Mechanisms of astringency: Structural alteration of the oral mucosal pellicle by dietary tannins and protective effect of bPRPs

Ployon, Sarah; Morzel, Martine; Belloir, Christine; Bonnotte, Aline; Bourillot, Eric; Briand, Loı̈c; Lesniewska, Éric; Lherminier, Jeannine; Aybeke, Ece Neslihan; Canon, Francis

doi:10.1016/j.foodchem.2018.01.141

Cited by 91 publications

(114 citation statements)

References 39 publications

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“…On the latter, mucosal pellicles are considered to play a role in astringency perception: for example, it was reported that astringency of tea was perceived at higher intensity immediately after rinsing the mouth, which was interpreted as a direct interaction of tannins with proteins of the mucosal pellicle and the decrease of its lubrication properties (Nayak & Carpenter, ). Another in vitro study using a cell‐based model of oral epithelium surmounted by a salivary pellicle reported that interaction between the mucosal pellicle and the tannins EgC and EgCG could induce MUC5B aggregates, and resulted in increased friction force determined by Atomic Force Microscopy (Ployon et al, ). However, these findings are applicable to all mucosal surfaces and not specific to the films lining the tongue.…”

Section: Role Of the Biological Film Lining The Tongue On Taste Percementioning

confidence: 99%

“…Another in vitro study using a cell-based model of oral epithelium surmounted by a salivary pellicle reported that interaction between the mucosal pellicle and the tannins EgC and EgCG could induce MUC5B aggregates, and resulted in increased friction force determined by Atomic Force Microscopy (Ployon et al, 2018). However, these findings are applicable to all mucosal surfaces and not specific to the films lining the tongue.…”

Section: Role Of the Biological Film Lining The Tongue On Taste Permentioning

confidence: 99%

“…The structure of biological films lining the oral mucosae may be involved in the development of mouthfeel attributes, such as astringency (Ployon et al, ) or creaminess. Specifically for the lingual film, it may also have an impact on the perception of taste.…”

Section: Introductionmentioning

confidence: 99%

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Biological films adhering to the oral soft tissues: Structure, composition, and potential impact on taste perception

Neyraud

Morzel

2018

Journal of Texture Studies

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Section: Role Of the Biological Film Lining The Tongue On Taste Percementioning

confidence: 99%

Section: Role Of the Biological Film Lining The Tongue On Taste Permentioning

confidence: 99%

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Biological films adhering to the oral soft tissues: Structure, composition, and potential impact on taste perception

Neyraud

Morzel

2018

Journal of Texture Studies

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“…As shown in Figure 3 , Ployon and co-workers presented [ 59 ] AFM images and friction forces of the oral mucosa model’s surface in control condition (no tannin) and in the presence of a dietary tannin EgCG at 1 and 3 mM. The topography and friction images were collected in phosphate buffer saline (PBS) medium with V-shape silicon nitride cantilevers in contact mode with high resolute (512 × 512 pixel 2 ).…”

Section: Friction Measurement By Afmmentioning

confidence: 99%

Friction Determination by Atomic Force Microscopy in Field of Biochemical Science

Wang

2018

Micromachines

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Atomic force microscopy (AFM) is an analytical nanotechnology in friction determination between microscale and nanoscale surfaces. AFM has advantages in mechanical measurement, including high sensitivity, resolution, accuracy, and simplicity of operation. This paper will introduce the principles of mechanical measurement by using AFM and reviewing the progress of AFM methods in determining frictions in the field of biochemical science over the past decade. While three friction measurement assays—friction morphology, friction curve and friction process in experimental cases—are mainly introduced, important advances of technology, facilitating future development of AFM are also discussed. In addition to the principles and advances, the authors also give an overview of the shortcomings and restrictions of current AFM methods, and propose potential directions of AFM techniques by combining it with other well-established characterization techniques. AFM methods are expected to see an increase in development and attract wide attention in scientific research.

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“…Salivary proteins precipitate polyphenols preventing its negative physiological effects (Bennick, 2002). It has been found in humans and some mammals, increased levels of some salivary proteins (e.g., basic PRPs, cystatin, statherin, histatins (histidine-rich proteins), mucins, amylase, IgA, glycoprotein 1 and 2) in response to astringent compounds that collaborate with the acceptance of food to make it less aversive and more palatable (Canon & Neyaroud, 2016;Martin, Kay & Torregrosa, 2018;Nayak & Carpenter, 2008;Ployon et al, 2018;Torregrosa et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Peer Review #1 of "Salivary proteome of a Neotropical primate: potential roles in host defense and oral food perception (v0.1)"

2020

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Background. Saliva contains a very complex mixture of proteins for defense against microbiological pathogens and for oral food perception. Howler monkeys are Neotropical primates that can consume a mostly leaf diet, they are well known to thrive in highly disturbed habitats where may cope with a diversity of dietary challenges and infection risks. We aimed to describe the salivary proteome of howlers to contribute to better understanding of their physiology. Methods. We analyzed the salivary proteins of wild black howler monkeys (Alouatta pigra), by SDS-PAGE-1-D and Nano LC-MS/MS and categorized them by their function involved in host defense and oral food perception. Results. Our proteomic analysis identified 156 proteins in howler saliva including a number of host defense peptides that are the first line of defense in mammals, such as defensin, cathelicidin, dermcidin, and lactotransferrin, and proteins with anti-bacterial, anti-fungal, and anti-viral capacity, such as IgA, IgG, IgM, BPI, salivary heat shock 70 kDa protein, beta-2-microbulin, and protein S-100. We also identified key proteins necessary for taste perception, including salivary carbonic anhydrase VI, cystatin D, IgA, and fatty acid-binding protein. Proteins to detect astringent foods were identifying, including four members of cystatins (A, B, C and D), lactoperoxidase, and histidine-rich proteins. No chitinase and amylase were identified as would be expected because howlers do not eat insects and little starch. These findings provide basic information to future studies in oral biology, ingestive physiology, and physiological ecology of mammals and non-human primates.

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Mechanisms of astringency: Structural alteration of the oral mucosal pellicle by dietary tannins and protective effect of bPRPs

Cited by 91 publications

References 39 publications

Biological films adhering to the oral soft tissues: Structure, composition, and potential impact on taste perception

Biological films adhering to the oral soft tissues: Structure, composition, and potential impact on taste perception

Friction Determination by Atomic Force Microscopy in Field of Biochemical Science

Peer Review #1 of "Salivary proteome of a Neotropical primate: potential roles in host defense and oral food perception (v0.1)"

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