Molecular Interaction Between Salivary Proteins and Food Tannins

• Tipo: Artigo em Revista Científica Internacional
• Data: 2017

Autores

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

Revista

Título: Journal of Agricultural and Food Chemistry

Vol. 65

Páginas: 6415-6424

ISSN: 0021-8561

Editora: American Chemical Society

Indexação

ISI Web of Knowledge - 38 Citações

Scopus - 39 Citações

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 10