Cell Wall Mannoproteins from Yeast Affect Salivary Protein–Flavanol Interactions through Different Molecular Mechanisms

Manjón, Elvira; Brás, Natércia F.; García‐Estévez, Ignacio; Escribano-Bailón, M. Teresa

doi:10.1021/acs.jafc.9b08083

Cited by 28 publications

(46 citation statements)

References 50 publications

(98 reference statements)

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“…Mannoproteins (MPs), a group of polysaccharides with variable size and composition from the cell wall of yeast, were proved to effectively mitigate the astringency of red wine (Rinaldi, Coppola, & Moio, 2019). As demonstrated by Manjón, Brás, García‐Estévez, and Escribano‐Bailón (2020), MPs with different compositional characteristics showed diverse astringency modulating effects by different mechanisms. Specifically, MPs could exert the effects by forming ternary aggregates with grape seed flavanols and SPs, called associative mechanism, and preventing the interactions between flavanols and SPs via binding to flavanols and interacting with SPs, called competitive mechanism.…”

Section: Emerging Mitigation Approaches To Astringency Triggered By Pmentioning

confidence: 89%

An overview of the perception and mitigation of astringency associated with phenolic compounds

Huang

2020

Comp Rev Food Sci Food Safe

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Astringency, as a kind of puckering, drying, or rough sensation, is widely perceived from natural foods, especially plants rich in phenolic compounds. Although the interaction and precipitation of salivary proteins by phenolic compounds was often believed as the major mechanism of astringency, a definitive theory about astringency is still lacking due to the complex oral sensations. The interaction with oral epithelial cells and the activation of trigeminal chemoreceptors and mechanoreceptors also shed light on some of the phenolic astringency mechanisms, which complement the insufficient mechanism of interaction with salivary proteins. Since phenolic compounds with different types and structures show different astringency thresholds in a certain regularity, there might be some relationships between the phenolic structures and perceived astringency. On the other hand, novel approaches to reducing the unfavorable perception of phenolic astringency have been increasingly emerging; however, the according summary is still sparse. Therefore, this review aims to: (a) illustrate the possible mechanisms of astringency elicited by phenolic compounds, (b) reveal the possible relationships between phenolic structures and perception of astringency, and (c) summarize the emerging mitigation approaches to astringency triggered by phenolic compounds. This comprehensive review would be of great value to both the understanding of phenolic astringency and the finding of appropriate mitigation approaches to phenolic astringency in future research.

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Section: Emerging Mitigation Approaches To Astringency Triggered By Pmentioning

confidence: 89%

An overview of the perception and mitigation of astringency associated with phenolic compounds

Huang

2020

Comp Rev Food Sci Food Safe

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“…Another research on the molecular mechanisms by which polysaccharides can affect protein-tannin interactions was developed by Manjón and coworkers [156]. These authors studied the molecular mechanisms by which commercial MPs could modulate astringency elicited by tannins through ITC and molecular dynamics simulation.…”

Section: Polysaccharide Effects On Astringencymentioning

confidence: 99%

“…The results obtained indicate that MPs could affect astringency by the formation of ternary aggregates with different solubilities or by preventing flavanol-PRPs interactions by a competitive mechanism. This MPs effect is different among the several MPs used, depending on the size and the compositional characteristic of the MP fraction [156]. The effect of wine polysaccharides on the interaction between wine flavan-3-ols and BSA was also studied at the molecular level by another research approach using fluorescence [63].…”

Section: Polysaccharide Effects On Astringencymentioning

confidence: 99%

Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste

et al. 2020

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Astringency and bitterness are organoleptic properties widely linked to tannin compounds. Due to their significance to food chemistry, the food industry, and to human nutrition and health, these tannins’ taste properties have been a line of worldwide research. In recent years, significant advances have been made in understanding the molecular perception of astringency pointing to the contribution of different oral key players. Regarding bitterness, several polyphenols have been identified has new agonists of these receptors. This review summarizes the last data about the knowledge of these taste properties perceived by tannins. Ultimately, tannins’ astringency and bitterness are hand-in-hand taste properties, and future studies should be adapted to understand how the proper perception of one taste could affect the perception of the other one.

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“…35% of total wine polysaccharides . These polysaccharides are glycoproteins released from the yeast cell wall during alcoholic fermentation and autolysis, and their influence on sensory quality of wines has been widely reported. , Furthermore, a very recent study carried out by Manjón and co-workers demonstrated, for the first time, a relationship between the compositional characteristics of mannoproteins and their differences in the mechanisms of action toward astringency modulation.…”

Section: Introductionmentioning

confidence: 99%

Role of Yeast Mannoproteins in the Interaction between Salivary Proteins and Flavan-3-ols in a Cell-Based Model of the Oral Epithelium

Ramos-Pineda

Manjón

Macı́as

et al. 2022

J. Agric. Food Chem.

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Astringency is a highly complex sensation which involves multiple mechanisms occurring simultaneously, such as the interaction between flavan-3-ols and salivary proteins (SP). Moreover, astringency development can be affected by the presence of polysaccharides such as mannoproteins (MP). The aim of this work was to evaluate the molecular mechanisms whereby MP could modulate the astringency elicited by tannins, using a cell-based model of the oral epithelium (TR146 cells), and the effect of salivary proteins on these interactions. The binding of flavan-3-ols to oral cells was evaluated by DMACA assay, while the content of unbound flavan-3-ols after the interactions was assessed by means of HPLC-DAD-MS. Results obtained confirm the existence of cell–tannin interactions, that can be partially inhibited by the presence of SP and/or MP. The most significant decrease was obtained in the system containing MPF (38.16%). Both mannoproteins assayed seem to have modulating effect on flavan-3-ol–SP interactions, acting by two different mechanisms: MPF would lead to the formation of SP/MPF/flavan-3-ols ternary soluble aggregates, while MPL seems to prevent flavan-3-ol–saliva interaction by a competitive mechanism, i.e., MPL would reduce cell–tannin interactions, similar to SP. This study suggests that mannoproteins with different compositional characteristics could exhibit preferential interaction with distinct flavan-3-ol families.

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Cell Wall Mannoproteins from Yeast Affect Salivary Protein–Flavanol Interactions through Different Molecular Mechanisms

Cited by 28 publications

References 50 publications

An overview of the perception and mitigation of astringency associated with phenolic compounds

An overview of the perception and mitigation of astringency associated with phenolic compounds

Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste

Role of Yeast Mannoproteins in the Interaction between Salivary Proteins and Flavan-3-ols in a Cell-Based Model of the Oral Epithelium

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