Table 2.
Summary of the relevant studies on the interaction of different polysaccharides and tannins (binary system) and the effect of polysaccharides on the interaction between (salivary) proteins and tannins (ternary system).
| Binary System | ||||
| Tannin | Polysaccharide | Techniques | Ref. | |
| (+)-catechin | β-cyclodextrin | NMR; Molecular modelling | [165] | |
| (+)-catechin; (−)-epicatechin | β-cyclodextrin | NMR | [135] | |
| Apple procyanidins | Apple/citrus pectins | ITC | [141,142,143] | |
| Grape seed procyanidins | Wine polysaccharides | DLS | [158] | |
| Procyanidins | Apple/citrus pectins | UV-vis spectrophotometry | [142,143] | |
| Proanthocyanidins | Insoluble cell-wall material (CWM) | Phloroglucinolysis and SEC | [166] | |
| Apple procyanidins | Arabinan-rich pectic polysaccharides | ITC; UV-vis spectrophotometry | [167] | |
| Ternary System | ||||
| Protein | Tannin | Polysaccharide | Techniques | Ref. |
| Caffeine (similar features with proteins) |
Methylgallate and Trigalloylglucose | α- and β-cyclodextrin | NMR; ITC | [134] |
| Proline-rich gelatin; Sodium caseinate |
PGG | Pectin; galactomannans; carrageenans | NMR | [132] |
| BSA | Grape seed procyanidins | Pectin; xanthan; polygalacturonic acid; Arabic gum; β-cyclodextrin; arabinogalactan; dextran; glucose | Nephelometry | [131,140] |
| BSA | Grape seed procyanidins | Xanthan; Arabic gum; dextran | Flow Nephelometry | [144] |
| α-amylase; IB8c | Grape seed procyanidins | AGPs; RG II | Light scattering | [151] |
| α-amylase | Grape seed procyanidins | Pectin; Arabic gum; cyclodextrin | DLS; nephelometry and fluorescence quenching | [145] |
| Salivary proteins | Grape seed procyanidins | Pectin; Arabic gum; polygalacturonic acid | HPLC; SDS-PAGE | [146] |
| Saliva | Proanthocyanidins | Wine oligosaccharides and polysaccharides (PRAGs; RG II; MPs) | Sensory analysis | [152] |
| aPRPs and P-B peptide | Procyanidin B2 and Punicalagin | RG II and AGPs | HPLC; Nephelometry; Fluorescence quenching | [153] |
| BSA | Wine tannins | Wine polysaccharides (AGPs; MPs; RG II) | HPLC-DAD; UV-vis spectrophotometry | [157] |
| BSA | Wine flavan-3-ols | Wine polysaccharide mixture | CD; SDS-PAGE; Fluorescence spectroscopy | [63] |
| Salivary proteins | Procyanidin B2 and Punicalagin | RG II and AGPs | HPLC; Nephelometry; Fluorescence quenching; SDS-PAGE | [154] |
| Salivary proteins | Grape seed procyanidins | Grape pectic polysaccharides | HPLC; SDS-PAGE; | [155] |
| Salivary proteins | Grape seed procyanidins | Commercial yeast mannoproteins | ITC; Molecular Dynamics Simulation | [156] |
BSA: bovine serum albumin; aPRPs: acidic PRPs; NMR: nuclear magnetic resonance; ITC: isothermal calorimetry; DLS: dynamic light scattering; SEC: size exclusion chromatography; HPLC: high pressure liquid chromatography; SDS-PAGE: sodium dodecylsulphate polyacrylamide gel electrophoresis; CD: circular dichroism.