1
|
Seco A, Pereira AR, Camuenho A, Oliveira J, Dias R, Brás N, Basílio N, Parola AJ, Lima JC, de Freitas V, Pina F. Comparing the Chemistry of Malvidin-3- O-glucoside and Malvidin-3,5- O-diglucoside Networks: A Holistic Approach to the Acidic and Basic Paradigms with Implications in Biological Studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:7497-7510. [PMID: 38520401 PMCID: PMC10995998 DOI: 10.1021/acs.jafc.4c00552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/18/2024] [Revised: 03/07/2024] [Accepted: 03/11/2024] [Indexed: 03/25/2024]
Abstract
The kinetics, thermodynamics, and degradation of malvidin mono- and diglucosides were studied following a holistic approach by extending to the basic medium. In acidic conditions, the reversible kinetics of the flavylium cation toward the equilibrium is controlled by the hydration and cis-trans isomerization steps, while in the basic medium, the OH- nucleophilic addition to the anionic quinoidal bases is the slowest step. There is a pH range (transition pHs), between the acidic and basic paradigms, that includes physiological pH (7.4), where degradation reactions occur faster, preventing the system from reaching the equilibrium. The transition pH of the diglucoside is narrower, and in contrast with the monoglucoside, there is no evidence for the formation of colored oligomers among the degradation products. Noteworthy, OH- addition in position 4 to form B42-, a kinetic product that decreases the overall equilibration rate, was observed only for the diglucoside.
Collapse
Affiliation(s)
- André Seco
- LAQV—REQUIMTE,
Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Ana Rita Pereira
- LAQV—REQUIMTE,
Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Ambrósio Camuenho
- LAQV—REQUIMTE,
Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Joana Oliveira
- LAQV—REQUIMTE,
Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Ricardo Dias
- LAQV—REQUIMTE,
Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Natércia
F. Brás
- LAQV—REQUIMTE,
Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Nuno Basílio
- LAQV—REQUIMTE,
Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - A. Jorge Parola
- LAQV—REQUIMTE,
Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - João C. Lima
- LAQV—REQUIMTE,
Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Victor de Freitas
- LAQV—REQUIMTE,
Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Fernando Pina
- LAQV—REQUIMTE,
Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| |
Collapse
|
2
|
Wang W, Yang P, Gao F, Wang Y, Xu Z, Liao X. Metal-free production of natural blue colorants through anthocyanin-protein interactions. J Adv Res 2024:S2090-1232(24)00080-8. [PMID: 38402948 DOI: 10.1016/j.jare.2024.02.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2023] [Revised: 02/11/2024] [Accepted: 02/23/2024] [Indexed: 02/27/2024] Open
Abstract
INTRODUCTION The scarcity of naturally available sources for blue colorants has driven reliance on synthetic alternatives. Nevertheless, growing health concerns have prompted the development of naturally derived blue colorants, which remains challenging with limited success thus far. Anthocyanins (ACNs) are known for providing blue colors in plants, and metal complexation with acylated ACNs remains the primary strategy to generate stable blue hues. However, this approach can be costly and raise concerns regarding potential metal consumption risks. OBJECTIVES Our study aims to introduce a metal-free approach to achieve blue coloration in commonly distributed non-acylated 3-glucoside ACNs by exploring their interactions with proteins and unveiling the underlying mechanisms. METHODS Using human serum albumin (HSA) as a model protein, we investigated the structural influences of ACNs on their blue color generation using visible absorption spectroscopy, fluorescence quenching, and molecular simulations. Additionally, we examined the bluing effects of six proteins derived from milk and egg and identified the remarkable roles of bovine serum albumin (BSA) and lysozyme (LYS). RESULTS Our findings highlighted the importance of two or more hydroxyl or methoxyl substituents in the B-ring of ACNs for generating blue colors. Cyanidin-, delphinidin- and petunidin-3-glucoside, featuring two neighboring hydroxyl groups in the B-ring, exhibited blue coloration when interacting with HSA or LYS, driven primarily by favorable enthalpy changes. In contrast, malvidin-3-glucoside, with two methoxyl substituents, achieved blue coloration through interactions with HSA or BSA, where entropy change played significant roles. CONCLUSION Our work, for the first time, demonstrates the remarkable capability of widely distributed 3-glucoside ACNs to generate diverse blue shades through interactions with certain proteins. This offers a promising and straightforward strategy for the production of ACN-based blue colorants, stimulating further research in this field.
Collapse
Affiliation(s)
- Wenxin Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Peiqing Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Fuqing Gao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Zhenzhen Xu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China.
| |
Collapse
|
3
|
Li Q, Liu Y, Li Y, Rao L, Zhao L, Wang Y, Liao X. Unravelling the anthocyanin-binding capacity of native starches from different botanical origins. Food Chem 2024; 434:137390. [PMID: 37716141 DOI: 10.1016/j.foodchem.2023.137390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 08/28/2023] [Accepted: 09/01/2023] [Indexed: 09/18/2023]
Abstract
In this study, the cyanidin-3-O-glucoside (C3G)-binding capacities of three native starches were investigated. While potato starch had the largest binding capacity of 0.34 mg/100 mg, corn and pea starch had binding capacities of 0.17 and 0.06 mg/100 mg. Confocal microscopy confirmed the binding results and revealed close associations between the surface properties and binding capacities. These findings were further substantiated with wettability and gelatinization results. The morphological observations showed that corn starch had advantageous particle sizes and more surface gullies, providing more opportunities to bind C3G. The zeta potential results, however, indicated that potato starch had the highest negative surface charges (-24 mV). These favorable electronic characteristics were believed to be responsible for the strongest electrostatic interactions. Hydrogen bonds, however, had a negligible effect on the formation of complexes. Overall, the negative surface charges and specific surface areas of the native starches were the most important factors determining C3G-binding capacities.
Collapse
Affiliation(s)
- Qin Li
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Yan Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Yuwan Li
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Lei Rao
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Liang Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China.
