Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue

Exploring high hydrostatic pressure effects on anthocyanin binding to serum albumin and food-derived transferrins

This study investigated the effects of high hydrostatic pressure (HHP) on the binding interactions of cyanindin-3-O-glucoside (C3G) to bovine serum albumin, human serum albumin (HSA), bovine lactoferrin, and ovotransferrin. Fluorescence quenching revealed that HHP reduced C3G-binding affinity to HSA, while having a largely unaffected role for the other proteins. Notably, pretreating HSA at 500 MPa significantly increased its dissociation constant with C3G from 24.7 to 34.3 μM. Spectroscopic techniques suggested that HSA underwent relatively pronounced tertiary structural alterations after HHP treatments. The C3G-HSA binding mechanisms under pressure were further analyzed through molecular dynamics simulation. The localized structural changes in HSA under pressure might weaken its interaction with C3G, particularly polar interactions such as hydrogen bonds and electrostatic forces, consequently leading to a decreased binding affinity. Overall, the importance of pressure-induced structural alterations in proteins influencing their binding with anthocyanins was highlighted, contributing to optimizing HHP processing for anthocyanin-based products.

Chemical and biological study of flavonoid-related plant pigment: current findings and beyond

Flavonoids are polyphenolic plant constituents. Anthocyanins are flavonoid pigments found in higher plants that show a wide variety of colors ranging from red through purple to blue. The blue color of the flowers is mostly attributed to anthocyanins. However, only a few types of anthocyanidin, chromophore of anthocyanin, exist in nature, and the extracted pigments are unstable with the color fading away. Therefore, the wide range and stable nature of colors in flowers have remained a mystery for more than a century. The mechanism underlying anthocyanin-induced flower coloration was studied using an interdisciplinary method involving chemistry and biology. Furthermore, the chemical studies on flavonoid pigments in various edible plants, synthetic and biosynthetic studies on anthocyanins were conducted. The results of these studies have been outlined in this review.

Anthocyanins as Natural Food Colorings: The Chemistry Behind and Challenges Still Ahead

Anthocyanins are polyphenolic O-glycosides widely responsible for the bright red, purple, and blue colors in the plant kingdom, including a great variety of fruits and vegetables. Hence, they have attracted considerable scientific and industrial interest as potential natural food colorings. However, individual anthocyanins are intrinsically reactive molecules combining electrophilic, nucleophilic, and electron-donating properties. This reactivity may be not only a source of color diversity with, for instance, the formation of new pigments upon winemaking and storage but also a cause of great color instability involving a combination of reversible and irreversible mechanisms (e.g., water addition, autoxidation) leading to colorless products. Hence, using anthocyanin-rich plant extracts as food colorings requires a deep understanding of these color-damaging mechanisms and, no less importantly, of the color-stabilizing mechanisms developed by plants, including π-stacking interactions (self-association, copigmentation), metal binding, and a combination of both. The potential of anthocyanins from deeply colored vegetables, typically acylated by hydroxycinnamic acid residues, will be emphasized in that respect. Moreover, food-grade biopolymers (proteins, polysaccharides) may provide suitable matrices for ready-to-use formulations of anthocyanins as food colorings. In this short review, the mechanisms of color loss and color stabilization are discussed as a function of anthocyanin structure and environment, and some challenges still ahead are outlined.

Thermal degradation of red cabbage (Brassica oleracea L. var. Capitata f. rubra) anthocyanins in a water model extract under accelerated shelf-life testing

Red cabbage (RC) represents a source of anthocyanins acylated with hydroxycinnamic acids (HCA) that are described to enhance their stability. Nevertheless, data about their thermal degradation are still controversial. Our aim was to comprehensively analyse the degradation kinetics of individual RC anthocyanins in a model aqueous extract treated at 40 °C × 30 days to simulate severe but realistic storage conditions. Free anthocyanins and radical-scavenging capacity showed different kinetics. The results confirm the high stability of RC anthocyanins (t1/2: 16.4-18.4 days), although HPLC analyses of each molecule displayed distinct kinetics with t1/2 from 12.6 to 35.1 days. In particular, the sinapoyl acylation negatively affected the stability of the anthocyanins, while the forms monoacylated with glycosyl p-coumaric and ferulic acids exhibited higher stability. In conclusion, our results indicate that acylation is not a prerogative of stability, as this is instead more dependent on specific acylation patterns and the glycosylation of HCA.

Engineering Yarrowia lipolytica as a Cellulolytic Cell Factory for Production of p-Coumaric Acid from Cellulose and Hemicellulose

De novo biosynthesis of high-value added food additive p-coumaric acid (p-CA) direct from cellulose/hemicellulose is a more sustainable route compared to the chemical route, considering the abundant cellulose/hemicellulose resources. In this study, a novel factory was constructed for the production of p-CA in Yarrowia lipolytica using cellulose/hemicellulose as the sole carbon source. Based on multicopy integration of the TAL gene and reprogramming the shikimic acid pathway, the engineered strain produced 1035.5 ± 67.8 mg/L p-CA using glucose as a carbon source. The strains with overexpression of cellulases and hemicellulases produced 84.3 ± 2.4 and 65.3 ± 4.6 mg/L p-CA, using cellulose (carboxymethyl-cellulose) or hemicellulose (xylan from bagasse) as the carbon source, respectively. This research demonstrated the feasibility of conversion of cost-effective cellulose/hemicellulose into a value-added product and provided a sustainable cellulolytic cell factory for the utilization of cellulose/hemicellulose.

Metal-free production of natural blue colorants through anthocyanin-protein interactions

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.

Self-assembled, disordered structural color from fruit wax bloom

Many visually guided frugivores have eyes highly adapted for blue sensitivity, which makes it perhaps surprising that blue pigmented fruits are not more common. However, some fruits are blue even though they do not contain blue pigments. We investigate dark pigmented fruits with wax blooms, like blueberries, plums, and juniper cones, and find that a structural color mechanism is responsible for their appearance. The chromatic blue-ultraviolet reflectance arises from the interaction of the randomly arranged nonspherical scatterers with light. We reproduce the structural color in the laboratory by recrystallizing wax bloom, allowing it to self-assemble to produce the blue appearance. We demonstrate that blue fruits and structurally colored fruits are not constrained to those with blue subcuticular structure or pigment. Further, convergent optical properties appear across a wide phylogenetic range despite diverse morphologies. Epicuticular waxes are elements of the future bioengineering toolbox as sustainable and biocompatible, self-assembling, self-cleaning, and self-repairing optical biomaterials.

Expression and Purification of Cp3GT: Structural Analysis and Modeling of a Key Plant Flavonol-3-O Glucosyltransferase from Citrus paradisi

Glycosyltransferases (GTs) are pivotal enzymes in the biosynthesis of various biological molecules. This study focuses on the scale-up, expression, and purification of a plant flavonol-specific 3-O glucosyltransferase (Cp3GT), a key enzyme from Citrus paradisi, for structural analysis and modeling. The challenges associated with recombinant protein production in Pichia pastoris, such as proteolytic degradation, were addressed through the optimization of culture conditions and purification processes. The purification strategy employed affinity, anion exchange, and size exclusion chromatography, leading to greater than 95% homogeneity for Cp3GT. In silico modeling, using D-I-TASSER and COFACTOR integrated with the AlphaFold2 pipeline, provided insights into the structural dynamics of Cp3GT and its ligand binding sites, offering predictions for enzyme-substrate interactions. These models were compared to experimentally derived structures, enhancing understanding of the enzyme's functional mechanisms. The findings present a comprehensive approach to produce a highly purified Cp3GT which is suitable for crystallographic studies and to shed light on the structural basis of flavonol specificity in plant GTs. The significant implications of these results for synthetic biology and enzyme engineering in pharmaceutical applications are also considered.

