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Related Experiment Videos

Saliva tannin interactions.

J F Prinz1, P W Lucas

  • 1Basic Medical Sciences, St Bartholomew's and the Royal London School of Medicine and Dentistry, Queen Mary and Westfield, London, U.K. J.F.Prinz@mds.qmw.ac.uk

Journal of Oral Rehabilitation
|December 7, 2000
PubMed
Summary
This summary is machine-generated.

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Tannins in plant foods reduce saliva

Area of Science:

  • Oral biology
  • Food science
  • Sensory science

Background:

  • Plant foods contain tannins, which bind proteins and cause astringency.
  • The oral detection mechanism and effects of tannins on chewing and swallowing are poorly understood.
  • Salivary proline-rich proteins (PRP) are known to interact with tannins.

Purpose of the Study:

  • To investigate the oral detection mechanism of tannins.
  • To determine the effects of tannins on saliva lubrication and oral processing.

Main Methods:

  • In vitro tests using tannic acid and human saliva.
  • Measurement of saliva viscosity and friction.
  • Literature review on mammalian and human responses to tannins.

Related Experiment Videos

Main Results:

  • Tannic acid significantly reduced saliva's lubricating properties by decreasing viscosity and increasing friction.
  • These changes support astringency as a tactile sensory phenomenon.
  • The effect of tannins is dependent on the presence of salivary proline-rich proteins (PRP).

Conclusions:

  • Tannins interfere with bolus formation during mastication in mammals with salivary PRP.
  • Increased friction from tannins may signal potential tooth wear.
  • The rapid oral clearance of food particles by tannin-rich beverages may explain their popularity at the end of meals.