1
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López-Solís R, Cortés-Araya K, Medel-Marabolí M, Obreque-Slier E. Different physicochemical interactions between varietal wines and human saliva: Correspondence with astringency. Food Res Int 2024; 178:113964. [PMID: 38309881 DOI: 10.1016/j.foodres.2024.113964] [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: 05/10/2023] [Revised: 12/19/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
Astringency corresponds to the sensation of dryness and roughness that is experienced in the oral cavity in association with the interaction between salivary proteins and food polyphenols. In this study, the phenolic composition of seven varietal wines, the intensity of astringency they evoke and the physicochemical reactivity of these wines with whole human saliva were evaluated. Phenolic composition of wines was characterized by spectrophotometry and HPLC chromatography. Intensity of astringency was evaluated by trained sensory panels. Saliva from a single volunteer subject was used to assess wine-saliva interactions. To this end, binary mixtures were produced at different v/v wine/saliva ratios and each of them assayed for the ability of the salivary protein to diffuse on a cellulose membrane (diffusion test) and to remain in solution (precipitation test). Physicochemical reactivities between wine components and the protein fraction of saliva were contrasted against the astringency and the phenolic profile of each varietal wine. The study supports the view that astringency depends on physicochemical interactions between two complex matrices -wine and saliva- and not between some of their particular components.
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Affiliation(s)
- Remigio López-Solís
- Program of Cellular and Molecular Biology, Faculty of Medicine-ICBM, University of Chile, Independencia 1027, Santiago, Chile
| | - Katherine Cortés-Araya
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences,University of Chile, P.O. Box 1004, Santiago, Chile
| | - Marcela Medel-Marabolí
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences,University of Chile, P.O. Box 1004, Santiago, Chile
| | - Elías Obreque-Slier
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences,University of Chile, P.O. Box 1004, Santiago, Chile.
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2
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Marques C, Dinis LT, Santos MJ, Mota J, Vilela A. Beyond the Bottle: Exploring Health-Promoting Compounds in Wine and Wine-Related Products-Extraction, Detection, Quantification, Aroma Properties, and Terroir Effects. Foods 2023; 12:4277. [PMID: 38231704 DOI: 10.3390/foods12234277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 11/22/2023] [Accepted: 11/24/2023] [Indexed: 01/19/2024] Open
Abstract
Health-promoting compounds in wine and wine-related products are important due to their potential benefits to human health. Through an extensive literature review, this study explores the presence of these compounds in wine and wine-related products, examining their relationship with terroir and their impact on the aromatic and flavor properties that are perceived orally: sunlight exposure, rainfall patterns, and soil composition impact grapevines' synthesis and accumulation of health-promoting compounds. Enzymes, pH, and the oral microbiome are crucial in sensory evaluation and perception of health promotion. Moreover, their analysis of health-promoting compounds in wine and wine-related products relies on considerations such as the specific target compound, selectivity, sensitivity, and the complexity of the matrix.
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Affiliation(s)
- Catarina Marques
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
| | - Lia-Tânia Dinis
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
| | - Maria João Santos
- University of Trás-os-Montes and Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
| | - João Mota
- University of Trás-os-Montes and Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
| | - Alice Vilela
- Chemistry Research Centre (CQ-VR), Department of Agronomy, School of Agrarian and Veterinary Sciences, University of Trás-os-Montes e Alto Douro, P.O. Box 1013, 5001-801 Vila Real, Portugal
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3
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Domizio P, Luciano A, Marino A, Picariello L, Forino M, Errichiello F, Blaiotta G, Moio L, Gambuti A. Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines. Molecules 2023; 28:7423. [PMID: 37959842 PMCID: PMC10649645 DOI: 10.3390/molecules28217423] [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: 07/07/2023] [Revised: 10/16/2023] [Accepted: 10/31/2023] [Indexed: 11/15/2023] Open
Abstract
Climate change is causing a significant decrease in the total acidity of grapes and related wines. This represents a serious issue for sparkling wine production. Consequently, before the second fermentation, the acidification of base wines is often necessary. However, the impacts of the most important organic acids on the foam properties of sparkling wines are not yet well known. The impacts of the addition of tartaric, malic, citric, and lactic acid on the quality of Falanghina and Bombino sparkling wines were evaluated. Analyses were performed soon after the second fermentation and one year after aging sur lees. The addition of each different organic acid to the two base wines resulted in significant changes in the sparkling wines not only in terms of pH, titratable acidity, and buffering capacity but also in the content of total amino acids and, in some cases, in the height of the foam and its stability over time. For both grape varieties, acidified wines showed a lower content of total amino acids in comparison with the control wines. The addition of lactic acid determined a higher persistency of the foam even after one year of aging sur lees only in Falanghina wines. The results obtained herein highlight the importance of organic acids and the pH of the base wines for the content of amino acids in sparkling wines. No strict correlation between organic acid addition and the foamability of wines was observed.
