Melis Melania, Yousaf Neeta Y, Mattes Mitchell Z, Cabras Tiziana, Messana Irene, Crnjar Roberto, Tomassini Barbarossa Iole, Tepper Beverly J
Department of Food Science and Center for Sensory Sciences & Innovation, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, NJ 08901-8520, USA; Department of Biomedical Sciences, University of Cagliari, Monserrato, CA I 09042, Italy.
Department of Food Science and Center for Sensory Sciences & Innovation, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, NJ 08901-8520, USA.
Physiol Behav. 2017 May 1;173:163-173. doi: 10.1016/j.physbeh.2017.01.031. Epub 2017 Jan 24.
Individual differences in astringency perception are poorly understood. Astringency from tannins stimulates the release of specific classes of salivary proteins. These proteins form complexes with tannins, altering their perceived astringency and reducing their bioavailability. We studied the bitter compound, 6-n-propylthioural (PROP), as a phenotypic marker for variation in astringency perception and salivary protein responses. Seventy-nine subjects classified by PROP taster status rated cranberry juice cocktail (CJC; with added sugar) supplemented with 0, 1.5 or 2.0g/L tannic acid (TA). Saliva for protein analyses was collected at rest, or after stimulation with TA or cranberry juice (CJ; without added sugar). CJC with 1.5g/L tannic acid was found to be less astringent, and was liked more by PROP non-taster males than PROP taster males, consistent with the expectation that non-tasters are less sensitive to astringency. Levels of acidic Proline Rich Proteins (aPRPs) and basic Proline Rich Proteins (bPRPs) decreased after TA, while levels of aPRPs, bPRPs and Cystatins unexpectedly rose after CJ. Increases in bPRPs and Cystatins were only observed in PROP tasters. The PROP phenotype plays a gender-specific, but somewhat limited role in the perceived astringency of tannic-acid supplemented, cranberry juice cocktail. The PROP phenotype (regardless of gender) may also be involved in the release of salivary proteins previously implicated in oral health.
人们对涩味感知的个体差异了解甚少。单宁产生的涩味会刺激特定种类唾液蛋白的释放。这些蛋白质与单宁形成复合物，改变其感知到的涩味并降低其生物利用度。我们研究了苦味化合物6 - 正丙基硫氧嘧啶（PROP），将其作为涩味感知和唾液蛋白反应变化的表型标记。79名根据PROP味觉状态分类的受试者对添加了0、1.5或2.0g/L单宁酸（TA）的蔓越莓汁鸡尾酒（CJC；添加了糖）进行评分。在静息状态下，或在用TA或蔓越莓汁（CJ；未添加糖）刺激后，收集用于蛋白质分析的唾液。发现添加1.5g/L单宁酸的CJC涩味较轻，PROP非尝味者男性比PROP尝味者男性更喜欢它，这与非尝味者对涩味不太敏感的预期一致。TA刺激后酸性富含脯氨酸蛋白（aPRPs）和碱性富含脯氨酸蛋白（bPRPs）水平下降，而CJ刺激后aPRPs、bPRPs和胱抑素水平意外升高。bPRPs和胱抑素的增加仅在PROP尝味者中观察到。PROP表型在添加单宁酸的蔓越莓汁鸡尾酒的涩味感知中起性别特异性但作用有限的作用。PROP表型（无论性别）也可能参与了先前与口腔健康有关的唾液蛋白的释放。
