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Dangles O. Anthocyanins as Natural Food Colorings: The Chemistry Behind and Challenges Still Ahead. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12356-12372. [PMID: 38804162 DOI: 10.1021/acs.jafc.4c01050] [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: 05/29/2024]
Abstract
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.
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Affiliation(s)
- Olivier Dangles
- Research Unit SQPOV, Avignon University, INRAE, 84000 Avignon, France
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2
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Liu C, Li X, Zeng Y, Liang S, Sun J, Bai W. Interaction between a Commercial Mannoprotein and Cyanidin-3- O-glucoside-4-vinylphenol and Its Stability and Antioxidative Properties as a Novel Functional Pigment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37910136 DOI: 10.1021/acs.jafc.3c05643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2023]
Abstract
Hydroxyphenyl-pyranoanthocyanins, which are derived from anthocyanins and phenolic acids during the fermentation and aging of red wine, are prone to polymerization and precipitation, which largely limits their application and bioactivity research. In the present study, cyanidin-3-O-glucoside-4-vinylphenol (C3GVP), a hydroxyphenyl-pyranoanthocaynin, was prepared from C3G and p-coumaric acid, and mannoprotein (MP) was employed to improve its stability in various complex solvents by forming a stable anthocyanin-MP complex. We used scanning electron microscopy, ultraviolet-visible spectroscopy, Fourier-transform infrared spectroscopy, and circular dichroism spectroscopy to observe structural changes in C3GVP and MP. The results demonstrated that the intermolecular polymerization of C3GVP was mitigated and the secondary conformation of MP was changed slightly. Fluorescence spectroscopy and molecular docking indicated that C3GVP and MP interacted via hydrogen bonds and hydrophobic interactions. Importantly, the C3GVP-MP complex exhibited better thermal stability and antioxidant capacity than C3G.
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Affiliation(s)
- Chuqi Liu
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China
| | - Xusheng Li
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China
| | - Yingyu Zeng
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China
| | - Shuyan Liang
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China
| | - Jianxia Sun
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China
| | - Weibin Bai
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou 510632, PR China
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3
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Thermal stability comparison between 10-catechyl-pyranoanthocyanins and anthocyanins derived from pelargonidin, cyanidin, and malvidin. Food Chem 2023; 403:134305. [DOI: 10.1016/j.foodchem.2022.134305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 09/13/2022] [Accepted: 09/14/2022] [Indexed: 11/23/2022]
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4
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Martins LMOS, Wang X, Silva GTM, Junqueira HC, Fornaciari B, Lopes LF, Silva CP, Zhou P, Cavalcante VF, Baptista MS, Quina FH. Red Wine Inspired Chromophores as Photodynamic Therapy Sensitizers. Photochem Photobiol 2022; 99:732-741. [PMID: 35944220 DOI: 10.1111/php.13682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Accepted: 07/25/2022] [Indexed: 11/30/2022]
Abstract
Hydroxypyranoflavylium (HPF) cations are synthetic analogs possessing the same basic chromophore as the pyranoanthocyanins that form during the maturation of red wine. HPF cations absorb strongly in the visible spectral region, and most are fluorescent, triplet-sensitize singlet oxygen formation in solution and are strong photooxidants, properties that are desirable in a sensitizer for photodynamic therapy (PDT). The results of this study demonstrate that several simple HPF dyes can indeed function as PDT sensitizers. Of the eight HPF cations investigated in this work, four were phototoxic to a human cervical adenocarcinoma cell line (HeLa) at the 1-10 μmol dm-3 level, while only one of the eight compounds showed noticeable cytotoxicity in the dark. Neither a Type I nor a Type II mechanism can adequately rationalize the differences in phototoxicity of the compounds. Colocalization experiments with the most phototoxic compound demonstrated the affinity of the dye for both the mitochondria and lysosomes of HeLa cells. The fact that relatively modest structural differences, e.g., the exchange of an electron-donating substituent for an electron-withdrawing substituent, can cause profound differences in the phototoxicity, together with the relatively facile synthesis of substituted HPF cations, makes them interesting candidates for further evaluation as PDT sensitizers.
