanisms that fine tune taste sensitivity are as of yet poorly defined, but it is clear that various effects of saliva on taste recognition are also involved. Specifically those metabolic polypeptides present in the saliva that were classically considered to be gut and appetite hormones (i.e., leptin, ghrelin, insulin, neuropeptide Y, peptide YY) were considered to play a pivotal role. Besides these, data clearly indicate the major role of several other salivary proteins, such as salivary carbonic anhydrase (gustin), proline-rich proteins, cystatins, alpha-amylases, histatins, salivary albumin and mucins. Other proteins like glucagon-like peptide-1, salivary immunoglobulin-A, zinc-α-2-glycoprotein, salivary lactoperoxidase, salivary prolactin-inducible protein and salivary molecular chaperone HSP70/HSPAs were also expected to play an important role. Furthermore, factors including salivary flow rate, buffer capacity and ionic composition of saliva should also be considered. In this paper, the current state of research related to the above and the overall emerging field of taste-related salivary research alongside basic principles of taste perception is reviewed.
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30
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Akhtar S, Ismail T, Fraternale D, Sestili P. Pomegranate peel and peel extracts: chemistry and food features. Food Chem 2014; 174:417-25. [PMID: 25529700 DOI: 10.1016/j.foodchem.2014.11.035] [Citation(s) in RCA: 269] [Impact Index Per Article: 26.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2013] [Revised: 10/24/2014] [Accepted: 11/06/2014] [Indexed: 12/29/2022]
Abstract
The present review focuses on the nutritional, functional and anti-infective properties of pomegranate (Punica granatum L.) peel (PoP) and peel extract (PoPx) and on their applications as food additives, functional food ingredients or biologically active components in nutraceutical preparations. Due to their well-known ethnomedical relevance and chemical features, the biomolecules available in PoP and PoPx have been proposed, for instance, as substitutes of synthetic food additives, as nutraceuticals and chemopreventive agents. However, because of their astringency and anti-nutritional properties, PoP and PoPx are not yet considered as ingredients of choice in food systems. Indeed, considering the prospects related to both their health promoting activity and chemical features, the nutritional and nutraceutical potential of PoP and PoPx seems to be still underestimated. The present review meticulously covers the wide range of actual and possible applications (food preservatives, stabilizers, supplements, prebiotics and quality enhancers) of PoP and PoPx components in various food products. Given the overall properties of PoP and PoPx, further investigations in toxicological and sensory aspects of PoP and PoPx should be encouraged to fully exploit the health promoting and technical/economic potential of these waste materials as food supplements.
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Affiliation(s)
- Saeed Akhtar
- Department of Food Science and Technology, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, Pakistan.
| | - Tariq Ismail
- Department of Food Science and Technology, Faculty of Agricultural Sciences and Technology, Bahauddin Zakariya University, Multan, Pakistan
| | - Daniele Fraternale
- Department of Biomolecular Sciences, University of Urbino "Carlo Bo", Via Saffi, 2, 61029 Urbino, PU, Italy
| | - Piero Sestili
- Department of Biomolecular Sciences, University of Urbino "Carlo Bo", Via Saffi, 2, 61029 Urbino, PU, Italy
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31
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Antioxidant and immunological activities of polysaccharides from Gentiana scabra Bunge roots. Carbohydr Polym 2014; 112:114-8. [DOI: 10.1016/j.carbpol.2014.05.077] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2014] [Revised: 05/23/2014] [Accepted: 05/28/2014] [Indexed: 01/23/2023]
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32
