Role of Anthocyanins in the Interaction between Salivary Mucins and Wine Astringent Compounds

Wine astringency is a very complex sensation whose complete mechanism has not been entirely described. Not only salivary proline-rich proteins (PRPs) are involved in its development; salivary mucins can also play an important role. On the other hand, it has been described that anthocyanins can inter...

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Bibliographic Details
Published in:Foods 2023-09, Vol.12 (19), p.3623
Main Authors: Torres-Rochera, Bárbara, Manjón, Elvira, Escribano-Bailón, María Teresa, García-Estévez, Ignacio
Format: Article
Language:English
Subjects:
Anthocyanin
Anthocyanins
astringency
Astringents
Calorimetry
Catechin
Cocoa
copigmentation
Epicatechin
Flavanols
Flavonols
high-molecular-weight salivary proteins
ITC
Molecular interactions
Mucin
Mucins
Phenolic compounds
Phenols
Polyphenols
Proteins
Quercetin
Sensation
Software
Titration
Titration calorimetry
Wine
Wines
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Summary:Wine astringency is a very complex sensation whose complete mechanism has not been entirely described. Not only salivary proline-rich proteins (PRPs) are involved in its development; salivary mucins can also play an important role. On the other hand, it has been described that anthocyanins can interact with PRPs, but there is no information about their potential role on the interactions with mucins. In this work, the molecular interactions between salivary mucins (M) and different wine phenolic compounds, such as catechin (C), epicatechin (E) and quercetin 3-β-glucopyranoside (QG), as well as the effect of the anthocyanin malvidin 3-O-glucoside (Mv) on the interactions with mucins, were assessed by isothermal titration calorimetry (ITC). Results showed that the interaction between anthocyanin and mucins is stronger than that of both flavanols analyzed, since the affinity constant values were 10 times higher for anthocyanin than for catechin, the only flavanol showing interaction in binary assay. Moreover, at the concentration at which polyphenols are usually found in wine, flavonols seem not to be involved in the interactions with mucins. These results showed, for the first time, the importance of wine anthocyanins in the mechanisms of astringency involving high-molecular-weight salivary proteins like mucins.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods12193623