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BioMed Research International 2016The purpose of this study was to evaluate the antibacterial activity against polymicrobial (PM) biofilms of a condensed tannin extracted from astringent persimmon...
The purpose of this study was to evaluate the antibacterial activity against polymicrobial (PM) biofilms of a condensed tannin extracted from astringent persimmon (PS-M), which is contained in refreshing beverages commercially available in Japan. Salivary PM biofilms were formed anaerobically on glass coverslips for 24 and 72 h and were treated for 5 min with sterilized deionized water (DW), 0.05 and 0.2 wt% chlorhexidine digluconate (CHX), and 0.5-4.0 wt% PS-M solution. The colony forming units (CFU/mL) were determined and morphological changes of the biofilms were observed by scanning electron microscopy (SEM). The CFUs were lower in all PS-M and CHX groups compared to the DW group. PS-M exerted a dose-dependent effect. PS-M (1.53 × 10(7)) at a dose of 4.0 wt% had the same effect as 0.2 wt% CHX (2.03 × 10(7)), regardless of the culture period. SEM revealed the biofilm structures were considerably destroyed in the 4.0 wt% PS-M and 0.2 wt% CHX. These findings indicate that the antibacterial effects of PS-M, a naturally derived substance, are comparable to those of CHX. PS-M may keep the oral cavity clean and prevent dental caries and periodontal disease related to dental plaque, as well as systemic disease such as aspiration pneumonitis.
Topics: Anti-Bacterial Agents; Astringents; Beverages; Biofilms; Chlorhexidine; Dental Caries; Diospyros; Food Additives; Humans; Microscopy, Electron, Scanning; Plant Extracts; Proanthocyanidins; Stem Cells; Streptococcus mutans; Tannins
PubMed: 26981533
DOI: 10.1155/2016/5730748 -
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 -
The Cochrane Database of Systematic... Aug 2012Leg ulcers affect up to one percent of people at some time in their life. Leg ulceration is chronic in nature with ulcers being present for months and in some cases... (Meta-Analysis)
Meta-Analysis Review
BACKGROUND
Leg ulcers affect up to one percent of people at some time in their life. Leg ulceration is chronic in nature with ulcers being present for months and in some cases years without healing, and with a high risk of recurrence. Management approaches include dressings and the treatment of underlying medical problems such as malnutrition, lack of minerals and vitamins, poor blood supply or infection.
OBJECTIVES
To assess the effectiveness of oral zinc in healing arterial or venous leg ulcers.
SEARCH METHODS
For this sixth update we searched The Cochrane Wounds Group Specialised Register (searched 17 May 2012); The Cochrane Central Register of Controlled Trials (CENTRAL) (The Cochrane Library 2012, Issue 5); Ovid MEDLINE (2010 to May Week 2 2012); Ovid MEDLINE (In-Process & Other Non-Indexed Citations May 16, 2012); Ovid EMBASE (2010 to 2012 Week 19); and EBSCO CINAHL (2010 to May 2 2012). In the original version of the review a company manufacturing zinc sulphate tablets was asked for references to relevant trials.
SELECTION CRITERIA
Randomised controlled trials comparing oral zinc sulphate with placebo or no treatment in people with arterial or venous leg ulcers were eligible for inclusion. There were no restrictions on date or language of publication. The main outcome measure used was complete healing of the ulcers. Trials were eligible for inclusion if they measured ulcer healing objectively by documenting time to complete healing, proportion of ulcers healed during the study, or healing rates of ulcers.
DATA COLLECTION AND ANALYSIS
All data extraction and assessment of trial quality were done by both authors independently.
MAIN RESULTS
Six small trials (183 participants) were eligible for inclusion. Four trials considered people with venous ulcers, one trial arterial ulcers and one people with mixed ulcers. In four trials, serum zinc was measured at baseline or during the trial. Pooling the four trials that compared oral zinc sulphate with placebo in people with venous ulcers showed no statistically significant difference between the two group (RR 1.22, 95%CI 0.88 to 1.68). Overall, there was no evidence of a beneficial effect of treatment with zinc sulphate on the number of ulcers healed.
