Molecular Insights into the Astringency of <i>Clitoria ternatea</i> Tea: Role of Phenolic Structure, Oral Constituents, and pH.

ABSTRACT: Astringency is a key sensory attribute in plant-based products, often linked to phenolic compounds, such as anthocyanins and flavonols. This study explores the molecular basis of astringency in butterfly pea flower tea using a cell-based model comprising human saliva, oral mucosal pellicle, and HSC3 oral epithelial cells. Specifically, it aimed to (i) assess the contribution of oral constituents to phenolic compound binding (ternatins, flavonols); (ii) evaluate compound-specific interactions; and (iii) determine the influence of pH. Significant interactions with HSC3 oral cells were observed, though inhibited by salivary proteins. Structural features of phenolic compounds also modulated interactions: p-coumaroyl residues enhanced, while rhamnosyl residues reduced them. Acidic condit

SUBMITTER: Silva IE 

PROVIDER: S-EPMC12818758 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature