Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation

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

Authors

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

Journal

Title: Journal of Agricultural and Food Chemistry

Vol. 68

Pages: 2955-2963

ISSN: 0021-8561

Publisher: American Chemical Society

Indexing

ISI Web of Knowledge - 22 Citations

Scopus - 27 Citations

Other information

Authenticus ID: P-00R-EMX

DOI: 10.1021/acs.jafc.9b06184

Abstract (EN): In this work, high-performance liquid chromatography, fluorescence quenching, nephelometry, and sodium dodecyl sulfate polyacrylamide gel electrophoresis were used to study the effect of polysaccharides naturally present in wine [rhamnogalacturonan II (RG II) and arabinogalactan proteins (AGPs)] on the interaction between salivary proteins (SP) together present in saliva and tannins (punicalagin (PNG) and procyanidin B2). In general, the RG II fraction was more efficient to inhibit SP precipitation by tannins, especially for acidic proline-rich proteins (aPRPs) and statherin/P-B peptide, than AGPs. The RG II fraction can act mainly by a competition mechanism in which polysaccharides compete by tannin binding. However, in the presence of Na+ ions in solution, no RG II effect was observed on SP-tannin interactions. On the other hand, dependent upon the saliva sample as well as the tannin studied, AGPs can act by both mechanisms, competition and ternary (formation of a ternary complex with SP-tannin aggregates enhancing their solubility).

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9