Thoughts on thearubigins.
The chemistry underlying the changes which occur during tea leaf fermentation is reviewed and used as a basis for proposals for the structure of thearubigins, the major pigments of black teas.
Catechin↗
Biomedical subjects
Edwin Haslam
Publications and source records attributed to Edwin Haslam.
Multiple conformations of the proline-rich protein/epigallocatechin gallate complex determined by time-averaged nuclear Overhauser effects.
The structure of the complex between the heptapeptide Gln-Gly-Arg-Pro-Pro-Gln-Gly and the polyphenol (-)-epigallocatechin gallate (EGCG) has been determined using time-averaged nuclear Overhauser effects. Effective parameters for the force constant and time constant have been derived, allowing rapid and efficient calculation of structures that satisfy the input restraints. By using multiple start conformations, it is shown that conformational space is covered adequately and that the complex exists in one major conformation, in which the A ring of the EGCG is positioned over Pro5 and the D ring is over Pro4, with the B ring frequently close to the arginine side chain. Alternative conformations are also found, in which the prolines are almost always both involved in stacking interactions, with a strong preference for Pro4 to be involved. The structures are consistent with previous models for the interaction and suggest how precipitation of the complex could occur, which leads to the oral phenomenon of astringency. The method has promise as a general way of docking ligands onto receptors.
Amino Acid Sequence↗
Polyphenol/peptide binding and precipitation.
Polyphenols are largely responsible for the astringency and "mouthfeel" of tea and wine by their interactions with basic salivary proline-rich proteins. Astringency arises from precipitation of polyphenol/peptide complexes, which is an important protective mechanism in animals that consume polyphenols. This paper presents biophysical studies of the interactions between chemically defined polyphenols and peptides. It is shown that intermolecular binding is dominated by stacking of polyphenolic rings onto planar hydrophobic surfaces and is strengthened by multiple cooperative binding of polyphenolic rings. Affinities weaken at higher temperatures and are unaffected by pH between pH 3.8 and 6.0. Measurements of self-diffusion rates for peptides with increasing concentrations of polyphenol demonstrate that peptides become increasingly coated with polyphenol. When the coating is sufficiently extensive to provide cooperative polyphenol bridges, the peptide dimerizes and precipitates. Light scattering measurements and electron microscopy indicate that the insoluble particles fall into two discrete size classes of ca. 80 and 500 nm diameter. The larger particles are favored at higher temperature and pH, suggesting that the particles are in a colloidal state, with the smaller particles being stabilized by charge repulsion between particles, and that precipitation of the complexes may be a phase separation process.
Amino Acid Sequence↗