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Three-Dimensional Structure and Dynamics of Wine Tannin−Saliva Protein Complexes. A Multitechnique Approach
Abstract
The interactions between the B3 (catechin-4alpha,8-catechin) red wine tannin and the human salivary protein fragment IB7(14) (SPPGKPQGPPPQGG) were monitored by (1)H magic angle spinning NMR, circular dichroism, electrospray ionization mass spectrometry, and molecular modeling. It is found that the secondary structure of IB7(14) is made of a type II helix (collagen helix) and random coil. The central glycine 8 appears to act as a flexible rotula separating two helix II regions. Three tannin molecules tightly complex the peptide, without modifying its secondary structure, but seem to reduce its conformational dynamics. The binding dissociation constant is in the millimolar range. B3 tannins with a "tweezers" conformation bind to the hydrophilic side of the saliva peptide, suggesting that the principal driving forces toward association are governed by hydrogen bonding between the carbonyl functions of proline residues and both the phenol and catechol OH groups. These findings are further discussed in the frame of an astringency phenomenon.
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Cited by
Plant Polyphenols: Chemical Properties, Biological Activities, and Synthesis
Quideau, S., Deffieux, D., Douat‐Casassus, C., & Pouységu, L. (2011) · Angewandte Chemie International Edition · doi:10.1002/anie.201000044 · Cited by 2,730
Interaction of Flavonoids with Bovine Serum Albumin: A Fluorescence Quenching Study
Papadopoulou, A., Green, R. J., & Frazier, R. A. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf048693g · Cited by 960
Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms
Le Bourvellec, C., & Renard, C. M. G. C. (2012) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2010.499808 · Cited by 853
Wine and grape polyphenols — A chemical perspective
Garrido, J., & Borges, F. (2013) · Food Research International · doi:10.1016/j.foodres.2013.08.002 · Cited by 403
Sugiyama, H., Akazome, Y., Shoji, T., Yamaguchi, A., Yasue, M., Kanda, T., & Ohtake, Y. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf070569k · Cited by 329
Metadata
- Authors
- Simon, C., Barathieu, K., Laguerre, M., Schmitter, J.-M., Fouquet, E., Pianet, I., & Dufourc, E. J.
- Venue
- Biochemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2003-08-13
- Volume
- 42
- Issue
- 35
- Pages
- 10385-10395
- ISSN
- 0006-2960 (ISSN-L)
- 1520-4995
- OpenAlex
- W2001004112
- Cited by
- 181
- References
- 0
- FWCI
- 2.36
- Type
- journal article
- Language
- en
- Open access
- closed
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- Simon, C., Barathieu, K., Laguerre, M., Schmitter, J.-M., Fouquet, E., Pianet, I., & Dufourc, E. J. (2003). Three-Dimensional Structure and Dynamics of Wine Tannin−Saliva Protein Complexes. A Multitechnique Approach. Biochemistry. https://doi.org/10.1021/bi034354p
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