1
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Kuhlman B, Aleixandre-Tudo JL, Moore JP, du Toit W. Arabinogalactan proteins and polysaccharides compete directly with condensed tannins for saliva proteins influencing astringency perception of Cabernet Sauvignon wines. Food Chem 2024; 435:137625. [PMID: 37801763 DOI: 10.1016/j.foodchem.2023.137625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 09/17/2023] [Accepted: 09/27/2023] [Indexed: 10/08/2023]
Abstract
Wine astringency is thought to be due to salivary protein precipitation; however, the actual mechanism is not well-defined. This study aimed understand the relationship between whole polysaccharide extracts, produced with and without enzyme maceration, and the saliva protein-tannin precipitation reaction. Polysaccharides were analyzed in the context of salivary protein-tannin interactions using gel electrophoresis, quantitative 1H proton nuclear magnetic resonance (qHNMR), size separation chromatography, immunochemistry, and sensory analysis. Polysaccharide addition reduced saliva protein concentration in tannin-saliva protein-polysaccharide mixtures, indicating that native-wine polysaccharides compete with condensed tannins for salivary protein as ligand partners. qHNMR showed that tannin levels were increased by adding polysaccharides, suggesting that in these conditions, polysaccharides interact with saliva proteins via competitive protein-polysaccharide complex formation. Polysaccharides from non-enzyme-treated wines had threshold concentration of 121 mg/mL versus 86 mg/ml for enzyme-treated as detected by a sensory panel. Enzyme-treated polysaccharides changed astringency perception at a lower concentration than non-enzyme-treated polysaccharides.
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Affiliation(s)
- Brock Kuhlman
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa.
| | - Jose Luis Aleixandre-Tudo
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa.
| | - John P Moore
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa.
| | - Wessel du Toit
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa.
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2
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Wang S, Smyth HE, Olarte Mantilla SM, Stokes JR, Smith PA. Astringency and its sub-qualities: a review of astringency mechanisms and methods for measuring saliva lubrication. Chem Senses 2024; 49:bjae016. [PMID: 38591722 DOI: 10.1093/chemse/bjae016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Indexed: 04/10/2024] Open
Abstract
Astringency is an important mouthfeel attribute that influences the sensory experiences of many food and beverage products. While salivary lubricity loss and increased oral friction were previously believed to be the only astringency mechanisms, recent research has demonstrated that nontactile oral receptors can trigger astringency by responding to astringents without mechanical stimulation. Various human factors have also been identified that affect individual responses to astringents. This article presents a critical review of the key research milestones contributing to the current understanding of astringency mechanisms and the instrumental approaches used to quantify perceived astringency intensity. Although various chemical assays or physical measures mimic in-mouth processes involved in astringent mouthfeel, this review highlights how one chemical or physical approach can only provide a single measure of astringency determined by a specific mechanism. Subsequently, using a single measurement to predict astringency perception is overly idealistic. Astringency has not been quantified beyond the loss of saliva lubrication; therefore, nontactile receptor-based responses must also be explored. An important question remains about whether astringency is a single perception or involves distinct sub-qualities such as pucker, drying, and roughness. Although these sub-quality lexicons have been frequently cited, most studies currently view astringency as a single perception rather than dividing it into sub-qualities and investigating the potentially independent mechanisms of each. Addressing these knowledge gaps should be an important priority for future research.
