A novel model of spacetime and fields atomization based on Atomic Series over finite Atomic AString Functions is offered. Formulated Atomization Theorems allow representing polynomials, analytic functions, and solutio...A novel model of spacetime and fields atomization based on Atomic Series over finite Atomic AString Functions is offered. Formulated Atomization Theorems allow representing polynomials, analytic functions, and solutions of field equations including General Relativity via superposition of solitonic atoms which can be associated with flexible spacetime quantum, metriants, or elementary distortions. Spacetime is conceptualized as a lattice of flexible Atomic Solitons adjusting locations to reproduce different metrics and other physical fields. It may offer the variants of unified field theory based on Atomic Solitons where, like in string theory, fields become interconnected having a common mathematical ancestor.展开更多
The pathogenesis of can cer-related in som nia(CRI)mainly in eludes,first,the flow of cancerous toxin leading to the disorder of visceral qi;second,cancer-related radiotherapy and chemotherapy belonging to"exogen...The pathogenesis of can cer-related in som nia(CRI)mainly in eludes,first,the flow of cancerous toxin leading to the disorder of visceral qi;second,cancer-related radiotherapy and chemotherapy belonging to"exogenous pathogenic factors"to a certain extent,which can further aggravate visceral disorders.The therapeutic principle of Chinese medicine is to tranquilize the mind on the basis of regulating viscera,suppressing yang,and astringing yin.On this theoretical basis,Professor Zheng Yuling created a representative prescription of Zhenjing Anshen Granules(镇静安神颗粒)which can achieve the co-regulation of the heart,liver,and kidney,tranquilizing the mind and nourishing the blood.Clinically,the selection of prescriptions and medicines needs to be considered due to factors such as different treatment stages and differ-ences in patients'constitutions.展开更多
Fruits of persimmon (Diospyros kaki cv. Mopanshi) were used to investigate the effects of different concentrations of carbon dioxide (CO 2) gas on removing astringency after harvest. Treatment of 95% concentration of...Fruits of persimmon (Diospyros kaki cv. Mopanshi) were used to investigate the effects of different concentrations of carbon dioxide (CO 2) gas on removing astringency after harvest. Treatment of 95% concentration of CO 2 gas gave the best results; fruits turned non-astringent after 20 h, and kept the fruit firm for 7 d at room temperature. Fruits, treated with 85 and 90% concentration of CO 2 gas, turned non-astringent after 2428 h, and the firmness-keeping stage was 56 d at room temperature. While the CO 2 gas was at 80, 70 and 60%, the de-astringency period was 48, 72 and 96 h, and the corresponding firmness-keeping stage was 3, 2 and 1 d, respectively. Fruits, treated with 50% concentration of CO 2 gas, remained astringent.展开更多
The interaction mechanism between soyasaponin(Ssa)and bitter receptors/mucin,as well as the saliva interface behavior of Ssa,were investigated to explore the presentation mechanism of Ssa bitterness and astringency(BA...The interaction mechanism between soyasaponin(Ssa)and bitter receptors/mucin,as well as the saliva interface behavior of Ssa,were investigated to explore the presentation mechanism of Ssa bitterness and astringency(BA).Strong bitterness arising from high Ssa concentrations(0.5–1.5 mg/mL)had a masking effect on astringency.At Ssa concentrations of 1.0–1.5 mg/mL,Ssa micelles altered the structure of mucin,exposing its internal tryptophan to a more polar environment.At Ssa concentrations of 0.05–1.50 mg/mL,its reaction with mucin increased the aggregation of particles in artificial saliva,which reduced the frictional lubricating properties of oral saliva.Ssa-mucin interactions affected the salivary interfacial adsorption layer,and their complexes synergistically reduced the interfacial tension.Ssa monomers and soyasapogenols bind to bitter receptors/mucin via hydrogen bonding and hydrophobic interactions.Class A Ssa binds more strongly than class B Ssa,and thus likely presents a higher BA.In conclusion,Ssa interacts with bitter receptors/mucin causing conformational changes and aggregation of salivary mucin,resulting in diminished frictional lubricating properties of oral saliva.This,in turn,affects taste perception and gustatory transmission.展开更多
The aim of this study was to identify tea varieties with less bitterness and astringency index that could be used as important sources for breeding and in the production of high quality tea. We studied 36 cultivars or...The aim of this study was to identify tea varieties with less bitterness and astringency index that could be used as important sources for breeding and in the production of high quality tea. We studied 36 cultivars or lines which had been preserved in Tea Germplasm Garden of Fujian. The contents of catechins in spring tea shoots, summer tea shoots and autumn tea shoots in 36 varieties and lines were analyzed by HPLC. Analysis of these tea varieties and lines revealed that the catechins contained in the tea shoots in different seasons are highly variable. The content of ester-catechins in spring and summer tea shoots was higher than that of autumn, while non-ester-catechins did not showed the same characteristic. The content of EGCG showed an extremely significant positive correlation with T1 （T1 = EGC ＋ EGCG ＋ GCG ＋ EGC）, an extremely significant negative correlation with DL-C, the content of EGC showed the same characteristic. Among them, 10 cultivars with less bitterness and astringency index （the annual average bitterness and astringency index 〈 8.0） were considered good candidates as important breeding materials tbr tea infusion quality improvement.展开更多
