Evidence that salivary proteins are involved in astringency
Evidence that salivary proteins are involved in astringency
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DOI：
10.1111/j.1745-459x.1998.tb00073.x
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发表时间：
1998-04-01
影响因子：
2
通讯作者：
Clifford, MN
中科院分区：
文献类型：
--
作者：
Kallithraka, S;Bakker, J;Clifford, MN
通过高效液相色谱法分析了在品尝涩味溶液之前和之后立即采集的 12 名受试者唾液样本中的蛋白质。尽管在个体之间观察到定性和定量蛋白质模式存在相当大的差异，但大多数色谱图似乎共有三个峰。品尝涩味溶液会导致唾液样品的蛋白质谱发生可检测到的变化，在所有检查的色谱图中都观察到这种变化，这归因于唾液蛋白质与涩味酚类化合物的相互作用。在品尝大多数唾液色谱中常见的涩味化合物后 8 分钟出现主峰，这归因于可溶性蛋白质-酚复合物的形成。
Proteins in saliva samples taken from twelve subjects immediately before and immediately after tasting astringent solutions were analyzed by high performance liquid chromatography. Although considerable variation in both the qualitative and quantitative protein pattern was observed among individuals, three peaks appeared to be common to the majority of the chromatograms. The tasting of the astringent solutions resulted in detectable changes in the protein profile of the saliva samples, observed in all the chromatograms examined, and attributed to the interactions of the saliva proteins with the astringent phenolic compounds. The appearance of a major peak at 8 min after the tasting of the astringent compounds common to most of the saliva chromatograms was attributed to the formation of soluble protein-phenol complexes.