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

• Published in: Molecules (Basel, Switzerland) Vol. 27; no. 17; p. 5679
• Main Authors: Liu, Chao-Tzu, Tzen, Jason T.C.
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 02.09.2022; MDPI
• Subjects: 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; Taiwan; catechins; artificial oil bodies; astringency; histatin 3; caleosin

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...