Astringency is one of the most complex sensations originating from the interaction between foods containing astringency substances(such as polyphenols)and salivary proteins.Despite being considered as a tactile respon...Astringency is one of the most complex sensations originating from the interaction between foods containing astringency substances(such as polyphenols)and salivary proteins.Despite being considered as a tactile response,the specific physical processes responsible for astringency and sub-qualities remain controversial.“Tribology”conducted in a simulated oral environment is a potential method for quantifying astringency.The article systematically reviews the technique of oral tribology used to study and understand astringency,including the instrumentation,influencing factors,and its correlations established so far with both the total astringency and sub-qualities.The methods of regulating astringency,especially from the tribological perspective,have also been discussed.Oral tribology can provide important information for astringency,including mechanism un-derstanding,sub-qualities differentiation,and astringency prevention,demonstrated by the quantitative or qualitative correlations established.However,it still requires further innovation and development,including simulating real oral conditions and the sequence of events at each stage of astringency perception development with the combination of analyses by multiple technologies.The recently proposed hypothesis of the coexistence of friction and the molecular mechanism is a promising one of astringency perception.And the most promising approach for reducing astringency appears to be the utilization of polysaccharides,although further exploration is required.展开更多
Objective:Tea polyphenols are natural extracts used widely throughout the world.However,the severe astringency of tea polyphenols has reduced patient compliance.Based on the analysis of the formation mechanism of astr...Objective:Tea polyphenols are natural extracts used widely throughout the world.However,the severe astringency of tea polyphenols has reduced patient compliance.Based on the analysis of the formation mechanism of astringency,this paper hopes to propose a new method to control the astringency of tea polyphenols and improve patient compliance without changing its effect.Methods:Artificial saliva was used to prepare the tea polyphenols solution with different p H,using bcasein to imitate salivary protein,and preparing 1.2 mg/m L b-casein solution.A fluorescence quenching test was used to study the interaction between tea polyphenols and b-casein,combined with the stability test results of the compound,we can choose the p H with weak binding but good stability as the best p H for masking astringency.The taste-masking tablets were prepared under the best p H conditions,and the Xinnaojian Original Tablets were prepared according to the conventional preparation method.The disintegration time limit and solubility were tested respectively.The astringency of Xinnaojian original tablets and taste-masking tablets was evaluated by visual analogue scale(VAS).Results:The result of the fluorescence quenching test prompted that the combination force was the weakest when the p H was 4.9.Further synchronous fluorescence analysis showed that an increase in p H resulted in a decrease of the binding sites between tea polyphenols and b-casein,and this decrease was closely related to changes in tryptophan residues in b-casein.Both original and taste-masking Xinnaojian Tablets were prepared.Volunteers’VAS scores illustrated that the astringency improved significantly with the masking tablets(P<0.05).Conclusion:This p H-adjusting masking treatment had little effect on the recovery of polyphenols from the tablets or the dissolution of the tablets.This study provides a novel and feasible astringency masking technology for tea polyphenols and its preparation.展开更多
