The effect of pectic polysaccharides from grape skins on salivary protein - procyanidin interactions

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

Autores

Brandao, E (Autor) Outra; Fernandes, A (Autor) Outra; Guerreiro, C (Autor) Outra; Coimbra, MA (Autor) Outra; Nuno Mateus (Autor) FCUP; Victor de Freitas (Autor) FCUP; Susana Soares (Autor) FCUP

Revista

Título: Carbohydrate Polymers

Vol. 236

ISSN: 0144-8617

Editora: Elsevier

Indexação

ISI Web of Knowledge - 24 Citações

Scopus - 27 Citações

Outras Informações

ID Authenticus: P-00R-SQZ

DOI: 10.1016/j.carbpol.2020.116044

Abstract (EN): In this study, water and chelator-soluble pectic polysaccharide fractions were obtained from white grape skins, aiming to study their impact on the interaction between low polymerized grape seed procyanidins and salivary proteins. Water and chelator-soluble polysaccharide fractions were composed by uronic acids and neutral sugars, mainly arabinose and galactose, with water polysaccharide fraction showing a higher amount of branched pectic polysaccharides. Both polysaccharide fractions were able to mitigate salivary protein-procyanidin interactions, by a competition mechanism, resulting in a decrease of the amount of precipitated protein. Water polysaccharide fraction was the most effective in inhibiting salivary protein precipitation, especially for acidic proline-rich proteins, due to the higher affinity to interact with procyanidins (K-A = 22222 M-1 and K-A = 365 M-1 for water and chelator polysaccharides, respectively). The interaction between polysaccharides and procyanidins showed to be mainly governed by hydrophobic effect.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 9