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Affiliation(s)
- Lucas M. O. S. Martins
- Instituto de Química, Universidade de São Paulo Av. Lineu Prestes 748 São Paulo 05508‐900 Brazil
| | - Xuhui Wang
- Instituto de Química, Universidade de São Paulo Av. Lineu Prestes 748 São Paulo 05508‐900 Brazil
- School of Pharmaceutical Science and Technology Tianjin University Tianjin China
- National University of Singapore
| | - Gustavo T. M. Silva
- Instituto de Química, Universidade de São Paulo Av. Lineu Prestes 748 São Paulo 05508‐900 Brazil
| | - Helena C. Junqueira
- Instituto de Química, Universidade de São Paulo Av. Lineu Prestes 748 São Paulo 05508‐900 Brazil
| | - Bárbara Fornaciari
- Instituto de Química, Universidade de São Paulo Av. Lineu Prestes 748 São Paulo 05508‐900 Brazil
| | - Lohanna F. Lopes
- Instituto de Química, Universidade de São Paulo Av. Lineu Prestes 748 São Paulo 05508‐900 Brazil
| | - Cassio P. Silva
- Instituto de Química, Universidade de São Paulo Av. Lineu Prestes 748 São Paulo 05508‐900 Brazil
| | - Peng Zhou
- Instituto de Química, Universidade de São Paulo Av. Lineu Prestes 748 São Paulo 05508‐900 Brazil
- School of Pharmaceutical Science and Technology Tianjin University Tianjin China
- Tsinghua University Beijing China
| | - Victor F. Cavalcante
- Instituto de Química, Universidade de São Paulo Av. Lineu Prestes 748 São Paulo 05508‐900 Brazil
| | - Mauricio S. Baptista
- Instituto de Química, Universidade de São Paulo Av. Lineu Prestes 748 São Paulo 05508‐900 Brazil
| | - Frank H. Quina
- Instituto de Química, Universidade de São Paulo Av. Lineu Prestes 748 São Paulo 05508‐900 Brazil
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5
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Voss DM, Miyagusuku-Cruzado G, Giusti MM. Comparing the thermal stability of 10-carboxy-, 10-methyl-, and 10-catechyl-pyranocyanidin-3-glucosides and their precursor, cyanidin-3-glucoside. NPJ Sci Food 2022; 6:16. [PMID: 35181657 PMCID: PMC8857255 DOI: 10.1038/s41538-022-00131-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Accepted: 01/20/2022] [Indexed: 11/20/2022] Open
Abstract
Pyranoanthocyanins are vibrant, naturally derived pigments formed by the reaction of an anthocyanin with a cofactor containing a partially negatively charged carbon. This study compared the thermal stability and degradation products of 10-carboxy-pyranocyanidin-3-glucoside (pyruvic acid cofactor), 10-methyl-pyranocyanidin-3-glucoside (acetone cofactor), and 10-catechyl-pyranocyanidin-3-glucoside (caffeic acid cofactor) with their anthocyanin precursor to evaluate the role of the pyranoanthocyanin C10 substitution on stability. Pyranoanthocyanins exhibited absorbance half-lives ~2.1-8.6 times greater than cyanidin-3-glucoside, with ~15-52% of their original pigment remaining after 12 h of 90 °C heating at pH 3.0. 10-Methyl-pyranocyanidin-3-glucoside was the most stable (p < 0.01) based on UHPLC-PDA analysis, while 10-catechyl-pyranocyanidin-3-glucoside had the most stable color in part due to contribution from a colored degradation compound. Protocatechuic acid formed in all heated samples, which suggested a similar degradation mechanism among pigments. In conclusion, the C10 substitution impacted the extent of pyranoanthocyanin stability and the degradation compounds formed.
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Affiliation(s)
- Danielle M Voss
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH, 43210-1007, USA
| | - Gonzalo Miyagusuku-Cruzado
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH, 43210-1007, USA
| | - M Mónica Giusti
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH, 43210-1007, USA.
