Wine tannins, saliva proteins and membrane lipids
| Autor: | Erick J. Dufourc |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Taste
Saliva Membrane lipids Biophysics Wine 01 natural sciences Biochemistry 03 medical and health sciences Membrane Lipids Taste receptor Humans Colloids Salivary Proteins and Peptides Mode of action Micelles 030304 developmental biology 0303 health sciences Ethanol 010405 organic chemistry Chemistry food and beverages Cell Biology 0104 chemical sciences Polyphenol Wine tasting Tannins |
| Zdroj: | Biochimica et biophysica acta. Biomembranes. 1863(10) |
| ISSN: | 1879-2642 |
| Popis: | Polyphenols have been part of human culture for about 6000 years. However, their mode of action in relation to wine tasting while eating is only beginning to be understood. This review, using analytical techniques and physicochemical concepts, attempts to summarize current knowledge and present an integrated view of the complex relationship between tannins, salivary proteins, lipids in food and in oral membranes. The action of tannins on taste sensations and astringency depends on their colloidal state. Although taste sensations are most likely due to interactions with taste receptors, astringency results from strong binding to proline-rich salivary proteins that otherwise lubricate the palate. Tannins disorder non-keratinized mucosa in mouth, possibly perturbing taste receptor function. The 10–15% ethanol present in wines potentiates this action. Cholesterol present in large quantities in keratinized mucosa prevents any disordering action on these oral membranes. Polyphenols bind strongly to the lipid droplets of fatty foods, a situation that reduces the astringency perceived when drinking a tannic wine, the so-called “camembert effect”. Based on binding constants mainly measured by NMR, a comprehensive thermodynamic model of the interrelation between polyphenols, salivary proteins, lipids and taste receptors is presented. |
| Databáze: | OpenAIRE |
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