1
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Zhou M, Sun Y, Mao Q, Luo L, Pan H, Zhang Q, Yu C. Comparative metabolomics profiling reveals the unique bioactive compounds and astringent taste formation of rosehips. Food Chem 2024; 452:139584. [PMID: 38735110 DOI: 10.1016/j.foodchem.2024.139584] [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: 02/23/2024] [Revised: 04/27/2024] [Accepted: 05/05/2024] [Indexed: 05/14/2024]
Abstract
Rosehips are a prominent source of numerous bioactive compounds. However, despite their extensive potential, the metabolic profiles among different rosehip species have not been fully elucidated. In this study, 523 secondary metabolites from rosehips of 12 Rosa species were identified using ultra-high-performance liquid chromatography-tandem mass spectrometry. They were primarily composed of flavonoids and phenolic acids. A K-means analysis revealed the characteristic metabolites in different rosehips. For example, R. persica contained a more abundant supply of phenolic acids, while R. roxburghii harbored a richer array of terpenoids. A total of 73 key active ingredients were screened from traditional Chinese medicine databases, and they indicated that R. persica is more promising for use in functional foods or health supplements compared with the other fruits. Moreover, a differential analysis identified 47 compounds as potential contributors to the astringent taste of rosehips, including ellagic acid 4-O-glucoside and cadaverine. This study provides valuable information to develop new functional foods of rosehips and improve the quality of their fruits.
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Affiliation(s)
- Meichun Zhou
- State Key Laboratory of Efficient Production of Forest Resources, Beijing 100083, China; Beijing Key Laboratory of Ornamental Plants Germplasm Innovation and Molecular Breeding, Beijing 100083, China; National Engineering Research Center for Floriculture, Beijing 100083, China; Beijing Laboratory of Urban and Rural Ecological Environment, Beijing 100083, China; School of Landscape Architecture, Beijing Forestry University, Beijing 100083, China
| | - Yanlin Sun
- State Key Laboratory of Efficient Production of Forest Resources, Beijing 100083, China; Beijing Key Laboratory of Ornamental Plants Germplasm Innovation and Molecular Breeding, Beijing 100083, China; National Engineering Research Center for Floriculture, Beijing 100083, China; Beijing Laboratory of Urban and Rural Ecological Environment, Beijing 100083, China; School of Landscape Architecture, Beijing Forestry University, Beijing 100083, China
| | - Qingyi Mao
- State Key Laboratory of Efficient Production of Forest Resources, Beijing 100083, China; Beijing Key Laboratory of Ornamental Plants Germplasm Innovation and Molecular Breeding, Beijing 100083, China; National Engineering Research Center for Floriculture, Beijing 100083, China; Beijing Laboratory of Urban and Rural Ecological Environment, Beijing 100083, China; School of Landscape Architecture, Beijing Forestry University, Beijing 100083, China
| | - Le Luo
- State Key Laboratory of Efficient Production of Forest Resources, Beijing 100083, China; Beijing Key Laboratory of Ornamental Plants Germplasm Innovation and Molecular Breeding, Beijing 100083, China; National Engineering Research Center for Floriculture, Beijing 100083, China; Beijing Laboratory of Urban and Rural Ecological Environment, Beijing 100083, China; School of Landscape Architecture, Beijing Forestry University, Beijing 100083, China
| | - Huitang Pan
- State Key Laboratory of Efficient Production of Forest Resources, Beijing 100083, China; Beijing Key Laboratory of Ornamental Plants Germplasm Innovation and Molecular Breeding, Beijing 100083, China; National Engineering Research Center for Floriculture, Beijing 100083, China; Beijing Laboratory of Urban and Rural Ecological Environment, Beijing 100083, China; School of Landscape Architecture, Beijing Forestry University, Beijing 100083, China
| | - Qixiang Zhang
- State Key Laboratory of Efficient Production of Forest Resources, Beijing 100083, China; Beijing Key Laboratory of Ornamental Plants Germplasm Innovation and Molecular Breeding, Beijing 100083, China; National Engineering Research Center for Floriculture, Beijing 100083, China; Beijing Laboratory of Urban and Rural Ecological Environment, Beijing 100083, China; School of Landscape Architecture, Beijing Forestry University, Beijing 100083, China
| | - Chao Yu
- State Key Laboratory of Efficient Production of Forest Resources, Beijing 100083, China; Beijing Key Laboratory of Ornamental Plants Germplasm Innovation and Molecular Breeding, Beijing 100083, China; National Engineering Research Center for Floriculture, Beijing 100083, China; Beijing Laboratory of Urban and Rural Ecological Environment, Beijing 100083, China; School of Landscape Architecture, Beijing Forestry University, Beijing 100083, 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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López-Solís R, Cortés-Araya K, Medel-Marabolí M, Obreque-Slier E. Different physicochemical interactions between varietal wines and human saliva: Correspondence with astringency. Food Res Int 2024; 178:113964. [PMID: 38309881 DOI: 10.1016/j.foodres.2024.113964] [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: 05/10/2023] [Revised: 12/19/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
Astringency corresponds to the sensation of dryness and roughness that is experienced in the oral cavity in association with the interaction between salivary proteins and food polyphenols. In this study, the phenolic composition of seven varietal wines, the intensity of astringency they evoke and the physicochemical reactivity of these wines with whole human saliva were evaluated. Phenolic composition of wines was characterized by spectrophotometry and HPLC chromatography. Intensity of astringency was evaluated by trained sensory panels. Saliva from a single volunteer subject was used to assess wine-saliva interactions. To this end, binary mixtures were produced at different v/v wine/saliva ratios and each of them assayed for the ability of the salivary protein to diffuse on a cellulose membrane (diffusion test) and to remain in solution (precipitation test). Physicochemical reactivities between wine components and the protein fraction of saliva were contrasted against the astringency and the phenolic profile of each varietal wine. The study supports the view that astringency depends on physicochemical interactions between two complex matrices -wine and saliva- and not between some of their particular components.
