Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation

  1. de Freitas, Victor 1
  2. Williams, Pascale 2
  3. Mateus, Nuno 1
  4. Brandão, Elsa 1
  5. García-Estévez, Ignacio 1
  6. Soares, Susana 1
  7. Doco, Thierry 2
  8. Silva, Mafalda Santos 1
  1. 1 REQUIMTE, LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
  2. 2 Joint Research Unit 1083, Sciences for Enology, Institut National de la Recherche Agronomique (INRA), 2 Place Pierre Viala, F-34060 Montpellier, France
Revista:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561,  1520-5118

Año de publicación: 2020

Volumen: 68

Número: 10

Páginas: 2955-2963

Tipo: Artículo

DOI: 10.1021/ACS.JAFC.9B06184 GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: Journal of Agricultural and Food Chemistry

Resumen

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)