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Wu Y, Li T, Huang W, Zhang J, Wei Y, Wang Y, Li L, Ning J. Investigation of the quality of Lu'an Guapian tea during Grain Rain period by sensory evaluation, objective quantitative indexes and metabolomics. Food Chem X 2024; 23:101595. [PMID: 39071934 PMCID: PMC11283131 DOI: 10.1016/j.fochx.2024.101595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2024] [Revised: 06/17/2024] [Accepted: 06/24/2024] [Indexed: 07/30/2024] Open
Abstract
The harvest date is a crucial factor in determining tea quality. For Lu'an Guapian (LAGP) tea, Grain Rain period (GRP) represents a pivotal phase in the transformation of tea quality. The sensory evaluation, computer vision and E-tongue revealed that the liquor color score, B and G values of tea infusion were increased during GRP, while the astringency, bitterness intensities and the R value of the tea infusion were decreased. Consequently, the tea infusion exhibited a greener hue and the taste became appropriate during GRP. Non-targeted metabolomics revealed that the majority of amino acids and derivatives was reduced during GRP. Furthermore, flavonoids, in particular flavonol glycosides, exhibited considerable variation during GRP. Finally, nine metabolites were identified as markers for quality transformation during GRP by PLS and Random Forest. This study investigated the quality of LAGP teas during GRP and filled the gap in the variation of LAGP tea quality during GRP.
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Affiliation(s)
- Yida Wu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, PR China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, PR China
| | - Tiehan Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, PR China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, PR China
| | - Wenjing Huang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, PR China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, PR China
| | - Jixin Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, PR China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, PR China
| | - Yuming Wei
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, PR China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, PR China
| | - Yujie Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, PR China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, PR China
| | - Luqing Li
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, PR China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, PR China
| | - Jingming Ning
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, PR China
- School of Tea and Food Science and Technology, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, PR China
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2
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Guerreiro C, Rinaldi A, Brandão E, de Jesus M, Gonçalves L, Mateus N, de Freitas V, Soares S. A look upon the adsorption of different astringent agents to oral models: Understanding the contribution of alternative mechanisms in astringency. Food Chem 2024; 448:139153. [PMID: 38569410 DOI: 10.1016/j.foodchem.2024.139153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 03/20/2024] [Accepted: 03/24/2024] [Indexed: 04/05/2024]
Abstract
Salivary proteins precipitation by interaction with polyphenols is the major mechanism for astringency. However, alternative mechanisms seem involved in the perception of different subqualities of astringency. In this study, adsorption of four astringent agents to in vitro oral models and their sensory properties were assessed. Overall, green tea infusion and tannic acid have shown a higher adsorption potential for models with oral cells and absence of saliva. Alum and grape seed extract presented higher adsorption in models with presence of oral cells and saliva. Multiple factor analysis suggested that adsorption may represent important mechanisms to elicit the astringency of alum. Models including saliva, were closely associated with overall astringency and aggressive subquality. Models with cells and absent saliva were closely associated with greenness, suggesting a taste receptor mechanism involvement in the perception. For the first time a correlation between an oral-cell based assay and astringency sensory perception was shown.
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Affiliation(s)
- Carlos Guerreiro
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, Porto, Portugal
| | | | - Elsa Brandão
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, Porto, Portugal
| | - Mónica de Jesus
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, Porto, Portugal
| | - Leonor Gonçalves
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, Porto, Portugal
| | - Nuno Mateus
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, Porto, Portugal
| | - Victor de Freitas
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, Porto, Portugal
| | - Susana Soares
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, Porto, Portugal.
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3
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Sarkar A. Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods. Annu Rev Food Sci Technol 2024; 15:103-123. [PMID: 38316152 DOI: 10.1146/annurev-food-072023-034510] [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] [Indexed: 02/07/2024]
Abstract
Ensuring the supply of affordable, palatable, healthy, and sustainable nutrients to feed the growing population without transgressing the planetary boundaries remains a key challenge in the food science community. A dietary transition toward low-emission, plant-based foods, with less reliance on animal agriculture, is advocated for sustainability, health, and ethical reasons. A major hurdle for mainstream adoption of plant-based foods is their poor sensorial performance, such as nonjuicy and astringent textures as well as various off-flavors. This review presents the current understanding of astringency and oral friction of plant-based foods. It focuses on plant proteins and their application in plant-based meat and dairy analogs. In addition, the latest advances in the quantitative characterization of astringency using tribology, electrochemistry, and cellular tools are covered. Finally, we examine factors influencing astringency and propose easy-to-implement colloidal strategies that may mitigate astringency issues, thereby underpinning the design of the next generation of sustainable and pleasurable plant-based foods.
