Back to Search Start Over

Paper chromatography approach for the assessment of interaction between red wine and whole saliva.

Authors :
Obreque-Slier, Elías
Medel-Marabolí, Marcela
Maldonado-Maldonado, Edio
López-Solís, Remigio O.
Source :
Journal of Chromatography A. Sep2023, Vol. 1707, pN.PAG-N.PAG. 1p.
Publication Year :
2023

Abstract

• A cellulose membrane serves as stationary phase for fractionation of human saliva. • Interaction between red wine and saliva was revealed by a dichromatic analysis. • A non-diffusible salivary fraction showed the highest affinity for wine components. • Diffusion of a diffusible salivary fraction declines due to interaction with wine. • A point of equivalence occurs when a wine/saliva mix shows no diffusible fraction. In-mouth interaction of red wine compounds with salivary proteins is a primary event allegedly responsible for eliciting the mouth-feel sensation of astringency. Those interactions have been currently associated with precipitation of salivary protein/polyphenol complexes. However, such single physicochemical evidence for interaction does not account for the complexity of astringency. This study aimed to develop a paper chromatography method to assess interactions between red wine and the salivary protein fraction using stepwise series of red wine/saliva binary mixtures from 100% wine to 100% saliva ("Alpha and Omega series"). Aliquots of each one of the mixtures were spotted on a cellulose membrane to scrutinize independently the distribution areas of wine components (naturally pink-colored) and salivary protein (stained blue in Coomassie Brilliant R-250). This double target detection revealed interactions between saliva and red wine components along most of the quantitative Alpha and Omega series, a point of equivalence corresponding to maximum interactivity for both complex reactants and a non-diffusible sub-fraction of saliva displaying the highest interactivity. The results indicate a novel way to assess quantitatively physicochemical interactions between red wines and human saliva but also provide new lights to approach the identification of molecular salivary structures involved in triggering astringency. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
00219673
Volume :
1707
Database :
Academic Search Index
Journal :
Journal of Chromatography A
Publication Type :
Academic Journal
Accession number :
171368211
Full Text :
https://doi.org/10.1016/j.chroma.2023.464266