Colloids for Health & Nutrition

Polyphenol-saliva protein colloidal complexes

Headed by Isabelle Pianet

                                                                             

Polyphenols also called tannins are the main constituents of Bordeaux red wines in which they may be present in grams per litre. They show a colloidal behavior, i.e., depending on thier molecular structure and concentration, they may associate under the form of nanometer micelles above the critical micelle concentration (CMC, 5-20 g/L). They interact strongly with saliva proteins with specific hydrogen bonding interactions below their CMC and non specific hydrophobic forces above. The resulting complex may be of nanometric size (colloid) or may take the form of visible precipitates. In both cases the lubrication effet that saliva proteins exert in the mounth is removed, giving rise to temporary mouth dryness as often experienced during wine tasting and termed by oenologists astringency. These subtle supromoleculer complexes are studied by NMR, dynamic ligth scattering and molecular dynamics with the aim to quantitate by physico-chemistry parameters the organoleptic wine descriptors used in wine industry.

Further reading:
Cala, O., Pinaud, N., Simon, C., Fouquet, E., Laguerre, M., Dufourc, E. J., and Pianet, I. (2010) NMR and molecular modeling of wine tannins binding to saliva proteins: revisiting astringency from molecular and colloidal prospects. Faseb Journal 24, 4281-4290

 

Tannin-lipid interactions

Headed by Julie Géan

                                                                             

tobe implemented

Further reading:

Research Home Colloids for Health & Nutrition Legal Notices Group History Members Publications Highlights Lipids in all their states Membrane Proteins & Killer Peptides NMR of Soft Matter Contact NMR of Molecular Assemblies Lectures
Manager Antoine LOQUET
a.loquet@iecb.u-bordeaux.fr

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Institut Européen de Chimie et Biologie (IECB)

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Tel. : +33 (5) 40 00 30 38

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