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In vitro assay to estimate tea astringency via observing flotation of artificial oil bodies sheltered by caleosin fused with histatin 3

Astringency, a sensory characteristic of food and beverages rich in polyphenols, mainly results from the formation of complexes between polyphenols and salivary proteins, causing a reduction of the lubricating properties of saliva. To develop an in vitro assay to estimate the astringency of oolong t...

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Autores principales: Shih, Yu-En, Lin, Yu-Chih, Chung, Tse-yu, Liu, Mei-Chun, Chen, Guan-Heng, Wu, Chia-Chang, Tzen, Jason T.C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taiwan Food and Drug Administration 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9328874/
https://www.ncbi.nlm.nih.gov/pubmed/28987359
http://dx.doi.org/10.1016/j.jfda.2016.08.008
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author Shih, Yu-En
Lin, Yu-Chih
Chung, Tse-yu
Liu, Mei-Chun
Chen, Guan-Heng
Wu, Chia-Chang
Tzen, Jason T.C.
author_facet Shih, Yu-En
Lin, Yu-Chih
Chung, Tse-yu
Liu, Mei-Chun
Chen, Guan-Heng
Wu, Chia-Chang
Tzen, Jason T.C.
author_sort Shih, Yu-En
collection PubMed
description Astringency, a sensory characteristic of food and beverages rich in polyphenols, mainly results from the formation of complexes between polyphenols and salivary proteins, causing a reduction of the lubricating properties of saliva. To develop an in vitro assay to estimate the astringency of oolong tea infusion, artificial oil bodies were constituted with sesame oil sheltered by a modified caleosin fused with histatin 3, one of the human salivary small peptides. Aggregation of artificial oil bodies was induced when they were mixed with oolong tea infusion or its major polyphenolic compound, (−)-epigallocatechin gallate (EGCG) of 100μM as observed in light microscopy. The aggregated artificial oil bodies gradually floated on top of the solution and formed a visible milky layer whose thickness was in proportion to the concentrations of tea infusion. This assay system was applied to test four different oolong tea infusions with sensory astringency corresponding to their EGCG contents. The result showed that relative astringency of the four tea infusions was correlated to the thickness of floated artificial oil bodies, and could be estimated according to the standard curve generated by simultaneously observing a serial dilution of the tea infusion with the highest astringency.
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spelling pubmed-93288742022-08-09 In vitro assay to estimate tea astringency via observing flotation of artificial oil bodies sheltered by caleosin fused with histatin 3 Shih, Yu-En Lin, Yu-Chih Chung, Tse-yu Liu, Mei-Chun Chen, Guan-Heng Wu, Chia-Chang Tzen, Jason T.C. J Food Drug Anal Original Article Astringency, a sensory characteristic of food and beverages rich in polyphenols, mainly results from the formation of complexes between polyphenols and salivary proteins, causing a reduction of the lubricating properties of saliva. To develop an in vitro assay to estimate the astringency of oolong tea infusion, artificial oil bodies were constituted with sesame oil sheltered by a modified caleosin fused with histatin 3, one of the human salivary small peptides. Aggregation of artificial oil bodies was induced when they were mixed with oolong tea infusion or its major polyphenolic compound, (−)-epigallocatechin gallate (EGCG) of 100μM as observed in light microscopy. The aggregated artificial oil bodies gradually floated on top of the solution and formed a visible milky layer whose thickness was in proportion to the concentrations of tea infusion. This assay system was applied to test four different oolong tea infusions with sensory astringency corresponding to their EGCG contents. The result showed that relative astringency of the four tea infusions was correlated to the thickness of floated artificial oil bodies, and could be estimated according to the standard curve generated by simultaneously observing a serial dilution of the tea infusion with the highest astringency. Taiwan Food and Drug Administration 2016-11-05 /pmc/articles/PMC9328874/ /pubmed/28987359 http://dx.doi.org/10.1016/j.jfda.2016.08.008 Text en © 2017 Taiwan Food and Drug Administration https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/ (https://creativecommons.org/licenses/by-nc-nd/4.0/) ).
spellingShingle Original Article
Shih, Yu-En
Lin, Yu-Chih
Chung, Tse-yu
Liu, Mei-Chun
Chen, Guan-Heng
Wu, Chia-Chang
Tzen, Jason T.C.
In vitro assay to estimate tea astringency via observing flotation of artificial oil bodies sheltered by caleosin fused with histatin 3
title In vitro assay to estimate tea astringency via observing flotation of artificial oil bodies sheltered by caleosin fused with histatin 3
title_full In vitro assay to estimate tea astringency via observing flotation of artificial oil bodies sheltered by caleosin fused with histatin 3
title_fullStr In vitro assay to estimate tea astringency via observing flotation of artificial oil bodies sheltered by caleosin fused with histatin 3
title_full_unstemmed In vitro assay to estimate tea astringency via observing flotation of artificial oil bodies sheltered by caleosin fused with histatin 3
title_short In vitro assay to estimate tea astringency via observing flotation of artificial oil bodies sheltered by caleosin fused with histatin 3
title_sort in vitro assay to estimate tea astringency via observing flotation of artificial oil bodies sheltered by caleosin fused with histatin 3
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9328874/
https://www.ncbi.nlm.nih.gov/pubmed/28987359
http://dx.doi.org/10.1016/j.jfda.2016.08.008
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