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Dong R, Tian J, Huang Z, Yu Q, Xie J, Li B, Li C, Chen Y. Intermolecular binding of blueberry anthocyanins with water-soluble polysaccharides: Enhancing their thermostability and antioxidant abilities. Food Chem 2023; 410:135375. [PMID: 36610086 DOI: 10.1016/j.foodchem.2022.135375] [Citation(s) in RCA: 19] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 12/24/2022] [Accepted: 12/30/2022] [Indexed: 01/02/2023]
Abstract
This study investigated the protective effect of β-glucan (BG), konjac glucomannan (KGM) and xanthan gum (XG) on thermo-stability and antioxidant capacities of blueberry anthocyanins (ACN) and their interaction mechanisms. Twenty-six glycosylated and acylated ACN were identified, and malvidin-3-O-galactose was predominant (36.78 %) in ACN extracts. Three polysaccharides retained colour and stability and antioxidant capabilities of ACN under thermal-treatments (XG > KGM > BG). Rheological properties (shear stress, apparent viscosity) of three polysaccharides were enhanced in presence of ACN. UV-visible spectra, SEM and DLS results indicated that co-aggregation between ACN and specific zones of these polysaccharides was formed. TGA and DSC studies confirmed that introductionof three polysaccharides, especially XG could improve thermostability of ACN. FTIR, and molecular dynamics simulations revealed that thermo-stabilization of polysaccharides-ACN conjugates might be attributedto their intermolecular interactions mainly via hydrogen bindings. The protection by water-soluble polysaccharides foresees novel anthocyanins in food products with increased heat-resistant stability.
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Affiliation(s)
- Ruihong Dong
- Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jinlong Tian
- College of Food Science, Shenyang Agricultural University, National R&D Professional Center For Berry Processing, National Engineering and Technology of Research Center For Small Berry, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang, Liaoning 110866, China
| | - Ziyan Huang
- Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Qiang Yu
- Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jianhua Xie
- Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, National R&D Professional Center For Berry Processing, National Engineering and Technology of Research Center For Small Berry, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang, Liaoning 110866, China
| | - Chang Li
- Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yi Chen
- Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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Cao Y, Xia Q, Aniya, Chen J, Jin Z. Copigmentation effect of flavonols on anthocyanins in black mulberry juice and their interaction mechanism investigation. Food Chem 2023; 399:133927. [DOI: 10.1016/j.foodchem.2022.133927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Revised: 06/29/2022] [Accepted: 08/09/2022] [Indexed: 10/15/2022]
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3
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Co-Pigmentation Mechanism and Thermal Reaction Kinetics of Mulberry Anthocyanins with Different Phenolic Acids. Foods 2022; 11:foods11233806. [PMID: 36496612 PMCID: PMC9738322 DOI: 10.3390/foods11233806] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/12/2022] [Accepted: 11/22/2022] [Indexed: 11/29/2022] Open
Abstract
Applying the intermolecular co-pigmentation to improve the stability of mulberry anthocyanins is an important co-pigment method. Seven co-pigments, ferulic acid (FA), caffeic acid (CA), p-hydroxybenzoic acid (HBA), protocatechuic acid (PA), gallic acid (GA), vanillic acid (VA) and vanillin (VN) were selected to investigate mulberry anthocyanin co-pigmentation thermal reaction kinetics. The strongest co-pigment reactions were observed for FA at a molar ratio of 1:20, pH 3.5 and 20 °C, with the highest hyperchromic effects (52.94%), equilibrium constant (K) values (3.51) and negative values of Gibbs free energy (ΔG°) (-3.06 KJ/mol). Co-pigments that contained more free hydroxyl groups facilitated the co-pigmentation, and methyl contributed more to color enhancement, with respect to the hydrogen group. Ultra Performance Liquid Chromatography-Quadrupole-Time Of Flight-Mass/Mass Spectrometry (UPLC-Q-TOF-MS/MS) results indicated that FA and CA formed different anthocyanin derivatives with mulberry anthocyanin. The Fourier Transform Infrared Spectroscopy (FTIR) and molecular docking confirmed that hydrogen bonding, π-π stacking and hydrophobic interaction were formed between anthocyanins and three prevalent co-pigments (FA, CA and VA). CA and C3G could form four hydrogen bonds and two π-π stackings; this was the most stable system among three phenolic acid-C3G complexes. Due to the functional effect of phenolic acids, the addition of FA and CA not only enhanced the stability and color intensity of mulberry anthocyanins but also the functionality of the processing product.
