Mechanisms of astringency: Structural alteration of the oral mucosal pellicle by dietary tannins and protective effect of bPRPs.

Autor: Ployon S; Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France., Morzel M; Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France. Electronic address: martine.morzel@inra.fr., Belloir C; Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France. Electronic address: christine.belloir@inra.fr., Bonnotte A; INRA, UMR1347 Agroécologie, ERL CNRS 6300, Plateforme DImaCell, Centre de Microscopie INRA/Université de Bourgogne, F-21000 Dijon, France. Electronic address: aline.bonnotte@u-bourgogne.fr., Bourillot E; ICB UMR CNRS 6303, Université de Bourgogne Franche-Comté, F-21000 Dijon, France. Electronic address: eric.bourillot@u-bourgogne.fr., Briand L; Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France. Electronic address: loic.briand@inra.fr., Lesniewska E; ICB UMR CNRS 6303, Université de Bourgogne Franche-Comté, F-21000 Dijon, France. Electronic address: lesniew@u-bourgogne.fr., Lherminier J; INRA, UMR1347 Agroécologie, ERL CNRS 6300, Plateforme DImaCell, Centre de Microscopie INRA/Université de Bourgogne, F-21000 Dijon, France. Electronic address: jeannine.lherminier@inra.fr., Aybeke E; Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France. Electronic address: ece.aybeke@inra.fr., Canon F; Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France. Electronic address: francis.canon@inra.fr.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2018 Jul 01; Vol. 253, pp. 79-87. Date of Electronic Publication: 2018 Feb 03.
DOI: 10.1016/j.foodchem.2018.01.141
Abstrakt: The interaction of tannins with salivary proteins is involved in astringency. This paper focussed on saliva lining oral mucosae, the mucosal pellicle. Using a cell-based model, the impact of two dietary tannins (EgC and EgCG) on the mucosal pellicle structure and properties was investigated by microscopic techniques. The role of basic Proline-Rich-Proteins (bPRPs) in protecting the mucosal pellicle was also evaluated. At low (0.05 mM) tannin concentration, below the sensory detection threshold, the distribution of salivary mucins MUC5B on cells remained unaffected. At 0.5 and 1 mM, MUC5B-tannin aggregates were observed and their size increased with tannin concentration and with galloylation. In addition, 3 mM EgCG resulted in higher friction forces measured by AFM. In presence of bPRPs, the size distribution of aggregates was greatly modified and tended to resemble that of the "no tannin" condition, highlighting that bPRPs have a protective effect against the structural alteration induced by dietary tannins.
(Copyright © 2018 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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