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Affiliation(s)
- Remigio López-Solís
- Program of Cellular and Molecular Biology, Faculty of Medicine-ICBM, University of Chile, Independencia 1027, Santiago, Chile
| | - Katherine Cortés-Araya
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences,University of Chile, P.O. Box 1004, Santiago, Chile
| | - Marcela Medel-Marabolí
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences,University of Chile, P.O. Box 1004, Santiago, Chile
| | - Elías Obreque-Slier
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences,University of Chile, P.O. Box 1004, Santiago, Chile.
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4
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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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5
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Dheeraj, Srivastava A, Mishra A. Mitigation of cashew apple fruits astringency. ENVIRONMENTAL SUSTAINABILITY (SINGAPORE) 2023; 6:1-11. [PMID: 37363088 PMCID: PMC10230130 DOI: 10.1007/s42398-023-00276-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 04/16/2023] [Accepted: 04/30/2023] [Indexed: 06/28/2023]
Abstract
The cashew apple is a tropical pseudo fruit, with high fiber content, high nutritional value, and therapeutic compositional profile. Consuming cashew apples can help with several health-related problems, such as obesity, stomach ulcers, and gastritis. It has even demonstrated anti-tumor and anti-carcinogenic effects, and its antioxidants can help with wound-healing. Despite such benefits, the cashew apple is frequently considered as waste generated by cashew nut industries, since its commercial applications are restricted by the astringency and poor storability. This astringency is primarily due to the presence of tannins; and a lack of proper, efficient, and economical astringency reduction strategy is accountable for major waste generation. This review compiles pieces of information on the causes of astringency, as well as tannin reduction methods, such as clarification, thermal treatments, microfiltration, and fermentation. These methods aim to either just reduce tannin content or to valorize this by-product in a less-astringent better product. Both routes will eventually help with the better utilization of said organic food waste, which is critical for sustainable development.
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Affiliation(s)
- Dheeraj
- Department of Food Processing and Technology, School of Vocational Studies and Applied Sciences, Gautam Buddha University, 201312 Greater Noida, India
| | - Ananya Srivastava
- Department of Food Processing and Technology, School of Vocational Studies and Applied Sciences, Gautam Buddha University, 201312 Greater Noida, India
| | - Anuradha Mishra
- Department of Food Science and Technology, M.M.I.C.T. and B.M., H.M. MMDU (Deemed to be University), Mullana, Haryana Ambala, India
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6
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Martin LE, Gutierrez VA, Torregrossa AM. The role of saliva in taste and food intake. Physiol Behav 2023; 262:114109. [PMID: 36740133 DOI: 10.1016/j.physbeh.2023.114109] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 01/28/2023] [Accepted: 02/01/2023] [Indexed: 02/05/2023]
Abstract
Saliva is well-described in oral food processing, but its role in taste responsiveness remains understudied. Taste stimuli must dissolve in saliva to reach their receptor targets. This allows the constituents of saliva the opportunity to interact with taste stimuli and their receptors at the most fundamental level. Yet, despite years of correlational data suggesting a role for salivary proteins in food preference, there were few experimental models to test the role of salivary proteins in taste-driven behaviors. Here we review our experimental contributions to the hypothesis that salivary proteins can alter taste function. We have developed a rodent model to test how diet alters salivary protein expression, and how salivary proteins alter diet acceptance and taste. We have found that salivary protein expression is modified by diet, and these diet-induced proteins can, in turn, increase the acceptance of a bitter diet. The change in acceptance is in part mediated by a change in taste signaling. Critically, we have documented increased detection threshold, decreased taste nerve signaling, and decreased oromotor responding to quinine when animals have increases in a subset of salivary proteins compared to control conditions.
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Affiliation(s)
- Laura E Martin
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331, USA
| | | | - Ann-Marie Torregrossa
- Department of Psychology, State University of New York at Buffalo, Buffalo, New York, 14216, USA; University at Buffalo Center for Ingestive Behavior Research, Buffalo, New York, 14216, USA.
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7
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Zhao Q, Du G, Wang S, Zhao P, Cao X, Cheng C, Liu H, Xue Y, Wang X. Investigating the role of tartaric acid in wine astringency. Food Chem 2023; 403:134385. [DOI: 10.1016/j.foodchem.2022.134385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 09/18/2022] [Accepted: 09/20/2022] [Indexed: 10/14/2022]
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8
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Assad-Bustillos M, Cázares-Godoy A, Devezeaux de Lavergne M, Schmitt C, Hartmann C, Windhab E. Assessment of the interactions between pea and salivary proteins in aqueous dispersions. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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9
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Ma T, Wang X, Chen J. In vitro stability study of saliva emulsions: The impact of time, calcium ion and pH. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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10
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Spence C. The tongue map and the spatial modulation of taste perception. Curr Res Food Sci 2022; 5:598-610. [PMID: 35345819 PMCID: PMC8956797 DOI: 10.1016/j.crfs.2022.02.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 02/09/2022] [Accepted: 02/10/2022] [Indexed: 12/14/2022] Open
Abstract
There is undoubtedly a spatial component to our experience of gustatory stimulus qualities such as sweet, bitter, salty, sour, and umami, however its importance is currently unknown. Taste thresholds have been shown to differ at different locations within the oral cavity where gustatory receptors are found. However, the relationship between the stimulation of particular taste receptors and the subjective spatially-localized experience of taste qualities is uncertain. Although the existence of the so-called ‘tongue map’ has long been discredited, the psychophysical evidence clearly demonstrates significant (albeit small) differences in taste sensitivity across the tongue, soft palate, and pharynx (all sites where taste buds have been documented). Biases in the perceived localization of gustatory stimuli have also been reported, often resulting from tactile capture (i.e., a form of crossmodal, or multisensory, interaction). At the same time, varying responses to supratheshold tastants along the tongue's anterior-posterior axis have putatively been linked to the ingestion-ejection response. This narrative review highlights what is currently known concerning the spatial aspects of gustatory perception, considers how such findings might be explained, given the suggested balanced distribution of taste receptors for each basic taste quality where taste papillae are present, and suggests why knowing about such differences may be important. The existence of the tongue map has long been discredited. Taste receptors in the oral cavity respond to all tastes regardless of their location. Human psychophysical data highlights a significant spatial modulation of taste perception in the oral cavity. Highly-controlled studies of taste psychophysics rarely capture the full multisensory experience associated with eating and drinking.