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Elucidating the Color of Rosé Wines Using Polyphenol-Targeted Metabolomics. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27041359. [PMID: 35209149 PMCID: PMC8874620 DOI: 10.3390/molecules27041359] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 02/14/2022] [Accepted: 02/15/2022] [Indexed: 11/16/2022]
Abstract
The color of rosé wines is extremely diverse and a key element in their marketing. It is due to the presence of anthocyanins and of additional pigments derived from them and from other wine constituents. To explore the pigment composition and determine its links with color, 268 commercial rosé wines were analysed. The concentration of 125 polyphenolic compounds was determined by a targeted metabolomics approach using ultra high-performance liquid chromatography coupled to triple quadrupole mass spectrometry (UHPLC-QqQ-MS) analysis in the Multiple Reaction Monitoring (MRM) mode and the color characterised by spectrophotometry and CieLab parameters. Chemometrics analysis of the composition and color data showed that although color intensity is primarily determined by polyphenol extraction (especially anthocyanins and flavanols) from the grapes, different color styles correspond to different pigment compositions. The salmon shade of light rosé wines is mostly due to pyranoanthocyanin pigments, resulting from reactions of anthocyanins with phenolic acids and pyruvic acid, a yeast metabolite. Redness of intermediate color wines is related to anthocyanins and carboxypoyranoanthocyanins and that of dark rosé wines to products of anthocyanin reactions with flavanols while yellowness of these wines is associated to oxidation.
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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: 73] [Impact Index Per Article: 24.3] [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.
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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
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8
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Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation. Int J Food Microbiol 2021; 354:109248. [PMID: 34059319 DOI: 10.1016/j.ijfoodmicro.2021.109248] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 05/07/2021] [Accepted: 05/16/2021] [Indexed: 02/06/2023]
Abstract
This work was carried out to elaborate selenium (Se) bio-enriched fermented Mediterranean fruit juices. To this purpose, pomegranate and table red grape juices were added with sodium selenite (Na2SeO3) and fermented by Levilactobacillus brevis CRL 2051 and Fructobacillus tropaeoli CRL 2034 individually or combined. To better evaluate the effect of selenite addition and starter strain inoculums on the total bacterial community of the fruit juices, fermentation trials were performed with raw and pasteurized fruit juices. No statistical significant differences were observed for total mesophilic microorganisms (TMM) and rod-shaped lactic acid bacteria (LAB) levels among raw and pasteurized juices inoculated with the starter strains, while significant differences between those juices with and without selenite were registered. LAB cocci, Pseudomonadaceae and yeasts were detected only for the raw juice preparations. The dominance of L. brevis CRL 2051 and F. tropaeoli CRL 2034 was confirmed by randomly amplified polymorphic DNA (RAPD)-PCR analysis. After fermentation, pH dropped for all inoculated trials and control raw juices. The soluble solid content (SSC) levels of the raw juices were higher than the corresponding pasteurized trials. The thermal treatment affected consistently yellowness of grape juice trials and redness of pomegranate juices. No microbial Se accumulation was registered for pomegranate juices, while F. tropaeoli CRL 2034 accumulated the highest amount of Se (65.5 μg/L) in the grape juice. For this reason, only trials carried out with raw grape juices were investigated by metagenomics analysis by Illumina MiSeq technology. Non-inoculated grape juices were massively fermented by acetic acid bacteria while Fructobacillus and Lactobacillus (previous genus name of Levilactobacillus) represented the highest operational taxonomy units (OTUs) relative abundance % of the trials inoculated with the starter strains as confirmed by this technique.
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9
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Acylated Anthocyanins from Red Cabbage and Purple Sweet Potato Can Bind Metal Ions and Produce Stable Blue Colors. Int J Mol Sci 2021; 22:ijms22094551. [PMID: 33925312 PMCID: PMC8123718 DOI: 10.3390/ijms22094551] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 04/19/2021] [Accepted: 04/23/2021] [Indexed: 01/02/2023] Open
Abstract
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.
