Guerreiro Carlos, Jesus Monica, Brandão Elsa, Mateus Nuno, de Freitas Victor, Soares Susana
REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689 Porto, Portugal.
J Agric Food Chem. 2020 Nov 25;68(47):13824-13832. doi: 10.1021/acs.jafc.0c05722. Epub 2020 Nov 10.
Procyanidins are widely associated with astringency perception and promptly interact/precipitate salivary proteins (SPs). In this work, the SP profile of 17 volunteers was monitored for 1 year, focusing on the SP families most related to astringency [aPRPs (acidic proline-rich proteins), bPRPs (basic proline-rich proteins), gPRPs (glycosylated proline-rich proteins), cystatins, P-B peptide, and statherin]. Although the total SP content remained constant, bPRPs showed high variability. Saliva from 5 volunteers was selected, each individual's saliva presenting a prominence in one of the referred SP families; each was used to interact with grape seed procyanidin oligomeric fraction. Independent of the prominences, a total depletion in statherin and P-B peptide was observed. These subjects performed a sensory assay and the limit of detection for astringency was determined. Overall, the specificity of SP toward procyanidins seemed to be more important in the interactions than the total SP content. The highest reactivity toward SPs was observed for epicatechin gallate, procyanidin dimers B7, B2g, and trimer C1.
原花青素与涩味感知广泛相关，并能迅速与唾液蛋白（SPs）相互作用/使其沉淀。在这项研究中，对17名志愿者的SP谱进行了为期1年的监测，重点关注与涩味最相关的SP家族 [富含酸性脯氨酸的蛋白（aPRPs）、富含碱性脯氨酸的蛋白（bPRPs）、糖基化富含脯氨酸的蛋白（gPRPs）、半胱氨酸蛋白酶抑制剂、P-B肽和富组蛋白]。尽管总SP含量保持不变，但bPRPs表现出高度变异性。从5名志愿者中选取唾液，每个人的唾液在上述SP家族之一中表现突出；每个样本都用于与葡萄籽原花青素低聚体部分相互作用。无论突出情况如何，均观察到富组蛋白和P-B肽完全耗尽。这些受试者进行了感官分析并确定了涩味的检测限。总体而言，在相互作用中，SP对原花青素的特异性似乎比总SP含量更重要。观察到表儿茶素没食子酸酯、原花青素二聚体B7、B2g和三聚体C1对SPs的反应性最高。
