publication . Article . Other literature type . 2008

Salivary amylase induction by tannin-enriched diets as a possible countermeasure against tannins

Elsa Lamy; Fernando Capela e Silva; Goncalo Da Costa; Goncalo Da Costa; Elvira Sales-Baptista; Elvira Sales-Baptista; Jens Andersen; Ana Coelho; Ana Coelho;
Open Access English
  • Published: 06 Feb 2008
Udgivelsesdato: 2008-Mar Tannins are characterized by protein-binding affinity. They have astringent/bitter properties that act as deterrents, affecting diet selection. Two groups of salivary proteins, proline-rich proteins and histatins, are effective precipitators of tannin, decreasing levels of available tannins. The possibility of other salivary proteins having a co-adjuvant role on host defense mechanisms against tannins is unknown. In this work, we characterized and compared the protein profile of mice whole saliva from animals fed on three experimental diets: tannin-free diet, diet with the incorporation of 5% hydrolyzable tannins (tannic acid), or diet w...
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Medical Subject Headings: stomatognathic system
free text keywords: Animals, Diet, Electrophoresis, Polyacrylamide Gel, Male, Mice, Mice, Inbred BALB C, Parotid Gland, Salivary Proteins and Peptides, Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization, Tannins, alpha-Amylases, Biochemistry, Ecology, Evolution, Behavior and Systematics, General Medicine, Salivary proteins, SDS-PAGE, Mass spectrometry, Defense mechanisms against tannins, Taste, Chemistry, Hydrolyzable Tannin, Amylase, biology.protein, biology, Tannic acid, chemistry.chemical_compound, Salivary gland, medicine.anatomical_structure, medicine, Proanthocyanidin, Tannin, chemistry.chemical_classification, Peptide mass fingerprinting, Saliva
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