Molecular Progress in Research on Fruit Astringency

Molecules

Min He²  Henglu Tian²  Xiaowen Luo²  Xiaohua Qi²  Xuehao Chen¹ 

[1] School of Horticulture and Plant Protection, Yangzhou University, 48 East Wenhui Road, Yangzhou 225009, Jiangsu, China;

关键词: fruit astringency;    tannin;    biosynthesis pathway;    regulation;   

DOI  :  10.3390/molecules20011434

来源: mdpi

【 摘 要 】

Astringency is one of the most important components of fruit oral sensory quality. Astringency mainly comes from tannins and other polyphenolic compounds and causes the drying, roughening and puckering of the mouth epithelia attributed to the interaction between tannins and salivary proteins. There is growing interest in the study of fruit astringency because of the healthy properties of astringent substances found in fruit, including antibacterial, antiviral, anti-inflammatory, antioxidant, anticarcinogenic, antiallergenic, hepatoprotective, vasodilating and antithrombotic activities. This review will focus mainly on the relationship between tannin structure and the astringency sensation as well as the biosynthetic pathways of astringent substances in fruit and their regulatory mechanisms.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.