Development of a New Cell-Based Oral Model To Study the Interaction of Oral Constituents with Food Polyphenols

Soares, Sónia; Brandão, Elisete; Guerreiro, Carlos; Mateus, Nuno; Freitas, Víctor de; Soares, Susana

doi:10.1021/acs.jafc.9b05575

Cited by 20 publications

(22 citation statements)

References 52 publications

(104 reference statements)

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“…Bate-Smith [9] first speculated that astringent sensations were caused by the increase in friction between the mucosal surfaces, which resulted from a reduction in lubrication in the oral cavity as astringent compounds bound salivary proteins. The binding between polyphenols/salivary proteins forms soluble complexes and/or precipitates that can cause the rupture of the salivary pellicle [10], interact with oral cells [11], and stimulate and activate mechanoreceptors (MRs) hold in the mouth [12]. MRs are nerve endings that function like those of the skin, except that they have smaller receptive fields and lower activation thresholds [13].…”

Section: Perception Of Astringencymentioning

confidence: 99%

Salivary Protein-Tannin Interaction: The Binding behind Astringency

Rinaldi¹,

Moio²

2021

Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

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Interactions between salivary proteins and tannins are at the basis of one of the main mechanisms involved in the perception of astringency. Astringency is a tactile sensation evoked in the mouth by plant polyphenol-derived products, such as red wine. It is generally recognised that tannins can provoke negative sensations such as shrinking, drawing, or puckering of the epithelium. On the other hand, the astringency of some red wines can be felt as pleasant mouth feelings of richness, fullness, mouth-coating, and velvet in the mouth. In this chapter, an overview of the research concerned with molecular and sensory mechanisms of astringency was updated. Because of many variables influence the perception of astringency, several methods have been developed to measure the intensity of the sensation. In this context, different indirect assessments were critically evaluated considering the pros and contras and correlated with sensory analysis. We focused the attention on the saliva precipitation index (SPI), based on the binding and precipitation of human saliva with grape and wine tannins, because it has been widely used for many applications in winemaking. A current great challenge is to have an in vitro measurement of astringency able to provide information on the fate of wine, from grape to bottle.

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Section: Perception Of Astringencymentioning

confidence: 99%

Salivary Protein-Tannin Interaction: The Binding behind Astringency

Rinaldi¹,

Moio²

2021

Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

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“…The formation of the mucosal pellicle was achieved by a pre-incubation of the HSC-3 or TRA146 cell line monolayers with mucin 1.0 mg.mL -1 , followed by an incubation with a pool of human saliva. This methodology has been previously used with success to the formation of the mucosal pellicle with the HSC-3 cell line 12 . So, here it was applied also to the TR146 cell line and only these results will be further discussed in detail 28,29 .…”

Section: Mucosal Pellicle Formation Using Two Different Cell Lines (Tmentioning

confidence: 99%

“…Oral model development: mucin adhesion and salivary proteins binding. The development of the oral model has been previously reported for the HSC-3 cells 12 . In this study a similar approach was used to development a similar model with TR146 cells.…”

Section: Green Tea Extract (Gte) Rich In Flavanolsmentioning

confidence: 99%

“…The plate was gently shake and the absorbance was measured at 550 nm in a plate reader (BioTek Instruments, Winooski, VT, USA) in order to confirm the adhesion of mucin to the TR146 cell monolayer. The mucosal pellicle formation on the TR146 cells was done in a similar way as described previously for HSC-3 cells 12 . Mucin adhesion to a TR146 cell monolayer was made as described above to 48 of the 96 wells.…”

Section: Scientific Reports |mentioning

confidence: 99%

“…Also, an additional reported point is that astringency can be perceived in different oral tissues, both in non-gustatory (lips) as well as in gustatory (tongue) oral epithelia. In fact, other hypothesis have been raised, such as the activation of mechanoreceptors, the involvement of oral cells 11,12 and/or the involvement of the mucosal pellicle 13 . Although no solid evidence has been proved regarding the activation of mechanoreceptors, it has been already shown that astringency is in fact perceived by activation of the trigeminal ganglion nerve 14 .…”

mentioning

confidence: 99%

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Oral interactions between a green tea flavanol extract and red wine anthocyanin extract using a new cell-based model: insights on the effect of different oral epithelia

Soares

Brandão

et al. 2020

Sci Rep

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Victor de freitas Phenolic compounds (PC) are linked to astringency sensation. Astringency studies typically use simple models, with pure PC and/or proteins, far from what is likely to occur in the oral cavity. Different oral models have been developed here, comprising different oral epithelia (buccal mucosa (TR146) and tongue (HSC-3)) and other main oral constituents (human saliva and mucosal pellicle). These models, were used to study the interaction with two PC extracts, one rich in flavanols (a green tea extract) and one rich in anthocyanins (a red wine extract). It was observed that within a family of PC, the PC seem to have a similar binding to both TR146 and HSC-3 cell lines. When the oral constituents occur altogether, flavanols showed a higher interaction, driven by the salivary proteins. Conversely, anthocyanins showed a lower interaction when the oral constituents occur altogether, having a higher interaction only with oral cells. Epigallocatechin gallate, epicatechin gallate, epigallocatechin-3-O(3-O-methyl) gallate were the flavanols with the highest interaction. For the studied anthocyanins (delphinidin-3-glucoside, peonidin-3-glucoside, petunidin-3-glucoside and malvidin-3-glucoside), there was not a marked difference on their interaction ability. Overall, the results support that the different oral constituents can have a different function at different phases of food (PC) intake. These differences can be related to the perception of different astringency sub-qualities.

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Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking

Zhai

et al. 2023

Food Frontiers

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Mannoproteins (MPs) originate from yeast cells and can play important roles in maintaining wine stability and modulating wine organoleptic properties. Due to their natural presence in wines, MP products are allowed to be used as enological additives in wine industry. To guarantee an appropriate application of these products during winemaking, it is necessary for both researchers and winemakers to understand the mechanisms of MPs as multifunctional organoleptic modulators. This review has introduced the current state of knowledge of the researches focus on the application of different MP products in red wines and also the interactions between MPs and wine sensory active components (polyphenols, aroma compounds) in model wine solutions. We have summarized the possible mechanisms of MPs that affect the color, astringency, and aroma of red wines and the relationship between the physicochemical characteristics and functionalities of MPs. Besides, development trends of MP products are also discussed. It seems that yeast biomass, especially those from non‐Saccharomyces yeasts show good potential in producing large quantities of MPs, an appropriate combination of yeast cultivation and preservation methods with extraction and purification techniques may obtain MPs of ideal production, purity, and functionality in an industrial scale, which should be put more efforts by both scientists and manufacturers in the future.

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Development of a New Cell-Based Oral Model To Study the Interaction of Oral Constituents with Food Polyphenols

Cited by 20 publications

References 52 publications

Salivary Protein-Tannin Interaction: The Binding behind Astringency

Salivary Protein-Tannin Interaction: The Binding behind Astringency

Oral interactions between a green tea flavanol extract and red wine anthocyanin extract using a new cell-based model: insights on the effect of different oral epithelia

Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking

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