Grupo de Investigación en Polifenoles (GIP), Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, University of Salamanca, Salamanca E37007, Spain.
Food Chem. 2018 Oct 30;264:226-232. doi: 10.1016/j.foodchem.2018.04.119. Epub 2018 Apr 27.
It has been suggested that the addition of flavonols (i.e. white grape skins) improves and stabilizes the color of red wines. However, it has been shown that flavonol glycosides produce a mouth-drying and mouth-coating sensation at very low threshold concentrations. Moreover, the addition of polysaccharides to wines is a practice addressed to improve the smoothness and roundness and correct excessive astringency, so we have studied the effect of the addition of yeast mannoproteins (MP) on the interaction between quercetin 3-glucoside and human salivary peptides. Sensory analysis showed the first evidence of the mannoprotein smoothing effect when the flavonol is added to wine. Additionally, MP/SP/polyphenol interactions were studied using fluorescence spectroscopy, dynamic light scattering and isothermal titration calorimetry. Results obtained indicate not only the existence of interactions between mannoproteins and flavonols but also between mannoproteins and salivary proteins (SP), suggesting a possible formation of protein/polyphenol/polysaccharide ternary complex.
有人认为，添加类黄酮（即白葡萄皮）可以改善和稳定红葡萄酒的颜色。然而，已经表明类黄酮糖苷在非常低的阈值浓度下会产生口干和口涩的感觉。此外，向葡萄酒中添加多糖是一种旨在提高葡萄酒的平滑度和圆润度并纠正过度涩味的做法，因此我们研究了添加酵母甘露聚糖（MP）对槲皮素 3-葡萄糖苷与人唾液肽相互作用的影响。感官分析表明，当将类黄酮添加到葡萄酒中时，首次证明了甘露聚糖具有平滑效果。此外，还使用荧光光谱法、动态光散射和等温热滴定法研究了 MP/SP/多酚相互作用。所得结果不仅表明甘露聚糖与类黄酮之间存在相互作用，而且甘露聚糖与唾液蛋白（SP）之间也存在相互作用，表明可能形成蛋白质/多酚/多糖三元复合物。