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11
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Khramova DS, Popov SV. A secret of salivary secretions: Multimodal effect of saliva in sensory perception of food. Eur J Oral Sci 2021; 130:e12846. [PMID: 34935208 DOI: 10.1111/eos.12846] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Accepted: 11/12/2021] [Indexed: 01/15/2023]
Abstract
Saliva plays multifunctional roles in oral cavity. Even though its importance for the maintenance of oral health has long been established, the role of saliva in food perception has attracted increasing attention in recent years. We encourage researchers to discover the peculiarity of this biological fluid and aim to combine the data concerning all aspects of the saliva influence on the sensory perception of food. This review presents saliva as a unique material, which modulates food perception due to constant presence of saliva in the mouth and thanks to its composition. Therefore, we highlight the salivary components that contribute to these effects. Moreover, this review is an attempt to structure the effects of saliva on perception of different food categories, where the mechanisms of salivary impact in perception of liquid, semi-solid, and solid foods are revealed. Finally, we emphasize that the large inter-individual variability in salivary composition and secretion appear to contribute to the fact that everyone experiences food in their own way. Therefore, the design of the sensory studies should consider the properties of volunteers' saliva and also carefully monitor the experimental conditions that affect salivary composition and flow rate.
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Affiliation(s)
- Daria S Khramova
- Department of Molecular Immunology and Biotechnology, Institute of Physiology of Коmi Science Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russia
| | - Sergey V Popov
- Department of Molecular Immunology and Biotechnology, Institute of Physiology of Коmi Science Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russia
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12
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13
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Wan J, Ningtyas DW, Bhandari B, Liu C, Prakash S. Oral perception of the textural and flavor characteristics of soy-cow blended emulsions. J Texture Stud 2021; 53:108-121. [PMID: 34689342 DOI: 10.1111/jtxs.12641] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Revised: 10/14/2021] [Accepted: 10/18/2021] [Indexed: 11/30/2022]
Abstract
Soy-cow blended milk is a potential nutritional beverage and raw material for dairy products. This study determined the particle size, flow, lubrication, flavor and sensory properties of cow milk, soy milk and their blends. Twenty-one major volatile compounds were identified using solid-phase microextraction gas chromatography (SPME-GCMS) in cow milk and soy milk. Among all the compounds detected in the milk samples, hexanal, associated with off flavor was found highest in soymilk followed by cow milk and blended milk. From confocal images, soy-cow blended milk at a ratio of 1:1 showed a homogenous distribution of small fat globules and protein compared to the soy milk and cow milk. The addition of soy milk to cow milk lowers the particle size although not significantly (p > .05) and decreases the viscosity of blended milk. Cow milk was the most viscous (2.66 mPa·s at 50 s-1 ) with large particles (0.48 μm) observed from confocal images. However, soymilk was found to have better lubrication properties (boundary regime) with a lower friction coefficient (~0.30) compared to cow milk (~0.40) and blended milk (~0.50) at low entrainment speed (0.1-2 mm/s). The sensory panel ranked cow milk as creamier and more viscous while soymilk was perceived as more astringent with beany flavor. Overall, a proportion of 3:7 soy-cow blended milk was more acceptable than the other two blended milks with less beany flavor, as confirmed by the lower amount of hexanal from gas chromatography mass spectrometer.
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Affiliation(s)
- Jie Wan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Dian W Ningtyas
- Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University, Jl. Veteran Malang, Indonesia.,School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Queensland, Australia
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Queensland, Australia
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, Queensland, Australia
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14
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Araujo LD, Parr WV, Grose C, Hedderley D, Masters O, Kilmartin PA, Valentin D. In-mouth attributes driving perceived quality of Pinot noir wines: Sensory and chemical characterisation. Food Res Int 2021; 149:110665. [PMID: 34600667 DOI: 10.1016/j.foodres.2021.110665] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 07/20/2021] [Accepted: 08/23/2021] [Indexed: 11/18/2022]
Abstract
We investigated perception of mouthfeel in Pinot noir wines and its physicochemical determinants. Seventeen wine professionals judged 18 Pinot noir wines via two tasting tasks, Descriptive Rating and Directed Sorting, the latter based on perception of in-mouth attributes. Selected chemical measures of the same 18 wines were determined. Sensory results demonstrated that mouthfeel attributes driving high quality were smoothness/silky/velvety, volume/fullness/roundness, overall body, and viscosity/mouth-coating, while the taste of bitterness and perceived tannin harshness drove low quality judgments. Perceived astringency and expressions of tannin (e.g., soft; harsh; fine) drove sorting behaviour of participants. Partial least squares regression (PLSR) was used to associate perceived in-mouth phenomena and chemical composition. The phenolic profile, in particular tannin concentration and structure, was the most important predictor of astringency and its sub-components. These results have important implications for wine producers aiming to enhance perceived quality in their Pinot noir wines.
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Affiliation(s)
| | - Wendy V Parr
- AGLS Faculty, Lincoln University, Christchurch, New Zealand.
| | - Claire Grose
- Institute of Plant and Food Research, Marlborough, New Zealand
| | - Duncan Hedderley
- Institute of Plant and Food Research, Palmerston North, New Zealand
| | - Oliver Masters
- Tripwire Wine Consulting Ltd. & Misha's Vineyard, Central Otago, New Zealand
| | - Paul A Kilmartin
- School of Chemical Sciences, The University of Auckland, New Zealand
| | - Dominique Valentin
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France
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15
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Rosenkranz A, Marian M, Shah R, Gashi B, Zhang S, Bordeu E, Brossard N. Correlating wine astringency with physical measures - Current knowledge and future directions. Adv Colloid Interface Sci 2021; 296:102520. [PMID: 34488181 DOI: 10.1016/j.cis.2021.102520] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 08/24/2021] [Accepted: 08/25/2021] [Indexed: 11/17/2022]
Abstract
Oral tribology receives growing attention in the field of food sciences as it offers great opportunities to establish correlations between physical parameters, such as the coefficient of friction, and sensory effects when interacting with components of the human mouth. One important aspect covers the astringency produced by wine, which can be described as the sensation of dryness and puckering in the mouth, specifically occurring between the tongue and the palate after swallowing. Therefore, this article aims at shedding some light on recent trends to correlate physical measures, such as the coefficient of friction derived by oral tribology, with prevailing theories on underlying physiological causes for sensory perception of wines. Some successful cases reported the potential of correlating wine astringency perception with the coefficient of friction in tribological experiments. Our critical assessment demonstrates that the findings are still contradictory, which urgently asks for more systematic studies. Therefore, we summarize the current challenges and hypothesize on future research directions with a particular emphasis on the comparability, reproducibility and transferability of studies using different experimental test-rigs and procedures.
