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

• Type: Article in International Scientific Journal
• Date: 2017

Authors

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

Journal

Title: Carbohydrate Polymers

Vol. 177

Pages: 77-85

ISSN: 0144-8617

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 78 Citations

Scopus - 80 Citations

Other information

Authenticus ID: 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9