title: Effect of Astringent Stimuli on Salivary Protein Interactions Elucidated by Complementary Proteomics Approaches.
abstract: The interaction of astringent substances with salivary proteins, which results in protein precipitation, is considered a key event in the molecular mechanism underlying the oral sensation of puckering astringency. As the chemical nature of orally active astringents is diverse and the knowledge of their interactions with salivary proteins rather fragmentary, human whole saliva samples were incubated with suprathreshold and isointensity solutions of the astringent polyphenol (-)-epigallocatechin gallate, the multivalent metal salt iron(III) sulfate, the amino-functionalized polysaccharide chitosan, and the basic protein lysozyme. After separation of the precipitated proteins, the proteins affected by the astringents were identified and relatively quantified for the first time by complementary bottom-up and top-down mass spectrometry-based proteomics approaches. Major salivary target proteins, which may be involved in astringency perception, are reported here for each astringent stimulus.
authors.affiliation: Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich , Lise-Meitner-Straße 34, 85354 Freising, Germany.
authors.forename: Judith
authors.initials: J
authors.lastname: Delius
authors.affiliation: Chair of Proteomics and Bioanalytics, Technical University of Munich , Emil-Erlenmeyer-Forum 5, 85354 Freising, Germany.
authors.forename: Guillaume
authors.identifier: http://orcid.org/0000-0002-4782-4029
authors.initials: G
authors.lastname: Médard
authors.affiliation: Chair of Proteomics and Bioanalytics, Technical University of Munich , Emil-Erlenmeyer-Forum 5, 85354 Freising, Germany.
authors.forename: Bernhard
authors.initials: B
authors.lastname: Kuster
authors.affiliation: Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich , Lise-Meitner-Straße 34, 85354 Freising, Germany.
authors.forename: Thomas
authors.identifier: http://orcid.org/0000-0003-4057-7165
authors.initials: T
authors.lastname: Hofmann
mesh_terms: D000328:Adult; D001252:Astringents / Q000737:chemistry / Q000378:metabolism*; D004591:Electrophoresis, Polyacrylamide Gel; D005260:Female; D006801:Humans; D008297:Male; D013058:Mass Spectrometry; D009055:Mouth / Q000378:metabolism*; D040901:Proteomics; D012471:Salivary Proteins and Peptides / Q000737:chemistry / Q000378:metabolism*; D013649:Taste; D055815:Young Adult
chemical_list: D001252:Astringents; D012471:Salivary Proteins and Peptides
keywords: astringency; chitosan; iBAQ; intensity-based absolute quantification; mass spectrometry; nano-LC-MS; oral cavity; polycation; polyphenol