AUTHORS' CONCLUSIONS
Oral zinc sulphate does not appear to aid healing of arterial and venous leg ulcers, however all included studies were small and of mediocre quality.
Topics: Administration, Oral; Astringents; Humans; Leg Ulcer; Randomized Controlled Trials as Topic; Zinc; Zinc Sulfate
PubMed: 22895918
DOI: 10.1002/14651858.CD001273.pub2 -
Food Chemistry Jun 2024In this study, the effects of thermal treatments on the structural, rheological, water mobility, antioxidant, and astringency properties of proanthocyanidin (PA)-pectin...
In this study, the effects of thermal treatments on the structural, rheological, water mobility, antioxidant, and astringency properties of proanthocyanidin (PA)-pectin binary complexes were investigated. Thermal treatments (25, 63, or 85 °C) significantly decreased the particle size but increased the molecular weight of PA-pectin complexes, which indicated that heating altered the intermolecular and intramolecular interactions between PA and pectin. The thermal treatments reduced the apparent viscosity of both pectin and PA-pectin complexes, but the presence of proanthocyanidins (PAs) increased the apparent viscosity and water mobility of the PA-pectin complexes. Antioxidant activity analysis showed that the presence of pectin slightly reduced the antioxidant activity of the PAs, but there were no significant changes in the total phenolic content and antioxidant activity after thermal treatment. Finally, we found that pectin reduced the astringency of the PAs by forming PA-pectin complexes. Moreover, the thermal treatments also significantly reduced the astringency of the PA-pectin complexes.
Topics: Pectins; Proanthocyanidins; Antioxidants; Astringents; Viscosity; Water; Rheology
PubMed: 38245989
DOI: 10.1016/j.foodchem.2024.138490 -
Journal of Gastroenterology and... May 1999Xiao zhi ling (XZL), which consists of Chinese nutgalls and aluminium potassium sulphate, is used as a local injection for the treatment of internal haemorrhoids in... (Comparative Study)
Comparative Study
BACKGROUND
Xiao zhi ling (XZL), which consists of Chinese nutgalls and aluminium potassium sulphate, is used as a local injection for the treatment of internal haemorrhoids in China. It is also used for endoscopic sclerotherapy of oesophageal varices. To date, however, it has not been compared with other sclerosants with regard to its safety and efficacy.
METHODS
In the present study, the effect on the endothelium and the haemolytic and thrombosing effects of XZL were compared with those of 5% ethanolamine oleate and 1% polidocanol, using an endothelial cell line and red blood cells taken from rats and the dorsal marginal ear vein of rabbits. In addition, XZL was injected into the area surrounding varices in rats and its efficacy was studied endoscopically and histologically.
RESULTS
Xiao zhi ling reduced the size of varices in rats after causing severe damage in the injected region. Compared with the other two sclerosants, however, XZL had little effect on the endothelium and was the least haemolytic compound. Furthermore, XZL did not cause thrombosis in the injected vein of a rabbit.
CONCLUSIONS
These results suggest that XZL is another type of sclerosant with astringent rather than detergent properties. This compound should be used to treat oesophageal varices by paravariceal injection in smaller doses than 5% ethanolamine oleate and 1% polidocanol.
Topics: Alum Compounds; Animals; Astringents; Cattle; Cell Line; China; Dose-Response Relationship, Drug; Drugs, Chinese Herbal; Endothelium, Vascular; Erythrocytes; Esophageal and Gastric Varices; Hemolysis; Male; Oleic Acids; Polidocanol; Polyethylene Glycols; Rabbits; Rats; Rats, Wistar; Sclerosing Solutions; Sclerotherapy; Thrombosis
PubMed: 10355514
DOI: 10.1046/j.1440-1746.1999.01891.x -
Molecules (Basel, Switzerland) Jun 2020Astringency and bitterness are organoleptic properties widely linked to tannin compounds. Due to their significance to food chemistry, the food industry, and to human... (Review)
Review
Astringency and bitterness are organoleptic properties widely linked to tannin compounds. Due to their significance to food chemistry, the food industry, and to human nutrition and health, these tannins' taste properties have been a line of worldwide research. In recent years, significant advances have been made in understanding the molecular perception of astringency pointing to the contribution of different oral key players. Regarding bitterness, several polyphenols have been identified has new agonists of these receptors. This review summarizes the last data about the knowledge of these taste properties perceived by tannins. Ultimately, tannins' astringency and bitterness are hand-in-hand taste properties, and future studies should be adapted to understand how the proper perception of one taste could affect the perception of the other one.