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| |
Collapse
|
4
|
Li Y, Yu T, Wang Z, Li Q, Rao L, Zhao L, Wang Y, Liao X. The influence mechanism of pH and hydrothermal processing on the interaction between cyanidin-3-O-glucoside and starch. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
5
|
Seco A, Basílio N, Brás NF, Yoshida K, Kondo T, Oyama KI, Pina F. Intermolecular Copigmentation Between Delphinidin 3- O-Glucoside and Chlorogenic Acid: Taking into Account the Existence of Neutral and Negatively Charged Forms of the Copigment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:11391-11400. [PMID: 36040134 DOI: 10.1021/acs.jafc.2c03879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Stopped flow corroborated by UV-vis measurements allowed for the calculation of the copigmentation constants of delphinidin 3-O-glucoside with the neutral (CP) and negatively charged CP(-) forms of chlorogenic acid. Solutions of delphinidin 3-O-glucoside in the absence and presence of the copigment were equilibrated at several pH values in the acidic region, pH < 6, and reverse pH jumps monitored by stopped flow were carried out by adding sufficient acid to give flavylium cation at pH ≤ 1. This procedure allows for the separation of three contributions: (i) all flavylium cation and quinoidal base species, (ii) all hemiketal species, and (iii) all cis-chalcone species. Reverse pH jumps can also be performed at fixed pH versus copigment addition. The contribution of trans-chalcone, minor species in the present system, requires reverse pH jumps from the equilibrium followed by a common spectrophotometer. The system was also studied by UV-vis as a function of the copigment addition at different pH values. A global fitting of all experimental data allowed for determination of the copigmentation constants with flavylium cation, KAH+CP = 167 M-1, KAH+CP(-) = 338 M-1; and quinoidal base, KACP = 1041 M-1, KACP(-)= 221 M-1. No significant copigmentation was observed for hemiketal and chalcones. Computational calculations confirm different geometries for the interactions of flavylium cation and quinoidal base with the neutral or the negatively charged forms of the copigment as well as predict identical relative order for the binding energies of the four adducts.
Collapse
Affiliation(s)
- André Seco
- LAQV-REQUIMTE, Department of Chemistry, Faculty of Sciences and Tecnology, New University of Lisbon, 2829-516 Caparica, Portugal
| | - Nuno Basílio
- LAQV-REQUIMTE, Department of Chemistry, Faculty of Sciences and Tecnology, New University of Lisbon, 2829-516 Caparica, Portugal
| | - Natércia F Brás
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Kumi Yoshida
- Graduate School of Informatics, Nagoya University, Chikusa, Nagoya 464-8601, Japan
| | - Tadao Kondo
- Graduate School of Informatics, Nagoya University, Chikusa, Nagoya 464-8601, Japan
| | - Kin-Ichi Oyama
- Research Center for Materials Science, Nagoya University, Chikusa, Nagoya 464-8602, Japan
| | - Fernando Pina
- LAQV-REQUIMTE, Department of Chemistry, Faculty of Sciences and Tecnology, New University of Lisbon, 2829-516 Caparica, Portugal
| |
Collapse
|
6
|
Zhang XK, Jeffery DW, Li DM, Lan YB, Zhao X, Duan CQ. Red wine coloration: A review of pigmented molecules, reactions, and applications. Compr Rev Food Sci Food Saf 2022; 21:3834-3866. [PMID: 35912664 DOI: 10.1111/1541-4337.13010] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 06/10/2022] [Accepted: 06/29/2022] [Indexed: 01/28/2023]
Abstract
Color is one of the most distinctive qualities of red wine. Despite new knowledge in the field of pigment identification, copigmentation, and oxidation being forthcoming, there is still a large gap between the fundamental research and practical winemaking outcomes. A state-of-art review from these two aspects is, therefore, necessary. This review first introduces updated knowledge about the primary pigments in wine, with emphasis on their physicochemical properties. Then, the mechanisms of copigmentation and oxidation are elucidated in detail, along with their relative contributions to wine color. Finally, the practical effects of copigmentation and micro-oxygenation (MOX) in winemaking are summarized and discussed. In general, wine coloration is ultimately determined by the anthocyanin flavylium cation, which is greatly influenced by wine pH. In young red wine, grape-derived anthocyanins and nonanthocyanin polyphenols (as copigments) are the foundation for wine coloration. During aging and storage, anthocyanin derivatives are formed via various chemical reactions, where moderate oxidation plays a vital role, whereas copigmentation constantly decreases. The essence of wine color evolution relates to the changes of physicochemical properties of primary pigments in wine, where the hydration equilibrium gradually diminishes. In practice, the effects of copigment addition and MOX during real vinification can be viewed as somewhat controversial, considering that many studies showed different effects on wine color and pigment concentration. Universal features can be summarized but some phenomena still remain unclear and deserve further exploration.
Collapse
Affiliation(s)
- Xin-Ke Zhang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
- Food Science and Engineering College, Beijing University of Agriculture, Beijing, China
- "The Belt and Road" International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing, China
| | - David W Jeffery
- Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia, Australia
| | - De-Mei Li
- Food Science and Engineering College, Beijing University of Agriculture, Beijing, China
- "The Belt and Road" International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing, China
| | - Yi-Bin Lan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xu Zhao
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China
| |
Collapse
|
7
|
Camuenho A, Seco A, Parola AJ, Basílio N, Pina F. Intermolecular Copigmentation of Malvidin-3- O-glucoside with Caffeine in Water: The Effect of the Copigment on the pH-Dependent Reversible and Irreversible Processes. ACS OMEGA 2022; 7:25502-25509. [PMID: 35910157 PMCID: PMC9330165 DOI: 10.1021/acsomega.2c02571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Intermolecular copigmentation of malvidin-3-O-glucoside with caffeine was studied using a holistic procedure that includes the extension to basic pH values. In moderately basic solutions (7.5 < pH < 9.5) and independently of the copigment presence, there is a pH region where degradation of the quinoidal base and anionic quinoidal bases is faster than hydration and OH- nucleophilic addition, preventing the system from reaching the equilibrium. Intermolecular copigmentation with caffeine reduces significantly the degradation rate of quinoidal bases. In a more basic medium, the equilibrium is reached and degradation occurs from the anionic chalcones. In this case, the addition of caffeine also reduces the degradation rate in the interval 10 < pH < 11.5.
