摘要
目的:利用吸附动力学原理和模型,探索绿茶多酚的典型化合物表没食子儿茶素没食子酸酯(EGCG)引起口腔收敛性感觉的分子机制。方法:通过消散因子石英晶体微天平测量EGCG吸附于全唾液(WS)和腮腺唾液(PS)表面的质量、厚度、弹性和黏度,考察EGCG单层膜的特性;计算Langmuir和Fruendlich模型的吸附常数,比较EGCG与WS和PS的亲合性及EGCG对温度的依赖性。结果:在EGCG低浓度的PS表面和在EGCG高浓度的WS表面,EGCG单层膜较硬和紧凑。EGCG对WS的亲合性高于PS(P<0.05),且吸附量对温度有依赖性。结论:EGCG结合于口腔黏膜表面的特性是造成口腔黏膜收敛性感觉的原因。全唾液比腮腺唾液有更强的中和和拮抗EGCG的能力。
Objective:To explore the molecular basis of the oral astringency produced by typical compounds of green tea polyphenols(epigallocatechin-3-gallate,EGCG).Methods:The mass,thickness,elasticity and viscidity of EGCG adlayer adsorption onto human whole saliva(WS) and parotid saliva(PS) surfaces were determined by the quartz crystal microbalance with dissipation(QCM-D).The adsorption constants of Langmuir and Fruendlich model were calculated for comparing the affinity of EGCG with WS and PS respectively.The temperature-dependence of EGCG adsorption onto saliva surfaces was also carried out.Results:The EGCG adlayers on PS surface at the low concentration of EGCG and on WS surface at high concentration of EGCG were stiffer and more compact.The binding affinity of EGCG to WS was higher than that to PS.The precipitation of EGCG was temperature-dependent.Conclusion:Both aggregated capacity and the priority of EGCG binding to proteins in the oral mucosa through the hydrophobic reaction of entropically driven component account for the astringency of the oral mucosa.The WS has a much stronger neutralization to resist the biological effect of EGCG than that of PS.
出处
《实用口腔医学杂志》
CAS
CSCD
北大核心
2011年第1期21-25,共5页
Journal of Practical Stomatology