Exploring The Relative Astringency of Tea Catechins and Distinct Astringent Sensation of Catechins and Flavonol Glycosides via an In Vitro Assay Composed of Artificial Oil Bodies
Artificial oil bodies covered by a recombinant surface protein, caleosin fused with histatin 3 (a major human salivary peptide), were employed to explore the relative astringency of eight tea catechins. The results showed that gallate-type catechins were more astringent than non-gallate-type catechi...
Saved in:
| Published in | Molecules (Basel, Switzerland) Vol. 27; no. 17; p. 5679 |
|---|---|
| Main Authors | , |
| Format | Journal Article |
| Language | English |
| Published |
Switzerland
MDPI AG
02.09.2022
MDPI |
| Subjects | |
| Online Access | Get full text |
Cover
Loading…
| Abstract | Artificial oil bodies covered by a recombinant surface protein, caleosin fused with histatin 3 (a major human salivary peptide), were employed to explore the relative astringency of eight tea catechins. The results showed that gallate-type catechins were more astringent than non-gallate-type catechins, with an astringency order of epicatechin gallate > epigallocatechin gallate > gallocatechin gallate > catechin gallate > epigallocatechin > epicatechin > gallocatechin > catechin. As expected, the extension of brewing time led to an increase in catechin content in the tea infusion, thus elevating tea astringency. Detailed analysis showed that the enhanced proportion of gallate-type catechins was significantly higher than that of non-gallate-type catechins, indicating that tea astringency was elevated exponentially, rather than proportionally, when brewing time was extended. Rough surfaces were observed on artificial oil bodies when they were complexed with epigallocatechin gallate (a catechin), while a smooth surface was observed on those complexed with rutin (a flavonol glycoside) under an atomic force microscope and a scanning electron microscope. The results indicate that catechins and flavonol glycosides induce the sensation of rough (puckering) and smooth (velvety) astringency in tea, respectively. |
|---|---|
| AbstractList | Artificial oil bodies covered by a recombinant surface protein, caleosin fused with histatin 3 (a major human salivary peptide), were employed to explore the relative astringency of eight tea catechins. The results showed that gallate-type catechins were more astringent than non-gallate-type catechins, with an astringency order of epicatechin gallate > epigallocatechin gallate > gallocatechin gallate > catechin gallate > epigallocatechin > epicatechin > gallocatechin > catechin. As expected, the extension of brewing time led to an increase in catechin content in the tea infusion, thus elevating tea astringency. Detailed analysis showed that the enhanced proportion of gallate-type catechins was significantly higher than that of non-gallate-type catechins, indicating that tea astringency was elevated exponentially, rather than proportionally, when brewing time was extended. Rough surfaces were observed on artificial oil bodies when they were complexed with epigallocatechin gallate (a catechin), while a smooth surface was observed on those complexed with rutin (a flavonol glycoside) under an atomic force microscope and a scanning electron microscope. The results indicate that catechins and flavonol glycosides induce the sensation of rough (puckering) and smooth (velvety) astringency in tea, respectively. Artificial oil bodies covered by a recombinant surface protein, caleosin fused with histatin 3 (a major human salivary peptide), were employed to explore the relative astringency of eight tea catechins. The results showed that gallate-type catechins were more astringent than non-gallate-type catechins, with an astringency order of epicatechin gallate > epigallocatechin gallate > gallocatechin gallate > catechin gallate > epigallocatechin > epicatechin > gallocatechin > catechin. As expected, the extension of brewing time led to an increase in catechin content in the tea infusion, thus elevating tea astringency. Detailed