The effect of cations and epigallocatechin gallate on in vitro salivary lubrication.

Lubrication Saliva / chemistry Salivary Proteins and Peptides / metabolism Cations / analysis
Astringency Friction Ionic strength Lubrication Saliva Valency

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
01 Jan 2024
Historique:
received: 02 10 2022
revised: 28 06 2023
accepted: 20 07 2023
medline: 7 9 2023
pubmed: 1 8 2023
entrez: 1 8 2023
Statut: ppublish

Résumé

Ionic valency influences oral processing by changing salivary behavior and merits more attention since little is known. In this study, the influence of three ionic valences (monovalent, divalent and trivalent), ionic strength and epigallocatechin gallate (EGCG) on lubricating properties of saliva were investigated. Tribological measurements were used to characterize the lubrication response of KCl, MgCl

Identifiants

DOI: 10.1016/j.foodchem.2023.136968 PMID: 37527573
pubmed: 37527573
pii: S0308-8146(23)01586-8
doi: 10.1016/j.foodchem.2023.136968
pii:
doi:

Substances chimiques

epigallocatechin gallate BQM438CTEL
ferric chloride U38V3ZVV3V
Salivary Proteins and Peptides 0
Cations 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

136968

Informations de copyright

Copyright © 2023 The Author(s). Published by Elsevier Ltd.. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Georgios Agorastos (G)

Faculty of Science and Engineering, Campus Venlo, Maastricht University, Nassaustraat 36, 5911 BV Venlo, the Netherlands; T.A.S.T.E. Foundation, 6611 KS, Garstkampsestraat 11, Overasselt, the Netherlands; Physics and Physical Chemistry of Food, Wageningen University, Bornse Weilanden 9, 6708 PG Wageningen, the Netherlands. Electronic address: george.agorastos@maastrichtuniversity.nl.

Eva van Uitert (E)

Physics and Physical Chemistry of Food, Wageningen University, Bornse Weilanden 9, 6708 PG Wageningen, the Netherlands.

Emo van Halsema (E)

T.A.S.T.E. Foundation, 6611 KS, Garstkampsestraat 11, Overasselt, the Netherlands.

Elke Scholten (E)

Physics and Physical Chemistry of Food, Wageningen University, Bornse Weilanden 9, 6708 PG Wageningen, the Netherlands.

Aalt Bast (A)

Faculty of Science and Engineering, Campus Venlo, Maastricht University, Nassaustraat 36, 5911 BV Venlo, the Netherlands.

Peter Klosse (P)

T.A.S.T.E. Foundation, 6611 KS, Garstkampsestraat 11, Overasselt, the Netherlands.

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Classifications MeSH

questionsmedicales.fr › Techniques d'investigation › Lubrification › The effect of cations and epigallocatechin...
questionsmedicales.fr › Liquides et sécrétions biologiques › Sécrétions corporelles › Salive › The effect of cations and epigallocatechin...
questionsmedicales.fr › Acides aminés, peptides et protéines › Protéines › Protéines et peptides salivaires › The effect of cations and epigallocatechin...
questionsmedicales.fr › Produits chimiques inorganiques › Électrolytes › Ions › Cations › The effect of cations and epigallocatechin...