Molecular Interaction Between Salivary Proteins and Food Tannins

• Type: Article in International Scientific Journal
• Date: 2017

Authors

Silva, MS (Author) Other; Garcia Estevez, I (Author) Other; Brandao, E (Author) Other; Nuno Mateus (Author) FCUP; Victor de Freitas (Author) FCUP; Susana Soares (Author) FCUP

Journal

Title: Journal of Agricultural and Food Chemistry

Vol. 65

Pages: 6415-6424

ISSN: 0021-8561

Publisher: American Chemical Society

Indexing

ISI Web of Knowledge - 38 Citations

Scopus - 39 Citations

Other information

Authenticus ID: P-00M-XD2

DOI: 10.1021/acs.jafc.7b01722

Abstract (EN): Polyphenols interaction with salivary proteins (SP) has been related with organoleptic features such as astringency. The aim of this work was to study the interaction between some human SP, and tannins through two spectroscopic techniques, fluorescence quenching, and saturation transfer difference-nuclear magnetic-resonance (STD-NMR). Generally, the results showed a significant interaction between SP and both condensed tannins and ellagitannins. Herein; STD-NMR proved to be a useful tool to map tannins' epitopes of binding, while fluorescence quenching: allowed one to discriminate binding affinities. Ellagitannins showed the greatest binding constants. values (K-sv from 2011 to 94.1 mM(-1); K-A from 0.7 to 8.3 mM(-1)) in comparison with procyanidins (K-SV from 5.4 to 40.0 mM(-1); KA from, 1,1 to 2.7 nM(-1)). In fact, punicalagin was the tannin that demonstrated the highest affinity for all three SP. Regarding SP, P-B peptide was the one with higher affinity for ellagitannins. On the other hand, cystatins showed in general the lower Ksv and KA values. In,the case of condensed tannins, statherin was the SP with the highest affinity, contrasting with the other two SP. Altogether, these results are evidence that the distinct SP present in the oral cavity have different abilities to interact with food tannins class.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10