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Study of human salivary proline-rich proteins interaction with food tannins

2017; Elsevier BV; Volume: 243; Linguagem: Inglês

10.1016/j.foodchem.2017.09.063

1873-7072

Susana Soares, Ignacio García‐Estévez, Raúl Ferrer‐Gallego, Natércia F. Brás, Elsa Brandão, Mafalda Silva, Natércia Teixeira, Fátima Fonseca, Sérgio F. Sousa, Frederico Ferreira‐da‐Silva, Nuno Mateus, Víctor de Freitas,

Muscle metabolism and nutrition

In this work, saturation transfer difference-NMR, isothermal microcalorimetry and molecular dynamics simulations have been used to study the individual interactions between basic, glycosylated and acidic proline-rich proteins (bPRPS, gPRPs, aPRPs) and P-B peptide with some representative food tannins [procyanidin B2, procyanidin B2 3′-O-gallate (B2g) and procyanidin trimer (catechin-4–8-catechin-4–8-catechin)]. Results showed that P-B peptide was in general the salivary protein (SP) with higher affinity whereas aPRPs showed lower affinity to the studied procyanidins. Moreover, B2g was the procyanidin with higher affinity for all SP. Hydrophobic and hydrogen bonds were present in all interactions but the major driving force depended on the procyanidin-SP pair. Furthermore, proline clusters or residues in their vicinity were identified as the probable sites of proteins for interaction with procyanidins. For bPRP and aPRP a significant change to less extended conformations was observed, while P-B peptide did not display any structural rearrangement upon procyanidins binding.