Influence of wine pectic polysaccharides on the interactions between condensed tannins and salivary proteins

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 23, 2006, Pages 8936-8944

  Carvalho, Elisabete ^a   Mateus, Nuno ^a   Plet, Benoit ^b   Pianet, Isabelle ^b   Dufourc, Erick ^b   De Freitas, Victor ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

Condensed tannins; Human salivary proteins; Ionic strength; Protein tannin interaction; Wine polysaccharides

Indexed keywords

AMYLASE; PECTIN; PEPTIDE; POLYSACCHARIDE; PROLINE RICH PROTEIN; PROLINE-RICH POLYPEPTIDE; SALIVA PROTEIN; TANNIN DERIVATIVE;

AMINO ACID SEQUENCE; ARTICLE; CHEMISTRY; GRAPE; LIGHT; MASS SPECTROMETRY; MOLECULAR GENETICS; PLANT SEED; RADIATION SCATTERING; WINE;

ALPHA-AMYLASE; AMINO ACID SEQUENCE; LIGHT; MOLECULAR SEQUENCE DATA; PECTINS; PEPTIDES; POLYSACCHARIDES; SALIVARY PROTEINS; SCATTERING, RADIATION; SEEDS; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION; TANNINS; VITIS; WINE;

VITIS SP.;

EID: 33751299851     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf061835h     Document Type: Article

References (54)