Consumption of plant-based food products having high composition of polyphenols leads to the sensation of astringency.For sliding oral surfaces,friction is an essential property during the oral perception of roughness...Consumption of plant-based food products having high composition of polyphenols leads to the sensation of astringency.For sliding oral surfaces,friction is an essential property during the oral perception of roughness and dryness which are attributes associated with astringency.Different factors including the chemical composition of interacting layers,structure and operation of interfaces have an effect on the astringency development process.The manner of interactions occurring at oral interfaces suggest there is a system dependence of astringency and highlights the importance of adopting a tribosystems approach.Available measurement techniques have shown an existing relationship between salivary protein-polyphenol interaction and an astringent mouthfeel.Nevertheless,the tribo-chemistry involved in this multifaceted sensation remains largely unexplored in a comprehensive manner.In this review the underlying tribo-chemical processes useful in understanding the mechanism of astringency are highlighted and discussed considering current techniques employed to investigate astringency perception.Loss of lubrication on oral surfaces owing to the tribo-chemical interactions involving saliva and astringent plant proteins requires subsequent deformations of oral tissues which are significant enough to induce strains at mechanoreceptor locations,leading to the sensation of astringency.It is proposed that micro-scale contact modelling on the interaction of food particles/aggregates,boundary layers and oral surfaces shows potential in addressing the knowledge gap between tribo-chemical measurement techniques and panel tests,making it possible to attain a predictor for astringency.展开更多
Proanthocyanidins(PAs) are specialized metabolites that infuence persimmon fruit quality.Normal astringent(A)-type and non-astringent(NA)-type mutants show significant variation in PA accumulation, but the infuencing ...Proanthocyanidins(PAs) are specialized metabolites that infuence persimmon fruit quality.Normal astringent(A)-type and non-astringent(NA)-type mutants show significant variation in PA accumulation, but the infuencing mechanism remains unclear. In this study, among the six identified DTXs/MATEs proteins associated with PA accumulation, we observed that allelic variation and preferential transport by Dk DTX5/MATE5 induced variation in PA accumulation for A-type and NA-type fruit. The expression pattern of Dk DTX5/MATE5 was correlated with PA accumulation in NA-type fruit. Upregulation and downregulation of Dk DTX5/MATE5 promoted and inhibited PA accumulation, respectively, in the NA-type fruit. Interestingly, transporter assays of Xenopus laevis oocytes indicated that Dk DTX5/MATE5 preferentially transported the PA precursors catechin, epicatechin, and epicatechin gallate, resulting in their increased ratios relative to the total PAs, which was the main source of variation in PA accumulation between the A-type and NA-type. The allele lacking Ser-84 in Dk DTX5/MATE5 was identified as a dominantly expressed gene in the A-type and lost its transport function. Site-directed mutagenesis revealed that Dk DTX5/MATE5 binds to PA precursors via Ser-84. These findings clarify the association between the transporter function of Dk DTX5/MATE5 and PA variation, and can contribute to the breeding of new cultivars with improved fruit quality.展开更多
文摘A novel model of spacetime and fields atomization based on Atomic Series over finite Atomic AString Functions is offered. Formulated Atomization Theorems allow representing polynomials, analytic functions, and solutions of field equations including General Relativity via superposition of solitonic atoms which can be associated with flexible spacetime quantum, metriants, or elementary distortions. Spacetime is conceptualized as a lattice of flexible Atomic Solitons adjusting locations to reproduce different metrics and other physical fields. It may offer the variants of unified field theory based on Atomic Solitons where, like in string theory, fields become interconnected having a common mathematical ancestor.
基金supported by"Hundred-Thousand-Ten Thousand"Talents Project of Chinese Medicine Inheritance and Innovation(Qihuang Project)-Qihuang Scholars(284 Official Letter of People's Education of Chinese Medicine 2018)Special Scientific Research Project of National Clinical Research Base of Traditional Chinese Medicine(2019JDZX001)+2 种基金Special Scientific Research Project of National Clinical Research Base of Chinese Medicine(2019JDZX028)Key Scientific Research Project of Henan Province Colleges and Universities(20A360005)Henan Province Science and Technology Research and Social Development Project(202102310497).
文摘The pathogenesis of can cer-related in som nia(CRI)mainly in eludes,first,the flow of cancerous toxin leading to the disorder of visceral qi;second,cancer-related radiotherapy and chemotherapy belonging to"exogenous pathogenic factors"to a certain extent,which can further aggravate visceral disorders.The therapeutic principle of Chinese medicine is to tranquilize the mind on the basis of regulating viscera,suppressing yang,and astringing yin.On this theoretical basis,Professor Zheng Yuling created a representative prescription of Zhenjing Anshen Granules(镇静安神颗粒)which can achieve the co-regulation of the heart,liver,and kidney,tranquilizing the mind and nourishing the blood.Clinically,the selection of prescriptions and medicines needs to be considered due to factors such as different treatment stages and differ-ences in patients'constitutions.