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Muñoz-González C, Feron G, Guichard E, Rodríguez-Bencomo JJ, Martín-Álvarez PJ, Moreno-Arribas MV, Pozo-Bayón MÁ. Understanding the role of saliva in aroma release from wine by using static and dynamic headspace conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:8274-8288. [PMID: 25075966 DOI: 10.1021/jf503503b] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The aim of this work was to determine the role of saliva in wine aroma release by using static and dynamic headspace conditions. In the latter conditions, two different sampling points (t = 0 and t = 10 min) corresponding with oral (25.5 °C) and postoral phases (36 °C) were monitored. Both methodologies were applied to reconstituted dearomatized white and red wines with different nonvolatile wine matrix compositions and a synthetic wine (without matrix effect). All of the wines had the same ethanol concentration and were spiked with a mixture of 45 aroma compounds covering a wide range of physicochemical characteristics at typical wine concentrations. Two types of saliva (human and artificial) or control samples (water) were added to the wines. The adequacy of the two headspace methodologies for the purposes of the study (repeatability, linear ranges, determination coefficients, etc.) was previously determined. After application of different chemometric analysis (ANOVA, LSD, PCA), results showed a significant effect of saliva on aroma release dependent on saliva type (differences between artificial and human) and on wine matrix using static headspace conditions. Red wines were more affected than white and synthetic wines by saliva, specifically human saliva, which provoked a reduction in aroma release for most of the assayed aroma compounds independent of their chemical structure. The application of dynamic headspace conditions using a saliva bioreactor at the two different sampling points (t = 0 and t = 10 min) showed a lesser but significant effect of saliva than matrix composition and a high influence of temperature (oral and postoral phases) on aroma release.
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Affiliation(s)
- Carolina Muñoz-González
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) , C/Nicolás Cabrera 9, 28049 Madrid, Spain
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33
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Protein Modification During Ingredient Preparation and Food Processing: Approaches to Improve Food Processability and Nutrition. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1326-6] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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34
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Wang Z, Quan Y, Zhou F. Optimization of medium composition for exopolysaccharide production by Phellinus nigricans. Carbohydr Polym 2014; 105:200-6. [DOI: 10.1016/j.carbpol.2014.01.099] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2014] [Revised: 01/22/2014] [Accepted: 01/28/2014] [Indexed: 10/25/2022]
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35
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Schöbel N, Radtke D, Kyereme J, Wollmann N, Cichy A, Obst K, Kallweit K, Kletke O, Minovi A, Dazert S, Wetzel CH, Vogt-Eisele A, Gisselmann G, Ley JP, Bartoshuk LM, Spehr J, Hofmann T, Hatt H. Astringency is a trigeminal sensation that involves the activation of G protein-coupled signaling by phenolic compounds. Chem Senses 2014; 39:471-87. [PMID: 24718416 DOI: 10.1093/chemse/bju014] [Citation(s) in RCA: 76] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Astringency is an everyday sensory experience best described as a dry mouthfeel typically elicited by phenol-rich alimentary products like tea and wine. The neural correlates and cellular mechanisms of astringency perception are still not well understood. We explored taste and astringency perception in human subjects to study the contribution of the taste as well as of the trigeminal sensory system to astringency perception. Subjects with either a lesion or lidocaine anesthesia of the Chorda tympani taste nerve showed no impairment of astringency perception. Only anesthesia of both the lingual taste and trigeminal innervation by inferior alveolar nerve block led to a loss of astringency perception. In an in vitro model of trigeminal ganglion neurons of mice, we studied the cellular mechanisms of astringency perception. Primary mouse trigeminal ganglion neurons showed robust responses to 8 out of 19 monomeric phenolic astringent compounds and 8 polymeric red wine polyphenols in Ca(2+) imaging experiments. The activating substances shared one or several galloyl moieties, whereas substances lacking the moiety did not or only weakly stimulate responses. The responses depended on Ca(2+) influx and voltage-gated Ca(2+) channels, but not on transient receptor potential channels. Responses to the phenolic compound epigallocatechin gallate as well as to a polymeric red wine polyphenol were inhibited by the Gαs inactivator suramin, the adenylate cyclase inhibitor SQ, and the cyclic nucleotide-gated channel inhibitor l-cis-diltiazem and displayed sensitivity to blockers of Ca(2+)-activated Cl(-) channels.
