Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 70, Issue 21, Pages 6317-6327Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.2c01183
Keywords
digestion; saliva; polyphenols; tannins; proline-rich proteins; mucins
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This review discusses the effects of polyphenols-saliva interactions on the bioaccessibility or bioavailability of nutrients. It highlights the interactions between salivary proteins and polyphenols, and their impact on digestive processes, such as starch digestion and protein digestibility.
The present review documents the current knowledge and hypotheses on how polyphenols-saliva interactions may modulate the bioaccessibility or bioavailability of nutrients and highlights research prospects in the field. After an updated description of the different classes of dietary polyphenols and their modifications by food processing or digestion, an overview of interactions between salivary proteins and polyphenols (with an emphasis on tannins) is provided. In vitro studies show that the solubility of salivary protein-tannin complexes in gastric conditions depends on the degree of tannin polymerization, while complexes are partly solubilized by bile salts. Salivary proteins-polyphenols interactions may affect digestive processes. For example, polyphenols can bind to and inhibit salivary amylase, with downstream consequences on starch digestion. Some salivary proteins (PRPs) prevent tannin-induced reduced protein digestibility, probably through binding tannins before they interact with digestive proteases. Salivary proteins may also act as scavenger molecules to limit the intestinal uptake of tannins.
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