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Affiliation(s)
- Andreas Rosenkranz
- Department of Chemical Engineering, Biotechnology and Materials, University of Chile, Santiago, Chile.
| | - Max Marian
- Engineering Design, Friedrich-Alexander-University Erlangen, Nuremberg (FAU), Erlangen, Germany
| | - Raj Shah
- Koehler Instrument Company, Holtsville, NY, USA
| | - Blerim Gashi
- Department of Chemical Engineering, Stony Brook University, NY, USA
| | - Stanley Zhang
- Department of Chemical Engineering, Stony Brook University, NY, USA
| | - Edmundo Bordeu
- Department of Fruit Production and Enology, School of Agricultural and Forest Sciences, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile
| | - Natalia Brossard
- Department of Fruit Production and Enology, School of Agricultural and Forest Sciences, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile
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16
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Wan JY, Long Y, Zhang YL, Xiang Y, Liu SY, Li N, Zhang DK. A novel technology to reduce astringency of tea polyphenols extract and its mechanism. CHINESE HERBAL MEDICINES 2021; 13:421-429. [PMID: 36118929 PMCID: PMC9476728 DOI: 10.1016/j.chmed.2021.05.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Revised: 12/08/2020] [Accepted: 03/05/2021] [Indexed: 11/30/2022] Open
Abstract
Objective Methods Results Conclusion
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17
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Simões C, Caeiro I, Carreira L, Silva FCE, Lamy E. How Different Snacks Produce a Distinct Effect in Salivary Protein Composition. Molecules 2021; 26:molecules26092403. [PMID: 33919042 PMCID: PMC8122275 DOI: 10.3390/molecules26092403] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 04/16/2021] [Accepted: 04/19/2021] [Indexed: 11/16/2022] Open
Abstract
Saliva secretion changes in response to different stimulation. Studies performed in animals and humans suggest that dietary constituents may influence saliva composition, although the dynamics of these changes, and how they are specific for each type of food, are little known. The objective of the present study was to access the short-term effects of different foods in salivation and salivary protein composition. Twelve participants were tested for four snacks (yoghurt, bread, apple and walnuts). Non-stimulated saliva was collected before and at 0′, 5′ and 30′ after each snack intake. Flow rate, total protein, alpha-amylase enzymatic activity and salivary protein profile were analyzed. Yoghurt and apple were the snacks resulting in higher salivary changes, with higher increases in flow rate and alpha-amylase activity immediately after intake. The expression levels of immunoglobulin chains decreased after the intake of all snacks, whereas cystatins and one pink band (proline-rich proteins—PRPs) increased only after yoghurt intake. Walnut’s snack was the one resulting in lower changes, probably due to lower amounts eaten. Even so, it resulted in the increase in one PRPs band. In conclusion, changes in saliva composition varies with foods, with variable changes in proteins related to oral food processing and perception.
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Affiliation(s)
- Carla Simões
- Mediterranean Institute for Agricultural, Environmental and Development, University of Évora, 7002-556 Évora, Portugal; (C.S.); (I.C.); (L.C.)
| | - Inês Caeiro
- Mediterranean Institute for Agricultural, Environmental and Development, University of Évora, 7002-556 Évora, Portugal; (C.S.); (I.C.); (L.C.)
| | - Laura Carreira
- Mediterranean Institute for Agricultural, Environmental and Development, University of Évora, 7002-556 Évora, Portugal; (C.S.); (I.C.); (L.C.)
| | - Fernando Capela e Silva
- Department of Medical and Health Sciences, School of Health and Human Development and Mediterranean Institute for Agricultural, Environmental and Development, University of Évora, 7002-556 Évora, Portugal;
| | - Elsa Lamy
- Mediterranean Institute for Agricultural, Environmental and Development, University of Évora, 7002-556 Évora, Portugal; (C.S.); (I.C.); (L.C.)
- Correspondence:
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18
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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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Nachtigal D, Green BG. Sweet Thermal Taste: Perceptual Characteristics in Water and Dependence on TAS1R2/TAS1R3. Chem Senses 2020; 45:219-230. [PMID: 32072157 PMCID: PMC7320217 DOI: 10.1093/chemse/bjaa009] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
The initial objective of this study was to determine if activation of the sweet taste receptor TAS1R2/TAS1R3 is necessary for perception of sweet thermal taste (swTT). Our approach was to inhibit the receptor with the inverse agonist lactisole using a temperature-controlled flow gustometer. Because all prior studies of thermal taste (TT) used metal thermodes to heat the tongue tip, we first investigated whether it could be generated in heated water. Experiment 1 showed that sweetness could be evoked when deionized water was heated from 20 to 35 °C, and testing with static temperatures between 20 and 35 °C demonstrated the importance of heating from a cool temperature. As in previous studies, thermal sweetness was reported by only a subset of participants, and replicate measurements found variability in reports of sweetness across trials and between sessions. Experiment 2 then showed that exposure to 8 mM lactisole blocked perception of swTT. Confirmation of the involvement of TAS1R2/TAS1R3 led to an investigation of possible sensory and cognitive interactions between thermal and chemical sweetness. Using sucrose as a sweet stimulus and quinine as a nonsweet control, we found that dynamic heating capable of producing thermal sweetness did not increase the sweetness of sucrose compared with static heating at 35 °C. However, swTT was disrupted if trials containing sucrose (but not quinine) were interspersed among heating-only trials. These findings provide new information relevant to understanding the perceptual processes and receptor mechanisms of swTT, as well as the heat sensitivity of sweet taste in general.
