Interaction of a Procyanidin Mixture with Human Saliva and the Variations of Salivary Protein Profiles over a 1‑Year Period

• Published in: Journal of agricultural and food chemistry Vol. 68; no. 47; pp. 13824 - 13832
• Main Authors: Guerreiro, Carlos, Jesus, Monica, Brandão, Elsa, Mateus, Nuno, de Freitas, Victor, Soares, Susana
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 25.11.2020
• Subjects: astringency; Biflavonoids; Catechin; Chemistry and Biology of Aroma and Taste; cystatins; detection limit; epicatechin; food chemistry; glycosylation; grape seeds; Humans; peptides; Proanthocyanidins; procyanidins; Saliva; Salivary Proteins and Peptides; saliva; proline-rich proteins; polyphenols; tannins; astringency
• ISSN: 0021-8561; 1520-5118; 1520-5118
• DOI: 10.1021/acs.jafc.0c05722

Procyanidins are widely associated with astringency perception and promptly interact/precipitate salivary proteins (SPs). In this work, the SP profile of 17 volunteers was monitored for 1 year, focusing on the SP families most related to astringency [aPRPs (acidic proline-rich proteins), bPRPs (basic proline-rich proteins), gPRPs (glycosylated proline-rich proteins), cystatins, P–B peptide, and statherin]. Although the total SP content remained constant, bPRPs showed high variability. Saliva from 5 volunteers was selected, each individual’s saliva presenting a prominence in one of the referred SP families; each was used to interact with grape seed procyanidin oligomeric fraction. Independent of the prominences, a total depletion in statherin and P–B peptide was observed. These subjects performed a sensory assay and the limit of detection for astringency was determined. Overall, the specificity of SP toward procyanidins seemed to be more important in the interactions than the total SP content. The highest reactivity toward SPs was observed for epicatechin gallate, procyanidin dimers B7, B2g, and trimer C1.