文摘Fruits of persimmon (Diospyros kaki cv. Mopanshi) were used to investigate the effects of different concentrations of carbon dioxide (CO 2) gas on removing astringency after harvest. Treatment of 95% concentration of CO 2 gas gave the best results; fruits turned non-astringent after 20 h, and kept the fruit firm for 7 d at room temperature. Fruits, treated with 85 and 90% concentration of CO 2 gas, turned non-astringent after 2428 h, and the firmness-keeping stage was 56 d at room temperature. While the CO 2 gas was at 80, 70 and 60%, the de-astringency period was 48, 72 and 96 h, and the corresponding firmness-keeping stage was 3, 2 and 1 d, respectively. Fruits, treated with 50% concentration of CO 2 gas, remained astringent.
基金supported by the Natural Science Foundation of Liaoning Province(2021-MS-311)National Natural Science Foundation of China(31601510).
文摘The interaction mechanism between soyasaponin(Ssa)and bitter receptors/mucin,as well as the saliva interface behavior of Ssa,were investigated to explore the presentation mechanism of Ssa bitterness and astringency(BA).Strong bitterness arising from high Ssa concentrations(0.5–1.5 mg/mL)had a masking effect on astringency.At Ssa concentrations of 1.0–1.5 mg/mL,Ssa micelles altered the structure of mucin,exposing its internal tryptophan to a more polar environment.At Ssa concentrations of 0.05–1.50 mg/mL,its reaction with mucin increased the aggregation of particles in artificial saliva,which reduced the frictional lubricating properties of oral saliva.Ssa-mucin interactions affected the salivary interfacial adsorption layer,and their complexes synergistically reduced the interfacial tension.Ssa monomers and soyasapogenols bind to bitter receptors/mucin via hydrogen bonding and hydrophobic interactions.Class A Ssa binds more strongly than class B Ssa,and thus likely presents a higher BA.In conclusion,Ssa interacts with bitter receptors/mucin causing conformational changes and aggregation of salivary mucin,resulting in diminished frictional lubricating properties of oral saliva.This,in turn,affects taste perception and gustatory transmission.
基金This research was supported by Natural Science Foundation of Fujian （No. 2009J01063）. Determination of catechins was finished in Tea Research Institute, Chinese Academy of Agricultural Sciences and in Tea Quality Supervision and Inspection Center, Ministry of Agriculture.
文摘The aim of this study was to identify tea varieties with less bitterness and astringency index that could be used as important sources for breeding and in the production of high quality tea. We studied 36 cultivars or lines which had been preserved in Tea Germplasm Garden of Fujian. The contents of catechins in spring tea shoots, summer tea shoots and autumn tea shoots in 36 varieties and lines were analyzed by HPLC. Analysis of these tea varieties and lines revealed that the catechins contained in the tea shoots in different seasons are highly variable. The content of ester-catechins in spring and summer tea shoots was higher than that of autumn, while non-ester-catechins did not showed the same characteristic. The content of EGCG showed an extremely significant positive correlation with T1 （T1 = EGC ＋ EGCG ＋ GCG ＋ EGC）, an extremely significant negative correlation with DL-C, the content of EGC showed the same characteristic. Among them, 10 cultivars with less bitterness and astringency index （the annual average bitterness and astringency index 〈 8.0） were considered good candidates as important breeding materials tbr tea infusion quality improvement.
基金supported by the International Science and Technology Cooperation Fund of Hubei Province,China(2022EHB050)the National Natural Science Foundation of China(31571797,31401649)+1 种基金the Natural Science Foundation of Hubei Province,China(2021CFA070)Hubei University of Technology,China(XJ2021005401,YXQN2016001,GCRC14001).
文摘Astringency is one of the most complex sensations originating from the interaction between foods containing astringency substances(such as polyphenols)and salivary proteins.Despite being considered as a tactile response,the specific physical processes responsible for astringency and sub-qualities remain controversial.“Tribology”conducted in a simulated oral environment is a potential method for quantifying astringency.The article systematically reviews the technique of oral tribology used to study and understand astringency,including the instrumentation,influencing factors,and its correlations established so far with both the total astringency and sub-qualities.The methods of regulating astringency,especially from the tribological perspective,have also been discussed.Oral tribology can provide important information for astringency,including mechanism un-derstanding,sub-qualities differentiation,and astringency prevention,demonstrated by the quantitative or qualitative correlations established.However,it still requires further innovation and development,including simulating real oral conditions and the sequence of events at each stage of astringency perception development with the combination of analyses by multiple technologies.The recently proposed hypothesis of the coexistence of friction and the molecular mechanism is a promising one of astringency perception.And the most promising approach for reducing astringency appears to be the utilization of polysaccharides,although further exploration is required.
