Ethanol Concentration Influences the Mechanisms of Wine Tannin Interactions with Poly(L-proline) in Model Wine.

Changes in ethanol concentration influence red wine astringency, and yet the effect of ethanol on wine tannin-salivary protein interactions is not well understood. Isothermal titration calorimetry (ITC) was used to measure the binding strength between the model salivary protein, poly(L-proline) (PLP) and a range of wine tannins (tannin fractions from a 3- and a 7-year old Cabernet Sauvignon wine) across different ethanol concentrations (5, 10, 15, and 40% v/v). Tannin-PLP interactions were stronger at 5% ethanol than at 40% ethanol. The mechanism of interaction changed for most tannin samples across the wine-like ethanol range (10-15%) from a combination of hydrophobic and hydrogen binding at 10% ethanol to only hydrogen binding at 15% ethanol. These results indicate that ethanol concentration can influence the mechanisms of wine tannin-protein interactions and that the previously reported decrease in wine astringency with increasing alcohol may, in part, relate to a decrease tannin-protein interaction strength.

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

The astringency of red wine is largely due to the interaction between wine tannins and salivary proline-rich proteins and is known to change as wine ages. To further understand the mechanisms behind wine astringency change over time, thermodynamics of the interactions between poly(l-proline) (PLP) and grape seed and skin tannins (preveraison (PV) and commercially ripe) or Shiraz wine tannins (2 years old and 9-10 years old) was analyzed using isothermal titration calorimetry (ITC). The nature of these interactions varied with changes to the tannin structure that are associated with maturation. The change in enthalpy associated with hydrophobic interaction and hydrogen bonding decreased with tannin age and the stoichiometry of binding indicated that grape tannins associated with more proline residues than wine tannins, irrespective of molecular size. These results could provide an explanation for the observed change in wine astringency quality with age.

Antibacterial compounds from Planchonia careya leaf extracts.

AIM OF THE STUDY: The leaves of Planchonia careya (F. Muell.) R. Knuth (Lecythidaceae) have been traditionally implemented in the treatment of wounds by the indigenous people of northern Australia, although the compounds responsible for the medicinal properties have not been identified. In this study, antibacterial compounds from the leaf extracts were isolated and characterized, and the biological activity of each compound was assessed. MATERIALS AND METHODS: Compounds were isolated from the leaf extracts using HPLC-piloted activity-guided fractionation. The minimum inhibitory concentrations (MICs) were assessed with plate-hole diffusion assays, and the cytotoxicity was determined with MTT assays using monkey kidney epithelial (MA104) cells. RESULTS: Six known compounds were isolated from the leaf extracts and were identified as 1, (+)-gallocatechin; 2, gallocatechin-(4alpha-->8)-gallocatechin; 3, 9(S)-hydroxy-10E,12Z-octadecadienoic acid (alpha-dimorphecolic acid); 4, 2alpha,3beta,24-trihydroxyolean-12-en-28-oic acid (hyptatic acid-A); 5, 3beta-O-cis-p-coumaroyltormentic acid; and 6, 3beta-O-trans-p-coumaroyltormentic acid. Compounds 5 and 6 were weakly selective for vancomycin-resistant Enterococcus (VRE) compared with eukaryotic cells, with an MIC of 59.4microg/mL and a 50% inhibitory concentration (IC(50)) of 72.0microg/mL for MA104 cells. CONCLUSIONS: The isolation of six antibacterial compounds from the leaves of Planchonia careya validates the use of this species as a topical wound-healing remedy.