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Affiliation(s)
- Shaoyang Wang
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Heather E Smyth
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Sandra M Olarte Mantilla
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Jason R Stokes
- School of Chemical Engineering, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Paul A Smith
- Wine Australia, P.O. Box 2733, Kent Town, SA 5071, Australia
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3
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Wei F, Wang J, Luo L, Tayyab Rashid M, Zeng L. The perception and influencing factors of astringency, and health-promoting effects associated with phytochemicals: A comprehensive review. Food Res Int 2023; 170:112994. [PMID: 37316067 DOI: 10.1016/j.foodres.2023.112994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 05/14/2023] [Accepted: 05/16/2023] [Indexed: 06/16/2023]
Abstract
Astringency as the complex sensory of drying or shrinking can be perceived from natural foods, including abundant phenolic compounds. Up to now, there have been two possible astringency perception mechanisms of phenolic compounds. The first possible mechanism involved chemosensors and mechanosensors and took salivary binding proteins as the premise. Although piecemeal reports about chemosensors, friction mechanosensor's perception mechanisms were absent. There might be another perception way because a part of astringent phenolic compounds also triggered astringency although they could not bind with salivary proteins, however, the specific mechanism was unclear. Structures caused the differences in astringency perception mechanisms and intensities. Except for structures, other influencing factors also changed astringency perception intensity and aimed to decrease it, which probably ignored the health-promoting effects of phenolic compounds. Therefore, we roundly summarized the chemosensor's perception processes of the first mechanism. Meanwhile, we speculated that friction mechanosensor's probably activated Piezo2 ion channel on cell membranes. Phenolic compounds directly binds with oral epithelial cells, activating Piezo2 ion channel probably the another astringency perception mechanism. Except for structure, the increase of pH values, ethanol concentrations, and viscosity not only lowered astringency perception but were beneficial to improve the bioaccessibility and bioavailability of astringent phenolic compounds, which contributed to stronger antioxidant, anti-inflammatory, antiaging and anticancer effects.
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Affiliation(s)
- Fang Wei
- College of Food Science, Southwest University, Beibei, Chongqing 400715, People's Republic of China
| | - Jie Wang
- Tea Research Institute of Chongqing Academy of Agricultural Sciences, Yongchuan, Chongqing 402160, People's Republic of China
| | - Liyong Luo
- College of Food Science, Southwest University, Beibei, Chongqing 400715, People's Republic of China; Tea Research Institute, Southwest University, Beibei, Chongqing 400715, People's Republic of China
| | - Muhammad Tayyab Rashid
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China
| | - Liang Zeng
- College of Food Science, Southwest University, Beibei, Chongqing 400715, People's Republic of China.
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4
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Bashmil YM, Ali A, BK A, Dunshea FR, Suleria HAR. Screening and Characterization of Phenolic Compounds from Australian Grown Bananas and Their Antioxidant Capacity. Antioxidants (Basel) 2021; 10:1521. [PMID: 34679656 PMCID: PMC8532736 DOI: 10.3390/antiox10101521] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 09/17/2021] [Accepted: 09/21/2021] [Indexed: 01/11/2023] Open
Abstract
Bananas are an essential source of staple food and fruit worldwide and are widely regarded as the world's largest fruit crop, with more than 100 million tons total annual production. Banana peel, a by-product that represents about 40% of the entire banana's weight, and pulp are rich in bioactive compounds and have a high antioxidant capacity. As the production of polyphenols in fruit and vegetables is highly dependent on environmental conditions, genetic factors, and the level of maturity, this study aims to characterize six Australian banana cultivars in various stages of ripening for their phenolic compounds using the liquid chromatography-electrospray ionization quadrupole time of flight mass spectrometry (LC-ESI-QTOF-MS/MS), polyphenols quantification with the high-performance liquid chromatography coupled with photodiode array detector (HPLC-PDA), and their antioxidant capacity. All bananas were analysed for total polyphenols content (TPC), total flavonoids content (TFC), and total tannin content (TTC) and their antioxidant activities. Ripe Ducasse peel and pulp contained the highest amounts of total polyphenols content (1.32 and 1.28 mg gallic acid equivalent (GAE) per gram of sample), total tannin contents (3.34 mg catechin equivalent (CE) per gram of sample), and free radical scavenging capacity (106.67 mg ascorbic acid equivalent (AAE) per g of sample). In contrast, ripe Plantain peel had the greatest total flavonoids (0.03 mg quercetin equivalent (QE) per g of sample). On the other hand, unripe Ladyfinger pulp possessed the highest total antioxidant activity (1.03 mg AAE/g of sample). There was a positive correlation between flavonoids and antioxidant activities. By using LC-ESI-QTOF-MS/MS, a total of 24 phenolic compounds were tentatively characterized in this research, including six phenolic acids, 13 flavonoids, and five other polyphenols. Quantification of phenolic compounds by the high-performance liquid chromatography coupled with photodiode array detector (HPLC-PDA) revealed a higher content of phenolic acids. These findings confirmed that banana peel and pulp have considerable antioxidant activity and can be employed in human food and animal feed for variant health enhancement uses.
