The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approach

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

Autores

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

Revista

Título: Carbohydrate Polymers

Vol. 177

Páginas: 77-85

ISSN: 0144-8617

Editora: Elsevier

Indexação

ISI Web of Knowledge - 85 Citações

Scopus - 86 Citações

Outras Informações

ID Authenticus: P-00M-Z6T

DOI: 10.1016/j.carbpol.2017.08.075

Abstract (EN): Polysaccharides are described to inhibit aggregation between food polyphenols and salivary proteins (SP) and may hence lead to astringency modulation. In this work, the effect of two wine polysaccharides (arabinogalactan proteins-AGPs and rhamnogalacturonan II-RGII) on SP-polyphenol interaction was evaluated. In general, both polysaccharides were effective to inhibit or reduce SP-polyphenol interaction and aggregation. They can act by two different mechanisms (ternary or competitive) depending on the SP-tannin pair. In the case of salivary P-B peptide, AGPs and RGII seem to act by a ternary mechanism, in which they surround this complex, enhancing its solubility. Concerning acidic proline-rich proteins (aPRPs), it was possible to observe both mechanisms, depending on the tannin and the polysaccharide involved. Overall, this work point out for a specific property of wine polysaccharides important to modulate this and other beverages and food astringency perception.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 9