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Título
Effect of flavonols on wine astringency and their interaction with human saliva
Autor(es)
Materia
Wine
Flavonol
Human saliva
Astringency
Fluorescence quenching
Molecular dynamic simulations
Clasificación UNESCO
2417.17 Nutrición Vegetal
Fecha de publicación
2016
Resumen
[EN] The addition of external phenolic compounds to wines in order to improve their sensory quality is an established winemaking practice. This study was aimed at evaluating the effect of the addition of quercetin 3-O-glucoside on the astringency and bitterness of wines. Sensory results showed that the addition of this flavonol to wines results in an increase in astringency and bitterness. Additionally, flavonol-human salivary protein interactions were studied using fluorescence spectroscopy, dynamic light scattering and molecular dynamic simulations (MD).
The apparent Stern-Volmer (KsvApp) and the apparent bimolecular quenching constants (kqApp) were calculated from fluorescence spectra. The KsvApp was 12620 ± 390 M 1, and the apparent biomolecular constant was 3.94 1012 M 1 s 1, which suggests that a complex was formed between the human salivary proteins and quercetin 3-O-glucoside.
MD simulations showed that the quercetin 3-O-glucoside molecules have the ability to bind to the IB937 model peptide.
URI
ISSN
0308-8146
DOI
10.1016/j.foodchem.2016.04.091
Versión del editor
Colecciones
- GIP. Artículos [86]