1. Green, B. G. Oral astringency - a tactile component of flavor. Acta Psychol. 1993, 84, 119-125.
2. Prinz, J. F.; Lucas, P. W. Saliva tannin interactions. J. Oral Rehabil. 2000, 27, 991-994.
3. Kallithraka, S.; Bakker, J.; Clifford, M. N. Evidence that salivary proteins are involved in astringency. J. Sens. Stud. 1998, 13, 29-43.
4. Home, J.; Hayes, J.; Lawless, H. T. Turbidity as a measure of salivary protein reactions with astringent substances. Chem. Senses 2002, 27, 653-659.
5. McDougall, G. J.; Shpiro, F.; Dobson, P.; Smith, P.; Blake, A.; Stewart, D. Different polyphenolic components of soft fruits inhibit α-amylase and α-glucosidase. J. Agric. Food Chem. 2005, 53, 2760-2766.
6. Kandra, L.; Gyemant, G.; Zajacz, A.; Batta, G. Inhibitory effects of tannin on human salivary α-amylase. Blochem. Biophys. Res. Commun. 2004, 319, 1265-1271.
7. de Freitas, V.; Mateus, N. Nephelometric study of salivary protein-tannin aggregates. J. Sci. Food Agric. 2002, 82, 113-119.
8. Naurato, N.; Wong, P.; Lu, Y.; Wroblewski, K.; Bennick, A. Interaction of tannin with human salivary histatins. J. Agric. Food Chem. 1999, 47, 2229-2234.
9. Wroblewski, K.; Muhandiram, R.; Chakrabartty, A.; Bennick, A. The molecular interaction of human salivary histatins with polyphenolic compounds. Eur. J. Biochem. 2001, 268, 4384-4397.
10. Yan, Q. Y.; Bennick, A. Identification of histatins as tannin-binding proteins in human saliva. Biochem. J. 1995, 311, 341-347.
11. Bacon, J. R.; Rhodes, M. J. C. Binding affinity of hydrolyzable tannins to parotid saliva and to proline-rich proteins derived from it. J. Agric. Food Chem. 2000, 48, 838-843.
12. Dodds, M. W. J.; Johnson, D. A.; Yeh, C. K. Health benefits of saliva: a review. J. Dent. 2005, 33, 223-233.
13. Sarni-Manchado, P.; Cheynier, V.; Moutounet, M. Interactions of grape seed tannins with salivary proteins. J. Agric. Food Chem. 1999, 47, 42-47.
14. Lu, Y.; Bennick, A. Interaction of tannin with human salivary proline-rich proteins. Arch. Oral Biol. 1998, 43, 717-728.
15. Carvalho, E.; Póvoas, M.; Mateus, N.; De Freitas, V. Application of flow nephelometry to the analysis of the influence of carbohydrates on protein-tannin interactions. J. Sci. Food Agric. 2006, 86, 891-896.
16. de Freitas, V.; Carvalho, E.; Mateus, N. Study of carbohydrate influence on protein-tannin aggregation by nephelometry. Food Chem. 2003, 81, 503-509.
17. Luck, G.; Liao, H.; Murray, N. J.; Grimmer, H. R.; Warminski, E. E.; Williamson, M. P.; Lilley, T. H.; Haslam, E. Polyphenols, astringency and proline-rich proteins. Phytochemistry 1994, 37, 357-371.
18. Mateus, N.; Carvalho, E.; Luis, C.; de Freitas, V. Influence of the tannin structure on the disruption effect of carbohydrates on protein-tannin aggregates. Anal. Chim. Acta 2004, 513, 135-140.
19. Ozawa, T.; Lilley, T. H.; Haslam, E. Polyphenol interactions - astringency and the loss of astringency in ripening fruit. Phytochemistry 1987, 26, 2937-2942.
20. Taira, S.; Ono, M.; Matsumoto, N. Reduction of persimmon astringency by complex formation between pectin and tannins. Postharvest Biol. Technol. 1997, 12, 265-271.
21. Hayashi, N.; Ujihara, T.; Kohata, K. Reduction of catechin astringency by the complexation of gallate-type catechins with pectin. Biosci. Biotechnol. Biochem. 2005, 69, 1306-1310.
22. Haslam, E. Pratical Polyphenolics: From Structure to Molecular Recognition and Physiological Action; Cambridge University Press: 1998.
23. Doco, T.; Williams, P.; Moutounet, M.; Pellerin, P. Les polysaccharides du vin. Bull. OIV 2000, 73, 785-792.
24. Vidal, S.; Francis, L.; Williams, P.; Kwiatkowski, M.; Gawel, R.; Cheynier, W.; Waters, E. The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium. Food Chem. 2004, 85, 519-525.
25. Vidai, S.; Courcoux, P.; Francis, L.; Kwiatkowski, M.; Gawel, R.; Williams, P.; Waters, E.; Cheynier, V. Use of an experimental design approach for evaluation of key wine components on mouth-feel perception. Food. Qual. Preferences 2004, 15, 209-217.
26. Riou, V.; Vernhet, A.; Doco, T.; Moutounet, M. Aggregation of grape seed tannins in model wine - effect of wine polysaccharides. Food Hydrocolloids 2002, 16, 17-23.
27. Charlton, A. J.; Haslam, E.; Williamson, M. P. Multiple conformations of the proline-rich protein/epigallocatechin gallate complex determined by time- averaged nuclear overhauser effects. J. Am. Chem. Soc. 2002, 124, 9899-9905.
28. Jobstl, E.; O'Connell, J.; Fairclough, J. P. A.; Williamson, M. P. Molecular model for astringency produced by polyphenol/protein interactions. Biomacromolecules 2004, 5, 942-949.
29. Simon, C.; Barathieu, K.; Laguerre, M.; Schmitter, J. M.; Fouquet, E.; Pianet, I.; Dufourc, E. J. Three-dimensional structure and dynamics of wine tannin-saliva protein complexes. A multitechnique approach. Biochemistry 2003, 42, 10385-10395.