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Li M, Zhao X, Sun Y, Yang Z, Han G, Yang X. Evaluation of Anthocyanin Profile and Color in Sweet Cherry Wine: Effect of Sinapic Acid and Grape Tannins during Aging. Molecules 2021; 26:molecules26102923. [PMID: 34069043 PMCID: PMC8157077 DOI: 10.3390/molecules26102923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 05/05/2021] [Accepted: 05/11/2021] [Indexed: 11/22/2022] Open
Abstract
Cherries are rich in bioactive phenolic compounds and are often fermented into cherry wines. The degradation of anthocyanins during storage will cause color deterioration. The study aimed to utilize sinapic acid and grape tannins in cherry wine to maintain a high fraction in the colored forms of anthocyanins, in order to maximize the color intensity, the latter being associated with good product quality. The effects on the anthocyanin profile and on color parameters of copigments, utilizing spectral measurement combined with UPLC-MS quantitative analysis, have been evaluated in sweet cherry wines. The copigmentation effect of sinapic acid and grape tannin was accompanied by the bathochromic shift and the hyperchromic effect, which lead to an increase in color intensity (lower L*, higher a* and b*). During the aging process, sinapic and grape tannin increased the content of pyranoanthocyanins in cherry wine, especially the addition of sinapic acid makes the cherry wine generate 10-syringyl-pyranocyanidin-3-rutinoside. These results demonstrate that sinapic acid is suitable for adding before alcohol fermentation, while grape tannins can be added before aging.
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Affiliation(s)
- Mingyue Li
- Shandong Provincial Key Laboratory of Microbial Engineering, School of Biologic Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250300, China; (M.L.); (X.Z.); (Z.Y.); (G.H.)
| | - Xinjie Zhao
- Shandong Provincial Key Laboratory of Microbial Engineering, School of Biologic Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250300, China; (M.L.); (X.Z.); (Z.Y.); (G.H.)
| | - Yuxia Sun
- Institue of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China;
| | - Zhen Yang
- Shandong Provincial Key Laboratory of Microbial Engineering, School of Biologic Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250300, China; (M.L.); (X.Z.); (Z.Y.); (G.H.)
| | - Guomin Han
- Shandong Provincial Key Laboratory of Microbial Engineering, School of Biologic Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250300, China; (M.L.); (X.Z.); (Z.Y.); (G.H.)
| | - Xue Yang
- Shandong Provincial Key Laboratory of Microbial Engineering, School of Biologic Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250300, China; (M.L.); (X.Z.); (Z.Y.); (G.H.)
- Correspondence: ; Tel.: +86-186-5317-5734
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Zhu XT, Xu Y, Cheng FR, Cui HX, Fang JL, Yuan K, Jin SH. Content determination of functional composition and antioxidant activity from six purple plants. Pharmacogn Mag 2021. [DOI: 10.4103/pm.pm_203_20] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
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6
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Zhu Y, Chen H, Lou L, Chen Y, Ye X, Chen J. Copigmentation effect of three phenolic acids on color and thermal stability of Chinese bayberry anthocyanins. Food Sci Nutr 2020; 8:3234-3242. [PMID: 32724588 PMCID: PMC7382120 DOI: 10.1002/fsn3.1583] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 10/28/2019] [Accepted: 11/14/2019] [Indexed: 11/29/2022] Open
Abstract
The copigmentation effects of three phenolic acids (ferulic acid, sinapic acid, and syringic acid) on the color and thermal stability of Chinese bayberry anthocyanins were investigated. The three copigments of ferulic acid, sinapic acid, and syringic acid were found to have significant effects on the color enhancement of bayberry anthocyanins (p < .05). The maximum absorption wavelength of the anthocyanin aqueous solution exhibited a bathochromic shift, L* decreased, and a* increased with the increase in the molar ratio of copigments. The thermal stability of bayberry anthocyanins was significantly improved after copigmentation. No new anthocyanin derivatives appeared after copigmentation. The thermodynamic parameters (ΔG, ΔH, ΔS) of the three processes were all negative, indicating the three copigmentations were generally spontaneous and exothermic. The equilibrium constant (K) of the sinapic acid group was the greatest among the three phenolic acids, indicating that sinapic acid was more effective in stabilizing the anthocyanins.
