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Clinical and Experimental Dermatology Jan 2009Many interventions have been described for inherited epidermolysis bullosa (EB), but it is unclear which are beneficial. (Review)
Review
BACKGROUND
Many interventions have been described for inherited epidermolysis bullosa (EB), but it is unclear which are beneficial.
AIMS
A systematic review of randomized controlled trials (RCTs) was performed to inform practice and highlight research gaps.
METHODS
The Cochrane Central Register of Controlled Trials, MEDLINE, EMBASE and the Cochrane Skin Group specialist library, from inception until 1 April 2007, were searched. Primary outcomes were healing of lesions or prevention of new lesions. Trials were assessed for quality of reporting and data were extracted.
RESULTS
Five randomized double-blind placebo-controlled crossover studies were identified (n = 102). Two studies assessed oral tetracyclines in EB simplex (EBS). In one study (n = 12), 4/6 patients improved and 2/6 deteriorated on a dose of 1500 mg of tetracycline daily; only two patients completed the study. In the second study (n = 21), 6/18 and 7/18 improved on oxytetracycline 1 g and placebo, respectively. Two RCTs assessed topical interventions for EBS: aluminium chloride hexahydrate solution 20% (n = 23) and bufexamac cream 5% (n = 8). Neither showed a benefit over placebo. One RCT of 36 patients with recessive dystrophic EB compared phenytoin with placebo and failed to show any difference in mean lesion counts (difference = 0, 95% CI -11 to 4).
CONCLUSIONS
There is no reliable trial evidence for interventions in inherited EB. In future, it may be that gene treatment becomes the best treatment approach for these diseases.
Topics: Administration, Oral; Administration, Topical; Aluminum Chloride; Aluminum Compounds; Anti-Inflammatory Agents, Non-Steroidal; Astringents; Bufexamac; Chlorides; Cross-Over Studies; Epidermolysis Bullosa; Humans; Randomized Controlled Trials as Topic; Tetracyclines; Treatment Failure
PubMed: 18828848
DOI: 10.1111/j.1365-2230.2008.02789.x -
Journal of Agricultural and Food... Feb 2007Application of chromatographic separation and taste dilution analyses recently revealed, besides a series of flavon-3-ol glycosides and (E)/(Z)-aconitic acid, four...
Application of chromatographic separation and taste dilution analyses recently revealed, besides a series of flavon-3-ol glycosides and (E)/(Z)-aconitic acid, four nitrogen-containing phytochemicals as the key astringent and mouth-drying compounds in red currants (Ribes rubrum). The isolation and structure determination of the astringent indoles 3-carboxymethyl-indole-1-N-beta-D-glucopyranoside (1) and 3-methylcarboxymethyl-indole-1-N-beta-D-glucopyranoside (2), as well as the astringent, noncyanogenic nitriles 2-(4-hydroxybenzoyloxymethyl)-4-beta-D-glucopyranosyloxy-2(E)-butenenitrile (3) and 2-(4-hydroxy-3-methoxybenzoyloxymethyl)-4-beta-D-glucopyranosyloxy-2(E)-butenenitrile (4) by means of 1D/2D NMR, LC-MS/MS, and UV-vis spectroscopy are reported. The structures of compounds 1 and 2 were confirmed by synthesis. Using the recently developed half-tongue test, human recognition thresholds for the astringent and mouth-drying nitrogen compounds were determined to be between 0.0003 and 5.9 micromol/L (water). In particular, the extraordinarily low threshold of 0.0003 micromol/L evaluated for the indole 1 represents the lowest recognition threshold of any astringent phytochemical reported to date.
Topics: Astringents; Fruit; Humans; Indoles; Nitriles; Nitrogen; Nitrogen Compounds; Ribes; Taste; Xerostomia
PubMed: 17261020
DOI: 10.1021/jf0632076 -
Naunyn-Schmiedebergs Archiv Fur... 1955
Topics: Astringents; Metals; Metals, Heavy; Salts
PubMed: 13253682
DOI: No ID Found -
Journal of Agricultural and Food... Aug 2019The first contact of tannins with the human body occurs in the mouth, where some of these tannins are known to interact with salivary proteins, in particular with...
