Turbidity as a measure of salivary protein reactions with astringent substances

Chemical Senses

Volumn 27, Issue 7, 2002, Pages 653-659

  Horne, John ^a   Hayes, John ^a   Lawless, Harry T ^a  

^a Department of Obstetrics Gynecology   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ASTRINGENT AGENT; SALIVA PROTEIN; TANNIN; TANNIN DERIVATIVE;

ADULT; ARTICLE; ASTRINGENCY; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CORRELATION FUNCTION; FEMALE; HAZE; HUMAN; HUMAN EXPERIMENT; IN VITRO STUDY; MALE; MOUTH; NORMAL HUMAN; PRIORITY JOURNAL; PSYCHOPHYSICS; TURBIDIMETRY; TURBIDITY;

EID: 0036740586     PISSN: 0379864X     EISSN: None     Source Type: Journal    
DOI: 10.1093/chemse/27.7.653     Document Type: Article

References (37)

1. Asano, K., Shinagawa, K. and Hashimoto, N. (1982) Characterization of haze forming proteins of beer and their roles in chill haze formation. J. Am. Soc. Brew. Chemists, 40, 147-154.
2. Bate-Smith, E. (1954) Astringency in foods. Food Proc. Packag., 23, 124-127.
3. Bate-Smith, E. (1973) Haemanalysis of tannins: the concept of relative astringency. Phytochemistry, 12, 907-912.
4. Breslin, P.A.S., Gilmore, M.M., Beauchamp, G.K. and Green, B.G. (1993) Psychophysical evidence that oral astringency is a tactile sensation. Chem. Senses, 18, 405-417.
5. Critchley, H.D. and Rolls, E.T. (1996) Responses of primate taste cortex neurons to the astringent tastant tannic acid. Chem. Senses, 21, 135-145.
6. Corrigan Thomas, C.J. and Lawless, H.T. (1996) Astringent subqualities in acids. Chem. Senses, 20, 593-600.
7. Dawes, C., O'Connor, A.M. and Aspen, J.M. (2000) The effect on human salivary flow rate of the temperature of a gustatory stimulus. Arch. Oral Biol., 45, 957-961.
8. Fischer, U., Boulton, R.B. and Noble, A.C. (1994) Physiological factors contributing to the variability of sensory assessments: relationships between salivary flow rate and temporal perception of gustatory stimuli. Food Qual. Pref., 5, 55-64.
9. Gawel, R. (1998) Red wine astringency: a review. Aust. J. Grape Wine Res., 4, 74-95.
10. Gawel, R., Oberholster, A. and Francis, I.L. (2000) A 'Mouth-feel Wheel': terminology for communicating the mouthfeel characteristics of red wine. Aust. J. Grape Wine Res., 6, 203-207.
11. Glendinning, J.I. (1992) Effect of salivary proline-rich proteins on ingestive responses to tannic acid in mice. Chem. Senses, 17, 1-12.
12. Guinard, J., Pangborn, R.M. and Lewis, M.J. (1986) The time course of astringency in wine upon repeated ingestions. Am. J. Enol. Viticult., 37, 184-189.
13. Guinard, J. X., Zoumas-Morse, C. and Walchak, C. (1998) Relation between parotid saliva flow and composition and the perception of gustatory and trigeminal stimuli in foods. Physiol. Behav., 63, 109-118.
14. Hartwig, P. and McDaniel, M.R. (1995) Flavor characteristics of lactic, malic, citric, and acetic acids at various pH levels. J. Food Sci., 60, 384-388.
15. Haslam, E. and Lilley, T.H. (1988) Natural astringency in foodstuffs-a molecular interpretation. CRC Crit. Rev. Food Sci. Nutr., 27, 1-40.
16. Hay, D.I. and Oppenheim, F.G. (1974) The isolation from human parotid saliva of a further group of proline-rich proteins. Arch. Oral Biol., 19, 627-632.
