Arabinogalactan proteins and polysaccharides compete directly with condensed tannins for saliva proteins influencing astringency perception of Cabernet Sauvignon wines.

Wine astringency is thought to be due to salivary protein precipitation; however, the actual mechanism is not well-defined. This study aimed understand the relationship between whole polysaccharide extracts, produced with and without enzyme maceration, and the saliva protein-tannin precipitation reaction. Polysaccharides were analyzed in the context of salivary protein-tannin interactions using gel electrophoresis, quantitative 1H proton nuclear magnetic resonance (qHNMR), size separation chromatography, immunochemistry, and sensory analysis. Polysaccharide addition reduced saliva protein concentration in tannin-saliva protein-polysaccharide mixtures, indicating that native-wine polysaccharides compete with condensed tannins for salivary protein as ligand partners. qHNMR showed that tannin levels were increased by adding polysaccharides, suggesting that in these conditions, polysaccharides interact with saliva proteins via competitive protein-polysaccharide complex formation. Polysaccharides from non-enzyme-treated wines had threshold concentration of 121 mg/mL versus 86 mg/ml for enzyme-treated as detected by a sensory panel. Enzyme-treated polysaccharides changed astringency perception at a lower concentration than non-enzyme-treated polysaccharides.

• Publication year

  2023

• Venue

  Food Chemistry

• Publication date

  2023-09-01

• Fields of study

  Medicine, Chemistry

• Identifiers
  DOI 10.1016/j.foodchem.2023.137625PMID 37801763
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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