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Affiliation(s)
- Paola Domizio
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via Donizetti 6, 50144 Firenze, Italy;
| | - Alessandra Luciano
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli “Federico II”, Viale Italia, 83100 Avellino, Italy (M.F.); (F.E.); (G.B.)
| | - Antigone Marino
- CNR-ISASI and Physics Department, University of Naples Federico II, Via Cinthia Monte S. Angelo, 80126 Naples, Italy;
| | - Luigi Picariello
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli “Federico II”, Viale Italia, 83100 Avellino, Italy (M.F.); (F.E.); (G.B.)
| | - Martino Forino
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli “Federico II”, Viale Italia, 83100 Avellino, Italy (M.F.); (F.E.); (G.B.)
| | - Francesco Errichiello
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli “Federico II”, Viale Italia, 83100 Avellino, Italy (M.F.); (F.E.); (G.B.)
| | - Giuseppe Blaiotta
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli “Federico II”, Viale Italia, 83100 Avellino, Italy (M.F.); (F.E.); (G.B.)
| | - Luigi Moio
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli “Federico II”, Viale Italia, 83100 Avellino, Italy (M.F.); (F.E.); (G.B.)
| | - Angelita Gambuti
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli “Federico II”, Viale Italia, 83100 Avellino, Italy (M.F.); (F.E.); (G.B.)
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4
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Galaz Torres C, Ricci A, Parpinello GP, Gambuti A, Rinaldi A, Moio L, Rolle L, Paissoni MA, Mattivi F, Perenzoni D, Arapitsas P, Marangon M, Mayr Marangon C, Slaghenaufi D, Ugliano M, Versari A. Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency. Curr Res Food Sci 2023; 7:100626. [PMID: 38021261 PMCID: PMC10651451 DOI: 10.1016/j.crfs.2023.100626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 10/18/2023] [Accepted: 10/24/2023] [Indexed: 12/01/2023] Open
Abstract
Astringency is an essential sensory attribute of red wine closely related to the saliva precipitation upon contact with the wine. In this study a data matrix of 52 physico-chemical parameters was used to predict the Saliva Precipitation Index (SPI) in 110 Italian mono-varietal red wines using partial least squares regression (PLSr) with variable selection by Variable Importance for Projection (VIP) and the significance of regression coefficients. The final PLSr model, evaluated using a test data set, had 3 components and yielded an R2test of 0.630 and an RMSEtest of 0.994, with 19 independent variables whose regression coefficients were all significant at p < 0.05. Variables selected in the final model according to the decreasing magnitude of their absolute regression coefficient include the following: Procyanidin B1, Epicatechin terminal unit, Total aldehydes, Protein content, Vanillin assay, 520 nm, Polysaccharide content, Epigallocatechin PHL, Tartaric acid, Volatile acidity, Titratable acidity, Catechin terminal unit, Proanthocyanidin assay, pH, Tannin-Fe/Anthocyanin, Buffer capacity, Epigallocatechin PHL gallate, Catechin + epicatechin PHL, and Tannin-Fe. These results can be used to better understand the physico-chemical relationship underlying astringency in red wine.
