التفاصيل البيبلوغرافية
| العنوان: |
Paper chromatography approach for the assessment of interaction between red wine and whole saliva. |
| المؤلفون: |
Obreque-Slier, Elías1 (AUTHOR), Medel-Marabolí, Marcela1 (AUTHOR), Maldonado-Maldonado, Edio2 (AUTHOR), López-Solís, Remigio O.1,2 (AUTHOR) rlopez@med.uchile.cl |
| المصدر: |
Journal of Chromatography A. Sep2023, Vol. 1707, pN.PAG-N.PAG. 1p. |
| مصطلحات موضوعية: |
*PAPER chromatography, *SALIVA, *SALIVARY proteins, *RED wines, *ROSE wines, *WINE districts, *MOLECULAR recognition, *MOLECULAR structure |
| مستخلص: |
• A cellulose membrane serves as stationary phase for fractionation of human saliva. • Interaction between red wine and saliva was revealed by a dichromatic analysis. • A non-diffusible salivary fraction showed the highest affinity for wine components. • Diffusion of a diffusible salivary fraction declines due to interaction with wine. • A point of equivalence occurs when a wine/saliva mix shows no diffusible fraction. 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. [ABSTRACT FROM AUTHOR] |
| قاعدة البيانات: |
Academic Search Index |