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Affiliation(s)
- Yasmeen M. Bashmil
- Department of Food Science and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah 21589, Saudi Arabia;
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (A.A.); (A.B.); (F.R.D.)
| | - Akhtar Ali
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (A.A.); (A.B.); (F.R.D.)
| | - Amrit BK
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (A.A.); (A.B.); (F.R.D.)
| | - Frank R. Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (A.A.); (A.B.); (F.R.D.)
- Faculty of Biological Sciences, University of Leeds, Leeds LS2 9JT, UK
| | - Hafiz A. R. Suleria
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia; (A.A.); (A.B.); (F.R.D.)
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5
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Limited relationship between temporality of sensory perception and phenolic composition of red wines. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111028] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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6
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Diverse interaction of commercial enological tannins with the protein fraction of saliva. Association with astringency. FOOD STRUCTURE 2020. [DOI: 10.1016/j.foostr.2020.100163] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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7
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Gombau J, Pons‐Mercadé P, Conde M, Asbiro L, Pascual O, Gómez‐Alonso S, García‐Romero E, Miquel Canals J, Hermosín‐Gutiérrez I, Zamora F. Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines. Food Sci Nutr 2020; 8:3442-3455. [PMID: 32724608 PMCID: PMC7382114 DOI: 10.1002/fsn3.1627] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2020] [Revised: 04/15/2020] [Accepted: 04/16/2020] [Indexed: 11/18/2022] Open
Abstract
BACKGROUND The aim of this work was to study the influence of grape berry morphology, especially the seed weight percentage, on the tannin concentration and astringency of red wine. Clusters of Tempranillo, Garnacha, Merlot, and Cabernet Sauvignon were characterized and their seeds were extracted and macerated in a model wine solution. In parallel, we elaborated three types of wines of each cultivar. One wine was made with only grape juice, one wine was made adding the appropriate proportion of seeds to the grape juice, and the last wine was elaborated with the complete destemmed and crushed berries. RESULTS Merlot and Cabernet Sauvignon grapes, which have higher percentage of seed weight with respect to the berry weight than Tempranillo and Garnacha grapes originated wines with higher tannin concentration and astringency than Tempranillo and Garnacha wines. CONCLUSION The main conclusion of this study is that the seed weight percentage with respect to the berry weight is one of the main determinants of the final tannin concentration and astringency of red wines.
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Affiliation(s)
- Jordi Gombau
- Facultat d’Enologia de TarragonaDepartament de Bioquímica i BiotecnologiaUniversitat Rovira i VirgiliTarragonaSpain
| | - Pere Pons‐Mercadé
- Facultat d’Enologia de TarragonaDepartament de Bioquímica i BiotecnologiaUniversitat Rovira i VirgiliTarragonaSpain
| | - Marta Conde
- Facultat d’Enologia de TarragonaDepartament de Bioquímica i BiotecnologiaUniversitat Rovira i VirgiliTarragonaSpain
| | - Lucie Asbiro
- Facultat d’Enologia de TarragonaDepartament de Bioquímica i BiotecnologiaUniversitat Rovira i VirgiliTarragonaSpain
| | - Olga Pascual
- Facultat d’Enologia de TarragonaDepartament de Bioquímica i BiotecnologiaUniversitat Rovira i VirgiliTarragonaSpain
| | - Sergio Gómez‐Alonso
- Instituto Regional de Investigación Científica AplicadaUniversidad de Castilla‐La ManchaCiudad RealSpain
| | | | - Joan Miquel Canals
- Facultat d’Enologia de TarragonaDepartament de Bioquímica i BiotecnologiaUniversitat Rovira i VirgiliTarragonaSpain
| | - Isidro Hermosín‐Gutiérrez
- Instituto Regional de Investigación Científica AplicadaUniversidad de Castilla‐La ManchaCiudad RealSpain
| | - Fernando Zamora
- Facultat d’Enologia de TarragonaDepartament de Bioquímica i BiotecnologiaUniversitat Rovira i VirgiliTarragonaSpain
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8
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Ramos-Pineda AM, Carpenter GH, García-Estévez I, Escribano-Bailón MT. Influence of Chemical Species on Polyphenol-Protein Interactions Related to Wine Astringency. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2948-2954. [PMID: 30854856 DOI: 10.1021/acs.jafc.9b00527] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
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.