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Affiliation(s)
| | - Arianna Ricci
- Department of Agricultural and Food Sciences, University of Bologna, Italy
| | | | - Angelita Gambuti
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100, Avellino, Italy
| | - Alessandra Rinaldi
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100, Avellino, Italy
| | - Luigi Moio
- Department of Agricultural Sciences, Division of Vine and Wine Sciences, University of Napoli Federico II, 83100, Avellino, Italy
| | - Luca Rolle
- Department of Agricultural, Forest and Food Sciences, University of Torino, 10095, Grugliasco, Italy
| | - Maria Alessandra Paissoni
- Department of Agricultural, Forest and Food Sciences, University of Torino, 10095, Grugliasco, Italy
| | - Fulvio Mattivi
- Metabolomic Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38010, San Michele all’Adige, Italy
| | - Daniele Perenzoni
- Metabolomic Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38010, San Michele all’Adige, Italy
| | - Panagiotis Arapitsas
- Metabolomic Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38010, San Michele all’Adige, Italy
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Egaleo, 12243, Athens, Greece
| | - Matteo Marangon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020, Legnaro, Italy
| | - Christine Mayr Marangon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020, Legnaro, Italy
| | - Davide Slaghenaufi
- Department of Biotechnology, University of Verona, via della Pieve 70, San Pietro in Cariano, VR, Italy
| | - Maurizio Ugliano
- Department of Biotechnology, University of Verona, via della Pieve 70, San Pietro in Cariano, VR, Italy
| | - Andrea Versari
- Department of Agricultural and Food Sciences, University of Bologna, Italy
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5
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Obreque-Slier E, Medel-Marabolí M, Maldonado-Maldonado E, López-Solís RO. Paper chromatography approach for the assessment of interaction between red wine and whole saliva. J Chromatogr A 2023; 1707:464266. [PMID: 37572383 DOI: 10.1016/j.chroma.2023.464266] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 07/23/2023] [Accepted: 07/31/2023] [Indexed: 08/14/2023]
Abstract
In-mouth interaction of red wine compounds with salivary proteins is a primary event allegedly responsible for eliciting the mouth-feel sensation of astringency. Those interactions have been currently associated with precipitation of salivary protein/polyphenol complexes. However, such single physicochemical evidence for interaction does not account for the complexity of astringency. This study aimed to develop a paper chromatography method to assess interactions between red wine and the salivary protein fraction using stepwise series of red wine/saliva binary mixtures from 100% wine to 100% saliva ("Alpha and Omega series"). Aliquots of each one of the mixtures were spotted on a cellulose membrane to scrutinize independently the distribution areas of wine components (naturally pink-colored) and salivary protein (stained blue in Coomassie Brilliant R-250). This double target detection revealed interactions between saliva and red wine components along most of the quantitative Alpha and Omega series, a point of equivalence corresponding to maximum interactivity for both complex reactants and a non-diffusible sub-fraction of saliva displaying the highest interactivity. The results indicate a novel way to assess quantitatively physicochemical interactions between red wines and human saliva but also provide new lights to approach the identification of molecular salivary structures involved in triggering astringency.
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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
| | - Marcela Medel-Marabolí
- Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, P.O. Box 1004, Santiago, Chile
| | - Edio Maldonado-Maldonado
- Program of Cellular and Molecular Biology, Faculty of Medicine-ICBM, University of Chile, Independencia 1027, Santiago, Chile
| | - Remigio O López-Solís
- Program of Cellular and Molecular Biology, Faculty of Medicine-ICBM, University of Chile, Independencia 1027, Santiago, Chile.
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6
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Zhang D, Wang S, Yang F, Li Z, Huang W. Visual inspection of acidic pH and bisulfite in white wine using a colorimetric and fluorescent probe. Food Chem 2023; 408:135200. [PMID: 36528990 DOI: 10.1016/j.foodchem.2022.135200] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 10/27/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022]
Abstract
The acidic pH and total amount of SO2 are both important quality control indexes of wine, but conventional detection techniques depend heavily on specialized instrument and professional staff, thus are not available to general customers. In this paper, a hemicyanine-based colorimetric and fluorescent probe Hcy-Py was designed and synthesized. It responded to bisulfite selectively with a LOD of 0.68 μM and responded to proton with a pKa of 3.78. Upon the treatment of solutions with different pH values and concentrations of bisulfite, the probe-loaded paper strips displayed distinct color changes under both natural light and UV lamp. When a real white wine sample was subjected to the paper strip experiment, pH as well as bisulfite concentration could be determined by naked-eye quickly and conveniently, thus a visual detection of acidic pH and bisulfite in white wine without involving any sophisticated instrument or professional skill was successfully demonstrated.
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Affiliation(s)
- Dan Zhang
- School of Chemical Engineering, Sichuan University, Chengdu 610065, China
| | - Sifan Wang
- School of Chemical Engineering, Sichuan University, Chengdu 610065, China
| | - Fangxi Yang
- School of Chemical Engineering, Sichuan University, Chengdu 610065, China
| | - Zicheng Li
- School of Chemical Engineering, Sichuan University, Chengdu 610065, China
| | - Wencai Huang
- School of Chemical Engineering, Sichuan University, Chengdu 610065, China.
