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Updated: Jan 9, 2026
10:07
Identification of Post-translational Modifications of Plant Protein Complexes
Published on: February 22, 2014
24.5K
Unveiling plant protein astringency perception through neural and cellular responses
Ben Kew1,2, Melanie Rose Burke3, Markus Stieger4
1Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK. B.J.Kew@leeds.ac.uk.
Scientific Reports
|December 4, 2025
Summary
Plant protein astringency, a dryness sensation, hinders acceptance of plant-based foods. This study reveals it involves neural responses and salivary mucin binding, similar to tannins.
Area of Science:
- Food Science
- Sensory Science
- Neuroscience
Background:
- Plant proteins offer sustainable nutrition but have an astringency challenge impacting consumer acceptance.
- Astringency, a sensation of dryness, is a major barrier to plant-based food development.
Purpose of the Study:
- To experimentally investigate the origin of astringency in plant proteins.
- To understand the sensory, neural, and cellular mechanisms underlying plant protein astringency.
Main Methods:
- Sensory profiling was combined with functional near-infrared spectroscopy (fNIRS).
- In vitro, in vivo, and ex vivo studies utilized cell lines mimicking oral epithelium.
- Salivary mucin binding and neural responses in the prefrontal cortex were analyzed.
Main Results:
- Plant protein astringency elicits a distinct neural response in the prefrontal cortex.
- Astringency is linked to salivary mucin binding, mirroring tannin-like effects.
- Quantitative evidence for previously uncharacterized plant protein astringency was uncovered.
Conclusions:
- Plant protein astringency has identifiable sensory, neural, and cellular origins.
- Understanding these mechanisms is key to overcoming acceptance barriers for plant-based foods.
- This research paves the way for developing palatable, eco-friendly plant protein foods.
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