Environmental Stimuli and Phytohormones in Anthocyanin Biosynthesis: A Comprehensive Review

Anthocyanin accumulation in plants plays important roles in plant growth and development, as well as the response to environmental stresses. Anthocyanins have antioxidant properties and play an important role in maintaining the reactive oxygen species (ROS) homeostasis in plant cells. Furthermore, anthocyanins also act as a "sunscreen", reducing the damage caused by ultraviolet radiation under high-light conditions. The biosynthesis of anthocyanin in plants is mainly regulated by an MYB-bHLH-WD40 (MBW) complex. In recent years, many new regulators in different signals involved in anthocyanin biosynthesis were identified. This review focuses on the regulation network mediated by different environmental factors (such as light, salinity, drought, and cold stresses) and phytohormones (such as jasmonate, abscisic acid, salicylic acid, ethylene, brassinosteroid, strigolactone, cytokinin, and auxin). We also discuss the potential application value of anthocyanin in agriculture, horticulture, and the food industry.

Red Cabbage Anthocyanins Attenuate Cognitive Impairment By Attenuating Neuroinflammation and Regulating Gut Microbiota in Aging Mice

Red cabbage anthocyanins may provide health benefits that may be associated with antiaging. The protection of red cabbage anthocyanin-rich extract (ARE) and cyanidin-3-diglucoside-5-glucoside-rich extract (CY3D5G) against age-related cognitive dysfunction was investigated in normal aging mice (male C57BL/6J, 12 months old) administered orally for 12 weeks. Behavioral tests showed that ARE and CY3D5G significantly decreased cognitive impairment (p < 0.05) and had no effect on motor disorder. ARE and CY3D5G increased superoxide dismutase activity by 29.18 and 23.09% and decreased malondialdehyde by 15.74 and 10.05%, respectively, compared to the control. Histological staining showed that ARE and CY3D5G treatment reduced hippocampal neuronal damage and brain-derived neurotrophic factor degeneration. ARE and CY3D5G significantly reduced IL-1β and IL-6 levels in serum and brain (p < 0.05) by promoting the MAPK signaling pathway while enriching the abundance of butyrate-producing bacteria and altering the functional profile of the microbial community. In conclusion, ARE and CY3D5G may attenuate age-related cognitive dysfunction by reducing neuroinflammation and regulating the gut-brain axis.

Protein and Peptide-Based Nanotechnology for Enhancing Stability, Bioactivity, and Delivery of Anthocyanins

Anthocyanin, a unique natural polyphenol, is abundant in plants and widely utilized in biomedicine, cosmetics, and the food industry due to its excellent antioxidant, anticancer, antiaging, antimicrobial, and anti-inflammatory properties. However, the degradation of anthocyanin in an extreme environment, such as alkali pH, high temperatures, and metal ions, limits its physiochemical stabilities and bioavailabilities. Encapsulation and combining anthocyanin with biomaterials could efficiently stabilize anthocyanin for protection. Promisingly, natural or artificially designed proteins and peptides with favorable stabilities, excellent biocapacity, and wide sources are potential candidates to stabilize anthocyanin. This review focuses on recent progress, strategies, and perspectives on protein and peptide for anthocyanin functionalization and delivery, i.e., formulation technologies, physicochemical stability enhancement, cellular uptake, bioavailabilities, and biological activities development. Interestingly, due to the simplicity and diversity of peptide structure, the interaction mechanisms between peptide and anthocyanin could be illustrated. This work sheds light on the mechanism of protein/peptide-anthocyanin nanoparticle construction and expands on potential applications of anthocyanin in nutrition and biomedicine.

A theory for colors of strongly correlated electronic systems

Many strongly correlated transition metal insulators are colored, even though they have band gaps much larger than the highest energy photons from the visible light. An adequate explanation for the color requires a theoretical approach able to compute subgap excitons in periodic crystals, reliably and without free parameters-a formidable challenge. The literature often fails to disentangle two important factors: what makes excitons form and what makes them optically bright. We pick two archetypal cases as examples: NiO with green color and MnF2 with pink color, and employ two kinds of ab initio many body Green's function theories; the first, a perturbative theory based on low-order extensions of the GW approximation, is able to explain the color in NiO, while the same theory is unable to explain why MnF2 is pink. We show its color originates from higher order spin-flip transitions that modify the optical response, which is contained in dynamical mean-field theory (DMFT). We show that symmetry lowering mechanisms may determine how 'bright' these excitons are, but they are not fundamental to their existence.