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7
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Santos MJ, Correia E, Vilela A. Exploring the Impact of α-Amylase Enzyme Activity and pH on Flavor Perception of Alcoholic Drinks. Foods 2023; 12:foods12051018. [PMID: 36900535 PMCID: PMC10000705 DOI: 10.3390/foods12051018] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/17/2023] [Accepted: 02/25/2023] [Indexed: 03/08/2023] Open
Abstract
The introduction of a drink in the mouth and the action of saliva and enzymes cause the perception of basic tastes and some aromas perceived in a retro-nasal way. Thus, this study aimed to evaluate the influence of the type of alcoholic beverage (beer, wine, and brandy) on lingual lipase and α-amylase activity and in-mouth pH. It was possible to see that the pH values (drink and saliva) differed significantly from the pH values of the initial drinks. Moreover, the α-amylase activity was significantly higher when the panel members tasted a colorless brandy, namely Grappa. Red wine and wood-aged brandy also induced greater α-amylase activity than white wine and blonde beer. Additionally, tawny port wine induced greater α-amylase activity than red wine. The flavor characteristics of red wines due to skin maceration and the contact of the brandy with the wood can cause a synergistic effect between beverages considered "tastier" and the activity of human α-amylase. We can conclude that saliva-beverage chemical interactions may depend on the saliva composition but also on the chemical composition of the beverage, namely its constitution in acids, alcohol concentration, and tannin content. This work is an important contribution to the e-flavor project, the development of a sensor system capable of mimicking the human perception of flavor. Furthermore, a better understanding of saliva-drink interactions allow us to comprehend which and how salivary parameters can contribute to taste and flavor perception.
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Affiliation(s)
- Maria João Santos
- Department of Agronomy, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal
| | - Elisete Correia
- Center for Computational and Stochastic Mathematics (CEMAT), Department of Mathematics, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal
| | - Alice Vilela
- Chemistry Research Centre (CQ-VR), Department of Agronomy (DAgro), School of Agrarian and Veterinary Sciences (ECAV), University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal
- Correspondence:
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8
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Wang S, Olarte Mantilla SM, Smith PA, Stokes JR, Smyth HE. Relationship between salivary lubrication and temporal sensory profiles of wine mouthfeel and astringency sub-qualities. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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9
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Buffering capacity of saliva influences the perception of acid-related sensory properties. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Wang S, Olarte Mantilla SM, Smith PA, Stokes JR, Smyth HE. Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106918] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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11
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The Effect of Dicarboxymethyl Cellulose on the Prevention of Protein Haze Formation on White Wine. BEVERAGES 2021. [DOI: 10.3390/beverages7030057] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Wine clarity is a critical aspect in the commercialization of white wines. The formation of wine haze can be attributed to the aggregation and precipitation of heat-unstable wine proteins. Bentonite fining is the commonly used method in winemaking for protein removal, but it is responsible for loss of wine volume and quality. Dicarboxymethyl cellulose (DCMC) was developed as a potential alternative to bentonite. Water-insoluble DCMC was prepared via catalyzed heterogeneous etherification using sodium chloromalonate and potassium iodide. White wine fining trials were benchmarked with different dosages of DCMC against a bentonite. A high-performance liquid chromatography method was optimized for protein quantification. The samples underwent heat stability tests to evaluate wine turbidity before and after fining. Results show that DCMC successfully reduced the wine protein content and turbidity. DCMC produced heat-stable wines with dosages higher than 0.25 g/L. The innovative application of DCMC in the wine sector shows potential due to its ability to stabilize white wines while overcoming problems associated with bentonite, such as lees production and loss of wine, contributing to a more sustainable process.
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12
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Mennah-Govela YA, Bornhorst GM. Food buffering capacity: quantification methods and its importance in digestion and health. Food Funct 2021; 12:543-563. [DOI: 10.1039/d0fo02415e] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Understanding the influence of food properties on buffering capacity will have an impact on gastric secretions and breakdown during digestion.