analysis showed that the enhanced proportion of gallate-type catechins was significantly higher than that of non-gallate-type catechins, indicating that tea astringency was elevated exponentially, rather than proportionally, when brewing time was extended. Rough surfaces were observed on artificial oil bodies when they were complexed with epigallocatechin gallate (a catechin), while a smooth surface was observed on those complexed with rutin (a flavonol glycoside) under an atomic force microscope and a scanning electron microscope. The results indicate that catechins and flavonol glycosides induce the sensation of rough (puckering) and smooth (velvety) astringency in tea, respectively.Artificial oil bodies covered by a recombinant surface protein, caleosin fused with histatin 3 (a major human salivary peptide), were employed to explore the relative astringency of eight tea catechins. The results showed that gallate-type catechins were more astringent than non-gallate-type catechins, with an astringency order of epicatechin gallate > epigallocatechin gallate > gallocatechin gallate > catechin gallate > epigallocatechin > epicatechin > gallocatechin > catechin. As expected, the extension of brewing time led to an increase in catechin content in the tea infusion, thus elevating tea astringency. Detailed analysis showed that the enhanced proportion of gallate-type catechins was significantly higher than that of non-gallate-type catechins, indicating that tea astringency was elevated exponentially, rather than proportionally, when brewing time was extended. Rough surfaces were observed on artificial oil bodies when they were complexed with epigallocatechin gallate (a catechin), while a smooth surface was observed on those complexed with rutin (a flavonol glycoside) under an atomic force microscope and a scanning electron microscope. The results indicate that catechins and flavonol glycosides induce the sensation of rough (puckering) and smooth (velvety) astringency in tea, respectively. |
| Audience | Academic |
| Author | Tzen, Jason T.C. Liu, Chao-Tzu |
| AuthorAffiliation | Graduate Institute of Biotechnology, National Chung-Hsing University, Taichung 402, Taiwan |
| AuthorAffiliation_xml | – name: Graduate Institute of Biotechnology, National Chung-Hsing University, Taichung 402, Taiwan |
| Author_xml | – sequence: 1 givenname: Chao-Tzu surname: Liu fullname: Liu, Chao-Tzu – sequence: 2 givenname: Jason T.C. orcidid: 0000-0002-4218-6363 surname: Tzen fullname: Tzen, Jason T.C. |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/36080445$$D View this record in MEDLINE/PubMed |
| BookMark | eNp9kl1v0zAUhiM0xD7gB3CDLHHDTYc_Eie5QerKNipNmgQVt9GJfdy6cu0SpxX9W_xCnHVs60AoF4mOn_eJbb2n2ZEPHrPsLaPnQtT04yo4VBuHkZesLGRZv8hOWM7pSNC8PnryfZydxriklLOcFa-yYyFpRfO8OMl-Xf5cu9BZPyezBZKv6KC3WyTj2A9D9GpHgiEzBDKBHtXC-kjAa_LZxt561T-SPfmGPqZ48EPkEL9ysA0-OHLtdipEqzGSrYW0RqaefLd9F5Ipwo5MwmodIurBMe56a6yy4MitdeQiaIvxdfbSgIv45v59ls2uLmeTL6Ob2-vpZHwzUpLLfmSkobUC4FqUQjBRSl0KrLBiplRFIYQELQRvhQGmKg0akWqOLa2AG1OIs2y61-oAy2bd2RV0uyaAbe4GoZs3kLanHDZS5HXRcmEY5LkA2dKC5orrvIK25RqT69Petd60K9QqXVYH7kB6uOLtopmHbVPnRSmLOgk-3Au68GODsW9WNip0DjyGTWxSAXhV5FTyhL5_hi7DpvPppgaKiSSs5SM1h3QA601I_1WDtBmXvGC0lnxwnf-DSo_GlVWpjMam-UHg3dODPpzwT-ESwPaA6kKMHZoHhNFmKHXzV6lTpnyWUba_61najXX_Sf4GHtEAxg |
| CitedBy_id | crossref_primary_10_1016_j_compbiomed_2024_109375 crossref_primary_10_1080_10408398_2024_2331566 crossref_primary_10_1016_j_fochx_2024_101446 crossref_primary_10_3136_fstr_FSTR_D_23_00189 crossref_primary_10_1016_j_foodres_2024_115394 crossref_primary_10_1016_j_scienta_2025_114049 crossref_primary_10_3390_separations11060171 crossref_primary_10_1016_j_foodres_2023_113461 |