Progress on molecular modification and functional applications of anthocyanins

Anthocyanins have attracted a lot of attention in the fields of natural pigments, food packaging, and functional foods due to their color, antioxidant, and nutraceutical properties. However, the poor chemical stability and low bioavailability of anthocyanins currently limit their application in the food industry. Various methods can be used to modify the structure of anthocyanins and thus improve their stability and bioavailability characteristics under food processing, storage, and gastrointestinal conditions. This paper aims to review in vitro modification methods for altering the molecular structure of anthocyanins, as well as their resulting improved properties such as color, stability, solubility, and antioxidant properties, and functional applications as pigments, sensors and functional foods. In industrial production, by mixing co-pigments with anthocyanins in food systems, the color and stability of anthocyanins can be improved by using non-covalent co-pigmentation. By acylation of fatty acids and aromatic acids with anthocyanins before incorporation into food systems, the surface activity of anthocyanins can be activated and their antioxidant and bioactivity can be improved. Various other chemical modification methods, such as methylation, glycosylation, and the formation of pyranoanthocyanins, can also be utilized to tailor the molecular properties of anthocyanins expanding their range of applications in the food industry.

Pharmacology of pannexin channels

Pannexin channels play fundamental roles in regulating inflammation and have been implicated in many diseases including hypertension, stroke, and neuropathic pain. Thus, the ability to pharmacologically block these channels is a vital component of several therapeutic approaches. Pharmacologic interrogation of model systems also provides a means to discover new roles for pannexins in cell physiology. Here, we review the state of the art for agents that can be used to block pannexin channels, with a focus on chemical pharmaceuticals and peptide mimetics that act on pannexin 1. Guidance on interpreting results obtained with pannexin pharmacologics in experimental systems is discussed, as well as strengths and caveats of different agents, including specificity and feasibility of clinical application.

Interfacial charge transfer of Carrisa edulis fruit extract capped Co3O4 nanoparticles on the surface of MK30: An efficient photocatalytic removal of methylthioninium chloride and tetracycline organic pollutants

The in-depth usage of organic pollutants by pharmaceutical industries constitutes a major contaminant to the bodies of water due to their solubility, great mobility, ability to get attached to water bodies for a long period of time, and low biodegradability. Due to these, it may further cause disease and change the ecosystem of aqueous and other living organisms. Accordingly, effective removal of organic contaminants from waste water is a vital step in reducing the hazards. Photocatalysis is a potential technique for removing hazardous organic pollutants from wastewater. In this work, a simple ultra-sonication assisted approach, a series of Carrisa edulis fruit extract capped Co₃O₄ nanoparticles decorated on Montmorillonite K30 nanosheets (Co₃O₄/MK30) were prepared. The inherent physicochemical appearance and optical properties of as-prepared nanomaterials were investigated using a variety of analytical techniques. TEM analysis depicted the spherical shape of the Co₃O₄ NPs with the size of 11.25 nm. The degradation of methylthioninium chloride as a dye and tetracycline drug pollutants has been investigated in this study using individual and simultaneous photocatalysis systems in the presence of pure Co₃O₄ NPs and different ratios of Co₃O₄/MK30 nanocomposites. Owing to the generation of OH and O₂ radicals, the 20% loaded Co₃O₄ on MK30 had the best photocatalytic performance of methylthioninium chloride (98.12%) and tetracycline degradation (87.4%), on exposing it to visible light. This research introduces a new design for MK30-based nanomaterials and proposes its use in environmental challenges.

Fabrication of silk sericin-anthocyanin nanocoating for chelating and saturation-visualization detection of metal ions

Silk sericin (SS) is a natural water-soluble protein with the potential to chelate metal ions via its polar groups. However, the difficulty of identifying the saturation of SS limits its application as filter films. One solution is to construct SS filter films with an indicator to reflect the degree of saturation of silk sericin. Hence, the nanocoating consisting of co-assembled SS protein and anthocyanin (C3G) nanoparticles is designed, constructed, and characterized to chelate metal ions with a saturation-visualization detection behavior. Here, metal ions Zn²⁺ and Al³⁺ are chosen as models to explore the chelating ability of SS and indicator behaviors of C3G, which could indicate the saturation degree of SS. Interestingly, after the saturation of SS in the solution and filter film situations, the visible color progressively shifts from pink to blue (Zn²⁺) or violet (Al³⁺), with the corresponding redshift of UV-Vis absorbance of C3G. Remarkable removal effectiveness of Zn²⁺ and Al³⁺, namely 93.16% and 53.97%, as well as an evident saturation-visualization detection, were identified by filter paper films with the nanocoating. Our research provides a fresh viewpoint for designing SS filter films that could effectively remove metal ions while enabling real-time viewing.