The first contact of tannins with the human body occurs in the mouth, where some of these tannins are known to interact with salivary proteins, in particular with proline-rich proteins (PRPs). These interactions are important at a sensory level, especially for astringency development, but could also affect the biological activities of the tannins. This study gathers information on the relative affinity of the interaction, complex stoichiometry, and tannin molecular epitopes of binding for the interactions between the families of PRPs (bPRPs, gPRPs, and aPRPs) and three representative ellagitannins (castalagin, vescalagin, and punicalagin). These interactions were studied by saturation-tranfer difference NMR and microcalorimetry. The effect of the PRP-ellagitannin interaction on their antioxidant ability was also assessed by ferric reduction antioxidant power (FRAP) assays. The results support a significant interaction between the studied tannins and PRPs with binding affinities in the micromolar range. Punicalagin was always the ellagitannin with higher affinity. aPRPs were the salivary PRPs with higher affinity. Moreover, it was observed that when ellagitannins are present in low concentrations (5-50 μM), as occurs in food, the antioxidant ability of these tannins when complexed with salivary PRPs could be significantly impaired.
Topics: Antioxidants; Astringents; Humans; Hydrolyzable Tannins; Kinetics; Protein Binding; Saliva; Salivary Proline-Rich Proteins; Taste
PubMed: 31381329
DOI: 10.1021/acs.jafc.9b02574 -
Chemical Senses Jan 2024Astringency is an important mouthfeel attribute that influences the sensory experiences of many food and beverage products. While salivary lubricity loss and increased... (Review)
Review
Astringency is an important mouthfeel attribute that influences the sensory experiences of many food and beverage products. While salivary lubricity loss and increased oral friction were previously believed to be the only astringency mechanisms, recent research has demonstrated that nontactile oral receptors can trigger astringency by responding to astringents without mechanical stimulation. Various human factors have also been identified that affect individual responses to astringents. This article presents a critical review of the key research milestones contributing to the current understanding of astringency mechanisms and the instrumental approaches used to quantify perceived astringency intensity. Although various chemical assays or physical measures mimic in-mouth processes involved in astringent mouthfeel, this review highlights how one chemical or physical approach can only provide a single measure of astringency determined by a specific mechanism. Subsequently, using a single measurement to predict astringency perception is overly idealistic. Astringency has not been quantified beyond the loss of saliva lubrication; therefore, nontactile receptor-based responses must also be explored. An important question remains about whether astringency is a single perception or involves distinct sub-qualities such as pucker, drying, and roughness. Although these sub-quality lexicons have been frequently cited, most studies currently view astringency as a single perception rather than dividing it into sub-qualities and investigating the potentially independent mechanisms of each. Addressing these knowledge gaps should be an important priority for future research.
Topics: Saliva; Humans; Lubrication; Astringents; Taste
PubMed: 38591722
DOI: 10.1093/chemse/bjae016 -
Food Chemistry Mar 2023Previous studies acknowledged that tartaric acid-imparted low-pH contributed to the enhancement of astringency, but in-depth studies are lacking and the underlying...
Previous studies acknowledged that tartaric acid-imparted low-pH contributed to the enhancement of astringency, but in-depth studies are lacking and the underlying mechanisms are not clearly understood. This work introduced new insight into the effect of tartaric acid on astringency perception from the perspectives of complex formation, protein secondary structure, chemical bond type and salivary layer fluidity by establishing models using proteins (α-amylase, salivary proteins) and tannic acid. Results demonstrated that tartaric acid affects wine astringency by two mechanisms: a) Tartaric acid compound directly affects the wine astringency by forming ternary complexes and causing the protein structure to stretch by changing the hydrogen bond and hydrophobic bond between protein-polyphenol complexes. b) pH affected astringency by increasing the fluidity of the salivary layer rather than increasing the consumption of the salivary layer. The findings provide valuable information to the wine industry to regulate wine astringency by the management of tartaric acid.
Topics: Astringents; Wine; Taste; Tartrates
PubMed: 36174337
DOI: 10.1016/j.foodchem.2022.134385 -
American Journal of Dentistry Jun 2005To determine the effects of contamination by ferric sulfate and aluminum chloride astringents on the bond strength of composite bonded to superficial dentin using...
PURPOSE
To determine the effects of contamination by ferric sulfate and aluminum chloride astringents on the bond strength of composite bonded to superficial dentin using self-etching adhesives.
METHODS
Freshly extracted human teeth were ground to expose superficial dentin and polished to 600 grit. One of three self-etching adhesive systems and restorative composites were bonded to the specimens, with contamination by one of three astringents and five surface conditions (no contamination, moist dentin control; contaminant, air, adhesive; contaminant, water rinse, air, adhesive; contaminant, water rinse, glycolic acid scrub, rinse, adhesive; contaminant, water rinse, chlorhexadine scrub, rinse, adhesive). Composite was bonded to the surfaces in the shape of an inverted, truncated cone (n = 5, 180 specimens total). Specimens were stored in water at 37 degrees C for 24 hours, then de-bonded in tension with a testing machine at a crosshead speed of 0.5 mm/minute. Tensile bond strengths (MPa) were calculated.
