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Influence of Chemical Species on Polyphenol–Protein Interactions Related to Wine Astringency

https://doi.org/10.1021/acs.jafc.9b00527

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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Proanthocyanidins and tannin-like compounds - nature, occurrence, dietary intake and effects on nutrition and health

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Sodium dodecyl sulphate‐polyacrylamide gel electrophoresis of human parotid salivary proteins

inferredcites →https://doi.org/10.1002/jsfa.2740370815openalex-snapshot

Preliminary studies on acidity‐astringency interactions in model solutions and wines

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TR146 cells grown on filters as a model for human buccal epithelium: I. Morphology, growth, barrier properties, and permeability

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The membrane-associated MUC1 improves adhesion of salivary MUC5B on buccal cells. Application to development of an in vitro cellular model of oral epithelium

inferredcites →https://doi.org/10.1016/j.foodchem.2005.05.038openalex-snapshot

Evaluation of aglianico grape skin and seed polyphenol astringency by SDS–PAGE electrophoresis of salivary proteins after the binding reaction

inferredcites →https://doi.org/10.1016/j.foodchem.2008.12.061openalex-snapshot

Interaction of astringent grape seed procyanidins with oral epithelial cells

inferredcites →https://doi.org/10.1016/j.foodchem.2017.09.063openalex-snapshot

Study of human salivary proline-rich proteins interaction with food tannins

inferredcites →https://doi.org/10.1016/j.foodchem.2018.01.141openalex-snapshot

Mechanisms of astringency: Structural alteration of the oral mucosal pellicle by dietary tannins and protective effect of bPRPs

inferredcites →https://doi.org/10.1016/j.foodchem.2018.08.024openalex-snapshot

Synergistic effect of mixture of two proline-rich-protein salivary families (aPRP and bPRP) on the interaction with wine flavanols

inferredcites →https://doi.org/10.1016/j.foodhyd.2009.03.001openalex-snapshot

Astringency of tea catechins: More than an oral lubrication tactile percept

inferredcites →https://doi.org/10.1016/j.foodqual.2007.08.004openalex-snapshot

Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution

inferredcites →https://doi.org/10.1016/j.lwt.2011.07.028openalex-snapshot

Interactions of enological tannins with the protein fraction of saliva and astringency perception are affected by pH

inferredcites →https://doi.org/10.1016/j.physbeh.2008.05.023openalex-snapshot

A physiological model of tea-induced astringency

inferredcites →https://doi.org/10.1016/j.tet.2014.11.013openalex-snapshot

Binding site of different tannins on a human salivary proline-rich protein evidenced by dissociative photoionization tandem mass spectrometry

inferredcites →https://doi.org/10.1016/j.tibtech.2011.04.002openalex-snapshot

Biotechnological implications of the salivary proteome

inferredcites →https://doi.org/10.1016/s0021-9673(01)93963-9openalex-snapshot

Chemical reaction detection of catechins and proanthocyanidins with 4-dimethylaminocinnamaldehyde

inferredcites →https://doi.org/10.1016/s0031-9422(97)00333-6openalex-snapshot

Effects of environmental factors on two-stage tannin-protein co-precipitation

inferredcites →https://doi.org/10.1017/s0029665118000113openalex-snapshot

Main effects of human saliva on flavour perception and the potential contribution to food consumption

inferredcites →https://doi.org/10.1021/acs.jafc.6b02659openalex-snapshot

Contribution of Human Oral Cells to Astringency by Binding Salivary Protein/Tannin Complexes

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Flavanol Quantification of Grapes via Multiple Reaction Monitoring Mass Spectrometry. Application to Differentiation among Clones of Vitis vinifera L. cv. Rufete Grapes

inferredcites →https://doi.org/10.1021/acs.jafc.7b01600openalex-snapshot

Molecular Approach to the Synergistic Effect on Astringency Elicited by Mixtures of Flavanols

inferredcites →https://doi.org/10.1021/bi9700328openalex-snapshot

Multiple Interactions between Polyphenols and a Salivary Proline-Rich Protein Repeat Result in Complexation and Precipitation

inferredcites →https://doi.org/10.1021/jf000981zopenalex-snapshot

Structural Features of Procyanidin Interactions with Salivary Proteins

inferredcites →https://doi.org/10.1021/jf010897zopenalex-snapshot

Polyphenol/Peptide Binding and Precipitation

inferredcites →https://doi.org/10.1021/jf9502459openalex-snapshot

Nature of Polyphenol−Protein Interactions

inferredcites →https://doi.org/10.1021/jf9805146openalex-snapshot

Interactions of Grape Seed Tannins with Salivary Proteins

inferredcites →https://doi.org/10.1021/la034927zopenalex-snapshot

Flavan-3-ol Aggregation in Model Ethanolic Solutions: Incidence of Polyphenol Structure, Concentration, Ethanol Content, and Ionic Strength

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A receptor for green tea polyphenol EGCG

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Phosphopeptides derived from human salivary acidic proline-rich proteins. Biological activities and concentration in saliva

inferredcites →https://doi.org/10.1080/09243860412331282192openalex-snapshot

Determination of the Post-Translational Modifications of Salivary Acidic Proline-Rich Proteins

inferredcites →https://doi.org/10.1111/j.1745-4557.2012.00448.xopenalex-snapshot

ADDING GRAPE SEED EXTRACT TO WINE AFFECTS ASTRINGENCY AND OTHER SENSORY ATTRIBUTES

inferredcites →https://doi.org/10.1111/j.1750-3841.2012.02639.xopenalex-snapshot

Precipitation of Salivary Proteins After the Interaction with Wine: The Effect of Ethanol, pH, Fructose, and Mannoproteins

inferredcites →https://doi.org/10.1111/jtxs.12022openalex-snapshot

Alternative Mechanisms of Astringency – What is the Role of Saliva?

inferredcites →https://doi.org/10.1300/j385v04n01_11openalex-snapshot

The Wine and Food Pairing Process

inferredcites →https://doi.org/10.2174/138527212799958002openalex-snapshot

Protein/Polyphenol Interactions: Past and Present Contributions. Mechanisms of Astringency Perception

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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Caffeine weakens the astringency of epigallocatechin gallate by inhibiting its interaction with salivary proteins

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Rapid optical method for procyanidins estimation in red wines

inferred← citeshttps://doi.org/10.1016/j.foodhyd.2020.106109openalex-snapshot

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inferred← citeshttps://doi.org/10.1016/j.foodhyd.2021.106918openalex-snapshot

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Relationship between anthocyanins, proanthocyanidins, and cell wall polysaccharides in grapes and red wines. A current state-of-art review

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