کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7585530 | 1492039 | 2018 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Mechanisms of astringency: Structural alteration of the oral mucosal pellicle by dietary tannins and protective effect of bPRPs
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Mechanisms of astringency: Structural alteration of the oral mucosal pellicle by dietary tannins and protective effect of bPRPs Mechanisms of astringency: Structural alteration of the oral mucosal pellicle by dietary tannins and protective effect of bPRPs](/preview/png/7585530.png)
چکیده انگلیسی
At low (0.05â¯mM) tannin concentration, below the sensory detection threshold, the distribution of salivary mucins MUC5B on cells remained unaffected. At 0.5 and 1â¯mM, MUC5B-tannin aggregates were observed and their size increased with tannin concentration and with galloylation. In addition, 3â¯mM EgCG resulted in higher friction forces measured by AFM. In presence of bPRPs, the size distribution of aggregates was greatly modified and tended to resemble that of the “no tannin” condition, highlighting that bPRPs have a protective effect against the structural alteration induced by dietary tannins.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 253, 1 July 2018, Pages 79-87
Journal: Food Chemistry - Volume 253, 1 July 2018, Pages 79-87
نویسندگان
Sarah Ployon, Martine Morzel, Christine Belloir, Aline Bonnotte, Eric Bourillot, Loïc Briand, Eric Lesniewska, Jeannine Lherminier, Ece Aybeke, Francis Canon,