Is there a direct relationship between oral astringency and human salivary protein binding? |
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Authors: | Bernd Schwarz Thomas Hofmann |
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Affiliation: | 1.Institut für Lebensmittelchemie,Universit?t Münster,Münster,Germany;2.Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik,Technische Universit?t München,Freising-Weihenstephan,Germany |
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Abstract: | For decades, it is believed that astringency is due to the polyphenol-induced complexation of proline-rich salivary proteins
in the oral cavity. In order to compare for the first time the human sensory threshold concentrations and the salivary protein
binding activity of a series of astringent stimuli, human saliva protein was incubated for 5 min at 37 °C in the presence
of astringent food-derived compounds and, after micro-centrifugation, the amount of the target molecules in the supernatant
was quantitatively determined by HPLC-UV/Vis. Significant protein binding was observed for (−)-epigallocatechin-3-gallate,
(−)-gallocatechin-3-gallate, (+)-gallocatechin, and (−)-catechin-3-gallate, all of which containing at least one galloyl moiety
in the molecule and exhibiting rather high sensory thresholds of more than 200 μmol/L. In comparison, (+)-catechin and procyanidin
B2, both lacking in any galloyl function, showed only comparatively low binding activity and, most interestingly, quercetin-3-O-α-l-rhamnopyranosyl-(1 → 6)-β-d-glucopyranoside and 3-carboxymethyl-indole-1-N-β-d-glucopyranoside did not show any protein binding at all, although the later N- and O-glycosides exhibited extraordinarily low sensory threshold concentrations of less than 0.001 and 0.0003 μmol/L, respectively.
The data give some first evidence that the quantity of the non-bound, “free” astringent stimulus in the saliva liquid might
be more closely related to the sensory perception of astringency than the amount complexed or precipitated by proteins. It
is therefore questionable as to whether oral perception of astringency is related to the complexation and/or precipitation
of salivary proteins. |
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Keywords: | Saliva Proline-rich proteins Astringency Taste Polyphenols |
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