{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T14:07:29Z","timestamp":1789567649759,"version":"build-2803163510"},"reference-count":56,"publisher":"American Chemical Society (ACS)","issue":"36","license":[{"start":{"date-parts":[[2026,8,31]],"date-time":"2026-08-31T00:00:00Z","timestamp":1788134400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2026,8,31]],"date-time":"2026-08-31T00:00:00Z","timestamp":1788134400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2026,8,31]],"date-time":"2026-08-31T00:00:00Z","timestamp":1788134400000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-045"}],"funder":[{"DOI":"10.13039\/501100005089","name":"Natural Science Foundation of Beijing Municipality","doi-asserted-by":"publisher","award":["624201"],"award-info":[{"award-number":["624201"]}],"id":[{"id":"10.13039\/501100005089","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2026,9,16]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>Polyphenol\u2013saliva interactions disrupt mucin-mediated lubrication and induce astringency, yet most models neglect dynamic salivary replenishment. Here, a stepwise artificial saliva (AS) addition model was developed to compare tannic acid (TA) and (\u2212)-epigallocatechin gallate (EGCG), with or without xanthan gum (XG). Four systems (TA\u2013AS, EGCG\u2013AS, TA\u2013XG\u2013AS, EGCG\u2013XG\u2013AS) underwent sequential AS replenishment and were characterized using colloidal, spectroscopic, tribological, and electronic tongue analyses. TA\u2013AS progressively formed larger aggregates and exhibited the highest friction, whereas EGCG\u2013AS generated smaller particles and showed lower friction at intermediate stages. In XG-containing systems, TA\u2013XG\u2013AS formed ternary networks with mucin, stabilizing lubrication and reducing astringency. EGCG\u2013XG\u2013AS primarily enhanced film retention with limited aggregation. Spectroscopy and molecular docking suggested stronger TA\u2013mucin interactions, whereas EGCG interactions were more reversible. Overall, polyphenol structure and XG modulation under dynamic replenishment governed mucin lubrication and astringency attenuation.<\/jats:p>","DOI":"10.1021\/acs.jafc.6c05402","type":"journal-article","created":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T02:31:19Z","timestamp":1788402679000},"page":"28654-28666","source":"Crossref","is-referenced-by-count":0,"title":["Astringency and\nLubrication of Polyphenol Systems\nunder Dynamic Salivary Replenishment"],"prefix":"10.1021","volume":"74","author":[{"given":"Enze","family":"Li","sequence":"first","affiliation":[{"name":"China Agricultural University , , ,","place":["Beijing, China, 100083"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jingyi","family":"Xu","sequence":"additional","affiliation":[{"name":"China Agricultural University , , ,","place":["Beijing, China, 100083"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinliang","family":"Mao","sequence":"additional","affiliation":[{"name":"Global R&D Innovation Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd. , Inner Mongolia Autonomous Region , ,","place":["Hohhot, China, 011500"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiangyi","family":"Mao","sequence":"additional","affiliation":[{"name":"Global R&D Innovation Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd. , Inner Mongolia Autonomous Region , ,","place":["Hohhot, China, 011500"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1418-5224","authenticated-orcid":true,"given":"Like","family":"Mao","sequence":"additional","affiliation":[{"name":"China Agricultural University , , ,","place":["Beijing, China, 100083"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"316","published-online":{"date-parts":[[2026,8,31]]},"reference":[{"issue":"1","key":"2026091609091724000_cit1","doi-asserted-by":"publisher","first-page":"103","DOI":"10.1146\/annurev-food-072023-034510","article-title":"Oral astringency\nin plant proteins: An underestimated issue in formulating next-generation\nplant-based foods","volume":"15","author":"Sarkar","year":"2024","journal-title":"Annu. 