Collapse
|
8
|
Insights into pH-modulated interactions between native potato starch and cyanidin-3-O-glucoside: Electrostatic interaction-dependent binding. Food Res Int 2022; 156:111129. [DOI: 10.1016/j.foodres.2022.111129] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 03/08/2022] [Accepted: 03/09/2022] [Indexed: 11/21/2022]
|
9
|
Chen Y, Belwal T, Xu Y, Ma Q, Li D, Li L, Xiao H, Luo Z. Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing. Crit Rev Food Sci Nutr 2022; 63:8639-8671. [PMID: 35435782 DOI: 10.1080/10408398.2022.2063250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Anthocyanins have received considerable attention for the development of food products with attractive colors and potential health benefits. However, anthocyanin applications have been hindered by stability issues, especially in the context of complex food matrices and diverse processing methods. From the natural microenvironment of plants to complex processed food matrices and formulations, there may happen comprehensive changes to anthocyanins, leading to unpredictable stability behavior under various processing conditions. In particular, anthocyanin hydration, degradation, and oxidation during thermal operations in the presence of oxygen represent major challenges. First, this review aims to summarize our current understanding of key anthocyanin stability issues focusing on the chemical properties and their consequences in complex food systems. The subsequent efforts to examine plenty of cases attempt to unravel a universal pattern and provide thorough guidance for future food practice regarding anthocyanins. Additionally, we put forward a model with highlights on the role of the balance between anthocyanin release and degradation in stability evaluations. Our goal is to engender updated insights into anthocyanin stability behavior under food processing conditions and provide a robust foundation for the development of anthocyanin stabilization strategies, expecting to promote more and deeper progress in this field.
Collapse
Affiliation(s)
- Yanpei Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Ningbo Research Institute, Zhejiang University, Ningbo, People's Republic of China
| | - Tarun Belwal
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Yanqun Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Ningbo Research Institute, Zhejiang University, Ningbo, People's Republic of China
| | - Quan Ma
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Dong Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Li Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Hang Xiao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Department of Food Science, College of Natural Sciences, University of Massachusetts Amherst, Massachusetts, The United States
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Ningbo Research Institute, Zhejiang University, Ningbo, People's Republic of China
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, People's Republic of China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, People's Republic of China
| |
Collapse
|
10
|
Zhang Z, Zhang J, Fan L, Kilmartin PA. Degradation of cyanidin-3-O-glucoside induced by antioxidant compounds in model Chinese bayberry wine: Kinetic studies and mechanisms. Food Chem 2022; 373:131426. [PMID: 34717084 DOI: 10.1016/j.foodchem.2021.131426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 09/28/2021] [Accepted: 10/16/2021] [Indexed: 11/26/2022]
Abstract
The degradation kinetic of cyanidin-3-O-glucoside was determined in combination with different antioxidants, namely ascorbic acid, cysteine, reduced glutathione, and sodium sulfite at different concentrations and temperatures (4, 20, and 37 °C) in model Chinese bayberry wine. Ascorbic acid, cysteine, and reduced glutathione accelerated cyanidin-3-O-glucoside degradation; half-life times decreased by ca. 46 ∼ 93%, 0.39 ∼ 88%, and 1.6 ∼ 92% respectively when the concentrations of antioxidants were 0.1 ∼ 5 mM. Thiols with more -SH groups lead to faster degradation of cyanidin-3-O-glucoside. Interactions of oxidized cyanidin-3-O-glucoside with antioxidants were evaluated in aqueous solution and methanol to investigate the degradation mechanism of anthocyanin after oxidation. An anthocyanin-cysteine adduct was identified by LC-MS and formation pathways are proposed, along with mechanisms of anthocyanin degradation induced by antioxidants.
Collapse
Affiliation(s)
- Zhengwei Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Jin Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
| | - Paul A Kilmartin
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand.
| |
Collapse
|
11
|
Sousa D, Basílio N, Oliveira J, de Freitas V, Pina F. A New Insight into the Degradation of Anthocyanins: Reversible versus the Irreversible Chemical Processes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:656-668. [PMID: 34982560 DOI: 10.1021/acs.jafc.1c06521] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The kinetics and thermodynamics of the pH-dependent reversible and irreversible processes leading to color fading of pelargonidin-3-O-glucoside, peonidin-3-O-glucoside, malvidin-3-O-glucoside, and cyanidin-3-O-glucoside dyes in aqueous solutions are reported. Following the addition of base to the flavylium cation, the quinoidal bases disappear by three distinct steps: (i) in an acidic medium by a biexponential process, in which the faster step is controlled by the hydration reaction and the slower one by cis-trans isomerization; the degradation process occurs essentially from the anionic quinoidal base; (ii) in a basic medium (pH > 9.5), in which the disappearance of the anionic bases is monoexponential, with the rate proportional to the hydroxyl concentration (hydroxyl attack), leading to anionic chalcones (cis and trans) at equilibrium─the slower degradation step occurs from the di- and trianionic chalcones; and (iii) in the pH region circa 7.7 < pH < 9.5, in which hydration and hydroxyl attacks are much slower than anionic quinoidal base degradation (which is the rate-controlling step) and the equilibrium cannot be attained.
