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The perception and influencing factors of astringency, and health-promoting effects associated with phytochemicals: A comprehensive review

文献类型： 外文期刊

作者： Wei, Fang 1 ; Wang, Jie 3 ; Luo, Liyong 1 ; Rashid, Muhammad Tayyab 4 ; Zeng, Liang 1 ;

作者机构： 1.Southwest Univ, Coll Food Sci, Chongqing 400715, Beibei, Peoples R China

2.Southwest Univ, Tea Res Inst, Chongqing 400715, Beibei, Peoples R China

3.Tea Res Inst Chongqing Acad Agr Sci, Chongqing 402160, Yongchuan, Peoples R China

4.Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou 450001, Peoples R China

关键词： Astringent phenolic compounds; Perception mechanisms; Phenolic compounds structure; Health -promoting effects

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.0； 五年影响因子：7.4 ）

ISSN： 0963-9969

年卷期： 2023 年 170 卷

页码：

收录情况： SCI

摘要： Astringency as the complex sensory of drying or shrinking can be perceived from natural foods, including abundant phenolic compounds. Up to now, there have been two possible astringency perception mechanisms of phenolic compounds. The first possible mechanism involved chemosensors and mechanosensors and took salivary binding proteins as the premise. Although piecemeal reports about chemosensors, friction mechanosensor's perception mechanisms were absent. There might be another perception way because a part of astringent phenolic compounds also triggered astringency although they could not bind with salivary proteins, however, the specific mechanism was unclear. Structures caused the differences in astringency perception mechanisms and intensities. Except for structures, other influencing factors also changed astringency perception intensity and aimed to decrease it, which probably ignored the health-promoting effects of phenolic compounds. Therefore, we roundly summarized the chemosensor's perception processes of the first mechanism. Meanwhile, we speculated that friction mechanosensor's probably activated Piezo2 ion channel on cell membranes. Phenolic compounds directly binds with oral epithelial cells, activating Piezo2 ion channel probably the another astringency perception mechanism. Except for structure, the increase of pH values, ethanol concentrations, and viscosity not only lowered astringency perception but were beneficial to improve the bioaccessibility and bioavailability of astringent phenolic compounds, which contributed to stronger antioxidant, anti-inflammatory, antiaging and anticancer effects.

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