The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols.
Identifieur interne : 000017 ( Main/Corpus ); précédent : 000016; suivant : 000018The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols.
Auteurs : Mattia Di Gaspero ; Paolo Ruzza ; Rohanah Hussain ; Claudia Honisch ; Barbara Biondi ; Giuliano Siligardi ; Matteo Marangon ; Andrea Curioni ; Simone VincenziSource :
- Molecules (Basel, Switzerland) [ 1420-3049 ] ; 2020.
Abstract
Polyphenols are an important constituent of wines and they are largely studied due to their antioxidant properties and for their effects on wine quality and stability, which is also related to their capacity to bind to proteins. The effects of some selected polyphenols, including procyanidins B1 and B2, tannic acid, quercetin, and rutin, as well as those of a total white wine procyanidin extract on the conformational properties of the major wine protein VVTL1 (Vitis vinifera Thaumatin-Like-1) were investigated by Synchrotron Radiation Circular Dichroism (SRCD). Results showed that VVTL1 interacts with polyphenols as demonstrated by the changes in the secondary (far-UV) and tertiary (near-UV) structures, which were differently affected by different polyphenols. Additionally, polyphenols modified the two melting temperatures (TM) that were found for VVTL1 (32.2 °C and 53.9 °C for the protein alone). The circular dichroism (CD) spectra in the near-UV region revealed an involvement of the aromatic side-chains of the protein in the interaction with phenolics. The data demonstrate the existence of an interaction between polyphenols and VVTL1, which results in modification of its thermal and UV denaturation pattern. This information can be useful in understanding the behavior of wine proteins in presence of polyphenols, thus giving new insights on the phenomena that are involved in wine stability.
DOI: 10.3390/molecules25071646
PubMed: 32260104
PubMed Central: PMC7180857
Links to Exploration step
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Ltd., Harwell Science and Innovation Campus, Didcot, Oxfordshire OX11 0DE, UK.</nlm:affiliation></affiliation></author><author><name sortKey="Honisch, Claudia" sort="Honisch, Claudia" uniqKey="Honisch C" first="Claudia" last="Honisch">Claudia Honisch</name><affiliation><nlm:affiliation>Institute of Biomolecular Chemistry of CNR, Padua Unit, via Marzolo 1, 35131 Padua, Italy.</nlm:affiliation></affiliation><affiliation><nlm:affiliation>Department of Chemical Sciences, University of Padua, Via Marzolo 1, 35131 Padua, Italy.</nlm:affiliation></affiliation></author><author><name sortKey="Biondi, Barbara" sort="Biondi, Barbara" uniqKey="Biondi B" first="Barbara" last="Biondi">Barbara Biondi</name><affiliation><nlm:affiliation>Institute of Biomolecular Chemistry of CNR, Padua Unit, via Marzolo 1, 35131 Padua, Italy.</nlm:affiliation></affiliation></author><author><name sortKey="Siligardi, Giuliano" sort="Siligardi, Giuliano" uniqKey="Siligardi G" first="Giuliano" last="Siligardi">Giuliano 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first="Simone" last="Vincenzi">Simone Vincenzi</name><affiliation><nlm:affiliation>Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020 Legnaro (PD), Italy.</nlm:affiliation></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2020">2020</date><idno type="RBID">pubmed:32260104</idno><idno type="pmid">32260104</idno><idno type="doi">10.3390/molecules25071646</idno><idno type="pmc">PMC7180857</idno><idno type="wicri:Area/Main/Corpus">000017</idno><idno type="wicri:explorRef" wicri:stream="Main" wicri:step="Corpus" wicri:corpus="PubMed">000017</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols.</title><author><name sortKey="Di Gaspero, Mattia" sort="Di Gaspero, Mattia" uniqKey="Di Gaspero M" first="Mattia" last="Di Gaspero">Mattia Di Gaspero</name><affiliation><nlm:affiliation>Department of Land, Environment, Agriculture and Forestry (TESAF), University of Padua, Viale dell'Università, 16, 35020 Legnaro (PD), Italy.</nlm:affiliation></affiliation></author><author><name sortKey="Ruzza, Paolo" sort="Ruzza, Paolo" uniqKey="Ruzza P" first="Paolo" last="Ruzza">Paolo Ruzza</name><affiliation><nlm:affiliation>Institute of Biomolecular Chemistry of CNR, Padua Unit, via Marzolo 1, 35131 Padua, Italy.</nlm:affiliation></affiliation></author><author><name sortKey="Hussain, Rohanah" sort="Hussain, Rohanah" uniqKey="Hussain R" first="Rohanah" last="Hussain">Rohanah Hussain</name><affiliation><nlm:affiliation>Diamond Light Source Ltd., Harwell Science and Innovation Campus, Didcot, Oxfordshire OX11 0DE, UK.