Search results for "TANNIN"

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…

Retrospective Cohort Study of Cancer Mortality at the Minsk Leather Tannery

2006

The cohort of 768 workers who were actively employed for a minimum of 6 months and died was retrospectively followed from 1 January 1953 to 31 December 2000. There were 328 women and 440 men observed. Proportionate mortality ratios (PMRs) were calculated using the Minsk-city population mortality proportions to generate expected numbers. The significant excess of pancreatic cancer (PMR=366%; 95%CI=134-800) and melanoma and skin cancer (PMR=455%; 95% CI=123-1,164) in women-workers of Dyeing and stuffing workshops was shown. The significantly high mortality from pancreatic cancer among Dyeing and stuffing workshops' female workers hired and discharged between 1958 and 1984 (PMR=1,024%; 95% CI=…

Aroma release in the oral cavity after wine intake is influenced by wine matrix composition

2018

The aim of this study has been to investigate if wine matrix composition might influence the interaction between odorants and oral mucosa in the oral cavity during a “wine intake-like” situation. Aroma released after exposing the oral cavity of three individuals to different wines (n = 12) previously spiked with six target aromas was followed by an -in vivo intra-oral SPME approach. Results showed a significant effect of wine matrix composition on the intra-oral aroma release of certain odorants. Among the wine matrix parameters, phenolic compounds showed the largest impact. This effect was dependent on their chemical structure. Some phenolic acids (e.g. hippuric, caffeic) were associated t…

Constituents of Peperomia vulcanica Baker & C. H. Wright (Piperaceae) with antiparasitic activity

2021

Abstract The investigation of the CH2Cl2-MeOH (1:1) extract of Peperomia vulcanica which showed antileishmanial activity during preliminary screening led to the isolation of two previously unknown compounds named peperolignan (1) and peperotannin (2) along with 13 known compounds. Their structures were determined on the basis of their spectroscopic data. The isolated compounds were assessed in vitro for their antileishmanial and antiplasmodial activities against Leishmania donovani 1S (MHOM/SD/62/1S) promastigotes and the Plasmodium falciparum chloroquine-sensitive 3D7 strain (Pf3D7), respectively. They were also assessed for their cytotoxicity on Raw 264.7 macrophage cells. The mixture of …

SKRINING FITOKIMIA, UJI AKTIVITAS ANTIMIKROBA DAN ANTITUMOR TUMBUHAN OBAT KABUPATEN MANOKWARI

2008

<p><em>Pythochemistry screening and testing of antimicrobial and antitumor activities was carried out on 31 species of medicinal plants distributed around Manokwari Regency.  All parts of the plants were collected and screened for the presence of alkaloids, saponins, and tannins; antimicrobial and antitumor activity. The number of positive tests obtained are 17 (55, 3%) for alkaloids, 6 (19, 4%) for saponins, and 26 (84, 7%) for tannins. Eleven species shown inhibition activities (antimicrobial) to Candida albicans, Staphyloccocus aureus, and Echericia colii while only seven species have antitumor activity, especially against tumor cell P-388. </em></p>

Surrealismo e dintorni

2010

Tannin analysis of chestnut bark samples (Castanea sativa Mill.) by HPLC-DAD-MS.

2014

In the present investigation, an HPLC-DAD/ESI-MS method for the complete analysis of tannins and other phenolic compounds of different commercial chestnut bark samples was developed. A total of seven compounds (vescalin, castalin, gallic acid, vescalagin, 1-O-galloyl castalagin, castalagin and ellagic acid) were separated and quantified, being 1-O-galloyl castalagin tentatively identified and found for the first time in chestnut bark samples. Thus, this method provided information regarding the composition and quality of chestnut bark samples, which is required since these samples are commercialised due to their biochemical properties as ingredients of food supplements.

Discrimination of astringent and deastringed hard ‘Rojo Brillante’ persimmon fruit using a sensory threshold by means of hyperspectral imaging

2019

[EN] Persimmon fruit cv. 'Rojo Brillante' is an astringent cultivar due to its content of soluble tannins, which are insolubilised during the ripening of the fruit. Traditionally, the consumption of this cultivar has only been possible when the fruit is overripe and the texture is soft. Postharvest treatments based on exposing fruits to high CO2 concentrations allow astringency removal while preserving high flesh firmness. However, the effectiveness of this treatment is controlled by means of slow destructive methods. The aim of this work is to study the application of hyperspectral imaging in the spectral range 450-1040 nm to discriminate astringent (A) and deastringed (DA) fruits non-dest…

Varietal and geographic classification of french red wines in terms of pigments and flavonoid compounds

1988

Thirty-four French red wines originating from six different grape varieties and three different production areas were analysed in duplicate for 15 anthocyanins, ten flavonoids and three colour parameters, F-statistics, principal component analysis and stepwise discriminant analysis were used to identify and to explain differences among samples. Clear difference between wines made from different varieties were mainly related to anthocyanin 3-acylglucosides. Malvidin and peonidin 3-acetylglucosides were found in increasing concentrations in wines made respectively from Grenache, Carignan, Cinsault, Merlot, Carbernet Sauvignon and Cabernet Franc grapes; the concentrations of peonidin and malvi…

Identification of the plant compound geraniin as a novel Hsp90 inhibitor

2013

Besides its function in normal cellular growth, the molecular chaperone heat shock protein 90 (Hsp90) binds to a large number of client proteins required for promoting cancer cell growth and/or survival. In an effort to discover new small molecules able to inhibit the Hsp90 ATPase and chaperoning activities, we screened, by a surface plasmon resonance assay, a small library including different plant polyphenols. The ellagitannin geraniin, was identified as the most promising molecule, showing a binding affinity to Hsp90α similar to that of 17-(allylamino)-17-demethoxygeldanamycin (17AGG). Geraniin was able to inhibit in vitro the Hsp90α ATPase activity in a dose−dependent manner, with an in…