IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Study of the Interactions between High Molecular Weight Salivary Proteins and Red Wine Flavanols.

Study of the Interactions between High Molecular Weight Salivary Proteins and Red Wine Flavanols.

Abstract

Astringency has been defined by the American Society for Testing Materials as “the complex of sensations due to shrinking, drawing or puckering of the epithelium as a result of exposure to substances such as alums or tannins”. Regarding the importance of astringency in wine consumer acceptance, elucidating the molecular mechanisms underpinning this complex sensation represents an important goal for scientists. Although different mechanisms have been described (Gibbins & Carpenter, 2013), the salivary protein precipitation is still the most accepted theory. According to this, wine astringency perceived in the oral cavity is originally attributed to the interaction and subsequence precipitation of salivary proteins by wine tannins –mainly flavanols–.

Human saliva is rich in different types of peptides and proteins: histatins, statherin, P−B peptide, cystatins and proline-rich proteins (PRPs), being the latter ones the most studied regarding the development of astringency (Ramos-Pineda et al., 2019; Soares et al., 2018). However, other high molecular weight (HMW) proteins like albumin, α-amylase and mucins are the major components of the human salivary proteome (Cheaib & Lussi, 2013; Castagnola et al., 2011) and little research has been reported in relation to their implication in the astringency development. Here, the molecular interactions between the HMW salivary proteins, namely, albumin from human serum, α-amylase from human saliva (Type XIII-A) and mucin from bovine submaxillary glands (Type I-S), and a seed flavanol extract with a composition similar to that found in red wine have been characterized by Fluorescence Quenching and Isothermal Titration Calorimetry (ITC). Moreover, in order to obtain further insights into the specific flavanols that are involved in the interactions with HMW salivary proteins, each binding assay has been analysed by HPLC–MS. The obtained results suggested that HMW salivary proteins could be implicated in the astringency development, since these proteins were able to interact and to precipitate wine flavanols, although with different involvement depending on the HWM protein assayed since a clear ligand preference was observed.

References

Castagnola et al., 2011. Trends in Biotech., 29(8), 409–418.
Cheaib & Lussi, 2013. J. Biosci., 38(2), 259–265.
Gibbins & Carpenter, 2013. J. Texture Stud., 44(5), 364−375.
Ramos-Pineda et al., 2019. Food Chem., 272, 210−215.
Soares et al., 2018. Food Chem., 243, 175−185.

DOI:

Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster

Authors

Manjón Elvira1, García-Estévez Ignacio1 and Escribano-Bailón Mará Teresa1

1Department of Analytical Chemistry, Nutrition and Food Science, Universidad de Salamanca.

Contact the author

Keywords

mucin, albumin, amylase, molecular interactions, ITC

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Highlighting a link between the structure of mannoproteins and their foaming properties in sparkling wines

Effervescence and foaming properties are the main visual characteristics assessed by the consumer during
sparkling wine tasting.

Read More

Metabolomics of Vitis davidii Foëx. grapes from southern China: Flavonoids and volatiles reveal the flavor profiles of five spine grape varieties

The spine grapes (Vitis davidii Foëx.) are wild grape species that grow in southern China, and can be used for table grapes, juicing and winemaking. To systematically investigate the flavor profiles of spine grapes, flavonoids and volatile compounds were detected in five spine grape varieties (Seputao, Ziqiu, Miputao, Tianputao and Baiputao) using HPLC-QqQ-MS/MS and GC-MS. The content of these compounds highly depended on the variety, such as the total concentrations of anthocyanins (91.43-328.85 mg/kg FW) and free norisprenoids (2.60 to 11.46 μg/kg FW).

Read More

Characterization of Cabernet Sauvignon from Maipo valley (Chile) using fluorescence measurement

Viral diseases are a significant cause of both decreased grape quality and vineyard production. Important agents include grapevine leafroll-associated virus (glravs) and grapevine rupestris stem pitting-associated virus (grspav). However, conducting phytosanitary analysis of vineyards for viruses on-site is challenging, and molecular testing is generally expensive.

Read More

Genetic and hormonal regulation of grape berry cuticle formation

The plant surface typically comprises of various epidermal cell types which synthesise and deposit a protective waxy layer known as the cuticle. The cuticle is a significant contributor to important crop traits related to drought tolerance, biotic stress, postharvest fruit quality as well as providing structural support. In this work we have investigated grape berry cuticle formation in the context of the accumulation of anti-fungal specialised metabolites and the ability of the cuticle to structurally cope with the rapid expansion of ripening berries. Metabolic QTL analysis was performed in a grapevine cross population, using chemical profiling data collected via GC-MS analysis for cuticular waxes.

Read More

Grape pomace, an active ingredient at the intestinal level: Updated evidence

Grape pomace (GP) is a winemaking by-product particularly rich in (poly)phenols and dietary fiber, which are the main active compounds responsible for its health-promoting effects. GP-derived products have been proposed to manage cardiovascular risk factors, including endothelial dysfunction, inflammation, hypertension, hyperglycemia, and obesity. Studies on the potential impact of GP on gut health are much more recent. However, it is suggested that, to some extent, this activity of GP as a cardiometabolic health-promoting ingredient would begin in the gastrointestinal tract as GP components (i.e., (poly)phenols and fiber) undergo extensive catabolism, mainly by the action of the intestinal microbiota, that gives rise to low-molecular-weight bioactive compounds that can be absorbed and utilized by the body.

Read More