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Título
Effect of the addition of flavan-3-ols on the HPLC-DAD salivary-protein profile
Autor(es)
Assunto
Salivary protein
Astringency
Soluble aggregates
HPLC-DAD
Flavan-3-ol
Clasificación UNESCO
2417.17 Nutrición Vegetal
Fecha de publicación
2016
Resumen
[EN] The interaction between monomeric flavan-3-ols and salivary proteins has been studied using HPLC-DAD.
A chromatographic method has been described and seven protein fractions were collected. The peptides and proteins present in each fraction have been identified using nLC-MS-MS analysis. The interaction between saliva and catechin, epicatechin and gallocatechin has been studied. These compounds interact in a discriminated way with salivary proteins: catechin causes a decrease of some fractions, epicatechin causes the decrease or increase of fractions while gallocatechin seems to cause an increase of two fractions. This variable behavior is explained, for the decrease in the chromatographic area, by the precipitation of salivary proteins and, for the increase of the area, by the formation of soluble complexes and/or for the formation of new peaks.
URI
ISSN
0308-8146
DOI
10.1016/j.foodchem.2016.03.118
Versión del editor
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- GIP. Artículos [86]