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Food Chemistry Nov 2022An innovative approach for monitoring astringent polyphenols in beverages (wines) is described, consisting of an electrochemical biosensor constructed by adsorbing...
An innovative approach for monitoring astringent polyphenols in beverages (wines) is described, consisting of an electrochemical biosensor constructed by adsorbing salivary α-amylase or proline-rich protein (PRP) onto amined gold screen-printed electrodes. Interaction with polyphenols was tested using pentagalloyl glucose (PGG) as a standard, an important representative element for astringency. The analytical properties of the resulting biosensors were evaluated by electrochemical impedance spectroscopy at different pHs. The PRP-biosensor was able to bind to PGG with higher sensitivity, displaying lower limit of the linear range of 0.6 µM. Wine samples were tested to prove the concept and the concentrations obtained ranged from 0.17 to 4.7 µM, as expressed in PGG units. The effects of side-compounds on PRP and on α-amylase binding to PGG were tested (gallic acid, catechin, ethanol, glucose, fructose and glycerol) and considered negligible. Overall, concentrations > 1.0 µM in PGG units are signaling electrochemical impedance, providing a quantitative monitoring of astringent compounds.
Topics: Astringents; Biosensing Techniques; Electrodes; Equipment Design; Glucose; Polyphenols; Wine
PubMed: 35802982
DOI: 10.1016/j.foodchem.2022.133587 -
Journal of Agricultural and Food... Oct 2020Applying the sensomics approach, a combination of activity-guided fractionation and taste dilution analysis (TDA) followed by high-performance liquid...
Applying the sensomics approach, a combination of activity-guided fractionation and taste dilution analysis (TDA) followed by high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), ultrahigh-performance liquid chromatography time-of-flight mass spectrometry (UHPLC-TOF-MS), and one-dimensional and two-dimensional nuclear magnetic resonance spectroscopy (1D/2D NMR) allowed the elucidation of key off-taste compounds in potato dietary fiber isolates. Previously already having been described as off-taste compounds in potato tubers, saponins α-chaconine and α-solanine were shown to be also major contributors to overall off-taste in potato fiber isolates. Moreover, fatty acids as well as fatty acid oxidation products, namely, -9,10,13-trihydroxy-octadec-11-enoic acid as well as newly identified compounds hexadecyl(/)-ferulate and octadecyl(/)-ferulate, were shown to be key inducers to off-taste in the isolates, exhibiting taste recognition thresholds between 18 and 981 μmol/L. This paper demonstrates the isolation, structure determination, quantitation as well as sensory attributes of these key off-taste compounds.
Topics: Astringents; Chromatography, High Pressure Liquid; Dietary Fiber; Flavoring Agents; Humans; Plant Preparations; Plant Tubers; Solanum tuberosum; Tandem Mass Spectrometry; Taste
PubMed: 32930579
DOI: 10.1021/acs.jafc.0c04853 -
Journal of Cosmetic Dermatology Apr 2023Various topical agents have been used to treat melasma; however, a large-scale evaluation among the currently available treatment is lacking. (Meta-Analysis)
Meta-Analysis Review
BACKGROUND
Various topical agents have been used to treat melasma; however, a large-scale evaluation among the currently available treatment is lacking.
OBJECTIVES
The aim of this study was to evaluate the efficacy and safety of topical agents for melasma.
METHODS
The MEDLINE, Embase, Web of Science, Cochrane, and Alt-Healthwatch databases were searched in November 2021. Original studies that reported pre- and post-treatment Melasma Area Severity Index (MASI)/modified Melasma Area Severity Index (mMASI) scores and/or adverse effects (AEs) were eligible for inclusion. The main outcome was the efficacy analyzed by the changes in the pre- and post-treatment with standardized mean difference (SMD) of MASI/mMASI scores; the AEs were calculated with incidence proportion by the reported percentage of skin irritations.
RESULTS
A total of 45 studies (2359 patients) and 55 studies (4539 patients) met the inclusion criteria for efficacy and AEs, respectively. Hydroquinone (HQ) monotherapy (SMD -1.3, 95% CI [-1.6 to -1.0]), HQ-containing combination therapy (-1.4, [-1.7 to -1.1]), cysteamine (-1.6, [-2.0 to -1.2]), tranexamic acid (-1.5, [-2.0 to -1.1]), azelaic acid (-1.3, [-1.7 to -1.0]), and kojic acid (-0.9, [-1.3 to -0.5]) demonstrated comparable efficacy, while zinc sulfate did not exhibit statistically significant improvement (-1.2, [-2.7 to 0.4]). HQ-containing combination therapy (50.9%) and cysteamine (42.2%) demonstrated the highest incidence of irritation, while azelaic acid (18.7%), kojic acid (5.3%), and tranexamic acid (0.8%) revealed a lower risk.
