Reactivity of Human Salivary Proteins Families Toward Food Polyphenols

摘要: Tannins are well-known food polyphenols that interact with proteins, namely, salivary proteins. This interaction is an important factor in relation to their bioavailability and considered the basis of several properties tannins, development astringency. It has been generally accepted astringency due tannin-induced complexation and/or precipitation proline-rich proteins (PRPs) oral cavity. However, this thought provide protection against dietary tannins. Neverthless, there no concrete evidence agreement about which PRP families (acidic, basic, glycosylated) responsible for condensed In present work, human saliva was isolated, existing were characterized by chromatographic proteomic approaches (HPLC-DAD, ESI-MS, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), MALDI-TOF). These also adapted study affinity different tannins grape seed procyanidins. The results obtained when all main a competitive assay, like cavity, demonstrate first acidic PRPs statherin thereafter histatins, glycosylated PRPs, bPRPs.