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Carbohydrates Inhibit Salivary Proteins Precipitation by Condensed Tannins
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Facts and artifacts in proteomics of body fluids. What proteomics of saliva is telling us?
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Different isoforms and post‐translational modifications of human salivary acidic proline‐rich proteins
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Ability of a salivary intrinsically unstructured protein to bind different tannin targets revealed by mass spectrometry
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Influence of the degree of polymerisation in the ability of catechins to act as anthocyanin copigments
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A Review of the Salivary Proteome and Peptidome and Saliva-derived Peptide Therapeutics
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Isolation and characterisation of cell wall polymers from olive pulp (Olea europaea L.)
inferredcites →https://doi.org/10.1016/0031-9422(94)85061-5openalex-snapshot
Polyphenols, astringency and proline-rich proteins
inferredcites →https://doi.org/10.1016/j.aca.2003.08.072openalex-snapshot
Influence of the tannin structure on the disruption effect of carbohydrates on protein–tannin aggregates
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Simple and solvent-free methodology for simultaneous quantification of methanol and acetic acid content of plant polysaccharides based on headspace solid phase microextraction-gas chromatography (HS-SPME-GC-FID)
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Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution
inferredcites →https://doi.org/10.1016/j.foodqual.2009.12.005openalex-snapshot
The effect of polysaccharides on the astringency induced by phenolic compounds
inferredcites →https://doi.org/10.1016/s0003-9969(98)00040-5openalex-snapshot
Interaction of tannin with human salivary proline-rich proteins
inferredcites →https://doi.org/10.1016/s0021-9258(18)68522-9openalex-snapshot
Histatins, a novel family of histidine-rich proteins in human parotid secretion. Isolation, characterization, primary structure, and fungistatic effects on Candida albicans.
inferredcites →https://doi.org/10.1016/s0031-9422(00)84566-5openalex-snapshot
Polyphenol interactions: astringency and the loss of astringency in ripening fruit☆
inferredcites →https://doi.org/10.1016/s0031-9422(98)00107-1openalex-snapshot
Characterisation of oligomeric and polymeric procyanidins from grape seeds by liquid secondary ion mass spectrometry
inferredcites →https://doi.org/10.1016/s0308-8146(02)00479-xopenalex-snapshot
Study of carbohydrate influence on protein–tannin aggregation by nephelometry
inferredcites →https://doi.org/10.1021/bk-1986-0310.ch001openalex-snapshot
An Introduction to Pectins: Structure and Properties
inferredcites →https://doi.org/10.1021/jf000981zopenalex-snapshot
Structural Features of Procyanidin Interactions with Salivary Proteins
inferredcites →https://doi.org/10.1021/jf010897zopenalex-snapshot
Polyphenol/Peptide Binding and Precipitation
inferredcites →https://doi.org/10.1021/jf061835hopenalex-snapshot
Influence of Wine Pectic Polysaccharides on the Interactions between Condensed Tannins and Salivary Proteins
inferredcites →https://doi.org/10.1021/jf104975dopenalex-snapshot
Reactivity of Human Salivary Proteins Families Toward Food Polyphenols
inferredcites →https://doi.org/10.1021/jf801249eopenalex-snapshot
Influence of the Glycosylation of Human Salivary Proline-Rich Proteins on Their Interactions with Condensed Tannins
inferredcites →https://doi.org/10.1021/jf900302ropenalex-snapshot
Mechanistic Approach by Which Polysaccharides Inhibit α-Amylase/Procyanidin Aggregation
inferredcites →https://doi.org/10.1021/jf9502459openalex-snapshot
Nature of Polyphenol−Protein Interactions
inferredcites →https://doi.org/10.1021/jf960864xopenalex-snapshot
Effect of Ethanol on Red Wine Tannin−Protein (BSA) Interactions
inferredcites →https://doi.org/10.1021/jf990820zopenalex-snapshot
Binding Affinity of Hydrolyzable Tannins to Parotid Saliva and to Proline-Rich Proteins Derived from It
inferredcites →https://doi.org/10.1021/pr049953copenalex-snapshot
Characterization of the Human Salivary Basic Proline-Rich Protein Complex by a Proteomic Approach
inferredcites →https://doi.org/10.1042/bj2550015openalex-snapshot
The primary structures of six human salivary acidic proline-rich proteins (PRP-1, PRP-2, PRP-3, PRP-4, PIF-s and PIF-f)
inferredcites →https://doi.org/10.1067/mpr.2001.113778openalex-snapshot
A review of saliva: Normal composition, flow, and function
inferredcites →https://doi.org/10.1080/10408390701724223openalex-snapshot
Astringency: Mechanisms and Perception
inferredcites →https://doi.org/10.1094/asbcj-40-0147openalex-snapshot
Characterization of Haze-Forming Proteins of Beer and Their Roles in Chill Haze Formation
inferredcites →https://doi.org/10.1096/fj.10-158741openalex-snapshot
NMR and molecular modeling of wine tannins binding to saliva proteins: revisiting astringency from molecular and colloidal prospects
