Development of a cell-based quaternary system to unveil the effect of pectic polysaccharides on oral astringency

• Type: Article in International Scientific Journal
• Date: 2024

Authors

Brandao, E (Author) Other; Jesus, M (Author) Other; Guerreiro, C (Author) Other; Maricato, É (Author) Other; Coimbra, MA (Author) Other; Nuno Mateus (Author) FCUP; Victor de Freitas (Author) FCUP; Susana Soares (Author) FCUP

Journal

Title: Carbohydrate Polymers

Vol. 323

ISSN: 0144-8617

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 1 Citation

Scopus - 1 Citation

Other information

Authenticus ID: P-00Z-3Z3

DOI: 10.1016/j.carbpol.2023.121378

Abstract (EN): Phenolic compounds are responsible for food unpleasant taste properties, including astringency, due to their ability to interact with salivary proteins and oral constituents. Astringency is a crucial attribute for consumer's acceptability. To fulfill the demand for both healthy and tasty food, polysaccharides raise as a good alternative to modulate astringency. In this work, a cell-based quaternary system was developed to evaluate the ability of polysaccharides to reduce the interaction between two classes of hydrolysable tannins - gallotannins (tannic acid) and ellagitannins (punicalagin) - and oral constituents (cells, salivary proteins and mucosal pellicle). So, pectic polysaccharide fractions isolated from grape skins, imidazole soluble polysaccharides (ISP) and carbonate soluble polysaccharides (CSP), as well as a commercial pectin, were tested.Results showed that the polysaccharide's effect depends on the structural features of the molecules involved. CSP fraction and pectin were the most effective, reducing the interactions between both tannins and the oral constituents, mainly in the complete oral model. The highest uronic acid content and the presence of methyl esterified groups could explain their high reduction ability. For tannic acid, the reduction effect increased along with the galloylation degree, while the interaction of beta-punicalagin with the oral constituents was practically inhibited at 3.0 mg.mL(-1).

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 11