对单宁酸的涩味敏感性:年龄和唾液中富含脯氨酸蛋白水平的影响

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY Food Chemistry Molecular Sciences Pub Date : 2023-12-28 DOI:10.1016/j.fochms.2023.100192
Mei Wang, Hélène Brignot, Chantal Septier, Christophe Martin, Francis Canon, Gilles Feron
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引用次数: 0

摘要

唾液成分和对涩味的敏感度之间的联系与年龄的关系尚未确定。在这项工作中,我们提出了这样一个假设:年龄增长会导致唾液中富含脯氨酸的蛋白质(PRPs)浓度发生变化,从而随着年龄的增长而改变涩味感知阈值。为了验证这一假设,我们对 30 位老年人和 24 位年轻人对单宁酸和唾液的涩味敏感性进行了评估。通过西部印迹分析对基本 PRPs(bPRPs)和糖基化 PRPs(gPRPs)进行免疫化学定量。结果显示,年轻组和老年组的 bPRPs 和 gPRPs 数量相似。然而,仅在年轻组中观察到 gPRP 含量与收敛阈值呈正相关,而仅在老年组中观察到 bPRP 含量与收敛阈值呈负相关。这一发现表明,PRP 类型对收敛感的影响因年龄而异。
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Astringency sensitivity to tannic acid: Effect of ageing and salivary proline-rich protein levels

The link between salivary composition and sensitivity to astringency as a function of age has still not been established. In this work, we propose the hypothesis that ageing leads to changes in the concentration of salivary proline-rich proteins (PRPs), which alters the astringency perception threshold with age. To test this hypothesis, astringency sensitivity to tannic acid and saliva was assessed in 30 elderly people and 24 young people. Basic PRPs (bPRPs) and glycosylated PRPs (gPRPs) were quantified immunochemically via western blot analysis. The results showed that the amounts of bPRPs and gPRPs were similar between the young and elderly groups. However, a positive correlation between the gPRP amount and astringency threshold was observed only in the young group, while a negative correlation between the bPRP amount and astringency threshold was observed only in the elderly group. This finding suggests differences in the contribution of PRP type to astringency perception as a function of age.

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来源期刊
Food Chemistry Molecular Sciences
Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
0.00%
发文量
83
审稿时长
82 days
期刊介绍: Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Topics include: Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.
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