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Affiliation(s)
- Yanyun Zhu
- College of Biosystems Engineering and Food ScienceNational‐Local Joint Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang Key Laboratory for Agro‐Food ProcessingZhejiang Engineering Laboratory of Food Technology and EquipmentZhejiang UniversityHangzhouChina
| | - Hongji Chen
- College of Biosystems Engineering and Food ScienceNational‐Local Joint Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang Key Laboratory for Agro‐Food ProcessingZhejiang Engineering Laboratory of Food Technology and EquipmentZhejiang UniversityHangzhouChina
| | - Leyan Lou
- College of Biosystems Engineering and Food ScienceNational‐Local Joint Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang Key Laboratory for Agro‐Food ProcessingZhejiang Engineering Laboratory of Food Technology and EquipmentZhejiang UniversityHangzhouChina
| | - Yixin Chen
- College of Biosystems Engineering and Food ScienceNational‐Local Joint Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang Key Laboratory for Agro‐Food ProcessingZhejiang Engineering Laboratory of Food Technology and EquipmentZhejiang UniversityHangzhouChina
| | - Xingqian Ye
- College of Biosystems Engineering and Food ScienceNational‐Local Joint Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang Key Laboratory for Agro‐Food ProcessingZhejiang Engineering Laboratory of Food Technology and EquipmentZhejiang UniversityHangzhouChina
- Ningbo Research InstituteZhejiang UniversityNingboChina
| | - Jianchu Chen
- College of Biosystems Engineering and Food ScienceNational‐Local Joint Engineering Laboratory of Intelligent Food Technology and EquipmentZhejiang Key Laboratory for Agro‐Food ProcessingZhejiang Engineering Laboratory of Food Technology and EquipmentZhejiang UniversityHangzhouChina
- Ningbo Research InstituteZhejiang UniversityNingboChina
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7
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Fang JL, Luo Y, Yuan K, Guo Y, Jin SH. Preparation and evaluation of an encapsulated anthocyanin complex for enhancing the stability of anthocyanin. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108543] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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8
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Grobelna A, Kalisz S, Kieliszek M. The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties. Biomolecules 2019; 9:biom9110744. [PMID: 31744240 PMCID: PMC6920767 DOI: 10.3390/biom9110744] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Accepted: 11/14/2019] [Indexed: 01/19/2023] Open
Abstract
Apple juice is rich in phenolic compounds that are important as natural antioxidants. In turn, blue honeysuckle berry juice is a valuable source of bioactive ingredients and can be an interesting and beneficial supplement to fruit juices. The aim of this study was to examine the physicochemical and sensory properties of the newly designed mixture of apple juice and blue honeysuckle berry juice. The addition of blue honeysuckle berry juice to apple juice had a significant effect on the content of anthocyanin and vitamin C in the newly designed fruit juices. After production, the content of anthocyanins and polyphenols in the blue honeysuckle berry juice was high (595.39 and 767.88 mg/100 mL, respectively). As the concentration of blue honeysuckle berry juice added to apple juice was increased, the polyphenol content also increased. The juices analyzed after 4 months of storage were lighter and showed a less intense red color than the juices analyzed directly after production. Antioxidant activity (ABTS assay) in the apple juice mixed with 10% blueberry juice was almost 3 times higher than the pure apple juice after 3 months of storage; the addition of 30% blueberry juice significantly increased the antioxidant activity of the apple juice. Thus, the results of this research have expanded the existing knowledge about the health and sensory properties of apple juice mixed with blue honeysuckle berry juice. These findings can be utilized in further research aiming at the development of new products that can meet consumer expectations.
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Affiliation(s)
- Anna Grobelna
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland;
| | - Stanisław Kalisz
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland;
- Correspondence: (S.K.); (M.K.)
| | - Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland
- Correspondence: (S.K.); (M.K.)
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9
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Li Y, Prejanò M, Toscano M, Russo N. Oenin/Syringic Acid Copigmentation: Insights From a Theoretical Study. Front Chem 2019; 7:579. [PMID: 31482087 PMCID: PMC6709615 DOI: 10.3389/fchem.2019.00579] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Accepted: 07/31/2019] [Indexed: 12/17/2022] Open
Abstract
On the basis of the dispersion-corrected density functional theory, a computational model is proposed to describe the oenin/syringic acid copigmentation and to explore the non-covalent interaction between the anthocyanin and the copigment in the framework of implicit solvent approach. The predicted binding free energy and visible spectrum shift of this copigmentation complex are in accordance with the experimental observations. The used model provides a good structural description of oenin/syringic acid complex and suggests that the intermolecular hydrogen bonding, in which the hydroxyl-rich sugar moiety in oenin plays a key role, may be the determinant for the formation and nature of the copigmentation complex.