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Affiliation(s)
- A M Ramos-Pineda
- Grupo de Investigación en Polifenoles (GIP), Facultad de Farmacia, University of Salamanca, 37007 Salamanca, Spain
| | - G H Carpenter
- Salivary Research Unit, King's College London Dental Institute, Guy's Hospital, London SE1 9RT, United Kingdom
| | - I García-Estévez
- Grupo de Investigación en Polifenoles (GIP), Facultad de Farmacia, University of Salamanca, 37007 Salamanca, Spain
| | - M T Escribano-Bailón
- Grupo de Investigación en Polifenoles (GIP), Facultad de Farmacia, University of Salamanca, 37007 Salamanca, Spain
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9
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Adrar NS, Madani K, Adrar S. Impact of the inhibition of proteins activities and the chemical aspect of polyphenols-proteins interactions. PHARMANUTRITION 2019. [DOI: 10.1016/j.phanu.2019.100142] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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10
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Oak barrel tannin and toasting temperature: Effects on red wine anthocyanin chemistry. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.09.025] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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11
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García-Estévez I, Ramos-Pineda AM, Escribano-Bailón MT. Interactions between wine phenolic compounds and human saliva in astringency perception. Food Funct 2018; 9:1294-1309. [PMID: 29417111 DOI: 10.1039/c7fo02030a] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Astringency is a complex perceptual phenomenon involving several sensations that are perceived simultaneously. The mechanism leading to these sensations has been thoroughly and controversially discussed in the literature and it is still not well understood since there are many contributing factors. Although we are still far from elucidating the mechanisms whereby astringency develops, the interaction between phenolic compounds and proteins (from saliva, oral mucosa or cells) seems to be most important. This review summarizes the recent trends in the protein-phenol interaction, focusing on the effect of the structure of the phenolic compound on the interaction with salivary proteins and on methodologies based on these interactions to determine astringency.
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Affiliation(s)
- Ignacio García-Estévez
- Grupo de Investigación en Polifenoles, Departament of Analytical Chemistry, Nutrition and Food Sciences, Faculty of Pharmacy, University of Salamanca, Campus Miguel de Unamuno s/n. E37007, Salamanca, Spain.
| | - Alba María Ramos-Pineda
- Grupo de Investigación en Polifenoles, Departament of Analytical Chemistry, Nutrition and Food Sciences, Faculty of Pharmacy, University of Salamanca, Campus Miguel de Unamuno s/n. E37007, Salamanca, Spain.
| | - María Teresa Escribano-Bailón
- Grupo de Investigación en Polifenoles, Departament of Analytical Chemistry, Nutrition and Food Sciences, Faculty of Pharmacy, University of Salamanca, Campus Miguel de Unamuno s/n. E37007, Salamanca, Spain.