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Affiliation(s)
- Nicole Schöbel
- Department of Cell Physiology, Ruhr University Bochum, Universitätsstr. 150, D-44780 Bochum, Germany, Leibniz Research Centre for Working Environment and Human Factors (IfADo), Ardeystr. 67, D-44139 Dortmund, Germany,
| | - Debbie Radtke
- Department of Cell Physiology, Ruhr University Bochum, Universitätsstr. 150, D-44780 Bochum, Germany
| | - Jessica Kyereme
- Department of Cell Physiology, Ruhr University Bochum, Universitätsstr. 150, D-44780 Bochum, Germany
| | - Nadine Wollmann
- Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Annika Cichy
- Institute for Biology II, RWTH-Aachen University, Worringer Weg 1, D-52074 Aachen, Germany
| | - Katja Obst
- General Food Technology, Technical University of Munich, Gregor-Mendel-Str. 2, D-85350 Freising-Weihenstephan, Germany
| | - Kerstin Kallweit
- Department of Cell Physiology, Ruhr University Bochum, Universitätsstr. 150, D-44780 Bochum, Germany
| | - Olaf Kletke
- Institute of Neuro- and Sensory Physiology, Medical Faculty, University of Düsseldorf, Universitätsstr. 1, D-40225 Düsseldorf, Germany
| | - Amir Minovi
- Department of Otorhinolaryngology, St. Elisabeth Hospital, Ruhr University Bochum, Bleichstraße 15, D-44787 Bochum, Germany
| | - Stefan Dazert
- Department of Otorhinolaryngology, St. Elisabeth Hospital, Ruhr University Bochum, Bleichstraße 15, D-44787 Bochum, Germany
| | - Christian H Wetzel
- Molecular Neurosciences, Department of Psychiatry and Psychotherapy, University of Regensburg, Universitätsstr. 84, D-93053 Regensburg, Germany
| | - Angela Vogt-Eisele
- Department of Cell Physiology, Ruhr University Bochum, Universitätsstr. 150, D-44780 Bochum, Germany
| | - Günter Gisselmann
- Department of Cell Physiology, Ruhr University Bochum, Universitätsstr. 150, D-44780 Bochum, Germany
| | - Jakob P Ley
- Symrise AG, Ingredient Research Flavor & Nutrition, Mühlenfeldstr. 1, PO Box 1253, D-37603 Holzminden, Germany and
| | - Linda M Bartoshuk
- Department of Community Dentistry and Behavioral Science, College of Dentistry, University of Florida, 1395 Center Drive, PO Box 103628, Gainesville, FL 32610-3628, USA
| | - Jennifer Spehr
- Institute for Biology II, RWTH-Aachen University, Worringer Weg 1, D-52074 Aachen, Germany
| | - Thomas Hofmann
- Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Hanns Hatt
- Department of Cell Physiology, Ruhr University Bochum, Universitätsstr. 150, D-44780 Bochum, Germany
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Jha S, Mandal P, Bhattacharyya P, Ghosh A. Free-radical scavenging properties of low molecular weight peptide(s) isolated from S1 cultivar of mulberry leaves and their impact on Bombyx mori (L.) (Bombycidae). J Anim Sci Biotechnol 2014; 5:16. [PMID: 24612781 PMCID: PMC3995777 DOI: 10.1186/2049-1891-5-16] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2013] [Accepted: 03/05/2014] [Indexed: 11/10/2022] Open
Abstract
The mulberry leaves have been considered as a sole food source for silkworm, Bombyx mori (L.). In present work an attempt was made to investigate the role of low molecular weight peptide(s) isolated from mulberry leaves on silkworm rearing. Also we have tried to find out the role of free-radical scavenging activities of isolated peptide(s) on silkworm growth. Larval growth rate was found effective under the influence of peptide(s). Consumption rate of larvae after peptide(s) treatment on mulberry leaves was significantly enhanced over control. High antioxidant activity was found in Low molecular weight peptide(s) which have an effect on silkworm.
