Molecular mechanisms for astringency recognition of tea polyphenols

2016 Fiscal Year Final Research Report

• Project/Area Number: 24300252
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Partial Multi-year Fund
• Section: 一般
• Research Field: Eating habits, studies on eating habits
• Research Institution: Kobe Gakuin University (2016); University of Shizuoka (2012-2015)
• Principal Investigator: ISHII TAKESHI 神戸学院大学, 栄養学部, 准教授 (50448700)
• Co-Investigator(Kenkyū-buntansha): 新井 映子 静岡県立大学, 食品栄養科学部, 教授 (90134783) ; 中山 勉 日本獣医生命科学大学, 公私立大学の部局等, 教授 (50150199)
• Project Period (FY): 2012-04-01 – 2017-03-31
• Keywords: 渋味 / 茶ポリフェノール / カテキン類 / テアフラビン類 / 分子間相互作用 / 発現機構

Outline of Final Research Achievements

Astringency is an important determinant of tea taste and is believed to be caused by aggregation of salivary proteins by polyphenols. But the details of molecular mechanisms for astringency recognition of tea polyphenols remain poorly understood. In this study, we characterized the astringency of tea polyphenols based on the new methods for the interaction of polyphenols with casein and phospholipid membranes. Validity and reliability of these methods on the evaluation of tea astringency were confirmed by the comparison with results of the taste sensor and human sensory evaluations. Based on the results obtained by these methods, we proposed a molecular mechanism for astringency recognition of catechins and theaflavins.

Free Research Field

食品科学