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12
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Buitimea-Cantúa NE, Gutiérrez-Uribe JA, Serna-Saldívar SO. Phenolic–Protein Interactions: Effects on Food Properties and Health Benefits. J Med Food 2018; 21:188-198. [DOI: 10.1089/jmf.2017.0057] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Affiliation(s)
- Nydia E. Buitimea-Cantúa
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Monterrey, Mexico
| | - Janet A. Gutiérrez-Uribe
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Monterrey, Mexico
| | - Sergio O. Serna-Saldívar
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología-FEMSA, Monterrey, Mexico
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13
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Medel-Marabolí M, Romero J, Obreque-Slier E, Contreras A, Peña-Neira A. Effect of a commercial tannin on the sensorial temporality of astringency. Food Res Int 2017; 102:341-347. [DOI: 10.1016/j.foodres.2017.09.099] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2017] [Revised: 09/20/2017] [Accepted: 09/30/2017] [Indexed: 11/16/2022]
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14
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Vazallo-Valleumbrocio G, Medel-Marabolí M, Peña-Neira Á, López-Solís R, Obreque-Slier E. Commercial enological tannins: Characterization and their relative impact on the phenolic and sensory composition of Carménère wine during bottle aging. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.022] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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15
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Delimont NM, Rosenkranz SK, Haub MD, Lindshield BL. Salivary proline-rich protein may reduce tannin-iron chelation: a systematic narrative review. Nutr Metab (Lond) 2017; 14:47. [PMID: 28769992 PMCID: PMC5525358 DOI: 10.1186/s12986-017-0197-z] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2016] [Accepted: 06/18/2017] [Indexed: 11/10/2022] Open
Abstract
Background Tannins are often cited for antinutritional effects, including chelation of non-heme iron. Despite this, studies exploring non-heme iron bioavailability inhibition with long-term consumption have reported mixed results. Salivary proline-rich proteins (PRPs) may mediate tannin-antinutritional effects on non-heme iron bioavailability. Aim To review evidence regarding biochemical binding mechanisms and affinity states between PRPs and tannins, as well as effects of PRPs on non-heme iron bioavailability with tannin consumption in vivo. Methods Narrative systematic review and meta-analysis. Common themes in biochemical modeling and affinity studies were collated for summary and synthesis; data were extracted from in vivo experiments for meta-analysis. Results Thirty-two studies were included in analysis. Common themes that positively influenced tannin-PRP binding included specificity of tannin-PRP binding, PRP and tannin stereochemistry. Hydrolyzable tannins have different affinities than condensed tannins when binding to PRPs. In vivo, hepatic iron stores and non-heme iron absorption are not significantly affected by tannin consumption (d = −0.64-1.84; −2.7-0.13 respectively), and PRP expression may increase non-heme iron bioavailability with tannin consumption. Conclusions In vitro modeling suggests that tannins favor PRP binding over iron chelation throughout digestion. Hydrolyzable tannins are not representative of tannin impact on non-heme iron bioavailability in food tannins because of their unique structural properties and PRP affinities. With tannin consumption, PRP production is increased, and may be an initial line of defense against tannin-non-heme iron chelation in vivo. More research is needed to compare competitive binding of tannin-PRP to tannin-non-heme iron complexes, and elucidate PRPs’ role in adaption to non-heme iron bioavailability in vivo. Electronic supplementary material The online version of this article (doi:10.1186/s12986-017-0197-z) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Nicole M Delimont
- Department of Food, Nutrition, Dietetics and Health, Kansas State University, 1324 Lovers Lane, 208 Justin Hall, Manhattan, KS, USA
| | - Sara K Rosenkranz
