Linked Life Data

10563846

Source:http://linkedlifedata.com/resource/pubmed/id/10563846

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
1
pubmed:dateCreated
2000-8-16
pubmed:abstractText
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.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Jan
pubmed:issn
0021-8561
pubmed:author
pubmed:issnType
Print
pubmed:volume
47
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
42-7
pubmed:dateRevised
2009-12-29
pubmed:meshHeading
pubmed:year
1999
pubmed:articleTitle
Interactions of grape seed tannins with salivary proteins.
pubmed:affiliation
Institut Supérieur de la Vigne et du Vin, IPV, INRA Unité de recherches des Biopolymères et Arômes, 2 place Viala, 34060 Montpellier Cedex, France. sarni@ensam.inra.fr
pubmed:publicationType
Journal Article