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The adsorption of black tea and red wine components onto a pellicle-like protein layer formed in vitro by adsorption from whole unstimulated saliva on hydroxyapatite discs were studied by in situ ellipsometry. It was found that components from black tea readily adsorbed to the pellicle. Subsequent exposure to saliva led to further adsorption of salivary components to give an overall increase in the amounts adsorbed. The amounts adsorbed increased still further following a third tea and saliva exposure. Components of red wine gave significantly greater amounts of adsorption to the pellicle than black tea. The adsorption of components of black tea gave a concomitant increase in colour or stain as measured by a reflectance chromameter. In all cases, the black tea- and red wine-modified pellicles were not eluted by either phosphate buffer or sodium dodecyl sulphate (SDS) rinses. Thus, black tea and red wine components have been shown to have a profound effect on in vitro pellicle maturation, causing thickened layers of stained material to build up, which are not readily removed.

The competitive adsorption of gelatin and sodium dodecylbenzenesulfonate (SDBS) at hydrophobic surfaces was investigated with surface and interfacial tension measurements, ellipsometry, surface plasmon resonance spectroscopy (SPR), and total internal reflectance fluorescence spectroscopy (TIRF). From both ellipsometry and SPR, initial additions of SDBS after gelatin preadsorption were found to result in a total adsorbed amount increase, as well as in a swelling of the adsorbed layer. At higher SDBS concentrations, both the total adsorbed amount and the amount of gelatin adsorbed decrease, which was observed from ellipsometry, SPR, and TIRF. From surface and interfacial tension measurements, it was found that the critical aggregation concentration (cac) for the SDBS-gelatin system decreases with decreasing pH. Analogous to this, ellipsometry, SPR, and TIRF indicate that the SDBS concentration required to cause a significant decrease in the gelatin adsorbed amount decreases with decreasing pH. The desorption therefore seems to be correlated to the SDBS binding to the adsorbed gelatin molecules rather than to purely competitive adsorption.

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The adsorption of components from black tea and of purified tea polyphenols onto a whole unstimulated salivary pellicle-like protein layer, formed in vitro on hydroxyapatite discs, was studied by in situ ellipsometry. It was found that components from black tea and the purified polyphenols epicatechin-3-gallate (ECG), epigallocatechin-3-gallate (EGCG) and theaflavin readily adsorbed onto the pellicle. Further investigations showed that under the experimental conditions of this study, no black tea- or purified polyphenol-modified pellicles were eluted by either phosphate buffer or sodium dodecyl sulphate rinses. Therefore, black tea and its polyphenol components are indicated to have a profound effect on in vitro pellicle modification. Similar effects were observed for tannic acid.