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…

Comparing the chemical and sensory consequences of grapevine smoke exposure in grapes and wine from different cultivars and different wine regions in Australia

Aim: This study aimed to benchmark the chemical and sensory consequences of grapevine exposure to smoke, by comparing: (i) the concentration of volatile phenols and volatile phenol glycosides in control and smoke-affected grapes from different cultivars and different wine regions; and (ii) the chemical and sensory profiles of wines made from control and smoke-affected grapes, from different cultivars.  

Read More

Colour assessment of port wines using colorimetric and spectrophotometric methods

Colour is an important quality parameter in wines and is the result of a complex mixture of pigments
(including anthocyanins and their derivatives, quinones, xanthyllium compounds, etc.). Red wine colour changes over time as pigments react between themselves and with other wine macromolecules
(particularly polyphenols). During wine tasting, colour is normally assessed on the outer rim of the wine profile in a tilted glass, since most wines are too opaque to be analysed in the middle of the glass. Therefore, depending on the depth of observation considered, the perception of wine colour can be different.

Read More

The regulation of ABA-induced anthocyanin accumulation in grape berry

Color is a key quality trait for grape berry and the producing wines. Berry color of red genotypes is mainly determined by the quantity and composition of anthocyanins accumulated in the skin and/or pulp. Both genetic and environmental factors could influence the quantity and composition of anthocyanins, while the underlying mechanisms are not fully clear. To explore the mechanisms underlying the diversity of anthocyanin accumulation in grape berry, we compared two grapevine genotypes showing distinct sensitivities to ABA-induced anthocyanin biosynthesis, where one genotype showed minor responses to exogenous ABA application while the other showed significant increase in anthocyanins after exogenous ABA application.

Read More

Can minimal pruning be a strategy to adapt grape ripening to global warming?

Berry maturation in warm areas takes place very early, when temperatures are still high and favorable for carbohydrate synthesis and accumulation in the berries, but not as favorable for maintaining high titratable acidity or low pH, or for increasing berry polyphenol content. Different canopy management techniques have been proven to delay berry maturation at the expense of yield (severe canopy trimming, late spring pruning to induce sprouting of dormant buds, etc.). Minimal pruning delays berry ripening by highly increasing yield and by reducing the leaf area to fruit ratio.

Read More

Alimentary film to reduce cork taint and improve wine organoleptic quality

Wine quality may be compromised by mouldy off‒flavours related to cork taint. Although different compounds are considered to be involved in this wine defect, haloanisoles (HAs), and among them the 2,4,6-trichloroanisole (TCA), are claimed as the main responsible.

Read More