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Affiliation(s)
| | - Barry G Green
- The John B. Pierce Laboratory, New Haven, CT, USA
- Yale School of Medicine, Department of Surgery (Otolaryngology), New Haven, CT, USA
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20
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Shewan HM, Pradal C, Stokes JR. Tribology and its growing use toward the study of food oral processing and sensory perception. J Texture Stud 2019; 51:7-22. [PMID: 31149733 DOI: 10.1111/jtxs.12452] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Revised: 05/13/2019] [Accepted: 05/23/2019] [Indexed: 01/28/2023]
Abstract
Here we provide a comprehensive review of the knowledge base of soft tribology, the study of friction, lubrication, and wear on deformable surfaces, with consideration for its application toward oral tribology and food lubrication. Studies on "soft-tribology" have emerged to provide knowledge and tools to predict oral behavior and assess the performance of foods and beverages. We have shown that there is a comprehensive set of fundamental literature, mainly based on soft contacts in the Mini-traction machine with rolling ball on disk configuration, which provides a baseline for interpreting tribological data from complex food systems. Tribology-sensory relationships do currently exist. However, they are restricted to the specific formulations and tribological configuration utilized, and cannot usually be applied more broadly. With a careful and rigorous formulation/experimental design, we envisage tribological tools to provide insights into the sensory perception of foods in combination with other in vitro technique such as rheology, particle sizing or characterization of surface interactions. This can only occur with the use of well characterized tribopairs and equipment; a careful characterization of simpler model foods before considering complex food products; the incorporation of saliva in tribological studies; the removal of confounding factors from the sensory study and a global approach that considers all regimes of lubrication.
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Affiliation(s)
- Heather M Shewan
- School of Chemical Engineering, The University of Queensland, Brisbane, Australia
| | - Clementine Pradal
- School of Chemical Engineering, The University of Queensland, Brisbane, Australia
| | - Jason R Stokes
- School of Chemical Engineering, The University of Queensland, Brisbane, Australia
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21
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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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22
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Lee J, Jeong D, Kim MK. Influence of bacterial starter cultures on the sensory characteristics of
doenjang
, a fermented soybean paste, and their impact on consumer hedonic perception. J SENS STUD 2019. [DOI: 10.1111/joss.12508] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Jong‐Hoon Lee
- Department of Food Science and BiotechnologyKyonggi University Suwon Republic of Korea
| | - Do‐Won Jeong
- Department of Food and NutritionDongduk Women's University Seoul Republic of Korea
| | - Mina K. Kim
- Department of Food Science and Human Nutrition, and Fermented Food Research CenterChonbuk National University Jeonju‐si Republic of Korea
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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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24
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García-Estévez I, Ramos-Pineda AM, Escribano-Bailón MT. Interactions between wine phenolic compounds and human saliva in astringency perception. Food Funct 2018; 9:1294-1309. [PMID: 29417111 DOI: 10.1039/c7fo02030a] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Astringency is a complex perceptual phenomenon involving several sensations that are perceived simultaneously. The mechanism leading to these sensations has been thoroughly and controversially discussed in the literature and it is still not well understood since there are many contributing factors. Although we are still far from elucidating the mechanisms whereby astringency develops, the interaction between phenolic compounds and proteins (from saliva, oral mucosa or cells) seems to be most important. This review summarizes the recent trends in the protein-phenol interaction, focusing on the effect of the structure of the phenolic compound on the interaction with salivary proteins and on methodologies based on these interactions to determine astringency.
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Affiliation(s)
- Ignacio García-Estévez
- Grupo de Investigación en Polifenoles, Departament of Analytical Chemistry, Nutrition and Food Sciences, Faculty of Pharmacy, University of Salamanca, Campus Miguel de Unamuno s/n. E37007, Salamanca, Spain.
| | - Alba María Ramos-Pineda
- Grupo de Investigación en Polifenoles, Departament of Analytical Chemistry, Nutrition and Food Sciences, Faculty of Pharmacy, University of Salamanca, Campus Miguel de Unamuno s/n. E37007, Salamanca, Spain.
| | - María Teresa Escribano-Bailón
- Grupo de Investigación en Polifenoles, Departament of Analytical Chemistry, Nutrition and Food Sciences, Faculty of Pharmacy, University of Salamanca, Campus Miguel de Unamuno s/n. E37007, Salamanca, Spain.
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25
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The Role of the Japanese Traditional Diet in Healthy and Sustainable Dietary Patterns around the World. Nutrients 2018; 10:nu10020173. [PMID: 29401650 PMCID: PMC5852749 DOI: 10.3390/nu10020173] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Revised: 01/29/2018] [Accepted: 01/31/2018] [Indexed: 11/17/2022] Open
Abstract
As incomes steadily increase globally, traditional diets have been displaced by diets that are usually animal-based with a high content of “empty calories” or refined sugars, refined fats, and alcohol. Dietary transition coupled with the expansion of urbanization and lower physical activity have been linked to the global growth in the prevalence of obesity, overweight and life style-related non-communicable diseases. The challenge is in how to reverse the trend of high consumption of less healthy food by more healthful and more environmentally sustainable diets. The increasing recognition that each individual has specific needs depending on age, metabolic condition, and genetic profile adds complexity to general nutritional considerations. If we were to promote the consumption of low-energy and low salt but nutritious diets, taste becomes a relevant food quality. The Japanese traditional diet (Washoku), which is characterized by high consumption of fish and soybean products and low consumption of animal fat and meat, relies on the effective use of umami taste to enhance palatability. There may be a link between Washoku and the longevity of the people in Japan. Thus Washoku and umami may be valuable tools to support healthy eating.
