Chemistry Investigation Center, Department of Chemistry, Faculty of Sciences, University of Porto, Portugal.
Chem Senses. 2012 Feb;37(2):191-8. doi: 10.1093/chemse/bjr092. Epub 2011 Nov 15.
Astringency has been defined as a group of sensations involving dryness, tightening, and shrinking of the oral surface. It has been accepted that astringency is due to the tannin-induced interaction and/or precipitation of the salivary proline-rich proteins (PRPs) in the oral cavity, as a result of the ingestion of food products rich in tannins, for example, red wine. The sensory evaluation of astringency is difficult, and the existence of fast and reliable methods to its study in vitro is scarce. So, in this work, the astringency of red wine supplemented with oligomeric procyanidins (condensed tannins), and the salivary proteins (SP) involved in its development were evaluated by high-performance liquid chromatography analysis of human saliva after its interaction with red wine and by sensorial evaluation. The results show that for low concentration of tannins, the decrease of acidic PRPs and statherin is correlated with astringency intensity, with these families having a high relative complexation and precipitation toward condensed tannins comparatively to the other SP. However, for higher concentrations of tannins, the relative astringency between wines seems to correlate's to the glycosylated PRPs changes. This work shows for the first time that the several families of SP could be involved in different stages of the astringency development.
涩味被定义为一组涉及口腔表面干燥、紧绷和收缩的感觉。人们普遍认为，涩味是由于单宁诱导的唾液富含脯氨酸的蛋白质（PRP）在口腔中的相互作用和/或沉淀引起的，这是由于摄入富含单宁的食物，例如红酒。涩味的感官评价很困难，而且缺乏快速可靠的体外研究方法。因此，在这项工作中，通过分析红葡萄酒与人唾液相互作用后唾液中的高分析液相色谱法和感官评价来评估添加低聚原花青素（缩合单宁）的红葡萄酒的涩味以及参与其发展的唾液蛋白（SP）。结果表明，对于低浓度的单宁，酸性 PRP 和唾液素的减少与涩味强度相关，这些家族与其他 SP 相比，对缩合单宁具有更高的相对络合和沉淀能力。然而，对于更高浓度的单宁，葡萄酒之间的相对涩味似乎与糖基化 PRP 的变化相关。这项工作首次表明，几种 SP 家族可能参与了涩味发展的不同阶段。
