The link between salivary composition and sensitivity to astringency as a function of age has still not been established. In this work, we propose the hypothesis that ageing leads to changes in the concentration of salivary proline-rich proteins (PRPs), which alters the astringency perception threshold with age. To test this hypothesis, astringency sensitivity to tannic acid and saliva was assessed in 30 elderly people and 24 young people. Basic PRPs (bPRPs) and glycosylated PRPs (gPRPs) were quantified immunochemically via western blot analysis. The results showed that the amounts of bPRPs and gPRPs were similar between the young and elderly groups. However, a positive correlation between the gPRP amount and astringency threshold was observed only in the young group, while a negative correlation between the bPRP amount and astringency threshold was observed only in the elderly group. This finding suggests differences in the contribution of PRP type to astringency perception as a function of age.
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http://dx.doi.org/10.1016/j.fochms.2023.100192 | DOI Listing |
Physiol Behav
January 2025
Smell & Taste Clinic, Department of Otorhinolaryngology, ''Technische Universität Dresden'', Dresden, Germany.
Sensitivity to the bitterness of phenylthiocarbamide (PTC) is considered to be linked to general taste perception, which is higher in women, and exhibits a slight decrease with age. Additionally, PTC sensitivity may contribute to somatosensory perception of spiciness and astringency. However, controversial data have been reported.
View Article and Find Full Text PDFSci Rep
October 2024
Medical Microbiology and Immunology department, Faculty of Medicine, Minia University, Minia, Egypt.
Staphylococcus aureus produces a plethora of virulence factors to invade and establish infections in the host system, and biofilms are more resistant to antibiotics than planktonic cells. In this study, we aimed to investigate the anti-virulence and anti-biofilm potentials of zinc sulfate against S. aureus isolates.
View Article and Find Full Text PDFFood Chem X
October 2024
Institute of Biochemistry and Molecular Medicine, University of Bern, 3012 Bern, Switzerland.
Tannins are chemically diverse polyphenols in plant-derived products that not only show diverse biological activities but also play a crucial role in determining the sensory attributes of food and beverages. Therefore, their accurate and cost-effective quantification is essential. Here, we identified a novel fluorescence quenching mechanism of different synthetic rhodamine fluorophores, with a high selectivity towards tannic acid (TA) and catechin-3-gallate (C3G) compared to a structurally diverse panel of tannins and polyphenols.
View Article and Find Full Text PDFAppetite
October 2024
MED - Mediterranean Institute for Agriculture, Environment and Development & CHANGE - Global Change and Sustainability Institute, Institute for Advanced Studies and Research, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554, Évora, Portugal. Electronic address:
The Mediterranean Diet has been recognized as one of the healthiest and most sustainable dietary patterns and is flavor rich due to the use of different seasonings, such as aromatic plants, in dish confection. Based on the hypotheses that: 1) gustatory function will affect food choices; 2) seasoning flavors may be differently accepted according to individuals' gustatory functions; the aim of the present study was to assess the association between taste sensitivity and/or preference with Mediterranean Diet adherence and seasoning consumption. A total of 383 adults (18-59 years old; 198 female, 185 male) from North Alentejo region of Portugal were enrolled in this study, with 291 (145 female and 146 male) also evaluated for gustatory function.
View Article and Find Full Text PDFRSC Adv
June 2024
School and Hospital of Stomatology, Tianjin Medical University, Tianjin Key Laboratory of Oral Soft and Hard Tissues Restoration and Regeneration Tianjin 300070 China
Post-extraction wound infections are a common complication of dental extractions. More specifically, infection in the alveolar socket after tooth extraction accelerates the resorption and destruction of the alveolar bone, and ultimately affects the final restoration results. Currently, the main clinical treatment approaches applied to the socket after tooth extraction include mechanical wound debridement, chemical rinses (, chlorhexidine), filling of the extraction socket with absorbent gelatin sponges, and the systemic application of antibiotics.
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