RESULTS
Means (SD) were compared using analysis of variance. Significant differences (Fisher's PLSD) were found among all variables. SE and ABF had the highest control values, but were affected most by astringent contamination. Ferric sulfate reduced bond strengths the greatest in most cases, and aluminum chloride putty reduced bond strengths the least. Chlorhexadine rinse was most effective in restoring bond strength values.
Topics: Acid Etching, Dental; Aluminum Chloride; Aluminum Compounds; Astringents; Chlorhexidine; Chlorides; Composite Resins; Decontamination; Dental Bonding; Dental Disinfectants; Dental Stress Analysis; Dentin; Dentin-Bonding Agents; Ferric Compounds; Glycolates; Humans; Materials Testing; Microscopy, Electron, Scanning; Resin Cements; Surface Properties; Tensile Strength
PubMed: 16158807
DOI: No ID Found -
Molecules (Basel, Switzerland) Feb 2022Astringency is an important sensory characteristic of food and beverages containing polyphenols. However, astringency perception in elderly people has not been...
Astringency is an important sensory characteristic of food and beverages containing polyphenols. However, astringency perception in elderly people has not been previously documented. The aim of the present work was to evaluate sensitivity to astringency as a function of age, salivary flow and protein amount. Fifty-four panellists, including 30 elderly people (age = 75 ± 4.2 years) and 24 young people (age = 29.4 ± 3.8 years), participated in this study. Astringency sensitivity was evaluated by the 2-alternative forced choice (2-AFC) procedure using tannic acid solutions. Whole saliva was collected for 5 min before and after the sensory tests. The results showed that the astringency threshold was significantly higher in the elderly group than the young group. No correlation was observed between the salivary protein amount and threshold value. However, a negative correlation between salivary flow and threshold was observed in the young group only. These results showed a difference in oral astringency perception as a function of age. This difference can be linked to salivary properties that differ as a function of age.
Topics: Adolescent; Adult; Aged; Aging; Astringents; Humans; Saliva; Tannins; Taste
PubMed: 35268718
DOI: 10.3390/molecules27051617 -
Basic Life Sciences 1992Tannins are increasingly recognized as dietary carcinogens and as antinutrients interfering with the system's full use of protein. Nevertheless, certain tannin-rich... (Review)
Review
Tannins are increasingly recognized as dietary carcinogens and as antinutrients interfering with the system's full use of protein. Nevertheless, certain tannin-rich beverages, masticatories, and folk remedies, long utilized in African, Asiatic, Pacific, and Latin American countries, are now appearing in North American sundry shops and grocery stores. These include guarana (Paullinia cupana HBK.) from Brazil, kola nut (Cola nitida Schott & Endl. and C. acuminata Schott & Endl.) from West Africa, and betel nut (Areca catechu L.) from Malaya. The betel nut, or arecanut, has long been associated with oral and esophageal cancer because of its tannin content and the tannin contributed by the highly astringent cutch from Acacia catechu L. and Uncaria gambir Roxb. and the aromatic, astringent 'pan' (leaves of Piper betel L.) chewed with it. In addition to the constant recreational/social ingestion of these plant materials, they are much consumed as aphrodisiacs and medications. Guarana and kola nut enjoy great popularity in their native lands because they are also rich in caffeine, which serves as a stimulant. Research and popular education on the deleterious effects of excessive tannin intake could do much to reduce the heavy burden of early mortality and health care, especially in developing countries.
Topics: Animals; Areca; Astringents; Humans; Mastication; Nuts; Plants, Medicinal; Tannins; Trees
PubMed: 1417698
DOI: 10.1007/978-1-4615-3476-1_45 -
Cutis Dec 1989Topical agents that do not produce irritant reaction elsewhere on the skin readily produce irritant dermatitis and even ulceration when applied to scrotal skin. As... (Review)
Review
Topical agents that do not produce irritant reaction elsewhere on the skin readily produce irritant dermatitis and even ulceration when applied to scrotal skin. As Shelley and Shelley state: "The scrotum must be recognized as a skin area with remarkable permeability. It provides a unique percutaneous doorway for the entrance of drugs into the circulation and is thus uniquely susceptible to toxic and irritant agents."
Topics: Administration, Cutaneous; Adult; Aluminum Hydroxide; Astringents; Drug Eruptions; Hair Removal; Humans; Irritants; Male; Podophyllin; Scrotum; Thioglycolates
PubMed: 2533058
DOI: No ID Found