Polyphenols, astringency and proline-rich proteins

• Published in: Phytochemistry (Oxford) Vol. 37; no. 2; pp. 357 - 371
• Main Authors: Luck, Genevieve, Liao, Hua, Murray, Nicola J., Grimmer, Heidi R., Warminski, Edward E., Williamson, Michael P., Lilley, Terence H., Haslam, Edwin
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 1994
• Subjects: Amino Acid Sequence; Astringents - chemistry; Biotechnology; Caseins - chemistry; Chemical Precipitation; Flavonoids; lignification; Lignin - chemistry; Magnetic Resonance Spectroscopy; moderation of astringency by caseins and polysaccharides; Molecular Sequence Data; NMR and precipitation studies; Peptides - chemistry; Phenols - chemistry; Plants - chemistry; Polymers - chemistry; polyphenol complexation; Polyphenols; Polysaccharides - chemistry; proline-rich peptides and proteins; Proline-Rich Protein Domains; Tea; teas and ripening fruit; lignification; polyphenol complexation; teas and ripening fruit; NMR and precipitation studies; proline-rich peptides and proteins; moderation of astringency by caseins and polysaccharides
• ISSN: 0031-9422; 1873-3700
• DOI: 10.1016/0031-9422(94)85061-5

Recent, NMR and precipitation, studies of molecular recognition of proline-rich proteins and peptides by plant polyphenols are described and rationalized. The action of polysaccharides and caseins in the moderation of the astringent response, which is engendered by polyphenols present in foodstuffs and beverages, is described. The possible influence of plant cell wall glycoproteins on the process of lignification is discussed in the light of the observed affinity of phenolic substrates for prolyl residues in protein structures.