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Interaction of copper and human salivary proteins

Title
Interaction of copper and human salivary proteins
Authors
Hee Hong J.A.E.Duncan S.E.Dietrich A.M.O'Keefe S.F.Eigel W.N.Mallikarjunan K.
Ewha Authors
홍재희
Issue Date
2009
Journal Title
Journal of Agricultural and Food Chemistry
ISSN
0021-8561JCR Link
Citation
vol. 57, no. 15, pp. 6967 - 6975
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
Interaction of taste molecules with saliva is the first step in the flavor perception process. Saliva is assumed to influence copper-induced sensation by controlling the copper solubility or causing astringency via binding of proteins with copper. This study was performed to identify the nature of copper-protein interactions in relation to the sensory perception of copper. Saliva was treated with CuSO 4 · 5H 2O at levels of 0, 2.5, 5, 10, 20, or 40 mg/L, and changes in salivary proteins were analyzed using high performance liquid chromatography (HPLC) and sodium dodecyl sulfate- polyacrylamide gel electrophoresis (SDS-PAGE). Protein peaks that showed changes in HPLC were characterized with SDS-PAGE. HPLC analysis revealed that copper treatment up to 40 mg/L decreased several proteins, including the dominant peak, by 70%. This peak was composed of α-amylase, a secretory component, and basic proline-rich proteins. SDS-PAGE results showed that salivary proteins of molecular weight 29 kDa and 33 kDa precipitated when copper was added at concentrations ≥10 mg/L. This study provides biochemical information for understanding perception mechanisms of copper sensation. © 2009 American Chemical Society.
DOI
10.1021/jf804047h
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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