From: Salivary proline-rich protein may reduce tannin-iron chelation: a systematic narrative review
Reference | Method | Tannin type | pH | Effect |
---|---|---|---|---|
[61] | Diffusion precipitation interaction assay | Hydrolyzable and condensed wine extracts, catechin, tartaric acid, gallic acid | 3.5 vs. 7.0 | ↓pH ↑precipitation |
[62] | Competitive binding assay | Quebracho and tannic acid | 2.0 vs. 7.4 | ↓pH ↑precipitation |
[52] | In vitro digestion precipitation interaction assay, HPLC, SDS-PAGE | EgCG | 2.07, 7.8, 5.0–9.0 | ↓pH + ↑ tannin = enzyme inhibition, blunted by PRP |
[59] | NMR | Galloyl rings from tannic acid | 3.5 vs. 1.7 | ↓pH ↑precipitation |
[63] | SDS PAGE | Wine or tannic acid | 2.9, 3.0, 3.6 | ↓pH ↓solubility of tannin-PRP |