Collapse
Affiliation(s)
- Diogo Sousa
- iBB─Institute for Bioengineering and Biosciences and Department of Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal
- Área Departamental de Engenharia Química, Instituto Superior de Engenharia de Lisboa, Instituto Politécnico de Lisboa, R. Conselheiro Emídio Navarro, 1, 1959-007 Lisboa, Portugal
| | - Nuno Basílio
- Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Joana Oliveira
- LAQV─REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Victor de Freitas
- LAQV─REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Fernando Pina
- Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| |
Collapse
|
12
|
Cruz L, Basílio N, Mateus N, de Freitas V, Pina F. Natural and Synthetic Flavylium-Based Dyes: The Chemistry Behind the Color. Chem Rev 2021; 122:1416-1481. [PMID: 34843220 DOI: 10.1021/acs.chemrev.1c00399] [Citation(s) in RCA: 66] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Flavylium compounds are a well-known family of pigments because they are prevalent in the plant kingdom, contributing to colors over a wide range from shades of yellow-red to blue in fruits, flowers, leaves, and other plant parts. Flavylium compounds include a large variety of natural compound classes, namely, anthocyanins, 3-deoxyanthocyanidins, auronidins, and their respective aglycones as well as anthocyanin-derived pigments (e.g., pyranoanthocyanins, anthocyanin-flavan-3-ol dimers). During the past few decades, there has been increasing interest among chemists in synthesizing different flavylium compounds that mimic natural structures but with different substitution patterns that present a variety of spectroscopic characteristics in view of their applications in different industrial fields. This Review provides an overview of the chemistry of flavylium-based compounds, in particular, the synthetic and enzymatic approaches and mechanisms reported in the literature for obtaining different classes of pigments, their physical-chemical properties in relation to their pH-dependent equilibria network, and their chemical and enzymatic degradation. The development of flavylium-based systems is also described throughout this Review for emergent applications to explore some of the physical-chemical properties of the multistate of species generated by these compounds.
Collapse
Affiliation(s)
- Luis Cruz
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Nuno Basílio
- LAQV-REQUIMTE, Department of Chemistry, Faculty of Sciences and Technology, New University of Lisbon, 2829-516 Caparica, Portugal
| | - Nuno Mateus
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Victor de Freitas
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Fernando Pina
- LAQV-REQUIMTE, Department of Chemistry, Faculty of Sciences and Technology, New University of Lisbon, 2829-516 Caparica, Portugal
| |
Collapse
|
13
|
Basílio N, Parola AJ, Sousa D, Petrov V, Cruz L, de Freitas V, Pina F. Achieving Complexity at the Bottom: Molecular Metamorphosis Generated by Anthocyanins and Related Compounds. ACS OMEGA 2021; 6:30172-30188. [PMID: 34805653 PMCID: PMC8600532 DOI: 10.1021/acsomega.1c04456] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Accepted: 10/04/2021] [Indexed: 06/13/2023]
Abstract
The concept of molecular metamorphosis is described. A molecule (flavylium cation) generates a sequence of other different molecules by means of external stimuli. The reversibility of the system allows for the flavylium cation to be recovered by other external stimuli, completing one cycle. Differently from supramolecular chemistry, molecular metamorphosis is not a bottom-up approach. All events occur at the bottom. The procedures to characterize the kinetics and thermodynamics of the cycles are summarized. They are based on direct pH jumps (addition of a base to the flavylium cation) and reverse pH jumps (addition of an acid to equilibrated solutions at higher pH values). Stopped flow is an indispensable tool to characterize these systems. The following metamorphic cycles will be described to illustrate the concept: (i) introducing the flavanone in the metamorphic system and illustrating the concept of a timer at the molecular level; (ii) response of the flavylium-based metamorphosis to light inputs and the write-lock-read-unlock-erase molecular system; (iii) a one-way cycle of direct-reverse pH jumps; (iv) interconversion of the flavylium cation with 2,2'-spirobis[chromene] derivatives; (v) 6,8 A-ring substituent rearrangements.
Collapse
Affiliation(s)
- Nuno Basílio
- LAQV−REQUIMTE,
Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Caparica 2829-516, Portugal
| | - A. Jorge Parola
- LAQV−REQUIMTE,
Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Caparica 2829-516, Portugal
| | - Diogo Sousa
- IBB-Institute
for Bioengineering and Biosciences, Instituto Superior Técnico, Universidade de Lisboa, Lisbon 1049-003, Portugal
| | - Vesselin Petrov
- Physical
Chemistry Department, Faculty of Chemistry and Pharmacy, University of Sofia, Sofia 1504, Bulgaria
| | - Luis Cruz
- LAQV−REQUIMTE,
Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, Porto 4169-007, Portugal
| | - Victor de Freitas
- LAQV−REQUIMTE,
Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, Porto 4169-007, Portugal
| | - Fernando Pina
- LAQV−REQUIMTE,
Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Caparica 2829-516, Portugal
| |
Collapse
|
14
|
Basílio N, Mendoza J, Seco A, Oliveira J, de Freitas V, Pina F. Strategies used by nature to fix the red, purple and blue colours in plants: a physical chemistry approach. Phys Chem Chem Phys 2021; 23:24080-24101. [PMID: 34694309 DOI: 10.1039/d1cp03034e] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
While identified by the respective flavylium cation, anthocyanins are much more than this molecule. The flavylium cation (generally appearing only at very acidic pH values) is one of the molecules of a complex sequence of pH dependent molecular species reversibly interconnected by different chemical reactions. These species include the red flavylium cation, purple quinoidal base and blue or bluish anionic quinoidal bases. At the common pH of the vacuoles of simpler anthocyanins, the red flavylium cation is present only at very acidic pH values and at moderately acidic pHs there is no significant colour of the purple quinoidal base. Moreover, the blue or bluish anionic quinoidal base appearing around neutral pH values is not stable. Intermolecular (copigmentation) and intramolecular (in acylated anthocyanins) interactions increase the colour hue and yield bathochromic shifts in the absorption bands, permitting to extend the pH domain of the flavylium cation and increase the mole fraction of the quinoidal bases. Metal complexation is another strategy. In particular, the Al3+ cation plays an essential role in the blue colour of hydrangea. The most sophisticated structures are however the metaloanthocyanins, such as the one that gives the blue colour of commelina communis, constituted of six anthocyanins, six flavanones and two metals. In this work we discuss how physical chemical tools are indispensable to account for the chemical behaviour of these complex systems. The experimental procedures and the equations needed to calculate all equilibrium constants of anthocyanins and the consequent pH dependent mole fraction distributions in the absence or presence of copigments are described in detail. Reverse pH jumps monitored by stopped flow have been shown to be an indispensable tool to calculate these parameters.
