Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste

The effect of pectic polysaccharides from grape skins on salivary protein – procyanidin interactions

(2020) Elsa Brandão et al.   CARBOHYDRATE POLYMERS

Cell Wall Mannoproteins from Yeast Affect Salivary Protein–Flavanol Interactions through Different Molecular Mechanisms

(2020) Elvira Manjón et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Chemical Species on Polyphenol–Protein Interactions Related to Wine Astringency

(2019) A. M. Ramos-Pineda et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Wine Fining with Plant Proteins

(2019) Matteo Marangon et al.   MOLECULES

Oral Wine Texture Perception and Its Correlation with Instrumental Texture Features of Wine-Saliva Mixtures

(2019) Laura Laguna et al.   Foods

Evaluation of astringent taste of green tea through mass spectrometry-based targeted metabolic profiling of polyphenols

(2019) Juhua Zhuang et al.   FOOD CHEMISTRY

Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications

(2019) Tran Hong Quan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Interactions of arabinan-rich pectic polysaccharides with polyphenols

(2019) Pedro A.R. Fernandes et al.   CARBOHYDRATE POLYMERS

A novel experimental set up for in situ oral lubrication measurements

(2019) Linyi Mo et al.   FOOD HYDROCOLLOIDS

Wine polysaccharides modulating astringency through the interference on interaction of flavan-3-ols and BSA in model wine

(2019) Xiaoqing Lei et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Development of a New Cell-Based Oral Model To Study the Interaction of Oral Constituents with Food Polyphenols

(2019) Sónia Soares et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation

(2019) Elsa Brandão et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2018) Sarah Ployon et al.   FOOD CHEMISTRY

Study of human salivary proline-rich proteins interaction with food tannins

(2018) Susana Soares et al.   FOOD CHEMISTRY

Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols

(2018) Susana Soares et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Wine astringency reduces flavor intensity of Brussels sprouts

(2018) Guy Carpenter et al.   JOURNAL OF TEXTURE STUDIES

Measurement of the interaction between mucin and oenological tannins by Surface Plasmon Resonance (SPR); relationship with astringency

(2018) J. Gombau et al.   FOOD CHEMISTRY

Molecular study of mucin-procyanidin interaction by fluorescence quenching and Saturation Transfer Difference (STD)-NMR

(2017) Elsa Brandão et al.   FOOD CHEMISTRY

Wine polysaccharides influence tannin-protein interactions

(2017) Aude A. Watrelot et al.   FOOD HYDROCOLLOIDS

Haze in Apple-Based Beverages: Detailed Polyphenol, Polysaccharide, Protein, and Mineral Compositions

(2017) Melanie Millet et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Activation of human bitter taste receptors by polymethoxylated flavonoids

(2016) Yuki Kuroda et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Contribution of Human Oral Cells to Astringency by Binding Salivary Protein/Tannin Complexes

(2016) Susana Soares et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of sodium chloride treatment and polysaccharides as debittering agent on the physicochemical properties, antioxidant capacity and sensory characteristics of bitter gourd (Momordica charantia) juice

(2016) R. Siti Rashima et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Comparison of microcalorimetry and haze formation to quantify the association of B-type procyanidins to poly-l-proline and bovine serum albumin

(2015) Aude A. Watrelot et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Astringency Is a Trigeminal Sensation That Involves the Activation of G Protein-Coupled Signaling by Phenolic Compounds

(2014) N. Schobel et al.   CHEMICAL SENSES

Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency

(2014) Natalia Quijada-Morín et al.   FOOD CHEMISTRY

In Vivo Interactions between Procyanidins and Human Saliva Proteins: Effect of Repeated Exposures to Procyanidins Solution

(2014) Elsa Brandão et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Understanding the Molecular Mechanism of Anthocyanin Binding to Pectin

(2014) Ana Fernandes et al.   LANGMUIR

6-Methoxyflavanones as Bitter Taste Receptor Blockers for hTAS2R39

(2014) Wibke S. U. Roland et al.   PLoS One

Interactions between Pectic Compounds and Procyanidins are Influenced by Methylation Degree and Chain Length

(2013) Aude A. Watrelot et al.   BIOMACROMOLECULES

Activation of the hTAS2R14 Human Bitter-Taste Receptor by (−)-Epigallocatechin Gallate and (−)-Epicatechin Gallate

(2013) Toyomi YAMAZAKI et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Neutral sugar side chains of pectins limit interactions with procyanidins

(2013) Aude A. Watrelot et al.   CARBOHYDRATE POLYMERS

Interactions between grape skin cell wall material and commercial enological tannins. Practical implications

(2013) Ana Belén Bautista-Ortín et al.   FOOD CHEMISTRY

Different Phenolic Compounds Activate Distinct Human Bitter Taste Receptors

(2013) Susana Soares et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Polysaccharide Composition of Monastrell Red Wines from Four Different Spanish Terroirs: Effect of Wine-Making Techniques

(2013) Rafael Apolinar-Valiente et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of the Bitter-Masking Potential of Food Proteins for EGCG by a Cell-Based Human Bitter Taste Receptor Assay and Binding Studies