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Complete primary structure of statherin, a potent inhibitor of calcium phosphate precipitation, from the saliva of the monkey, Macaca arctoides
inferredcites →https://doi.org/10.1111/j.1745-459x.1998.tb00073.xopenalex-snapshot
EVIDENCE THAT SALIVARY PROTEINS ARE INVOLVED IN ASTRINGENCY
inferredcites →https://doi.org/10.1177/10454411930040030501openalex-snapshot
Alignment of Amino Acid and DNA Sequences of Human Proline-rich Proteins
inferredcites →https://doi.org/10.1177/154405910708600802openalex-snapshot
Saliva: a Dynamic Proteome
inferredcites →https://doi.org/10.1177/154411130201300208openalex-snapshot
I nteraction of P lant P olyphenols with S alivary P roteins
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Functionality of Non‐Starch Polysaccharides (NSPs)
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The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approach
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Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency
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Polymeric tannins significantly alter properties and in vitro digestibility of partially gelatinized intact starch granule
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The combination of epigallocatechin gallate with exopolysaccharides from Bacillus subtilis STB22 enhances α-amylase inhibitory activity
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Glycosylation of bovine serum albumin via Maillard reaction prevents epigallocatechin-3-gallate-induced protein aggregation
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Soluble polysaccharides reduce binding and inhibitory activity of tea polyphenols against porcine pancreatic α-amylase
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The interactions of wine polysaccharides with aroma compounds, tannins, and proteins, and their importance to winemaking
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Pectolytic enzyme treatment partially degrades an arabinogalactan protein–rhamnogalacturonan I–xyloglucan co-polymer in red wine as characterised using epitope mass profiling
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Fenolik Bileşiklerin Bağlı Formları ve Biyoyararlılığı
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inferred← citeshttps://doi.org/10.3168/jds.2020-18303openalex-snapshot
Invited review: Astringency in whey protein beverages
inferred← citeshttps://doi.org/10.33259/jlivestsci.2021.184-197openalex-snapshot
Use of ammoniated rice straw and tree leaves containing tannin as scarcity feed to Bakri lambs
inferred← citeshttps://doi.org/10.3390/foods10092204openalex-snapshot
Exopolysaccharides Producing Lactic Acid Bacteria in Wine and Other Fermented Beverages: For Better or for Worse?
inferred← citeshttps://doi.org/10.3390/foods12071484openalex-snapshot
Reducing the Flocculation of Milk Tea Using Different Stabilizers to Regulate Tea Proteins
inferred← citeshttps://doi.org/10.3390/foods15193522openalex-snapshot
From Waste to Value: Producing a Non-Astringent Persimmon Paste from Discarded ‘Rojo Brillante’ Fruit
inferred← citeshttps://doi.org/10.3390/ijms22094892openalex-snapshot
Preventive Applications of Polyphenols in Dentistry—A Review
inferred← citeshttps://doi.org/10.3390/molecules25112590openalex-snapshot
Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste
inferred← citeshttps://doi.org/10.3390/nu12092878openalex-snapshot
Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status
inferred← citeshttps://doi.org/10.3390/pr13020438openalex-snapshot
Effect of Collagen Peptide and Polysaccharide Combination on Astringency Elimination, Appearance, and Syneresis in Persimmon Paste
inferred← citeshttps://doi.org/10.3945/cdn.117.001081openalex-snapshot
Long-Term Dose-Response Condensed Tannin Supplementation Does Not Affect Iron Status or Bioavailability
inferred← citeshttps://doi.org/10.47749/t/unicamp.2018.1081187openalex-snapshot
Effect of the application of raspberry ("Rubus idaeus") and blackberry ("Rubus brasiliensis") pulp processing by-products on physicochemical characteristics, antioxidant capacity, oxidative and sensory stability of chicken Burger
inferred← citeshttps://doi.org/10.5891/jafps.50.83openalex-snapshot
Preparation of Paste without Astringency by Mixing Soy Milk and Persimmon and its Potential Use as an Ingredient for Nursing Care Foods Using Espuma
inferred← citeshttps://doi.org/10.5958/0974-181x.2022.00001.4openalex-snapshot
Effect of dietary supplementation of Acacia arabica bark dry extract on the enteric methane emission and performance of lactating buffaloes
inferred← citeshttps://doi.org/10.70675/031ed1fczd459z40c2z83fdz8dc255de7747openalex-snapshot
Composition et mécanismes de formation des troubles physico-chimiques dans les produits cidricoles
inferred← citeshttps://doi.org/10.70675/43d7481fz867az48dczb149z3c698e8ed6cdopenalex-snapshot
Les tanins hydrolysables et condensés : une piste pour la réduction de la production du méthane entérique par les ruminants en mileu tropical
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