CONCLUSIONS
In this meta-analysis, non-HQ agents except zinc sulfate may be considered as an alternative to HQ-containing agents. However, treatment should be guided by patient's tolerance, availability, and physicians' experience.
Topics: Humans; Treatment Outcome; Tranexamic Acid; Cysteamine; Zinc Sulfate; Melanosis
PubMed: 36566490
DOI: 10.1111/jocd.15566 -
Food Chemistry Apr 2022Pecan and hickory nuts are two of consumers' favorite ones. Pecan seeds can be eaten fresh, while hickory ones must remove astringency before eating. Here, we reported...
Comparison analysis of widely-targeted metabolomics revealed the variation of potential astringent ingredients and their dynamic accumulation in the seed coats of both Carya cathayensis and Carya illinoinensis.
Pecan and hickory nuts are two of consumers' favorite ones. Pecan seeds can be eaten fresh, while hickory ones must remove astringency before eating. Here, we reported that total phenols, flavonoids and condensed tannins of hickory seeds were reduced after de-astringent treatments. They gradually increased with development, showing higher levels in hickory seed coat at mid-late periods than that in pecan's. Widely-targeted metabonomics analysis of developing testa identified 424 kinds of components, including 101, 38, 58, 27 classes of flavonoids, tannins, phenolic acids, organic acids and others, showing 16 different changing trends. Notably, most kinds of flavonoids, hydrolysable tannins and phenolic acids at maturity were more than that of pecan's, while oligomeric condensed tannins were opposite. Gene expression analysis provided further explanations for their dynamic accumulation. These results unraveled potential astringent components in hickory testa and preliminary molecular mechanisms of their dynamic changes, offering theoretical basis for the targeted de-astringency.
Topics: Astringents; Carya; Flavonoids; Metabolomics; Phenols
PubMed: 34915369
DOI: 10.1016/j.foodchem.2021.131688 -
European Journal of Medical Research Mar 2023A significant percentage of head and neck cancer (HNCs) patients receiving RT experience oral mucositis (OM). This study aimed to evaluate the effect of the polyherbal... (Randomized Controlled Trial)
Randomized Controlled Trial
BACKGROUND
A significant percentage of head and neck cancer (HNCs) patients receiving RT experience oral mucositis (OM). This study aimed to evaluate the effect of the polyherbal (containing chamomile, peppermint oil, Aloe vera, and honey) and zinc mouthwashes in comparison to the control (chlorhexidine) and placebo groups for prevention of radiation-induced OM.
METHODS
This study was a double-blinded randomized clinical trial, conducted on 67 patients with HNCs undergoing radiotherapy. The eligible participants were randomized to receive either one of the following; zinc sulfate, polyherbal, chlorhexidine (Vi-one 0.2% CHX), or placebo mouthwash for 6 weeks. Follow-up evaluation of oral hygiene and the checklists of OM and the intensity of pain were filled out according to WHO assessment tool, Oral Mucositis Assessment Scale (OMAS), and Visual Analog Scale (VAS) in all the participants weekly for seven consecutive weeks.
RESULTS
The results of present clinical trial demonstrated that the use of either zinc sulfate or polyherbal mouthwash significantly reduced the scores of OM and the severity of pain during weeks 2 to 7 after consumption compared with the CHX or placebo mouthwashes (P < 0.05). According to the post hoc analysis and compared with the placebo, a significantly better result was reported for zinc sulfate and polyherbal mouthwashes at weeks 2 to 7, but not for the CHX mouthwash.
CONCLUSION
This study showed that the use of zinc sulfate or polyherbal mouthwashes is effective in prevention of both OM severity scores and pain related to OM intensity at weeks 2 to 7 following consumption in HNCs patients. Trial registration IRCT20190123042475N1 and IRCT20190123042475N2. Registration date: 2019-06-09, 2019-07-26.