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Affiliation(s)
- Yunkui Li
- College of Enology, Northwest A&F University, Yangling, China
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Arcavacata di Rende, Italy
| | - Mario Prejanò
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Arcavacata di Rende, Italy
| | - Marirosa Toscano
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Arcavacata di Rende, Italy
| | - Nino Russo
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Arcavacata di Rende, Italy
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Zou H, Ma Y, Liao X, Wang Y. Effects of high pressure processing on the copigmentation reaction of pelargonidin-3-glucoside and catechin. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.080] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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11
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Righini S, Rodriguez EJ, Berosich C, Grotewold E, Casati P, Falcone Ferreyra ML. Apigenin produced by maize flavone synthase I and II protects plants against UV-B-induced damage. PLANT, CELL & ENVIRONMENT 2019; 42:495-508. [PMID: 30160312 DOI: 10.1111/pce.13428] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 08/14/2018] [Accepted: 08/16/2018] [Indexed: 05/20/2023]
Abstract
Flavones, one of the largest groups of flavonoids, have beneficial effects on human health and are considered of high nutritional value. Previously, we demonstrated that maize type I flavone synthase (ZmFNSI) is one of the enzymes responsible for the synthesis of O-glycosyl flavones in floral tissues. However, in related species such as rice and sorghum, type II FNS enzymes also contribute to flavone biosynthesis. In this work, we provide evidence that maize has both one FNSI and one FNSII flavone synthases. Arabidopsis transgenic plants expressing each FNS enzyme were generated to validate the role of flavones in protecting plants against UV-B radiation. Here, we demostrate that ZmCYP93G7 (FNSII) has flavone synthase activity and is able to complement the Arabidopsis dmr6 mutant, restoring the susceptibility to Pseudomonas syringae. ZmFNSII expression is controlled by the C1/PL1 + R/B anthocyanin transcriptional complexes, and both ZmFNSI and ZmFNSII are regulated by UV-B. Arabidopsis transgenic plants expressing ZmFNSI or ZmFNSII that accumulate apigenin exhibit less UV-B-induced damage than wild-type plants. Together, we show that maize has two FNS-type enzymes that participate in the synthesis of apigenin, conferring protection against UV-B radiation.
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Affiliation(s)
- Silvana Righini
- Centro de Estudios Fotosintéticos y Bioquímicos, Universidad Nacional de Rosario, Rosario, Argentina
| | - Eduardo José Rodriguez
- Instituto de Biología Molecular y Celular de Rosario, Universidad Nacional de Rosario, Rosario, Argentina
| | - Carla Berosich
- Centro de Estudios Fotosintéticos y Bioquímicos, Universidad Nacional de Rosario, Rosario, Argentina
| | - Erich Grotewold
- Department of Biochemistry and Molecular Biology, Michigan State University, East Lansing, Michigan, USA
| | - Paula Casati
- Centro de Estudios Fotosintéticos y Bioquímicos, Universidad Nacional de Rosario, Rosario, Argentina
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Ujihara T, Hayashi N. Complex Structures of Monoglucosylrutin with ent-Gallocatechin-3- O-gallate and Epigallocatechin-3- O-gallate in Aqueous Solutions and the Mechanism of Color Change Induced by Complexation. JOURNAL OF NATURAL PRODUCTS 2019; 82:2-8. [PMID: 30589259 DOI: 10.1021/acs.jnatprod.7b00817] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The addition of ent-gallocatechin-3- O-gallate ( ent-GCg) or epigallocatechin-3- O-gallate (EGCg) to an aqueous solution of 4G-α-glucopyranosylrutin (monoglucosylrutin, MGR) causes the color of the solution to weaken due to complexation between MGR and these flavan-3-ols. Copigmentation is a well-known color change phenomenon resulting from the complexation of flavonoids that deepens and strengthens the color of the solution, whereas MGR/catechin complexation results in the opposite change in color (i.e., weakening). In order to gain insight into the mechanism underlying the rare changes in the color of solutions of complexes between flavonoids, the structures of the MGR monomer and the complexes in aqueous solutions and their photochemical properties were investigated by computational methods. Molecular dynamics simulations and subsequent density functional theory (DFT) calculations revealed that the complex structures are stabilized through aromatic/aromatic, CH/π, and OH/O interactions as direct intermolecular forces and that many solvent water networks would contribute to the complexations. Time-dependent DFT calculations showed that the change in the color of an MGR/ ent-GCg solution is due only to a decrease in absorbance, whereas that of an MGR/EGCg solution is due to both a decrease in absorbance and a hypsochromic shift.
