Interaction between Ellagitannins and Salivary Proline-Rich Proteins

Soares, Susana; Brandão, Elisete; García‐Estévez, Ignacio; Fonseca, Fátima; Guerreiro, Carlos; Ferreira-da-Silva, Frederico; Mateus, Nuno; Deffieux, Denis; Quideau, Stéphane; Freitas, Víctor de

doi:10.1021/acs.jafc.9b02574

Cited by 26 publications

(17 citation statements)

References 47 publications

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“…On account of the major functions of PRPs and mucins in oral cavity, where aPRPs were primarily responsible for maintaining oral homeostasis; bPRPs could strongly interact with tannins; and gPRPs and mucins were in charge of keeping oral lubrication (García‐Estévez et al., 2018; Shimada, 2006; Soares, Brandão, García‐Estevez, et al., 2019), the formed precipitates and loss of lubrication inducing sensation of puckering, drying, and rough triggered by polyphenols were related to the interaction involvement of PRPs and mucins. At the first stage, the ingested phenolic compounds bound with PRPs in the flowing saliva to form soluble polyphenol–protein complexes, and the complexes would gradually aggregate to generate large insoluble complexes with the concentration increase of phenolic compounds (Figure 1) (Bajec & Pickering, 2008).…”

Section: Physiological Basis Of Astringency Perceptionmentioning

confidence: 99%

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: Physiological Basis Of Astringency Perceptionmentioning

confidence: 99%

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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“…Consequently, although the volatility of different aroma compounds was affected in different degrees, the volatility of most aroma compounds was decreased. In addition, it was also worth noting that the hydrogen bonds and hydrophobic forces were ubiquitous for the interaction of tannins and proteins (Soares et al., 2019). The structure of the aggregate might generate more hydrogen bonds and stronger hydrophobic interaction with the aroma compounds.…”

Section: Resultsmentioning

confidence: 99%

Influence of tannins, human saliva, and the interaction between them on volatility of aroma compounds in a model wine

Lyu

Chen

et al. 2021

Journal of Food Science

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During wine drinking, aroma release is mainly impacted by wine matrix compositions and oral physiological parameters. Notably, tannins in wine could interact with saliva protein to form aggregates which might also affect the volatility of volatiles. To explore tannins, saliva, and the interaction between them on the volatility of volatiles, the volatility of 16 aroma compounds in the model wine mixed with the commercial tannin extracts, human saliva, or both respectively, was evaluated in vitro static condition by using HS-SPME-GC/MS.The volatility of aroma compounds with high hydrophobicity or benzene ring appeared to decrease more when increasing the tannin levels. Specifically, the volatility of ethyl octanoate, β-ionone, and guaiacol was decreased more than 20% by adding 2 g/L tannin extract. The addition of human saliva could significantly inhibit volatility of most aroma compounds in the model wine. Furthermore, the volatility of most aroma compounds in the mixture of tannins and human saliva was significantly lower than the control or the sample which were added with tannins or human saliva individually. The volatility of some aroma compounds in the mixture of the tannin and saliva was only around 50% or less, relative to the control. Two-way ANOVA analysis showed that there was a synergistic effect between tannin and saliva on decreasing the volatility of most aroma compounds (p < 0.05). Overall, understanding the effect of key factors such as tannins and saliva on volatility of volatiles could help to understand the sophisticated retronasal perceptions during wine tasting.Practical Application: The outputs of this research will be helpful in understanding the impact of tannins on retronasal aroma release during wine tasting.It might promote the control of tannins in the viticulture and brewing process to improve the retronasal perception of wine aroma.

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“…Even if perceived as more astringent, ellagitannins have been noted as poorer protein precipitants than condensed tannins [94]. Soares and co-workers [110] stated that ellagitannins act as multidentate ligands cross-linking different salivary protein units, via their galloyl moieties. It is noteworthy to mention that these units are responsible for the antioxidant ability of hydrolyzable tannins; thus when complexed with salivary proteins, the antioxidant capacity of ellagitannins may be significantly impaired.…”

Section: Sensory Impact Of Phenolic Compounds In Winementioning

confidence: 99%

Phenolic Compounds of Grapes and Wines: Key Compounds and Implications in Sensory Perception

Hornedo-Ortega¹,

González-Centeno²,

Chira³

et al. 2021

Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

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Phenolic compounds are a wide family of thousands of natural bioactives well-known for their overwhelming demonstrated health benefits. Particularly in wines, polyphenols and quality are closely interconnected. Indeed, these compounds possess a critical role due to their contribution to organoleptic wine quality as color, astringency, and bitterness. The profile or the composition of certain polyphenols has been even proposed as an analytical tool for authenticity certification. In this sense, although important progress has been achieved, the understanding of the relationship between the quality of a particular wine and its phenolic composition remains one of the major challenges in enology research. But why? If there is an adjective to define wine, it is “complex.” This final complexity of a wine begins with the enormous polyphenolic variability that may be present in grapes influenced by ripening, genetic, or environmental factors, among others. Winemaking process (alcoholic and malolactic fermentation) and wine aging with or without wood contact produce endless reactions giving rise to complex transformations (copigmentation, cycloaddition, polymerization, and oxidation) of polyphenols. This chapter gathers the most relevant information about the composition, variations, and transformations of phenolic compounds from grape to wine including their influence on sensory properties.

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Interaction between Ellagitannins and Salivary Proline-Rich Proteins

Cited by 26 publications

References 47 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

Influence of tannins, human saliva, and the interaction between them on volatility of aroma compounds in a model wine

Phenolic Compounds of Grapes and Wines: Key Compounds and Implications in Sensory Perception

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