Development of a New Cell-Based Oral Model To Study the Interaction of Oral Constituents with Food Polyphenols

• Tipo: Artigo em Revista Científica Internacional
• Data: 2019

Autores

Soares, S (Autor) Outra; Brandao, E (Autor) Outra; Guerreiro, C (Autor) Outra; Nuno Mateus (Autor) FCUP; Victor de Freitas (Autor) FCUP; Susana Soares (Autor) FCUP

Revista

Título: Journal of Agricultural and Food Chemistry

Vol. 67

ISSN: 0021-8561

Editora: American Chemical Society

Indexação

ISI Web of Knowledge - 19 Citações

Scopus - 19 Citações

Outras Informações

ID Authenticus: P-00R-C82

DOI: 10.1021/acs.jafc.9b05575

Abstract (EN): Some polyphenols have unpleasant taste properties such as astringency, which could interfere with consumers' choices. The knowledge on astringency mechanisms points that astringency is a complex phenomenon probably related to more than one physical-chemical mechanism. Thus, this work aims to develop a new and more realistic cell-based model containing human saliva, mucosa pellicle, and an oral cell line (HSC-3) to understand the oral molecular events that could contribute to the overall astringency perception. This model was then used to study the interactions with a food procyanidin fraction (PF) by HPLC. In general, the results revealed higher interaction (synergism) for the model with all the referred oral constituents (mucosa pellicle, salivary proteins, and HSC-3 cell line, HSCMuSp) when compared to the interaction with individual constituents, the PF + cells or PF + saliva. Regarding the procyanidins, a significant interaction was observed for the procyanidin monomer EcG, procyanidin dimers B7 and B2G, and trimer C1.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 11