Impact of oral astringent stimuli on surface charge and morphology of the protein-rich pellicle at the tooth–saliva interphase

Zimmermann, Ralf; Delius, Judith; Friedrichs, Jens; Stehl, Susanne; Hofmann, Thomas; Hannig, Christian; Rehage, Melanie; Werner, Carsten; Hannig, Matthias

doi:10.1016/j.colsurfb.2018.11.028

Cited by 26 publications

(25 citation statements)

References 50 publications

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“…Pellicle is the biofilm that covers the surface of tooth enamel and other exposed buccal surfaces; it is formed by an organic, proteinaceous material that protects teeth from abrasion and chemically induced erosion (Zimmermann et al, 2019). Pellicles are unique among other biological lubricants in being very resistant to wear and showing low friction coefficients (Boyd et al, 2020).…”

Section: Saliva In the Food Science Research Contextmentioning

confidence: 99%

“…Some cationic compounds, such as high isoelectric point proteins and multivalent metal salts, are also astringent. Zimmermann et al (2019) stated that past studies of the mechanism leading to an astringent oral sensation had focused on interactions between astringent agents and proteins present during the bulk saliva phase and had not established a clear correlation between protein precipitation and astringency perception. Instead, these authors suggested that perceived astringency is the effect of molecular interactions between food components at the pellicle level (loss of dental lubrication) which alter its thickness, roughness and charge; these changes would depend on the kind of astringent (polyphenols, or cationic substances) and would be governed by hydrogen bonding, hydrophobicity and entropic effects.…”

Section: Saliva In the Food Science Research Contextmentioning

confidence: 99%

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Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception

2021

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In recent years, the dynamic aspects of the oral perception of food have increasingly been taken into account in food texture characterization. At the same time, the experimental settings of instrumental measurements have also been emulating "oral contexts" more closely. The aspects related to in-mouth handling that have been incorporated into food studies include using saliva as a key material. Semisolid (or liquid) food does not usually need mastication but undergoes more subtle processes involving the tongue and palate, among other buccal structures, in which saliva is omnipresent. Creaminess, mouthfeel and astringency are central sensory sensations for which oral handling and consequently, saliva is pivotal. The present review examines the experimental considerations involved in using saliva in the rheology and tribology of liquid and semisolid foods. It also analyses some instrumental parameters that have been related to sensory attributes of liquid and semisolid foods.

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Section: Saliva In the Food Science Research Contextmentioning

confidence: 99%

Section: Saliva In the Food Science Research Contextmentioning

confidence: 99%

Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception

2021

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“…The films can be formed on several materials such as SiO 2 , hydroxyapatite, and Teflon (PTFE) modified quartz crystals. Those alterations of the salivary pellicle may be part of the complex sensations of oral astringency [ 122 ].…”

Section: Techniques To Quantify Astringencymentioning

confidence: 99%

Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods

Pires¹,

Pastrana²,

Fuciños³

et al. 2020

Foods

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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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“…The effect on bacterial adherence was researched recently, where a mouthwash containing tannic acid showed an anti-adherent effect even eight hours after an initial application, speaking for a long-lasting effect [ 24 ]. Tannins alter the ultrastructure of pellicles, resulting in thicker and electron-denser pellicles, as shown with transmission electron microscopy [ 25 , 26 ]. At high concentrations, tannins even interact with bacterial membranes and alter cell permeability [ 27 ].…”

Section: Introductionmentioning

confidence: 99%

“…An in-situ study showed that treatment of the acquired pellicle with chitosan results indeed in a reduced adherence of bacteria [ 33 ]. However, the acidic pH of chitosan solutions not only leads to erosion but, like chitosan, it also imparts a positive charge to the pellicle, which may limit further binding of chitosan [ 25 , 26 ]. Chitosan in general is considered nontoxic, is often used as wound dressing and was recently used to treat oral mucositis [ 34 , 35 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Experimental Agents Containing Tannic Acid or Chitosan on the Bacterial Biofilm Formation in Situ

Schestakow

Hannig

2020

Biomolecules

Self Cite

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Chitosan and tannic acid are known for their antibacterial properties. In the present in-situ study, their antibacterial and anti-adherent effects on biofilm formation on enamel were investigated. Six subjects carried upper jaw splints with bovine enamel specimens, allowing in-situ biofilm formation. During the two-day trial, subjects rinsed with experimental solutions that contained either chitosan, tannic acid (pH = 2.5), tannic acid (pH = 7) or hydrochloric acid. Water served as the negative and chlorhexidine as the positive control. Rinsing occurred four or five times following two different rinsing protocols to investigate both the immediate and long-lasting effects. After 48 h of intraoral exposure, the dental plaque was stained with LIVE/DEAD® BacLight, and fluorescence micrographs were evaluated by using the software ImageJ. The results were verified by scanning electron microscopy. Rinsing with chitosan resulted in little immediate antibacterial and anti-adherent effects but failed to show any long-lasting effect, while rinsing with tannic acid resulted in strong immediate and long-lasting effects. Except for a slightly lower antibacterial effect, the neutral solution of tannic acid was as good as the acidic solution. Hydrochloric acid showed neither an antibacterial nor an anti-adherent effect on dental biofilm formation. Experimental solutions containing tannic acid are promising anti-biofilm agents, irrespective of the pH values of the solutions. Chitosan, on the other hand, was not able to prevent biofilm formation.

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Impact of oral astringent stimuli on surface charge and morphology of the protein-rich pellicle at the tooth–saliva interphase

Cited by 26 publications

References 50 publications

Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception

Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception

Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods

Effects of Experimental Agents Containing Tannic Acid or Chitosan on the Bacterial Biofilm Formation in Situ

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