Comparison of microcalorimetry and haze formation to quantify the association of B-type procyanidins to poly-l-proline and bovine serum albumin

LWT

Volumn 63, Issue 1, 2015, Pages 376-382

  Watrelot, Aude A ^a,b   Renard, Catherine M G C ^a,b   Le Bourvellec, Carine ^a,b  

^a UMR A 408 INRA University of Avignon   (France)

^b UNIVERSITY OF AVIGNON   (France)

Author keywords

Affinity; ITC; Polyphenol; Precipitate; Protein

Indexed keywords

CALORIMETERS; FLAVONOIDS; MAMMALS; PRECIPITATES;

AFFINITY; ASSOCIATION CONSTANT; BOVINE SERUM ALBUMINS; DEGREES OF POLYMERIZATIONS; IDENTICAL CONDITIONS; ISOTHERMAL TITRATION CALORIMETRY; POLYPHENOLS; THERMODYNAMIC PARAMETER;

PROTEINS;

BOVINAE;

EID: 84928704092     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.03.064     Document Type: Article

References (34)

1. 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(18):5566-5577.
2. Bennick A. Salivary proline-rich proteins. Molecular and Cellular Biochemistry 1982, 45(2):83-99.
3. Bohin M.C., Vincken J.-P., van der Hijden H.T.W.M., Gruppen H. Efficacy of food proteins as carriers for flavonoids. Journal of Agricultural and Food Chemistry 2012, 60(16):4136-4143.
4. Cala O., Pinaud N., Simon C., Fouquet E., Laguerre M., Dufourc E.J., et al. NMR and molecular modeling of wine tannins binding to saliva proteins: revisiting astringency from molecular and colloidal prospects. The FASEB Journal 2010, 24(11):4281-4290.
5. Charlton A.J., Baxter N.J., Khan M.L., Moir A.J.G., Haslam E., Davies A.P., et al. Polyphenol/Peptide binding and precipitation. Journal of Agricultural and Food Chemistry 2002, 50(6):1593-1601.
6. Ferrer-Gallego R., Gonçalves R., Rivas-Gonzalo J.C., Escribano-Bailón M.T., de Freitas V. Interaction of phenolic compounds with bovine serum albumin (BSA) and α-amylase and their relationship to astringency perception. Food Chemistry 2012, 135(2):651-658.
7. Frazier R.A., Deaville E.R., Green R.J., Stringano E., Willoughby I., Plant J., et al. Interactions of tea tannins and condensed tannins with proteins. Journal of Pharmaceutical and Biomedical Analysis 2010, 51(2):490-495.
8. Frazier R.A., Papadopoulou A., Green R.J. Isothermal titration calorimetry study of epicatechin binding to serum albumin. Journal of Pharmaceutical and Biomedical Analysis 2006, 41(5):1602-1605.
9. Frazier R.A., Papadopoulou A., Mueller-Harvey I., Kissoon D., Green R.J. Probing protein-tannin interactions by isothermal titration microcalorimetry. Journal of Agricultural and Food Chemistry 2003, 51(18):5189-5195.
10. Hagerman A.E., Butler L.G. The specificity of proanthocyanidin-protein interactions. Journal of Biological Chemistry 1981, 256(9):4494-4497.
11. He L., Mu C., Shi J., Zhang Q., Shi B., Lin W. Modification of collagen with a natural cross-linker, procyanidin. International Journal of Biological Macromolecules 2011, 48(2):354-359.
12. Hemingway R.W., Karchesy J.J. Chemistry and significance of condensed tannins 1989, 553. Plenum Press, New York.
13. King E.S., Dunn R.L., Heymann H. The influence of alcohol on the sensory perception of red wines. Food Quality and Preference 2013, 28(1):235-243.
14. Kríž Z., Koča J., Imberty A., Charlot A., Auzély-Velty R. Investigation of the complexation of (+)-catechin by β-cyclodextrin by a combination of NMR, microcalorimetry and molecular modeling techniques. Organic & Biomolecular Chemistry 2003, 1(14):2590-2595.
15. Le Bourvellec C., Bouzerzour K., Ginies C., Regis S., Plé Y., Renard C.M.G.C. Phenolic and polysaccharidic composition of applesauce is close to that of apple flesh. Journal of Food Composition and Analysis 2011, 24(4-5):537-547.
16. Ma W., Guo A., Zhang Y., Wang H., Liu Y., Li H. Areview on astringency and bitterness perception of tannins in wine. Trends in Food Science & Technology 2014, 40(1):6-19.
