REQUIMTE/LAQV - Laboratório Associado para a Química Verde, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal.
QOPNA & REQUIMTE\LAQV - Laboratório Associado para a Química Verde, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal.
Carbohydr Polym. 2020 May 15;236:116044. doi: 10.1016/j.carbpol.2020.116044. Epub 2020 Feb 20.
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 (K = 22222 M and K = 365 M for water and chelator polysaccharides, respectively). The interaction between polysaccharides and procyanidins showed to be mainly governed by hydrophobic effect.
在这项研究中，我们从白葡萄皮中提取了水相和螯合相可溶果胶多糖组分，旨在研究它们对低聚合度葡萄籽原花青素与唾液蛋白相互作用的影响。水相和螯合相可溶多糖组分由糖醛酸和中性糖组成，主要为阿拉伯糖和半乳糖，其中水相多糖组分含有更高比例的支链果胶多糖。两种多糖组分都能够通过竞争机制减轻唾液蛋白-原花青素的相互作用，从而减少沉淀蛋白的量。水相多糖组分在抑制唾液蛋白沉淀方面最为有效，特别是对酸性富含脯氨酸的蛋白质，这是由于其与原花青素的亲和力更高（水相和螯合相多糖的 K 值分别为 22222 M 和 365 M）。多糖和原花青素之间的相互作用主要受疏水作用控制。