| Cites_doi | 10.1016/j.tifs.2020.05.015 10.1016/j.tifs.2022.02.031 10.1016/j.fbp.2016.12.004 10.1021/jf049802u 10.1016/j.bcp.2015.08.092 10.1088/0022-3727/49/10/104003 10.1016/j.jds.2021.05.011 10.1016/j.foodchem.2018.01.141 10.1002/btpr.684 10.1016/j.gene.2011.12.029 10.1021/jf501425m 10.1016/j.foodchem.2018.03.042 10.1080/10408390701724223 10.1016/j.foodchem.2010.03.105 10.1021/acs.jafc.0c07474 10.1016/j.cofs.2019.05.007 10.1016/j.cocis.2013.04.010 10.1016/j.archoralbio.2015.11.002 10.1074/jbc.M112.403071 10.1016/j.foodchem.2020.127845 10.1371/journal.pone.0206517 10.1038/s41538-022-00124-8 10.17221/6607-CJFS 10.1016/j.fshw.2021.12.009 10.1039/C7FO02030A 10.1211/0022357022971 10.3390/su12156131 10.1080/10408398.2017.1347556 10.1016/j.jff.2011.02.007 10.1096/fj.10-158741 10.1016/j.jep.2020.113190 10.1093/chemse/bju014 10.4103/pm.pm_455_16 10.1021/jf903659t 10.1080/17515831.2017.1347736 10.1016/j.aca.2003.10.017 10.1016/j.foodchem.2016.04.091 10.1016/j.foodres.2022.111262 10.1093/chemse/bjx029 10.1016/j.foodres.2011.03.004 10.1016/j.cofs.2016.04.008 10.3390/molecules26247455 |
| ContentType | Journal Article |
| Copyright | COPYRIGHT 2022 MDPI AG 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. 2022 by the authors. 2022 |
| Copyright_xml | – notice: COPYRIGHT 2022 MDPI AG – notice: 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. – notice: 2022 by the authors. 2022 |
| DBID | AAYXX CITATION CGR CUY CVF ECM EIF NPM 3V. 7X7 7XB 88E 8FI 8FJ 8FK ABUWG AFKRA AZQEC BENPR CCPQU DWQXO FYUFA GHDGH K9. M0S M1P PHGZM PHGZT PIMPY PJZUB PKEHL PPXIY PQEST PQQKQ PQUKI 7X8 5PM DOA |
| DOI | 10.3390/molecules27175679 |
| DatabaseName | CrossRef Medline MEDLINE MEDLINE (Ovid) MEDLINE MEDLINE PubMed ProQuest Central (Corporate) Health & Medical Collection ProQuest Central (purchase pre-March 2016) Medical Database (Alumni Edition) Hospital Premium Collection Hospital Premium Collection (Alumni Edition) ProQuest Central (Alumni) (purchase pre-March 2016) ProQuest Central (Alumni) ProQuest Central UK/Ireland ProQuest Central Essentials ProQuest Central ProQuest One ProQuest Central Korea Health Research Premium Collection Health Research Premium Collection (Alumni) ProQuest Health & Medical Complete (Alumni) ProQuest Health & Medical Collection Proquest Medical Database ProQuest Central Premium ProQuest One Academic Publicly Available Content Database ProQuest Health & Medical Research Collection ProQuest One Academic Middle East (New) ProQuest One Health & Nursing ProQuest One Academic Eastern Edition (DO NOT USE) ProQuest One Academic ProQuest One Academic UKI Edition MEDLINE - Academic PubMed Central (Full Participant titles) DOAJ Directory of Open Access Journals |
| DatabaseTitle | CrossRef MEDLINE Medline Complete MEDLINE with Full Text PubMed MEDLINE (Ovid) Publicly Available Content Database ProQuest One Academic Middle East (New) ProQuest Central Essentials ProQuest Health & Medical Complete (Alumni) ProQuest Central (Alumni Edition) ProQuest One Community College ProQuest One Health & Nursing ProQuest Central ProQuest Health & Medical Research Collection Health Research Premium Collection Health and Medicine Complete (Alumni Edition) ProQuest Central Korea Health & Medical Research Collection ProQuest Central (New) ProQuest Medical Library (Alumni) ProQuest One Academic Eastern Edition ProQuest Hospital Collection Health Research Premium Collection (Alumni) ProQuest Hospital Collection (Alumni) ProQuest Health & Medical Complete ProQuest Medical Library ProQuest One Academic UKI Edition ProQuest One Academic ProQuest One Academic (New) ProQuest Central (Alumni) MEDLINE - Academic |
| DatabaseTitleList | CrossRef MEDLINE - Academic Publicly Available Content Database MEDLINE |
| Database_xml | – sequence: 1 dbid: DOA name: DOAJ Directory of Open Access Journals url: https://www.doaj.org/ sourceTypes: Open Website – sequence: 2 dbid: NPM name: PubMed url: https://proxy.k.utb.cz/login?url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed sourceTypes: Index Database – sequence: 3 dbid: EIF name: MEDLINE url: https://proxy.k.utb.cz/login?url=https://www.webofscience.com/wos/medline/basic-search sourceTypes: Index Database – sequence: 4 dbid: BENPR name: ProQuest Central url: https://www.proquest.com/central sourceTypes: Aggregation Database |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Chemistry |
| EISSN | 1420-3049 |
