Effect of different yeast mannoproteins on the interaction between wine flavanols and salivary proteins

[EN]Unbalanced wine astringency, caused by a gap between phenolic and technological grape maturities, is one of the consequences of the global climate change in the vitiviniculture. To resolve it, potential strategies are being currently used, like the addition of commercial yeast mannoproteins (MPs...

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Autores: Manjón Pérez, Elvira, Recio-Torrado, Alberto, Ramos Pineda, Alba María, García Estévez, Ignacio, Escribano Bailón, María Teresa
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2021
País:España
Institución:Universidad de Salamanca (USAL)
Repositorio:GREDOS. Repositorio Institucional de la Universidad de Salamanca
OAI Identifier:oai:gredos.usal.es:10366/168910
Acceso en línea:http://hdl.handle.net/10366/168910
Access Level:acceso abierto
Palabra clave:Mannoprotein
Astringency
Dynamic Light Scattering DLS
HPLC
Soluble aggregates
Interaction mechanism
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spelling Effect of different yeast mannoproteins on the interaction between wine flavanols and salivary proteinsManjón Pérez, ElviraRecio-Torrado, AlbertoRamos Pineda, Alba MaríaGarcía Estévez, IgnacioEscribano Bailón, María TeresaMannoproteinAstringencyDynamic Light Scattering DLSHPLCSoluble aggregatesInteraction mechanism[EN]Unbalanced wine astringency, caused by a gap between phenolic and technological grape maturities, is one of the consequences of the global climate change in the vitiviniculture. To resolve it, potential strategies are being currently used, like the addition of commercial yeast mannoproteins (MPs) to wines. In this work, the main interactions responsible for the wine astringent sensation, namely, interactions between human salivary proteins and wine flavanols have been studied by Dynamic Light Scattering (DLS) and liquid chromatography coupled to DAD and MS detectors (HPLC–DAD–MS), in presence or absence of two MPs with different saccharide/protein ratio. The results indicate that there are differences on the substrate specificity for each mannoprotein and that its action mechanism could change not only depending on the mannoprotein composition but also on the flavanol structure. MPs with elevated carbohydrate content could act thought the stabilization of soluble aggregates with human salivary proteins and flavanols, mainly non-galloylated flavanol oligomers, whereas MPs with higher protein percentage mostly could precipitate flavanols (mainly non-galloylated ones with low degree of polymerization) which partially prevents the formation of insoluble flavanol–salivary protein aggregates.Elsevier202620262021info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10366/168910reponame:GREDOS. Repositorio Institucional de la Universidad de Salamancainstname:Universidad de Salamanca (USAL)InglésAGL2017-84793- C2-1-RCLU- 2018-040377_IBERPHENOL_6_Einfo:eu-repo/semantics/openAccessoai:gredos.usal.es:10366/1689102026-06-07T06:28:51Z
dc.title.none.fl_str_mv Effect of different yeast mannoproteins on the interaction between wine flavanols and salivary proteins
title Effect of different yeast mannoproteins on the interaction between wine flavanols and salivary proteins
spellingShingle Effect of different yeast mannoproteins on the interaction between wine flavanols and salivary proteins
Manjón Pérez, Elvira
Mannoprotein
Astringency
Dynamic Light Scattering DLS
HPLC
Soluble aggregates
Interaction mechanism
title_short Effect of different yeast mannoproteins on the interaction between wine flavanols and salivary proteins
title_full Effect of different yeast mannoproteins on the interaction between wine flavanols and salivary proteins
title_fullStr Effect of different yeast mannoproteins on the interaction between wine flavanols and salivary proteins
title_full_unstemmed Effect of different yeast mannoproteins on the interaction between wine flavanols and salivary proteins
title_sort Effect of different yeast mannoproteins on the interaction between wine flavanols and salivary proteins
dc.creator.none.fl_str_mv Manjón Pérez, Elvira
Recio-Torrado, Alberto
Ramos Pineda, Alba María
García Estévez, Ignacio
Escribano Bailón, María Teresa
author Manjón Pérez, Elvira
author_facet Manjón Pérez, Elvira
Recio-Torrado, Alberto
Ramos Pineda, Alba María
García Estévez, Ignacio
Escribano Bailón, María Teresa
author_role author
author2 Recio-Torrado, Alberto
Ramos Pineda, Alba María
García Estévez, Ignacio
Escribano Bailón, María Teresa
author2_role author
author
author
author
dc.subject.none.fl_str_mv Mannoprotein
Astringency
Dynamic Light Scattering DLS
HPLC
Soluble aggregates
Interaction mechanism
topic Mannoprotein
Astringency
Dynamic Light Scattering DLS
HPLC
Soluble aggregates
Interaction mechanism
description [EN]Unbalanced wine astringency, caused by a gap between phenolic and technological grape maturities, is one of the consequences of the global climate change in the vitiviniculture. To resolve it, potential strategies are being currently used, like the addition of commercial yeast mannoproteins (MPs) to wines. In this work, the main interactions responsible for the wine astringent sensation, namely, interactions between human salivary proteins and wine flavanols have been studied by Dynamic Light Scattering (DLS) and liquid chromatography coupled to DAD and MS detectors (HPLC–DAD–MS), in presence or absence of two MPs with different saccharide/protein ratio. The results indicate that there are differences on the substrate specificity for each mannoprotein and that its action mechanism could change not only depending on the mannoprotein composition but also on the flavanol structure. MPs with elevated carbohydrate content could act thought the stabilization of soluble aggregates with human salivary proteins and flavanols, mainly non-galloylated flavanol oligomers, whereas MPs with higher protein percentage mostly could precipitate flavanols (mainly non-galloylated ones with low degree of polymerization) which partially prevents the formation of insoluble flavanol–salivary protein aggregates.
publishDate 2021
dc.date.none.fl_str_mv 2021
2026
2026
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10366/168910
url http://hdl.handle.net/10366/168910
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv AGL2017-84793- C2-1-R
CLU- 2018-04
0377_IBERPHENOL_6_E
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:GREDOS. Repositorio Institucional de la Universidad de Salamanca
instname:Universidad de Salamanca (USAL)
instname_str Universidad de Salamanca (USAL)
reponame_str GREDOS. Repositorio Institucional de la Universidad de Salamanca
collection GREDOS. Repositorio Institucional de la Universidad de Salamanca
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.811543

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