Salivary Amylase Induction by Tannin-Enriched Diets as a Possible Countermeasure Against Tannins

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 pos...

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Bibliographic Details
Main Author: da Costa, G. (author)
Other Authors: Lamy, E. (author), Capela e Silva, Fernando (author), Andersen, J. (author), Sales Baptista, E. (author), Coelho, A.V. (author)
Format: article
Language:eng
Published: 2009
Subjects:
Salivary proteins
Amylase
SDS-PAGE
Mass spectrometry
Defense mechanisms against tannins
Taste
Online Access:http://hdl.handle.net/10174/1544
Country:Portugal
Oai:oai:dspace.uevora.pt:10174/1544

Internet

http://hdl.handle.net/10174/1544

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