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Affiliation(s)
- Anwesha Sarkar
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom;
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4
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Chen Q, Guan X, Zhang Z, Ma X, Guo T, Song H. In Situ Oral Metabolism Analysis of Astringent Compounds in Tea by Paper Spray Mass Spectrometry, Electrospray Mass Spectrometry, Turbidimetry, and Sensory Evaluation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:3654-3663. [PMID: 38329502 DOI: 10.1021/acs.jafc.3c09258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2024]
Abstract
The phenolic compounds (PCs) are the primary components responsible for the astringency of tea infusions, and this astringency is intricately linked to the in situ oral metabolism of PCs in saliva. Initially, a total of 54 PCs were identified in tea infusions by electrospray mass spectrometry (ESI-MS). Subsequently, an in vivo metabolism analysis of PCs during varying drinking times and oral locations was conducted by both paper spray mass spectrometry (PS-MS) and sensory evaluation. The metabolism of PCs within oral saliva was a prolonged process, the residual PCs were distributed across diverse oral regions after drinking tea infusion, and the higher residual PC content reflected the stronger astringency intensity. Furthermore, an in vitro metabolism analysis of PCs under varied reaction temperatures and durations was performed by ESI-MS and turbidimetry. As the reaction time extended, more PCs in tea was interacting with saliva. Moreover, the higher temperatures facilitated this interaction between PCs and saliva. Therefore, this investigation establishes a foundation for further elucidating the mechanisms underlying astringency formation.
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Affiliation(s)
- Qiong Chen
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Xin Guan
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Zhibin Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Xiaoduo Ma
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Tianyang Guo
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Huanlu Song
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
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5
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Brandão E, Jesus M, Guerreiro C, Maricato É, Coimbra MA, Mateus N, de Freitas V, Soares S. Development of a cell-based quaternary system to unveil the effect of pectic polysaccharides on oral astringency. Carbohydr Polym 2024; 323:121378. [PMID: 37940274 DOI: 10.1016/j.carbpol.2023.121378] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 09/08/2023] [Accepted: 09/09/2023] [Indexed: 11/10/2023]
Abstract
Phenolic compounds are responsible for food unpleasant taste properties, including astringency, due to their ability to interact with salivary proteins and oral constituents. Astringency is a crucial attribute for consumer's acceptability. To fulfill the demand for both healthy and tasty food, polysaccharides raise as a good alternative to modulate astringency. In this work, a cell-based quaternary system was developed to evaluate the ability of polysaccharides to reduce the interaction between two classes of hydrolysable tannins - gallotannins (tannic acid) and ellagitannins (punicalagin) - and oral constituents (cells, salivary proteins and mucosal pellicle). So, pectic polysaccharide fractions isolated from grape skins, imidazole soluble polysaccharides (ISP) and carbonate soluble polysaccharides (CSP), as well as a commercial pectin, were tested. Results showed that the polysaccharide's effect depends on the structural features of the molecules involved. CSP fraction and pectin were the most effective, reducing the interactions between both tannins and the oral constituents, mainly in the complete oral model. The highest uronic acid content and the presence of methyl esterified groups could explain their high reduction ability. For tannic acid, the reduction effect increased along with the galloylation degree, while the interaction of β-punicalagin with the oral constituents was practically inhibited at 3.0 mg.mL-1.
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Affiliation(s)
- Elsa Brandão
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 689, Porto, Portugal.
| | - Mónica Jesus
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 689, Porto, Portugal.
| | - Carlos Guerreiro
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 689, Porto, Portugal.
| | - Élia Maricato
- QOPNA and LAQV-REQUIMTE, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, Aveiro, Portugal.
| | - Manuel A Coimbra
- QOPNA and LAQV-REQUIMTE, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, Aveiro, Portugal.
| | - Nuno Mateus
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 689, Porto, Portugal.
| | - Victor de Freitas
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 689, Porto, Portugal.
| | - Susana Soares
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre 689, Porto, Portugal.
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6
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Wei F, Wang J, Luo L, Tayyab Rashid M, Zeng L. The perception and influencing factors of astringency, and health-promoting effects associated with phytochemicals: A comprehensive review. Food Res Int 2023; 170:112994. [PMID: 37316067 DOI: 10.1016/j.foodres.2023.112994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 05/14/2023] [Accepted: 05/16/2023] [Indexed: 06/16/2023]
Abstract
Astringency as the complex sensory of drying or shrinking can be perceived from natural foods, including abundant phenolic compounds. Up to now, there have been two possible astringency perception mechanisms of phenolic compounds. The first possible mechanism involved chemosensors and mechanosensors and took salivary binding proteins as the premise. Although piecemeal reports about chemosensors, friction mechanosensor's perception mechanisms were absent. There might be another perception way because a part of astringent phenolic compounds also triggered astringency although they could not bind with salivary proteins, however, the specific mechanism was unclear. Structures caused the differences in astringency perception mechanisms and intensities. Except for structures, other influencing factors also changed astringency perception intensity and aimed to decrease it, which probably ignored the health-promoting effects of phenolic compounds. Therefore, we roundly summarized the chemosensor's perception processes of the first mechanism. Meanwhile, we speculated that friction mechanosensor's probably activated Piezo2 ion channel on cell membranes. Phenolic compounds directly binds with oral epithelial cells, activating Piezo2 ion channel probably the another astringency perception mechanism. Except for structure, the increase of pH values, ethanol concentrations, and viscosity not only lowered astringency perception but were beneficial to improve the bioaccessibility and bioavailability of astringent phenolic compounds, which contributed to stronger antioxidant, anti-inflammatory, antiaging and anticancer effects.