| ExternalDocumentID | oai_doaj_org_article_63495b23f1a443a6b0504c2d48abb2de PMC9457659 A725109622 36080445 10_3390_molecules27175679 |
| Genre | Journal Article |
| GeographicLocations | Taiwan |
| GeographicLocations_xml | – name: Taiwan |
| GrantInformation_xml | – fundername: the Ministry of Science and Technology, Taiwan, ROC grantid: MOST 111-2321-B-005-006 – fundername: Ministry of Science and Technology, Taiwan, ROC grantid: MOST 111-2321-B-005-006 |
| GroupedDBID | --- 0R~ 123 2WC 53G 5VS 7X7 88E 8FE 8FG 8FH 8FI 8FJ A8Z AADQD AAFWJ AAHBH AAYXX ABDBF ABUWG ACGFO ACIWK ACPRK ACUHS AEGXH AENEX AFKRA AFPKN AFRAH AFZYC AIAGR ALIPV ALMA_UNASSIGNED_HOLDINGS BENPR BPHCQ BVXVI CCPQU CITATION CS3 D1I DIK DU5 E3Z EBD EMOBN ESX FYUFA GROUPED_DOAJ GX1 HH5 HMCUK HYE HZ~ I09 IAO IHR ITC KQ8 LK8 M1P MODMG O-U O9- OK1 P2P PHGZM PHGZT PIMPY PQQKQ PROAC PSQYO RPM SV3 TR2 TUS UKHRP ~8M 3V. ABJCF BBNVY BHPHI CGR CUY CVF ECM EIF HCIFZ KB. M7P M~E NPM PDBOC PMFND 7XB 8FK AZQEC DWQXO K9. PJZUB PKEHL PPXIY PQEST PQUKI 7X8 5PM PUEGO |
| ID | FETCH-LOGICAL-c626t-f6f09caa2d37331376d73e8e81f7c55336ad332b3fa1c8dadee0d2eb08a2ff53 |
| IEDL.DBID | DOA |
| ISSN | 1420-3049 |
| IngestDate | Wed Aug 27 01:23:40 EDT 2025 Thu Aug 21 17:52:03 EDT 2025 Fri Jul 11 16:04:04 EDT 2025 Fri Jul 25 19:58:19 EDT 2025 Fri May 23 01:40:46 EDT 2025 Tue Jun 10 21:24:50 EDT 2025 Wed Feb 19 02:25:10 EST 2025 Thu Apr 24 23:02:57 EDT 2025 Tue Jul 01 01:21:23 EDT 2025 |
| IsDoiOpenAccess | true |
| IsOpenAccess | true |
| IsPeerReviewed | true |
| IsScholarly | true |
| Issue | 17 |
| Keywords | catechins artificial oil bodies astringency histatin 3 caleosin |
| Language | English |
| License | https://creativecommons.org/licenses/by/4.0 Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
| LinkModel | DirectLink |
| MergedId | FETCHMERGED-LOGICAL-c626t-f6f09caa2d37331376d73e8e81f7c55336ad332b3fa1c8dadee0d2eb08a2ff53 |
| Notes | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 14 content type line 23 |
| ORCID | 0000-0002-4218-6363 |
| OpenAccessLink | https://doaj.org/article/63495b23f1a443a6b0504c2d48abb2de |
| PMID | 36080445 |
| PQID | 2711357696 |
| PQPubID | 2032355 |
| ParticipantIDs | doaj_primary_oai_doaj_org_article_63495b23f1a443a6b0504c2d48abb2de pubmedcentral_primary_oai_pubmedcentral_nih_gov_9457659 proquest_miscellaneous_2712854062 proquest_journals_2711357696 gale_infotracmisc_A725109622 gale_infotracacademiconefile_A725109622 pubmed_primary_36080445 crossref_primary_10_3390_molecules27175679 crossref_citationtrail_10_3390_molecules27175679 |
| ProviderPackageCode | CITATION AAYXX |
| PublicationCentury | 2000 |
| PublicationDate | 20220902 |
| PublicationDateYYYYMMDD | 2022-09-02 |
| PublicationDate_xml | – month: 9 year: 2022 text: 20220902 day: 2 |
| PublicationDecade | 2020 |
| PublicationPlace | Switzerland |
| PublicationPlace_xml | – name: Switzerland – name: Basel |
| PublicationTitle | Molecules (Basel, Switzerland) |
| PublicationTitleAlternate | Molecules |
| PublicationYear | 2022 |
| Publisher | MDPI AG MDPI |
| Publisher_xml | – name: MDPI AG – name: MDPI |
| References | Nikniaz (ref_40) 2016; 6 Ng (ref_2) 2018; 58 Ployon (ref_42) 2018; 253 Valentova (ref_29) 2001; 19 Mateus (ref_27) 2016; 209 Chen (ref_44) 2022; 6 Eini (ref_5) 2015; 98 Varga (ref_31) 2012; 30 ref_36 Xu (ref_14) 2018; 258 Lo (ref_9) 2014; 62 Zhu (ref_37) 2017; 102 Upadhyay (ref_17) 2016; 49 Vidal (ref_25) 2004; 513 Wang (ref_4) 2022; 11 Radtke (ref_23) 2014; 39 Pradal (ref_15) 2016; 9 Liu (ref_47) 2011; 27 Shi (ref_1) 2021; 13 Laguna (ref_22) 2017; 11 Liao (ref_7) 2021; 16 Medina (ref_28) 2011; 3 Scharbert (ref_24) 2004; 52 Hara (ref_3) 2012; 20 Deng (ref_41) 2022; 157 Sarkar (ref_16) 2019; 27 Liu (ref_13) 2012; 287 Canon (ref_45) 2021; 69 Zhang (ref_10) 2020; 101 Ananingsih (ref_11) 2013; 50 Rinaldi (ref_26) 2010; 122 Stokes (ref_19) 2013; 18 Zou (ref_38) 2018; 13 ref_48 Shih (ref_35) 2017; 25 Lin (ref_8) 2020; 262 Cala (ref_18) 2010; 24 Bajec (ref_21) 2008; 48 Ployon (ref_43) 2016; 61 Han (ref_30) 2017; 13 Rani (ref_12) 2012; 495 Linne (ref_20) 2017; 42 Kavanagh (ref_34) 2004; 56 Ye (ref_46) 2021; 340 Ye (ref_39) 2022; 123 (ref_32) 2010; 58 ref_6 (ref_33) 2018; 9 |
