Biological Relevance of the Interaction between Procyanidins and Trypsin: A Multitechnique Approach

被引:42
作者
Goncalves, Rui [1 ]
Mateus, Nuno [1 ]
De Freitas, Victor [1 ]
机构
[1] Univ Porto, Ctr Invest Quim, Dept Quim, Fac Ciencias, P-4169007 Oporto, Portugal
关键词
Antinutritional; procyanidin; fluorescence quenching; dynamic light scattering; circular dichroism; CIRCULAR-DICHROISM SPECTROSCOPY; PROTEIN SECONDARY STRUCTURE; PROLINE-RICH PROTEIN; DIGESTIVE ENZYMES; CONDENSED TANNINS; BERRY POLYPHENOLS; SALIVARY PROTEINS; WINE; POLYSACCHARIDES; PRECIPITATION;
D O I
10.1021/jf1023356
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
The interactions between the digestive protease trypsin type IX-S from porcine pancreas and grape seed procyanidins were monitorized by fluorescence quenching, dynamic light scattering, nephelometry, circular dichroism, and enzymatic inhibition assay. This work reports that the inhibition of trypsin activity by grape seed procyanidins and the respective quenching of intrinsic protein fluorescence are closely related. These two phenomena increase with the molecular weight of the tested procyanidins. The interaction between procyanidins and enzyme was shown to involve a specific interaction as inferred from the fluorescence assays. It was also shown by fluorescence spectroscopy that the binding of procyanidin molecules to the enzyme does not induce significant structural modifications. A relationship between aggregate formation, using dynamic light scattering and nephelometry, and fluorescence quenching was observed with maxima achieved for similar stoichiometric ratios. The binding of procyanidins to trypsin affects only slightly protein structure as seen by circular dichroism.
引用
收藏
页码:11924 / 11931
页数:8
相关论文
共 35 条
[1]  
ASLAM E, 1988, CRIT REV FOOD SCI NU, V27, P1
[2]   Multiple interactions between polyphenols and a salivary proline-rich protein repeat result in complexation and precipitation [J].
Baxter, NJ ;
Lilley, TH ;
Haslam, E ;
Williamson, MP .
BIOCHEMISTRY, 1997, 36 (18) :5566-5577
[3]   Influence of wine pectic polysaccharides on the interactions between condensed tannins and salivary proteins [J].
Carvalho, Elisabete ;
Mateus, Nuno ;
Plet, Benoit ;
Pianet, Isabelle ;
Dufourc, Erick ;
De Freitas, Victor .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54 (23) :8936-8944
[4]   Polyphenol/peptide binding and precipitation [J].
Charlton, AJ ;
Baxter, NJ ;
Khan, ML ;
Moir, AJG ;
Haslam, E ;
Davies, AP ;
Williamson, MP .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (06) :1593-1601
[5]   Structural features of procyanidin interactions with salivary proteins [J].
de Freitas, V ;
Mateus, N .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (02) :940-945
[6]  
de Freitas VAP, 1998, PHYTOCHEMISTRY, V49, P1435, DOI 10.1016/S0031-9422(98)00107-1
[7]   PREPARATION AND PROPERTIES OF 2 NEW CHROMOGENIC SUBSTRATES OF TRYPSIN [J].
ERLANGER, BF ;
COHEN, W ;
KOKOWSKY, N .
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1961, 95 (02) :271-&
[8]   Polyphenolic compounds: Interactions with the gut and implications for human health [J].
Gee, JM ;
Johnson, IT .
CURRENT MEDICINAL CHEMISTRY, 2001, 8 (11) :1245-1255
[9]   Inhibition of trypsin by condensed tannins and wine [J].
Goncalves, Rui ;
Soares, Susana ;
Mateus, Nuno ;
De Freitas, Victor .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (18) :7596-7601
[10]   Influence of the degree of polymerisation in the ability of catechins to act as anthocyanin copigments [J].
Gonzalez-Manzano, S. ;
Mateus, N. ;
de Freitas, V. ;
Santos-Buelga, C. .
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2008, 227 (01) :83-92