REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, Porto 689, Portugal.
REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, Porto 689, Portugal.
Food Chem. 2022 May 1;375:131642. doi: 10.1016/j.foodchem.2021.131642. Epub 2021 Nov 19.
Astringency is a tactile sensation of puckering, tightening and dryness in the oral cavity, commonly induced by polyphenols. In this study, the interaction of two phenolic compound mixtures, one rich in gallotannins and the other in flavonols, with two oral models (tongue (HSC3) or buccal mucosa (TR146) was evaluated. Results provided evidence that gallotannins and flavonols seem to bind in a different way to the different oral constituents and models used. Gallotannins seems to bind more to the tongue than to the buccal mucosa cell line, but this difference is overcome by the presence of salivary proteins. Conversely, for the flavonol mixture, the presence of salivary proteins seems to restrain the interaction with oral cell lines. Structure-binding activity relationships were evidenced within each mixture: for gallotannins, interactions seem to increase along with the galloylation degree while for flavonol it was observed that increasing numbers of glucose residues decreased the binding activity.
涩味是口腔中发皱、紧绷和干燥的触觉感受，通常由多酚引起。在这项研究中，两种酚类化合物混合物（一种富含没食子单宁，另一种富含类黄酮）与两种口腔模型（舌（HSC3）或颊黏膜（TR146）的相互作用进行了评估。结果表明，没食子单宁和类黄酮似乎以不同的方式与不同的口腔成分和模型结合。没食子单宁似乎比颊黏膜细胞系更能与舌结合，但唾液蛋白的存在克服了这种差异。相反，对于类黄酮混合物，唾液蛋白的存在似乎限制了与口腔细胞系的相互作用。在每种混合物中都证明了结构-结合活性关系：对于没食子单宁，相互作用似乎随着酯化程度的增加而增加，而对于类黄酮，则观察到葡萄糖残基数目的增加降低了结合活性。