(2013) Maxime C. Bohin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bitter Taste Receptor Activation by Flavonoids and Isoflavonoids: Modeled Structural Requirements for Activation of hTAS2R14 and hTAS2R39

(2013) Wibke S. U. Roland et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Assessment of the fining efficiency of zeins extracted from commercial corn gluten and sensory analysis of the treated wine

(2013) Barbara Simonato et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Proline: The Distribution, Frequency, Positioning, and Common Functional Roles of Proline and Polyproline Sequences in the Human Proteome

(2013) Alexander A. Morgan et al.   PLoS One

Protein/Polyphenol Interactions: Past and Present Contributions. Mechanisms of Astringency Perception

(2012) Victor de Freitas et al.   CURRENT ORGANIC CHEMISTRY

Comparison of the affinity and selectivity of insoluble fibres and commercial proteins for wine proanthocyanidins

(2012) Keren A. Bindon et al.   FOOD CHEMISTRY

Interaction of different classes of salivary proteins with food tannins

(2012) Susana Soares et al.   FOOD RESEARCH INTERNATIONAL

Carbohydrates Inhibit Salivary Proteins Precipitation by Condensed Tannins

(2012) Susana Soares et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of Processing on the Noncovalent Interactions between Procyanidin and Apple Cell Wall

(2012) Carine Le Bourvellec et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Efficacy of Food Proteins as Carriers for Flavonoids

(2012) Maxime C. Bohin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A Discussion of Polyphenols in Beer Physical and Flavour Stability

(2012) Patricia M. Aron et al.   JOURNAL OF THE INSTITUTE OF BREWING

The Colloidal State of Tannins Impacts the Nature of Their Interaction with Proteins: The Case of Salivary Proline-Rich Protein/Procyanidins Binding

(2012) Olivier Cala et al.   LANGMUIR

Individual astringency responsiveness affects the acceptance of phenol-rich foods

(2011) Caterina Dinnella et al.   APPETITE

Plant Polyphenols: Chemical Properties, Biological Activities, and Synthesis

(2011) Stéphane Quideau et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Evaluation of the bitterness of green tea catechins by a cell-based assay with the human bitter taste receptor hTAS2R39

(2011) Masataka Narukawa et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Influence Of Age On Red Wine Colour During Fining With Bentonite And Gelatin

(2011) Snezana Stankovic et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Soy Isoflavones and Other Isoflavonoids Activate the Human Bitter Taste Receptors hTAS2R14 and hTAS2R39

(2011) Wibke S.U. Roland et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reactivity of Human Salivary Proteins Families Toward Food Polyphenols

(2011) Susana Soares et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ability of a salivary intrinsically unstructured protein to bind different tannin targets revealed by mass spectrometry

(2010) Francis Canon et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

NMR and molecular modeling of wine tannins binding to saliva proteins: revisiting astringency from molecular and colloidal prospects

(2010) Olivier Cala et al.   FASEB JOURNAL

Taste characterisation of green tea catechins

(2010) Masataka Narukawa et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Enhancement of Both Salivary Protein−Enological Tannin Interactions and Astringency Perception by Ethanol

(2010) Elías Obreque-Slíer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Thermodynamics of Grape and Wine Tannin Interaction with Polyproline: Implications for Red Wine Astringency

(2010) Jacqui M. McRae et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Three TAS2R Bitter Taste Receptors Mediate the Psychophysical Responses to Bitter Compounds of Hops (Humulus lupulus L.) and Beer

(2009) Daniel Intelmann et al.   Chemosensory Perception

Mechanistic Approach by Which Polysaccharides Inhibit α-Amylase/Procyanidin Aggregation

(2009) Susana I. Soares et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

High Contents of Nonextractable Polyphenols in Fruits Suggest That Polyphenol Contents of Plant Foods Have Been Underestimated

(2009) Sara Arranz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dietary phenolics: chemistry, bioavailability and effects on health

(2009) Alan Crozier et al.   NATURAL PRODUCT REPORTS

Is there a direct relationship between oral astringency and human salivary protein binding?

(2008) Bernd Schwarz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Interaction of astringent grape seed procyanidins with oral epithelial cells

(2008) Caroline Payne et al.   FOOD CHEMISTRY

Quantitative Reconstruction of the Nonvolatile Sensometabolome of a Red Wine

(2008) Jan Carlos Hufnagel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

HPLC Determination of Extractable and Unextractable Proanthocyanidins in Plant Materials

(2008) Jarkko K. Hellström et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of the Glycosylation of Human Salivary Proline-Rich Proteins on Their Interactions with Condensed Tannins

(2008) Pascale Sarni-Manchado et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aggregation of a Proline-Rich Protein Induced by Epigallocatechin Gallate and Condensed Tannins: Effect of Protein Glycosylation

(2008) Christine Pascal et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A physiological model of tea-induced astringency

(2008) A. Nayak et al.   PHYSIOLOGY & BEHAVIOR

Chemical characterization and antioxidant activities of oligomeric and polymeric procyanidin fractions from grape seeds

(2007) Isabel Spranger et al.   FOOD CHEMISTRY

Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution

(2007) Hélène Fontoin et al.   FOOD QUALITY AND PREFERENCE