Red Wine Tannins Fluidify and Precipitate Lipid Liposomes and Bicelles. A Role for Lipids in Wine Tasting?
| Autor: | Isabelle Pianet, Julie Géan, Erick J. Dufourc, Frédéric Nallet, Aurore Castets, Aurélien L. Furlan, Axelle Grélard |
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| Přispěvatelé: | Chimie et Biologie des Membranes et des Nanoobjets (CBMN), Université de Bordeaux (UB)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS), Centre de recherches Paul Pascal (CRPP), Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS), Institut des Sciences Moléculaires (ISM), Université Montesquieu - Bordeaux 4-Université Sciences et Technologies - Bordeaux 1-École Nationale Supérieure de Chimie et de Physique de Bordeaux (ENSCPB)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS) |
| Jazyk: | angličtina |
| Rok vydání: | 2014 |
| Předmět: |
Magnetic Resonance Spectroscopy
[SDV.BIO]Life Sciences [q-bio]/Biotechnology Organoleptic Wine Tannin-lipid interactions Epigallocatechin gallate Model lipid bilayer 010402 general chemistry 01 natural sciences Catechin 03 medical and health sciences chemistry.chemical_compound Lipid droplet Electrochemistry Humans General Materials Science [INFO.INFO-BT]Computer Science [cs]/Biotechnology Spectroscopy 030304 developmental biology 0303 health sciences Liposome Chromatography Surfaces and Interfaces Condensed Matter Physics 0104 chemical sciences Wine tasting Membrane chemistry Taste Liposomes Tannins |
| Zdroj: | Langmuir Langmuir, American Chemical Society, 2014, 30, pp. 5518−5526. ⟨10.1021/la5005006⟩ |
| ISSN: | 0743-7463 1520-5827 |
| DOI: | 10.1021/la5005006⟩ |
| Popis: | 9 pages; International audience; Sensory properties of red wine tannins are bound to complex interactions between saliva proteins, membranes taste receptors of the oral cavity, and lipids or proteins from the human diet. Whereas astringency has been widely studied in terms of tannin−saliva protein colloidal complexes, little is known about interactions between tannins and lipids and their implications in the taste of wine. This study deals with tannin−lipid interactions, by mimicking both oral cavity membranes by micrometric size liposomes and lipid droplets in food by nanometric isotropic bicelles. Deuterium and phosphorus solid-state NMR demonstrated the membrane hydrophobic core disordering promoted by catechin (C), epicatechin (EC), and epigallocatechin gallate (EGCG), the latter appearing more efficient. C and EGCG destabilize isotropic bicelles and convert them into an inverted hexagonal phase. Tannins are shown to be located at the membrane interface and stabilize the lamellar phases. These newly found properties point out the importance of lipids in the complex interactions that happen in the mouth during organoleptic feeling when ingesting tannins. |
| Databáze: | OpenAIRE |
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