- Department of Food, Nutrition, Dietetics and Health, Kansas State University, 1324 Lovers Lane, 208 Justin Hall, Manhattan, KS, USA
| | - Mark D Haub
- Department of Food, Nutrition, Dietetics and Health, Kansas State University, 1324 Lovers Lane, 208 Justin Hall, Manhattan, KS, USA
| | - Brian L Lindshield
- Department of Food, Nutrition, Dietetics and Health, Kansas State University, 1324 Lovers Lane, 208 Justin Hall, Manhattan, KS, USA
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16
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Machado NFL, Domínguez-Perles R. Addressing Facts and Gaps in the Phenolics Chemistry of Winery By-Products. Molecules 2017; 22:E286. [PMID: 28216592 PMCID: PMC6155862 DOI: 10.3390/molecules22020286] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2016] [Revised: 02/06/2017] [Accepted: 02/07/2017] [Indexed: 12/03/2022] Open
Abstract
Grape and wine phenolics display a noticeable structural diversity, encompassing distinct compounds ranging from simple molecules to oligomers, as well as polymers usually designated as tannins. Since these compounds contribute critically to the organoleptic properties of wines, their analysis and quantification are of primordial importance for winery industry operators. Besides, the occurrence of these compounds has been also extensively described in winery residues, which have been pointed as a valuable source of bioactive phytochemicals presenting potential for the development of new added value products that could fit the current market demands. Therefore, the cumulative knowledge generated during the last decades has allowed the identification of the most promising compounds displaying interesting biological functions, as well as the chemical features responsible for the observed bioactivities. In this regard, the present review explores the scope of the existing knowledge, concerning the compounds found in these winery by-products, as well as the chemical features presumably responsible for the biological functions already identified. Moreover, the present work will hopefully pave the way for further actions to develop new powerful applications to these materials, thus, contributing to more sustainable valorization procedures and the development of newly obtained compounds with enhanced biological properties.
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Affiliation(s)
- Nelson F L Machado
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes e Alto Douro (CITAB-UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal.
| | - Raúl Domínguez-Perles
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes e Alto Douro (CITAB-UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal.
- Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS (CSIC), Campus University, Edif. 25, Espinardo, 30100 Murcia, Spain.
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17
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Watrelot AA, Byrnes NK, Heymann H, Kennedy JA. Understanding the Relationship between Red Wine Matrix, Tannin Activity, and Sensory Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:9116-9123. [PMID: 27802589 DOI: 10.1021/acs.jafc.6b03767] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
One major red wine mouthfeel characteristic, astringency, is derived from grape-extracted tannins and is considered to be a result of interaction with salivary proteins and the oral mucosa. To improve our understanding of the role that the enthalpy of interaction of tannin with a hydrophobic surface (tannin activity) has in astringency perception, a chromatographic method was used to determine the tannin concentration and activity of 34 Cabernet Sauvignon wines, as well as sensory analysis done on 13 of those wines. In addition, astringency-relevant matrix parameters (pH, titratable acidity, ethanol, glucose, and fructose) were measured across all wines. Tannin activity was not significantly correlated with any matrix variables, and the perception of drying and grippy was not correlated with tannin concentration and activity. However, ethanol content was well related to mouthfeel attributes and appeared to drive perceived drying. Although fructose and glucose content were well correlated, they did not drive the perception of sweetness, which is explained by the well-known mixture suppression effect.