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10
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de Matos AM, Blázquez-Sánchez MT, Bento-Oliveira A, de Almeida RFM, Nunes R, Lopes PEM, Machuqueiro M, Cristóvão JS, Gomes CM, Souza CS, El Idrissi IG, Colabufo NA, Diniz A, Marcelo F, Oliveira MC, López Ó, Fernandez-Bolaños JG, Dätwyler P, Ernst B, Ning K, Garwood C, Chen B, Rauter AP. Glucosylpolyphenols as Inhibitors of Aβ-Induced Fyn Kinase Activation and Tau Phosphorylation: Synthesis, Membrane Permeability, and Exploratory Target Assessment within the Scope of Type 2 Diabetes and Alzheimer's Disease. J Med Chem 2020; 63:11663-11690. [PMID: 32959649 DOI: 10.1021/acs.jmedchem.0c00841] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Despite the rapidly increasing number of patients suffering from type 2 diabetes, Alzheimer's disease, and diabetes-induced dementia, there are no disease-modifying therapies that are able to prevent or block disease progress. In this work, we investigate the potential of nature-inspired glucosylpolyphenols against relevant targets, including islet amyloid polypeptide, glucosidases, and cholinesterases. Moreover, with the premise of Fyn kinase as a paradigm-shifting target in Alzheimer's drug discovery, we explore glucosylpolyphenols as blockers of Aβ-induced Fyn kinase activation while looking into downstream effects leading to Tau hyperphosphorylation. Several compounds inhibit Aβ-induced Fyn kinase activation and decrease pTau levels at 10 μM concentration, particularly the per-O-methylated glucosylacetophloroglucinol and the 4-glucosylcatechol dibenzoate, the latter inhibiting also butyrylcholinesterase and β-glucosidase. Both compounds are nontoxic with ideal pharmacokinetic properties for further development. This work ultimately highlights the multitarget nature, fine structural tuning capacity, and valuable therapeutic significance of glucosylpolyphenols in the context of these metabolic and neurodegenerative disorders.
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Affiliation(s)
- Ana M de Matos
- Centro de Química Estrutural, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, Lisboa 1749-016, Portugal
| | - M Teresa Blázquez-Sánchez
- Centro de Química Estrutural, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, Lisboa 1749-016, Portugal
| | - Andreia Bento-Oliveira
- Centro de Química Estrutural, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, Lisboa 1749-016, Portugal
| | - Rodrigo F M de Almeida
- Centro de Química Estrutural, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, Lisboa 1749-016, Portugal
| | - Rafael Nunes
- Centro de Química Estrutural, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, Lisboa 1749-016, Portugal.,Biosystems & Integrative Sciences Institute, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, Lisboa 1749-016, Portugal
| | - Pedro E M Lopes
- Biosystems & Integrative Sciences Institute, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, Lisboa 1749-016, Portugal
| | - Miguel Machuqueiro
- Biosystems & Integrative Sciences Institute, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, Lisboa 1749-016, Portugal
| | - Joana S Cristóvão
- Biosystems & Integrative Sciences Institute, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, Lisboa 1749-016, Portugal
| | - Cláudio M Gomes
- Biosystems & Integrative Sciences Institute, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, Lisboa 1749-016, Portugal
| | - Cleide S Souza
- Department of Chemistry, The University of Sheffield, Dainton Building, Brook Hill, Sheffield S3 7HF, United Kingdom
| | - Imane G El Idrissi
- Dipartimento di Farmacia-Scienze del Farmaco, Università degli Studi di Bari "A. Moro", Via Orabona, 4, 70125 Bari, Italy
| | - Nicola A Colabufo