Collapse
Affiliation(s)
- Nuno Basílio
- LAQV - REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal.
| | - Johan Mendoza
- LAQV - REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal.
| | - André Seco
- LAQV - REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal.
| | - Joana Oliveira
- LAQV - REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal.
| | - Victor de Freitas
- LAQV - REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal.
| | - Fernando Pina
- LAQV - REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal.
| |
Collapse
|
15
|
Mendoza J, Cruz L, de Freitas V, Pina F, Basílio N. Anthocyanin Color Stabilization by Host-Guest Complexation with p-Sulfonatocalix[n]arenes. Molecules 2021; 26:molecules26175389. [PMID: 34500822 PMCID: PMC8434021 DOI: 10.3390/molecules26175389] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 08/16/2021] [Accepted: 08/31/2021] [Indexed: 11/16/2022] Open
Abstract
Flavylium-based compounds in their acidic and cationic form bring color to aqueous solutions, while under slightly acidic or neutral conditions they commonly bring discoloration. Selective host-guest complexation between water-soluble p-sulfonatocalix[n]arenes (SCn) macrocycles and the flavylium cationic species can increase the stability of the colored form, expanding its domain over the pH scale. The association constants between SCn and the cationic (acid) and neutral basic forms of flavylium-based compounds were determined through UV-Vis host-guest titrations at different pH values. The affinity of the hosts for synthetic chromophore was found to be higher than for a natural anthocyanin (Oenin). The higher affinity of SC4 for the synthetic flavylium was confirmed by 1H NMR showing a preferential interaction of the flavylium phenyl ring with the host cavity. In contrast with its synthetic counterpart, the flavylium substitution pattern in the anthocyanin seems to limit the inclusion of the guest in the host’s binding pocket. In this case, the higher affinity was observed for the octamer (SC8) likely due to its larger cavity and higher number of negatively charged sulfonate groups.
Collapse
Affiliation(s)
- Johan Mendoza
- LAQV—REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal;
- Correspondence: (J.M.); (N.B.)
| | - Luis Cruz
- LAQV—REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal; (L.C.); (V.d.F.)
| | - Victor de Freitas
- LAQV—REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal; (L.C.); (V.d.F.)
| | - Fernando Pina
- LAQV—REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal;
| | - Nuno Basílio
- LAQV—REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal;
- Correspondence: (J.M.); (N.B.)
| |
Collapse
|
16
|
Anastácio R, Seco A, Mateus P, Parola AJ, Basílio N. Exploring the pH-dependent kinetics, thermodynamics and photochemistry of a flavylium-based pseudorotaxane. PURE APPL CHEM 2021. [DOI: 10.1515/pac-2021-0603] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Flavylium-based molecular switches are attractive molecular components to devise stimuli-responsive host-guest systems such as rotaxanes and pseudorotaxanes. These compounds display a pH-dependent reaction network of several species that reversibly interconvert within different time scales. Therefore, to explore and take profit of exceptional stimuli-responsive properties of these systems, detailed kinetic and thermodynamic characterizations are often required. In this work, we present the results of such characterization for a new flavylium compound decorated with a trimethylalkylammonium substituent designed to form a pseudorotaxane with cucurbit[7]uril (CB7). The formation of the pseudorotaxane was characterized in detail, and the thermodynamic and kinetic aspects of the flavylium interconversion reactions in the assembly were investigated and compared with the free molecular switch.
Collapse
Affiliation(s)
- Rita Anastácio
- Laboratório Associado para a Química Verde (LAQV), Rede de Química e Tecnologia (REQUIMTE), Departamento de Química, Faculdade de Ciências e Tecnologia , Universidade NOVA de Lisboa , 2829-516 Caparica , Portugal
| | - André Seco
- Laboratório Associado para a Química Verde (LAQV), Rede de Química e Tecnologia (REQUIMTE), Departamento de Química, Faculdade de Ciências e Tecnologia , Universidade NOVA de Lisboa , 2829-516 Caparica , Portugal
| | - Pedro Mateus
- Laboratório Associado para a Química Verde (LAQV), Rede de Química e Tecnologia (REQUIMTE), Departamento de Química, Faculdade de Ciências e Tecnologia , Universidade NOVA de Lisboa , 2829-516 Caparica , Portugal
| | - A. Jorge Parola
- Laboratório Associado para a Química Verde (LAQV), Rede de Química e Tecnologia (REQUIMTE), Departamento de Química, Faculdade de Ciências e Tecnologia , Universidade NOVA de Lisboa , 2829-516 Caparica , Portugal
| | - Nuno Basílio
- Laboratório Associado para a Química Verde (LAQV), Rede de Química e Tecnologia (REQUIMTE), Departamento de Química, Faculdade de Ciências e Tecnologia , Universidade NOVA de Lisboa , 2829-516 Caparica , Portugal
| |
Collapse
|
17
|
Zhao X, Zhang X, He X, Duan C, He F. Acetylation of Malvidin-3- O-glucoside Impedes Intermolecular Copigmentation: Experimental and Theoretical Investigations. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:7733-7741. [PMID: 34192464 DOI: 10.1021/acs.jafc.1c02378] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Malvidin-3-O-(6-O-acetyl)-glucoside is usually the most abundant acylated anthocyanin in red wines. In this work, intermolecular copigmentation of malvidin-3-O-(6-O-acetyl)-glucoside and malvidin-3-O-glucoside with three phenolic copigments was carried out in model wine solutions, and the influence of the acetylation group was evaluated emphatically using experimental and theoretical approaches. This study found that there was no distinct coloring difference in the two anthocyanins themselves; however, the hyperchromic effects were smaller in malvidin-3-O-(6-O-acetyl)-glucoside solutions with the existence of insufficient copigments. Thermodynamic analysis confirmed that malvidin-3-O-(6-O-acetyl)-glucoside showed weaker affinity (smaller K values) toward the three copigments compared with its non-acylated form. Theoretical analysis also indicated that the existence of the acetylation group changed the spatial conformations and non-covalent interactions (hydrogen bonds and van der Waals forces) of the copigmentation complexes, which might be due to the potential steric hindrance effect. In conclusion, the results revealed that the acetylation group on anthocyanin glycosyl could impede intermolecular copigmentation.
