Binding site of different tannins on a human salivary proline-rich protein evidenced by dissociative photoionization tandem mass spectrometry

2015

Abstract The sensation of astringency is thought to originate from the interaction occurring between tannins and the salivary proline-rich proteins (PRPs). Astringency perception can be modified by the structure of tannins. Herein, we study the interactions occurring between the human salivary PRP, IB5, and three model tannins with different structure, epigallocatechin gallate and the procyanidin dimers B2 and B2 3′ O -gallate, using the coupling of mass spectrometry and VUV-synchrotron radiation. The results obtained indicate that the structure of tannins, in particular the degree of polymerization and the galloylation, does not modify the binding site on IB5 involved in the interaction.

The membrane-associated MUC1 improves adhesion of salivary MUC5B on buccal cells. Application to development of an in vitro cellular model of oral ep…

2015

Objectives: The mucosal pellicle is a thin layer of salivary proteins, mostly MUC5B mucins, anchored to epithelial oral cells. This pellicle is involved in protection of oral mucosae against abrasion, pathogenic microorganisms or chemical xenobiotics. The present study aimed at studying the involvement of MUC1 in mucosal pellicle formation and more specifically in salivary MUC5B binding using a cell-based model of oral epithelium. DESIGN: MUC1 mRNAs were not detected in TR146 cells, and therefore a stable cell line named TR146/MUC1 expressing this protein was developed by transfection. TR146 and TR146/MUC1 were incubated with human saliva in order to evaluate retention of MUC5B by epithelia…

Localization of the binding site of different model tannins on the salivary PRP IB5

2014

Localization of the binding site of different model tannins on the salivary PRP IB5. 3. international conference on Food oral processing: physics, physiology and psychology of eating

Nanoscale Mapping of the Physical Surface Properties of Human Buccal Cells and Changes Induced by Saliva

2019

International audience; The mucosal pellicle, also called salivary pellicle, is a thin biological layer made of salivary and epithelial constituents, lining oral mucosae. It contributes to their protection against microbiological, chemical, or mechanical insults. Pellicle formation depends on the cells’ surface properties, and in turn the pellicle deeply modifies such properties. It has been reported that the expression of the transmembrane mucin MUC1 in oral epithelial cells improves the formation of the mucosal pellicle. Here, we describe an approach combining classical and functionalized tip atomic force microscopy and scanning microwave microscopy to characterize how MUC1 induces change…

The role of saliva in aroma release and perception

2017

Aroma perception is an important factor driving food acceptance. Volatile organic compounds (VOCs) are released from the food matrix and then reach the receptors located in the nasal cavity, leading to their perception. These steps are closely dependent on the physicochemical properties of the volatile compounds and the food matrix, but also on human physiology. Among the different physiological parameters involved, the literature reports that saliva has various effects on VOCs and therefore appears as a major actor impacting the perception of aroma. This article reviews how saliva takes part in aroma release, considering both in vitro and in vivo approaches, and how it may affect perceptio…

Understanding retention and metabolization of aroma compounds using an in vitro model of oral mucosa.

2020

International audience; The mechanism leading to aroma persistence during eating is not fully described. This study aims at better understanding the role of the oral mucosa in this phenomenon. Release of 14 volatile compounds from different chemical classes was studied after exposure to in vitro models of oral mucosa, at equilibrium by Gas-Chromatography-Flame Ionization Detection (GC-FID) and in dynamic conditions by Proton Transfer Reaction- Mass Spectrometry (PTR-MS). Measurements at equilibrium showed that mucosal hydration reduced the release of only two compounds, pentan-2-one and linalool (p < 0.05), and suggested that cells could metabolize aroma compounds from different chemical fa…

Mechanisms of astringency: Structural alteration of the oral mucosal pellicle by dietary tannins and protective effect of bPRPs

2018

International audience; The interaction of tannins with salivary proteins is involved in astringency. This paper focussed on saliva liningoral mucosae, the mucosal pellicle. Using a cell-based model, the impact of two dietary tannins (EgC and EgCG)on the mucosal pellicle structure and properties was investigated by microscopic techniques. The role of basicProline-Rich-Proteins (bPRPs) in protecting the mucosal pellicle was also evaluated.At low (0.05 mM) tannin concentration, below the sensory detection threshold, the distribution of salivarymucins MUC5B on cells remained unaffected. At 0.5 and 1 mM, MUC5B-tannin aggregates were observed andtheir size increased with tannin concentration and…

Design of an in-vitro model of oral mucosa: microscopic characterization

2014

International audience

Interactions between aroma compounds and the oral mucosa could be responsible for aroma persistence

2016

Interactions between aroma compounds and the oral mucosa could be responsible for aroma persistence. 4. international conference on food oral processing - “Food Oral Processing through life: interplay between food structure, sensory, pleasure and nutritional needs.”

A mucosal pellicle modifies the physical properties of epithelial

2017

International audience

New insight on the role of the oral mucosa in aroma release

2017

Développement d’une méthode d’analyse de la désorption de composés d’arôme par PTR-MS sur un modèle in vitro de muqueuse orale

2015

Développement d’une méthode d’analyse de la désorption de composés d’arôme par PTR-MS sur un modèle in vitro de muqueuse orale. Congrès français de Spectrométrie de Masse et d'Analyse Protéomique (SMAP 2015)

Role of mucosa and mucosal pellicle in aroma persistence

2016

International audience

International Scanning Probe Microscopy Conference

2016

International audience