30. Simon, C.; Pianet, I.; Dufourc, E. J. Synthesis and circular dichroism study of the human salivary proline-rich protein ib7. J. Pept. Sci. 2003, 9, 125-131.
31. Kauffman, D. L.; Bennick, A.; Blum, M.; Keller, P. J. Basic proline-rich proteins from human parotid-saliva - relationships of the covalent structures of 10 proteins from a single individual. Biochemistry 1991, 30, 3351-3356.
32. Messana, I.; Cabras, T.; Inzitari, R.; Lupi, A.; Zuppi, C.; Olmi, C.; Fadda, M. B.; Cordaro, M.; Giardina, B.; Castagnola, M. Characterization of the human salivary basic proline-rich protein complex by a proteomic approach. J. Proteome Res. 2004, 3, 792-800.
33. Charlton, A. J.; Baxter, N. J.; Lilley, T. H.; Haslam, E.; McDonald, C. J.; Williamson, M. P. Tannin interactions with a full-length human salivary proline-rich protein display a stronger affinity than with single proline-rich repeats. FEBS Lett. 1996, 382, 289-292.
34. Michaud, M. M. J.; Lagaze, P.; Masquelier, J. Fractionnement des oligomeres flavanoliques du raisin. Bull. Soc. Pharm. Bordeaux 1971, 110, 111-116.
35. de Freitas, V. A. P.; Glories, Y.; Bourgeois, G.; Vitry, C. Characterisation of oligomeric and polymeric procyanidins from grape seeds by liquid secondary ion mass spectrometry. Phytochemistry 1998, 49, 1435-1441.
36. Vernhet, A.; Pellerin, P.; Prieur, C.; Osmianski, J.; Moutounet, M. Charge properties of some grape and wine polysaccharide and polyphenolic fractions. Am. J. Enol. Vitic. 1996, 47, 25-30.
37. Doco, T.; O'Neill, M. A.; Pellerin, P. Determination of the neutral and acidic glycosyl-residue compositions of plant polysaccharides by GC-EI-MS analysis of the trimethylsilyl methyl glycoside derivatives. Carbohydr. Polym. 2001, 46, 249-259.
38. de Freitas, V.; Mateus, N. Structural features of procyanidin interactions with salivary proteins. J. Agric. Food Chem. 2001, 49, 940-945.
39. Pellerin, P.; Vidai, S.; Williams, P.; Brillouet, J. M. Characterization of 5 type-ii arabinogalactan-protein fractions from red wine of increasing uronic-acid content. Carbohydr. Res. 1995, 277, 135-143.
40. Pellerin, P.; Doco, T.; Vidal, S.; Williams, P.; Brillouet, J. M.; Oneill, M. A. Structural characterization of red wine rhamnogalacturonan II. Carbohydr. Res. 1996, 290, 183-197.
41. O'Neill, M. A.; Ishii, T.; Albersheim, P.; Darvill, A. G. Rhamnogalacturonan ii: Structure and function of a borate cross-linked cell wall pectic polysaccharide. Annu. Rev. Plant Biol. 2004, 55, 109-139.
42. Johansson, A. K.; Lingstrom, P.; Imfeld, T.; Birkhed, D. Influence of drinking method on tooth-surface ph in relation to dental erosion. Eur. J. Oral Sci. 2004, 112, 484-489.
43. Monteleone, E.; Condelli, N.; Dinnella, C.; Bertuccioli, M. Prediction of perceived astringency induced by phenolic compounds. Food. Qual. Preferences 2004, 15, 761-769.
44. Carvalho, E.; Mateus, N.; de Freitas, V. Flow nephelometric analysis of protein-tannin interactions. Anal. Chim. Acta 2004, 513, 97-101.
45. Poncet-Legrand, C.; Edelmann, A.; Putaux, J.-L.; Cartalade, D.; Sarni-Manchado, P.; Vernhet, A. Poly(l-proline) interactions with flavan-3-ols units: Influence of the molecular structure and the polyphenol/protein ratio. Food Hydrocolloids 2006, 20, 687-697.
46. Siebert, K. J.; Troukhanova, N. V.; Lynn, P. Y. Nature of polyphenol-protein interactions. J. Agric. Food Chem. 1996, 44, 80-85.
47. Hagerman, A. E.; Butler, L. G. Determination of protein in tannin-protein precipitates. J. Agric. Food Chem. 1980, 28, 944-947.
48. Charlton, A. J.; Baxter, N. J.; Khan, M. L.; Moir, A. J. G.; Haslam, E.; Davies, A. P.; Williamson, M. P. Polyphenol/peptide binding and precipitation. J. Agric. Food Chem. 2002, 50, 1593-1601.
49. Siebert, K. J.; Lynn, P. Y. Effect of protein-polyphenol ratio on the size of haze particles. J. Am. Soc. Brew. Chem. 2000, 58, 117-123.
50. Baxter, N. J.; Lilley, T. H.; Haslam, E.; Williamson, M. P. Multiple interactions between polyphenols and a salivary proline-rich protein repeat result in complexation and precipitation. Biochemistry 1997, 36, 5566-5577.
51. Hagerman, A. E.; Rice, M. E.; Ritchard, N. T. Mechanisms of protein precipitation for two tannins, pentagalloyl glucose and epicatechin(16) (4 → 8) catechin (procyanidin). J. Agric. Food Chem. 1998, 46, 2590-2595.
52. Artz, W. E.; Bishop, P. D.; Dunker, A. K.; Schanus, E. G.; Swanson, B. G. Interaction of synthetic proanthocyanidin dimer and trimer with bovine serum-albumin and purified bean globulin fraction g-1. J. Agric. Food Chem. 1987, 35, 417-421.
53. Aps, J. K. M.; Martens, L. C. Review: The physiology of saliva and transfer of drugs into saliva. Forensic Sci. Int. 2005, 150, 119-131.
54. Ribéreau-Gayon, P.; Yves Glories; Alain Maujean; Dubourdieu, D. Traité d'œnologie tome 2: Chimie du vin. Stabilisation et traitements; Paris, Dunod La Vigne: 2004.