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Updated: Oct 25, 2026

A Method for the Measurement of Salivary Gland Function in Mice
Published on: January 25, 2018
Astringency and Lubrication of Polyphenol Systems under Dynamic Salivary Replenishment
Enze Li1, Jingyi Xu1, Xinliang Mao2
1Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing100083, China.
Abstract:
Polyphenol-saliva interactions disrupt mucin-mediated lubrication and induce astringency, yet most models neglect dynamic salivary replenishment. Here, a stepwise artificial saliva (AS) addition model was developed to compare tannic acid (TA) and (-)-epigallocatechin gallate (EGCG), with or without xanthan gum (XG). Four systems (TA-AS, EGCG-AS, TA-XG-AS, EGCG-XG-AS) underwent sequential AS replenishment and were characterized using colloidal, spectroscopic, tribological, and electronic tongue analyses. TA-AS progressively formed larger aggregates and exhibited the highest friction, whereas EGCG-AS generated smaller particles and showed lower friction at intermediate stages. In XG-containing systems, TA-XG-AS formed ternary networks with mucin, stabilizing lubrication and reducing astringency. EGCG-XG-AS primarily enhanced film retention with limited aggregation. Spectroscopy and molecular docking suggested stronger TA-mucin interactions, whereas EGCG interactions were more reversible. Overall, polyphenol structure and XG modulation under dynamic replenishment governed mucin lubrication and astringency attenuation.
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