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Texture Stud."},{"key":"2026091609091724000_cit35","doi-asserted-by":"publisher","first-page":"71","DOI":"10.1016\/j.foodhyd.2014.01.029","article-title":"Shear rheology\nand filament stretching behaviour of xanthan gum and carboxymethyl\ncellulose solution in presence of saliva","volume":"40","author":"Choi","year":"2014","journal-title":"Food\nHydrocolloids"},{"key":"2026091609091724000_cit36","doi-asserted-by":"publisher","first-page":"107681","DOI":"10.1016\/j.foodhyd.2022.107681","article-title":"Instrumental characterization\nof xanthan gum and scleroglucan solutions: Comparison of rotational\nrheometry, capillary breakup extensional rheometry and soft-contact\ntribology","volume":"130","author":"Li","year":"2022","journal-title":"Food Hydrocolloids"},{"key":"2026091609091724000_cit37","doi-asserted-by":"publisher","first-page":"101120","DOI":"10.1016\/j.crfs.2025.101120","article-title":"Effects of galloyl\ngroup on the astringency\nperception of epigallocatechin gallate and epigallocatechin","volume":"11","author":"Zhou","year":"2025","journal-title":"Curr. Res. Food Sci."},{"issue":"1","key":"2026091609091724000_cit38","doi-asserted-by":"publisher","first-page":"19833","DOI":"10.1038\/s41598-023-46108-w","article-title":"Benchmarking of a microgel-reinforced hydrogel-based\naqueous lubricant against commercial saliva substitutes","volume":"13","author":"Pabois","year":"2023","journal-title":"Sci. Rep."},{"issue":"1","key":"2026091609091724000_cit39","doi-asserted-by":"publisher","first-page":"167","DOI":"10.1007\/s40544-021-0494-4","article-title":"Influence\nof two polyphenols on the structure and lubrication of salivary pellicle:\nAn in vitro study on astringency mechanism","volume":"10","author":"Lei","year":"2022","journal-title":"Friction"},{"key":"2026091609091724000_cit40","doi-asserted-by":"publisher","first-page":"167053","DOI":"10.1016\/j.cej.2025.167053","article-title":"Shear-responsive oleogels\nwith improved lubrication in oral conditions","volume":"521","author":"Zhang","year":"2025","journal-title":"Chem. Eng. 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Food\nEng."},{"key":"2026091609091724000_cit43","doi-asserted-by":"publisher","first-page":"10","DOI":"10.1016\/j.foodhyd.2019.01.049","article-title":"A study of saliva\nlubrication using a compliant oral mimic","volume":"92","author":"Carpenter","year":"2019","journal-title":"Food\nHydrocolloids"},{"key":"2026091609091724000_cit44","doi-asserted-by":"publisher","first-page":"90","DOI":"10.1016\/j.cofs.2019.06.011","article-title":"Advances\nand challenges in soft tribology\nwith applications to foods","volume":"27","author":"Rudge","year":"2019","journal-title":"Curr. Opin. Food\nSci."},{"key":"2026091609091724000_cit45","doi-asserted-by":"publisher","first-page":"90","DOI":"10.1016\/j.foodhyd.2017.05.035","article-title":"Effect of different\nhydrocolloids on texture, rheology, tribology and sensory perception\nof texture and mouthfeel of low-fat pot-set yoghurt","volume":"72","author":"Nguyen","year":"2017","journal-title":"Food Hydrocolloids"},{"key":"2026091609091724000_cit46","doi-asserted-by":"publisher","first-page":"107640","DOI":"10.1016\/j.foodhyd.2022.107640","article-title":"Mapping of\n\u03b2-lactoglobulin\u2013mucin interactions in an astringency\nmodel: Phase compatibility, adsorption mechanism and thermodynamic\nanalysis","volume":"129","author":"Ahmad","year":"2022","journal-title":"Food Hydrocolloids"},{"key":"2026091609091724000_cit47","doi-asserted-by":"publisher","first-page":"143157","DOI":"10.1016\/j.foodchem.2025.143157","article-title":"Astringency evaluation using the saliva precipitation index, fluorescence\nquenching rate, and tribology data: In vitro interactions between\nsalivary proteins and (\u2212)-epigallocatechin gallate","volume":"474","author":"Li","year":"2025","journal-title":"Food Chem."