A predictive model for astringency based on in vitro interactions between salivary proteins and (−)-Epigallocatechin gallate

Ye, Qing-Qing; Chen, Gen-Sheng; Pan, Weichun; Cao, Qing-Qing; Zeng, Liang; Yin, Jun-Feng; Xu, Yong-Quan

doi:10.1016/j.foodchem.2020.127845

Cited by 23 publications

(18 citation statements)

References 24 publications

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“…The models including precipitation of gelatin (Llaudy et al., 2004), BSA (Boulet et al., 2016; Mercurio & Smith, 2008; Troszyńska, Amarowicz, Lamparski, Wołejszo, & Baryłko‐Pikielna, 2006), and ovalbumin (Llaudy et al., 2004) by phenolic compounds have been proved to be significantly correlated with the sensorial astringency. However, these alternative models also exhibited some shortcomings, such as the heterogeneous attributes of gelatin might lead to the variability and imprecision of the results (Llaudy et al., 2004); a hydrolysable oenological tannin was tasted astringent and could interact with gelatin, but failed to induce tannin–gelatin precipitation (Obreque‐Slier, López‐Solís, Peña‐Neira, & Zamora‐Marín, 2010); BSA would not be precipitated by EGCG when the concentration of EGCG was lower than 1.09 mM (Ye et al., 2021), which was actually higher than its astringency threshold (190 µM, Table 1). What is more, this astringency theory, which is based on precipitation or interaction of polyphenols and SPs, cannot cover all the mechanisms for the astringency perception triggered by polyphenols, because of the possible multimodal mechanisms presented in Figure 1.…”

Section: Astringency Perception Of Different Phenolic Compounds In Vamentioning

confidence: 99%

An overview of the perception and mitigation of astringency associated with phenolic compounds

Huang

2020

Comp Rev Food Sci Food Safe

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Astringency, as a kind of puckering, drying, or rough sensation, is widely perceived from natural foods, especially plants rich in phenolic compounds. Although the interaction and precipitation of salivary proteins by phenolic compounds was often believed as the major mechanism of astringency, a definitive theory about astringency is still lacking due to the complex oral sensations. The interaction with oral epithelial cells and the activation of trigeminal chemoreceptors and mechanoreceptors also shed light on some of the phenolic astringency mechanisms, which complement the insufficient mechanism of interaction with salivary proteins. Since phenolic compounds with different types and structures show different astringency thresholds in a certain regularity, there might be some relationships between the phenolic structures and perceived astringency. On the other hand, novel approaches to reducing the unfavorable perception of phenolic astringency have been increasingly emerging; however, the according summary is still sparse. Therefore, this review aims to: (a) illustrate the possible mechanisms of astringency elicited by phenolic compounds, (b) reveal the possible relationships between phenolic structures and perception of astringency, and (c) summarize the emerging mitigation approaches to astringency triggered by phenolic compounds. This comprehensive review would be of great value to both the understanding of phenolic astringency and the finding of appropriate mitigation approaches to phenolic astringency in future research.

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Section: Astringency Perception Of Different Phenolic Compounds In Vamentioning

confidence: 99%

An overview of the perception and mitigation of astringency associated with phenolic compounds

Huang

2020

Comp Rev Food Sci Food Safe

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“…Regarding the importance of beverage astringency in the sensation acceptance of consumers, it may be necessary for related industries to set up a platform of astringency evaluation [ 45 ]. Furthermore, the complicated configurations of different salivary peptides and proteins, such as mucin [ 46 ], should be further investigated, and the detailed interaction or surface configuration remains to be examined to gain a better understanding of tea astringency.…”

Section: Discussionmentioning

confidence: 99%

Exploring The Relative Astringency of Tea Catechins and Distinct Astringent Sensation of Catechins and Flavonol Glycosides via an In Vitro Assay Composed of Artificial Oil Bodies

Liu

Tzen

2022

Molecules

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Artificial oil bodies covered by a recombinant surface protein, caleosin fused with histatin 3 (a major human salivary peptide), were employed to explore the relative astringency of eight tea catechins. The results showed that gallate-type catechins were more astringent than non-gallate-type catechins, with an astringency order of epicatechin gallate > epigallocatechin gallate > gallocatechin gallate > catechin gallate > epigallocatechin > epicatechin > gallocatechin > catechin. As expected, the extension of brewing time led to an increase in catechin content in the tea infusion, thus elevating tea astringency. Detailed analysis showed that the enhanced proportion of gallate-type catechins was significantly higher than that of non-gallate-type catechins, indicating that tea astringency was elevated exponentially, rather than proportionally, when brewing time was extended. Rough surfaces were observed on artificial oil bodies when they were complexed with epigallocatechin gallate (a catechin), while a smooth surface was observed on those complexed with rutin (a flavonol glycoside) under an atomic force microscope and a scanning electron microscope. The results indicate that catechins and flavonol glycosides induce the sensation of rough (puckering) and smooth (velvety) astringency in tea, respectively.

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“…It has been demonstrated that the salivary proteins combined with catechins, afzelechins, and condensed and oxidized catechins form insoluble complexes that caused the sample turbidity to rise. 13 Therefore, the increasing turbidity with the reaction time in Figure 4 may be due to more PCs bound to the salivary proteins. 32 The bond became stronger with increasing reaction temperature, but too high reaction temperature also disrupted the bond between PCs and salivary proteins, 13 which explained the turbidity change of infusion saliva in Figure 4b.…”

Section: In Vivo Pc Detection In Different Oral Cavity Regions After ...mentioning

confidence: 99%

“…For turbidity detection, the tea infusion and the saliva were mixed (1:1, V/V) 13 and loaded into a turbidity bottle. The tea infusion-saliva mixture reacted for different times (30, 60, 90, 120,150, and 180 min) at 37 °C.…”

Section: Sensory Evaluationmentioning

confidence: 99%

In Situ Oral Metabolism Analysis of Astringent Compounds in Tea by Paper Spray Mass Spectrometry, Electrospray Mass Spectrometry, Turbidimetry, and Sensory Evaluation

Chen,

Guan,

Zhang

et al. 2024

J. Agric. Food Chem.

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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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A predictive model for astringency based on in vitro interactions between salivary proteins and (−)-Epigallocatechin gallate

Cited by 23 publications

References 24 publications

An overview of the perception and mitigation of astringency associated with phenolic compounds

An overview of the perception and mitigation of astringency associated with phenolic compounds

Exploring The Relative Astringency of Tea Catechins and Distinct Astringent Sensation of Catechins and Flavonol Glycosides via an In Vitro Assay Composed of Artificial Oil Bodies

In Situ Oral Metabolism Analysis of Astringent Compounds in Tea by Paper Spray Mass Spectrometry, Electrospray Mass Spectrometry, Turbidimetry, and Sensory Evaluation

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