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Affiliation(s)
- Tomomi Ujihara
- Food Research Institute , National Agriculture and Food Research Organization (NARO) , 2-1-12 Kannondai , Tsukuba , Ibaraki 305-8642 , Japan
| | - Nobuyuki Hayashi
- Food Research Institute , National Agriculture and Food Research Organization (NARO) , 2-1-12 Kannondai , Tsukuba , Ibaraki 305-8642 , Japan
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Copigmentation effects of phenolics on color enhancement and stability of blackberry wine residue anthocyanins: Chromaticity, kinetics and structural simulation. Food Chem 2018; 275:299-308. [PMID: 30724200 DOI: 10.1016/j.foodchem.2018.09.103] [Citation(s) in RCA: 75] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2018] [Revised: 09/13/2018] [Accepted: 09/16/2018] [Indexed: 01/06/2023]
Abstract
To expound the copigmentation effects of phenolics on blackberry wine residue anthocyanins (BWRA), the color and stability of BWRA with storage, thermal, light and oxidation treatments were evaluated by chromaticity, kinetics and structural simulation analysis. Results indicated that phenolic acids showed preferable copigmetation on BWRA solutions with the enhanced color, thermostability at 50-70 °C and light stability, whereas the degradation was accelerated at 90 °C. Meanwhile, flavonoids promoted the oxidation stability of BWRA. Of all the phenolic acids, ferulic acid presented the best copigmentation effect, and among the flavonoids rutin was the most active. Structural simulation suggested rutin and ferulic acid had the largest volume, potential energy (164.8 and 32.8 kcal/mol), minimized energy (39.2 and 11.3 kal/mol) and van der Waals energy (81.6 and 28.1 kcal/mol), respectively, which were favorable to the stabilization of the flavylium ion. The hydrogen bonding, π-π stacking and solvent effects were together involved in the copigmentation mechanism.
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14
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Li Y, Prejanò M, Toscano M, Russo N. Oenin and Quercetin Copigmentation: Highlights From Density Functional Theory. Front Chem 2018; 6:245. [PMID: 30003074 PMCID: PMC6031711 DOI: 10.3389/fchem.2018.00245] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2018] [Accepted: 06/08/2018] [Indexed: 11/17/2022] Open
Abstract
Making use of anthocyanin copigmentation, it is possible to effectively improve color quality and stability of red wines and other foods. This can be done by selecting strong copigments, but a 1-fold experimental screening usually entails a high cost and a low efficiency. The aim of this work is to show how a theoretical model based on density functional theory can be useful for an accurate and rapid prediction of copigmentation ability of a copigment. The present study, concerning the copigmentation between oenin and quercetin under the framework of implicit solvent, indicates that, in these conditions, the intermolecular hydrogen bonds play an important role in the system stabilization. The dispersion interaction slightly affects the structure, energies and UV-Vis spectral properties of the copigmentation complex.
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Affiliation(s)
- Yunkui Li
- College of Enology, Northwest A&F University, Yangling, China
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Arcavacata di Rende, Italy
| | - Mario Prejanò
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Arcavacata di Rende, Italy
| | - Marirosa Toscano
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Arcavacata di Rende, Italy
| | - Nino Russo
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Arcavacata di Rende, Italy
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15
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LaFountain AM, Chen W, Sun W, Chen S, Frank HA, Ding B, Yuan YW. Molecular Basis of Overdominance at a Flower Color Locus. G3 (BETHESDA, MD.) 2017; 7:3947-3954. [PMID: 29051190 PMCID: PMC5714491 DOI: 10.1534/g3.117.300336] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/20/2017] [Accepted: 10/14/2017] [Indexed: 01/06/2023]
Abstract
Single-gene overdominance is one of the major mechanisms proposed to explain heterosis (i.e., hybrid vigor), the phenomenon that hybrid offspring between two inbred lines or varieties show superior phenotypes to both parents. Although sporadic examples of single-gene overdominance have been reported over the decades, the molecular nature of this phenomenon remains poorly understood and it is unclear whether any generalizable principle underlies the various cases. Through bulk segregant analysis, chemical profiling, and transgenic experiments, we show that loss-of-function alleles of the FLAVONE SYNTHASE (FNS) gene cause overdominance in anthocyanin-based flower color intensity in the monkeyflower species Mimulus lewisii FNS negatively affects flower color intensity by competing with the anthocyanin biosynthetic enzymes for the same substrates, yet positively affects flower color intensity by producing flavones, the colorless copigments required for anthocyanin stabilization, leading to enhanced pigmentation in the heterozyote (FNS/fns) relative to both homozygotes (FNS/FNS and fns/fns). We suggest that this type of antagonistic pleiotropy (i.e., alleles with opposing effects on different components of the phenotypic output) might be a general principle underlying single-gene overdominance.
