The effect of pectic polysaccharides from grape skins on salivary protein - procyanidin interactions

Carbohydr Polym. 2020 May 15:236:116044. doi: 10.1016/j.carbpol.2020.116044. Epub 2020 Feb 20.

Abstract

In this study, water and chelator-soluble pectic polysaccharide fractions were obtained from white grape skins, aiming to study their impact on the interaction between low polymerized grape seed procyanidins and salivary proteins. Water and chelator-soluble polysaccharide fractions were composed by uronic acids and neutral sugars, mainly arabinose and galactose, with water polysaccharide fraction showing a higher amount of branched pectic polysaccharides. Both polysaccharide fractions were able to mitigate salivary protein-procyanidin interactions, by a competition mechanism, resulting in a decrease of the amount of precipitated protein. Water polysaccharide fraction was the most effective in inhibiting salivary protein precipitation, especially for acidic proline-rich proteins, due to the higher affinity to interact with procyanidins (KA = 22222 M-1 and KA = 365 M-1 for water and chelator polysaccharides, respectively). The interaction between polysaccharides and procyanidins showed to be mainly governed by hydrophobic effect.

Keywords: Astringency; Pectin; Procyanidins; Salivary proteins.

MeSH terms

  • Biflavonoids / analysis
  • Biflavonoids / isolation & purification
  • Biflavonoids / metabolism*
  • Catechin / analysis
  • Catechin / isolation & purification
  • Catechin / metabolism*
  • Fruit / chemistry
  • Humans
  • Pectins / analysis
  • Pectins / chemistry*
  • Pectins / isolation & purification
  • Proanthocyanidins / analysis
  • Proanthocyanidins / isolation & purification
  • Proanthocyanidins / metabolism*
  • Protein Binding / drug effects
  • Salivary Proteins and Peptides / metabolism*
  • Vitis / chemistry*

Substances

  • Biflavonoids
  • Proanthocyanidins
  • Salivary Proteins and Peptides
  • procyanidin
  • Pectins
  • Catechin