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Affiliation(s)
- Fang Wei
- College of Food Science, Southwest University, Beibei, Chongqing 400715, People's Republic of China
| | - Jie Wang
- Tea Research Institute of Chongqing Academy of Agricultural Sciences, Yongchuan, Chongqing 402160, People's Republic of China
| | - Liyong Luo
- College of Food Science, Southwest University, Beibei, Chongqing 400715, People's Republic of China; Tea Research Institute, Southwest University, Beibei, Chongqing 400715, People's Republic of China
| | - Muhammad Tayyab Rashid
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China
| | - Liang Zeng
- College of Food Science, Southwest University, Beibei, Chongqing 400715, People's Republic of China.
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7
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Zhao Q, Du G, Zhao P, Guo A, Cao X, Cheng C, Liu H, Wang F, Zhao Y, Liu Y, Wang X. Investigating wine astringency profiles by characterizing tannin fractions in Cabernet Sauvignon wines and model wines. Food Chem 2023; 414:135673. [PMID: 36821921 DOI: 10.1016/j.foodchem.2023.135673] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 01/31/2023] [Accepted: 02/09/2023] [Indexed: 02/19/2023]
Abstract
Contribution of various phenols on wine astringency profiles was far from clear explanations. To effectively describe wine astringency profiles and determined the function of tannins/matrix (pH and ethanol), multiple chemical analyses combined RATA (Rate-all-that-apply) sensory method were applied in Cabernet Sauvignon and model wines. Results showed that polymeric flavanols determined the bulk of wine astringency intensity, oligomeric tannins enriched the smoothness and periodontium astringency, and monomeric phenol enhanced overall astringency intensity through synergistic effect. Astringency balance was effectively quantification, and its potential correlation relationship with epicatechin extension subunit (0.83) and fluorescence peak shift (0.75) cannot be ignored. The astringency profiles of condensed tannins with anthocyanins were enhanced. Low-pH (from 3.8 to 3.0) enhanced astringency by increasing the tannins affinity to proteins, while ethanol (from 10.0 % ∼ 15.0 %) decreased the hydrophobicity bond between tannins-protein interaction. This paper provided new insights to explain wine astringency profiles and a reference for astringency modification during winemaking.
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Affiliation(s)
- Qinghao Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Xi'an 710119, PR China
| | - Guorong Du
- School of Biological and Environmental Engineering, Xi'an University, Xi'an 710065, PR China
| | - Pengtao Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Xi'an 710119, PR China; Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Xi'an 710119, PR China; National Research & Development Center of Apple Processing Technology, Xi'an 710119, PR China.
| | - Anque Guo
- College of Enology, Northwest A&F University, Yangling 712100, PR China
| | - Xiaomeng Cao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Xi'an 710119, PR China
| | - Chenyaqiong Cheng
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Xi'an 710119, PR China
| | - Hui Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Xi'an 710119, PR China
| | - Fei Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Xi'an 710119, PR China
| | - Yuefan Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Xi'an 710119, PR China
| | - Yan Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Xi'an 710119, PR China
| | - Xiaoyu Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi, 620 West Chang'an Avenue, Xi'an 710119, PR China; Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Xi'an 710119, PR China; National Research & Development Center of Apple Processing Technology, Xi'an 710119, PR China.
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8
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Qi MY, Huang YC, Song XX, Ling MQ, Zhang XK, Duan CQ, Lan YB, Shi Y. Artificial saliva precipitation index (ASPI): An efficient evaluation method of wine astringency. Food Chem 2023; 413:135628. [PMID: 36750006 DOI: 10.1016/j.foodchem.2023.135628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 01/02/2023] [Accepted: 01/30/2023] [Indexed: 02/04/2023]
Abstract
Astringency is one of the most important organoleptic characteristics of red wines, and its intensity evaluation method has been the focus of research in recent years. An artificial saliva system was developed to establish an accurate and reliable evaluation method for the astringency intensity of dry red wines based on saliva precipitation index (SPI). To achieve this, five key protein families, which presented high reactivities and sensitivities in protein-tannin binding reactions, were selected from human whole saliva. The concentrations of the five proteins (proline-rich protein, α-amylase, lactoferrin, lysozyme, and albumin) and pH were optimized using response surface methodology based on the human salivary conditions to simulate the real salivary environment. The artificial saliva precipitation index method was applied to 60 commercial dry red wines and it exhibited a high correlation (CoefASPI = 0.94) with the sensory scores, indicating better performance than the traditional SPI method and other analytical approaches.
