Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7585530 | Food Chemistry | 2018 | 9 Pages |
Abstract
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.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Sarah Ployon, Martine Morzel, Christine Belloir, Aline Bonnotte, Eric Bourillot, Loïc Briand, Eric Lesniewska, Jeannine Lherminier, Ece Aybeke, Francis Canon,