procyanidin a 1/cariës

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In vitro study of antigrowth capacity and antiacid capacity on Sreptococcus sobrinus 6715 of sorghum procyanidin dimers.

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The bacteria grow in oral cavity and product acids, which could induce dental caries. In this study, in order to obtain the relationship between procyanidin dimers from sorghum episperm (sorghum procyanidins, SPC) and its anticaries effect. The extract of SPC purified by macroporous resin was

Oligomer Procyanidins from Lotus Seedpod Regulate Lipid Homeostasis Partially by Modifying Fat Emulsification and Digestion.

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Dietary polyphenols have shown hypolipidemic effects by reducing triglyceride absorption. The mechanisms may involve modifying fat emulsion during digestion in the gastrointestinal tract and suppressing lipase during hydrolysis in the small intestine. In an in vivo study, lotus seedpod oligomeric

Interaction between sorghum procyanidin tetramers and the catalytic region of glucosyltransferases-I from Streptococcus mutans UA159.

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Sorghum procyanidins (SPC) tetramers were reported to have inhibitory effects on the adhesion of Streptococcus mutans (S. mutans), which is one of the primary pathogenic bacteria that cause caries. To make clear the mechanism underlying the inhibitory effects of SPC tetramers on the adhesion of S.

Study on interaction between human salivary α-amylase and sorghum procyanidin tetramer: Binding characteristics and structural analysis.

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As one of receptors of the acquired membrane, human salivary α‑amylase (HSA) plays an important role in the formation of caries. In vitro conditions, sorghum procyanidins (SPC) tetramer has a better inhibitory effect on the adhesion of Streptococcus mutans to hydroxyapatite than SPC-dimer and

Reactions of polyphenols in masticated apple fruit with nitrite under stomach simulating conditions: Formation of nitroso compounds and thiocyanate conjugates.

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By the ingestion of fresh apple fruit, it is masticated squeezing apple juice into the oral cavity and the juice is mixed with saliva. The mixture of saliva and apple juice is swallowed into the stomach where the pH is around 2. This paper deals with the reactions of polyphenols in the juice

Anti-inflammatory and antinociceptive activities of Croton urucurana Baillon bark.

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BACKGROUND Croton urucurana (Euphorbiaceae) is popularly used in Brazil to treat inflammatory processes, pain, and gastric ulcers. OBJECTIVE To evaluate the anti-inflammatory and antinociceptive properties of the methanol extract from the bark of C. urucurana (MECu) in mice and identify its chemical

Food components with anticaries activity.

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Caries is the most common oral infectious disease in the world. Its development is influenced also by diet components that interfere with pathogen mutans group Streptococci (MGS) activity. A very active research to identify functional foods and their components that are generally recognised as safe

Effect of a commercial tannin on the sensorial temporality of astringency.

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Astringency is a tactile sensation that is generated by a reduction in lubrication in the oral cavity and is generally attributed to the interaction of procyanidins or condensed tannins with salivary proteins. Several factors influence tannin-protein interactions, such as pH, alcohol, sweetness,

Cold plasma: An emerging pretreatment technology for the drying of jujube slices

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Jujube slices were pretreated by cold plasma for 15, 30, and 60 s on each side, followed by hot air drying at 50, 60, and 70 °C. Scanning electron microscopy investigation indicated that the application of cold plasma significantly changed the surface topography of jujube slice by etching larger

Anti-inflammatory effects of the butanolic fraction of Byrsonima verbascifolia leaves: Mechanisms involving inhibition of tumor necrosis factor alpha, prostaglandin E(2) production and migration of polymorphonuclear leucocyte in vivo experimentation.

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The leaves of Byrsonima verbascifolia (Malpighiaceae) are traditionally used to treat various diseases including inflammatory conditions. The main goal of this study was to evaluate the in vivo anti-inflammatory activity of the polar constituents from the butanolic fraction of B. verbascifolia

Molecular Interaction Between Salivary Proteins and Food Tannins.

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Polyphenols interaction with salivary proteins (SP) has been related with organoleptic features such as astringency. The aim of this work was to study the interaction between some human SP and tannins through two spectroscopic techniques, fluorescence quenching, and saturation transfer

Effect of condensed tannins addition on the astringency of red wines.

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Astringency has been defined as a group of sensations involving dryness, tightening, and shrinking of the oral surface. It has been accepted that astringency is due to the tannin-induced interaction and/or precipitation of the salivary proline-rich proteins (PRPs) in the oral cavity, as a result of

Tart cherry (Prunus cerasus L.) fractions inhibit biofilm formation and adherence properties of oral pathogens and enhance oral epithelial barrier function.

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Dental caries, candidiasis, and periodontal disease are the most common oral infections affecting a wide range of the population worldwide. The present study investigated the effects of two tart cherry (Prunus cerasus L.) fractions on important oral pathogens, including Candida albicans,

Multiple interactions between polyphenols and a salivary proline-rich protein repeat result in complexation and precipitation.

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Polyphenols (tannins) in the diet not only precipitate oral proteins, producing an astringent sensation, but also interact with dietary proteins and digestive enzymes in the gut, resulting in a variety of antinutritive and toxic effects. Salivary proline-rich proteins (PRPs), which are secreted into

Reactivity of human salivary proteins families toward food polyphenols.

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Tannins are well-known food polyphenols that interact with proteins, namely, salivary proteins. This interaction is an important factor in relation to their bioavailability and is considered the basis of several important properties of tannins, namely, the development of astringency. It has been

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