Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation
journal contributionposted on 25.11.2019, 18:35 by Elsa Brandão, Mafalda Santos Silva, Ignacio García-Estévez, Pascale Williams, Nuno Mateus, Thierry Doco, Victor de Freitas, Susana Soares
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).
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arabinogalactan proteinscompetition mechanismWine Polysaccharidesfluorescence quenchingsaliva sampleAGPSP precipitationacidic proline-rich proteinsSalivary Protein PrecipitationInhibition Mechanismsrhamnogalacturonan IItannin bindinginteractionRG II fractionRG IIsodium dodecyl sulfate polyacrylamide gel electrophoresisternaryRG II effectpolysaccharidePNG