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Affiliation(s)
- Yamile A. Mennah-Govela
- Department. of Biological and Agricultural Engineering
- 1308 Bainer Hall
- University of California
- Davis
- Davis
| | - Gail M. Bornhorst
- Department. of Biological and Agricultural Engineering
- 1308 Bainer Hall
- University of California
- Davis
- Davis
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13
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Lyu J, Chen S, Nie Y, Xu Y, Tang K. Aroma release during wine consumption: Factors and analytical approaches. Food Chem 2020; 346:128957. [PMID: 33460960 DOI: 10.1016/j.foodchem.2020.128957] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 12/14/2020] [Accepted: 12/23/2020] [Indexed: 10/22/2022]
Abstract
During wine consumption, aroma compounds are released from the wine matrix and are transported to the olfactory receptor in vivo, leading to retronasal perception which can affect consumer acceptance. During this process, in addition to the influence of the wine matrix compositions, some physiological factors can significantly influence aroma release leading to altered concentrations of the aroma compounds that reach the receptors. Therefore, this review is focused on the impact of multiple factors, including the physiology and wine matrix, on the aroma released during wine tasting. Moreover, to reflect the pattern of volatiles that reach the olfactory receptors during wine consumption, some analytical approaches have been described for in vitro and in vivo conditions.
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Affiliation(s)
- Jiaheng Lyu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China
| | - Shuang Chen
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China
| | - Yao Nie
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China.
| | - Ke Tang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China.
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14
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Wang S, Olarte Mantilla SM, Smith PA, Stokes JR, Smyth HE. Astringency sub-qualities drying and pucker are driven by tannin and pH – Insights from sensory and tribology of a model wine system. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106109] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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15
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Reis A, Perez-Gregorio R, Mateus N, de Freitas V. Interactions of dietary polyphenols with epithelial lipids: advances from membrane and cell models in the study of polyphenol absorption, transport and delivery to the epithelium. Crit Rev Food Sci Nutr 2020; 61:3007-3030. [PMID: 32654502 DOI: 10.1080/10408398.2020.1791794] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Currently, diet-related diseases such as diabetes, obesity, hypertension, and cardiovascular diseases account for 70% of all global deaths. To counteract the rising prevalence of non-communicable diseases governments are investing in persuasive educational campaigns toward the ingestion of fresh fruits and vegetables. The intake of dietary polyphenols abundant in Mediterranean and Nordic-type diets holds great potential as nutritional strategies in the management of diet-related diseases. However, the successful implementation of healthy nutritional strategies relies on a pleasant sensory perception in the mouth able to persuade consumers to adopt polyphenol-rich diets and on a deeper understanding on the chemical modifications, that affect not only their chemical properties but also their physical interaction with epithelial lipids and in turn their permeability, location within the lipid bilayer, toxicity and biological activity, and fate during absorption at the gastro-intestinal epithelium, transport in circulation and delivery to the endothelium. In this paper, we review the current knowledge on the interactions between polyphenols and their metabolites with membrane lipids in artificial membranes and epithelial cell models (oral, stomach, gut and endothelium) and the findings from polyphenol-lipid interactions to physiological processes such as oral taste perception, gastrointestinal absorption and endothelial health. Finally, we discuss the limitations and challenges associated with the current experimental approaches in membrane and cell model studies and the potential of polyphenol-rich diets in the quest for personalized nutritional strategies ("personalized nutrition") to assist in the prevention, treatment, and management of non-communicable diseases in an increasingly aged population.
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Affiliation(s)
- Ana Reis
- Department Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Porto, Portugal
| | - Rosa Perez-Gregorio
- Department Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Porto, Portugal
| | - Nuno Mateus
- REQUIMTE/LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Portugal
| | - Victor de Freitas
- REQUIMTE/LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Portugal
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16
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Reis A, Soares S, Sousa CF, Dias R, Gameiro P, Soares S, de Freitas V. Interaction of polyphenols with model membranes: Putative implications to mouthfeel perception. BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES 2019; 1862:183133. [PMID: 31785236 DOI: 10.1016/j.bbamem.2019.183133] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Revised: 10/16/2019] [Accepted: 11/11/2019] [Indexed: 02/07/2023]
Abstract
Food polyphenols in fruits juices, tea, coffee, wine and beer confer sensory properties such as colour, astringency and bitterness. The development of functional healthy drinks without the unpleasant sensory feeling is boosting research for a clearer understanding on the interactions of polyphenols within the oral mucosa. In this study we investigated the interaction of astringent polyphenols, namely ECG, EGCG, procyanidin B4 and PGG, with lipids in model membranes by spectroscopic techniques. The membrane model was built varying the cholesterol content to mimic mouth regions and experiments were conducted at pH 5 to mimic the pH drop at the moment of beverage (e.g. green tea, red wine) intake. Fluorescence quenching results conducted on LUVs with cholesterol molar fractions ranging between 0.34 < χchol < 0.74 and similar size distributions (122.9 ± 3.7 nm) showed that interaction of polyphenols is structure- and concentration-dependent. Also, the decrease of partition constants (Kp) with increasing cholesterol content (χchol) suggest that the affinity of polyphenols is weaker in cholesterol-rich liposomes. STD results revealed that the interaction of EGCG and PGG with membrane lipids involved mainly galloyl residues. Overall, spectroscopic data show that polyphenols interact to higher extent with more polar regions found in buccal, flour of the mouth and gingiva regions than with more hydrophobic regions located in the palate and tongue supporting that lipid microenvironments play a role in oral sensory perception.
