Saliva tannin interactions.
Saliva tannin interactions.
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唾液单宁相互作用。
DOI：
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发表时间：
2000
影响因子：
2.9
通讯作者：
P. Lucas
中科院分区：
文献类型：
--
作者：
J. Prinz;P. Lucas
许多植物性食物含有单宁，这是一种与蛋白质结合的化合物，例如哺乳动物的酶。虽然单宁被描述为无味，但可以通过其涩味在口腔中检测到。然而，口腔检测的实际机制以及单宁对咀嚼和吞咽的影响却很少被研究。在这里，我们通过体外测试表明，单宁酸（用于检测单宁的测试中的通用标准）通过降低其粘度和增加摩擦力来显着降低人类唾液的润滑质量，这两个因素都支持涩味是一种触觉现象的观点。从文献中可以清楚地看出，这种效应取决于唾液中富含脯氨酸的蛋白质（PRP）的存在。在哺乳动物中，具有唾液 PRP 的物种摄入富含单宁的食物会通过咀嚼过程中食团形成的干扰来发出信号，而摩擦力的增加也可能是可检测到的，如果忽略该信号，则会导致牙齿磨损增加。在人类背景下，餐后对富含单宁酸的饮料（例如茶、咖啡和红酒）的跨文化偏好可能是由于食物颗粒对口腔粘膜的粘附力减少，从而使其能够快速口腔清除。
Many plant foods contain tannins, compounds that bind proteins, such as mammalian enzymes. Although described as tasteless, tannins can be detected orally by their astringency. However, the actual mechanism of oral detection and the effect of tannins on mastication and swallowing have been little investigated. Here, we show from in vitro tests that tannic acid, a common standard in tests used to detect tannins, significantly reduces the lubricating qualities of human saliva both by decreasing its viscosity and increasing friction, both factors lending support to the notion that astringency is a tactile phenomenon. From the literature, it is clear that this effect depends on the presence of salivary proline-rich proteins (PRP). In a mammalian context, ingestion of tannin-rich foods in a species with salivary PRP will be signalled by interference with bolus formation during mastication while the increase in friction may also be detectable and lead to increased tooth wear if the signal is ignored. In a human context, cross-cultural preferences for tannin-rich beverages such as tea, coffee and red wine at the end of meals may be explained by reduction in adhesion of food particles to the oral mucosa allowing their rapid oral clearance.