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¶µÀº¸À(»ð¹Ì, Astringency)

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Astringency is also the dry, puckering mouthfeel caused by tannins found in many fruits such as blackthorn, chokecherry, bird cherry, quince and persimmon fruits, and banana skins. The tannins denature the salivary proteins, causing a rough "sandpapery" sensation in the mouth. Astringency tastes unpleasant to many mammals (including humans), which tend to avoid eating astringent fruit; conversely, birds do not taste astringency and readily eat these fruit. It is thought that fruit astringency gives a selective advantage to some plant varieties because birds are better than mammals at long-distance seed dispersal, often flying a great distance before passing the seeds in their droppings.

Tannins, which are widespread astringent compounds, are found in some red wines and teas. A small amount of astringency is expected in some wines, especially young red wines made from grapes such as cabernet sauvignon.

Uses
Astringent medicines cause shrinkage of mucous membranes or exposed tissues and are often used internally to check discharge of blood serum or mucous secretions. This can happen with a sore throat, hemorrhages, diarrhea, or with peptic ulcers. Externally applied astringents, which cause mild coagulation of skin proteins, dry, harden, and protect the skin. Acne sufferers are often advised to use astringents if they have oily skin.[1] Astringents also help heal stretch marks and other scars.[citation needed] Mild astringent solutions are used in the relief of such minor skin irritations as those resulting from superficial cuts, allergies, insect bites, or fungal infections such as athlete's foot.[citation needed]


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Astringent mouthfeel of wine results from a lubrication failure in the mouth

April 14, 2016, Wiley

We are all familiar with that strange feeling in the mouth after a sip of red wine or tea, or a bite of unripe fruit. It has been described as dry, leathery, or even furry. This astringent effect is caused by tannins or polyphenolic compounds that bind to mucins, lubricating proteins in the mucus membranes of the mouth. In the journal Angewandte Chemie, a Chinese and Korean research team has now shown the relationship between astringency and disrupted lubrication of the oral cavity.
Mucins consist of a central protein chain with side chains made of sugar compounds that can bind a large amount of water. Mucins form a barrier and protect sensitive mucus membranes from drying out and from chemical and mechanical interactions. They provide adequate lubrication and correspondingly low friction. This lubricating film in the oral cavity fails when tannins get into the act: a sip of wine causes the tongue to feel less slippery.

 

This friction aspect has now been more closely studied by a team working with Feng Zhou. The scientists from the Chinese Academy of Sciences (Lanzhou, China) and the Korea Advanced Institute of Science and Technology (KAIST, Daejeon, Republic of Korea) used a dumbbell-shaped mucin extracted from oral mucus membranes and tannic acid, a star-shaped polyphenol found in wine and unripe fruit, as their tannin. When the tannic acid binds to the mucin, their interactions reduce the solubility of the protein in water. The mucins consequently aggregate and may precipitate, leading to a failure of the mucin lubrication film.
The quartz crystal microbalance (QCM) technique was employed for monitoring adsorption and precipitation of proteins induced by tannic acid molecules. Atomic force microscopy of a substrate coated in mucin showed a flat, dense, film. After addition of tannic acid, many "defects" could be seen in the film and the surface was significantly rougher.
The researchers determined the friction between a soft plastic ball and a glass surface coated with mucin. In comparison to a surface coated only with water, the mucin-coated surface had much lower friction. Addition of tannic acid caused the friction to rise substantially. An extract of coffee beans, which also contain tannins, had a similar effect.
In order to mimic a tongue, the scientists produced a mucin-containing plastic hydrogel. When wet, this elastic but barely tear-resistant material had very low friction, slipping easily through the fingers. A weight placed on an inclined surface of this hydrogel slides right off. Addition of a tannic acid solution makes the gel sticky and it begins to shrink as a result of losing water. The mechanical strength increases significantly and the elasticity decreases. The weight no longer slides off.
Bioactive proteins that maintain the slippery state of fish skin also react to tannins. The researchers made gloves that release tannic acid when touched. These gloves made it easy to grasp and hold fish.

 

Fig. 6. Sketch of the salivary proteins (e.g., high-molecular weight mucin) in an extended conformation adsorbed to surfaces (for boundary lubrication) and in bulk solution (origin for saliva's viscoelasticity). Food and beverages can interact with the salivary proteins on the surface and in bulk solution due to physico-chemical interactions or altering salivary protein conformations, as well as affect the composition and rheology of the saliva subsequently secreted into the oral cavity during and after consumption.




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