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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2019

Autores

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

Revista

Título: Food Chemistry

Vol. 276

Páginas: 33-42

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 25 Citações

Scopus - 30 Citações

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 10