Thème N2

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


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Further reading:

Research Accueil Thème N1 Thème N2
informations Dernière mise à jour : 05/10/2016

Le CNRS Université de Bordeaux Institut Polytechnique de Bordeaux