First evidences of interaction between pyranoanthocyanins and salivary proline-rich proteins.

Ignacio García-Estévez, Luís Cruz, Joana Oliveira, Nuno Mateus, Victor de Freitas, Susana Soares

Food chemistry 2017 Aug 01

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The contribution of other classes of polyphenol compounds besides tannins to the overall perception of astringency is still poorly understood. So, this work aimed to study the interaction between a family of salivary proline-rich proteins (aPRPs) and representative pyranoanthocyanins in red wines [pyranomalvidin-3-glucoside (vitisin B), pyranomalvidin-3-glucoside-catechol, and pyranomalvidin-3-glucoside-epicatechin] using saturation transfer difference-NMR and MALDI-TOF. For vitisin B KD was of 1.74mM; for pyranomalvidin-3-glucoside-catechol was 1.17mM and for pyranomalvidin-3-glucoside-epicatechin it was 0.87mM. The presence of the flavanol structural unit in the pyranoanthocyanins led to an increase in their interaction with aPRPs. Further, it is also interesting that the values obtained were in the range of KD obtained previously reported for the interaction between the human saliva proline-rich peptides (IB714 and IB937) and procyanidins. Overall, the results obtained suggest that, along with tannins, other polyphenols present in red wine, namely pyranoanthocyanins, could actively contribute to red wine global astringency. Copyright © 2017 Elsevier Ltd. All rights reserved.

Citation

Ignacio García-Estévez, Luís Cruz, Joana Oliveira, Nuno Mateus, Victor de Freitas, Susana Soares. First evidences of interaction between pyranoanthocyanins and salivary proline-rich proteins. Food chemistry. 2017 Aug 01;228:574-581