Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation

• Tipo: Artigo em Revista Científica Internacional
• Data: 2020

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: Journal of Agricultural and Food Chemistry

Vol. 68

Páginas: 2955-2963

ISSN: 0021-8561

Editora: American Chemical Society

Indexação

ISI Web of Knowledge - 22 Citações

Scopus - 27 Citações

Outras Informações

ID Authenticus: 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).

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 9