基金supported by the National Natural Science Foundation of China.(Nos.81673615,81403115)。
文摘Objective:Tea polyphenols are natural extracts used widely throughout the world.However,the severe astringency of tea polyphenols has reduced patient compliance.Based on the analysis of the formation mechanism of astringency,this paper hopes to propose a new method to control the astringency of tea polyphenols and improve patient compliance without changing its effect.Methods:Artificial saliva was used to prepare the tea polyphenols solution with different p H,using bcasein to imitate salivary protein,and preparing 1.2 mg/m L b-casein solution.A fluorescence quenching test was used to study the interaction between tea polyphenols and b-casein,combined with the stability test results of the compound,we can choose the p H with weak binding but good stability as the best p H for masking astringency.The taste-masking tablets were prepared under the best p H conditions,and the Xinnaojian Original Tablets were prepared according to the conventional preparation method.The disintegration time limit and solubility were tested respectively.The astringency of Xinnaojian original tablets and taste-masking tablets was evaluated by visual analogue scale(VAS).Results:The result of the fluorescence quenching test prompted that the combination force was the weakest when the p H was 4.9.Further synchronous fluorescence analysis showed that an increase in p H resulted in a decrease of the binding sites between tea polyphenols and b-casein,and this decrease was closely related to changes in tryptophan residues in b-casein.Both original and taste-masking Xinnaojian Tablets were prepared.Volunteers’VAS scores illustrated that the astringency improved significantly with the masking tablets(P<0.05).Conclusion:This p H-adjusting masking treatment had little effect on the recovery of polyphenols from the tablets or the dissolution of the tablets.This study provides a novel and feasible astringency masking technology for tea polyphenols and its preparation.
基金the Topconsortium voor Kennis en Innovatie(TKI)Agri&Food under the project LWV19236:Strategies to diminish astringency of plant proteins.
文摘Consumption of plant-based food products having high composition of polyphenols leads to the sensation of astringency.For sliding oral surfaces,friction is an essential property during the oral perception of roughness and dryness which are attributes associated with astringency.Different factors including the chemical composition of interacting layers,structure and operation of interfaces have an effect on the astringency development process.The manner of interactions occurring at oral interfaces suggest there is a system dependence of astringency and highlights the importance of adopting a tribosystems approach.Available measurement techniques have shown an existing relationship between salivary protein-polyphenol interaction and an astringent mouthfeel.Nevertheless,the tribo-chemistry involved in this multifaceted sensation remains largely unexplored in a comprehensive manner.In this review the underlying tribo-chemical processes useful in understanding the mechanism of astringency are highlighted and discussed considering current techniques employed to investigate astringency perception.Loss of lubrication on oral surfaces owing to the tribo-chemical interactions involving saliva and astringent plant proteins requires subsequent deformations of oral tissues which are significant enough to induce strains at mechanoreceptor locations,leading to the sensation of astringency.It is proposed that micro-scale contact modelling on the interaction of food particles/aggregates,boundary layers and oral surfaces shows potential in addressing the knowledge gap between tribo-chemical measurement techniques and panel tests,making it possible to attain a predictor for astringency.
基金supported by the National Key R&D Program of China (2019YFD1000600)。
文摘Proanthocyanidins(PAs) are specialized metabolites that infuence persimmon fruit quality.Normal astringent(A)-type and non-astringent(NA)-type mutants show significant variation in PA accumulation, but the infuencing mechanism remains unclear. In this study, among the six identified DTXs/MATEs proteins associated with PA accumulation, we observed that allelic variation and preferential transport by Dk DTX5/MATE5 induced variation in PA accumulation for A-type and NA-type fruit. The expression pattern of Dk DTX5/MATE5 was correlated with PA accumulation in NA-type fruit. Upregulation and downregulation of Dk DTX5/MATE5 promoted and inhibited PA accumulation, respectively, in the NA-type fruit. Interestingly, transporter assays of Xenopus laevis oocytes indicated that Dk DTX5/MATE5 preferentially transported the PA precursors catechin, epicatechin, and epicatechin gallate, resulting in their increased ratios relative to the total PAs, which was the main source of variation in PA accumulation between the A-type and NA-type. The allele lacking Ser-84 in Dk DTX5/MATE5 was identified as a dominantly expressed gene in the A-type and lost its transport function. Site-directed mutagenesis revealed that Dk DTX5/MATE5 binds to PA precursors via Ser-84. These findings clarify the association between the transporter function of Dk DTX5/MATE5 and PA variation, and can contribute to the breeding of new cultivars with improved fruit quality.
