Entrapment of cyanidin-3-O-glucoside in β-conglycinin: From interaction to bioaccessibility and antioxidant activity under thermal treatment

被引：9
作者：
Qie, Xuejiao [1 ,2 ]
Chen, Wenpu [1 ]
Wu, Yaru [1 ,2 ]
Yang, Tian [1 ,2 ]
Wang, Zhaojun [1 ,2 ]
Zeng, Maomao [1 ,2 ]
Chen, Jie [1 ,2 ]
Goff, H. Douglas [3 ]
He, Zhiyong [1 ,2 ,4 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China
[2] Jiangnan Univ, Int Joint Lab Food Safety, Wuxi 214122, Peoples R China
[3] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada
[4] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
来源：
FOOD CHEMISTRY | 2023年 / 398卷
基金：
中国国家自然科学基金;
关键词：
Cyanidin-3-O-glucoside; beta-conglycinin (7S); Antioxidant capacity and Bioaccessibility; PROTEIN ISOLATE; SERUM-ALBUMIN; SOY PROTEINS; ANTHOCYANINS; COMPLEXATION;
D O I：
10.1016/j.foodchem.2022.133832
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The thermal-induced interaction between beta-conglycinin (7S) and cyanidin-3-O-glucoside (C3G) on the bioaccessibility and antioxidant capacity of C3G was investigated. High ratio of 7S to C3G (1:100) led to a more ordered secondary structure of 7S. Thermal treatment promoted the formation of 7S-C3G complexes via hydrophobic and hydrogen bonds but did not induce the formation of 7S-C3G covalent products. Thermal treatment at 65 degrees C and 121 degrees C enhanced the binding affinity of 7S-C3G complexes by 46.19 % and 1203 % compared with 25 degrees C. The 7S-C3G interaction decreased C3G bioaccessibility by 4.37 %, 8.74 %, and 46.37 % at 25 degrees C, 65 degrees C, and 121 degrees C. Diphenylpicrylhydrazyl (DPPH) and ABTS antioxidant capacity assay indicated an antagonistic effect between 7S and C3G. The increased binding affinity of C3G to 7S limited the bioaccessibility of C3G and promoted the antagonism of antioxidant capacity between 7S and C3G. 7S addition was detrimental to the antioxidant capacity and bioaccessibility of C3G in vitro after thermal processing.
引用
收藏
页数：9
相关论文
共 40 条
[1]   Combined spectroscopic and molecular docking study on the pH dependence of molecular interactions between β-lactoglobulin and ferulic acid [J].
Abdollahi, Kourosh ;
Ince, Cameron ;
Condict, Lloyd ;
Hung, Andrew ;
Kasapis, Stefan .
FOOD HYDROCOLLOIDS, 2020, 101
[2]  
Arola-Arnal A., 2019, NUTRIENTS, V11, P1
[3]   Studies on the interactional characterization of preheated silkworm pupae protein (SPP) with anthocyanins (C3G) and their effect on anthocyanin stability [J].
Attaribo, Thomas ;
Jiang, Xizhi ;
Huang, Gaiqun ;
Zhang, Bei ;
Xin, Xiangdong ;
Zhang, Yueyue ;
Zhang, Ning ;
Gui, Zhongzheng .
FOOD CHEMISTRY, 2020, 326
[4]   INFOGEST static in vitro simulation of gastrointestinal food digestion [J].
Brodkorb, Andre ;
Egger, Lotti ;
Alminger, Marie ;
Alvito, Paula ;
Assuncao, Ricardo ;
Ballance, Simon ;
Bohn, Torsten ;
Bourlieu-Lacanal, Claire ;
Boutrou, Rachel ;
Carriere, Frederic ;
Clemente, Alfonso ;
Corredig, Milena ;
Dupont, Didier ;
Dufour, Claire ;
Edwards, Cathrina ;
Golding, Matt ;
Karakaya, Sibel ;
Kirkhus, Bente ;
Le Feunteun, Steven ;
Lesmes, Uri ;
Macierzanka, Adam ;
Mackie, Alan R. ;
Martins, Carla ;
Marze, Sebastien ;
McClements, David Julian ;
Menard, Olivia ;
Minekus, Mans ;
Portmann, Reto ;
Santos, Claudia N. ;
Souchon, Isabelle ;
Singh, R. Paul ;
Vegarud, Gerd E. ;
Wickham, Martin S. J. ;
Weitschies, Werner ;
Recio, Isidra .
NATURE PROTOCOLS, 2019, 14 (04) :991-1014
[5]   Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream [J].
Chen, Wenpu ;
Liang, Guijiang ;
Li, Xiang ;
He, Zhiyong ;
Zeng, Maomao ;
Gao, Daming ;
Qin, Fang ;
Goff, H. Douglas ;
Chen, Jie .
FOOD HYDROCOLLOIDS, 2019, 94 :279-286
[6]   Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts [J].
Chen, Zhongqin ;
Wang, Cong ;
Gao, Xudong ;
Chen, Yue ;
Santhanam, Ramesh Kumar ;
Wang, Chunli ;
Xu, Leilei ;
Chen, Haixia .
FOOD CHEMISTRY, 2019, 271 :266-273
[7]  
de Gaulejac NS, 1999, FOOD RES INT, V32, P327, DOI 10.1016/S0963-9969(99)00093-9
[8]   Spectroscopic and molecular modeling investigations on heat induced behaviour of soy proteins [J].
Dumitrascu, Loredana ;
Stanciuc, Nicoleta ;
Grigore-Gurgu, Leontina ;
Aprodu, Iuliana .
EMIRATES JOURNAL OF FOOD AND AGRICULTURE, 2019, 31 (08) :569-579
[9]   Enhanced Chemical Stability, Intestinal Absorption, and Intracellular Antioxidant Activity of Cyanidin-3-O-glucoside by Composite Nanogel Encapsulation [J].
Feng, Jin ;
Wu, Yinghui ;
Zhang, Lixia ;
Li, Ying ;
Liu, Songbai ;
Wang, Hua ;
Li, Chunyang .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2019, 67 (37) :10432-10447
[10]   Interaction and binding mechanism of cyanidin-3-O-glucoside to ovalbumin in varying pH conditions: A spectroscopic and molecular docking study [J].
Fu, Xizhe ;
Belwal, Tarun ;
He, Yihan ;
Xu, Yanqun ;
Li, Li ;
Luo, Zisheng .
FOOD CHEMISTRY, 2020, 320
1234