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A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins.
Food Chem. 2014 Dec 01; 164:142-9.FC

Abstract

The flavan-3-ol and proanthocyanidin composition of Aglianico seeds and skins were for the first time determined by HPLC-MS in comparison with the international grapes Merlot and Cabernet Sauvignon. Monomers [(+)-catechin C, (-)-epicatechin EC, (-)-epicatechin-3-O-gallate, ECG] and oligomers [B1, B2, B3, B4 dimers and trimer C1] were identified and quantified in grape extracts. In order to evaluate the reactivity towards salivary proteins of model wine solutions of seeds and skins monomeric/oligomeric and polymeric fractions, the Saliva Precipitation Index (SPI) was carried out. Fractions were also analyzed for their mean degree of polymerization (mDP), percentage of galloylation (%G) and of prodelphinidin (%P) by phloroglucinolysis. Aglianico was the most effective in precipitating proteins than Merlot and Cabernet Sauvignon, mainly for the high percentage of galloylation of grape fractions. The mDP and the percentage of ECG in terminal units resulted to significantly contribute to the precipitation of salivary proteins by grape proanthocyanidins.

Authors+Show Affiliations

Università di Napoli Federico II, Dipartimento di Agraria, Corso di Laurea in Viticoltura ed Enologia, Viale Italia, c/o I.T.A de Sanctis, 83100 Avellino, Italy; Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France. Electronic address: alessandra.rinaldi@unina.it.Université Bordeaux Segalen, USC 1366, EA 4577, Oenologie INRA-UBS-IPB, ISVV, 210 chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon Cedex, France.Université Bordeaux Segalen, USC 1366, EA 4577, Oenologie INRA-UBS-IPB, ISVV, 210 chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon Cedex, France.Università di Napoli Federico II, Dipartimento di Agraria, Corso di Laurea in Viticoltura ed Enologia, Viale Italia, c/o I.T.A de Sanctis, 83100 Avellino, Italy.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

24996317

Citation

Rinaldi, A, et al. "A Preliminary Characterization of Aglianico (Vitis Vinifera L. Cv.) Grape Proanthocyanidins and Evaluation of Their Reactivity Towards Salivary Proteins." Food Chemistry, vol. 164, 2014, pp. 142-9.
Rinaldi A, Jourdes M, Teissedre PL, et al. A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins. Food Chem. 2014;164:142-9.
Rinaldi, A., Jourdes, M., Teissedre, P. L., & Moio, L. (2014). A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins. Food Chemistry, 164, 142-9. https://doi.org/10.1016/j.foodchem.2014.05.050
Rinaldi A, et al. A Preliminary Characterization of Aglianico (Vitis Vinifera L. Cv.) Grape Proanthocyanidins and Evaluation of Their Reactivity Towards Salivary Proteins. Food Chem. 2014 Dec 1;164:142-9. PubMed PMID: 24996317.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins. AU - Rinaldi,A, AU - Jourdes,M, AU - Teissedre,P L, AU - Moio,L, Y1 - 2014/05/20/ PY - 2014/03/14/received PY - 2014/05/05/revised PY - 2014/05/07/accepted PY - 2014/7/6/entrez PY - 2014/7/6/pubmed PY - 2015/11/10/medline KW - (+)-Catechin (PubChem CID: 9064) KW - (−)-Epicatechin (PubChem CID: 72276) KW - (−)-Epicatechin-3-O-gallate (PubChem CID: 107905) KW - (−)-Epigallocatechin (PubChem CID: 72277) KW - Aglianico KW - Astringency KW - B1 (−)-Epicatechin-(4β-8)-(+)-catechin (PubChem CID: 14237657) KW - B2 (−)-Epicatechin-(4β-8)-(–)-epicatechin (PubChem CID:122738) KW - B3 (+)-Catechin-(4α-8)-(+)-catechin (PubChem CID:122738) KW - B4 (+)-Catechin-(4α-8)-(–)-epicatechin (PubChem CID: 147299) KW - Grape proanthocyanidins KW - Monomers/oligomers KW - Polymers KW - Salivary proteins SP - 142 EP - 9 JF - Food chemistry JO - Food Chem VL - 164 N2 - The flavan-3-ol and proanthocyanidin composition of Aglianico seeds and skins were for the first time determined by HPLC-MS in comparison with the international grapes Merlot and Cabernet Sauvignon. Monomers [(+)-catechin C, (-)-epicatechin EC, (-)-epicatechin-3-O-gallate, ECG] and oligomers [B1, B2, B3, B4 dimers and trimer C1] were identified and quantified in grape extracts. In order to evaluate the reactivity towards salivary proteins of model wine solutions of seeds and skins monomeric/oligomeric and polymeric fractions, the Saliva Precipitation Index (SPI) was carried out. Fractions were also analyzed for their mean degree of polymerization (mDP), percentage of galloylation (%G) and of prodelphinidin (%P) by phloroglucinolysis. Aglianico was the most effective in precipitating proteins than Merlot and Cabernet Sauvignon, mainly for the high percentage of galloylation of grape fractions. The mDP and the percentage of ECG in terminal units resulted to significantly contribute to the precipitation of salivary proteins by grape proanthocyanidins. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24996317/A_preliminary_characterization_of_Aglianico__Vitis_vinifera_L__cv___grape_proanthocyanidins_and_evaluation_of_their_reactivity_towards_salivary_proteins_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(14)00755-9 DB - PRIME DP - Unbound Medicine ER -