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Affiliation(s)
- Suchisree Jha
- Department of Botany, University of North Bengal, Siliguri 734013, West Bengal, India
| | - Palash Mandal
- Department of Botany, University of North Bengal, Siliguri 734013, West Bengal, India
| | - Phalguni Bhattacharyya
- Department of Botany, Malda College, University of Gour Banga, Malda 732101, West Bengal, India
| | - Amitava Ghosh
- Department of Botany, Asutosh College, 92, S.P. Mukherjee Road, Kolkata 700 026, West Bengal, India
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37
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Casassa LF, Harbertson JF. Extraction, evolution, and sensory impact of phenolic compounds during red wine maceration. Annu Rev Food Sci Technol 2014; 5:83-109. [PMID: 24422589 DOI: 10.1146/annurev-food-030713-092438] [Citation(s) in RCA: 74] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
We review the extraction into wine and evolution of major phenolic classes of sensory relevance. We present a historical background to highlight that previously established aspects of phenolic extraction and retention into red wine are still subjects of much research. We argue that management of the maceration length is one of the most determining factors in defining the proportion and chemical fate of phenolic compounds in wine. The extraction of anthocyanins, flavonols, flavan-3-ols, and oligomeric and polymeric proanthocyanidins (PAs) is discussed in the context of their individual extraction patterns but also with regard to their interaction with other wine components. The same approach is followed to present the sensory implications of phenolic and phenolic-derived compounds in wine. Overall, we conclude that the chemical diversity of phenolic compounds in grapes is further enhanced as soon as vacuolar and pulp components are released upon crushing, adding a variety of new sensory dimensions to the already present chemical diversity. Polymeric pigments formed by the covalent reaction of anthocyanin and PAs are good candidates to explain some of the observed sensory changes in the color, taste, and mouthfeel attributes of red wines during maceration and aging.
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Affiliation(s)
- L Federico Casassa
- Wine Research Center, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), Luján de Cuyo, 5507 Mendoza, Argentina
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38
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Tu J, Yang L, Zhou X, Qi K, Wang J, Kouadir M, Xu L, Yin X, Zhao D. PrP106-126 and Aβ1-42 Peptides Induce BV-2 Microglia Chemotaxis and Proliferation. J Mol Neurosci 2013; 52:107-16. [DOI: 10.1007/s12031-013-0140-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2013] [Accepted: 10/04/2013] [Indexed: 11/30/2022]
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39
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Wang Z, Wang C, Quan Y. Extraction of polysaccharides from Phellinus nigricans mycelia and their antioxidant activities in vitro. Carbohydr Polym 2013; 99:110-5. [PMID: 24274486 DOI: 10.1016/j.carbpol.2013.08.073] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2013] [Revised: 08/19/2013] [Accepted: 08/23/2013] [Indexed: 10/26/2022]
Abstract
In this study, response surface methodology was employed to optimize the extraction of polysaccharides from Phellinus nigricans mycelia. A central composite design was adopted to determine optimum parameters (extraction time, extraction temperature, extraction frequency, and ratio of water to raw material) that could yield a maximum polysaccharide. Results revealed the following optimum extraction conditions: extraction time, 2.8h; ratio of water to raw material, 28; extraction frequency, 5; and extraction temperature, 95 °C. Under optimized conditions, the experimental yield of P. nigricans mycelia polysaccharides was 15.33 ± 0.21%, which is consistent with the predicted yield. The antioxidant activity assay in vitro showed that the polysaccharides exhibited a high scavenging activity against superoxide anion, hydroxyl, and 1,1-diphenyl-2-picrylhydrazyl radicals. These polysaccharides also exhibited a strong reducing power. Thus, these polysaccharides can be used as natural antioxidants in functional foods or medicine.
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Affiliation(s)
- Zhanyong Wang
- School of Environmental and Biological Engineering, Liaoning Shihua University, Fushun 113001, China.