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Affiliation(s)
- Meng-Yao Qi
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yong-Ce Huang
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xi-Xian Song
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Meng-Qi Ling
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xin-Ke Zhang
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China; "The Belt and Road" International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing 102206, China
| | - Chang-Qing Duan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yi-Bin Lan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Ying Shi
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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9
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Gonçalves L, Jesus M, Brandão E, Magalhães P, Mateus N, de Freitas V, Soares S. Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception. Molecules 2023; 28:molecules28062522. [PMID: 36985492 PMCID: PMC10053927 DOI: 10.3390/molecules28062522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 02/12/2023] [Accepted: 03/03/2023] [Indexed: 03/12/2023] Open
Abstract
Beer is one of the most consumed beverages worldwide with unique organoleptic properties. Bitterness and astringency are well-known key features and, when perceived with high intensity, could lead to beer rejection. Most studies on beer astringency and bitterness use sensory assays and fail to study the molecular events that occur inside the oral cavity responsible for those perceptions. This work focused on deepening this knowledge based on the interaction of salivary proteins (SP) and beer phenolic compounds (PCs) and their effect toward these two sensory attributes. The astringency and bitterness of four different beers were assessed by a sensory panel and were coupled to the study of the SP changes and PC profile characterization of beers. The human SP content was measured before (basal) and after each beer intake using HPLC analysis. The beers’ PC content and profile were determined using Folin–Ciocalteu and LC-MS spectrometry, respectively. The results revealed a positive correlation between PCs and astringency and bitterness and a negative correlation between SP changes and these taste modalities. Overall, the results revealed that beers with higher PC content (AAL and IPA) are more astringent and bitter than beers with a lower PC content (HL and SBO). The correlation results suggested that an increase in whole SP content, under stimulation, should decrease astringency and bitterness perception. No correlation was found between the changes in specific families of SP and astringency and bitterness perception.
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Affiliation(s)
- Leonor Gonçalves
- Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
| | - Mónica Jesus
- REQUIMTE/LAQV, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
| | - Elsa Brandão
- REQUIMTE/LAQV, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
| | - Paulo Magalhães
- Super Bock Group, S.A., Via Norte, 4465-764 Leça do Balio, Portugal
| | - Nuno Mateus
- REQUIMTE/LAQV, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
| | - Victor de Freitas
- Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
- REQUIMTE/LAQV, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
- Correspondence: (V.d.F.); (S.S.); Tel.: +351-936756874 (S.S.)
| | - Susana Soares
- Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
- REQUIMTE/LAQV, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal
- Correspondence: (V.d.F.); (S.S.); Tel.: +351-936756874 (S.S.)
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10
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Mesenchymal stem-cell-derived microvesicles ameliorate MPTP-induced neurotoxicity in mice: a role of the gut-microbiota-brain axis. Psychopharmacology (Berl) 2023; 240:1103-1118. [PMID: 36881113 DOI: 10.1007/s00213-023-06348-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Accepted: 02/26/2023] [Indexed: 03/08/2023]
Abstract
RATIONALE Parkinson's disease (PD) is a chronic and progressive neurodegenerative disorder. Increasing evidence suggests the role of the gut-microbiota-brain axis in the pathogenesis of PD. Mesenchymal stem-cell-derived microvesicles (MSC-MVs) have emerged as a therapeutic potential for neurological disorders over the last years. OBJECTIVE The objective of this study was to investigate whether MSC-MVs could improve PD-like neurotoxicity in mice after administration of MPTP (1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine). RESULTS MPTP-induced reductions in the dopamine transporter and tyrosine hydroxylase expressions in the striatum and substantia nigra (SNr) were attenuated after a subsequent single administration of MSC-MVs. Increases in the phosphorylated α-synuclein (p-α-Syn)/α-Syn ratio in the striatum, SNr, and colon after MPTP injection were also attenuated after MSC-MVs injection. Furthermore, MSC-MVs restored MPTP-induced abnormalities of the gut microbiota composition. Interestingly, positive correlations between the genus Dubosiella and the p-α-Syn/α-Syn ratio were observed in the brain and colon, suggesting their roles in the gut-microbiota-brain communication. Moreover, MSC-MVs attenuated MPTP-induced reduction of the metabolite, 3,6-dihydroxy-2-[3-methoxy-4-(sulfooxy)phenyl]-7-(sulfinooxy)-3,4-dihydro-2H-1-benzopyran-5-olate, in the blood. Interestingly, a negative correlation between this compound and the p-α-Syn/α-Syn ratio was observed in the brain and colon. CONCLUSIONS These data suggest that MSC-MVs could ameliorate MPTP-induced neurotoxicity in the brain and colon via the gut-microbiota-brain axis. Therefore, MSC-MVs would have a new therapeutic potential for neurological disorders such as PD.
