Immobilization of flavan-3-ols onto sensor chips to study their interactions with proteins and pectins by SPR
2016
Watrelot, Aude | Tran, Dong Tien | Buffeteau, Thierry | Deffieux, Denis | Le Bourvellec, Carine | Quideau, Stéphane | Renard, Catherine, M.G.C. | Sécurité et Qualité des Produits d'Origine Végétale (SQPOV) ; Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Université de Bordeaux (UB) | Institut Européen de Chimie et de Biologie | European Project: 222654,EC:FP7:KBBE,FP7-KBBE-2007-2A,DREAM(2009)
International audience
اظهر المزيد [+] اقل [-]إنجليزي. Interactions between plant polyphenols and biomacromolecules such as proteins and pectins have been studied by several methods in solution (e.g. isothermal titration calorimetry, dynamic light scattering,nuclear magnetic resonance and spectrophotometry). Herein, these interactions were investigated inreal time by Surface Plasmon Resonance (SPR) analysis after immobilization of flavan-3-ols onto a sensor chip surface. (−)-epicatechin, (+)-catechin and flavan-3-ol oligomers with an average degree of polymerization of 2 and 8 were chemically modified using N-(2-(tritylthio)ethyl)propiolamide in order to introduce a spacer unit onto the catecholic B ring. Modified flavan-3-ols were then immobilized onto a carboxymethylated dextran surface (CM5). Immobilization was validated and further verified by evaluating flavan-3-ol interaction with bovine serum albumin (BSA), poly-l-proline or commercial pectins. BSA was found to have a stronger association with monomeric flavan-3-ols than oligomers. SPR analysis of selected flavan-3-ols immobilized onto CM5 sensor chips showed a stronger association for citrus pectins than apple pectins, regardless of flavan-3-ol degree of polymerization.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Institut national de la recherche agronomique