Mechanisms of astringency: Structural alteration of the oral mucosal pellicle by dietary tannins and protective effect of bPRPs.
暂无分享,去创建一个
E. Lesniewska | F. Canon | M. Morzel | L. Briand | C. Belloir | E. Bourillot | J. Lherminier | E. Aybeke | S. Ployon | Aline Bonnotte
[1] G. Carpenter,et al. The mucosal pellicle - An underestimated factor in oral physiology. , 2017, Archives of oral biology.
[2] B. Kuster,et al. Effect of Astringent Stimuli on Salivary Protein Interactions Elucidated by Complementary Proteomics Approaches. , 2017, Journal of agricultural and food chemistry.
[3] R. Horváth,et al. Surface rearrangement of adsorbed EGCG-mucin complexes on hydrophilic surfaces. , 2017, International journal of biological macromolecules.
[4] R. Sormunen,et al. Oral mucosal epithelial cells express the membrane anchored mucin MUC1. , 2017, Archives of oral biology.
[5] C. Hannig,et al. Effect of Tannic Acid on the Protective Properties of the in situ Formed Pellicle , 2016, Caries Research.
[6] N. Mateus,et al. Contribution of Human Oral Cells to Astringency by Binding Salivary Protein/Tannin Complexes. , 2016, Journal of agricultural and food chemistry.
[7] T. Hofmann,et al. Cationic astringents alter the tribological and rheological properties of human saliva and salivary mucin solutions , 2016 .
[8] F. Canon,et al. The membrane-associated MUC1 improves adhesion of salivary MUC5B on buccal cells. Application to development of an in vitro cellular model of oral epithelium. , 2016, Archives of oral biology.
[9] Heather S. Davies,et al. Reorganisation of the Salivary Mucin Network by Dietary Components: Insights from Green Tea Polyphenols , 2014, PloS one.
[10] G. Carpenter,et al. What interactions drive the salivary mucosal pellicle formation? , 2014, Colloids and surfaces. B, Biointerfaces.
[11] T. Hofmann,et al. Astringency is a trigeminal sensation that involves the activation of G protein-coupled signaling by phenolic compounds. , 2014, Chemical senses.
[12] M. Morzel,et al. Immunocytological detection of salivary mucins (MUC5B) on the mucosal pellicle lining human epithelial buccal cells , 2014, Microscopy research and technique.
[13] G. Carpenter,et al. Alternative Mechanisms of Astringency – What is the Role of Saliva? , 2013 .
[14] B. Cabane,et al. Aggregation of the salivary proline-rich protein IB5 in the presence of the tannin EgCG. , 2013, Langmuir : the ACS journal of surfaces and colloids.
[15] Z. Vickers,et al. Astringency of foods may not be directly related to salivary lubricity. , 2012, Journal of food science.
[16] G. Lian,et al. Experimental and theoretical studies on the binding of epigallocatechin gallate to purified porcine gastric mucin. , 2012, The journal of physical chemistry. B.
[17] T. Cabras,et al. Responsiveness to 6-n-Propylthiouracil (PROP) Is Associated with Salivary Levels of Two Specific Basic Proline-Rich Proteins in Humans , 2012, PloS one.
[18] Jason R. Stokes,et al. Influence of ionic strength on the tribological properties of pre-adsorbed salivary films , 2011 .
[19] Jérôme Lemoine,et al. Folding of a salivary intrinsically disordered protein upon binding to tannins. , 2011, Journal of the American Chemical Society.
[20] M. Friedman,et al. Molecular binding of black tea theaflavins to biological membranes: relationship to bioactivities. , 2011, Journal of agricultural and food chemistry.
[21] S. Zauscher,et al. Molecular mechanisms of aqueous boundary lubrication by mucinous glycoproteins , 2010 .
[22] P. Sarni-Manchado,et al. Ability of a salivary intrinsically unstructured protein to bind different tannin targets revealed by mass spectrometry , 2010, Analytical and bioanalytical chemistry.
[23] Dominique Durand,et al. Proline-rich salivary proteins have extended conformations. , 2010, Biophysical journal.
[24] Jason R Stokes,et al. Influence of ionic strength changes on the structure of pre-adsorbed salivary films. A response of a natural multi-component layer. , 2010, Colloids and surfaces. B, Biointerfaces.
[25] J. Stokes,et al. Astringency of tea catechins: More than an oral lubrication tactile percept , 2009 .
[26] G. Carpenter,et al. A physiological model of tea-induced astringency , 2008, Physiology & Behavior.
[27] V. Cheynier,et al. Influence of the glycosylation of human salivary proline-rich proteins on their interactions with condensed tannins. , 2008, Journal of agricultural and food chemistry.
[28] T. Hofmann,et al. Is there a direct relationship between oral astringency and human salivary protein binding? , 2008 .
[29] T. Shimada. Salivary Proteins as a Defense Against Dietary Tannins , 2006, Journal of Chemical Ecology.
[30] T. Hofmann,et al. Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse. , 2004, Journal of agricultural and food chemistry.
[31] A. Bennick,et al. Salivary proline-rich proteins , 1982, Molecular and Cellular Biochemistry.
[32] Mark W Rutland,et al. Lubricating Properties of the Initial Salivary Pellicle — an AFM Study , 2003, Biofouling.
[33] J. Putaux,et al. Flavan-3-ol Aggregation in Model Ethanolic Solutions: Incidence of Polyphenol Structure, Concentration, Ethanol Content, and Ionic Strength , 2003 .
[34] M. Kwiatkowski,et al. The mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium , 2003 .
[35] A. Bennick,et al. Interaction of tannin with human salivary proline-rich proteins. , 1998, Archives of oral biology.
[36] F. Oppenheim,et al. Human Salivary Mucin MG1 Selectively Forms Heterotypic Complexes with Amylase, Proline-rich Proteins, Statherin, and Histatins , 1997, Journal of dental research.
[37] Ann C. Noble,et al. Sensory evaluation of bitterness and astringency of 3R(−)‐epicatechin and 3S(+)‐catechin , 1995 .
[38] B. Green,et al. Oral astringency: a tactile component of flavor. , 1993, Acta psychologica.
[39] M. Levine,et al. Formation of salivary-mucosal pellicle: the role of transglutaminase. , 1992, The Biochemical journal.