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de Jesus M, Guerreiro C, Brandão E, Mateus N, de Freitas V, Soares S. Study of Serial Exposures of an Astringent Green Tea Flavonoid Extract with Oral Cell-Based Models. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2070-2081. [PMID: 36652684 DOI: 10.1021/acs.jafc.2c01918] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
It is well known that repeated exposure to phenolic compounds (PCs) raises astringency perception. However, the link between this increase and the oral cavity's interactions with salivary proteins (SPs) and other oral constituents is unknown. To delve deeper into this connection, a flavonoid-rich green tea extract was tested in a series of exposures to two oral cell-based models using a tongue cell line (HSC3) and a buccal mucosa cell line (TR146). Serial exposures show cumulative PC binding to all oral models at all concentrations of the green tea extract; however, the contribution for the first and second exposures varies. The tongue mucosal pellicle (HSC3-Mu-SP) may contribute more to first-stage astringency (retaining 0.15 ± 0.01 mg mL-1 PCs at the first exposure), whereas the buccal mucosal pellicle (TR146-Mu-SP) retained significantly less (0.08 ± 0.02 mg mL-1). Additionally, increased salivary volume (SV+), which simulates the stimulation of salivary flow brought by a food stimulus, significantly enhances PC binding, particularly for TR146 cells: TR46-Mu-SP_SV+ bound significantly higher total PC concentration (0.17 ± 0.02 mg mL-1) than the model without increased salivary volume TR146-Mu-SP_SV- (0.09 ± 0.03 mg mL-1). This could be associated with a higher contribution of these oral cells for astringency perception during repeated exposures. Furthermore, PCs adsorbed in the first exposure to cell monolayer models (+TR146 and +HSC3) change the profile of PCs bound to these models in the second exposure. Regarding the structure binding activity, PCs with a total higher number of hydroxyl groups were more bound by the models containing SP. Regarding the SP, basic proline-rich proteins (bPRPs) may be involved in the increased perception of astringency upon repeated exposures. The extent of bPRP precipitation by PCs in mucosal pellicle models for both cell lines (HSC3 and TR146) in the second exposure (76 ± 13 and 83 ± 6%, respectively) was significantly higher than in the first one (25 ± 14 and 5 ± 6%, respectively).
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Affiliation(s)
- Mónica de Jesus
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade Do Porto, Rua do Campo Alegre, Porto 689, Portugal
| | - Carlos Guerreiro
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade Do Porto, Rua do Campo Alegre, Porto 689, Portugal
| | - Elsa Brandão
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade Do Porto, Rua do Campo Alegre, Porto 689, Portugal
| | - Nuno Mateus
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade Do Porto, Rua do Campo Alegre, Porto 689, Portugal
| | - Victor de Freitas
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade Do Porto, Rua do Campo Alegre, Porto 689, Portugal
| | - Susana Soares
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade Do Porto, Rua do Campo Alegre, Porto 689, Portugal
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12
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New Perspectives on the Sustainable Employment of Chestnut Shells as Active Ingredient against Oral Mucositis: A First Screening. Int J Mol Sci 2022; 23:ijms232314956. [PMID: 36499282 PMCID: PMC9737246 DOI: 10.3390/ijms232314956] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 11/24/2022] [Accepted: 11/26/2022] [Indexed: 12/02/2022] Open
Abstract
Oral mucositis (OM), a common side effect of oncological treatment, is an oral mucosal disorder characterized by painful ulcerations and increased risk of infection. The use of natural antioxidants to suppress the redox imbalance responsible for the OM condition has emerged as an interesting approach to prevent/treat OM. This study aims to explore the chestnut (Castana sativa) shells as potential active ingredient against OM. Therefore, chestnut shells were extracted at different temperatures (110-180 °C) by Subcritical Water Extraction (SWE), aiming to recover antioxidants. The extracts were also evaluated against microorganisms present in the oral cavity as well as on human oral cell lines (TR146 and HSC3). The highest phenolic content was obtained with the extraction temperature of 110 °C, exhibiting the best antioxidant/antiradical activities and scavenging efficiencies against HOCl (IC50 = 4.47 μg/mL) and ROO• (0.73 μmol TE/mg DW). High concentrations of phenolic acids (e.g., gallic and protocatechuic acids) and flavanoids (catechin, epicatechin and rutin) characterized the phenolic profile. The antimicrobial activity against several oral microorganisms present in the oral cavity during OM, such as Streptococcus, Staphylococcus, Enterococcus, and Escherichia, was demonstrated. Finally, the effects on HSC3 and TR146 cell lines revealed that the extract prepared at 110 °C had the lowest IC50 (1325.03 and 468.15 µg/mL, respectively). This study highlights the potential effects of chestnut shells on OM.