- Dipartimento di Farmacia-Scienze del Farmaco, Università degli Studi di Bari "A. Moro", Via Orabona, 4, 70125 Bari, Italy
| | - Ana Diniz
- UCIBIO, REQUIMTE, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Caparica 2829-516, Portugal
| | - Filipa Marcelo
- UCIBIO, REQUIMTE, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Caparica 2829-516, Portugal
| | - M Conceição Oliveira
- Mass Spectrometry Facility at CQE, Insituto Superior Técnico, Av. Rovisco Pais, Lisboa 1049-001, Portugal
| | - Óscar López
- Departamento de Química Orgánica, Facultad de Química, Universidad de Sevilla, Apartado 1203, Sevilla E-41071, Spain
| | - José G Fernandez-Bolaños
- Departamento de Química Orgánica, Facultad de Química, Universidad de Sevilla, Apartado 1203, Sevilla E-41071, Spain
| | - Philipp Dätwyler
- Department of Pharmaceutical Sciences, University of Basel, Klingelbergstrasse 50, Basel CH-4056, Switzerland
| | - Beat Ernst
- Department of Pharmaceutical Sciences, University of Basel, Klingelbergstrasse 50, Basel CH-4056, Switzerland
| | - Ke Ning
- Department of Neuroscience, Sheffield Institute for Translational Neuroscience, The University of Sheffield, Sheffield S10 2HQ, United Kingdom
| | - Claire Garwood
- Department of Neuroscience, Sheffield Institute for Translational Neuroscience, The University of Sheffield, Sheffield S10 2HQ, United Kingdom
| | - Beining Chen
- Department of Chemistry, The University of Sheffield, Dainton Building, Brook Hill, Sheffield S3 7HF, United Kingdom
| | - Amélia P Rauter
- Centro de Química Estrutural, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, Lisboa 1749-016, Portugal
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11
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Wang J, Siddique F, Freitas AA, Silva CP, Silva GTM, Quina FH, Lischka H, Aquino AJA. A computational study of the ground and excited state acidities of synthetic analogs of red wine pyranoanthocyanins. Theor Chem Acc 2020. [DOI: 10.1007/s00214-020-02633-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Silva CP, Silva GTM, Costa TDS, Carneiro VMT, Siddique F, Aquino AJA, Freitas AA, Clark JA, Espinoza EM, Vullev VI, Quina FH. Chromophores inspired by the colors of fruit, flowers and wine. PURE APPL CHEM 2020. [DOI: 10.1515/pac-2019-0226] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
AbstractAnthocyanins, which are responsible for most of the red, blue and purple colors of fruits and flowers, are very efficient at absorbing and dissipating light energy via excited state proton transfer or charge-transfer mediated internal conversion without appreciable excited triplet state formation. During the maturation of red wines, grape anthocyanins are slowly transformed into pyranoanthocyanins, which have a much more chemically stable pyranoflavylium cation chromophore. Development of straightforward synthetic routes to mono- and disubstituted derivatives of the pyranoflavylium cation chromophore has stimulated theoretical and experimental studies that highlight the interesting absorption and emission properties and redox properties of pyranoflavylium cations. Thus, p-methoxyphenyl substitution enhances the fluorescence quantum yield, while a p-dimethylaminophenyl substituent results in fast decay via a twisted intramolecular charge-transfer (TICT) state. Unlike anthocyanins and their synthetic analogs (flavylium cations), a variety of pyranoflavylium cations form readily detectable excited triplet states that sensitize singlet oxygen formation in solution and exhibit appreciable two-photon absorption cross sections for near-infrared light, suggesting a potential for applications in photodynamic therapy. These excited triplet states have microsecond lifetimes in solution and excited state reduction potentials of at least 1.3 V vs. SCE, features that are clearly desirable in a triplet photoredox catalyst.
