Oral retention of thermally denatured whey protein: In vivo measurement and structural observations by CD and NMR

Bull, Stephanie P.; Khutoryanskiy, Vitaliy V.; Parker, Jane K.; Faka, Marianthi; Methven, Lisa

doi:10.1016/j.foodchem.2021.131650

Cited by 7 publications

(2 citation statements)

References 50 publications

(64 reference statements)

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“…In the oral cavity, protein fortification may cause negative sensory attributes such as dry mouth and may be increased in elderly patients [17] . Due to increased free thiols and hydrophobic regions are two factors known to increase mucoadhesive strength and thus increase oral retention of whey protein [18] . This happens because as WP interact with salivary proteins, they remove the lubricating saliva layer from the mouth and can directly influence the epithelial tissue; particularly in acidic conditions, exhibiting astringency that is perceived as increased oral friction or roughness [19] .…”

Section: Systemic Involvementmentioning

confidence: 99%

Sports nutrition supplements: Current dental perspective

Alva¹,

Cepeda²,

Longoria³

et al. 2023

Int. J. Appl. Dent. Sci.

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Introduction: Despite their frequent consumption, studies on oral cavity effects of sports supplements that have shown a positive effect on health or performance are scarce. Methodology: Current literature review in the dental, medical and public health fields was carried out using the following databases: Pubmed, MedLine and Biblioteca UANL. Whey protein, creatine, magnesium and beta alanine were used from which those framed in the dates 2017-2022 were selected. Results: Whey protein: When interacting with salivary proteins, they remove the lubricating saliva layer of the mouth and can directly influence the epithelial tissue; in acidic conditions they exhibit astringency which is perceived as increased oral friction or roughness. Creatine: Exhibits non-energy related properties, contributing as a possible direct and indirect antioxidant and eliciting anti-inflammatory effects. Magnesium: In the oral cavity, low dietary intake of magnesium or deficiency is associated with the prevalence of periodontitis. Beta Alanine: The only reported side effect is paresthesia, this can be attenuated by using lower divided doses (1.6 g) or by using a sustained release formulation. Conclusion:It is important to investigate in the initial questioning of patients in the dental office about the possible use of sports nutrition supplements, since some of them could have repercussions on systemic and oral health. Its use should be taken hand in hand with a specialist since the recommended doses could vary depending on age, gender, requirement and general condition.

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Section: Systemic Involvementmentioning

confidence: 99%

Sports nutrition supplements: Current dental perspective

Alva¹,

Cepeda²,

Longoria³

et al. 2023

Int. J. Appl. Dent. Sci.

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“…Therefore, the changes of free amino and sulfhydryl groups in mucin are essentially contributed by the covalent binding between mucin and C3GQ (Feng et al, 2022). And the stronger covalent cross-linking between C3GQ and mucin may prolong its residence time in the oral cavity, contributing to the increased intensity and duration of astringent sensation (Bull et al, 2022).…”

Section: The Changes Of Free Amino and Sulfhydryl Groupsmentioning

confidence: 99%

Study on the Interactions Between oral Mucin and Cyanidin 3-O-glucoside: The Effect of Oxidized Quinone

Mao,

Li,

Liao

et al. 2023

Food Bioprocess Technol

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Cyanidin 3-O-glucoside (C3G) is believed to combine with oral mucin, thus impairing oral lubrication and leading to the development of oral astringency. When C3G is oxidized into cyanidin 3-O-glucoside quinone (C3GQ), it might covalently interact with cysteine of mucin to enhance astringency. Herein, their detailed interactions at the molecule level were characterized through spectroscopy, isothermal titration calorimetry and determination of free amino and sulfhydryl groups.The results showed that hydrogen bond and van der Waals force were the predominant non-covalent interactions. Furthermore, C3GQ could additionally bind to mucin by forming C-N and C-S bonds since the amino and sulfhydryl groups of mucin decreased by 0.48 mmol/g and 4.14 μmol/g after reacting with C3GQ. Besides, C3GQ had stronger interaction with mucin as the exothermic value of Muc-C3GQ (2513 KJ/mol) was larger than Muc-C3G (60.4 KJ/mol). These findings may explain the phenomenon of increased astringency of anthocyanins after being oxidized into quinones.

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