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Costa JJ, Moreira FT, Soares S, Brandão E, Mateus N, De Freitas V, Sales MGF. Wine astringent compounds monitored by an electrochemical biosensor. Food Chem 2022; 395:133587. [DOI: 10.1016/j.foodchem.2022.133587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2021] [Revised: 05/30/2022] [Accepted: 06/25/2022] [Indexed: 11/30/2022]
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Ye JH, Ye Y, Yin JF, Jin J, Liang YR, Liu RY, Tang P, Xu YQ. Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.031] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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15
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Effects of Girdling and Foliar Fertilization with K on Physicochemical Parameters, Phenolic and Volatile Composition in ‘Hanxiangmi’ Table Grape. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8050388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
Aroma is one of the most important indicators of grape quality. Girdling and foliar fertilization with K (K2O) are common agronomic practices applied to improve berry quality in grape production. However, little is known about its effect on the accumulation and biosynthesis of the entire aromatic profile. Our study was aimed to explore the influences of girdling and foliar fertilization with K (alone or in combination) on the general properties, phenolic composition, volatile free aroma compounds, spatial and temporal expression of terpene-related genes and sensory properties in ‘Hanxiangmi’ table grape. In this study, we found that girdling and foliar fertilization with K (alone or in combination) facilitated fruit enlargement and increased the accumulation of phenolic compounds in skin. The combination treatment of girdling and foliar fertilization with K significantly promoted the concentrations of total soluble solids (TSS) in the pulp and proanthocyanidins in the berry skin, and had a lower titratable acidity (TA) compared to those of the control. In contrast, girdling treatment alone increased the concentrations of titratable acidity. Volatile free aroma composition analysis revealed that the combination treatment increased the volatile compounds and concentrations significantly, most notably in terpenes, such as nerol, citronellol and linalool. Spatial and temporal expression analysis showed that the expression level of VvDXS was significantly correlated with linalool and total terpenes concentrations, as a result of which, we speculated that VvDXS is the candidate gene for the regulation of important grape terpenes. We hope that our results can direct farmers to better apply girdling and foliar fertilization with K in grape production.
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16
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Gui H, Sun L, Liu R, Si X, Li D, Wang Y, Shu C, Sun X, Jiang Q, Qiao Y, Li B, Tian J. Current knowledge of anthocyanin metabolism in the digestive tract: absorption, distribution, degradation, and interconversion. Crit Rev Food Sci Nutr 2022; 63:5953-5966. [PMID: 35057688 DOI: 10.1080/10408398.2022.2026291] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Potential roles for anthocyanins in preventing various chronic diseases have been reported. These compounds are highly sensitive to external conditions and are susceptible to degradation, which increases the complexity of their metabolism in vivo. This review discusses anthocyanin metabolism in the digestive tract, phase I and II metabolism, and enterohepatic circulation (EHC), as well as their distribution of anthocyanins in blood, urine, and several organs. In the oral cavity, anthocyanins are partly hydrolyzed by microbiota into aglycones which are then conjugated by glucuronidase. In stomach, anthocyanins are absorbed without deglycosylation via specific transporters, such as sodium-dependent glucose co-transporter 1 and facilitative glucose transporters 1, while in small intestine, they are mainly absorbed as aglycones. High polymeric anthocyanins are easily degraded into low-polymeric forms or smaller phenolic acids by colonic microbiota, which improves their absorption. Anthocyanins and their derivatives are modified by phase I and II metabolic enzymes in cells and are released into the blood via the gastrovascular cavity into EHC. Notably, interconversion can be occurred under the action of enzymes such as catechol-O-methyltransferase. Taking together, differences in anthocyanin absorption, distribution, metabolism, and excretion largely depend on their glycoside and aglycone structures.
