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J Agric Food Chem. 1999 Jan;47(1):42-7.

Interactions of grape seed tannins with salivary proteins.

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Institut Supérieur de la Vigne et du Vin, IPV, INRA Unité de recherches des Biopolymères et Arômes, 2 place Viala, 34060 Montpellier Cedex, France.


To evaluate the amount and type of condensed tannins binding salivary proteins, which are supposed to be involved in astringent sensation, model systems allowing further analyses of proteins and condensed tannins were developed. The precipitates formed after addition of grape seed tannins to salivary proteins indicate that a binding interaction occurs. Dissociation of insoluble complexes was achieved by sodium dodecyl sulfate treatment. Thiolysis reaction allowed the quantification and characterization of proanthocyanidins on both the resulting pellet and the supernatant. Binding proteins were investigated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The higher polymerized tannins predominantly precipitated together with the salivary proteins. The condensed tannins remaining in solution were low molecular weight polymers.

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