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Affiliation(s)
- Ana Reis
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal.
| | - Sónia Soares
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Carla F Sousa
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Ricardo Dias
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Paula Gameiro
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Susana Soares
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Victor de Freitas
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
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Leal T, Abrunhosa L, Domingues L, Venâncio A, Oliveira C. BSA-based sample clean-up columns for ochratoxin A determination in wine: Method development and validation. Food Chem 2019; 300:125204. [PMID: 31336275 DOI: 10.1016/j.foodchem.2019.125204] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 05/28/2019] [Accepted: 07/17/2019] [Indexed: 01/14/2023]
Abstract
Analytical chromatographic techniques for mycotoxins control are well established, but they often depend on costly immunoaffinity sample clean-up. Serum albumins, particularly that from bovine origin (BSA), have stable binding affinity towards some mycotoxins, and can be cheaper alternative receptors for sample clean-up due to their wide availability. Thus, this work used BSA immobilized in agarose beads as a novel solid-phase extraction method for quantification of ochratoxin A (OTA) in wine. Constructed BSA-agarose columns could extract OTA efficiently from red wine after its dilution (4-fold) in 0.1 M Tris pH 8.0. The method was linear (R2 = 0.9999) in the OTA concentration range studied (0.05 to 3.0 μg L-1), with recovery rates above 98%. It also showed low detection (0.017 μg L-1) and quantification (0.051 μg L-1) limits. The efficacy of the BSA-based method was further validated by direct comparison with commercial immunoaffinity columns. Portuguese wines analyzed by both methods had agreeing results.
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Affiliation(s)
- Tânia Leal
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Luís Abrunhosa
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
| | - Lucília Domingues
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
| | - Armando Venâncio
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
| | - Carla Oliveira
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
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18
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Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions. Food Res Int 2019; 116:548-558. [DOI: 10.1016/j.foodres.2018.08.072] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2018] [Revised: 07/14/2018] [Accepted: 08/23/2018] [Indexed: 12/26/2022]
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19
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An ex vivo salivary lubrication system to mimic xerostomic conditions and to predict the lubricating properties of xerostomia relieving agents. Sci Rep 2018; 8:9087. [PMID: 29904095 PMCID: PMC6002370 DOI: 10.1038/s41598-018-27380-7] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2017] [Accepted: 05/25/2018] [Indexed: 12/14/2022] Open
Abstract
Advances in medical research has resulted in successful treatment of many life-threatening infectious diseases as well as autoimmune and lifestyle-related diseases, increasing life-expectancy of both the developed and developing world. As a result of a growing ageing population, the focus has also turned on chronic diseases which seriously affect the quality of older patient life. Xerostomia (dry mouth) is one such condition, which leads to bad oral health and difficulty in consumption of dry foods and speech. Saliva substitutes are used to ease symptoms. However, they often don’t work properly and objective comparison of saliva substitutes to mimic natural salivary functions does not exist. The study thus aims to develop an ex vivo friction assay simulating dry mouth conditions and facilitating objective comparison of saliva substitutes. A reciprocating sliding tongue-enamel system was developed and compared to a PDMS (polydimethylsiloxane)-PDMS friction system. The tongue-enamel system, but not the PDMS-PDMS model, showed high mucin-containing saliva (unstimulated and submandibular/sublingual saliva) to give higher Relief than mucin-poor lubricants (water, parotid saliva, Dentaid Xeros) and correlated well (r = 0.97) with in vivo mouth feel. The tongue-enamel friction system mimicked dry mouth conditions and relief and seems suited to test agents meant to lubricate desiccated oral surfaces.
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Stradwick L, Inglis D, Kelly J, Pickering G. Development and application of assay for determining β-glucosidase activity in human saliva. ACTA ACUST UNITED AC 2017. [DOI: 10.1186/s13411-017-0054-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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