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Affiliation(s)
- Cassio P. Silva
- Instituto de Química, Universidade de São Paulo, São Paulo, Brazil
| | | | | | | | - Farhan Siddique
- School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, China
| | - Adelia J. A. Aquino
- School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, China
| | - Adilson A. Freitas
- Instituto Superior Técnico, Universidade Nova de Lisboa, Lisbon, Portugal
| | - John A. Clark
- Materials Science and Engineering, University of California Riverside, Riverside, CA, USA
| | - Eli M. Espinoza
- Materials Science and Engineering, University of California Riverside, Riverside, CA, USA
| | - Valentine I. Vullev
- Materials Science and Engineering, University of California Riverside, Riverside, CA, USA
| | - Frank H. Quina
- Instituto de Química, Universidade de São Paulo, São Paulo, Brazil
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Gil M, Louazil P, Iturmendi N, Moine V, Cheynier V, Saucier C. Effect of polyvinylpolypyrrolidone treatment on rosés wines during fermentation: Impact on color, polyphenols and thiol aromas. Food Chem 2019; 295:493-498. [PMID: 31174786 DOI: 10.1016/j.foodchem.2019.05.125] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 05/15/2019] [Accepted: 05/17/2019] [Indexed: 10/26/2022]
Abstract
Fining treatment with polyvinylpolypyrrolidone (PVPP) is often used during winemaking of rosé wines. It can modulate the intensity and hue of their pink color and prevent some organoleptic degradations. In this paper, the effect of PVPP treatments on rosé wine during fermentation was investigated by measuring color, polyphenol content and thiol aromas. As expected, colorimetry results showed a decrease in color, indicating some adsorption of anthocyanins and other pigments. This was confirmed by UPLC-ESI-MS/MS analyses. Specific adsorption of certain families of polyphenols was evidenced. Flavonols, flavanols and anthocyanins, especially coumaroylated anthocyanins were preferentially adsorbed by PVPP. The thiol content (3-sulfanylhexyl acetate (3SHA) and 3-sulfanylhexan-1-ol (3SH)) was usually higher after PVPP treatments, in a dose dependent manner. A possible explanation is that the partial adsorption of some polyphenols at an early stage of fermentation would later limit the amount of quinone compounds able to trap thiol aromas.
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Affiliation(s)
- Mélodie Gil
- SPO, Univ Montpellier, INRA, Montpellier SupAgro, Montpellier, France
| | | | | | - Virginie Moine
- Biolaffort, 126 Quai de la Souys, 33100 Bordeaux, France
| | | | - Cédric Saucier
- SPO, Univ Montpellier, INRA, Montpellier SupAgro, Montpellier, France.
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14
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Siddique F, Silva CP, Medeiros Silva GT, Lischka H, Quina FH, Aquino AJA. The electronic transitions of analogs of red wine pyranoanthocyanin pigments. Photochem Photobiol Sci 2019; 18:45-53. [DOI: 10.1039/c8pp00391b] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
High level theoretical methods have been used in order to understand structural effects on the absorption spectra of pyranoanthocyanins.
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Affiliation(s)
- Farhan Siddique
- School of Pharmaceutical Science and Technology
- Tianjin University
- Tianjin 300072
- People's Republic of China
| | - Cassio P. Silva
- Instituto de Química
- Universidade de São Paulo
- São Paulo
- Brazil
| | | | - Hans Lischka
- School of Pharmaceutical Science and Technology
- Tianjin University
- Tianjin 300072
- People's Republic of China
- Department of Chemistry and Biochemistry
| | - Frank H. Quina
- Instituto de Química
- Universidade de São Paulo
- São Paulo
- Brazil
| | - Adelia J. A. Aquino
- School of Pharmaceutical Science and Technology
- Tianjin University
- Tianjin 300072
- People's Republic of China
- Department of Chemistry and Biochemistry
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15
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Dangles O, Fenger JA. The Chemical Reactivity of Anthocyanins and Its Consequences in Food Science and Nutrition. Molecules 2018; 23:molecules23081970. [PMID: 30087225 PMCID: PMC6222895 DOI: 10.3390/molecules23081970] [Citation(s) in RCA: 138] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 07/22/2018] [Accepted: 07/31/2018] [Indexed: 11/29/2022] Open
Abstract
Owing to their specific pyrylium nucleus (C-ring), anthocyanins express a much richer chemical reactivity than the other flavonoid classes. For instance, anthocyanins are weak diacids, hard and soft electrophiles, nucleophiles, prone to developing π-stacking interactions, and bind hard metal ions. They also display the usual chemical properties of polyphenols, such as electron donation and affinity for proteins. In this review, these properties are revisited through a variety of examples and discussed in relation to their consequences in food and in nutrition with an emphasis on the transformations occurring upon storage or thermal treatment and on the catabolism of anthocyanins in humans, which is of critical importance for interpreting their effects on health.
