Résumé
•Wine polysaccharides were effective to reduce protein-tannin interaction.•RGII was more effective to disrupt protein-tannin interaction than AGPs.•Mechanism of action of polysaccharides depends on the protein-tannin pair.•Polarity of the protein/tannin could explain the different mechanisms.•Wine polysaccharides can be used to modulate taste perception.
Polysaccharides are described to inhibit aggregation between food polyphenols and salivary proteins (SP) and may hence lead to astringency modulation. In this work, the effect of two wine polysaccharides (arabinogalactan proteins-AGPs and rhamnogalacturonan II- RGII) on SP-polyphenol interaction was evaluated.
In general, both polysaccharides were effective to inhibit or reduce SP-polyphenol interaction and aggregation. They can act by two different mechanisms (ternary or competitive) depending on the SP-tannin pair. In the case of salivary P-B peptide, AGPs and RGII seem to act by a ternary mechanism, in which they surround this complex, enhancing its solubility. Concerning acidic proline-rich proteins (aPRPs), it was possible to observe both mechanisms, depending on the tannin and the polysaccharide involved.
Overall, this work point out for a specific property of wine polysaccharides important to modulate this and other beverages and food astringency perception.