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Salivary Proteins

 
National Institutes of Health

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2018
2018
Effect of the addition of mannoproteins on the interaction between wine flavonols and salivary proteins.
It has been suggested that the addition of flavonols (i.e. white grape skins) improves and stabilizes the color of red wines… Expand
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2017
2017
The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approach.
Polysaccharides are described to inhibit aggregation between food polyphenols and salivary proteins (SP) and may hence lead to… Expand
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2017
2017
Molecular Interaction Between Salivary Proteins and Food Tannins.
Polyphenols interaction with salivary proteins (SP) has been related with organoleptic features such as astringency. The aim of… Expand
2017
2017
Molecular study of mucin-procyanidin interaction by fluorescence quenching and Saturation Transfer Difference (STD)-NMR.
Astringency is closely related to the interaction between procyanidins and salivary proteins (SP). The aim of this work was to… Expand
Review
2016
Review
2016
Functional Evaluation of Proteins in Watery and Gel Saliva of Aphids
Gel and watery saliva are regarded as key players in aphid–pIant interactions. The salivary composition seems to be influenced by… Expand
2016
2016
Absence of capsule reveals glycan-mediated binding and recognition of salivary mucin MUC7 by Streptococcus pneumoniae.
Salivary proteins modulate bacterial colonization in the oral cavity and interact with systemic pathogens that pass through the… Expand
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2016
2016
Optimization of Agroinfiltration in Pisum sativum Provides a New Tool for Studying the Salivary Protein Functions in the Pea Aphid Complex
Aphids are piercing-sucking insect pests and feed on phloem sap. During feeding, aphids inject a battery of salivary proteins… Expand
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2014
2014
In vivo interactions between procyanidins and human saliva proteins: effect of repeated exposures to procyanidins solution.
The general accepted mechanism for astringency arises from the interaction between tannins and salivary proteins (SP) resulting… Expand
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2012
2012
Effect of condensed tannins addition on the astringency of red wines.
Astringency has been defined as a group of sensations involving dryness, tightening, and shrinking of the oral surface. It has… Expand
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2004
2004
Growth and adsorption of Streptococcus mutans 6715-13 to hydroxyapatite in the presence of lactoferrin
The growth of Streptococcus mutans 6715-13 in a rich medium (Todd Hewitt broth) was drastically reduced by addition of apo… Expand
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