A5028376831- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Horticultural and Viticultural Research
- Biochemical Analysis and Sensing Techniques
- Tea Polyphenols and Effects
- Biochemical and biochemical processes
- Plant biochemistry and biosynthesis
- Plant-Microbe Interactions and Immunity
- Antioxidant Activity and Oxidative Stress
- Polysaccharides and Plant Cell Walls
- Legume Nitrogen Fixing Symbiosis
- Biochemical effects in animals
- Protein Hydrolysis and Bioactive Peptides
- Botanical Research and Applications
- Metabolomics and Mass Spectrometry Studies
- Plant tissue culture and regeneration
- Natural product bioactivities and synthesis
- Analytical Chemistry and Chromatography
- Microbial Metabolites in Food Biotechnology
- Microbial Metabolism and Applications
- Proteins in Food Systems
- Food Quality and Safety Studies
- Wine Industry and Tourism
- Pomegranate: compositions and health benefits
- Muscle metabolism and nutrition
Universidad de Salamanca
2016-2025
Universidade do Porto
2017-2019
Rede de Química e Tecnologia
2017-2019
Polyphenols may contribute directly to plant-based foodstuffs flavor, in particular astringency and bitterness. In this work, the bitterness of a small library polyphenols from different classes [procyanidin dimers type B, ellagitannins (punicalagin, castalagin, vescalagin) phenolic acid ethyl esters (protocatechuic, ferulic, vanillic esters] was studied by cell-based assay. The bitter taste receptors (TAS2Rs) activated these half-maximum effective concentrations (EC50) each agonist–TAS2Rs...
The combined effect of anthocyanin-flavanol-flavonol ternary interactions on the colorimetric and chemical stability malvidin-3-glucoside has been studied. Model solutions with fixed malvidin-3-glucoside/(+)-catechin ratio (MC) variable quercetin-3-β-d-glucoside concentration (MC+Q) malvidin-3-glucoside/quercetin-3-β-d-glucoside (MQ) (+)-catechin (MQ+C) were tested at levels closer to those existing in wines. Color variations during storage evaluated by differential colorimetry. Changes...
There is an urgent need for a new sustainable way of satisfying the increasing demand food worldwide. One main challenges replacing chemical fertilizers with biofertilizers, which include plant root-associated beneficial microorganisms. The present study reports, first time, effects SCCPVE07 bacterial strain respect to improving not only development, but also nutritional content and bioactive compounds Coriandrum sativum L., one most economically important crops, even growth under salinity...
Rosé wines, due to lower phenolic compounds and antioxidant content, are especially vulnerable oxidation. Moreover, the valorization of winemaking byproducts is gaining interest, as it has potential reduce environmental impact wine production. For these reasons, aim this study was investigate effect addition soluble polysaccharides, obtained from white grape pomace, on oxidation Syrah rosé wines. The polysaccharides were extracted, characterized added which periodically saturated with...
The effects of cold treatment and time on CIELAB color parameters anthocyanin anthocyanin-derived pigments composition have been evaluated as has the effectiveness either an enological tannin or a mannoprotein (M) their stabilization. With respect to color, hue (hab) was increased in wines treated with both products. Furthermore, changes induced by were lessened addition these two products, although protective effect higher for M. pigment analysis revealed percentages M-treated samples (in...
Polyphenols interaction with salivary proteins (SP) has been related organoleptic features such as astringency. The aim of this work was to study the between some human SP and tannins through two spectroscopic techniques, fluorescence quenching, saturation transfer difference-nuclear magnetic resonance (STD-NMR). Generally, results showed a significant both condensed ellagitannins. Herein, STD-NMR proved be useful tool map tannins' epitopes binding, while quenching allowed one discriminate...
Lettuce (Lactuca sativa L.) is a widely consumed horticultural species. Its significance lies in high polyphenolic compound content, including phenolic acids and flavonols. In this work, we have probed the ability of Rhizobium laguerreae HUTR05 to promote lettuce growth, under vitro greenhouse conditions (both non-saline saline conditions). This strain has shown several plant growth promotion mechanisms, as well capacity colonize seedlings roots. We analyzed effect rhizobacterium inoculation...
It is known that interactions between wine flavanols and salivary proline-rich proteins (PRPs) are one of the main factors responsible for astringency. The addition commercial yeast mannoproteins (MPs) to wines has been pointed as a possible tool modulate excessive astringency due lack phenolic maturity at harvest time might occur consequence global climate change. aim this work was study by isothermal titration calorimetry molecular dynamics simulation mechanisms which could elicited...
Soluble polysaccharides from white (PSW) and red (PSR) grape skins were obtained to be evaluated as potential modulators of the unbalanced astringency a Tempranillo wine. The modulation was by sensory panel it seemed related changes in polyphenolic profile. Isothermal Titration Calorimetry (ITC) studies, employed characterize flavan-3-ol-polysaccharide interactions, showed that PSR decreased noticeably wine causing great flavan-3-ol loss (ca. 40 %), since they interacted more spontaneously...
Background and Aims Ellagitannins released from wood to wine during barrel ageing can affect colour astringency. This work aimed examine the influence that oak type (French or American) age (first-fill second-fill) of barrels has on concentration individual ellagitannins their evolution winemaking ageing. Methods Results The ellagitannin composition red wines was determined by HPLC-MS/MS-multiple reaction monitoring. Differences in extractability stability were observed. Moreover, barrel....
One of the most accepted mechanisms astringency consists interaction between polyphenols and some specific salivary proteins. This work aims to obtain further insights into leading a modulation elicited by polyphenols. The effect presence different chemical species (present in food beverages as additives) on polyphenol–protein has been evaluated means techniques such sodium dodecyl sulfate polyacrylamide gel electrophoresis cell cultures using cell-based model oral epithelium. Results...
The first contact of tannins with the human body occurs in mouth, where some these are known to interact salivary proteins, particular proline-rich proteins (PRPs). These interactions important at a sensory level, especially for astringency development, but could also affect biological activities tannins. This study gathers information on relative affinity interaction, complex stoichiometry, and tannin molecular epitopes binding between families PRPs (bPRPs, gPRPs, aPRPs) three...
Detection and individual quantification of oak wood ellagitannins in barrel aged red wine samples are difficult mainly due to their low levels the similarity between structures. In this work, a method using mass spectrometry has been developed validated quantify after sample fractionation with previously reported method. The use an internal standard is requirement correct signal variability. (-)-Gallocatechin, among different tested compounds, was only one that proved be suitable making...