Influence of Chemical Species on Polyphenol–Protein Interactions Related to Wine Astringency
One of the most accepted mechanisms of astringency consists of the interaction between polyphenols and some specific salivary proteins. This work aims to obtain further insights into the mechanisms leading to a modulation of astringency elicited by polyphenols. The effect of the presence of differen...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2020-03, Vol.68 (10), p.2948-2954 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Ramos-Pineda, A. M Carpenter, G. H García-Estévez, I Escribano-Bailón, M. T |
| description | One of the most accepted mechanisms of astringency consists of the interaction between polyphenols and some specific salivary proteins. This work aims to obtain further insights into the mechanisms leading to a modulation of astringency elicited by polyphenols. The effect of the presence of different chemical species (present in food and beverages as food additives) on the polyphenol–protein interaction has been evaluated by means of techniques such as sodium dodecyl sulfate polyacrylamide gel electrophoresis and cell cultures using a cell-based model of the oral epithelium. Results obtained showed that several chemicals, particularly sodium carbonate, seem to inhibit polyphenol binding to salivary proteins and to oral epithelium. These results point out that polyphenol–saliva protein interactions can be affected by some food additives, which can help to better understand changes in astringency perception. |
| doi_str_mv | 10.1021/acs.jafc.9b00527 |
| format | Article |
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Results obtained showed that several chemicals, particularly sodium carbonate, seem to inhibit polyphenol binding to salivary proteins and to oral epithelium. These results point out that polyphenol–saliva protein interactions can be affected by some food additives, which can help to better understand changes in astringency perception.</description><subject>Adult</subject><subject>Female</subject><subject>Flavoring Agents - chemistry</subject><subject>Flavoring Agents - metabolism</subject><subject>Humans</subject><subject>Male</subject><subject>Middle Aged</subject><subject>Polyphenols - chemistry</subject><subject>Polyphenols - metabolism</subject><subject>Saliva - chemistry</subject><subject>Saliva - metabolism</subject><subject>Salivary Proteins and Peptides - chemistry</subject><subject>Salivary Proteins and Peptides - metabolism</subject><subject>Tannins - chemistry</subject><subject>Tannins - metabolism</subject><subject>Taste</subject><subject>Wine - analysis</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kLtOAzEQRS0EgvDoqZBLCjaM7WzWLlHEIxISiIfoWHm9Y1i0sYO9W6TjH_hDvgSHBDqqGWnOvdIcQg4ZDBlwdqpNHL5pa4aqAsh5sUEGLOeQ5YzJTTKAxGQyH7MdshvjGwDIvIBtsiPSMkqHAXmeOtv26AxSb-nkFWeN0S29n6NpMFLv6K1vF_NXdL79-vi8Db7DxtGp6zBo0zXeRXqHre6wpp2nT41Deha70LiXVLrYJ1tWtxEP1nOPPF6cP0yusuuby-nk7DrTQoy7rOZGcVGPxrzAsdagpBIVK1hhR1IpWVS1ZQp5xaVRVowE5AJqU9fKWGmlZmKPHK9658G_9xi7ctZEg22rHfo-lpwpYCAFzxMKK9QEH2NAW85DM9NhUTIol1bLZLVcWi3XVlPkaN3eVzOs_wK_GhNwsgJ-or4PLj37f9833jqEvg</recordid><startdate>20200311</startdate><enddate>20200311</enddate><creator>Ramos-Pineda, A. 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| ispartof | Journal of agricultural and food chemistry, 2020-03, Vol.68 (10), p.2948-2954 |
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| source | American Chemical Society; MEDLINE |
| subjects | Adult Female Flavoring Agents - chemistry Flavoring Agents - metabolism Humans Male Middle Aged Polyphenols - chemistry Polyphenols - metabolism Saliva - chemistry Saliva - metabolism Salivary Proteins and Peptides - chemistry Salivary Proteins and Peptides - metabolism Tannins - chemistry Tannins - metabolism Taste Wine - analysis |
| title | Influence of Chemical Species on Polyphenol–Protein Interactions Related to Wine Astringency |
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