Collapse
Affiliation(s)
- Xu Zhao
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xinke Zhang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiaoming He
- ZKSS Technology Company, Shenyang 110000, China
| | - Changqing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Fei He
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| |
Collapse
|
18
|
Correia P, Oliveira H, Araújo P, Brás NF, Pereira AR, Moreira J, de Freitas V, Mateus N, Oliveira J, Fernandes I. The Role of Anthocyanins, Deoxyanthocyanins and Pyranoanthocyanins on the Modulation of Tyrosinase Activity: An In Vitro and In Silico Approach. Int J Mol Sci 2021; 22:ijms22126192. [PMID: 34201208 PMCID: PMC8230073 DOI: 10.3390/ijms22126192] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 05/31/2021] [Accepted: 06/01/2021] [Indexed: 12/27/2022] Open
Abstract
Tyrosinase is the central enzyme involved in the highly complex process of melanin formation, catalyzing the rate-limiting steps of this biosynthetic pathway. Due to such a preponderant role, it has become a major target in the treatment of undesired skin pigmentation conditions and also in the prevention of enzymatic food browning. Numerous phenolic-based structures from natural sources have been pointed out as potential tyrosinase inhibitors, including anthocyanins. The aim of the present study was to individually assess the tyrosinase inhibitory activity of eight purified compounds with a variable degree of structural complexity: native anthocyanins, deoxyanthocyanins, and pyranoanthocyanins. The latter two, the groups of anthocyanin-related compounds with enhanced stability, were tested for the first time. Compounds 1 to 4 (luteolinidin, deoxymalvidin, cyanidin-, and malvidin-3-O-glucoside) revealed to be the most effective inhibitors, and further kinetic studies suggested their inhibition mechanism to be of a competitive nature. Structure–activity relationships were proposed based on molecular docking studies conducted with mushroom tyrosinase (mTYR) and human tyrosinase-related protein 1 (hTYRP1) crystal structures, providing information about the binding affinity and the different types of interactions established with the enzyme’s active center which corroborated the findings of the inhibition and kinetic studies. Overall, these results support the applicability of these compounds as pigmentation modulators.
Collapse
Affiliation(s)
- Patrícia Correia
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal; (P.C.); (H.O.); (P.A.); (N.F.B.); (A.R.P.); (V.d.F.); (N.M.)
| | - Hélder Oliveira
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal; (P.C.); (H.O.); (P.A.); (N.F.B.); (A.R.P.); (V.d.F.); (N.M.)
| | - Paula Araújo
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal; (P.C.); (H.O.); (P.A.); (N.F.B.); (A.R.P.); (V.d.F.); (N.M.)
| | - Natércia F. Brás
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal; (P.C.); (H.O.); (P.A.); (N.F.B.); (A.R.P.); (V.d.F.); (N.M.)
| | - Ana Rita Pereira
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal; (P.C.); (H.O.); (P.A.); (N.F.B.); (A.R.P.); (V.d.F.); (N.M.)
| | - Joana Moreira
- Laboratório de Química Orgânica e Farmacêutica, Departamento de Ciências Químicas, Faculty of Pharmacy of the University of Porto, Rua Jorge Viterbo Ferreira nº 228, 4050-313 Porto, Portugal;
- Centro Interdisciplinar de Investigação Marinha e Ambiental (CIIMAR), Universidade do Porto, Edifício do Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos s/n, 4050-208 Matosinhos, Portugal
| | - Victor de Freitas
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal; (P.C.); (H.O.); (P.A.); (N.F.B.); (A.R.P.); (V.d.F.); (N.M.)
| | - Nuno Mateus
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal; (P.C.); (H.O.); (P.A.); (N.F.B.); (A.R.P.); (V.d.F.); (N.M.)
| | - Joana Oliveira
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal; (P.C.); (H.O.); (P.A.); (N.F.B.); (A.R.P.); (V.d.F.); (N.M.)
- Correspondence: (J.O.); (I.F.)
| | - Iva Fernandes
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal; (P.C.); (H.O.); (P.A.); (N.F.B.); (A.R.P.); (V.d.F.); (N.M.)
- Correspondence: (J.O.); (I.F.)
| |
Collapse
|
19
|
Pina F, Alejo-Armijo A, Clemente A, Mendoza J, Seco A, Basílio N, Parola AJ. Evolution of Flavylium-Based Color Systems in Plants: What Physical Chemistry Can Tell Us. Int J Mol Sci 2021; 22:3833. [PMID: 33917158 PMCID: PMC8067881 DOI: 10.3390/ijms22083833] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 03/31/2021] [Accepted: 04/02/2021] [Indexed: 12/03/2022] Open
Abstract
Anthocyanins are the basis of the color of angiosperms, 3-deoxyanthocyanins and sphagnorubin play the same role in mosses and ferns, and auronidins are responsible for the color in liverworts. In this study, the color system of cyanidin-3-O-glucoside (kuromanin) as a representative compound of simpler anthocyanins was fully characterized by stopped flow. This type of anthocyanin cannot confer significant color to plants without intra- or intermolecular interactions, complexation with metals or supramolecular structures as in Commelina communis. The anthocyanin's color system was compared with those of 3-deoxyanthocyanins and riccionidin A, the aglycone of auronidins. The three systems follow the same sequence of chemical reactions, but the respective thermodynamics and kinetics are dramatically different.