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16
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Márquez-Rodríguez AS, Grajeda-Iglesias C, Sánchez-Bojorge NA, Figueroa-Espinoza MC, Rodríguez-Valdez LM, Fuentes-Montero ME, Salas E. Theoretical Characterization by Density Functional Theory (DFT) of Delphinidin 3- O-Sambubioside and Its Esters Obtained by Chemical Lipophilization. Molecules 2018; 23:molecules23071587. [PMID: 29966272 PMCID: PMC6100018 DOI: 10.3390/molecules23071587] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 06/26/2018] [Accepted: 06/27/2018] [Indexed: 12/02/2022] Open
Abstract
Anthocyanins are water-soluble phenolic pigments. However, their poor solubility in lipidic media limits their use. This hurdle can be overcome with the lipophilization of anthocyanins, which consists of adding an aliphatic chain to a hydrophilic compound, in order to increase its solubility in lipids. Still, the unspecific chemical lipophilization of anthocyanin-esters produces molecules with different properties from their precursors. In this work, experimental changes of anthocyanin-esters obtained by chemical lipophilization are investigated in silico aiming specifically at observing their molecular behavior and comparing it with their anthocyanin precursor. Thus, the analysis of delphinidin 3-O-sambubioside and its esters employing Density Functional Theory (DFT) methods, such as the hybrid functional B3LYP in combination with the 6-31++G(d,p) Pople basis set, provides the ground state properties, the local reactivity and the molecular orbitals (MOs) of these compounds. Excited states properties were analyzed by TD-DFT with the B3LYP functional, and the M06 and M06-2X meta-GGA functionals. Local reactivity calculations showed that the electrophilic site for all the anthocyanin-esters was the same as the one for the anthocyanin precursor, however the nucleophilic site changed depending localization of the esterification. TD-DFT results indicate that the place of esterification could change the electronic transitions and the MOs spatial distribution.
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Affiliation(s)
| | | | | | | | | | | | - Erika Salas
- Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua 31125, México.
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17
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da Silva C, Pioli RM, Liu L, Zheng S, Zhang M, Silva GTM, Carneiro VMT, Quina FH. Improved Synthesis of Analogues of Red Wine Pyranoanthocyanin Pigments. ACS OMEGA 2018; 3:954-960. [PMID: 31457941 PMCID: PMC6641511 DOI: 10.1021/acsomega.7b01955] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/07/2017] [Accepted: 01/16/2018] [Indexed: 06/10/2023]
Abstract
An improved procedure is described for the preparation of pyranoflavylium cations from the reaction of 5,7-dihydroxy-4-methylflavylium cation with aromatic aldehydes. Modifications of the procedure of Chassaing et al. (Tetrahedron Lett. 2008, 49, 6999-7004; Tetrahedron 2015, 71, 3066-3078) circumvent the reported restriction to electron-rich benzaldehydes and provide access to a wide variety of substituted pyranoflavylium cations, including those with electron-withdrawing substituents or an attached heterocyclic or polycyclic aromatic ring. This opens the way for studies of substituent and structural effects on the ground and excited states of these pyranoanthocyanin analogues, the behavior of which should mirror fundamental aspects of the chemistry and photophysics of the pyranoanthocyanin chromophores present in mature red wines.
