New Procyanidin B3鈥揌uman Salivary Protein Complexes by Mass Spectrometry. Effect of Salivary Protein Profile, Tannin Concentration, and Time Stability
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- 作者：Maria Rosa Perez-Gregorio ; Nuno Mateus ; Victor De Freitas
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2014
- 出版时间：October 15, 2014
- 年：2014
- 卷：62
- 期：41
- 页码：10038-10045
- 全文大小：438K
- ISSN：1520-5118
文摘
Several factors could influence the tannin鈥損rotein interaction such as the human salivary protein profile, the tannin tested, and the tannin/protein ratio. The goal of this study aims to study the effect of different salivas (A, B, and C) and different tannin concentrations (0.5 and 1 mg/mL) on the interaction process as well as the complex鈥檚 stability over time. This study is focused on the identification of new procyanidin B3鈥揾uman salivary protein complexes. Thus, 48 major B3鈥揾uman salivary protein aggregates were identified regardless of the saliva and tannin concentration tested. A higher number of aggregates was found at lower tannin concentration. Moreover, the number of protein moieties involved in the aggregation process was higher when the tannin concentration was also higher. The selectivity of the different groups of proteins to bind tannin was also confirmed. It was also verified that the B3鈥揾uman salivary protein complexes formed evolved over time.