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New insights into the oral interactions of different families of phenolic compounds: Deepening the astringency mouthfeels.

Carlos Guerreiro,Elsa Brandão,Mônica Josiane Rodrigues de Jesus,Leonor Gonçalves,Rosa Pérez-Gregorio,N. Mateus,V. de Freitas,Susana Soares

Published 2021 in Food Chemistry

ABSTRACT

Astringency is a tactile sensation of puckering, tightening and dryness in the oral cavity, commonly induced by polyphenols. In this study, the interaction of two phenolic compound mixtures, one rich in gallotannins and the other in flavonols, with two oral models (tongue (HSC3) or buccal mucosa (TR146) was evaluated. Results provided evidence that gallotannins and flavonols seem to bind in a different way to the different oral constituents and models used. Gallotannins seems to bind more to the tongue than to the buccal mucosa cell line, but this difference is overcome by the presence of salivary proteins. Conversely, for the flavonol mixture, the presence of salivary proteins seems to restrain the interaction with oral cell lines. Structure-binding activity relationships were evidenced within each mixture: for gallotannins, interactions seem to increase along with the galloylation degree while for flavonol it was observed that increasing numbers of glucose residues decreased the binding activity.

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