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40
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Guerrero RF, Smith P, Bindon KA. Application of insoluble fibers in the fining of wine phenolics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:4424-4432. [PMID: 23565656 DOI: 10.1021/jf400172f] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The application of animal-derived proteins as wine fining agents has been subject to increased regulation in recent years. As an alternative to protein-based fining agents, insoluble plant-derived fibers have the capacity to adsorb red wine tannins. Changes in red wine tannin were analyzed following application of fibers derived from apple and grape and protein-based fining agents. Other changes in wine composition, namely, color, monomeric phenolics, metals, and turbidity, were also determined. Wine tannin was maximally reduced by application of an apple pomace fiber and a grape pomace fiber (G4), removing 42 and 38%, respectively. Potassium caseinate maximally removed 19% of wine tannin, although applied at a lower dose. Fibers reduced anthocyanins, total phenolics, and wine color density, but changes in wine hue were minor. Proteins and apple fiber selectively removed high molecular mass phenolics, whereas grape fibers removed those of both high and low molecular mass. The results show that insoluble fibers may be considered as alternative fining agents for red wines.
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Affiliation(s)
- Raúl F Guerrero
- The Australian Wine Research Institute, Hartley Grove, Urrbrae 5064, Adelaide, Australia
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41
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Wang C, Zhang J, Wang F, Wang Z. Extraction of crude polysaccharides from Gomphidius rutilus and their antioxidant activities in vitro. Carbohydr Polym 2013; 94:479-86. [DOI: 10.1016/j.carbpol.2013.01.034] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2012] [Revised: 01/14/2013] [Accepted: 01/15/2013] [Indexed: 11/15/2022]
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42
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Gibbins H, Carpenter G. Alternative Mechanisms of Astringency – What is the Role of Saliva? J Texture Stud 2013. [DOI: 10.1111/jtxs.12022] [Citation(s) in RCA: 92] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- H.L. Gibbins
- Salivary Research Unit King's College London Dental Institute London SE1 9RT U.K
| | - G.H. Carpenter
- Salivary Research Unit King's College London Dental Institute London SE1 9RT U.K
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43
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Antioxidant and immunological activity in vitro of polysaccharides from Gomphidius rutilus mycelium. Carbohydr Polym 2013; 92:2187-92. [DOI: 10.1016/j.carbpol.2012.12.011] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2012] [Revised: 11/28/2012] [Accepted: 12/03/2012] [Indexed: 11/17/2022]
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44
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Tropical tannin-rich fodder intake modifies saliva-binding capacity in growing sheep. Animal 2013; 7:1921-4. [DOI: 10.1017/s1751731113001651] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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45
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Sáenz-Navajas MP, Avizcuri JM, Ferreira V, Fernández-Zurbano P. Insights on the chemical basis of the astringency of Spanish red wines. Food Chem 2012; 134:1484-93. [DOI: 10.1016/j.foodchem.2012.03.060] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2011] [Revised: 01/24/2012] [Accepted: 03/14/2012] [Indexed: 11/29/2022]
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46
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Sáenz-Navajas MP, Fernández-Zurbano P, Ferreira V. Contribution of Nonvolatile Composition to Wine Flavor. FOOD REVIEWS INTERNATIONAL 2012. [DOI: 10.1080/87559129.2012.660717] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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47
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Abstract
Understanding astringency has focused on the interaction of tannins with the salivary proline-rich proteins (PRPs), although it remains unclear if other astringents precipitate the PRPs or how this interaction relates to sensory perceptions of astringency. We used 2 approaches to compare how distinct classes of astringent compounds interacted with the salivary PRPs and mucins. Using sodium dodecyl sulfate polyacrylamide gel electrophoresis, we evaluated protein patterns and characterized the salivary proteins present in the supernatants and pellets of pooled saliva assayed with tannin, alum, and hydrochloric acid solutions. Tannins and alum precipitated many of the PRPs, but acid did not. Mucins were precipitated by both the acid and alum, but not by the tannins. From our research, it appears that the precipitation of salivary proteins may be involved in the mechanism of astringency, but the precipitation of PRPs is not requisite for the development of astringency. We also measured mucin and deoxyribonucleic acid content of expectorated solutions of astringents that panelists swished in their mouths to determine if astringency was associated with a loss of oral lubricating films.