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Affiliation(s)
- Hailong Gui
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, China
| | - Lijun Sun
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, China
| | - Ruihai Liu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Department of Food Science, Cornell University, Ithaca, NY, USA
| | - Xu Si
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, China
| | - Dongnan Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, China
| | - Yuehua Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, China
| | - Chi Shu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, China
| | - Xiyun Sun
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, China
| | - Qiao Jiang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, China
| | - Yanyan Qiao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China
- Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, China
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Kim Y, Ji H, Cho E, Park NH, Hwang K, Park W, Lee KS, Park D, Jung E. nc886, a Non-Coding RNA, Is a New Biomarker and Epigenetic Mediator of Cellular Senescence in Fibroblasts. Int J Mol Sci 2021; 22:ijms222413673. [PMID: 34948464 PMCID: PMC8705676 DOI: 10.3390/ijms222413673] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 12/15/2021] [Accepted: 12/18/2021] [Indexed: 12/01/2022] Open
Abstract
Functional studies of organisms and human models have revealed that epigenetic changes can significantly impact the process of aging. Non-coding RNA (ncRNA), one of epigenetic regulators, plays an important role in modifying the expression of mRNAs and their proteins. It can mediate the phenotype of cells. It has been reported that nc886 (=vtRNA2-1 or pre-miR-886), a long ncRNA, can suppress tumor formation and photo-damages of keratinocytes caused by UVB. The aim of this study was to determine the role of nc886 in replicative senescence of fibroblasts and determine whether substances capable of controlling nc886 expression could regulate cellular senescence. In replicative senescence fibroblasts, nc886 expression was decreased while methylated nc886 was increased. There were changes of senescence biomarkers including SA-β-gal activity and expression of p16INK4A and p21Waf1/Cip1 in senescent cells. These findings indicate that the decrease of nc886 associated with aging is related to cellular senescence of fibroblasts and that increasing nc886 expression has potential to suppress cellular senescence. AbsoluTea Concentrate 2.0 (ATC) increased nc886 expression and ameliorated cellular senescence of fibroblasts by inhibiting age-related biomarkers. These results indicate that nc886 has potential as a new target for anti-aging and that ATC can be a potent epigenetic anti-aging ingredient.
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Affiliation(s)
- Yuna Kim
- Biospectrum Life Science Institute, A-1805, U-TOWER, Yongin-si 16827, Korea; (Y.K.); (H.J.); (E.C.); (K.-S.L.); (D.P.)
| | - Hyanggi Ji
- Biospectrum Life Science Institute, A-1805, U-TOWER, Yongin-si 16827, Korea; (Y.K.); (H.J.); (E.C.); (K.-S.L.); (D.P.)
| | - Eunae Cho
- Biospectrum Life Science Institute, A-1805, U-TOWER, Yongin-si 16827, Korea; (Y.K.); (H.J.); (E.C.); (K.-S.L.); (D.P.)
| | - Nok-Hyun Park
- Basic Research and Innovation Division, Amorepacific Corporation R&D Center, Youngin-si 17074, Korea; (N.-H.P.); (K.H.); (W.P.)
| | - Kyeonghwan Hwang
- Basic Research and Innovation Division, Amorepacific Corporation R&D Center, Youngin-si 17074, Korea; (N.-H.P.); (K.H.); (W.P.)
| | - Wonseok Park
- Basic Research and Innovation Division, Amorepacific Corporation R&D Center, Youngin-si 17074, Korea; (N.-H.P.); (K.H.); (W.P.)
| | - Kwang-Soo Lee
- Biospectrum Life Science Institute, A-1805, U-TOWER, Yongin-si 16827, Korea; (Y.K.); (H.J.); (E.C.); (K.-S.L.); (D.P.)
| | - Deokhoon Park
- Biospectrum Life Science Institute, A-1805, U-TOWER, Yongin-si 16827, Korea; (Y.K.); (H.J.); (E.C.); (K.-S.L.); (D.P.)
| | - Eunsun Jung
- Biospectrum Life Science Institute, A-1805, U-TOWER, Yongin-si 16827, Korea; (Y.K.); (H.J.); (E.C.); (K.-S.L.); (D.P.)
- Correspondence:
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18
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Li Y, Wang J, Wang K, Lyu S, Ren L, Huang C, Pei D, Xing Y, Wang Y, Xu Y, Li P, Xi J, Si X, Ye H, Huang J. Comparison analysis of widely-targeted metabolomics revealed the variation of potential astringent ingredients and their dynamic accumulation in the seed coats of both Carya cathayensis and Carya illinoinensis. Food Chem 2021; 374:131688. [PMID: 34915369 DOI: 10.1016/j.foodchem.2021.131688] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 11/22/2021] [Accepted: 11/24/2021] [Indexed: 12/21/2022]
Abstract
Pecan and hickory nuts are two of consumers' favorite ones. Pecan seeds can be eaten fresh, while hickory ones must remove astringency before eating. Here, we reported that total phenols, flavonoids and condensed tannins of hickory seeds were reduced after de-astringent treatments. They gradually increased with development, showing higher levels in hickory seed coat at mid-late periods than that in pecan's. Widely-targeted metabonomics analysis of developing testa identified 424 kinds of components, including 101, 38, 58, 27 classes of flavonoids, tannins, phenolic acids, organic acids and others, showing 16 different changing trends. Notably, most kinds of flavonoids, hydrolysable tannins and phenolic acids at maturity were more than that of pecan's, while oligomeric condensed tannins were opposite. Gene expression analysis provided further explanations for their dynamic accumulation. These results unraveled potential astringent components in hickory testa and preliminary molecular mechanisms of their dynamic changes, offering theoretical basis for the targeted de-astringency.
