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Development of a new cell-based oral model to study the interaction of oral constituents with food polyphenols.

Some polyphenols have unpleasant taste properties such as astringency, which could interfere with consumers' choices. The knowledge on astringency mechanisms points that astringency is a complex phenomenon probably related to more than one physical-chemical mechanism. Thus, this work aims to develop a new and more realistic cell-based model, containing human saliva, mucosa pellicle and an oral cell line (HSC-3) to understand the oral molecular events that could contribute to the overall astringency perception. This model was then used to study the interactions with a food procyanidin fraction (PF) by HPLC. In general, the results revealed higher interaction (synergism) for the model with all the referred oral constituents (mucosa pellicle, salivary proteins and HSC-3 cell line, HSCMuSp) when compared to the interaction with individual constituents, the PF+cells or PF+saliva. Regarding the procyanidins, a significant interaction was observed for procyanidin monomer EcG, procyanidin dimers B7, B2G and trimer C1.