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Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency
Astringency perception, as an essential parameter for high-quality red wine, is principally elicited by condensed tannins in diversified chemical structures. Condensed tannins, which are also known as proanthocyanidins (PAs), belong to the flavonoid class of polyphenols and are incorporated by multi...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Public Library of Science
2016
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4982662/ https://www.ncbi.nlm.nih.gov/pubmed/27518822 http://dx.doi.org/10.1371/journal.pone.0161095 |
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author | Ma, Wen Waffo-Teguo, Pierre Jourdes, Michael Li, Hua Teissedre, Pierre-Louis |
author_facet | Ma, Wen Waffo-Teguo, Pierre Jourdes, Michael Li, Hua Teissedre, Pierre-Louis |
author_sort | Ma, Wen |
collection | PubMed |
description | Astringency perception, as an essential parameter for high-quality red wine, is principally elicited by condensed tannins in diversified chemical structures. Condensed tannins, which are also known as proanthocyanidins (PAs), belong to the flavonoid class of polyphenols and are incorporated by multiple flavan-3-ols units according to their degree of polymerization (DP). However, the influence of DP size of PAs on astringency perception remains unclear for decades. This controversy was mainly attributed to the lack of efficient strategies to isolate the PAs in non-galloylated forms and with individual degree size from grape/wine. In the present study, the astringency intensity of purified and identified grape oligomeric tannins (DP ranged from 1 to 5) was firstly explored. A novel non-solid phase strategy was used to rapidly exclude the galloylated PAs from the non-galloylated PAs and fractionate the latter according to their DP size. Then, a series of PAs with individual DP size and galloylation were purified by an approach of preparative hydrophilic interaction chromatography. Furthermore, purified compounds were identified by both normal phase HPLC-FLD and reverse phase UHPLC-ESI-Q-TOF. Finally, the contribution of the astringency perception of the individual purified tannins was examined with a salivary protein binding ability test. The results were observed by HPLC-FLD and quantified by changes in PA concentration remaining in the filtrate. In summary, a new approach without a solid stationary phase was developed to isolate PAs according to their DP size. And a positive relationship between the DP of PAs and salivary protein affinity was revealed. |
format | Online Article Text |
id | pubmed-4982662 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2016 |
publisher | Public Library of Science |
record_format | MEDLINE/PubMed |
spelling | pubmed-49826622016-08-29 Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency Ma, Wen Waffo-Teguo, Pierre Jourdes, Michael Li, Hua Teissedre, Pierre-Louis PLoS One Research Article Astringency perception, as an essential parameter for high-quality red wine, is principally elicited by condensed tannins in diversified chemical structures. Condensed tannins, which are also known as proanthocyanidins (PAs), belong to the flavonoid class of polyphenols and are incorporated by multiple flavan-3-ols units according to their degree of polymerization (DP). However, the influence of DP size of PAs on astringency perception remains unclear for decades. This controversy was mainly attributed to the lack of efficient strategies to isolate the PAs in non-galloylated forms and with individual degree size from grape/wine. In the present study, the astringency intensity of purified and identified grape oligomeric tannins (DP ranged from 1 to 5) was firstly explored. A novel non-solid phase strategy was used to rapidly exclude the galloylated PAs from the non-galloylated PAs and fractionate the latter according to their DP size. Then, a series of PAs with individual DP size and galloylation were purified by an approach of preparative hydrophilic interaction chromatography. Furthermore, purified compounds were identified by both normal phase HPLC-FLD and reverse phase UHPLC-ESI-Q-TOF. Finally, the contribution of the astringency perception of the individual purified tannins was examined with a salivary protein binding ability test. The results were observed by HPLC-FLD and quantified by changes in PA concentration remaining in the filtrate. In summary, a new approach without a solid stationary phase was developed to isolate PAs according to their DP size. And a positive relationship between the DP of PAs and salivary protein affinity was revealed. Public Library of Science 2016-08-12 /pmc/articles/PMC4982662/ /pubmed/27518822 http://dx.doi.org/10.1371/journal.pone.0161095 Text en © 2016 Ma et al http://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. |
spellingShingle | Research Article Ma, Wen Waffo-Teguo, Pierre Jourdes, Michael Li, Hua Teissedre, Pierre-Louis Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency |
title | Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency |
title_full | Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency |
title_fullStr | Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency |
title_full_unstemmed | Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency |
title_short | Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency |
title_sort | chemical affinity between tannin size and salivary protein binding abilities: implications for wine astringency |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4982662/ https://www.ncbi.nlm.nih.gov/pubmed/27518822 http://dx.doi.org/10.1371/journal.pone.0161095 |
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