College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, China.
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, China.
Food Chem. 2024 Dec 1;460(Pt 3):140753. doi: 10.1016/j.foodchem.2024.140753. Epub 2024 Aug 3.
The astringency of green tea is an integrated result of the synergic and antagonistic effects of individual tea components, whose mechanism is highly complex and not completely understood. Herein, we used an epigallocatechin gallate (EGCG)/caffeine (CAF)/saliva model to simulate the oral conditions during tea drinking. The effect of CAF on the interaction between EGCG and salivary proteins was first investigated using molecular docking and isothermal titration calorimetry (ITC). Then, the rheological properties and the micro-network structure of saliva were studied to relate the molecular interactions and perceived astringency. The results revealed that CAF partially occupied the binding sites of EGCG to salivary proteins, inhibiting their interaction and causing changes in the elastic network structure of the salivary film, thereby reducing astringency.
绿茶的涩味是各成分协同和拮抗作用的综合结果，其机制非常复杂，尚未完全阐明。在此，我们使用表没食子儿茶素没食子酸酯（EGCG）/咖啡因（CAF）/唾液模型模拟饮茶过程中的口腔条件。首先采用分子对接和等温滴定量热法（ITC）研究 CAF 对 EGCG 与唾液蛋白相互作用的影响。然后，研究了流变特性和唾液的微网络结构，将分子相互作用与感知涩味联系起来。结果表明，CAF 部分占据了 EGCG 与唾液蛋白的结合位，抑制了它们的相互作用，导致唾液膜弹性网络结构发生变化，从而降低涩味。