| References_xml | – volume: 101 start-page: 139 year: 2020 ident: ref_10 article-title: Association between chemistry and taste of tea: A review publication-title: Trends Food Sci. Technol. doi: 10.1016/j.tifs.2020.05.015 – volume: 123 start-page: 130 year: 2022 ident: ref_39 article-title: Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies publication-title: Trends Food Sci. Technol. doi: 10.1016/j.tifs.2022.02.031 – volume: 102 start-page: 116 year: 2017 ident: ref_37 article-title: Evaluation of green tea sensory quality via process characteristics and image information publication-title: Food Bioprod. Process. doi: 10.1016/j.fbp.2016.12.004 – volume: 52 start-page: 3498 year: 2004 ident: ref_24 article-title: Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse publication-title: J. Agric. Food Chem. doi: 10.1021/jf049802u – volume: 6 start-page: 313 year: 2016 ident: ref_40 article-title: Effect of different brewing times on antioxidant activity and polyphenol content of loosely packed and bagged black teas (Camellia sinensis L.) publication-title: Avicenna J. Phytomed. – volume: 98 start-page: 110 year: 2015 ident: ref_5 article-title: Caffeine promotes anti-tumor immune response during tumor initiation: Involvement of the adenosine A2A receptor publication-title: Biochem. Pharmacol. doi: 10.1016/j.bcp.2015.08.092 – volume: 49 start-page: 104003 year: 2016 ident: ref_17 article-title: Mechanisms underlying astringency: Introduction to an oral tribology approach publication-title: J. Phys. D Appl. Phys. doi: 10.1088/0022-3727/49/10/104003 – volume: 13 start-page: 1 year: 2021 ident: ref_1 article-title: Updates on the chemistry, processing characteristics, and utilization of tea flavonoids in last two decades (2001–2021) publication-title: Crit. Rev. Food Sci. Nutr. – volume: 16 start-page: 1331 year: 2021 ident: ref_7 article-title: Pu’er tea rich in strictinin and catechins prevents biofilm formation of two cariogenic bacteria, Streptococcus mutans and Streptococcus sobrinus publication-title: J. Dent. Sci. doi: 10.1016/j.jds.2021.05.011 – volume: 253 start-page: 79 year: 2018 ident: ref_42 article-title: Mechanisms of astringency: Structural alteration of the oral mucosal pellicle by dietary tannins and protective effect of bPRPs publication-title: Food Chem. doi: 10.1016/j.foodchem.2018.01.141 – volume: 27 start-page: 1760 year: 2011 ident: ref_47 article-title: Engineering lysine-rich caleosins as carrier proteins to render biotin as a hapten on artificial oil bodies for antibody production publication-title: Biotechnol. Prog. doi: 10.1002/btpr.684 – volume: 495 start-page: 205 year: 2012 ident: ref_12 article-title: Molecular regulation of catechins biosynthesis in tea [Camellia sinensis (L.) O. Kuntze] publication-title: Gene doi: 10.1016/j.gene.2011.12.029 – volume: 62 start-page: 5085 year: 2014 ident: ref_9 article-title: Teaghrelins, unique acylated flavonoid tetraglycosides in Chin-shin oolong tea, are putative oral agonists of the ghrelin receptor publication-title: J. Agric. Food Chem. doi: 10.1021/jf501425m – volume: 258 start-page: 16 year: 2018 ident: ref_14 article-title: Quantitative analyses of the bitterness and astringency of catechins from green tea publication-title: Food Chem. doi: 10.1016/j.foodchem.2018.03.042 – volume: 48 start-page: 858 year: 2008 ident: ref_21 article-title: Astringency: Mechanisms and perception publication-title: Crit. Rev. Food Sci. Nutr. doi: 10.1080/10408390701724223 – volume: 122 start-page: 951 year: 2010 ident: ref_26 article-title: Evaluation of the astringency of commercial tannins by means of the SDS–PAGE-based method publication-title: Food Chem. doi: 10.1016/j.foodchem.2010.03.105 – volume: 69 start-page: 3822 year: 2021 ident: ref_45 article-title: Perspectives on astringency sensation: An alternative hypothesis on the molecular origin of astringency publication-title: J. Agric. Food Chem. doi: 10.1021/acs.jafc.0c07474 – volume: 