Cell Wall Mannoproteins from Yeast Affect Salivary Protein-Flavanol Interactions through Different Molecular Mechanisms.

Journal of Agricultural and Food Chemistry
Elvira ManjónM T Escribano-Bailón

Abstract

It is known that interactions between wine flavanols and salivary proline-rich proteins (PRPs) are one of the main factors responsible for wine astringency. The addition of commercial yeast mannoproteins (MPs) to wines has been pointed to as a possible tool to modulate the excessive astringency due to a lack of phenolic maturity at harvest time that might occur as a consequence of global climate change. The aim of this work was to study by isothermal titration calorimetry and molecular dynamics simulation the molecular mechanisms by which mannoproteins could modulate astringency elicited by tannins and if it can be influenced by mannoprotein composition. Results obtained indicate that the MPs assayed had an important impact on astringency through the formation of ternary aggregates with different solubilities or by preventing the flavanol-PRP interaction by a competitive mechanism, although in a different strength, depending on the size and the compositional characteristic of the mannoprotein.

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Citations

Jun 6, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Susana SoaresVictor de Freitas
Dec 20, 2020·Comprehensive Reviews in Food Science and Food Safety·Rui Huang, Changmou Xu
May 7, 2021·Critical Reviews in Food Science and Nutrition·Gonzalo Garrido-BañuelosWessel du Toit
May 17, 2021·Food Research International·Elvira ManjónM Teresa Escribano-Bailón
Jul 25, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Alessandra RinaldiAngelita Gambuti

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