Repeated exposure to epigallocatechin gallate solution or water alters bitterness intensity and salivary protein profile.
Repeated exposure to epigallocatechin gallate solution or water alters bitterness intensity and salivary protein profile.
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DOI：
10.1016/j.physbeh.2021.113624
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发表时间：
2021-12-01
影响因子：
2.9
通讯作者：
Running CA
中科院分区：
文献类型：
--
作者：
Davis LA;Running CA
多酚是存在于许多健康食品中的苦涩化合物，在不同的个体中会引起不同的感官反应。这些喜好和味道强度的差异可能部分归因于唾液的差异。在目前的研究中，我们测试了反复饮用苦味多酚(表没食子儿茶素没食子酸酯，EGCG)溶液对苦味强度和唾液蛋白质成分的影响。我们假设接触EGCG会导致唾液蛋白质浓度增加，这种蛋白质抑制多酚的苦味。我们还假设，习惯性多酚摄入量较高的参与者，特别是黄烷醇摄入量较高的参与者，与习惯性摄入量较低的参与者相比，从EGCG溶液中感受到的苦味较少，而且高黄烷醇消费者对唾液变化的抵抗力更强。我们还测试了牛乳酪蛋白，一种类似唾液蛋白质的食物，可能会抑制苦味，是否会降低EGCG溶液的苦味强度，减轻干预的效果。在我们的交叉干预中，参与者(N=37)坚持每天饮用苦味(EGCG)或对照(水)溶液，为期两周。在基线和每次接触后收集苦味强度等级和柠檬酸刺激的唾液。结果表明，与对照组(水)相比，多酚(苦EGCG)暴露后EGCG溶液的苦味强度降低。酪蛋白的加入也降低了EGCG溶液的苦味强度。虽然基线黄醇摄入量对溶液苦味总体上没有显著的主效应，但干预周和基线黄醇摄入量之间存在交互作用。令人惊讶的是，较高的黄烷醇摄入量组将EGCG溶液评为比低和中等摄入量组更苦。在与味觉相关的蛋白质中，有几种半胱氨酸类药物在干预后唾液中发生了变化。有趣的是，大多数这些蛋白质的变化在对照组(水)暴露后比苦味(EGCG)暴露后发生得更强烈，这表明在这项工作中没有量化的其他因素可能会影响唾液蛋白。因此，我们在这项研究中证实，随着时间的推移，暴露在苦味中会抑制苦味的评级，但还需要更多的工作来确定饮食如何影响唾液蛋白质的因果因素。
Polyphenols, bitter and astringent compounds present in many healthy foods, induce varied sensory responses across individuals. These differences in liking and flavor intensity may be attributable, in part, to differences in saliva. In the current study, we tested the effect of repeated consumption of a bitter polyphenol (epigallocatechin gallate, EGCG) solution on perceived bitterness intensity and salivary protein composition. We hypothesized exposure to EGCG would cause an increase in concentrations of salivary proteins that inhibit bitterness of polyphenols. We also hypothesized that participants with higher habitual polyphenol, specifically the flavanols, intake would experience less bitterness from EGCG solutions than those with low habitual intake, and that the high flavanol consumers would be more resistant to salivary alterations. We also tested whether bovine milk casein, a food analog for salivary proteins that may suppress bitterness, would decrease bitterness intensity of the EGCG solution and mitigate effects of the intervention. Participants (N=37) in our crossover intervention adhered to two-week periods of daily bitter (EGCG) or control (water) solution consumption. Bitterness intensity ratings and citric acid-stimulated saliva were collected at baseline and after each exposure period. Results indicate that bitterness intensity of the EGCG solution decreased after polyphenol (bitter EGCG) exposure compared to control (water) exposure. Casein addition also decreased bitterness intensity of the EGCG solution. While there was not a significant overall main effect of baseline flavanol intake on solution bitterness, there was an interaction between intervention week and baseline flavanol intake. Surprisingly, the higher flavanol intake group rated EGCG solutions as more bitter than the low and medium intake groups. Of proteins relevant to taste perception, several cystatins changed in saliva in response to the intervention. Interestingly, most of these protein alterations occurred more robustly after the control (water) exposure rather than the bitter (EGCG) exposure, suggesting that additional factors not quantified in this work may influence salivary proteins. Thus, we confirm in this study that exposure to bitterness suppresses ratings of bitterness over time, but more work needs to establish the causal factors of how diet influences salivary proteins.
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影响因子：
6.3
作者：
de Mestral, Carlos;Stringhini, Silvia;Marques-Vidal, Pedro
通讯作者：
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