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Chemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMA, Wen
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorWAFFO TEGUO, Pierre
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorJOURDES, Michael
dc.contributor.authorLI, Hua
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEISSEDRE, Pierre Louis
dc.date.accessioned2021-01-26T15:47:00Z
dc.date.available2021-01-26T15:47:00Z
dc.date.issued2016-08-12
dc.identifier.issn1932-6203en_US
dc.identifier.urioadoi:http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4982662
dc.identifier.urioai:crossref.org:10.1371/journal.pone.0161095
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/26040
dc.description.abstractEnAstringency 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.
dc.language.isoENen_US
dc.sourceoadoi_repo
dc.sourcecrossref
dc.subject.ensalivary proteins and peptides
dc.subject.entannins
dc.subject.enwine
dc.title.enChemical Affinity between Tannin Size and Salivary Protein Binding Abilities: Implications for Wine Astringency
dc.typeArticle de revueen_US
dc.identifier.doi10.1371/journal.pone.0161095en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed27518822en_US
bordeaux.journalPLoS ONEen_US
bordeaux.pagee0161095en_US
bordeaux.volume11en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue8en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.exportfalse
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