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Modulation of proline-rich protein biosynthesis in rat parotid glands by sorghums with high tannin levels.

作者信息

Mehansho H, Hagerman A, Clements S, Butler L, Rogler J, Carlson D M

出版信息

Proc Natl Acad Sci U S A. 1983 Jul;80(13):3948-52. doi: 10.1073/pnas.80.13.3948.

DOI:10.1073/pnas.80.13.3948
PMID:6575388
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC394176/
Abstract

Feeding of sorghum with a high level of tannin (high-tannin sorghum) to rats caused changes in gene expression in parotid glands similar to isoproterenol treatment. Within 3 days the parotid glands were enlarged about 3-fold and a series of proline-rich proteins were increased about 12-fold. Unlike isoproterenol treatment, no changes were observed in the submandibular glands, and a Mr 220,000 glycoprotein in parotid glands was not induced. Amino acid analyses, electrophoretic patterns, and cell-free translations of mRNAs all confirmed that the proline-rich proteins induced by feeding high-tannin sorghum were identical to those induced by isoproterenol treatment. Binding curves for proline-rich proteins to tannins showed affinities 10-fold greater than bovine serum albumin and tannins.

摘要
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f504/394176/e10e675a82df/pnas00639-0080-a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f504/394176/dc857858d1f3/pnas00639-0079-a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f504/394176/4f49c36b823a/pnas00639-0079-b.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f504/394176/e10e675a82df/pnas00639-0080-a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f504/394176/dc857858d1f3/pnas00639-0079-a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f504/394176/4f49c36b823a/pnas00639-0079-b.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f504/394176/e10e675a82df/pnas00639-0080-a.jpg

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本文引用的文献

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Science. 1982 Jul 9;217(4555):149-51. doi: 10.1126/science.217.4555.149.
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Condensed tannin purification and characterization of tannin-associated proteins.缩合单宁的纯化及单宁相关蛋白的表征
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3
The primary structure of a salivary calcium-binding proline-rich phosphoprotein (protein C), a possible precursor of a related salivary protein A.
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Ecol Evol. 2020 Aug 30;10(19):10426-10439. doi: 10.1002/ece3.6698. eCollection 2020 Oct.
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Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods.涩味的感官感知：口腔机制与当前分析方法
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Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste.食品中的单宁：对涩味和苦味分子感知的深入了解。
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Front Nutr. 2019 Sep 25;6:154. doi: 10.3389/fnut.2019.00154. eCollection 2019.
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