title: A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins.
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.affiliation: 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.
authors.forename: A
authors.initials: A
authors.lastname: Rinaldi
authors.affiliation: Université Bordeaux Segalen, USC 1366, EA 4577, Oenologie INRA-UBS-IPB, ISVV, 210 chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon Cedex, France.
authors.forename: M
authors.initials: M
authors.lastname: Jourdes
authors.affiliation: Université Bordeaux Segalen, USC 1366, EA 4577, Oenologie INRA-UBS-IPB, ISVV, 210 chemin de Leysotte, CS 50008, 33882 Villenave d'Ornon Cedex, France.
authors.forename: P L
authors.initials: PL
authors.lastname: Teissedre
authors.affiliation: 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.
authors.forename: L
authors.initials: L
authors.lastname: Moio
mesh_terms: D011232:Chemical Precipitation; D006801:Humans; D010936:Plant Extracts / Q000737:chemistry*; D044945:Proanthocyanidins / Q000737:chemistry*; D012471:Salivary Proteins and Peptides / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry; D027843:Vitis / Q000737:chemistry*; D014920:Wine / Q000032:analysis
chemical_list: D010936:Plant Extracts; D044945:Proanthocyanidins; D012471:Salivary Proteins and Peptides; C013221:proanthocyanidin
keywords: (+)-Catechin (PubChem CID: 9064); (−)-Epicatechin (PubChem CID: 72276); (−)-Epicatechin-3-O-gallate (PubChem CID: 107905); (−)-Epigallocatechin (PubChem CID: 72277); Aglianico; Astringency; B1 (−)-Epicatechin-(4β-8)-(+)-catechin (PubChem CID: 14237657); B2 (−)-Epicatechin-(4β-8)-(–)-epicatechin (PubChem CID:122738); B3 (+)-Catechin-(4α-8)-(+)-catechin (PubChem CID:122738); B4 (+)-Catechin-(4α-8)-(–)-epicatechin (PubChem CID: 147299); Grape proanthocyanidins; Monomers/oligomers; Polymers; Salivary proteins