Topics: Astringents; Food Analysis; Food Industry; Humans; Polyphenols; Tannins; Taste
PubMed: 32498458
DOI: 10.3390/molecules25112590 -
Deutsche Zahnarztliche Zeitschrift Dec 1953
Topics: Astringents; Plants
PubMed: 13127598
DOI: No ID Found -
Phytochemistry 2007After the early encouragement from the outstanding contribution in the early 1900s of Emil Fischer to an understanding of vegetable tannins the work of the following... (Review)
Review
After the early encouragement from the outstanding contribution in the early 1900s of Emil Fischer to an understanding of vegetable tannins the work of the following half-century had simply exemplified the complexity of the problems they presented. It was generally recognised [Freudenberg, 1920. Die Chemie der Natürliche Gerbstoffe. Springer, Berlin] that there was a broad division into condensed or non-hydrolysable and hydrolysable tannins but much else remained vague and untidy. In the 1950s Bate-Smith and Swain gave the lead into totally new ways of looking at these substances. They drew aside for the first time the curtains on the botanical aspects of these substances to reveal the rich vistas which lay beyond. It was to initiate remarkable progress in the next fifty years in the understanding of their chemistry and biochemistry; some of the principal developments of this work are reviewed herein.
Topics: Astringents; Protein Binding; Proteins; Tannins; Taste; Vegetables
PubMed: 18037145
DOI: 10.1016/j.phytochem.2007.09.009 -
Chemical Senses Jan 2010The extent of the change in salivary protein characteristics after repeated stimulations was shown to be correlated to differences in perceived astringency. Salivary...
The extent of the change in salivary protein characteristics after repeated stimulations was shown to be correlated to differences in perceived astringency. Salivary characteristics of 77 subjects were compared after masticatory (S1) and taste/masticatory (S2) stimulations. The variations (S2 minus S1) of protein concentration and saliva haze-forming capacity (HFC) were used to define 3 subject groups: low responding (LR, n = 20), medium responding (MR, n = 37), and high responding (HR, n = 20). Salivary protein concentration did not change in LR subjects; decreased a little, but significantly, in MR subjects; and strongly decreased in HR subjects. After S2, HFC increased in LR subjects, slightly decreased in MR subjects, and strongly decreased in HR subjects. Salivary protein electrophoresis patterns for HR and LR subjects were analyzed. No significant modifications of glycosylated proline-rich proteins (PRPs), PRPs, and amylases and a slight decrease in cystatins and histatins were found when S2 and S1 samples were compared in LR subjects, whereas HR subjects showed a strong decrease in all the above proteins after S2. Significant modifications of mucins were not found. Tannic acid (TA, 3 g/L) astringency ratings after S1 from HR subjects were significantly higher than those from the other 2 groups, whereas no differences were found comparing LR and MR ratings. The "carryover" effect due to 4 sequential exposures to TA samples (1.4 g/L) was observed in both HR and MR groups, whereas no significant astringency rating variation was found in the LR group. The results support the inhibiting role of proteins with strong phenol-binding activity on astringency elicitation. Individual physiological variations of parotid gland functionality might account for differences in sensitivity to astringent phenolic stimuli.
Topics: Adult; Amylases; Astringents; Female; Histatins; Humans; Male; Mucins; Saliva; Salivary Cystatins; Salivary Proteins and Peptides; Stimulation, Chemical; Tannins; Taste Perception; Time Factors
PubMed: 19942580
DOI: 10.1093/chemse/bjp084 -
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