Effect of malvidin-3-glucoside and epicatechin interaction on their ability to interact with salivary proline-rich proteins

• Type: Article in International Scientific Journal
• Date: 2019

Authors

Susana Soares (Author) FCUP; Silva, MS (Author) Other; Garcia Estevez, I (Author) Other; Brandao, E (Author) Other; Fonseca, F (Author) Other; Ferreira da Silva, F (Author) Other; Teresa Escribano Bailon, MT (Author) Other; Nuno Mateus (Author) FCUP; Victor de Freitas (Author) FCUP

Journal

Title: Food Chemistry

Vol. 276

Pages: 33-42

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 25 Citations

Scopus - 30 Citations

Other information

Authenticus ID: P-00P-PR0

DOI: 10.1016/j.foodchem.2018.09.167

Abstract (EN): At red wine pH, malvidin-3-glucoside (mv-3-glc), the major anthocyanin of red wine, is expected to be present mainly in its non-colored hemiketal form. However, due to copigmentation with flavanols (e.g. epicatechin), the stabilization of the colored forms of mv-3-glc occurs. Some flavanols have been linked to astringency, due to their ability to interact/precipitate salivary proteins, namely proline-rich proteins (PRPs). So, a major question is if this copigmentation interaction could affect the ability of flavanols to interact with SP. To answer this, the effect of the interaction between mv-3-glc and epicatechin with basic and acidic PRPs, was investigated by saturation-tranfer difference (STD)-NMR and isothermal titration calorimetry (ITC). The most relevant result was that epicatechin: mv-3-glc mixture presents a synergic effect toward the interaction with both PRPs when compared to individual polyphenols. Furthermore, was observed that epicatechin interaction was driven by hydrophobic and hydrophilic interactions while mv-3-glc interaction was driven by electrostatic interactions.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10