2026-09-16T17:32:13Zhttps://gredos.usal.es/oai/request

oai:gredos.usal.es:10366/1454672025-04-30T19:49:40Zcom_10366_4182com_10366_4055com_10366_3946com_10366_3823col_10366_4183

Ferrer-Gallego, Raúl Hernández-Hierro, José Miguel Brás, Natércia F. Vale, Nuno Gomes, Paula Mateus, Nuno de Freitas, Victor Heredia, Francisco J. Escribano Bailón, María Teresa 2017 [EN] 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 http://hdl.handle.net/10366/145467 eng 2302 Bioquímica Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations info:eu-repo/semantics/article TEXT Gredos. Repositorio Documental de la Universidad de Salamanca Hispana