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26
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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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27
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Surface rearrangement of adsorbed EGCG–mucin complexes on hydrophilic surfaces. Int J Biol Macromol 2017; 95:704-712. [DOI: 10.1016/j.ijbiomac.2016.11.108] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2016] [Revised: 11/29/2016] [Accepted: 11/29/2016] [Indexed: 12/13/2022]
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28
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Mouthfeel perception of wine: Oral physiology, components and instrumental characterization. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.10.011] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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29
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Obreque-Slier E, Espínola-Espínola V, López-Solís R. Wine pH Prevails over Buffering Capacity of Human Saliva. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8154-8159. [PMID: 27723971 DOI: 10.1021/acs.jafc.6b03013] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Wine is an acidic beverage; its pH (2.9-3.8) is critically important to its organoleptic properties. During degustation, wine interacts with <1 mL of mouth saliva, the pH of which is near 7.0. This is buffered predominantly by the carbonate/bicarbonate pair (pKa = 6.1). Few data are available on whether the buffering capacity of saliva may alter the pH of wine and thus its sensorial properties. In this study both in vitro and in vivo approaches were conducted to measure pH in mixtures of representative red and white wines with human saliva. Continuous additions of microvolumes of either wine to a definite volume (3 mL) of saliva in vitro resulted in a progressive and steep decline in the pH of the wine/saliva mixture. Thus, a few microliters of either wine (<0.27 mL) was sufficient to reduce the pH of saliva by 1 pH unit. Further additions of wine to saliva lowered the pH to that of the corresponding wine. In the in vivo assay, definite volumes (1.5-18 mL) of either wine were mixed for 15 s with the mouth saliva of individual healthy subjects before pH determination in the expectorated wine/saliva mixtures. Compared to saliva, pronounced decreases in pH were observed, thus approaching the pH of wine even with the smallest volume of wine in the assay. Altogether, these results demonstrate that the buffering capacity of wine prevails over that of saliva and that during degustation the pH of the wine/saliva mixture in the mouth is, at least temporarily, that of the corresponding wine.
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Affiliation(s)
- Elías Obreque-Slier
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile , P.O. Box 1004, Santiago, Chile
| | - Valeria Espínola-Espínola
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile , P.O. Box 1004, Santiago, Chile
| | - Remigio López-Solís
- Program of Cellular and Molecular Biology, Faculty of Medicine-ICBM, University of Chile , Independencia 1027, Santiago, Chile
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30
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Fleming EE, Ziegler GR, Hayes JE. Investigating Mixture Interactions of Astringent Stimuli Using the Isobole Approach. Chem Senses 2016; 41:601-10. [PMID: 27252355 DOI: 10.1093/chemse/bjw064] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Astringents (alum, malic acid, tannic acid) representing 3 broad classes (multivalent salts, organic acids, and polyphenols) were characterized alone, and as 2- and 3-component mixtures using isoboles. In experiment 1, participants rated 7 attributes ("astringency," the sub-qualities "drying," "roughing," and "puckering," and the side tastes "bitterness," "sourness," and "sweetness") using direct scaling. Quality specific power functions were calculated for each stimulus. In experiment 2, the same participants characterized 2- and 3-component mixtures. Multiple factor analysis (MFA) and hierarchical clustering on attribute ratings across stimuli indicate "astringency" is highly related to "bitterness" as well as "puckering," and the subqualities "drying" and "roughing" are somewhat redundant. Moreover, power functions were used to calculate indices of interaction (I) for each attribute/mixture combination. For "astringency," there was evidence of antagonism, regardless of the type of mixture. Conversely, for subqualities, the pattern of interaction depended on the mixture type. Alum/tannic acid and tannic acid/malic acid mixtures showed evidence of synergy for "drying" and "roughing"; alum/malic acid mixtures showed evidence of antagonism for "drying," "roughing," and "puckering." Collectively, these data clarify some semantic ambiguity regarding astringency and its subqualities, as well as the nature of interactions of among different types of astringents. Present data are not inconsistent with the idea that astringency arises from multiple mechanisms, although it remains to be determined whether the synergy observed here might reflect simultaneous activation of these multiple mechanisms.
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Affiliation(s)
- Erin E Fleming
- Sensory Evaluation Center, The Pennsylvania State University, University Park, PA 16802, USA and Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, Rodney A. Erickson Food Science Building, University Park, PA 16802, USA Present address: Mars Chocolate North America, Hackettstown, NJ 07840, USA
| | - Gregory R Ziegler
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, Rodney A. Erickson Food Science Building, University Park, PA 16802, USA
| | - John E Hayes
- Sensory Evaluation Center, The Pennsylvania State University, University Park, PA 16802, USA and Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, Rodney A. Erickson Food Science Building, University Park, PA 16802, USA
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31
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Pradal C, Stokes JR. Oral tribology: bridging the gap between physical measurements and sensory experience. Curr Opin Food Sci 2016. [DOI: 10.1016/j.cofs.2016.04.008] [Citation(s) in RCA: 69] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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32
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Salivary protein levels as a predictor of perceived astringency in model systems and solid foods. Physiol Behav 2016; 163:56-63. [PMID: 27129672 DOI: 10.1016/j.physbeh.2016.04.043] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2015] [Revised: 04/01/2016] [Accepted: 04/24/2016] [Indexed: 11/22/2022]
Abstract
Salivary protein difference value (SP D-value) is a quantitative measure of salivary protein replenishment, which reportedly relates to individual differences in perceived astringency. This in vitro measure is calculated as the difference in total salivary protein before (S1) and after (S2) stimulation with tannic acid, with a greater absolute value (S2-S1) indicating less protein replenishment. Others report that this measure predicts perceived astringency and liking of liquid model systems and beverages containing added polyphenols. Whether this relationship generalizes to astringent compounds other than polyphenols, or to solid foods is unknown. Here, the associations between SP D-values and perceived astringency and overall liking/disliking for alum and tannic acid (experiment 1) as well as solid chocolate-flavored compound coating with added tannic acid or grape seed extract (GSE) (experiment 2) were examined. In both experiments, participants (n=84 and 81, respectively) indicated perceived intensity of astringency, bitterness, sweetness, and sourness, and degree of liking of either aqueous solutions, or solid chocolate-flavored compound coating with added astringents. Data were analyzed via linear regression, and as discrete groups for comparison to prior work. Three discrete groups were formed based on first and third quartile splits of the SP D-value distribution: low (LR), medium (MR), and high responding (HR) individuals. In experiment 1, significantly higher mean astringency ratings were observed for the HR as compared to the LR/MR groups for alum and tannic acid, confirming and extending prior work. In experiment 2, significantly higher mean astringency ratings were also observed for HR as compared to LR groups in solid chocolate-flavored compound containing added tannic acid or GSE. Significant differences in liking were found between HR and LR groups for alum and tannic acid in water, but no significant differences in liking were observed for chocolate-flavored compound samples. A significant linear relationship between SP D-values and perceived astringency was observed for both alum and tannic acid (p's<0.001), although the variance explained was relatively low (R(2)=0.33 and 0.29, respectively). In the solid chocolate-flavored compound spiked with either tannic acid or GSE, the relationship was not significant (p=0.17 and 0.30; R(2)=0.03 and 0.02, respectively). Due to the weak associations overall, and the lack of significant differences in perception of astringency between the MR and LR groups, we conclude that SP D-values are not a strong predictor of astringency, especially in solid, high-fat foods. Additional research investigating alternative methods for quantifying individual differences in astringency, as well as exploring the underlying complexities of this percept appears warranted.