Self-Powered Edible Defrosting Sensor

Improper freezing of food causes food waste and negatively impacts the environment. In this work, we propose a device that can detect defrosting events by coupling a temperature-activated galvanic cell with an ionochromic cell, which is activated by the release of ions during current flow. Both the components of the sensor are fabricated through simple and low-energy-consuming procedures from edible materials. The galvanic cell operates with an aqueous electrolyte solution, producing current only at temperatures above the freezing point of the solution. The ionochromic cell exploits the current generated during the defrosting to release tin ions, which form complexes with natural dyes, causing the color change. Therefore, this sensor provides information about defrosting events. The temperature at which the sensor reacts can be tuned between 0 and -50 °C. The device can thus be flexibly used in the supply chain: as a sensor, it can measure the length of exposure to above-the-threshold temperatures, while as a detector, it can provide a signal that there was exposure to above-the-threshold temperatures. Such a device can ensure that frozen food is handled correctly and is safe for consumption. As a sensor, it could be used by the workers in the supply chain, while as a detector, it could be useful for end consumers, ensuring that the food was properly frozen during the whole supply chain.

Improved Stability of Blue Colour of Anthocyanins from Lycium ruthenicum Murr. Based on Copigmentation

Natural blue food colourant is rare. The aim of this work was to screen compounds from the common copigments that could improve the blue tones of anthocyanins (ACNs) and to investigate the effect of different copigments on the colour stability of anthocyanins in neutral species. International Commission on Illumination (CIE) colour space, UV, IR, NMR, atomic force microscopy (AFM) and computational chemistry methods were utilised to evaluate ACNs from Lycium ruthenicum Murr. (LR), which is complexed with food additives and biological agents. The results indicate that Pro-Xylane (PX), Ectoin (ECT) and dipotassium glycyrrhizinate (DG) enhance the blue colour of the ACNs. ACNs-PX presents a colour close to Oxford Blue and has a surface height of 2.13 ± 0.14 nm and slightly improved stability. The half-life of ACNs-DG is improved 24.5-fold and had the highest complexation energy (-50.63/49.15) kcal/mol, indicating hydrogen bonds and π-π stacking forces enhance stability. These findings offer a new perspective for anthocyanin utilisation as a blue colourant and contribute to the large-scale application of LR.

UV-Visible Absorption Spectra of Solvated Molecules by Quantum Chemical Machine Learning

Predicting UV-visible absorption spectra is essential to understand photochemical processes and design energy materials. Quantum chemical methods can deliver accurate calculations of UV-visible absorption spectra, but they are computationally expensive, especially for large systems or when one computes line shapes from thermal averages. Here, we present an approach to predict UV-visible absorption spectra of solvated aromatic molecules by quantum chemistry (QC) and machine learning (ML). We show that a ML model, trained on the high-level QC calculation of the excitation energy of a set of aromatic molecules, can accurately predict the line shape of the lowest-energy UV-visible absorption band of several related molecules with less than 0.1 eV deviation with respect to reference experimental spectra. Applying linear decomposition analysis on the excitation energies, we unveil that our ML models probe vertical excitations of these aromatic molecules primarily by learning the atomic environment of their phenyl rings, which align with the physical origin of the π →π* electronic transition. Our study provides an effective workflow that combines ML with quantum chemical methods to accelerate the calculations of UV-visible absorption spectra for various molecular systems.