17. Imm, B.Y. and Lawless, H.T. (1996) Relationships between salivary responses and astringency, bitterness and sourness responses to aluminum ammonium sulfate. Chem. Senses, 21, 618.
18. Ishikawa, T. and Noble, A.C. (1995) Temporal perception of astringency and sweetness in red wine. Food Qual. Pref., 6, 27-33.
19. Kaufman, D.L. and Keller, P.J. (1979) The basic proline-rich proteins in human parotid saliva from a single subject. Arch. Oral Biol., 24, 249-256.
20. Kallikathraka, S., Bakker, J. and Clifford, M.N. (1998) Evidence that salivary proteins are involved in astringency. J. Sensory Stud., 13, 29-43.
21. Kallikathraka, S., Bakker, J., Clifford, M.N. and Vallis, L. (2001) Correlations between salivary protein composition and some TI parameters of astringency. Food Qual. Pref., 12, 145-152.
22. Kim, H.S. (1994) Tea and iron availability: role of dietary and salivary proteins on iron absorption. Inhibitory effects of tea tannins. PhD thesis, Cornell University, Ithaca, NY.
23. Lawless, H.T., Corrigan, C.L. and Lee, C.B. (1994) Interactions of astringent substances. Chem. Senses, 19, 141-154.
24. Lawless, H.T., Horne, J. and Giasi, P. (1996) Astringency of organic acids is related to pH. Chem. Senses, 21, 397-403.
25. Lawless, H.T., Hartono, C. Horne, J. and Siebert, K.J. (1999) Interactions of tannins and human salivary proteins assessed by turbidimetry. Chem. Senses, 24, 543-544.
26. Lee, C.B. and Lawless, H.T. (1991) Time-course of astringent materials. Chem. Senses, 16, 225-238.
27. McManus, J.P., Davis, K.G., Lilley, T.H. and Haslam, E. (1981) The association of proteins with polyphenols. J. Chem. Soc. Chem. Commun., 7, 309-311.
28. McMurrough, I., Kelly, R. and Byrne, J. (1992) Effect of the removal of sensitive proteins and proanthocyanidins on the colloidal stability of lager beer. J. Am. Soc. Brew. Chemists, 50, 67-76.
29. Mehansho, H., Hagerman, A.E., Clements, S., Butler, L.G., Rogler, J. and Carlson, D.M. (1983) Modulation of proline-rich protein biosynthesis in rat parotid glands by sorghum with high tannin levels. Proc. Natl Acad. Sci. USA, 80, 3948-3952.
30. Murray, N.J., Williamson, P., Lilley, T.H. and Haslam, E. (1994) Study of the interaction between salivary proline-rich proteins and a polyphenol by 1H-NMR spectroscopy. Eur J. Biochem., 219, 923-935.
31. Prinz, J.F. and Lucas, P.W. (2000) Saliva tannin interactions. J. Oral Rehab., 27, 991-994.
32. Rubico, S.M. and McDaniel, M.R. (1992) Sensory evaluation of acids by free-choice profiling. Chem. Senses, 17, 273-289.
33. Schiffman, S.S., Suggs, M.S., Sostman, A.L. and Simon, S.A. (1992) Chorda tympani and lingual nerve responses to astringent compounds in rodents. Physiol. Behav., 51, 55-63.
34. Siebert, K.J. (1999) Effects of protein-polyphenol interactions on beverage haze, stabilization and analysis. J. Agric. Food Chem., 47, 353-362.
35. Siebert, K.J. and Lynn, P.Y. (1997) Haze active protein and polyphenols in apple juice assessed by turbidimetry. J. Food Sci., 62, 79-84.
36. Siebert, K.J., Carrasco, A. and Lynn, P.Y. (1996) Formation of protein-polyphenol haze in beverages. J. Agric. Food Chem., 44, 1997-2005.
37. Thorngate, J.H. and Noble, A.C. (1995) Sensory evaluation of bitterness and astringency of 3R(-)-epichatechin and 3S(+)-catechin. J. Sci. Food. Agric., 67, 531-535.