Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 62, Issue 39, Pages 9562-9568Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf502721c
Keywords
astringency; complexes; procyanidins; proline-rich proteins; protein-procyanidins; interaction; statherin
Funding
- FEDER funds through COMPETE
- POPH/FSE
- QREN
- FCT (Fundacao para a Ciencia e Tecnologia) from Portugal [PEst-C/QUI/UI0081/2011]
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The general accepted mechanism for astringency arises from the interaction between tannins and salivary proteins (SP) resulting in (in)soluble aggregates. By HPLC analysis, it was observed that repeated sips of procyanidins (PC) solution practically depleted aPRPs (similar to 14%) and statherin (similar to 2%), and significantly reduced the amount of gPRPs. On the other hand, bPRPs were not significantly affected. In the analysis performed after the last exposure to PC solution, it was seen a significant recovering of the chromatographic peaks corresponding especially to aPRPs (similar to 74%) and statherin (similar to 80%). In vitro interaction between SP and PC results in the decrease of the chromatographic peaks of aPRPs and statherin, suggesting that these proteins were involved in the formation of a significant quantity of insoluble complexes. In general, the results suggest that the different families of SP can be involved in different stages of the development of astringency sensation.
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