Foodomics: A Data-Driven Approach to Revolutionize Nutrition and Sustainable Diets

Globally, we are failing to meet numerous nutritional, health, and environmental targets linked to food. Defining food composition in its full chemical and quantitative diversity is central to data-driven decision making for supporting nutrition and sustainable diets. "Foodomics"-the application of omics-technology to characterize and quantify biomolecules to improve wellbeing-has the potential to comprehensively elucidate what is in food, how this composition varies across the food system, and how diet composition as an ensemble of foods guides outcomes for nutrition, health, and sustainability. Here, we outline: (i) challenges of evaluating food composition; (ii) state-of-the-art omics technology and innovations for the analysis of food; and (iii) application of foodomics as a complementary data-driven approach to revolutionize nutrition and sustainable diets. Featuring efforts of the Periodic Table of Food Initiative, a participatory effort to create a globally shared foodomics platform, we conclude with recommendations to accelerate foodomics in ways that strengthen the capacity of scientists and benefit all people.

Natural and Synthetic Flavylium-Based Dyes: The Chemistry Behind the Color

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.

Anthocyanins from Aristotelia chilensis Prevent Olanzapine-Induced Hepatic-Lipid Accumulation but Not Insulin Resistance in Skeletal Muscle Cells

Type 2 diabetes and obesity are major problems worldwide and dietary polyphenols have shown efficacy to ameliorate signs of these diseases. Anthocyanins from berries display potent antioxidants and protect against weight gain and insulin resistance in different models of diet-induced metabolic syndrome. Olanzapine is known to induce an accelerated form of metabolic syndrome. Due to the aforementioned, we evaluated whether delphinidin-3,5-O-diglucoside (DG) and delphinidin-3-O-sambubioside-5-O-glucoside (DS), two potent antidiabetic anthocyanins isolated from Aristotelia chilensis fruit, could prevent olanzapine-induced steatosis and insulin resistance in liver and skeletal muscle cells, respectively. HepG2 liver cells and L6 skeletal muscle cells were co-incubated with DG 50 μg/mL or DS 50 μg/mL plus olanzapine 50 μg/mL. Lipid accumulation was determined in HepG2 cells while the expression of p-Akt as a key regulator of the insulin-activated signaling pathways, mitochondrial function, and glucose uptake was assessed in L6 cells. DS and DG prevented olanzapine-induced lipid accumulation in liver cells. However, insulin signaling impairment induced by olanzapine in L6 cells was not rescued by DS and DG. Thus, anthocyanins modulate lipid metabolism, which is a relevant factor in hepatic tissue, but do not significantly influence skeletal muscle, where a potent antioxidant effect of olanzapine was found.

Acylated Anthocyanins from Red Cabbage and Purple Sweet Potato Can Bind Metal Ions and Produce Stable Blue Colors

Red cabbage (RC) and purple sweet potato (PSP) are naturally rich in acylated cyanidin glycosides that can bind metal ions and develop intramolecular π-stacking interactions between the cyanidin chromophore and the phenolic acyl residues. In this work, a large set of RC and PSP anthocyanins was investigated for its coloring properties in the presence of iron and aluminum ions. Although relatively modest, the structural differences between RC and PSP anthocyanins, i.e., the acylation site at the external glucose of the sophorosyl moiety (C2-OH for RC vs. C6-OH for PSP) and the presence of coordinating acyl groups (caffeoyl) in PSP anthocyanins only, made a large difference in the color expressed by their metal complexes. For instance, the Al³⁺-induced bathochromic shifts for RC anthocyanins reached ca. 50 nm at pH 6 and pH 7, vs. at best ca. 20 nm for PSP anthocyanins. With Fe²⁺ (quickly oxidized to Fe³⁺ in the complexes), the bathochromic shifts for RC anthocyanins were higher, i.e., up to ca. 90 nm at pH 7 and 110 nm at pH 5.7. A kinetic analysis at different metal/ligand molar ratios combined with an investigation by high-resolution mass spectrometry suggested the formation of metal–anthocyanin complexes of 1:1, 1:2, and 1:3 stoichiometries. Contrary to predictions based on steric hindrance, acylation by noncoordinating acyl residues favored metal binding and resulted in complexes having much higher molar absorption coefficients. Moreover, the competition between metal binding and water addition to the free ligands (leading to colorless forms) was less severe, although very dependent on the acylation site(s). Overall, anthocyanins from purple sweet potato, and even more from red cabbage, have a strong potential for development as food colorants expressing red to blue hues depending on pH and metal ion.