The effect of pectic polysaccharides from grape skins on salivary protein - procyanidin interactions

• Type: Article in International Scientific Journal
• Date: 2020

Authors

Brandao, E (Author) Other; Fernandes, A (Author) Other; Guerreiro, C (Author) Other; Coimbra, MA (Author) Other; Nuno Mateus (Author) FCUP; Victor de Freitas (Author) FCUP; Susana Soares (Author) FCUP

Journal

Title: Carbohydrate Polymers

Vol. 236

ISSN: 0144-8617

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 24 Citations

Scopus - 27 Citations

Other information

Authenticus ID: P-00R-SQZ

DOI: 10.1016/j.carbpol.2020.116044

Abstract (EN): In this study, water and chelator-soluble pectic polysaccharide fractions were obtained from white grape skins, aiming to study their impact on the interaction between low polymerized grape seed procyanidins and salivary proteins. Water and chelator-soluble polysaccharide fractions were composed by uronic acids and neutral sugars, mainly arabinose and galactose, with water polysaccharide fraction showing a higher amount of branched pectic polysaccharides. Both polysaccharide fractions were able to mitigate salivary protein-procyanidin interactions, by a competition mechanism, resulting in a decrease of the amount of precipitated protein. Water polysaccharide fraction was the most effective in inhibiting salivary protein precipitation, especially for acidic proline-rich proteins, due to the higher affinity to interact with procyanidins (K-A = 22222 M-1 and K-A = 365 M-1 for water and chelator polysaccharides, respectively). The interaction between polysaccharides and procyanidins showed to be mainly governed by hydrophobic effect.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9