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Interactions between a non glycosylated human proline-rich protein and flavan-3-ols are affected by protein concentration and polyphenol/protein ratio

Abstract : Interactions between salivary proline-rich proteins and tannins are involved in astringency, which is one of the most important organoleptic sensations perceived when drinking wine or tea. This work aimed to study interactions between a recombinant human salivary proline-rich protein, IB-5, and a flavan-3-ol monomer, epigallocatechin gallate (EGCG). IB-5 presented the characteristics of natively unfolded proteins. Interactions were studied by dynamic light scattering, isothermal titration microcalorimetry, and circular dichroism. The interaction mechanism was dependent on protein concentration. At low concentrations, a three-stage mechanism was evidenced. Saturation of the interaction sites (first stage) was followed by protein aggregation into metastable colloids at higher EGCG/protein ratios (second stage). Further increasing this ratio led to haze formation (third stage). At low ratios, a disorder-to-order transition of IB-5 structure upon binding was evidenced. At high protein concentrations, direct bridging between proteins and EGCG was observed, resulting in significantly lower aggregation and turbidity thresholds
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https://hal.inrae.fr/hal-02661503
Déposant : Migration Prodinra <>
Soumis le : samedi 30 mai 2020 - 22:24:33
Dernière modification le : jeudi 12 novembre 2020 - 10:06:06

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Christine Pascal, Celine Poncet-Legrand, Anne Imberty, Catherine Gautier, Pascale Manchado-Sarni, et al.. Interactions between a non glycosylated human proline-rich protein and flavan-3-ols are affected by protein concentration and polyphenol/protein ratio. Journal of Agricultural and Food Chemistry, American Chemical Society, 2007, 55 (12), pp.4895-4901. ⟨10.1021/jf0704108⟩. ⟨hal-02661503⟩

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