Repeated exposure to epigallocatechin gallate solution or water alters bitterness intensity and salivary protein profile.

ABSTRACT: Polyphenols, bitter and astringent compounds present in many healthy foods, induce varied sensory responses across individuals. These differences in liking and flavor intensity may be attributable, in part, to differences in saliva. In the current study, we tested the effect of repeated consumption of a bitter polyphenol (epigallocatechin gallate, EGCG) solution on perceived bitterness intensity and salivary protein composition. We hypothesized exposure to EGCG would cause an increase in concentrations of salivary proteins that inhibit bitterness of polyphenols. We also hypothesized that participants with higher habitual polyphenol, specifically the flavanols, intake would experience less bitterness from EGCG solutions than those with low habitual intake, and that the high flavanol consume

SUBMITTER: Davis LA 

PROVIDER: S-EPMC8579467 | biostudies-literature | 2021 Dec

REPOSITORIES: biostudies-literature