Topics: Humans; Mouthwashes; Zinc; Zinc Sulfate; Chlorhexidine; Stomatitis
PubMed: 36864527
DOI: 10.1186/s40001-023-01015-8 -
Comprehensive Reviews in Food Science... Jul 2023Astringency and more generally mouthfeel perception are relevant to the overall quality of the wine. However, their origin and description are still uncertain and are... (Review)
Review
Astringency and more generally mouthfeel perception are relevant to the overall quality of the wine. However, their origin and description are still uncertain and are constantly updating. Additionally, the terminology related to mouthfeel properties is expansive and extremely diversified, characterized by common traditional terms as well as novel recently adopted descriptors. In this context, this review evaluated the mention frequency of astringent subqualities and other mouthfeel attributes in the scientific literature of the last decades (2000-August 17, 2022). One hundred and twenty-five scientific publications have been selected and classified based on wine typology, aim, and instrumental-sensorial methods adopted. Dry resulted as the most frequent astringent subquality (10% for red wines, 8.6% for white wines), while body-and related terms-is a common mouthfeel sensation for different wine types, although its concept is still vague. Alongside, promising analytical and instrumental techniques investigating and simulating the in-mouth properties are discussed in detail, such as rheology for the viscosity and tribology for the lubrication loss, as well as the different approaches for the quantitative and qualitative evaluation of the interaction between salivary proteins and astringency markers. A focus on the phenolic compounds involved in the tactile perception was conducted, with tannins being the compounds conventionally found responsible for astringency. Nevertheless, other non-tannic polyphenolic classes (i.e., flavonols, phenolic acids, anthocyanins, anthocyanin-derivative pigments) as well as chemical-physical factors and the wine matrix (i.e., polysaccharides, mannoproteins, ethanol, glycerol, and pH) can also contribute to the wine in-mouth sensory profile. An overview of mouthfeel perception, factors involved, and its vocabulary is useful for enologists and consumers.
Topics: Wine; Taste; Astringents; Anthocyanins; Sensation
PubMed: 37282812
DOI: 10.1111/1541-4337.13184 -
Comprehensive Reviews in Food Science... Jan 2021Astringency, as a kind of puckering, drying, or rough sensation, is widely perceived from natural foods, especially plants rich in phenolic compounds. Although the... (Review)
Review
Astringency, as a kind of puckering, drying, or rough sensation, is widely perceived from natural foods, especially plants rich in phenolic compounds. Although the interaction and precipitation of salivary proteins by phenolic compounds was often believed as the major mechanism of astringency, a definitive theory about astringency is still lacking due to the complex oral sensations. The interaction with oral epithelial cells and the activation of trigeminal chemoreceptors and mechanoreceptors also shed light on some of the phenolic astringency mechanisms, which complement the insufficient mechanism of interaction with salivary proteins. Since phenolic compounds with different types and structures show different astringency thresholds in a certain regularity, there might be some relationships between the phenolic structures and perceived astringency. On the other hand, novel approaches to reducing the unfavorable perception of phenolic astringency have been increasingly emerging; however, the according summary is still sparse. Therefore, this review aims to: (a) illustrate the possible mechanisms of astringency elicited by phenolic compounds, (b) reveal the possible relationships between phenolic structures and perception of astringency, and (c) summarize the emerging mitigation approaches to astringency triggered by phenolic compounds. This comprehensive review would be of great value to both the understanding of phenolic astringency and the finding of appropriate mitigation approaches to phenolic astringency in future research.
Topics: Astringents; Perception; Phenols; Salivary Proteins and Peptides; Sensation
PubMed: 33340236
DOI: 10.1111/1541-4337.12679 -
BioMed Research International 2021Illicium verum commonly known as star anise has been widely used in many Asian countries for pharmaceutical treatment for many diseases. The aim of the present study was... (Randomized Controlled Trial)
Randomized Controlled Trial
INTRODUCTION
Illicium verum commonly known as star anise has been widely used in many Asian countries for pharmaceutical treatment for many diseases. The aim of the present study was to investigate the anti-inflammatory, astringent, and antimicrobial properties of an Illicium verum mouthwash.
METHODS
The present double blinded randomized clinical trial was conducted on fifty subjects, divided into groups A and B. Illicium verum mouthwash (group A) and placebo (group B) were provided to subjects for 21 days; after 14 days, washout period mouthwashes were switched as per crossover design between groups for 21 days. The gingival index (GI), papillary bleeding index (PBI), and oral microbial count were recorded at each stage of study.