27 start-page: 64 year: 2019 ident: ref_16 article-title: Marrying oral tribology to sensory perception: A systematic review publication-title: Curr. Opin. Food Sci. doi: 10.1016/j.cofs.2019.05.007 – volume: 18 start-page: 349 year: 2013 ident: ref_19 article-title: Oral processing, texture and mouthfeel: From rheology to tribology and beyond publication-title: Curr. Opin. Colloid Interface Sci. doi: 10.1016/j.cocis.2013.04.010 – volume: 61 start-page: 149 year: 2016 ident: ref_43 article-title: The membrane-associated MUC1 improves adhesion of salivary MUC5B on buccal cells. Application to development of an in vitro cellular model of oral epithelium publication-title: Arch. Oral. Biol. doi: 10.1016/j.archoralbio.2015.11.002 – volume: 287 start-page: 44406 year: 2012 ident: ref_13 article-title: Purification and characterization of a novel galloyltransferase involved in catechin galloylation in the tea plant (Camellia sinensis) publication-title: J. Biol. Chem. doi: 10.1074/jbc.M112.403071 – volume: 340 start-page: 127845 year: 2021 ident: ref_46 article-title: A predictive model for astringency based on in vitro inter-actions between salivary proteins and (−)-Epigallocatechin gallate publication-title: Food Chem. doi: 10.1016/j.foodchem.2020.127845 – volume: 20 start-page: 296 year: 2012 ident: ref_3 article-title: Elucidation of physiological functions of tea catechins and their practical applications publication-title: J. Drug Food Anal. – volume: 13 start-page: e0206517 year: 2018 ident: ref_38 article-title: Detection of bitterness and astringency of green tea with different taste by electronic nose and tongue publication-title: PLoS ONE doi: 10.1371/journal.pone.0206517 – volume: 25 start-page: 828 year: 2017 ident: ref_35 article-title: In vitro assay to estimate tea astringency via observing flotation of artificial oil bodies sheltered by caleosin fused with histatin 3 publication-title: J. Agric. Food Chem. – volume: 6 start-page: 8 year: 2022 ident: ref_44 article-title: Effects of phenolic acids and querce-tin-3-O-rutinoside on the bitterness and astringency of green tea infusion publication-title: NPJ Sci. Food doi: 10.1038/s41538-022-00124-8 – volume: 19 start-page: 196 year: 2001 ident: ref_29 article-title: Determination of astringent taste in model solutions and in beverages publication-title: Czech J. Food Sci. doi: 10.17221/6607-CJFS – volume: 11 start-page: 512 year: 2022 ident: ref_4 article-title: Multifunctional health-promoting effects of oolong tea and its products publication-title: Food Sci. Hum. Well. doi: 10.1016/j.fshw.2021.12.009 – volume: 9 start-page: 1294 year: 2018 ident: ref_33 article-title: Interactions between wine phenolic compounds and human saliva in astringency perception publication-title: Food Funct. doi: 10.1039/C7FO02030A – volume: 56 start-page: 285 year: 2004 ident: ref_34 article-title: Histatins: Antimicrobial peptides with therapeutic potential publication-title: J. Pharm. Pharmacol. doi: 10.1211/0022357022971 – ident: ref_36 doi: 10.3390/su12156131 – volume: 30 start-page: 578 year: 2012 ident: ref_31 article-title: Physiology of the salivary glands publication-title: Surgery – volume: 58 start-page: 2957 year: 2018 ident: ref_2 article-title: Oolong tea: A critical review of processing methods, chemical composition, health effects, and risk publication-title: Crit. Rev. Food Sci. Nutr. doi: 10.1080/10408398.2017.1347556 – ident: ref_48 – volume: 3 start-page: 79 year: 2011 ident: ref_28 article-title: Determination of the total phenolics in juices and superfruits by a novel chemical method publication-title: J. Funct. Foods doi: 10.1016/j.jff.2011.02.007 – volume: 24 start-page: 4281 year: 2010 ident: ref_18 article-title: NMR and molecular modeling of wine tannins binding to saliva proteins: Revisiting astringency from molecular and colloidal prospects publication-title: FASEB J. doi: 10.1096/fj.10-158741 – volume: 262 start-page: 113190 year: 2020 ident: ref_8 article-title: Theacrine and strictinin, two major ingredients for the anti-influenza