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Dive into the research topics where Elsa Brandão is active.

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Featured researches published by Elsa Brandão.


Critical Reviews in Food Science and Nutrition | 2017

Sensorial properties of red wine polyphenols: Astringency and bitterness

Susana Soares; Elsa Brandão; Nuno Mateus; Victor de Freitas

ABSTRACT Polyphenols have been the subject of numerous research over the past years, being referred as the nutraceuticals of modern life. The healthy properties of these compounds have been associated to a natural chemoprevention of 21st century major diseases such as cancer and neurodegenerative diseases (e.g. Parkinsons and Alzheimers). This association led to an increased consumption of foodstuffs rich in these compounds such as red wine. Related to the ingestion of polyphenols are the herein revised sensorial properties (astringency and bitterness) which are not still pleasant. This review intends to be an outline both at a sensory as a molecular level of the mechanisms underlying astringency and bitterness of polyphenols. Up-to-date knowledge of this matter is discussed in detail.


Journal of Agricultural and Food Chemistry | 2014

In Vivo Interactions between Procyanidins and Human Saliva Proteins: Effect of Repeated Exposures to Procyanidins Solution

Elsa Brandão; Susana Soares; Nuno Mateus; Victor de Freitas

The general accepted mechanism for astringency arises from the interaction between tannins and salivary proteins (SP) resulting in (in)soluble aggregates. By HPLC analysis, it was observed that repeated sips of procyanidins (PC) solution practically depleted aPRPs (∼14%) and statherin (∼2%), and significantly reduced the amount of gPRPs. On the other hand, bPRPs were not significantly affected. In the analysis performed after the last exposure to PC solution, it was seen a significant recovering of the chromatographic peaks corresponding especially to aPRPs (∼74%) and statherin (∼80%). In vitro interaction between SP and PC results in the decrease of the chromatographic peaks of aPRPs and statherin, suggesting that these proteins were involved in the formation of a significant quantity of insoluble complexes. In general, the results suggest that the different families of SP can be involved in different stages of the development of astringency sensation.


Food Research International | 2014

Human saliva protein profile: Influence of food ingestion

Elsa Brandão; Susana Soares; Nuno Mateus; Victor de Freitas

Saliva is a mixture composed by the secretions of the major and minor salivary glands, together with the crevicular fluid, bacteria and cellular debris. Due to saliva being a complex and dynamic fluid, the protein profile may qualitatively vary under different conditions. So, in this work, the saliva protein composition on different days, throughout the day and in fasting and fed states was evaluated by high-performance liquid chromatography (HPLC) analysis. The results show that the saliva protein amount has the maximum peak at 2p.m. and at this hour no differences on saliva protein composition were observed on different days. Nevertheless, gPRPs and aPRPs vary significantly throughout the day and after food ingestion in the early afternoon. However, feeding effect seems to be more pronounced in the morning after a fasting period. This fact suggests that besides the influence of food ingestion, saliva protein composition is also influenced by circadian rhythms. This work allows one to comprehend how the different families of salivary proteins (SP) may vary throughout the day and with the influence of food ingestion, which could be a helpful tool in several studies, such as, astringency perception and biological studies.


Carbohydrate Polymers | 2017

The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approach

Elsa Brandão; Mafalda Santos Silva; Ignacio García-Estévez; Pascale Williams; Nuno Mateus; Thierry Doco; Victor de Freitas; Susana Soares

Polysaccharides are described to inhibit aggregation between food polyphenols and salivary proteins (SP) and may hence lead to astringency modulation. In this work, the effect of two wine polysaccharides (arabinogalactan proteins-AGPs and rhamnogalacturonan II- RGII) on SP-polyphenol interaction was evaluated. In general, both polysaccharides were effective to inhibit or reduce SP-polyphenol interaction and aggregation. They can act by two different mechanisms (ternary or competitive) depending on the SP-tannin pair. In the case of salivary P-B peptide, AGPs and RGII seem to act by a ternary mechanism, in which they surround this complex, enhancing its solubility. Concerning acidic proline-rich proteins (aPRPs), it was possible to observe both mechanisms, depending on the tannin and the polysaccharide involved. Overall, this work point out for a specific property of wine polysaccharides important to modulate this and other beverages and food astringency perception.