</nlm:affiliation></affiliation></author><author><name sortKey="Honisch, Claudia" sort="Honisch, Claudia" uniqKey="Honisch C" first="Claudia" last="Honisch">Claudia Honisch</name><affiliation><nlm:affiliation>Institute of Biomolecular Chemistry of CNR, Padua Unit, via Marzolo 1, 35131 Padua, Italy.</nlm:affiliation></affiliation><affiliation><nlm:affiliation>Department of Chemical Sciences, University of Padua, Via Marzolo 1, 35131 Padua, Italy.</nlm:affiliation></affiliation></author><author><name sortKey="Biondi, Barbara" sort="Biondi, Barbara" uniqKey="Biondi B" first="Barbara" last="Biondi">Barbara Biondi</name><affiliation><nlm:affiliation>Institute of Biomolecular Chemistry of CNR, Padua Unit, via Marzolo 1, 35131 Padua, Italy.</nlm:affiliation></affiliation></author><author><name sortKey="Siligardi, Giuliano" sort="Siligardi, Giuliano" uniqKey="Siligardi G" first="Giuliano" last="Siligardi">Giuliano Siligardi</name><affiliation><nlm:affiliation>Diamond Light Source Ltd., Harwell Science and Innovation Campus, Didcot, Oxfordshire OX11 0DE, UK.</nlm:affiliation></affiliation></author><author><name sortKey="Marangon, Matteo" sort="Marangon, Matteo" uniqKey="Marangon M" first="Matteo" last="Marangon">Matteo Marangon</name><affiliation><nlm:affiliation>Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020 Legnaro (PD), Italy.</nlm:affiliation></affiliation></author><author><name sortKey="Curioni, Andrea" sort="Curioni, Andrea" uniqKey="Curioni A" first="Andrea" last="Curioni">Andrea Curioni</name><affiliation><nlm:affiliation>Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020 Legnaro (PD), Italy.</nlm:affiliation></affiliation></author><author><name sortKey="Vincenzi, Simone" sort="Vincenzi, Simone" uniqKey="Vincenzi S" first="Simone" last="Vincenzi">Simone Vincenzi</name><affiliation><nlm:affiliation>Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020 Legnaro (PD), Italy.</nlm:affiliation></affiliation></author></analytic><series><title level="j">Molecules (Basel, Switzerland)</title><idno type="eISSN">1420-3049</idno><imprint><date when="2020" type="published">2020</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Polyphenols are an important constituent of wines and they are largely studied due to their antioxidant properties and for their effects on wine quality and stability, which is also related to their capacity to bind to proteins. The effects of some selected polyphenols, including procyanidins B1 and B2, tannic acid, quercetin, and rutin, as well as those of a total white wine procyanidin extract on the conformational properties of the major wine protein VVTL1 (<i>Vitis vinifera</i> Thaumatin-Like-1) were investigated by Synchrotron Radiation Circular Dichroism (SRCD). Results showed that VVTL1 interacts with polyphenols as demonstrated by the changes in the secondary (far-UV) and tertiary (near-UV) structures, which were differently affected by different polyphenols. Additionally, polyphenols modified the two melting temperatures (T<sub>M</sub>) that were found for VVTL1 (32.2 °C and 53.9 °C for the protein alone). The circular dichroism (CD) spectra in the near-UV region revealed an involvement of the aromatic side-chains of the protein in the interaction with phenolics. The data demonstrate the existence of an interaction between polyphenols and VVTL1, which results in modification of its thermal and UV denaturation pattern. This information can be useful in understanding the behavior of wine proteins in presence of polyphenols, thus giving new insights on the phenomena that are involved in wine stability.</div></front></TEI><pubmed><MedlineCitation Status="In-Process" Owner="NLM"><PMID Version="1">32260104</PMID><DateRevised><Year>2020</Year><Month>05</Month><Day>02</Day></DateRevised><Article PubModel="Electronic"><Journal><ISSN IssnType="Electronic">1420-3049</ISSN><JournalIssue CitedMedium="Internet"><Volume>25</Volume><Issue>7</Issue><PubDate><Year>2020</Year><Month>Apr</Month><Day>03</Day></PubDate></JournalIssue><Title>Molecules (Basel, Switzerland)</Title><ISOAbbreviation>Molecules</ISOAbbreviation></Journal><ArticleTitle>The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols.</ArticleTitle><ELocationID EIdType="pii" ValidYN="Y">E1646</ELocationID><ELocationID EIdType="doi" ValidYN="Y">10.3390/molecules25071646</ELocationID><Abstract><AbstractText>Polyphenols are an important constituent of wines and they are largely studied due to their antioxidant properties and for their effects on wine quality and stability, which is also related to their capacity to bind to proteins. The effects of some selected polyphenols, including procyanidins B1 and B2, tannic acid, quercetin, and rutin, as well as those of a total white wine procyanidin extract on the conformational properties of the major wine protein VVTL1 (<i>Vitis vinifera</i> Thaumatin-Like-1) were investigated by Synchrotron Radiation Circular Dichroism (SRCD). Results showed that VVTL1 interacts with polyphenols as demonstrated by the changes in the secondary (far-UV) and tertiary (near-UV) structures, which were differently affected by different polyphenols. Additionally, polyphenols modified the two melting temperatures (T<sub>M</sub>) that were found for VVTL1 (32.2 °C and 53.9 °C for the protein alone). The circular dichroism (CD) spectra in the near-UV region revealed an involvement of the aromatic side-chains of the protein in the interaction with phenolics. The data demonstrate the existence of an interaction between polyphenols and VVTL1, which results in modification of its thermal and UV denaturation pattern. This information can be useful in understanding the behavior of wine proteins in presence of polyphenols, thus giving new insights on the phenomena that are involved in wine stability.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Di Gaspero</LastName><ForeName>Mattia</ForeName><Initials>M</Initials><AffiliationInfo><Affiliation>Department of Land, Environment, Agriculture and Forestry (TESAF), University of Padua, Viale dell'Università, 16, 35020 Legnaro (PD), Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Ruzza</LastName><ForeName>Paolo</ForeName><Initials>P</Initials><Identifier Source="ORCID">0000-0002-5596-9295</Identifier><AffiliationInfo><Affiliation>Institute of Biomolecular Chemistry of CNR, Padua Unit, via Marzolo 1, 35131 Padua, Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Hussain</LastName><ForeName>Rohanah</ForeName><Initials>R</Initials><AffiliationInfo><Affiliation>Diamond Light Source Ltd., Harwell Science and Innovation Campus, Didcot, Oxfordshire OX11 0DE, UK.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Honisch</LastName><ForeName>Claudia</ForeName><Initials>C</Initials><AffiliationInfo><Affiliation>Institute of Biomolecular Chemistry of CNR, Padua Unit, via Marzolo 1, 35131 Padua, Italy.</Affiliation></AffiliationInfo><AffiliationInfo><Affiliation>Department of Chemical Sciences, University of Padua, Via Marzolo 1, 35131 Padua, Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Biondi</LastName><ForeName>Barbara</ForeName><Initials>B</Initials><Identifier Source="ORCID">0000-0003-2393-7333</Identifier><AffiliationInfo><Affiliation>Institute of Biomolecular Chemistry of CNR, Padua Unit, via Marzolo 1, 35131 Padua, Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Siligardi</LastName><ForeName>Giuliano</ForeName><Initials>G</Initials><Identifier Source="ORCID">0000-0002-4667-6423</Identifier><AffiliationInfo><Affiliation>Diamond Light Source Ltd., Harwell Science and Innovation Campus, Didcot, Oxfordshire OX11 0DE, UK.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Marangon</LastName><ForeName>Matteo</ForeName><Initials>M</Initials><Identifier Source="ORCID">0000-0001-5358-2428</Identifier><AffiliationInfo><Affiliation>Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020 Legnaro (PD), Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Curioni</LastName><ForeName>Andrea</ForeName><Initials>A</Initials><AffiliationInfo><Affiliation>Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020 Legnaro (PD), Italy.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Vincenzi</LastName><ForeName>Simone</ForeName><Initials>S</Initials><AffiliationInfo><Affiliation>Department of Agronomy, Food, Natural Resources Animals and Environment (DAFNAE), University of Padua, Viale dell'Università, 16, 35020 Legnaro (PD), Italy.</Affiliation></AffiliationInfo></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2020</Year><Month>04</Month><Day>03</Day></ArticleDate></Article><MedlineJournalInfo><Country>Switzerland</Country><MedlineTA>Molecules</MedlineTA><NlmUniqueID>100964009</NlmUniqueID><ISSNLinking>1420-3049</ISSNLinking></MedlineJournalInfo><CitationSubset>IM</CitationSubset><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">Synchrotron Radiation Circular Dichroism (SRCD)</Keyword><Keyword MajorTopicYN="N">VVTL1</Keyword><Keyword MajorTopicYN="N">polyphenols</Keyword><Keyword 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