Protective effect of amino acids on the stability of bayberry anthocyanins and the interaction mechanism between l-methionine and cyanidin-3-O-glycoside
•l-methionine was associated with greater protection of bayberry anthocyanins.•l-methionine extended the half-life of bayberry anthocyanins by co-pigmentation.•l-methionine and cyanidin-3-O-glucoside bonded via hydrogen bonds and Van der Waals forces. The protective effects of three amino acids (l-p...
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| Veröffentlicht in: | Food chemistry 2022-12, Vol.396, p.133689-133689, Article 133689 |
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| container_title | Food chemistry |
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| creator | Nie, Ming Wang, Lu Lu, Shengmin Wang, Yangguang Zheng, Meiyu Fang, Zhongxiang |
| description | •l-methionine was associated with greater protection of bayberry anthocyanins.•l-methionine extended the half-life of bayberry anthocyanins by co-pigmentation.•l-methionine and cyanidin-3-O-glucoside bonded via hydrogen bonds and Van der Waals forces.
The protective effects of three amino acids (l-phenylalanine, l-tryptophan and l-methionine) on the stability of bayberry anthocyanins were investigated. The anthocyanin stability under constant illumination (5000 Lux, 50 Hz) or in the presence of ascorbic acid were evaluated by degradation kinetic parameters, and the interaction between l-methionine and cyanidin-3-O-glucoside (C3G) in a model beverage system was analyzed using Fourier transform infrared spectroscopy, 1H nuclear magnetic resonance, X-ray diffraction, molecular docking, and molecular dynamics simulation. Results indicated that the three amino acids significantly reduced the degradation rate of bayberry anthocyanins (p |
| doi_str_mv | 10.1016/j.foodchem.2022.133689 |
| format | Article |
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The protective effects of three amino acids (l-phenylalanine, l-tryptophan and l-methionine) on the stability of bayberry anthocyanins were investigated. The anthocyanin stability under constant illumination (5000 Lux, 50 Hz) or in the presence of ascorbic acid were evaluated by degradation kinetic parameters, and the interaction between l-methionine and cyanidin-3-O-glucoside (C3G) in a model beverage system was analyzed using Fourier transform infrared spectroscopy, 1H nuclear magnetic resonance, X-ray diffraction, molecular docking, and molecular dynamics simulation. Results indicated that the three amino acids significantly reduced the degradation rate of bayberry anthocyanins (p < 0.05), with the most effect by l-methionine. l-methionine could bind to C3G via hydrogen bonds and Van der Waals forces. This study suggested that l-methionine could well protect anthocyanin against degradation in the aqueous solution and have the potential to be used as a co-pigment to improve the sensory property and extend the shelf life of anthocyanin rich berry products.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2022.133689</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Bayberry anthocyanins ; Co-pigmentation ; Cyanidin-3-O-glucoside ; l-Methionine ; Molecular docking ; Molecular dynamics simulation</subject><ispartof>Food chemistry, 2022-12, Vol.396, p.133689-133689, Article 133689</ispartof><rights>2022 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c345t-612e3636679914d778a7206b861ab60695f23ecdcc6797e1962427dad5d908b63</citedby><cites>FETCH-LOGICAL-c345t-612e3636679914d778a7206b861ab60695f23ecdcc6797e1962427dad5d908b63</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S030881462201651X$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27903,27904,65309</link.rule.ids></links><search><creatorcontrib>Nie, Ming</creatorcontrib><creatorcontrib>Wang, Lu</creatorcontrib><creatorcontrib>Lu, Shengmin</creatorcontrib><creatorcontrib>Wang, Yangguang</creatorcontrib><creatorcontrib>Zheng, Meiyu</creatorcontrib><creatorcontrib>Fang, Zhongxiang</creatorcontrib><title>Protective effect of amino acids on the stability of bayberry anthocyanins and the interaction mechanism between l-methionine and cyanidin-3-O-glycoside</title><title>Food chemistry</title><description>•l-methionine was associated with greater protection of bayberry anthocyanins.•l-methionine extended the half-life of bayberry anthocyanins by co-pigmentation.•l-methionine and cyanidin-3-O-glucoside bonded via hydrogen bonds and Van der Waals forces.
