Effect of the addition of flavan-3-ols on the HPLC-DAD salivary-protein profile

Food Chem. 2016 Sep 15:207:272-8. doi: 10.1016/j.foodchem.2016.03.118. Epub 2016 Mar 30.

Abstract

The interaction between monomeric flavan-3-ols and salivary proteins has been studied using HPLC-DAD. A chromatographic method has been described and seven protein fractions were collected. The peptides and proteins present in each fraction have been identified using nLC-MS-MS analysis. The interaction between saliva and catechin, epicatechin and gallocatechin has been studied. These compounds interact in a discriminated way with salivary proteins: catechin causes a decrease of some fractions, epicatechin causes the decrease or increase of fractions while gallocatechin seems to cause an increase of two fractions. This variable behavior is explained, for the decrease in the chromatographic area, by the precipitation of salivary proteins and, for the increase of the area, by the formation of soluble complexes and/or for the formation of new peaks.

Keywords: Astringency; Flavan-3-ol; HPLC-DAD; Salivary protein; Soluble aggregates.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Catechin / analogs & derivatives*
  • Catechin / chemistry
  • Chromatography, High Pressure Liquid
  • Female
  • Flavonoids / chemistry*
  • Humans
  • Male
  • Protein Binding
  • Salivary Proteins and Peptides / chemistry*
  • Tandem Mass Spectrometry

Substances

  • Flavonoids
  • Salivary Proteins and Peptides
  • flavan-3-ol
  • Catechin