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Affiliation(s)
- Amy M LaFountain
- Department of Ecology and Evolutionary Biology, University of Connecticut, Storrs, Connecticut 06269
- Department of Chemistry, University of Connecticut, Storrs, Connecticut 06269
| | - Wenjie Chen
- Department of Ecology and Evolutionary Biology, University of Connecticut, Storrs, Connecticut 06269
- Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, Qinghai, China
- Key Laboratory of Crop Molecular Breeding of Qinghai Province, Xining 810008, Qinghai, China
| | - Wei Sun
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China
| | - Shilin Chen
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China
| | - Harry A Frank
- Department of Chemistry, University of Connecticut, Storrs, Connecticut 06269
| | - Baoqing Ding
- Department of Ecology and Evolutionary Biology, University of Connecticut, Storrs, Connecticut 06269
| | - Yao-Wu Yuan
- Department of Ecology and Evolutionary Biology, University of Connecticut, Storrs, Connecticut 06269
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Trouillas P, Sancho-García JC, De Freitas V, Gierschner J, Otyepka M, Dangles O. Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment. Chem Rev 2016; 116:4937-82. [PMID: 26959943 DOI: 10.1021/acs.chemrev.5b00507] [Citation(s) in RCA: 286] [Impact Index Per Article: 35.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Natural anthocyanin pigments/dyes and phenolic copigments/co-dyes form noncovalent complexes, which stabilize and modulate (in particular blue, violet, and red) colors in flowers, berries, and food products derived from them (including wines, jams, purees, and syrups). This noncovalent association and their electronic and optical implications constitute the copigmentation phenomenon. Over the past decade, experimental and theoretical studies have enabled a molecular understanding of copigmentation. This review revisits this phenomenon to provide a comprehensive description of the nature of binding (the dispersion and electrostatic components of π-π stacking, the hydrophobic effect, and possible hydrogen-bonding between pigment and copigment) and of spectral modifications occurring in copigmentation complexes, in which charge transfer plays an important role. Particular attention is paid to applications of copigmentation in food chemistry.
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Affiliation(s)
- Patrick Trouillas
- INSERM UMR 850, Univ. Limoges , Faculty of Pharmacy, 2 rue du Dr. Marcland, F-87025 Limoges, France.,Regional Centre of Advanced Technologies and Materials, Department of Physical Chemistry, Faculty of Science, Palacký University Olomouc , tr. 17. listopadu 12, 771 46 Olomouc, Czech Republic
| | - Juan C Sancho-García
- Departamento de Química Física, Universidad de Alicante , Apartado de Correos 99, E-03080 Alicante, Spain
| | - Victor De Freitas
- REQUIMTE/LAQV - Research Unit, Faculty of Science, Porto University , Rua do Campo Alegre, 4169-007 Porto, Portugal
| | - Johannes Gierschner
- Madrid Institute for Advanced Studies - IMDEA Nanoscience , C/Faraday 9, Ciudad Universitaria de Cantoblanco, E-28049 Madrid, Spain
| | - Michal Otyepka
- Regional Centre of Advanced Technologies and Materials, Department of Physical Chemistry, Faculty of Science, Palacký University Olomouc , tr. 17. listopadu 12, 771 46 Olomouc, Czech Republic
| | - Olivier Dangles
- University of Avignon, INRA, UMR408 SQPOV , F-84000 Avignon, France
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Zhang B, He F, Zhou PP, Liu Y, Duan CQ. Copigmentation between malvidin-3- O -glucoside and hydroxycinnamic acids in red wine model solutions: Investigations with experimental and theoretical methods. Food Res Int 2015; 78:313-320. [DOI: 10.1016/j.foodres.2015.09.026] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2015] [Revised: 09/17/2015] [Accepted: 09/19/2015] [Indexed: 11/16/2022]
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The effect of thermal pasteurization and high pressure processing at cold and mild temperatures on the chemical composition, microbial and enzyme activity in strawberry purée. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2014.10.009] [Citation(s) in RCA: 84] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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