Investigating the influence of astringent compounds on oral lubrication and the protective role of proline-rich proteins.

ABSTRACT: Astringency, characterized by dryness and roughness in the mouth, is a major challenge for the acceptance of plant-based protein-rich foods. The mechanisms behind this sensation, particularly the role of mucins and the oral epithelium, remain unclear. This study investigates the impact of tannins, specifically epigallocatechin gallate (EgCG), on oral lubrication and examines the role of MUC1 protein in the lubrification and potentially in the astringency perception. The protective effect of proline-rich proteins (PRPs) is also explored. In vitro tribological tests were performed on four oral epithelial models expressing different MUC1 isoforms, using a reconstructed mucosal pellicle. A homemade biotribometer measured friction and dissipated energy to assess tannin-mucin interactions. Resul

SUBMITTER: Ammam I 

PROVIDER: S-EPMC12770515 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature