Interaction of copper and human salivary proteins

J. A.E. Hee Hong, Susan E. Duncan, Andrea M. Dietrich, Sean F. O'Keefe, William N. Eigel, Kumar Mallikarjunan

Research output: Contribution to journalArticle

11 Citations (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 CuSO4 · 5H2O 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.

Original languageEnglish (US)
Pages (from-to)6967-6975
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Volume57
Issue number15
DOIs
StatePublished - Aug 12 2009

Fingerprint

Salivary Proteins and Peptides
Copper
copper
Saliva
Sodium Dodecyl Sulfate
High performance liquid chromatography
proteins
saliva
Electrophoresis
Polyacrylamide Gel Electrophoresis
polyacrylamide gel electrophoresis
High Pressure Liquid Chromatography
high performance liquid chromatography
Proteins
Secretory Component
astringency
Amylases
copper sulfate
Flavors
Proline

Keywords

  • Astringency
  • Copper
  • HPLC
  • Proteins
  • SDS-PAGE
  • Saliva

Cite this

Hee Hong, J. A. E., Duncan, S. E., Dietrich, A. M., O'Keefe, S. F., Eigel, W. N., & Mallikarjunan, K. (2009). Interaction of copper and human salivary proteins. Journal of Agricultural and Food Chemistry, 57(15), 6967-6975. https://doi.org/10.1021/jf804047h

Interaction of copper and human salivary proteins. / Hee Hong, J. A.E.; Duncan, Susan E.; Dietrich, Andrea M.; O'Keefe, Sean F.; Eigel, William N.; Mallikarjunan, Kumar.

In: Journal of Agricultural and Food Chemistry, Vol. 57, No. 15, 12.08.2009, p. 6967-6975.

Research output: Contribution to journalArticle

Hee Hong, JAE, Duncan, SE, Dietrich, AM, O'Keefe, SF, Eigel, WN & Mallikarjunan, K 2009, 'Interaction of copper and human salivary proteins', Journal of Agricultural and Food Chemistry, vol. 57, no. 15, pp. 6967-6975. https://doi.org/10.1021/jf804047h
Hee Hong JAE, Duncan SE, Dietrich AM, O'Keefe SF, Eigel WN, Mallikarjunan K. Interaction of copper and human salivary proteins. Journal of Agricultural and Food Chemistry. 2009 Aug 12;57(15):6967-6975. https://doi.org/10.1021/jf804047h
Hee Hong, J. A.E. ; Duncan, Susan E. ; Dietrich, Andrea M. ; O'Keefe, Sean F. ; Eigel, William N. ; Mallikarjunan, Kumar. / Interaction of copper and human salivary proteins. In: Journal of Agricultural and Food Chemistry. 2009 ; Vol. 57, No. 15. pp. 6967-6975.
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