Grupo de Investigación en Polifenoles (GIP), Facultad de Farmacia, University of Salamanca, 37007 Salamanca, Spain.
Salivary Research Unit, King's College London Dental Institute, Guy's Hospital, London SE1 9RT, United Kingdom.
J Agric Food Chem. 2020 Mar 11;68(10):2948-2954. doi: 10.1021/acs.jafc.9b00527. Epub 2019 Mar 19.
One of the most accepted mechanisms of astringency consists of the interaction between polyphenols and some specific salivary proteins. This work aims to obtain further insights into the mechanisms leading to a modulation of astringency elicited by polyphenols. The effect of the presence of different chemical species (present in food and beverages as food additives) on the polyphenol-protein interaction has been evaluated by means of techniques such as sodium dodecyl sulfate polyacrylamide gel electrophoresis and cell cultures using a cell-based model of the oral epithelium. Results obtained showed that several chemicals, particularly sodium carbonate, seem to inhibit polyphenol binding to salivary proteins and to oral epithelium. These results point out that polyphenol-saliva protein interactions can be affected by some food additives, which can help to better understand changes in astringency perception.
涩感产生的最被广泛接受的机制之一是多酚与某些特定唾液蛋白之间的相互作用。本研究旨在进一步深入研究导致多酚引起涩感调节的机制。通过使用十二烷基硫酸钠聚丙烯酰胺凝胶电泳和细胞培养等技术，评估了不同化学物质（存在于食品和饮料中作为食品添加剂）存在时对多酚-蛋白相互作用的影响，该技术使用口腔上皮细胞的基于细胞的模型。结果表明，几种化学物质，特别是碳酸钠，似乎抑制多酚与唾液蛋白和口腔上皮的结合。这些结果表明，多酚-唾液蛋白相互作用可能会受到一些食品添加剂的影响，这有助于更好地理解涩感感知的变化。
