The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approach

Brandão, Elisete; Silva, Mafalda Santos; García‐Estévez, Ignacio; Williams, Pascale; Mateus, Nuno; Doco, Thierry; Freitas, Víctor de

doi:10.1016/j.carbpol.2017.08.075

Cited by 90 publications

(65 citation statements)

References 33 publications

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“…Together, these actions generate the astringency sensation [ 18 , 19 ], which, in evolutionary terms, might serve as a warning cue against toxicity from over-consumption of these plant materials. A great deal of our understanding of protein–polyphenol interactions in astringency perception has come from in vitro studies [ 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 ]. However, in vitro models cannot fully replicate the physiological conditions and dynamics of the human mouth.…”

Section: Introductionmentioning

confidence: 99%

Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status

et al. 2020

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Astringency is a complex oral sensation, commonly experienced when dietary polyphenols interact with salivary proteins. Most astringent stimuli alter protein levels, which then require time to be replenished. Although it is standard practice in astringency research to provide breaks in between stimuli, there is limited consensus over the amount of time needed to restore the oral environment to baseline levels. Here we examined salivary protein levels after exposure to 20 mL of a model stimulus (cranberry polyphenol extract, 0.75 g/L CPE) or unsweetened cranberry juice (CJ), over a 10 min period. Whole saliva from healthy subjects (n = 60) was collected at baseline and after 5 and 10 min following either stimulus. Five families of proteins: basic proline-rich proteins (bPRPs); acidic proline-rich proteins (aPRPs); histatins; statherin; and S-type cystatins, were analyzed in whole saliva via HPLC-low resolution-ESI-IT-MS, using the area of the extracted ion current (XIC) peaks. Amylase was quantified via immunoblotting. In comparison to baseline (resting), both stimuli led to a rise in levels of aPRPs (p < 0.000) at 5 min which remained elevated at 10 min after stimulation. Additionally, an interaction of PROP taster status and time was observed, wherein super-tasters had higher levels of amylase in comparison to non-tasters after stimulation with CJ at both timepoints (p = 0.014–0.000). Further, male super-tasters had higher levels of bPRPs at 5 min after stimulation with both CJ and CPE (p = 0.015–0.007) in comparison to baseline. These data provide novel findings of interindividual differences in the salivary proteome that may influence the development of astringency and that help inform the design of sensory experiments of astringency.

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Section: Introductionmentioning

confidence: 99%

Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status

et al. 2020

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“…Therefore, despite numerous authors have successfully used these approaches for research purposes [5,21,28,33,34,35,36,37,38], the proposed techniques are generally long and complex and thus not suitable for MPs quantification to be used in routine wine analyses.…”

Section: Introductionmentioning

confidence: 99%

A Novel Method for the Quantification of White Wine Mannoproteins by a Competitive Indirect Enzyme-Linked Lectin Sorbent Assay (CI-ELLSA)

et al. 2018

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Mannoproteins (MPs) are cell wall proteoglycans released in wine by yeast during fermentation and ageing on lees, a procedure used for the production of several wines to enrich them in these components with consequences from both a technological and sensory point of view. Given the significance that wine MPs have for wine quality, winemakers would welcome a simple and accurate method for their quantification, as this would allow them to have a better control of this aspect at different winemaking stages. This study develops and validates a novel, simple and accurate method for MPs quantification in white wines based on a competitive indirect enzyme-linked lectin sorbent assay (CI-ELLSA), using the highly mannosylated yeast invertase as the standard. The method utilizes the lectin concanavalin A (ConA) as the immobilized ligand for MPs, and peroxidase, an enzyme rich in mannose, as the competitor for ConA. After addition of the peroxidase substrate, the intensity of the signal produced by the activity of this enzyme (absorbance at 450 nm) is inversely proportional to the amount of mannosylated proteins in the sample. Results have been validated on several wine styles including still, sparkling and sweet wines.

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“…Wine polysaccharides inhibit tannin-salivary proteins interaction by a mechanism that involves the formation of protein-tannin complex firstly, probably ruled by hydrophobic interactions and stabilised by hydrogen bonds, and then the polysaccharides can act by a ternary mechanism through the encapsulation of this complex, increasing its solubility. However, the efficiency depends on the polarity of both salivary proteins and tannins [188]. Beyond the molecular mechanism, mannoproteins can highly influence the qualitative sensory perception of astringency, conferring positive subqualities of astringency to red wines [162].…”

Section: Ageingmentioning

confidence: 99%

Salivary Protein-Tannin Interaction: The Binding behind Astringency

Rinaldi¹,

Moio²

2021

Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

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Interactions between salivary proteins and tannins are at the basis of one of the main mechanisms involved in the perception of astringency. Astringency is a tactile sensation evoked in the mouth by plant polyphenol-derived products, such as red wine. It is generally recognised that tannins can provoke negative sensations such as shrinking, drawing, or puckering of the epithelium. On the other hand, the astringency of some red wines can be felt as pleasant mouth feelings of richness, fullness, mouth-coating, and velvet in the mouth. In this chapter, an overview of the research concerned with molecular and sensory mechanisms of astringency was updated. Because of many variables influence the perception of astringency, several methods have been developed to measure the intensity of the sensation. In this context, different indirect assessments were critically evaluated considering the pros and contras and correlated with sensory analysis. We focused the attention on the saliva precipitation index (SPI), based on the binding and precipitation of human saliva with grape and wine tannins, because it has been widely used for many applications in winemaking. A current great challenge is to have an in vitro measurement of astringency able to provide information on the fate of wine, from grape to bottle.

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The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approach

Cited by 90 publications

References 33 publications

Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status

Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status

A Novel Method for the Quantification of White Wine Mannoproteins by a Competitive Indirect Enzyme-Linked Lectin Sorbent Assay (CI-ELLSA)

Salivary Protein-Tannin Interaction: The Binding behind Astringency

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