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Affiliation(s)
- Yan Li
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Jianhua Wang
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Ketao Wang
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China.
| | - Shiheng Lyu
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Liying Ren
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Chunying Huang
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Dong Pei
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
| | - Yulin Xing
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Yige Wang
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Yifan Xu
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Peipei Li
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Jianwei Xi
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Xiaolin Si
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Hongyu Ye
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Jianqin Huang
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China.
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Guerreiro C, Brandão E, de Jesus M, Gonçalves L, Pérez-Gregório R, Mateus N, de Freitas V, Soares S. New insights into the oral interactions of different families of phenolic compounds: Deepening the astringency mouthfeels. Food Chem 2021; 375:131642. [PMID: 34838404 DOI: 10.1016/j.foodchem.2021.131642] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2021] [Revised: 11/03/2021] [Accepted: 11/15/2021] [Indexed: 11/19/2022]
Abstract
Astringency is a tactile sensation of puckering, tightening and dryness in the oral cavity, commonly induced by polyphenols. In this study, the interaction of two phenolic compound mixtures, one rich in gallotannins and the other in flavonols, with two oral models (tongue (HSC3) or buccal mucosa (TR146) was evaluated. Results provided evidence that gallotannins and flavonols seem to bind in a different way to the different oral constituents and models used. Gallotannins seems to bind more to the tongue than to the buccal mucosa cell line, but this difference is overcome by the presence of salivary proteins. Conversely, for the flavonol mixture, the presence of salivary proteins seems to restrain the interaction with oral cell lines. Structure-binding activity relationships were evidenced within each mixture: for gallotannins, interactions seem to increase along with the galloylation degree while for flavonol it was observed that increasing numbers of glucose residues decreased the binding activity.
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Affiliation(s)
- Carlos Guerreiro
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, Porto 689, Portugal
| | - Elsa Brandão
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, Porto 689, Portugal
| | - Mónica de Jesus
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, Porto 689, Portugal
| | - Leonor Gonçalves
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, Porto 689, Portugal
| | - Rosa Pérez-Gregório
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, Porto 689, Portugal
| | - Nuno Mateus
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, Porto 689, Portugal
| | - Victor de Freitas
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, Porto 689, Portugal
| | - Susana Soares
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, Porto 689, Portugal.
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Luo S, Sun X, Huang M, Ma Q, Du L, Cui Y. Enhanced Neuroprotective Effects of Epicatechin Gallate Encapsulated by Bovine Milk-Derived Exosomes against Parkinson's Disease through Antiapoptosis and Antimitophagy. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5134-5143. [PMID: 33890462 DOI: 10.1021/acs.jafc.0c07658] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Epicatechin gallate (ECG) is a main effective catechin widely existing in natural plants and food, with well-known health benefits. The present study first designed a new exosome-based delivery system for ECG and examined its neuroprotective effects on a rotenone (Rot)-induced Parkinson's disease (PD) model in vitro. Exosomes (Exo) were isolated from fresh bovine milk, and their average size was 85.15 ± 2.00 nm. ECG was encapsulated into Exo by a sonication method, and the loading efficiency of ECG-loaded exosomes (ECG-Exo) was 25.96 ± 0.45%. The neuroprotective effects of ECG-Exo were evaluated on Rot-induced SHSY5Y cells and compared with free ECG. Cell viability, cellular reactive oxygen species, apoptosis rate, and the expressions of caspase-3, Bax, Bcl-2, parkin, PINK1, and Atg5 were determined. Our results showed that Exo delivered ECG successfully into SHSY5Y cells and exhibited enhanced neuroprotective effects. ECG-Exo might inhibit SHSY5Y cell damage induced by Rot through antiapoptosis and antimitophagy.
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Affiliation(s)
- Siqi Luo
- School of Pharmacy, Shenyang Pharmaceutical University, Shenyang 110016, China
| | - Xiuli Sun
- School of Pharmacy, Shenyang Pharmaceutical University, Shenyang 110016, China
| | - Meng Huang
- Faculty of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang 110016, China
| | - Qianhui Ma
- School of Pharmacy, Shenyang Pharmaceutical University, Shenyang 110016, China
| | - Libo Du
- State Key Laboratory for Structural Chemistry of Unstable and Stable Species, Center for Molecular Sciences, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, China
| | - Yan Cui
- School of Pharmacy, Shenyang Pharmaceutical University, Shenyang 110016, China
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