The perception of astringency is thought to involve the interaction between tannins and salivary proteins. However, the mechanisms underlying this interaction are poorly understood. The tannins' subclass known as type A proanthocyanidins seems to have a positive effect on human health. Despite that, humans show large individual differences in the sensory perception and acceptance of astringent foods such as tea, wine and chocolate suggesting that this variation may have a genetic basis. Salivary proteins play an essential role both in affecting oral taste perception and in maintaining a healthy oral environment. Diverse microorganisms inhabit the oral cavity. The interactions between oral microbiota, host and environmental factors influence microbial homeostasis and ultimately human oral health. Understanding individual differences in salivary proteins, oral microbiome and the mechanisms by which tannins evoke the perception of astringency could provide important insights into the role of these compounds in human nutrition and health.
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Change from Baseline Taste and Flavor Intensity Ratings after 11 days
Timeframe: Baseline measure 3 days after control intervention; Post intervention measure 11 days after experimental intervention
Change from Baseline Levels of Salivary Proteins after 11 days
Timeframe: Baseline measure 3 days after control intervention; Post intervention measure 11 days after experimental intervention
Change from Baseline Composition of Oral Microbiome after 11 days
Timeframe: Baseline measure 3 days after control intervention; Post intervention measure 11 days after experimental intervention