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…

DO MICROPLASTICS IN VINEYARD SOIL AFFECT THE BIOAVAILABILITY OF VINE NUTRITION?

Microplastics can alter physicochemical and biogeochemical processes in the soil, but whether these changes have further effects on soil fertility, and if so, whether these effects vary depending on the type of soil in the vineyard and the type of plastic used in the vineyard. Knowing what types of plastics are currently used in vineyards in Slovenian viticultural regions as strings to tie vines to the stake, the aim of our study was to assess the effects of microplastic particles from polypropylene (PP) and polyvinyl chloride (PVC) on the availability of macro (potassium (K), Potassium (K), calcium (Ca), magnesium (Mg) and phosphate (P)) and micronutrients (iron (Fe), copper (Cu), manganese (Mn) and zinc (Zn)) in two vineyard soils contrasting in pH and mineralogy. For this purpose, a short-term soil incubation experiment (120 days) was carried out in which the soil samples were enriched with micro-PP and micro-PVC particles. After the incubation period, macro- and micronutrient availability were measured.

Read More

Volatile and phenolic profiles of wines closed with different stoppers and stored for 30 months

The aim of this study was to evaluate the volatile and phenolic profiles of three red and one rosé wines stored in bottles for 30 months. Four wines were provided by a winery located in South Tyrol

Read More

The effect of wine cork closures on volatile sulfur compounds during accelerated post-bottle ageing in Shiraz wines

Reduced off-flavour is an organoleptic defect due to an excess of volatile sulfur compounds (VSC) in wine and often happening in Shiraz wines. This off-flavour is a direct consequence of the lack of oxygen flow during winemaking and bottle storage. Therefore, wine closure could have a direct impact on the formation of VSC due to the oxygen transfer rate that can modulate their levels. Even if dimethylsulfide (DMS) contributes to reduced off-flavor, it is also a fruity note enhancer in wine and its evolution during wine ageing is not well understood.

Read More

Moving beyond visible flower counting: RGB image-based flower number and yield prediction in grapevine

Accurate yield estimation is crucial for optimizing vineyard management and logistical organization. Traditional methods relying on manual and destructive flower or berry counts are labor-intensive and unsuitable for large-scale applications.

Read More

Lactiplantibacillus plantarum – A versatile tool for biological deacidification

Malolactic fermentation (MLF) is a secondary wine fermentation conducted by lactic acid bacteria (LAB). This fermentation is important in winemaking as it deacidifies the wine, converting L-malic acid into L-lactic acid and carbon dioxide, and it contributes to microbial stability. Wine pH is highly selective, and at pH below 3.5 generally only strains of O. oeni can survive and express malolactic activity, while under more favorable growth conditions above pH 3.5, species of Lactobacillus and Pediococcus may conduct the MLF. Among the LAB species Lactiplantibacillus plantarum strains have shown most interesting results under hot climate conditions, not only for their capacity to induce MLF, but also for their homo-fermentative properties towards hexose sugars, which makes them suitable for induction of MLF in high pH and high alcohol wines, when inoculated at the beginning of alcoholic fermentation.

Read More