Food Chemistry | 2019

Effect of malvidin-3-glucoside and epicatechin interaction on their ability to interact with salivary proline-rich proteins

Susana Soares; Mafalda Santos Silva; Ignacio García-Estévez; Elsa Brandão; Fátima Fonseca; Frederico Ferreira-da-Silva; M. Teresa Escribano-Bailón; Nuno Mateus; Victor de Freitas

At red wine pH, malvidin-3-glucoside (mv-3-glc), the major anthocyanin of red wine, is expected to be present mainly in its non-colored hemiketal form. However, due to copigmentation with flavanols (e.g. epicatechin), the stabilization of the colored forms of mv-3-glc occurs. Some flavanols have been linked to astringency, due to their ability to interact/precipitate salivary proteins, namely proline-rich proteins (PRPs). So, a major question is if this copigmentation interaction could affect the ability of flavanols to interact with SP. To answer this, the effect of the interaction between mv-3-glc and epicatechin with basic and acidic PRPs, was investigated by saturation-tranfer difference (STD)-NMR and isothermal titration calorimetry (ITC). The most relevant result was that epicatechin:mv-3-glc mixture presents a synergic effect toward the interaction with both PRPs when compared to individual polyphenols. Furthermore, was observed that epicatechin interaction was driven by hydrophobic and hydrophilic interactions while mv-3-glc interaction was driven by electrostatic interactions.


Journal of Agricultural and Food Chemistry | 2018

Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols

Susana Soares; Mafalda Santos Silva; Ignacio García-Estévez; Peggy Groβmann; Natércia F. Brás; Elsa Brandão; Nuno Mateus; Victor de Freitas; Maik Behrens; Wolfgang Meyerhof

Polyphenols may contribute directly to plant-based foodstuffs flavor, in particular to astringency and bitterness. In this work, the bitterness of a small library of polyphenols from different classes [procyanidin dimers type B, ellagitannins (punicalagin, castalagin, and vescalagin) and phenolic acid ethyl esters (protocatechuic, ferulic, and vanillic acid ethyl esters] was studied by a cell-based assay. The bitter taste receptors (TAS2Rs) activated by these polyphenols and the half-maximum effective concentrations (EC50) of each agonist-TAS2Rs pair were determined. Computational methodologies were used to understand the polyphenol molecular region responsible for receptor activation and to get insights into the type of bonds established in the agonist-TAS2Rs pairs. The results show the combinatorial pattern of TAS2Rs activation. TAS2R5 seems to be the only receptor exhibiting a bias toward the activation by condensed tannins, while TAS2R7 seems more tuned for hydrolyzable (ellagi)tannins. Additionally, at the concentrations usually found for these compounds in foodstuffs, they can actively contribute to bitter taste, especially ellagitannins.


Journal of Agricultural and Food Chemistry | 2016

Contribution of Human Oral Cells to Astringency by Binding Salivary Protein/Tannin Complexes

Susana Soares; Raúl Ferrer-Galego; Elsa Brandão; Mafalda Santos Silva; Nuno Mateus; Victor de Freitas


RSC Advances | 2015

Interaction between red wine procyanidins and salivary proteins: effect of stomach digestion on the resulting complexes

Susana Soares; Elsa Brandão; Nuno Mateus; V.P. de Freitas


Journal of Agricultural and Food Chemistry | 2017

Molecular Interaction Between Salivary Proteins and Food Tannins

Mafalda Santos Silva; Ignacio García-Estévez; Elsa Brandão; Nuno Mateus; Victor de Freitas; Susana Soares


Food Chemistry | 2017

Molecular study of mucin-procyanidin interaction by fluorescence quenching and Saturation Transfer Difference (STD)-NMR

Elsa Brandão; Mafalda Santos Silva; Ignacio García-Estévez; Nuno Mateus; Victor de Freitas; Susana Soares

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Frederico Ferreira-da-Silva

Instituto de Biologia Molecular e Celular

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