activity of Yunnan Kucha tea publication-title: J. Ethnopharmacol. doi: 10.1016/j.jep.2020.113190 – volume: 39 start-page: 471 year: 2014 ident: ref_23 article-title: Astringency is a trigeminal sensation that involves the activation of G protein–coupled signaling by phenolic compounds publication-title: Chem. Senses doi: 10.1093/chemse/bju014 – volume: 13 start-page: 492 year: 2017 ident: ref_30 article-title: A novel quantitative prediction approach for astringency level of herbs based on an electronic tongue publication-title: Pharmacogn. Mag. doi: 10.4103/pm.pm_455_16 – volume: 58 start-page: 3729 year: 2010 ident: ref_32 article-title: Enhancement of both salivary protein−enological tannin interactions and astringency perception by ethanol publication-title: J. Agric. Food Chem. doi: 10.1021/jf903659t – volume: 11 start-page: 116 year: 2017 ident: ref_22 article-title: Oral tribology: Update on the relevance to study astringency in wines publication-title: Tribol.-Mater. Surf. Interfaces doi: 10.1080/17515831.2017.1347736 – volume: 513 start-page: 57 year: 2004 ident: ref_25 article-title: Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine publication-title: Anal. Chim. Acta doi: 10.1016/j.aca.2003.10.017 – volume: 209 start-page: 358 year: 2016 ident: ref_27 article-title: Effect of flavonols on wine astringency and their interaction with human saliva publication-title: Food Chem. doi: 10.1016/j.foodchem.2016.04.091 – volume: 157 start-page: 111262 year: 2022 ident: ref_41 article-title: Bitter and astringent substances in green tea: Composition, human perception mechanisms, evaluation methods and factors influencing their formation publication-title: Food Res. Int. doi: 10.1016/j.foodres.2022.111262 – volume: 42 start-page: 525 year: 2017 ident: ref_20 article-title: Quantification of oral roughness perception and comparison with mechanism of astringency perception publication-title: Chem. Senses doi: 10.1093/chemse/bjx029 – volume: 50 start-page: 469 year: 2013 ident: ref_11 article-title: Green tea catechins during food processing and storage: A review on stability and detection publication-title: Food Res. Int. doi: 10.1016/j.foodres.2011.03.004 – volume: 9 start-page: 34 year: 2016 ident: ref_15 article-title: Oral tribology: Bridging the gap between physical measurements and sensory experience publication-title: Curr. Opin. Food Sci. doi: 10.1016/j.cofs.2016.04.008 – ident: ref_6 doi: 10.3390/molecules26247455 |
| SSID | ssj0021415 |
| Score | 2.442843 |
| Snippet | Artificial oil bodies covered by a recombinant surface protein, caleosin fused with histatin 3 (a major human salivary peptide), were employed to explore the... |
| SourceID | doaj pubmedcentral proquest gale pubmed crossref |
| SourceType | Open Website Open Access Repository Aggregation Database Index Database Enrichment Source |
| StartPage | 5679 |
| SubjectTerms | artificial oil bodies astringency Astringents - analysis caleosin Catechin Catechin - analogs & derivatives Catechin - chemistry catechins Chemical properties Flavonols - analysis Glycosides Glycosides - analysis histatin 3 Humans Lipid Droplets - chemistry Peptides Polyphenols Proteins Sensation Tea Tea - chemistry |
| SummonAdditionalLinks | – databaseName: Health & Medical Collection dbid: 7X7 link: http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwfV1Lj9QwDI5gOcAF8aawoCAhISFV2-bZOaHZgWHhAAcGNLcqTdKl0pAu0-5I-7f4hdht51GttNfaSZPacezG-UzIWysK5WXmYu2cioVMXJylPomNMUJrU-BRF2ZbfFNnP8XXpVwOP9yaIa1yaxM7Q-1qi__IT5hOUw7O8UR9uPgbY9UoPF0dSmjcJncQugxTuvRyH3ClsDv1J5kcQvuTP33BWd9AX1oqzN462Is6yP7rhvlgZxpnTR5sQ_MH5P7gP9JpL_CH5JYPj8jd2bZs22Pyb5dVR0EFaJ_stvF0igU6QnfTktYlXXhDZwYRXKvQUBMc_YirPdh2z9nSHxDkdqLDJmP2-cps6lCv6OfVla2x6GdDN5UBGv0S6K-qXdfQU2OuKJqcuvEO-8Bx95gV9Hu1oqc1JjE-IYv5p8XsLB4KM8QW4p82LlWZTKwxzHEs-Qg2ymnuM5-lpbYSHEhlHOes4KVJbeaM8z5xzBdJZlhZSv6UHIU6-OeEgjnhQkuL6LgCoekTI1zWISaWRhRpRJKthHI7gJZj7YxVDsELCjW_JtSIvN81uegRO25iPkWx7xgRbLt7UK_P82Ht5grGIwvGy9QIwY0qEpkIy5zITFEw5yPyDpUmR5MAg7NmuNkAU0RwrXyqwYmEUJGxiByPOEE17Ji8Vbt8MCVNvlf8iLzZkbElpscFX192PHgTNlHQxbNeS3dT4gq-qhAyInqkv6M5jymh-t0BjU8EvFdOXtw8rJfkHsM7IXjKxo7JUbu-9K_AU2uL191y_A_ghkJv priority: 102 providerName: ProQuest |