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Affiliation(s)
- Cassio
Pacheco da Silva
- Instituto
de Química, Universidade de São
Paulo, Av. Lineu Prestes 748, Cidade Universitária, São Paulo 05508-000, Brazil
| | - Renan Moraes Pioli
- Instituto
de Química, Universidade de São
Paulo, Av. Lineu Prestes 748, Cidade Universitária, São Paulo 05508-000, Brazil
| | - Liu Liu
- Instituto
de Química, Universidade de São
Paulo, Av. Lineu Prestes 748, Cidade Universitária, São Paulo 05508-000, Brazil
- School
of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072 China
| | - Shasha Zheng
- Instituto
de Química, Universidade de São
Paulo, Av. Lineu Prestes 748, Cidade Universitária, São Paulo 05508-000, Brazil
- School
of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072 China
| | - Mengjiao Zhang
- Instituto
de Química, Universidade de São
Paulo, Av. Lineu Prestes 748, Cidade Universitária, São Paulo 05508-000, Brazil
- School
of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072 China
| | | | - Vânia Maria Teixeira Carneiro
- Departamento
de Química, Universidade Federal
de Viçosa, Av. Peter Henry Rolfs s/n, Campus Universitário, 36570-900 Viçosa, Minas Gerais, Brazil
| | - Frank H. Quina
- Instituto
de Química, Universidade de São
Paulo, Av. Lineu Prestes 748, Cidade Universitária, São Paulo 05508-000, Brazil
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18
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QUINA FRANKH, BASTOS ERICKL. Chemistry Inspired by the Colors of Fruits, Flowers and Wine. ACTA ACUST UNITED AC 2018; 90:681-695. [DOI: 10.1590/0001-3765201820170492] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2017] [Accepted: 08/25/2017] [Indexed: 11/22/2022]
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19
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Gil M, Avila-Salas F, Santos LS, Iturmendi N, Moine V, Cheynier V, Saucier C. Rosé Wine Fining Using Polyvinylpolypyrrolidone: Colorimetry, Targeted Polyphenomics, and Molecular Dynamics Simulations. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:10591-10597. [PMID: 29115836 DOI: 10.1021/acs.jafc.7b04461] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Polyvinylpolypyrrolidone (PVPP) is a fining agent polymer used in winemaking to adjust rosé wine color and to prevent organoleptic degradations by reducing polyphenol content. The impact of this polymer on color parameters and polyphenols of rosé wines was investigated, and the binding specificity of polyphenols toward PVPP was determined. Color measured by colorimetry decreased after treatment, thus confirming the adsorption of anthocyanins and other pigments. Phenolic composition was determined before and after fining by targeted polyphenomics (Ultra Performance Liquid Chromatography (UPLC)-Electrospray Ionization(ESI)-Mass Spectrometry (MS/MS)). MS analysis showed adsorption differences among polyphenol families. Flavonols (42%) and flavanols (64%) were the most affected. Anthocyanins were not strongly adsorbed on average (12%), but a specific adsorption of coumaroylated anthocyanins was observed (37%). Intermolecular interactions were also studied using molecular dynamics simulations. Relative adsorptions of flavanols were correlated with the calculated interaction energies. The specific affinity of coumaroylated anthocyanins toward PVPP was also well explained by the molecular modeling.
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Affiliation(s)
- Mélodie Gil
- SPO, Univ Montpellier, INRA, Montpellier SupAgro , Montpellier, France
| | | | | | | | - Virginie Moine
- Biolaffort , 126 Quai de la Souys, 33100 Bordeaux, France
| | - Véronique Cheynier
- SPO, INRA, Montpellier SupAgro, Univ Montpellier , Plateforme Polyphénols, Montpellier, France
| | - Cédric Saucier
- SPO, Univ Montpellier, INRA, Montpellier SupAgro , Montpellier, France
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20
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Biler M, Biedermann D, Valentová K, Křen V, Kubala M. Quercetin and its analogues: optical and acido–basic properties. Phys Chem Chem Phys 2017; 19:26870-26879. [DOI: 10.1039/c7cp03845c] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
This study is focused on eight structurally analogous natural flavonoids that exhibit a wide range of biological activities, which are of interest in pharmacy, cosmetics and the food industry.
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Affiliation(s)
- Michal Biler
- Department of Biophysics
- Centre of the Region Haná for Biotechnological and Agricultural Research
- Palacký University
- Olomouc
- Czech Republic
| | - David Biedermann
- Institute of Microbiology
- Laboratory of Biotransformation
- Czech Academy of Sciences
- Prague
- Czech Republic
| | - Kateřina Valentová
- Institute of Microbiology
- Laboratory of Biotransformation
- Czech Academy of Sciences
- Prague
- Czech Republic
| | - Vladimír Křen
- Institute of Microbiology
- Laboratory of Biotransformation
- Czech Academy of Sciences
- Prague
- Czech Republic
| | - Martin Kubala
- Department of Biophysics
- Centre of the Region Haná for Biotechnological and Agricultural Research
- Palacký University
- Olomouc
- Czech Republic
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