},{"key":"2026091609091724000_cit48","doi-asserted-by":"publisher","first-page":"114822","DOI":"10.1016\/j.foodres.2024.114822","article-title":"Enhancement of hydrogen\nbonds between proteins and polyphenols through magnetic field treatment:\nStructure, interfacial properties, and emulsifying properties","volume":"192","author":"Chen","year":"2024","journal-title":"Food Res. 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Acta A Mol. Biomol. Spectrosc."},{"issue":"1","key":"2026091609091724000_cit52","doi-asserted-by":"publisher","first-page":"95","DOI":"10.1186\/s40538-024-00632-7","article-title":"Research progress\non the interaction of the polyphenol\u2013protein\u2013polysaccharide\nternary systems","volume":"11","author":"Xue","year":"2024","journal-title":"Chem. Biol. Technol. Agric."},{"issue":"7","key":"2026091609091724000_cit53","doi-asserted-by":"publisher","first-page":"470","DOI":"10.1016\/j.archoralbio.2010.04.005","article-title":"The interactions of\nepigallocatechin-3-gallate with human whole saliva and parotid saliva","volume":"55","author":"Yao","year":"2010","journal-title":"Arch. Oral Biol."},{"issue":"2","key":"2026091609091724000_cit54","doi-asserted-by":"publisher","first-page":"765","DOI":"10.1039\/C8FO02246A","article-title":"Protein\u2013polyphenol\ninteractions enhance the\nantioxidant capacity of phenolics: Analysis of rice glutelin\u2013procyanidin\ndimer interactions","volume":"10","author":"Dai","year":"2019","journal-title":"Food Funct."},{"key":"2026091609091724000_cit55","doi-asserted-by":"publisher","first-page":"134946","DOI":"10.1016\/j.foodchem.2022.134946","article-title":"The material\nbasis of astringency\nand the deastringent effect of polysaccharides: A review","volume":"405","author":"Liu","year":"2023","journal-title":"Food Chem."},{"issue":"44","key":"2026091609091724000_cit56","doi-asserted-by":"publisher","first-page":"41844","DOI":"10.1021\/acsomega.3c06560","article-title":"Noncovalent\ninteraction of lactoferrin with epicatechin and epigallocatechin:\nFocus on fluorescence quenching and antioxidant properties","volume":"8","author":"Chen","year":"2023","journal-title":"ACS Omega"}],"container-title":["Journal of Agricultural\nand Food Chemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/pubs.acs.org\/doi\/pdf\/10.1021\/acs.jafc.6c05402","content-type":"application\/pdf","content-version":"vor","intended-application":"unspecified"},{"URL":"https:\/\/pubs.acs.org\/jafcau\/article-pdf\/74\/36\/28654\/67985467\/acs.jafc.6c05402.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"syndication"},{"URL":"https:\/\/pubs.acs.org\/jafcau\/article-pdf\/74\/36\/28654\/67985467\/acs.jafc.6c05402.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T13:30:19Z","timestamp":1789565419000},"score":1,"resource":{"primary":{"URL":"https:\/\/pubs.acs.org\/jafcau\/article\/74\/36\/28654\/5383707\/Astringency-and-Lubrication-of-Polyphenol-Systems"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8,31]]},"references-count":56,"journal-issue":{"issue":"36","published-online":{"date-parts":[[2026,8,31]]},"published-print":{"date-parts":[[2026,9,16]]}},"URL":"https:\/\/doi.org\/10.1021\/acs.jafc.6c05402","relation":{},"ISSN":["0021-8561","1520-5118"],"issn-type":[{"value":"0021-8561","type":"print"},{"value":"1520-5118","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8,31]]}}}