Artículo
Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations
Autor/es | Ferrer Gallego, Raúl
Hernández Hierro, José Miguel Brás, Natércia F. Vale, Nuno Gomes, Paula Mateus, Nuno De Freitas, Victor Heredia Mira, Francisco José Escribano Bailón, María Teresa |
Departamento | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal |
Fecha de publicación | 2017 |
Fecha de depósito | 2022-09-26 |
Publicado en |
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Resumen | The interaction between phenolic compounds and salivary proteins is highly related to the astringency perception. Recently, it has been proven the existence of synergisms on the perceived astringency when phenolic acids ... The interaction between phenolic compounds and salivary proteins is highly related to the astringency perception. Recently, it has been proven the existence of synergisms on the perceived astringency when phenolic acids were tested as mixtures in comparison to individual compounds, maintaining constant the total amount of the stimulus. The interactions between wine phenolic acids and the peptide fragment IB712 have been studied by saturation-transfer difference (STD) NMR spectroscopy. This technique provided the dissociation constants and the percentage of interaction between both individual and mixtures of hydroxybenzoic and hydroxycinnamic acids and the model peptide. It is noteworthy that hydroxybenzoic acids showed higher affinity for the peptide than hydroxycinnamic acids. To obtain further insights into the mechanisms of interaction, molecular dynamics simulations have been performed. Results obtained not only showed the ability of these compounds to interact with salivary proteins but also may justify the synergistic effect observed in previous sensory studies. |
Agencias financiadoras | Ministerio de Economía y Competitividad (MINECO). España Fundação para a Ciência e a Tecnologia. Portugal |
Identificador del proyecto | AGL2014-58486-C2
UID/MULTI/04378/2013 UID/QUI/50006/ 2013 |
Cita | Ferrer Gallego, R., Hernández Hierro, J.M., Brás, N.F., Vale, N., Gomes, P., Mateus, N.,...,Escribano Bailón, M.T. (2017). Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations. Journal of Agricultural and Food Chemistry, 65 (31), 6434-6441. |
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