Carbohydrates Inhibit Salivary Proteins Precipitation by Condensed Tannins
Carbohydrates Inhibit Salivary Proteins Precipitation by Condensed Tannins
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DOI：
10.1021/jf3002747
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发表时间：
2012-04-18
影响因子：
6.1
通讯作者：
de Freitas, Victor
中科院分区：
文献类型：
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作者：
Soares, Susana;Mateus, Nuno;de Freitas, Victor
浓缩单宁是一组多酚，与涩味感觉有关，因为它们容易相互作用并沉淀唾液蛋白质。由于这种相互作用受到碳水化合物的影响，本研究的目的是研究食品工业中使用的一些碳水化合物[阿拉伯胶（AG）、果胶和聚半乳糖醛酸（PGA）]对唾液蛋白/葡萄籽原花青素相互作用的影响。通过添加碳水化合物（HPLC）和分析各自的沉淀物（SDS-PAGE），监测在浓缩单宁存在下仍可溶解的唾液蛋白。结果表明，果胶对蛋白质/单宁沉淀的抑制效果最好，其次是AG和PGA。结果表明，果胶和PGA通过形成蛋白质/多酚/碳水化合物三元复合物发挥作用，而AG则通过与蛋白质的单宁结合竞争（竞争机制）发挥作用。结果还指出，亲疏水相互作用对碳水化合物的效应都很重要。
Condensed tannins are a group of polyphenols that are associated with the astringency sensation, as they readily interact and precipitate salivary proteins. As this interaction is affected by carbohydrates, the aim of this work was to study the effect of some carbohydrates used in the food industry [arabic gum (AG), pectin, and poligalacturonic acid (PGA)] on the salivary proteins/grape seed procyanidins interaction. This was assessed monitoring the salivary proteins that remain soluble in the presence of condensed tannins with the addition of carbohydrates (HPLC) and analysis of the respective precipitates (SDS-PAGE). The results show that pectin was the most efficient in inhibiting protein/tannin precipitation, followed by AG and PGA. The results suggest that pectin and PGA exert their effect by formation of a ternary complex protein/polyphenol/carbohydrate, while AG competes with proteins for tannin binding (competition mechanism). The results also point out that both hydrophilic and hydrophobic interactions are important for the carbohydrate effects.