Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 65, Issue 31, Pages 6434-6441Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.6b05414
Keywords
phenolic acid; saturation transfer difference NMR; protein interaction; astringency; molecular dynamics simulations
Funding
- Fundacion Martin Escudero
- Fundagab para a Ciencia e Tecnologia (FCT) [IF/01355/2014]
- FCT [IF/00092/2014, UID/MULTI/04378/2013, UID/QUI/50006/2013]
- Banco Santander
- Universidad de Sevilla
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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 stirriulus. The interactions between wine phenolic acids and the peptide fragment IB7(12) 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 hydroxycinriamic 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.
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