Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, P.O. Box 1004, Santiago, Chile.
Program of Cellular and Molecular Biology, Faculty of Medicine-ICBM, University of Chile, Independencia 1027, Santiago, Chile.
J Chromatogr A. 2023 Sep 27;1707:464266. doi: 10.1016/j.chroma.2023.464266. Epub 2023 Aug 1.
In-mouth interaction of red wine compounds with salivary proteins is a primary event allegedly responsible for eliciting the mouth-feel sensation of astringency. Those interactions have been currently associated with precipitation of salivary protein/polyphenol complexes. However, such single physicochemical evidence for interaction does not account for the complexity of astringency. This study aimed to develop a paper chromatography method to assess interactions between red wine and the salivary protein fraction using stepwise series of red wine/saliva binary mixtures from 100% wine to 100% saliva ("Alpha and Omega series"). Aliquots of each one of the mixtures were spotted on a cellulose membrane to scrutinize independently the distribution areas of wine components (naturally pink-colored) and salivary protein (stained blue in Coomassie Brilliant R-250). This double target detection revealed interactions between saliva and red wine components along most of the quantitative Alpha and Omega series, a point of equivalence corresponding to maximum interactivity for both complex reactants and a non-diffusible sub-fraction of saliva displaying the highest interactivity. The results indicate a novel way to assess quantitatively physicochemical interactions between red wines and human saliva but also provide new lights to approach the identification of molecular salivary structures involved in triggering astringency.
红酒化合物与唾液蛋白在口腔内的相互作用是引发涩感的主要原因。这些相互作用目前与唾液蛋白/多酚复合物的沉淀有关。然而，这种单一的物理化学相互作用证据并不能解释涩感的复杂性。本研究旨在开发一种纸层析法，使用从 100%红酒到 100%唾液的逐步系列红酒/唾液二元混合物（“Alpha 和 Omega 系列”）来评估红酒与唾液蛋白部分之间的相互作用。将每种混合物的等分试样点在纤维素膜上，独立观察红酒成分（天然粉红色）和唾液蛋白（考马斯亮蓝染色呈蓝色）的分布区域。这种双重目标检测揭示了唾液和红酒成分之间在大部分定量 Alpha 和 Omega 系列中的相互作用，这一点对应于两个复杂反应物的最大相互作用点和显示出最高相互作用性的非扩散唾液亚部分。研究结果表明了一种评估红酒与人体唾液之间物理化学相互作用的新方法，同时也为鉴定引发涩感的分子唾液结构提供了新的思路。
