Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, OH 43210, United States.
Chem Senses. 2024 Jan 1;49. doi: 10.1093/chemse/bjae031.
Astringency, commonly described as a drying, roughening, and/or puckering sensation associated with polyphenol-rich foods affects their palatability. While the compounds eliciting astringency are known, its mechanism of action is debated. This study investigated the role of transient receptor potential (TRP) channels A1 and V1 in astringency perception. If TRP A1 or V1 have a functional role in astringency perception, then desensitizing these receptors should decrease perceived astringency. Thirty-seven panelists underwent unilateral lingual desensitization of TRP A1 and V1 channels using mustard oil and capsaicin, respectively. Panelists then evaluated four astringent stimuli: epicatechin (EC), epigallocatechin gallate (EGCG), tannic acid (TA), and potassium alum (Alum), via 2-AFC and intensity ratings. When TRPA1 receptors were desensitized on one half of the tongue via mustard oil, no significant differences were observed between the treated and untreated sides for both 2-AFC and intensity ratings. Similarly, when TRPV1 receptors were desensitized on one half of the tongue via capsaicin, no significant differences were observed between the treated and untreated sides for both 2-AFC and intensity ratings. These findings challenge the notion that TRP channels play a pivotal role in astringency perception.
涩味，通常被描述为与富含多酚的食物相关的干燥、粗糙和/或起皱的感觉，会影响它们的口感。虽然引起涩味的化合物是已知的，但它的作用机制仍存在争议。本研究调查了瞬时受体电位 (TRP) 通道 A1 和 V1 在涩味感知中的作用。如果 TRP A1 或 V1 在涩味感知中具有功能作用，那么脱敏这些受体应该会降低感知到的涩味。37 名参与者使用芥子油和辣椒素分别对 TRP A1 和 V1 通道进行单侧舌脱敏。然后，参与者通过 2-AFC 和强度评分评估四种涩味刺激物：表儿茶素 (EC)、表没食子儿茶素没食子酸酯 (EGCG)、单宁酸 (TA) 和钾明矾 (Alum)。当 TRPA1 受体通过芥子油在舌的一半被脱敏时，无论是通过 2-AFC 还是强度评分，在处理侧和未处理侧之间都没有观察到显著差异。同样，当 TRPV1 受体通过辣椒素在舌的一半被脱敏时，无论是通过 2-AFC 还是强度评分，在处理侧和未处理侧之间都没有观察到显著差异。这些发现挑战了 TRP 通道在涩味感知中起关键作用的观点。