17. McRae J.M., Falconer R.J., Kennedy J.A. Thermodynamics of grape and wine tannin interaction with polyproline: implications for red wine astringency. Journal of Agricultural and Food Chemistry 2010, 58(23):12510-12518.
18. McRae J.M., Kennedy J.A. Wine and grape tannin interactions with salivary proteins and their impact on astringency: a review of current research. Molecules 2011, 16(3):2348-2364.
19. Mehansho H., Butler L.G., Carlson D.M. Dietary tannins and salivary proline-rich proteins: interactions, induction, and defense mechanisms. Annual Review of Nutrition 1987, 7(1):423-440.
20. Pascal C., Poncet-Legrand C., Imberty A., Gautier C., Sarni-Manchado P., Cheynier V., et al. Interactions between a non glycosylated human proline-rich protein and flavan-3-ols are affected by protein concentration and Polyphenol/Protein ratio. Journal of Agricultural and Food Chemistry 2007, 55(12):4895-4901.
21. Pianet I., André Y., Ducasse M.-A., Tarascou I., Lartigue J.-C., Pinaud N., et al. Modeling procyanidin self-association processes and understanding their micellar organization: a study by diffusion NMR and molecular mechanics. Langmuir 2008, 24(19):11027-11035.
22. 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(5):687-697.
23. Poncet-Legrand C., Gautier C., Cheynier V., Imberty A. Interactions between flavan-3-ols and poly(l-proline) studied by isothermal titration calorimetry: effect of the tannin structure. Journal of Agricultural and Food Chemistry 2007, 55(22):9235-9240.
24. Prigent S.V.E., Gruppen H., Visser A.J.W.G., van Koningsveld G.A., de Jong G.A.H., Voragen A.G.J. Effects of non-covalent interactions with 5-O-Caffeoylquinic acid (Chlorogenic acid) on the heat denaturation and solubility of globular proteins. Journal of Agricultural and Food Chemistry 2003, 51(17):5088-5095.
25. Prigent S.V.E., Voragen A.G.J., van Koningsveld G.A., Baron A., Renard C.M.G.C., Gruppen H. Interactions between globular proteins and procyanidins of different degrees of polymerization. Journal of Dairy Science 2009, 92(12):5843-5853.
26. Rawel H.M., Meidtner K., Kroll J. Binding of selected phenolic compounds to proteins. Journal of Agricultural and Food Chemistry 2005, 53(10):4228-4235.
27. Renard C.M.G.C., Dupont N., Guillermin P. Concentrations and characteristics of procyanidins and other phenolics in apples during fruit growth. Phytochemistry 2007, 68(8):1128-1138.
28. Rinaldi A., Jourdes M., Teissedre P.L., Moio L. Apreliminary characterization of aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins. Food Chemistry 2014, 164:142-149.
29. Robbins R.J., Leonczak J., Johnson J.C., Li J., Kwik-Uribe C., Prior R.L., et al. Method performance and multi-laboratory assessment of a normal phase high pressure liquid chromatography-fluorescence detection method for the quantitation of flavanols and procyanidins in cocoa and chocolate containing samples. Journal of Chromatography A 2009, 1216(24):4831-4840.
30. Sanoner P., Guyot S., Marnet N., Molle D., Drilleau J.-F. Polyphenol profiles of French cider apple varieties (Malus domestica sp.). Journal of Agricultural and Food Chemistry 1999, 47(12):4847-4853.
31. Sun B., de Sá M., Leandro C., Caldeira I., Duarte F.L., Spranger I. Reactivity of polymeric proanthocyanidins toward salivary proteins and their contribution to young red wine astringency. Journal of Agricultural and Food Chemistry 2013, 61(4):939-946.
32. Watrelot A.A., Le Bourvellec C., Imberty A., Renard C.M.G.C. Interactions between pectic compounds and procyanidins are influenced by methylation degree and chain length. Biomacromolecules 2013, 14:709-718.
33. Whitesides G.M., Krishnamurthy V.M. Designing ligands to bind proteins. Quarterly Reviews of Biophysics 2005, 38(04):385-395.
34. Williamson M.P. The structure and function of proline-rich regions in proteins. Biochemical Journal 1994, 297(Pt 2):249-260.