RESULTS
The significant intragroup difference was observed, before crossover in group A and after crossover in group B for GI, PBI, and oral microbial count at different stages of study. On comparing both group A and group B at the first and second follow-up for GI, PBI, and oral microbial count, a statistically significant difference ( < 0.05) was observed. A statistically highly significant mean intergroup and intragroup difference was seen for all the clinical parameters at different stages of study.
CONCLUSION
The study revealed that the Illicium verum/star anise has potent antibacterial, anti-inflammatory, and astringent properties.
Topics: Adolescent; Adult; Age Factors; Anti-Infective Agents; Anti-Inflammatory Agents; Astringents; Cross-Over Studies; Double-Blind Method; Female; Humans; Illicium; Male; Medicine, Ayurvedic; Mouth; Mouth Mucosa; Mouthwashes; Periodontal Index; Plant Extracts; Research Design; Treatment Outcome; Young Adult
PubMed: 34195261
DOI: 10.1155/2021/5510174 -
NPJ Science of Food Jan 2022Phenolic acids are important taste components in green tea. The aim of this study was to analyze the taste characteristics of phenolic acids and their influence on the...
Phenolic acids are important taste components in green tea. The aim of this study was to analyze the taste characteristics of phenolic acids and their influence on the bitterness and astringency of green tea by sensory evaluation and chemical determination. The major tea phenolic acids and quercetin-3-O-rutinoside (Que-rut) were significantly positively correlated with the bitterness (r = 0.757, p < 0.01; r = 0.605, p < 0.05) and astringency (r = 0.870, p < 0.01; r = 0.576, p < 0.05) of green tea infusion. The phenolic acids have a sour and astringent taste, whereas Que-rut has a mild astringent taste. Phenolic acids and Que-rut can increase the bitterness of epigallocatechin gallate (EGCG). However, these components behaved differently for astringency on EGCG. Gallic acid (GA) enhances the astringency throughout all the concentrations in this study. While it seemed to be double effects of caffeic acid (CA), chlorogenic acid (CGA), and Que-rut on that, i.e., the inhibition at lower concentrations (CA: 0-0.2 mM; CGA: 0-0.2 mM; Que-rut: 0-0.05 mM) but enhancement at higher ones. The phenolic acids and Que-rut interacted synergistically with tea infusion and as their concentration increased, the synergistic enhancement of the bitterness and astringency of tea infusion increased. These findings help provide a theoretical basis for improving the taste of middle and green tea.
PubMed: 35087059
DOI: 10.1038/s41538-022-00124-8 -
Food Research International (Ottawa,... Aug 2023Astringency as the complex sensory of drying or shrinking can be perceived from natural foods, including abundant phenolic compounds. Up to now, there have been two... (Review)
Review
Astringency as the complex sensory of drying or shrinking can be perceived from natural foods, including abundant phenolic compounds. Up to now, there have been two possible astringency perception mechanisms of phenolic compounds. The first possible mechanism involved chemosensors and mechanosensors and took salivary binding proteins as the premise. Although piecemeal reports about chemosensors, friction mechanosensor's perception mechanisms were absent. There might be another perception way because a part of astringent phenolic compounds also triggered astringency although they could not bind with salivary proteins, however, the specific mechanism was unclear. Structures caused the differences in astringency perception mechanisms and intensities. Except for structures, other influencing factors also changed astringency perception intensity and aimed to decrease it, which probably ignored the health-promoting effects of phenolic compounds. Therefore, we roundly summarized the chemosensor's perception processes of the first mechanism. Meanwhile, we speculated that friction mechanosensor's probably activated Piezo2 ion channel on cell membranes. Phenolic compounds directly binds with oral epithelial cells, activating Piezo2 ion channel probably the another astringency perception mechanism. Except for structure, the increase of pH values, ethanol concentrations, and viscosity not only lowered astringency perception but were beneficial to improve the bioaccessibility and bioavailability of astringent phenolic compounds, which contributed to stronger antioxidant, anti-inflammatory, antiaging and anticancer effects.
Topics: Astringents; Phytochemicals; Antioxidants; Biological Availability; Phenols; Perception
PubMed: 37316067
DOI: 10.1016/j.foodres.2023.112994