(Q34170434)

31 July 2017

3 references

17 May 2022

26 July 2022

Wine and grape tannin interactions with salivary proteins and their impact on astringency: a review of current research (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=PMCID:PMC6259628&resulttype=core&format=json

13 May 2020

1 reference

1 reference

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=PMCID:PMC6259628&resulttype=core&format=json

13 May 2020

author name string

James A Kennedy

series ordinal

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=PMCID:PMC6259628&resulttype=core&format=json

13 May 2020

language of work or name

English

0 references

publication date

11 March 2011

3 references

31 July 2017

17 May 2022

26 July 2022

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=PMCID:PMC6259628&resulttype=core&format=json

13 May 2020

volume

16

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=PMCID:PMC6259628&resulttype=core&format=json

13 May 2020

issue

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=PMCID:PMC6259628&resulttype=core&format=json

13 May 2020

page(s)

2348-2364

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=PMCID:PMC6259628&resulttype=core&format=json

Creative Commons Attribution

13 May 2020

copyright license

2 references

17 May 2022

26 July 2022

Polyphenol/peptide binding and precipitation

1 reference

12 December 2020

Phenolic composition of grape stems

1 reference

12 December 2020

A 3D structural and conformational study of procyanidin dimers in water and hydro-alcoholic media as viewed by NMR and molecular modeling.

1 reference

12 December 2020

Aggregation of a proline-rich protein induced by epigallocatechin gallate and condensed tannins: effect of protein glycosylation

1 reference

12 December 2020

Interaction of plant polyphenols with salivary proteins

1 reference

12 December 2020

Studies on the acetaldehyde-induced condensation of (-)-epicatechin and malvidin 3-O-glucoside in a model solution system

1 reference

12 December 2020

Updated knowledge about the presence of phenolic compounds in wine

1 reference

12 December 2020

Protein binding and astringent taste of a polymeric procyanidin, 1,2,3,4,6-penta-O-galloyl-beta-D-glucopyranose, castalagin, and grandinin

1 reference

12 December 2020

(+)-Catechin-aldehyde condensations: competition between acetaldehyde and glyoxylic acid

1 reference

12 December 2020

Proline-rich salivary proteins have extended conformations

1 reference

12 December 2020

Mechanistic approach by which polysaccharides inhibit α-amylase/procyanidin aggregation.

1 reference

12 December 2020

Structural features of procyanidin interactions with salivary proteins

1 reference

12 December 2020

Rigidity, conformation, and solvation of native and oxidized tannin macromolecules in water-ethanol solution.

1 reference

12 December 2020

Isolation of flavanol-anthocyanin adducts by countercurrent chromatography

1 reference

12 December 2020

Direct method for determining seed and skin proanthocyanidin extraction into red wine

1 reference

12 December 2020

Relationship between red wine grades and phenolics. 1. Tannin and total phenolics concentrations

1 reference

12 December 2020

Study of the interactions between a proline-rich protein and a flavan-3-ol by NMR: residual structures in the natively unfolded protein provides anchorage points for the ligands.

1 reference

12 December 2020

Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols

1 reference

12 December 2020

Statistical correlations between the in-mouth textural characteristics and the chemical composition of Shiraz wines.

1 reference

12 December 2020

Chemical and sensory characterization of DOC red wines from Marche (Italy) related to vintage and grape cultivars

1 reference

12 December 2020

Interaction of tannin with human salivary histatins

1 reference

12 December 2020

NMR and molecular modeling of wine tannins binding to saliva proteins: revisiting astringency from molecular and colloidal prospects.

1 reference

12 December 2020

Recognition characters in peptide-polyphenol complex formation

1 reference

12 December 2020

Natural polyphenols (vegetable tannins) as drugs: possible modes of action

1 reference

12 December 2020

Tannin oxidation: intra- versus intermolecular reactions

1 reference

12 December 2020

Colloidal dispersions of tannins in water-ethanol solutions

1 reference

12 December 2020

Influence of micro-oxygenation treatment before oak aging on phenolic compounds composition, astringency, and color of red wine.

1 reference

12 December 2020

A new class of blue anthocyanin-derived pigments isolated from red wines

1 reference

12 December 2020

Saliva characteristics and individual sensitivity to phenolic astringent stimuli

1 reference

12 December 2020

Polyphenols, astringency and proline-rich proteins

1 reference

12 December 2020

Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine

1 reference

12 December 2020

Influence of the glycosylation of human salivary proline-rich proteins on their interactions with condensed tannins

1 reference

12 December 2020

Interaction between grape-derived proanthocyanidins and cell wall material. 1. Effect on proanthocyanidin composition and molecular mass

1 reference

12 December 2020

Tannin quantification in red grapes and wine: comparison of polysaccharide- and protein-based tannin precipitation techniques and their ability to model wine astringency.

1 reference

12 December 2020

Molecular model for astringency produced by polyphenol/protein interactions.

1 reference

12 December 2020

Three-dimensional structure and dynamics of wine tannin-saliva protein complexes. A multitechnique approach

1 reference

12 December 2020

Hydrolyzable tannin structures influence relative globular and random coil protein binding strengths.

1 reference

12 December 2020

Thermodynamics of grape and wine tannin interaction with polyproline: implications for red wine astringency.

1 reference

12 December 2020

Influence of wine pectic polysaccharides on the interactions between condensed tannins and salivary proteins

1 reference

12 December 2020

The molecular interaction of human salivary histatins with polyphenolic compounds

1 reference

12 December 2020

Interaction of tannin with human salivary proline-rich proteins

1 reference

12 December 2020

Relationship between nonvolatile composition and sensory properties of premium Spanish red wines and their correlation to quality perception.

1 reference

12 December 2020

Composition of grape skin proanthocyanidins at different stages of berry development

1 reference

12 December 2020

Tannin interactions with a full-length human salivary proline-rich protein display a stronger affinity than with single proline-rich repeats.

1 reference

12 December 2020

Proline-rich proteins--deriving a basis for residue-based selectivity in polyphenolic binding

1 reference

12 December 2020

Evolution and stability of anthocyanin-derived pigments during Port wine aging

1 reference

12 December 2020

Non-covalent interaction between procyanidins and apple cell wall material: Part I. Effect of some environmental parameters.

1 reference

12 December 2020

Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces

1 reference

12 December 2020

Effect of different enological practices on skin and seed proanthocyanidins in three varietal wines

1 reference

12 December 2020

Characterization, stoichiometry, and stability of salivary protein-tannin complexes by ESI-MS and ESI-MS/MS.

1 reference

12 December 2020

Interactions between Flavan-3-ols and Poly(l-proline) Studied by Isothermal Titration Calorimetry: Effect of the Tannin Structure

1 reference

12 December 2020

Enhancement of both salivary protein-enological tannin interactions and astringency perception by ethanol

1 reference

12 December 2020

Identification of histatins as tannin-binding proteins in human saliva

1 reference

12 December 2020

Astringency: mechanisms and perception

1 reference

12 December 2020

Binding affinity of hydrolyzable tannins to parotid saliva and to proline-rich proteins derived from it

1 reference

12 December 2020

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

1 reference

12 December 2020

Interaction between grape-derived proanthocyanidins and cell wall material. 2. Implications for vinification

1 reference

12 December 2020

10.3390/MOLECULES16032348

Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=PMCID:PMC6259628&resulttype=core&format=json

13 May 2020

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=PMCID:PMC6259628&resulttype=core&format=json

13 May 2020

1 reference