Articles producció científica> Bioquímica i Biotecnologia

Measurement of the interaction between mucin and oenological tannins by Surface Plasmon Resonance (SPR); Relationship with astringency

  • Datos identificativos

    Identificador: imarina:5132599
    Autores:
    Gombau, J.Nadal, P.Canela, N.Gomez-Alonso, S.Garcia-Romero, E.Smith, P.Hermosin-Gutierrez, I.Canals, J. M.Zamora, F.
    Resumen:
    The interaction between stomach porcine mucin and 3 oenological tannins (extract of ellagitannins from oak, extract of gallotannins from gall nuts and extract of proanthocyanidins from grape seeds) was measured by Surface Plasmon Resonance (SPR). These tannins were analysed and their astringency was determined using the Astringency Index method and by tasting. The interaction constants were determined using a Biacore SPR device (1:1 Langmuir binding model). The results indicate that the ellagitannins are more astringent than gallotannins and those, in turn, are more astringent than seed proanthocyanidins if the richness of the commercial extracts is considered. The astringency index of these tannins had high correlation and regression coefficients with their kinetic and thermodynamic dissociation constants. This data support a hypothesis that astringency depends not only on the thermodynamic tendency to form the complex between tannins and salivary proteins but also probably on the time required to dissociate the complex.
  • Otros:

    Autor según el artículo: Gombau, J.; Nadal, P.; Canela, N.; Gomez-Alonso, S.; Garcia-Romero, E.; Smith, P.; Hermosin-Gutierrez, I.; Canals, J. M.; Zamora, F.
    Departamento: Bioquímica i Biotecnologia
    Autor/es de la URV: Canals Bosch, Joan Miquel / Zamora Marín, Fernando
    Palabras clave: Surface plasmon resonance Spectroscopy Salivary proteins Red wine Quantification Precipitation Oenological tannins Mucin Molecular interaction Grape Extraction Ellagitannins Condensed tannins Astringency Aggregation oenological tannins mucin molecular interaction astringency
    Resumen: The interaction between stomach porcine mucin and 3 oenological tannins (extract of ellagitannins from oak, extract of gallotannins from gall nuts and extract of proanthocyanidins from grape seeds) was measured by Surface Plasmon Resonance (SPR). These tannins were analysed and their astringency was determined using the Astringency Index method and by tasting. The interaction constants were determined using a Biacore SPR device (1:1 Langmuir binding model). The results indicate that the ellagitannins are more astringent than gallotannins and those, in turn, are more astringent than seed proanthocyanidins if the richness of the commercial extracts is considered. The astringency index of these tannins had high correlation and regression coefficients with their kinetic and thermodynamic dissociation constants. This data support a hypothesis that astringency depends not only on the thermodynamic tendency to form the complex between tannins and salivary proteins but also probably on the time required to dissociate the complex.
    Áreas temáticas: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrition & dietetics Nutrição Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Geociências Food science & technology Food science Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Engenharias i Enfermagem Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Chemistry, applied Biotecnología Biodiversidade Astronomia / física Analytical chemistry Administração pública e de empresas, ciências contábeis e turismo
    ISSN: 03088146
    Direcció de correo del autor: fernando.zamora@urv.cat jmcanals@urv.cat
    Identificador del autor: 0000-0002-4213-3528 0000-0003-1989-2574
    Fecha de alta del registro: 2023-12-16
    Referencia al articulo segun fuente origial: Food Chemistry. 275 397-406
    Referencia de l'ítem segons les normes APA: Gombau, J.; Nadal, P.; Canela, N.; Gomez-Alonso, S.; Garcia-Romero, E.; Smith, P.; Hermosin-Gutierrez, I.; Canals, J. M.; Zamora, F. (2019). Measurement of the interaction between mucin and oenological tannins by Surface Plasmon Resonance (SPR); Relationship with astringency. Food Chemistry, 275(), 397-406. DOI: 10.1016/j.foodchem.2018.09.075
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2019
    Tipo de publicación: Journal Publications
  • Palabras clave:

    Analytical Chemistry,Chemistry, Applied,Food Science,Food Science & Technology,Medicine (Miscellaneous),Nutrition & Dietetics
    Surface plasmon resonance
    Spectroscopy
    Salivary proteins
    Red wine
    Quantification
    Precipitation
    Oenological tannins
    Mucin
    Molecular interaction
    Grape
    Extraction
    Ellagitannins
    Condensed tannins
    Astringency
    Aggregation
    oenological tannins
    mucin
    molecular interaction
    astringency
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Química
    Odontología
    Nutrition & dietetics
    Nutrição
    Medicine (miscellaneous)
    Medicina veterinaria
    Medicina ii
    Medicina i
    Materiais
    Matemática / probabilidade e estatística
    Interdisciplinar
    Geociências
    Food science & technology
    Food science
    Farmacia
    Ensino
    Engenharias iv
    Engenharias iii
    Engenharias ii
    Engenharias i
    Enfermagem
    Educação física
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências ambientais
    Ciências agrárias i
    Ciência de alimentos
    Ciência da computação
    Chemistry, applied
    Biotecnología
    Biodiversidade
    Astronomia / física
    Analytical chemistry
    Administração pública e de empresas, ciências contábeis e turismo
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