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Salama EM. A Novel Use for Potassium Alum as Controlling Agent Against Periplaneta americana (Dictyoptera: Blattidae). JOURNAL OF ECONOMIC ENTOMOLOGY 2015; 108:2620-2629. [PMID: 26470384 DOI: 10.1093/jee/tov239] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/13/2015] [Accepted: 07/19/2015] [Indexed: 06/05/2023]
Abstract
In this work, we present our results on the use of potassium alum as an environmentally friendly insecticide. This compound has the potential to rid our homes, schools, hotels, restaurants, and ships of cockroach infestations. This compound is environmentally friendly and has no hazardous effects on plant, animal, or human ecosystems. Alum was approved for medical use a long time ago. In our laboratory, we developed a novel method using potassium alum as an environmentally friendly insecticide to kill the most common cockroach in the subtropical region, Periplaneta americana (L.). Adult and nymph-staged cockroaches were left to feed on potassium alum per individual insect after a period of food deprivation. The mortality was recorded as LT50. The younger nymphs the third and early fourth instars died within 4 d of feeding after consuming an average of 0.3 mg per individual insect. Gravid females were highly susceptible to alum toxicity and experienced a higher mortality rate, with an average of 3 mg per individual female. The oothecae of the normal untreated females were 8.1 mm long and 4.13 mm wide and weighed 94 mg. The eggs laid by the treated gravid females were underweight and exhibited a dwarfism shape, and these eggs did not hatched if the females consumed the potassium alum before laying eggs. The results revealed that the adult male and female cockroaches have to consume 1 mg and 2.7 mg, respectively, of potassium alum to kill 100% of them after 1 month of ingestion. The potassium alum had to be ingested by the cockroaches to affect mortality. The effect of potassium alum was attributed to chronic toxicity and not acute toxicity. The potential applications of this novel technique will be discussed.
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Affiliation(s)
- Elham M Salama
- Department of Entomology, Faculty of Science, Benha University, P.O. Box 13518, Egypt.
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35
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Ferrer-Gallego R, Quijada-Morin N, Bras NF, Gomes P, de Freitas V, Rivas-Gonzalo JC, Escribano-Bailon MT. Characterization of Sensory Properties of Flavanols--A Molecular Dynamic Approach. Chem Senses 2015; 40:381-90. [DOI: 10.1093/chemse/bjv018] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
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Ma W, Guo A, Zhang Y, Wang H, Liu Y, Li H. A review on astringency and bitterness perception of tannins in wine. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.08.001] [Citation(s) in RCA: 143] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Brandão E, Soares S, Mateus N, de Freitas V. In vivo interactions between procyanidins and human saliva proteins: effect of repeated exposures to procyanidins solution. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9562-9568. [PMID: 25198944 DOI: 10.1021/jf502721c] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The general accepted mechanism for astringency arises from the interaction between tannins and salivary proteins (SP) resulting in (in)soluble aggregates. By HPLC analysis, it was observed that repeated sips of procyanidins (PC) solution practically depleted aPRPs (∼14%) and statherin (∼2%), and significantly reduced the amount of gPRPs. On the other hand, bPRPs were not significantly affected. In the analysis performed after the last exposure to PC solution, it was seen a significant recovering of the chromatographic peaks corresponding especially to aPRPs (∼74%) and statherin (∼80%). In vitro interaction between SP and PC results in the decrease of the chromatographic peaks of aPRPs and statherin, suggesting that these proteins were involved in the formation of a significant quantity of insoluble complexes. In general, the results suggest that the different families of SP can be involved in different stages of the development of astringency sensation.
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Affiliation(s)
- Elsa Brandão
- Centro de Investigação em Química (CIQ), Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto , Rua do Campo Alegre 687, 4169-007 Porto, Portugal
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Davies HS, Pudney PDA, Georgiades P, Waigh TA, Hodson NW, Ridley CE, Blanch EW, Thornton DJ. Reorganisation of the salivary mucin network by dietary components: insights from green tea polyphenols. PLoS One 2014; 9:e108372. [PMID: 25264771 PMCID: PMC4180932 DOI: 10.1371/journal.pone.0108372] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2014] [Accepted: 08/19/2014] [Indexed: 01/20/2023] Open
Abstract
The salivary mucins that include MUC5B (gel-forming) and MUC7 (non-gel-forming) are major contributors to the protective mucus barrier in the oral cavity, and it is possible that dietary components may influence barrier properties. We show how one dietary compound, the green tea polyphenol epigallocatechin gallate (EGCG), can substantially alter the properties of both the polymeric MUC5B network and monomeric MUC7. Using rate-zonal centrifugation, MUC5B in human whole saliva and MUC5B purified from saliva sedimented faster in the presence of EGCG. The faster sedimentation by EGCG was shown to be greater with increasing MUC5B concentration. Particle tracking microrheology was employed to determine the viscosity of purified MUC5B solutions and showed that for MUC5B solutions of 200-1600 µg/mL, EGCG caused a significant increase in mucin viscosity, which was greater at higher MUC5B concentrations. Visualisation of the changes to the MUC5B network by EGCG was performed using atomic force microscopy, which demonstrated increased aggregation of MUC5B in a heterogeneous manner by EGCG. Using trypsin-resistant, high-molecular weight oligosaccharide-rich regions of MUC5B and recombinant N-terminal and C-terminal MUC5B proteins, we showed that EGCG causes aggregation at the protein domains of MUC5B, but not at the oligosaccharide-rich regions of the mucin. We also demonstrated that EGCG caused the majority of MUC7 in human whole saliva to aggregate. Furthermore, purified MUC7 also underwent a large increase in sedimentation rate in the presence of EGCG. In contrast, the green tea polyphenol epicatechin caused no change in the sedimentation rate of either MUC5B or MUC7 in human whole saliva. These findings have demonstrated how the properties of the mucin barrier can be influenced by dietary components. In the case of EGCG, these interactions may alter the function of MUC5B as a lubricant, contributing to the astringency (dry puckering sensation) of green tea.