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Affiliation(s)
- Aude A Watrelot
- Department of Viticulture and Enology, California State University , 2360 East Barstow Avenue, MS VR89, Fresno, California 93740-8003, United States
- Department of Viticulture and Enology, University of California at Davis , One Shields Avenue, Davis, California 95616-5270, United States
| | - Nadia K Byrnes
- Department of Viticulture and Enology, University of California at Davis , One Shields Avenue, Davis, California 95616-5270, United States
| | - Hildegarde Heymann
- Department of Viticulture and Enology, University of California at Davis , One Shields Avenue, Davis, California 95616-5270, United States
| | - James A Kennedy
- Department of Viticulture and Enology, University of California at Davis , One Shields Avenue, Davis, California 95616-5270, United States
- Constellation Brands, Inc., 12667 Road 24, Madera, California 93637, United States
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Obreque-Slier E, Espínola-Espínola V, López-Solís R. Wine pH Prevails over Buffering Capacity of Human Saliva. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8154-8159. [PMID: 27723971 DOI: 10.1021/acs.jafc.6b03013] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Wine is an acidic beverage; its pH (2.9-3.8) is critically important to its organoleptic properties. During degustation, wine interacts with <1 mL of mouth saliva, the pH of which is near 7.0. This is buffered predominantly by the carbonate/bicarbonate pair (pKa = 6.1). Few data are available on whether the buffering capacity of saliva may alter the pH of wine and thus its sensorial properties. In this study both in vitro and in vivo approaches were conducted to measure pH in mixtures of representative red and white wines with human saliva. Continuous additions of microvolumes of either wine to a definite volume (3 mL) of saliva in vitro resulted in a progressive and steep decline in the pH of the wine/saliva mixture. Thus, a few microliters of either wine (<0.27 mL) was sufficient to reduce the pH of saliva by 1 pH unit. Further additions of wine to saliva lowered the pH to that of the corresponding wine. In the in vivo assay, definite volumes (1.5-18 mL) of either wine were mixed for 15 s with the mouth saliva of individual healthy subjects before pH determination in the expectorated wine/saliva mixtures. Compared to saliva, pronounced decreases in pH were observed, thus approaching the pH of wine even with the smallest volume of wine in the assay. Altogether, these results demonstrate that the buffering capacity of wine prevails over that of saliva and that during degustation the pH of the wine/saliva mixture in the mouth is, at least temporarily, that of the corresponding wine.
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Affiliation(s)
- Elías Obreque-Slier
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile , P.O. Box 1004, Santiago, Chile
| | - Valeria Espínola-Espínola
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile , P.O. Box 1004, Santiago, Chile
| | - Remigio López-Solís
- Program of Cellular and Molecular Biology, Faculty of Medicine-ICBM, University of Chile , Independencia 1027, Santiago, Chile
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Jose-Coutinho A, Avila P, Ricardo-da-Silva JM. Finding Sensory Profilers Amongst Red Wine Composition: A Novel Nationwide Approach. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2016. [DOI: 10.1051/ctv/20153002069] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Jakobek L. Interactions of polyphenols with carbohydrates, lipids and proteins. Food Chem 2014; 175:556-67. [PMID: 25577120 DOI: 10.1016/j.foodchem.2014.12.013] [Citation(s) in RCA: 704] [Impact Index Per Article: 70.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2014] [Revised: 12/03/2014] [Accepted: 12/04/2014] [Indexed: 01/20/2023]
Abstract
Polyphenols are secondary metabolites in plants, investigated intensively because of their potential positive effects on human health. Their bioavailability and mechanism of positive effects have been studied, in vitro and in vivo. Lately, a high number of studies takes into account the interactions of polyphenols with compounds present in foods, like carbohydrates, proteins or lipids, because these food constituents can have significant effects on the activity of phenolic compounds. This paper reviews the interactions between phenolic compounds and lipids, carbohydrates and proteins and their impact on polyphenol activity.
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Affiliation(s)
- Lidija Jakobek
- Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Department of Applied Chemistry and Ecology, Franje Kuhača 20, HR 31000 Osijek, Croatia.
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Thongkaew C, Gibis M, Hinrichs J, Weiss J. Polyphenol interactions with whey protein isolate and whey protein isolate–pectin coacervates. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2014.02.006] [Citation(s) in RCA: 94] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Bordenave N, Hamaker BR, Ferruzzi MG. Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods. Food Funct 2014; 5:18-34. [PMID: 24326533 DOI: 10.1039/c3fo60263j] [Citation(s) in RCA: 268] [Impact Index Per Article: 26.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Many of the potential health benefits of flavonoids have been associated with their specific chemical and biological properties including their ability to interact and bind non-covalently to macronutrients in foods. While flavonoid-protein interactions and binding have been the subject of intensive study, significantly less is understood about non-covalent interactions with carbohydrates and lipids. These interactions with macronutrients are likely to impact both the flavonoid properties in foods, such as their radical scavenging activity, and the food or beverage matrix itself, including their taste, texture and other sensorial properties. Overall, non-covalent binding of flavonoids with macronutrients is primarily driven by van der Waals interactions. From the flavonoid perspective, these interactions are modulated by characteristics such as degree of polymerization, molecular flexibility, number of external hydroxyl groups, or number of terminal galloyl groups. From the macronutrient standpoint, electrostatic and ionic interactions are generally predominant with carbohydrates, while hydrophobic interactions are generally predominant with lipids and mainly limited to interactions with flavonols. All of these interactions are involved in flavonoid-protein interactions. While primarily associated with undesirable characteristics in foods and beverages, such as astringency, negative impact on macronutrient digestibility and hazing, more recent efforts have attempted to leverage these interactions to develop controlled delivery systems or strategies to enhance flavonoids bioavailability. This paper aims at reviewing the fundamental bases for non-covalent interactions, their occurrence in food and beverage systems and their impact on the physico-chemical, organoleptic and some nutritional properties of food.
