State Key Laboratory of Solid Lubrication, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, 730000, China.
University of the Chinese Academy of Sciences, Beijing, 100039, China.
Angew Chem Int Ed Engl. 2016 May 4;55(19):5793-7. doi: 10.1002/anie.201601667. Epub 2016 Apr 5.
Herein, we systematically investigate the origin of astringent mouthfeel when we eat unripe fruits, drink coffee or tea, from the perspective of lubrication by simulating the dynamic weak interaction on the tongue with model protein (mucoprotein, MP) and polyphenolic compounds (tannic acid, TA). Astringency was due to the protein-mediated lubrication failure when encountering polyphenolic molecules that normally exist, for example in unripe fruits, coffee, tea. The underlying molecular mechanism of oral tribology is widely present in nature and enables us to engineer a tongue-like polyacrylamide composite hydrogel that exhibits high TA sensitivity and to develop a scientific strategy for catching slippery fish using TA-containing gloves. These results provide novel and useful insights into the failure of biological boundary lubrication on soft tissue surface with the adsorbed proteins.
在此，我们从模拟模型蛋白（黏蛋白，MP）和多酚化合物（单宁酸，TA）在舌头上的动态弱相互作用的角度，系统地研究了我们在食用未成熟水果、喝咖啡或茶时口腔涩感的产生原因。涩味是由于遇到通常存在于未成熟水果、咖啡、茶中的多酚分子时，蛋白质介导的润滑失效所致。口腔摩擦学的潜在分子机制在自然界中广泛存在，使我们能够设计出具有高 TA 敏感性的类似舌头的聚丙烯酰胺复合水凝胶，并利用含 TA 的手套开发出捕捉滑溜鱼的科学策略。这些结果为生物边界润滑在吸附蛋白的软组织表面失效提供了新的、有用的见解。