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Affiliation(s)
- Catherine A Lee
- Department of Food Science and Nutrition, College of Food, Agricultural and Natural Resources, University of Minnesota, St. Paul, MN 55108, USA
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48
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Rinaldi A, Gambuti A, Moio L. Application of the SPI (Saliva Precipitation Index) to the evaluation of red wine astringency. Food Chem 2012; 135:2498-504. [PMID: 22980834 DOI: 10.1016/j.foodchem.2012.07.031] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2012] [Revised: 06/29/2012] [Accepted: 07/03/2012] [Indexed: 10/28/2022]
Abstract
The aim of this work was to evaluate the astringency of red wines by means of a SDS-PAGE based-method. The optimization of the in vitro assay, named SPI (Saliva Precipitation Index) that measured the reactivity of salivary proteins towards wine polyphenols, has been performed. Improvements included the choice of saliva:wine ratio, saliva typology (resting or stimulated saliva), and temperature of binding. The LOD (0.05 g/L of condensed tannin) and LOQ (0.1g/L of condensed tannin) for the binding reaction between salivary proteins and tannins added in white wine were also determined. Fifty-seven red wines were analysed by the optimised SPI, the Folin-Ciocalteu Index, the gelatine index, the content of total tannins and the sensory quantitative evaluation of astringency. A significant correlation between the SPI and the astringency of red wines was found (R(2)=0.969), thus indicating that this assay may be useful as estimator of astringency.
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Affiliation(s)
- Alessandra Rinaldi
- Dipartimento di Scienze degli Alimenti, Università di Napoli Federico II, Facoltà di Agraria, Via Università 100, 80055 Portici (NA), Italy.
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49
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Potential role of the binding of whey proteins to human buccal cells on the perception of astringency in whey protein beverages. Physiol Behav 2012; 106:645-50. [DOI: 10.1016/j.physbeh.2012.04.026] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2012] [Revised: 04/26/2012] [Accepted: 04/27/2012] [Indexed: 11/21/2022]
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50
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Lamy E, Mau M. Saliva proteomics as an emerging, non-invasive tool to study livestock physiology, nutrition and diseases. J Proteomics 2012; 75:4251-8. [PMID: 22583933 DOI: 10.1016/j.jprot.2012.05.007] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2011] [Revised: 05/02/2012] [Accepted: 05/03/2012] [Indexed: 12/13/2022]
Abstract
Saliva is an extraordinary fluid in terms of research and diagnostic possibilities. Its composition in electrolytes, hormones and especially its proteome contains information about feeding status, nutritional requirements and adaptations to diet and environment, and also about health status of animals. It is easy to collect on a non-invasive and routine basis without any need for special training. Therefore, the analysis of salivary proteomes is going to emerge into a field of high interest with the future goal to maintain and improve livestock productivity and welfare. Moreover, the comprehensive analysis and identification of salivary proteins and peptides in whole and glandular saliva is a necessary pre-requisite to identify animal disease biomarkers and a powerful tool to better understand animal physiology. This review focuses on the different approaches used to study the salivary proteomes of farm animals, in respect to the physiology of nutrition and food perception in relation to food choices. The potential of animal saliva as a source of disease biomarkers will also be pointed out. Special emphasis is laid on the 'ruminating triad' - cattle, goat and sheep - as well as swine as major species of animal production in Western and Southern Europe.
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Affiliation(s)
- Elsa Lamy
- ICAAM - Institute of Mediterranean Agricultural and Environmental Sciences, University of Evora, Portugal
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