Collapse
Affiliation(s)
- Fernando Pina
- LAQV—REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; (A.A.-A.); (J.M.); (A.S.); (N.B.); (A.J.P.)
| | - Alfonso Alejo-Armijo
- LAQV—REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; (A.A.-A.); (J.M.); (A.S.); (N.B.); (A.J.P.)
| | - Adelaide Clemente
- cE3c—Centre for Ecology, Evolution and Environmental Changes, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal;
| | - Johan Mendoza
- LAQV—REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; (A.A.-A.); (J.M.); (A.S.); (N.B.); (A.J.P.)
| | - André Seco
- LAQV—REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; (A.A.-A.); (J.M.); (A.S.); (N.B.); (A.J.P.)
| | - Nuno Basílio
- LAQV—REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; (A.A.-A.); (J.M.); (A.S.); (N.B.); (A.J.P.)
| | - António Jorge Parola
- LAQV—REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; (A.A.-A.); (J.M.); (A.S.); (N.B.); (A.J.P.)
| |
Collapse
|
20
|
Oliveira J, Azevedo J, Teixeira N, Araújo P, de Freitas V, Basílio N, Pina F. On the Limits of Anthocyanins Co-Pigmentation Models and Respective Equations. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:1359-1367. [PMID: 33470110 DOI: 10.1021/acs.jafc.0c05954] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Anthocyanins co-pigmentation models with application on 1:1 complexes were revisited, and their limitations were critically commented. The flavylium multistate of species is dramatically simplified to a single acid-base equilibrium between flavylium cation and its conjugated base CB, equal to the sum of quinoidal base, hemiketal, and cis and trans-chalcones. Bearing this, a new equation that simultaneously allows calculation of the co-pigmentation constant with flavylium cation (KAH+CP) and with its conjugated base CB (KCBCP) was deduced. This equation can be used at a fixed co-pigment concentration with pH as a variable or at fixed pH and co-pigment concentration variable. A global fitting of all data allows us to calculate both association constants with good accuracy. The model was applied to the co-pigmentation of malvidin-3-glucoside with caffeine and pentagalloyl glucose (PGG). Caffeine gives rise to complexes not only with flavylium cation KAH+CP = 125 ± 7 M-1 but also with CB with KCBCP = 23 ± 3 M-1. PGG complexes exclusively with flavylium cation, KAH+CP = 914 ± 10 M-1, and the possible interaction with quinoidal base is lower than the detection limits that the inherent experimental error permits.
Collapse
Affiliation(s)
- Joana Oliveira
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Joana Azevedo
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Natércia Teixeira
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Paula Araújo
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Victor de Freitas
- LAQV-REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Nuno Basílio
- LAQV-REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Fernando Pina
- LAQV-REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| |
Collapse
|
21
|
Hahm TH, Tanaka M, Nguyen HN, Tsutsumi A, Aizawa K, Matsui T. Matrix-assisted laser desorption/ionization mass spectrometry-guided visualization analysis of intestinal absorption of acylated anthocyanins in Sprague-Dawley rats. Food Chem 2021; 334:127586. [PMID: 32707364 DOI: 10.1016/j.foodchem.2020.127586] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 07/08/2020] [Accepted: 07/12/2020] [Indexed: 12/15/2022]
Abstract
It is unknown whether intestinal absorption of acylated anthocyanins occurs in their intact or metabolized form. In this study, with the aid of matrix-assisted laser desorption/ionization mass spectrometry (MALDI-MS) imaging, intestinal absorption of acylated anthocyanins was visually investigated. Anthocyanin extracts from purple carrots were orally administered to Sprague-Dawley rats. Acylated cyanidins were absorbed into portal and circulating blood systems in their intact form, and aglycon; cyanidin 3-O-(6-O-feruloyl-β-d-glucopyranosyl)-(1 → 6)-[β-d-xylopyranosyl-(1 → 2)]-β-d-galactopyranoside (Cy3XFGG), and showed a high absorption of 39.3 ± 0.1 pmol/mL-plasma at 60 min after administration. MALDI-MS imaging analysis of the rat jejunum membranes showed that an organic anion transporting polypeptide (OATP) transporter was involved in Cy3XFGG transport, while deacylated anthocyanins were incorporated through both the glucose transporter 2 and OATP routes. In conclusion, acylated anthocyanin, Cy3XFGG, can be absorbed in its intact form through intestinal OATP.
Collapse
Affiliation(s)
- Tae Hun Hahm
- Faculty of Agriculture, Graduate School of Kyushu University, Fukuoka 819-0395, Japan
| | - Mitsuru Tanaka
- Research and Development Center for Five-Sense Devices, Kyushu University, Fukuoka 819-0395, Japan
| | - Huu-Nghi Nguyen
- Department of Science and International Collaboration, Institute for Research and Development of Organic Products, 176 Phung Khoang, Trung Van, Nam Tu Liem, Hanoi, Viet Nam
| | - Ayaka Tsutsumi
- Innovation Division, Kagome Co., Ltd., 17 Nishitomiyama, Nasushiobara, Tochigi 329-2762, Japan
| | - Koichi Aizawa
- Innovation Division, Kagome Co., Ltd., 17 Nishitomiyama, Nasushiobara, Tochigi 329-2762, Japan
| | - Toshiro Matsui
- Faculty of Agriculture, Graduate School of Kyushu University, Fukuoka 819-0395, Japan; Research and Development Center for Five-Sense Devices, Kyushu University, Fukuoka 819-0395, Japan.
