The interactions of epigallocatechin-3-gallate with human whole saliva and parotid saliva

Yao, Jiang-Wu; Lin, Changjian; Chen, Guoyang; Lin, Feng; Tao, Tao

doi:10.1016/j.archoralbio.2010.04.005

Cited by 18 publications

(12 citation statements)

References 21 publications

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“…Hydrophobic interactions are known to be favoured as the reaction temperature rises (13, 14) and such interactions between enzyme and substrate were verified by temperature‐dependent QCM‐D measurements. Papain displayed temperature‐ dependent hydrolytic characteristics: at higher reaction temperatures the rate of hydrolysis increased, as did enzymatic activity.…”

Section: Discussionmentioning

confidence: 92%

“…Enzymatic hydrolysis should control rather than completely eliminate the levels of the acquired pellicle, in order to retain beneficial species of the resident oral microflora. In this work, we built on our early efforts involving the use of the quartz crystal microbalance with dissipation (QCM-D) (13), to monitor, in situ and in real-time, the catalytic rates of papain on WS film that is chemically immobilized onto the sensor surfaces (14). Our aim was to validate the effects of papain hydrolysis at various pH values, ionic strengths, and temperatures, which were used to control the levels of acquired pellicle of WS films.…”

mentioning

confidence: 99%

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Effect of various pH values, ionic strength, and temperature on papain hydrolysis of salivary film

Yao

Xiao

Lin

2012

European J Oral Sciences

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Stimulated human whole saliva (WS) was used to study the dynamics of papain hydrolysis at defined pH, ionic strength, and temperature with the view of reducing an acquired pellicle. A quartz crystal microbalance with dissipation (QCM-D) was used to monitor the changes in frequency caused by enzyme hydrolysis of WS films, and the hydrolytic parameters were calculated using an empirical model. The morphological and conformational changes of the salivary films before and after enzymatic hydrolysis were characterized by atomic force microscopy (AFM) imaging and grazing-angle Fourier transform infrared (GA-FTIR ) spectra, respectively. The characteristics of papain hydrolysis of WS films were pH-, ionic strength-, and temperature-dependent. The WS films were partially removed by the action of papain, resulting in thinner and smoother surfaces. The infrared data suggested that hydrolysis-induced deformation did not occur on the remnants of salivary films. The processes of papain hydrolysis of WS films can be controlled by properly regulating pH, ionic strength, and temperature.

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Section: Discussionmentioning

confidence: 92%

mentioning

confidence: 99%

Effect of various pH values, ionic strength, and temperature on papain hydrolysis of salivary film

Yao

Xiao

Lin

2012

European J Oral Sciences

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“…These can be studied using different techniques including using a quartz crystal microbalance with dissipation (Yao et al . ), du Nouy ring rheometer (Rossetti et al . ), surface plasmon resonance (Macakova et al .…”

Section: Salivary Film and Pellicle Changes Because Of Polyphenolsmentioning

confidence: 99%

“…Saliva easily forms a film or pellicle on different surface types, which is a mechanism that can be used to aid the understanding of how astringent compounds interact with these films. These can be studied using different techniques including using a quartz crystal microbalance with dissipation (Yao et al 2010), du Nouy ring rheometer (Rossetti et al 2008), surface plasmon resonance (Macakova et al 2010), ellipsometry (Joiner et al 2004) and mini traction machine (Rossetti et al 2009).…”

Section: Salivary Film and Pellicle Changes Because Of Polyphenolsmentioning

confidence: 99%

Alternative Mechanisms of Astringency – What is the Role of Saliva?

Gibbins

Carpenter

2013

Journal of Texture Studies

125

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Astringency is described as a "dry puckering-like sensation" in the mouth following consumption of tannins including tea polyphenols. The current model describing astringency is based on precipitation of salivary proline-rich proteins by polyphenols and/or altered salivary lubrication. Because dryness from astringency is detected by oral tissues this suggests other interactions, possibly through direct alteration of the lubricating mucosal pellicle, which may also expose the oral mucosa below. A loss of mucosal lubrication is likely to be fundamental in astringency development and it seems likely that astringent stimuli alter the salivary bulk, saliva rheology and the saliva pellicle leading to an increase of friction in the oral cavity. PRACTICAL APPLICATIONSFor the consumer, high levels of astringency in foods may lead to them becoming unpalatable. However, as the health benefits of many plant-based astringent molecules, such as polyphenols, have become more apparent there is a desire to increase their levels in the diet. Currently, because of the complexity of astringency and the likelihood of multiple mechanisms occurring simultaneously, there is still a gap in knowledge regarding how these mechanisms affect each other and how these lead to altered mouthfeel after consumption of astringent stimuli. A good understanding of astringency development in the oral cavity may lead to an advancement of mechanisms that may prevent the astringency without reducing levels of the astringent molecules in food.

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“…The interaction of polyphenols with saliva in the oral cavity is thought to be dominated by prolinerich proteins (PRPs) [14][15][16][17][18][19], with salivary mucins most likely playing a secondary role [5,20,21]. A radically different picture of polyphenol behaviour emerges in the gastrointestinal tract, where mucins are the dominant component of mucus.…”

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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The interactions of epigallocatechin-3-gallate with human whole saliva and parotid saliva

Cited by 18 publications

References 21 publications

Effect of various pH values, ionic strength, and temperature on papain hydrolysis of salivary film

Effect of various pH values, ionic strength, and temperature on papain hydrolysis of salivary film

Alternative Mechanisms of Astringency – What is the Role of Saliva?

Surface rearrangement of adsorbed EGCG–mucin complexes on hydrophilic surfaces

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