Evidence map›Paper›PMID 42170612›Full record

ArticleCurrent research in food science2026

Elucidating the astringency perception mechanism of protocatechuic acid, a key astringent component in black rice, based on polyphenol-salivary protein interaction.

Qian Huang, Zijun Liu, Wangyang Shen, Weiping Jin, Guoyan Yang, Wenjing Huang, Jinling Li, Bin Li, Cheng Guo

Abstract read
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In one paragraph

Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
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0citing papers in PubMed
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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Qian HuangCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China.
Zijun LiuWuhan Changjiang Vegetable Media Co., Ltd, China.
Wangyang ShenCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China.
Weiping JinCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China.
Guoyan YangCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China.
Wenjing HuangCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China.
Jinling LiCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China.
Bin LiCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
Cheng GuoCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Black rice is rich in bran layer polyphenols, which enhance bioactivity but may reduce its consumer acceptability due to astringency. Polyphenol-salivary protein aggregation is the molecular basis of astringency. In this study, a saliva-induced precipitation approach with liquid chromatography-tandem mass spectrometry was used to identify protocatechuic acid (PA) as the key astringent component in black rice, accounting for 68% of total precipitated polyphenols. With α-amylase as a representative, the PA-salivary protein interaction was analyzed using fluorescence spectroscopy, isothermal titration calorimetry (ITC), and molecular docking. Fluorescence spectroscopy showed a quenching constant (

Indexed as

AstringencyBlack ricehTAS2R16 receptorMolecular interactionProtocatechuic acidSalivary filmSalivary proteins

Identifiers

PMID42170612
PMCPMC13187579

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.