Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
(CF) is commonly used to make juice, porridge, and also as dietary supplements owing to anti-inflammatory and antioxidant activities. However, astringency affects the palatability and compliance. During taste masking, it is essential to identify astringent mechanism to balance masking needs and efficacy maintenance. Pharmacophore was employed to screen potential astringent compositions, guiding the location of astringency. Qualitative and quantitative analyses were conducted using HPLC. Molecular docking was used to verify astringent components. Saliva proteins (SPs)-CF interaction was analyzed by SDS-PAGE, FT-IR, and fluorescence spectrum to explore astringent mechanism. Gallic acid, corilagin, 1,3,6-tri-O-galloylglucose, chebulagic acid, chebulinic acid, and ellagic acid were identified as key astringent substances. Hydrogen bonding and hydrophobic interaction facilitated the combination of CF with SPs. During interaction, SPs structures underwent folding, and partial -helix and -sheet structure transformed into -turn. Overall, this study firstly elucidate the astringent mechanism of CF, establishing foundations for precise astringency masking.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC12309961 | PMC |
| http://dx.doi.org/10.1016/j.fochx.2025.102825 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
An In Vitro Tribological Astringency Assessment Method Based on Astringency Perception Mechanism.
J Texture Stud
October 2025
College of Automation Engineering, Northeast Electric Power University, Jilin, China.
Astringency is a complex oral sensation characterized by dryness and constriction in the mouth. It is typically induced by polyphenol-rich foods and beverages such as wine and tea. The quantitative assessment of astringency intensity has become a prominent research focus in the food science field.
View Article and Find Full Text PDFUnlocking the metabolic code of Qingzhuan tea from fresh leaves to finished product: Insights into flavor evolution at an industrial scale.
Food Chem
August 2025
National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops; College of Horticulture and Forestry of Huazhong Agricultural University, Wuhan 430064, China. Electronic address:
Qingzhuan tea (QZT) acquires distinctive sensory and functional properties, but the quality evolution during lengthy industrial processing remains unclear. Therefore, this study deciphers the flavor evolution mechanisms by analyzing non-volatile dynamics from fresh leaves to finished tea. A total of 821 metabolites were identified, with 136 differential metabolites mainly comprising lipid degradation and flavonoids polymerization potentially driving the formation of flavor.
View Article and Find Full Text PDFRevealing the dynamic changes in the metabolites and sensory quality of Citri Reticulatae Pericarpium during aging using feature-based molecular networks and metabolomics.
Food Chem X
July 2025
Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China.
The contribution of non-volatile metabolites to the unique flavor formation in Citri Reticulatae Pericarpium (CRP) during aging remains poorly characterized. This study employed sensory evaluation, electronic tongue (E-tongue) assessment, untargeted metabolomics in conjunction with feature-based molecular networks (FBMN) to elucidate flavor differentials and metabolic mechanisms during the aging process of CRP. The results showed that extended aging time enhanced the bitterness, astringency, aftertaste-bitterness, aftertaste-astringency, and sweetness of the CRP.
View Article and Find Full Text PDFEndophytic bacterium V4 from albino tea plant enhances umami taste as well as flowery and roasted aromas in dried tea.
Food Res Int
October 2025
National Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, Anhui 230036, China. Electronic address:
The application of microbial fertilizers in tea cultivation has emerged a promising strategy to enhance tea quality and promote sustainable agricultural practices. However, the underlying mechanism remains unclear. In this study, the impacts of endophytic bacteria V4 on tea fresh leaves and dried tea were investigated.
View Article and Find Full Text PDFInduction of proline-rich proteins in response to tannin treatment in Caenorhabditis elegans.
Sci Rep
August 2025
Institute for Pharmaceutical Biology and Phytochemistry, University of Münster, Münster, Germany.
Salivary proline-rich proteins (PRPs) represent a common mechanism of defense against tannins in mammals. Few reports exist regarding the occurrence or PRPs with similar function in nematodes and none of these proteins or their coding genes have been functionally characterized so far. In Caenorhabditis elegans, two genes (clx-1 and T22D1.
View Article and Find Full Text PDF