Supramolecular study of the interaction between mannoproteins from Torulaspora delbrueckii and flavanols,Food Chemistry

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Supramolecular study of the interaction between mannoproteins from Torulaspora delbrueckii and flavanols
Food Chemistry ( IF 8.5 ) Pub Date : 2023-07-28 , DOI: 10.1016/j.foodchem.2023.137044
María Oyón-Ardoiz ₁ , Elvira Manjón ₁ , María Teresa Escribano-Bailón ₁ , Ignacio García-Estévez ₁

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In this work, three mannoprotein extracts were obtained from by enzymatic and chemical treatments. The obtained mannoprotein extracts showed important differences in their molecular weight distribution and monosaccharide composition, although no significant differences were found in their protein content. In order to evaluate the possible influence of mannoprotein characteristics in the interaction with flavanols, mannoprotein-flavanol interactions were studied by HPLC-DAD-MS and ITC. The results obtained indicate that the mannoprotein extracts were able to precipitate flavanols to a different extent. Furthermore, the degree of flavanol precipitation seemed not to be related to the affinity of the interaction but to the type of intermolecular forces. In this sense, a higher proportion of hydrogen bonding could favor a greater crosslinking between aggregates promoting flavanol precipitation. This, in turn, could be related to the MP characteristics since the presence of β-glucan moieties might have an effect on the formation of hydrogen bonds.

中文翻译：

德氏圆酵母甘露糖蛋白与黄烷醇相互作用的超分子研究

在这项工作中，通过酶促和化学处理获得了三种甘露糖蛋白提取物。获得的甘露糖蛋白提取物在分子量分布和单糖组成方面显示出重要差异，尽管其蛋白质含量没有发现显着差异。为了评估甘露糖蛋白特征在与黄烷醇相互作用中可能的影响，通过HPLC-DAD-MS和ITC研究了甘露糖蛋白-黄烷醇相互作用。所得结果表明甘露糖蛋白提取物能够不同程度地沉淀黄烷醇。此外，黄烷醇沉淀的程度似乎与相互作用的亲和力无关，而是与分子间力的类型有关。从这个意义上说，较高比例的氢键可能有利于聚集体之间更大的交联，从而促进黄烷醇沉淀。反过来，这可能与 MP 特性有关，因为 β-葡聚糖部分的存在可能会影响氢键的形成。

更新日期：2023-07-28

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