Astringency of Foods May Not be Directly Related to Salivary Lubricity

Lee, Catherine A.; Vickers, Zata

doi:10.1111/j.1750-3841.2012.02860.x

Cited by 21 publications

(12 citation statements)

References 25 publications

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“…Present results suggest individual differences in salivary protein levels may be relevant for beverage systems containing polyphenols, consistent with [18], but that these differences may be less relevant in solid foods, especially those that are high in fat, as fat presumably provides lubricity. Moreover, the perception of substantial amounts of astringency in tannin spiked chocolate compound despite the high amount of fat in the oral cavity is consistent with the emerging consensus that astringency is not merely a tactile sensation that arises solely from delubrication [8, 43, 44]. …”

Section: Discussionsupporting

confidence: 76%

“…Although the tactile nature of astringency is widely supported in the literature, to date, the mechanisms responsible for oral astringency have not been fully elucidated. Emerging evidence suggests astringency may arise via more than one mechanism [8, 43, 44]. Here, we confirm that SP D-value is significantly related to the perceived astringency and liking of astringents in solution, but even in these model systems, it only explains ~30% of the variance in perceived astringency, suggesting it does not capture the mechanistic basis of the percept in its entirety.…”

Section: Discussionsupporting

confidence: 48%

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Salivary protein levels as a predictor of perceived astringency in model systems and solid foods

Fleming

Ziegler

Hayes

2016

Physiology & Behavior

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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 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 (R2 = 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; R2=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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Section: Discussionsupporting

confidence: 76%

Section: Discussionsupporting

confidence: 48%

Salivary protein levels as a predictor of perceived astringency in model systems and solid foods

Fleming

Ziegler

Hayes

2016

Physiology & Behavior

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“…On the other hand, other authors [e.g. [36]], observed that these proteins are precipitated by alum and acid, but not by polyphenols, suggesting different involvement according to the type of astringent molecule.…”

Section: Mechanical Sensations (Astringency)mentioning

confidence: 78%

“…Astringency is described as "the complex of sensations due to shrinking, drawing or puckering of the epithelium as a result of exposure to substances such as alums or tannins" by the American Society for Testing of Materials [34]. Astringent molecules are mainly plant-based products, namely polyphenols, among which tannins [35], but also acids and metal alums [6] and other dehydrating agents such as alcohols [36], which can also create this subjective oral feeling.…”

Section: Mechanical Sensations (Astringency)mentioning

confidence: 99%

The Use of Electrophoresis for the Study of Saliva Involvement in Ingestive Behavior

Lamy¹,

Morzel²,

Rodrigues³

et al. 2015

Field Effect Electroosmosis - A Novel Phenomenon in Electrokinetics and Its Applications in Capillary Electrophoresis

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“…In addition, polyphenols are known to influence the physicochemical state of several common dietary components such as dairy proteins including caseins [3]. They are also implicated in the perception of astringency [4][5][6][7][8][9][10][11][12], a complex mouthfeel effect, which has marked effects on the perception of foods and beverages [13].…”

Section: Introductionmentioning

confidence: 99%

Surface rearrangement of adsorbed EGCG–mucin complexes on hydrophilic surfaces

Horváth

Yakubov

Ramsden

2017

International Journal of Biological Macromolecules

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The kinetic adsorption-desorption behaviour of porcine gastric mucin in the presence of physiologically relevant concentrations of the polyphenol epigallocatechin gallate (EGCG) was investigated using high-resolution kinetic optical waveguide lightmode spectroscopy (OWLS) and atomic force microscopy (AFM). Comparison with dynamic light scattering results from EGCGmucin mixtures indicates that discrete particles are formed whose size increases with increasing EGCG:mucin ratio. These particles are deduced to be the adsorbing entities, which fuse on the surface to form complex surface layers. At low molar EGCG:mucin ratios (< 1000), aggregates fuse on the surface to form a monolayer similar to one of pure mucin. With increasing EGCG concentration, the surface assembly of aggregates becomes consistent with their rearrangement and spreading in the shape of a spherical segment. At the highest molar ratios investigated (> 12 000) the particles begin to destabilize. The presence of EGCG leads to birefringence hysteresis during adsorption-desorption, indicating structural rearrangement, even at molar ratios 1000. The intensification of the phenomenon with increasing EGCG:mucin ratio mimics what was previously observed with the increase of mucin concentration in an EGCG-free system.

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Astringency of Foods May Not be Directly Related to Salivary Lubricity

Cited by 21 publications

References 25 publications

Salivary protein levels as a predictor of perceived astringency in model systems and solid foods

Salivary protein levels as a predictor of perceived astringency in model systems and solid foods

The Use of Electrophoresis for the Study of Saliva Involvement in Ingestive Behavior

Surface rearrangement of adsorbed EGCG–mucin complexes on hydrophilic surfaces

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