Journal
FOOD CHEMISTRY
Volume 276, Issue -, Pages 33-42Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.09.167
Keywords
Astringency; Anthocyanins; ITC; STD-NMR; Red wine
Funding
- FCT/MEC through national funds [PTDC/AGR-TEC/6547/2014]
- FEDER [UID/QUI/50006/2013 -POCI/01/0145/FEDER/007265]
- FCT [SFRH/BPD/88866/2012, SFRH/BD/105295/2014]
- FEDER-Interreg Espana-Portugal Programme [0377_ IBERPHENOL_ 6_ E]
- Spanish MINECO [AGL2017-84793-C2-1-R]
- FEDER
- University of Salamanca
- FEDER - Fundo Europeu de Desenvolvimento Regional funds through the COMPETE 2020 - Operacional Programme for Competitiveness and Internationalisation (POCI), Portugal 2020
- Portuguese funds through FCT -Fundacao para a Ciencia e a Tecnologia/Ministerio da Ciencia, Tecnologia e Ensino Superior
- project Institute for Research and Innovation in Health Sciences [POCI-01-0145-FEDER-007274]
- Porto Neurosciences and Neurologic Disease Research Initiative at I3S [Norte-01-0145-FEDER-000008]
- Norte Portugal Regional Operational Programme (NORTE 2020) under the PORTUGAL 2020 Partnership Agreement through the European Regional Development Fund (FEDER)
- Fundação para a Ciência e a Tecnologia [SFRH/BD/105295/2014] Funding Source: FCT
Ask authors/readers for more resources
At red wine pH, malvidin-3-glucoside (mv-3-glc), the major anthocyanin of red wine, is expected to be present mainly in its non-colored hemiketal form. However, due to copigmentation with flavanols (e.g. epicatechin), the stabilization of the colored forms of mv-3-glc occurs. Some flavanols have been linked to astringency, due to their ability to interact/precipitate salivary proteins, namely proline-rich proteins (PRPs). So, a major question is if this copigmentation interaction could affect the ability of flavanols to interact with SP. To answer this, the effect of the interaction between mv-3-glc and epicatechin with basic and acidic PRPs, was investigated by saturation-tranfer difference (STD)-NMR and isothermal titration calorimetry (ITC). The most relevant result was that epicatechin: mv-3-glc mixture presents a synergic effect toward the interaction with both PRPs when compared to individual polyphenols. Furthermore, was observed that epicatechin interaction was driven by hydrophobic and hydrophilic interactions while mv-3-glc interaction was driven by electrostatic interactions.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available