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…

Impact of grape maturity on esters content and sensory characters in wines fermented with yeast strains of different genetic backgrounds

Grapes composition is a factor well known to affect wines composition and sensory expression. The goal of this study was to evaluate how grapes composition modifications linked to maturity level could affect wines aromatic expression and esters composition.

Read More

Prediction of sauvignon blanc quality gradings with static headspace−gas chromatography−ion mobility spectrometry (SHS−GC−IMS) and machine learning

The main goal of the current study is the development of a cost-effective and easy-to-use method suitable for use in the laboratory of commercial wineries to analyze wine aroma. Additionally, this study attempted to establish a prediction model for wine quality gradings based on their aroma, which could reveal the important aroma compounds that correlate well with different grades of perceived quality METHODS: Parameters of the SHS−GC−IMS instrument were first optimized to acquire the most desirable chromatographic resolution and signal intensities. Method stability was then exhibited by repeatability and reproducibility. Subsequently, compound identification was conducted. After method development, a total of 143 end-ferment wine samples of three different quality gradings from vintage 2020 were analyzed with the SHS−GC−IMS instrument. Six machine learning methods were employed to process the results and construct a quality prediction model. Techniques that aim to explain the model to extract useful insights were also applied.

Read More

Formation And Evolution Of Minty Terpenoids During Model Ageing Of Cabernet Franc And Merlot Wines

In recent years, a pool of terpenoids possibly implicated in minty odours and in the appreciable refreshing sensation, has been identified in long aged red Bordeaux wines (Lisanti et al., 2021, Picard et al., 2016; Picard et al., 2017). These compounds were found to play a key role in the so-called “ageing bouquet”, that can be defined as “the homogeneous, harmonious flavour resulting from the complex transformation process in wine during bottle storage” (Picard et al., 2015). Moreover the minty-fresh sensory dimension in fine aged red wines plays an important role in typicity judgement by wine professionals (Picard et al., 2015).

Read More

Counting grape bunches using deep learning under different fruit and leaf occlusion conditions

Yield estimation is very important for the wine industry since provides useful information for vineyard and winery management. The early yield estimation of the grapevine provides information to winegrowers in making management decisions to achieve a better quantity and quality of grapes. In general, yield forecasts are based on destructive sampling of bunches and manual counting of berries per bunch and bunches per vine.

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