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Affiliation(s)
- Heather S. Davies
- Wellcome Trust Centre for Cell-Matrix Research, Faculty of Life Sciences, University of Manchester, Manchester, United Kingdom
- Manchester Institute of Biotechnology, Faculty of Life Sciences, The University of Manchester, Manchester, United Kingdom
| | | | - Pantelis Georgiades
- Wellcome Trust Centre for Cell-Matrix Research, Faculty of Life Sciences, University of Manchester, Manchester, United Kingdom
- Biological Physics, Department of Physics and Astronomy, University of Manchester, Manchester, United Kingdom
| | - Thomas A. Waigh
- Biological Physics, Department of Physics and Astronomy, University of Manchester, Manchester, United Kingdom
| | - Nigel W. Hodson
- BioAFM Facility Centre for Tissue Injury and Repair, Faculty of Medical and Human Sciences, University of Manchester, Manchester, United Kingdom
| | - Caroline E. Ridley
- Wellcome Trust Centre for Cell-Matrix Research, Faculty of Life Sciences, University of Manchester, Manchester, United Kingdom
| | - Ewan W. Blanch
- Manchester Institute of Biotechnology, Faculty of Life Sciences, The University of Manchester, Manchester, United Kingdom
| | - David J. Thornton
- Wellcome Trust Centre for Cell-Matrix Research, Faculty of Life Sciences, University of Manchester, Manchester, United Kingdom
- * E-mail:
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Perez-Gregorio MR, Mateus N, de Freitas V. Rapid screening and identification of new soluble tannin-salivary protein aggregates in saliva by mass spectrometry (MALDI-TOF-TOF and FIA-ESI-MS). LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2014; 30:8528-8537. [PMID: 24967849 DOI: 10.1021/la502184f] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Astringency is mainly attributed to the interaction between tannins and salivary proteins. Proline-rich proteins, histatins, and statherins are supposed to be the most reactive salivary proteins. This study aims to contribute to the knowledge of the tannin-protein binding process in saliva. It was identified for the first time in several soluble tannin-human salivary protein aggregates. A rapid mass spectrometry analytical method (MALDI-TOF and FIA-ESI-MS) was developed to identify new soluble tannin-human salivary protein aggregates. Three different tannins--procyanidin B3 (B3), procyanidin B2 gallate (B2G), and pentagalloylglucoside (PGG)--were tested to elucidate the tannin selectivity toward histatins, proline-rich proteins, and statherins in human saliva. A greater number of aggregates with a higher molecular weight was found when PGG was tested while no difference in the number and molecular mass range was observed in B3 or B2G salivary protein aggregates. This study confirms for the first time the bilateral selectivity of tannins and protein to yield soluble tannin-human salivary protein complexes. The results confirm that B3 and B2G are more selective than PGG. Furthermore, the families of proteins involved in the majority of B3-salivary protein soluble aggregates were primarly histatins, followed by basic proline-rich proteins and statherins. When B2G was tested, basic proline-rich proteins were involved in a greater number of aggregates, followed by histatines and statherins. Basic proline-rich proteins were also the family of proteins that formed a greater number of PGG-salivary protein aggregates followed by statherins and histatins. Acidic proline-rich proteins and glucosilated proline-rich proteins formed fewer soluble aggregates regardless of the tannin tested. The aggregation process was also found to be influenced by tannin and protein polarity. Indeed, the protein/tannin ratio of soluble aggregates increased with the tannin polarity. On the other hand, the only amphiphilic salivary proteins studied (histatins) formed a greater number of aggregates with the least polar tannin tested (B3).
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Affiliation(s)
- M R Perez-Gregorio
- Departamento de Quimica e Bioquimica, Faculdade de Ciências da Universidade do Porto , Rua Campo Alegre 687, 4169-007 Porto, Portugal
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Abstract
Despite being an everyday sensory experience, the nature of astringency perception is not clear. In this issue of Chemical Senses, Schöbel et al. demonstrate that astringency is a trigeminal sensation in human, and astringents trigger a G protein-coupled pathway in trigeminal ganglion cells in the mouse.
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Affiliation(s)
- Yue Jiang
- Department of Molecular Genetics and Microbiology, Duke University Medical Center, Research Drive, Durham, NC 27710, USA, University Program in Genetics and Genomics, Duke University, Durham, NC 27710, USA and
| | - Naihua N Gong
- Department of Molecular Genetics and Microbiology, Duke University Medical Center, Research Drive, Durham, NC 27710, USA
| | - Hiroaki Matsunami
- Department of Molecular Genetics and Microbiology, Duke University Medical Center, Research Drive, Durham, NC 27710, USA, Department of Neurobiology, Duke Institutes for Brain Sciences, Duke University Medical Center, Research Drive, Durham, NC 27710, USA
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Taylor JRN, Dlamini BC, Kruger J. 125thAnniversary Review: The science of the tropical cereals sorghum, maize and rice in relation to lager beer brewing. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.68] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- John R. N. Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria; Private Bag X20; Hatfield; 0028; South Africa
| | - Bhekisisa C. Dlamini
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria; Private Bag X20; Hatfield; 0028; South Africa
| | - Johanita Kruger
- Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria; Private Bag X20; Hatfield; 0028; South Africa
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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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Lee CA, Vickers ZM. Astringency of Foods May Not be Directly Related to Salivary Lubricity. J Food Sci 2012; 77:S302-6. [DOI: 10.1111/j.1750-3841.2012.02860.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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