ArticleJournal of food and drug analysis2017
In vitro assay to estimate tea astringency via observing flotation of artificial oil bodies sheltered by caleosin fused with histatin 3.
Article in Journal of food and drug analysis, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 13 citations in OpenAlex.
- Effects of galloyl group on the astringency perception of epigallocatechin gallate and epigallocatechin.Current research in food science · 2025Article
- Artificial oil bodies: A review on composition, properties, biotechnological applications, and improvement methods.Food chemistry: X · 2024Review
- Caleosin/peroxygenases: multifunctional proteins in plants.Annals of botany · 2023Review
- Exploring The Relative Astringency of Tea Catechins and Distinct Astringent Sensation of Catechins and Flavonol Glycosides via an In Vitro Assay Composed of Artificial Oil Bodies.Molecules (Basel, Switzerland) · 2022Article
- Comparison on chemical compositions and antioxidant capacities of the green, oolong, and red tea from blueberry leaves.Food science & nutrition · 2020Article
- Development of Indirect Competitive ELISA for Lithospermic Acid B ofMolecules (Basel, Switzerland) · 2019Article
- Relative content of gallic acid over 5-galloylquinic acid as an index for the baking intensity of oolong teas.Journal of food and drug analysis · 2018Article
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Astringency, a sensory characteristic of food and beverages rich in polyphenols, mainly results from the formation of complexes between polyphenols and salivary proteins, causing a reduction of the lubricating properties of saliva. To develop an in vitro assay to estimate the astringency of oolong tea infusion, artificial oil bodies were constituted with sesame oil sheltered by a modified caleosin fused with histatin 3, one of the human salivary small peptides. Aggregation of artificial oil bodies was induced when they were mixed with oolong tea infusion or its major polyphenolic compound, (-)-epigallocatechin gallate (EGCG) of 100μM as observed in light microscopy. The aggregated artificial oil bodies gradually floated on top of the solution and formed a visible milky layer whose thickness was in proportion to the concentrations of tea infusion. This assay system was applied to test four different oolong tea infusions with sensory astringency corresponding to their EGCG contents. The result showed that relative astringency of the four tea infusions was correlated to the thickness of floated artificial oil bodies, and could be estimated according to the standard curve generated by simultaneously observing a serial dilution of the tea infusion with the highest astringency.
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Registered trials
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