Effect of the addition of mannoproteins on the interaction between wine flavonols and salivary proteins

Food Chemistry
Alba María Ramos-PinedaMaría Teresa Escribano-Bailón

Abstract

It has been suggested that the addition of flavonols (i.e. white grape skins) improves and stabilizes the color of red wines. However, it has been shown that flavonol glycosides produce a mouth-drying and mouth-coating sensation at very low threshold concentrations. Moreover, the addition of polysaccharides to wines is a practice addressed to improve the smoothness and roundness and correct excessive astringency, so we have studied the effect of the addition of yeast mannoproteins (MP) on the interaction between quercetin 3-glucoside and human salivary peptides. Sensory analysis showed the first evidence of the mannoprotein smoothing effect when the flavonol is added to wine. Additionally, MP/SP/polyphenol interactions were studied using fluorescence spectroscopy, dynamic light scattering and isothermal titration calorimetry. Results obtained indicate not only the existence of interactions between mannoproteins and flavonols but also between mannoproteins and salivary proteins (SP), suggesting a possible formation of protein/polyphenol/polysaccharide ternary complex.

Citations

Dec 20, 2020·Comprehensive Reviews in Food Science and Food Safety·Rui Huang, Changmou Xu
Mar 11, 2020·Journal of Agricultural and Food Chemistry·Elvira ManjónM Teresa Escribano-Bailón
Jun 3, 2021·Foods·María Jesús Cejudo-BastanteM Lourdes González-Miret
Jul 20, 2021·Advanced Drug Delivery Reviews·Zhejie ChenYitao Wang
Nov 7, 2019·Journal of Agricultural and Food Chemistry·Elsa BrandãoSusana Soares
Nov 20, 2021·Journal of the Science of Food and Agriculture·Beatriz González-MuñozNatalia Brossard
Nov 26, 2020·Food Research International·Alberto De IseppiAndrea Curioni
Nov 18, 2018·International Journal of Biological Macromolecules·Yuan QuZhiqing Zhang

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