Comparison of microcalorimetry and haze formation to quantify the association of B-type procyanidins to poly-L-proline and bovine serum albumin - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles LWT - Food Science and Technology Year : 2015

Comparison of microcalorimetry and haze formation to quantify the association of B-type procyanidins to poly-L-proline and bovine serum albumin

Abstract

Though many different methods have been applied to protein-tannin interactions, divergent results are often reported. To better understand the origin of these differences, we compare here haze/aggregates formation and thermodynamic parameters occurring for protein-procyanidin interactions. Proteins well referenced for interaction with polyphenols, namely a polypeptide of extended structure that resembles salivary proteins (poly-L-proline (PLP) and a standard globular protein (bovine serum albumin (BSA)) were used. Flavan-3-ols of three degrees of polymerization were tested, (-)-epicatechin (EPI), a dimer (DP2) and a procyanidin (DP8). The interactions were tested in identical conditions for both methods. The association constants determined by isothermal titration calorimetry (expressed as constitutive unit) varied with the following scale: PLP-DP8 >> BSA-DP8 z BSA-DP2 z PLP-DP2 > BSA-EPI (no affinity detected for PLP-EPI). However aggregates formed more readily for highly polymerized procyanidins DP8 with BSA thanwith PLP, and the scale (with 10 mmol/L of constitutive unit of polyphenol and 0.07 mmol/L of proteins) was: BSA-DP8 > BSA-DP2 >> PLP-DP8 > PLP-DP2 z PLP-EPI, with no haze formation for BSA-EPI. However the impact of polyphenol concentration on haze formation and precipitation was different for the two proteins.
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hal-02636719 , version 1 (27-05-2020)

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Aude Watrelot, Catherine M.G.C. Renard, Carine Le Bourvellec. Comparison of microcalorimetry and haze formation to quantify the association of B-type procyanidins to poly-L-proline and bovine serum albumin. LWT - Food Science and Technology, 2015, 63, pp.376-382. ⟨10.1016/j.lwt.2015.03.064⟩. ⟨hal-02636719⟩
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