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Obreque-Slier E, Peña-Neira Á, López-Solís R, Cáceres-Mella A, Toledo-Araya H, López-Rivera A. Phenolic composition of skins from four Carmenet grape varieties (Vitis vinifera L.) during ripening. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.06.009] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Yao JW, Xiao Y, Zuo QL, Zhang Y, Tao T, Lin CJ. Effectiveness of cysteine proteases on protein/pigment film removal. Arch Oral Biol 2013; 58:1618-26. [DOI: 10.1016/j.archoralbio.2013.07.015] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2012] [Revised: 07/29/2013] [Accepted: 07/31/2013] [Indexed: 11/25/2022]
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Poette J, Mekoué J, Neyraud E, Berdeaux O, Renault A, Guichard E, Genot C, Feron G. Fat sensitivity in humans: oleic acid detection threshold is linked to saliva composition and oral volume. FLAVOUR FRAG J 2013. [DOI: 10.1002/ffj.3177] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- J. Poette
- CNRS; UMR6265 Centre des Sciences du Goût et de l'Alimentation; F- 21000 Dijon France
- INRA; UMR1324 Centre des Sciences du Goût et de l'Alimentation; F- 21000 Dijon France
- Université de Bourgogne; UMR Centre des Sciences du Goût et de l'Alimentation; F- 21000 Dijon France
- St Hubert; 94526 Rungis France
| | - J. Mekoué
- INRA; UR1268, Biopolymères, Interactions, Assemblages; F- 44316 Nantes France
| | - E. Neyraud
- CNRS; UMR6265 Centre des Sciences du Goût et de l'Alimentation; F- 21000 Dijon France
- INRA; UMR1324 Centre des Sciences du Goût et de l'Alimentation; F- 21000 Dijon France
- Université de Bourgogne; UMR Centre des Sciences du Goût et de l'Alimentation; F- 21000 Dijon France
| | - O. Berdeaux
- CNRS; UMR6265 Centre des Sciences du Goût et de l'Alimentation; F- 21000 Dijon France
- INRA; UMR1324 Centre des Sciences du Goût et de l'Alimentation; F- 21000 Dijon France
- Université de Bourgogne; UMR Centre des Sciences du Goût et de l'Alimentation; F- 21000 Dijon France
| | | | - E. Guichard
- CNRS; UMR6265 Centre des Sciences du Goût et de l'Alimentation; F- 21000 Dijon France
- INRA; UMR1324 Centre des Sciences du Goût et de l'Alimentation; F- 21000 Dijon France
- Université de Bourgogne; UMR Centre des Sciences du Goût et de l'Alimentation; F- 21000 Dijon France
| | - C. Genot
- INRA; UR1268, Biopolymères, Interactions, Assemblages; F- 44316 Nantes France
| | - G. Feron
- CNRS; UMR6265 Centre des Sciences du Goût et de l'Alimentation; F- 21000 Dijon France
- INRA; UMR1324 Centre des Sciences du Goût et de l'Alimentation; F- 21000 Dijon France
- Université de Bourgogne; UMR Centre des Sciences du Goût et de l'Alimentation; F- 21000 Dijon France
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