| |
Collapse
|
22
|
Pinheiro CP, Moreira LMK, Alves SS, Cadaval TRS, Pinto LAA. Anthocyanins concentration by adsorption onto chitosan and alginate beads: Isotherms, kinetics and thermodynamics parameters. Int J Biol Macromol 2020; 166:934-939. [PMID: 33152365 DOI: 10.1016/j.ijbiomac.2020.10.250] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2020] [Revised: 10/21/2020] [Accepted: 10/30/2020] [Indexed: 11/30/2022]
Abstract
The anthocyanins health benefits are diverse, but numerous factors affect the anthocyanins stability, thus, this work aimed to extract anthocyanins from Pinot Noir grape skins and, afterward, to concentrate them onto edible and safety adsorbents, chitosan and alginate beads, by adsorption operation. Chitosan was obtained from shrimp waste, and alginate was purchased. Batch adsorption experiments were carried out as pH function, and the highest adsorption capacities and removal percentages were, respectively, 216 mg g-1 and 65% for chitosan beads at pH 8, and 126.4 mg g-1 and 38% for alginate beads at pH 4. All equilibrium isotherms models were suitable for chitosan beads, while for alginate beads only Langmuir and Freundlich models showed fitting. The thermodynamic parameters demonstrated physical adsorption and endothermic behavior for the chitosan and alginate beads. The pseudo-first order model best described the kinetic behavior for both beads. It was demonstrated that is possible to concentrate the different molecular structures of anthocyanins onto chitosan and alginate beads with high yields.
Collapse
Affiliation(s)
- Cláudio P Pinheiro
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, km 8 Italia Avenue, 96203-900 Rio Grande, RS, Brazil
| | - Loreane M K Moreira
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, km 8 Italia Avenue, 96203-900 Rio Grande, RS, Brazil
| | - Stephany S Alves
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, km 8 Italia Avenue, 96203-900 Rio Grande, RS, Brazil
| | - Tito R S Cadaval
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, km 8 Italia Avenue, 96203-900 Rio Grande, RS, Brazil
| | - Luiz A A Pinto
- Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, km 8 Italia Avenue, 96203-900 Rio Grande, RS, Brazil.
| |
Collapse
|
23
|
Araújo P, Mendoza J, Pina F, Pereira AR, Fernandes I, de Freitas V, Oliveira J. Photochemistry of 5-Hydroxy-4'-Dimethylaminoflavylium in the presence of SDS micelles. The role of metastable states of flavylium cation-quinoidal base and trans-chalcones. J Photochem Photobiol A Chem 2020. [DOI: 10.1016/j.jphotochem.2020.112827] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
24
|
Oliveira H, Correia P, Pereira AR, Araújo P, Mateus N, de Freitas V, Oliveira J, Fernandes I. Exploring the Applications of the Photoprotective Properties of Anthocyanins in Biological Systems. Int J Mol Sci 2020; 21:E7464. [PMID: 33050431 PMCID: PMC7589295 DOI: 10.3390/ijms21207464] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 10/02/2020] [Accepted: 10/07/2020] [Indexed: 12/13/2022] Open
Abstract
Due to their physical and chemical characteristics, anthocyanins are amongst the most versatile groups of natural compounds. Such unique signature makes these compounds a focus in several different areas of research. Anthocyanins have well been reported as bioactive compounds in a myriad of health disorders such as cardiovascular diseases, cancer, and obesity, among others, due to their anti-inflammatory, antioxidant, anti-diabetic, anti-bacterial, and anti-proliferative capacities. Such a vast number of action mechanisms may be also due to the number of structurally different anthocyanins plus their related derivatives. In this review, we highlight the recent advances on the potential use of anthocyanins in biological systems with particular focus on their photoprotective properties. Topics such as skin aging and eye degenerative diseases, highly influenced by light, and the action of anthocyanins against such damages will be discussed. Photodynamic Therapy and the potential role of anthocyanins as novel photosensitizers will be also a central theme of this review.
Collapse
Affiliation(s)
| | | | | | | | | | | | - Joana Oliveira
- LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal; (H.O.); (P.C.); (A.R.P.); (P.A.); (N.M.); (V.d.F.)
| | - Iva Fernandes
- LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal; (H.O.); (P.C.); (A.R.P.); (P.A.); (N.M.); (V.d.F.)
| |
Collapse
|
25
|
Intermolecular copigmentation between five common 3-O-monoglucosidic anthocyanins and three phenolics in red wine model solutions: The influence of substituent pattern of anthocyanin B ring. Food Chem 2020; 326:126960. [DOI: 10.1016/j.foodchem.2020.126960] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 04/28/2020] [Accepted: 04/29/2020] [Indexed: 12/14/2022]
|
26
|
Kondoh M, Takizawa C, Okazawa K, Akase D, Aida M, Ishibashi TA. Time-resolved infrared study of photo-induced ring-closure reaction of trans-2-hydroxychalcone. J Photochem Photobiol A Chem 2020. [DOI: 10.1016/j.jphotochem.2019.112280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
27
|
Cruz L, Gomes V, Guimarães M, Gonçalves G, de Freitas V. Bioinspired Synthesis and Physical-Chemical Properties of a New 10-Methylpyrano-4′-hydroxyflavylium Chloride Salt. Synlett 2019. [DOI: 10.1055/s-0039-1690744] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
A novel bioinspired 10-methylpyranoflavylium dye was synthesized. The dye was fully characterized by LC-DAD/ESI-MS and NMR 1D and 2D techniques, and its equilibrium constants towards pH variations were determined by UV–vis titration. These studies revealed the presence of three species (a flavylium cation AH+, a neutral quinoidal base A, and an anionic quinoidal base A–) in the pH range 1–12, driven by the two pK
a values of the dye: pK
a1 = 6.8 ± 0.1 and pK
a2 = 10.8 ± 0.1. The first deprotonation of the dye occurs within the pH range for spoilage of many packed-food products, making the dye an excellent candidate for use as a pH sensor for real-time monitoring of the quality and freshness of foods.
Collapse
Affiliation(s)
- Luís Cruz
- REQUIMTE/LAQV, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto
| | | | | | | | | |
Collapse
|