Interaction between salivary proteins and cork phenolic compounds able to migrate to wine model solutions

• Tipo: Artigo em Revista Científica Internacional
• Data: 2022

Autores

Azevedo, J (Autor) Outra; Jesus, M (Autor) Outra; Brandao, E (Autor) Outra; Susana Soares (Autor) FCUP; Joana Oliveira (Autor) FCUP; Lopes, P (Autor) Outra; Nuno Mateus (Autor) FCUP; Victor de Freitas (Autor) FCUP

Revista

Título: Food Chemistry

Vol. 367

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 4 Citações

Scopus - 5 Citações

Outras Informações

ID Authenticus: P-00V-A09

DOI: 10.1016/j.foodchem.2021.130607

Abstract (EN): This work reports the study of the interaction of human salivary proteins (SP) with phenolic compounds that migrate from cork stoppers to wine. This study yields valuable data to understand the influence that these compounds may have on the sensory perception of wine from an astringency perspective. For that, three cork fractions containing the phenolic compounds that migrate in greater amounts from cork to model wine solutions were selected. Fraction M1 contains gallic acid, protocatechuic acid, vanillin and protocatechuic aldehyde; fraction M2 comprises essentially gallic acid and ellagic acid, as well as castalagin and dehydrocastalagin; and fraction M3 contains the two isomeric ellagitannins castalagin and vescalagin. The reactivity of each fraction towards SP was M3 > M2 > M1. Within M3 fraction, castalagin showed a higher ability to precipitate SP (mainly aPRPs, statherin and P-B peptide) comparatively to vescalagin. In M1 fraction, caffeic and sinapic acids were the compounds with the highest interaction with SP, mainly cystatins. In addition, there also seems to be a matrix effect (presence of other compounds) that could be affecting these interactions.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 11