| Title | Exploring The Relative Astringency of Tea Catechins and Distinct Astringent Sensation of Catechins and Flavonol Glycosides via an In Vitro Assay Composed of Artificial Oil Bodies |
| URI | https://www.ncbi.nlm.nih.gov/pubmed/36080445 https://www.proquest.com/docview/2711357696 https://www.proquest.com/docview/2712854062 https://pubmed.ncbi.nlm.nih.gov/PMC9457659 https://doaj.org/article/63495b23f1a443a6b0504c2d48abb2de |
| Volume | 27 |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwrV3db9MwELdgPMAL4puMURkJCQkpWmI7TvrYlnWDh4GgoL5FF9vRKhUHLVml_Vv7C7lL0tJoErzwkof47Ni-y33I598x9taoQrsks2FqrQ5VEtkwi10UAoBKUyjoqIuyLc712Xf1aZks90p9UU5YBw_cbdyxlujCF0KWMSglQRdREikjrMqgKIR1pH3R5m2DqT7UitEudWeYEoP6459dqVlXC4xeEk15W3tWqAXrv62S92zSMF9yzwDNH7GHvefIJ92MH7M7zj9h92fbgm1P2c0un44j83mX5rZxfEKlOXx7x5JXJV844DMg7NaVrzl4yz_Qf-5N84ey4d8wvG2ZRl2G5PM1bCpfrfnp-tpUVO6z5psVYBv_6PmPVXNZ4Ug1XHNSNlXtLI1B8-7QKvjn1ZpPK0pffMYW85PF7CzsSzKEBiOfJix1GY0NgLCSij2idrKpdJnL4jI1CbqOGqyUopAlxCazYJ2LrHBFlIEoy0Q-Zwe-8u4l46hIpEoTQ7i4ikDpI1A2a7ESS1BFHLBoy6Hc9HDlVDVjnWPYQkzNbzE1YO93XX51WB1_I54S23eEBLPdvkDhy3vhy_8lfAF7R0KTkzLAyRno7zTgEglWK5-k6D5ikChEwI4GlCgaZti8Fbu8VyJ1jlONJcaDYx2wN7tm6kmJcd5VVy0N3YGNNA7xopPS3ZKkxl1VKglYOpDfwZqHLX510UKMjxV-Nxkf_o9NesUeCLozQqdw4ogdNJdX7jV6ck0xYnfTZYrPbH46YvemJ-dfvo7aH_k3IwZONQ |
| linkProvider | Directory of Open Access Journals |
| linkToHtml | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwtV1LbxMxELaqcigXRHkuFDASCAlp1V3b-8gBoTQlTWgpBwLqbeW1vRApeNvsNig_igu_kJl9NatKvfUaj51xZjyPeDwfIW-USEMTxNqNtA5dEXjajX3juVJKEUUyxasurLY4DSffxeez4GyL_G3fwmBZZWsTK0Otc4X_ke-zyPc5BMeD8OP5hYuoUXi72kJo1GpxbNZ_IGUrPkwPQb5vGRt_mo0mboMq4CoI3ks3CzNvoKRkmiNeIRwwHXETm9jPIhVA9BNKzTlLeSZ9FWupjfE0M6kXS5ZlCBIBFv-O4HyAByoeH3X5nQ_OsL44hUFv_3eNb2sKYD0KQiwW23B9FULAdT-w4Qj7RZobXm98n9xrwlU6rPVrl2wZ-4DsjFqUuIfkX1fER0HjaF1btzJ0iHggtnrYSfOMzoykI4kNY-e2oNJqeojGxaryirKk3yCnrjQFp_TJxwu5ym2-oEeLtcoRY7Sgq7mEMTq19Me8XOawUiHXFC1cXhiNayDfdYsM-nW-oAc51kw-IrPbkNhjsm1za54SCtaLiyhQ2IxXYCd8TwodVw0aMylS3yFeK6FENT3SEapjkUCuhEJNrgnVIe-7Ked1g5CbiA9Q7B0h9vauPsiXP5PGVCQh8BOkjGe-FILLMPUCTyimRSzTlGnjkHeoNAlaIGBOyeYhBWwRe3klwwhiVshMGXPIXo8SVEP1h1u1SxrLVSRX58whr7thnInVeNbklxUNPrz1QljiSa2l3ZZ4CL-qEIFDop7-9vbcH7HzX1Vf84GA7w0Gz25m6xXZmcy-nCQn09Pj5-Quw-coeMHH9sh2ubw0LyBILNOX1dGkJLllU_AfitqAHQ |
| linkToPdf | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwtV3db9MwELemIQEviG8yBhgJhIQUNbGdOH1AqGspK0MDiYL6Fjm2A5W6ZDRZUf8t3vjvuMtH22jS3vZan127d_75rj7fj5BXWiShDSLjSmNCVwSecSPfeq5SSkipErzqwmyL0_D4u_g0C2Z75F_7FgbTKltMrIDa5Br_I-8x6fscnON-2EubtIivo_H7898uMkjhTWtLp1GbyIld_4HwrXg3GYGuXzM2_jAdHrsNw4CrwZEv3TRMvb5WihmO3IWw2YzkNrKRn0odgCcUKsM5S3iqfB0ZZaz1DLOJFymWpkgYAeh_Q_LAxy0mZ9tYz4eDsb5E5bzv9c5qrltbwDJkEGLi2M4xWLEFXD4Tdg7FbsLmzgk4vkvuNK4rHdS2do_s2ew-uTVsGeMekL-bhD4K1kfrPLuVpQPkBsmqR540T-nUKjpUWDx2nhVUZYaOEGgyXW4lS_oN4uvKarBLV3y8UKs8yxf042Ktc-QbLehqrqCNTjL6Y14ucxipUGuKaJcX1uAYOO-6XAb9Ml_QoxzzJx-S6XVo7BHZz_LMPiEUkIwLGWgszCuwKr6nhImqYo2pEonvEK_VUKybeulI27GIIW5CpcaXlOqQt5su53WxkKuEj1DtG0Gs8119kC9_xg1sxCHMJ0gYT30lBFdh4gWe0MyISCUJM9Yhb9BoYkQjmJxWzaMKWCLW9YoHEvxXiFIZc8hhRxJMQ3ebW7OLGxQr4u2ec8jLTTP2xMy8zOYXlQw-wvVCGOJxbaWbJfEQflUhAofIjv121txtyea_qhrnfQHfG_QPrp7WC3ITQCD-PDk9eUpuM3yZgnd97JDsl8sL-wz8xTJ5Xu1MSuJrRoL_C5KESg |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Exploring+The+Relative+Astringency+of+Tea+Catechins+and+Distinct+Astringent+Sensation+of+Catechins+and+Flavonol+Glycosides+via+an+In+Vitro+Assay+Composed+of+Artificial+Oil+Bodies&rft.jtitle=Molecules+%28Basel%2C+Switzerland%29&rft.au=Liu%2C+Chao-Tzu&rft.au=Tzen%2C+Jason+T+C&rft.date=2022-09-02&rft.eissn=1420-3049&rft.volume=27&rft.issue=17&rft_id=info:doi/10.3390%2Fmolecules27175679&rft_id=info%3Apmid%2F36080445&rft.externalDocID=36080445 |
| thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=1420-3049&client=summon |
| thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=1420-3049&client=summon |
| thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=1420-3049&client=summon |