The protective effects of three amino acids (l-phenylalanine, l-tryptophan and l-methionine) on the stability of bayberry anthocyanins were investigated. The anthocyanin stability under constant illumination (5000 Lux, 50 Hz) or in the presence of ascorbic acid were evaluated by degradation kinetic parameters, and the interaction between l-methionine and cyanidin-3-O-glucoside (C3G) in a model beverage system was analyzed using Fourier transform infrared spectroscopy, 1H nuclear magnetic resonance, X-ray diffraction, molecular docking, and molecular dynamics simulation. Results indicated that the three amino acids significantly reduced the degradation rate of bayberry anthocyanins (p < 0.05), with the most effect by l-methionine. l-methionine could bind to C3G via hydrogen bonds and Van der Waals forces. This study suggested that l-methionine could well protect anthocyanin against degradation in the aqueous solution and have the potential to be used as a co-pigment to improve the sensory property and extend the shelf life of anthocyanin rich berry products.</description><subject>Bayberry anthocyanins</subject><subject>Co-pigmentation</subject><subject>Cyanidin-3-O-glucoside</subject><subject>l-Methionine</subject><subject>Molecular docking</subject><subject>Molecular dynamics simulation</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNqFkc1uGyEUhVHVSnWdvELFshtcfmxgdo2ipK0UKV0ka8TAnQzWDKRAEs2b5HGL7WTd1eXqnO9I3IPQV0Y3jDL5fb8ZUvJuhHnDKecbJoTU3Qe0YloJoqjiH9GKCqqJZlv5GX0pZU8p5ZTpFXr9k1MFV8MzYBiG9sJpwHYOMWHrgi84RVxHwKXaPkyhLge9t0sPOS_Yxjomt9gYYmmLP1pDrJBty2zoDG5saplxD_UFIOKJzFDHpoUIR-SI-xCJILfkYVpcKsHDGfo02KnA-dtco_vrq7vLX-Tm9ufvy4sb4sR2V4lkHIQUUqquY1uvlLaKU9lryWwvqex2AxfgvHPNoYB1km-58tbvfEd1L8UafTvlPub09wlKNXMoDqbJRkhPxXDZMaUlb7dcI3myupxKyTCYxxxmmxfDqDlUYfbmvQpzqMKcqmjgjxMI7SPPAbIpLkB04ENuFzc-hf9F_ANtWZfx</recordid><startdate>20221201</startdate><enddate>20221201</enddate><creator>Nie, Ming</creator><creator>Wang, Lu</creator><creator>Lu, Shengmin</creator><creator>Wang, Yangguang</creator><creator>Zheng, Meiyu</creator><creator>Fang, Zhongxiang</creator><general>Elsevier Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20221201</creationdate><title>Protective effect of amino acids on the stability of bayberry anthocyanins and the interaction mechanism between l-methionine and cyanidin-3-O-glycoside</title><author>Nie, Ming ; Wang, Lu ; Lu, Shengmin ; Wang, Yangguang ; Zheng, Meiyu ; Fang, Zhongxiang</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c345t-612e3636679914d778a7206b861ab60695f23ecdcc6797e1962427dad5d908b63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Bayberry anthocyanins</topic><topic>Co-pigmentation</topic><topic>Cyanidin-3-O-glucoside</topic><topic>l-Methionine</topic><topic>Molecular docking</topic><topic>Molecular dynamics simulation</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Nie, Ming</creatorcontrib><creatorcontrib>Wang, Lu</creatorcontrib><creatorcontrib>Lu, Shengmin</creatorcontrib><creatorcontrib>Wang, Yangguang</creatorcontrib><creatorcontrib>Zheng, Meiyu</creatorcontrib><creatorcontrib>Fang, Zhongxiang</creatorcontrib><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Nie, Ming</au><au>Wang, Lu</au><au>Lu, Shengmin</au><au>Wang, Yangguang</au><au>Zheng, Meiyu</au><au>Fang, Zhongxiang</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Protective effect of amino acids on the stability of bayberry anthocyanins and the interaction mechanism between l-methionine and cyanidin-3-O-glycoside</atitle><jtitle>Food chemistry</jtitle><date>2022-12-01</date><risdate>2022</risdate><volume>396</volume><spage>133689</spage><epage>133689</epage><pages>133689-133689</pages><artnum>133689</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•l-methionine was associated with greater protection of bayberry anthocyanins.•l-methionine extended the half-life of bayberry anthocyanins by co-pigmentation.•l-methionine and cyanidin-3-O-glucoside bonded via hydrogen bonds and Van der Waals forces.
The protective effects of three amino acids (l-phenylalanine, l-tryptophan and l-methionine) on the stability of bayberry anthocyanins were investigated. The anthocyanin stability under constant illumination (5000 Lux, 50 Hz) or in the presence of ascorbic acid were evaluated by degradation kinetic parameters, and the interaction between l-methionine and cyanidin-3-O-glucoside (C3G) in a model beverage system was analyzed using Fourier transform infrared spectroscopy, 1H nuclear magnetic resonance, X-ray diffraction, molecular docking, and molecular dynamics simulation. Results indicated that the three amino acids significantly reduced the degradation rate of bayberry anthocyanins (p < 0.05), with the most effect by l-methionine. l-methionine could bind to C3G via hydrogen bonds and Van der Waals forces. This study suggested that l-methionine could well protect anthocyanin against degradation in the aqueous solution and have the potential to be used as a co-pigment to improve the sensory property and extend the shelf life of anthocyanin rich berry products.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.foodchem.2022.133689</doi><tpages>1</tpages></addata></record> |
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| subjects | Bayberry anthocyanins Co-pigmentation Cyanidin-3-O-glucoside l-Methionine Molecular docking Molecular dynamics simulation |
| title | Protective effect of amino acids on the stability of bayberry anthocyanins and the interaction mechanism between l-methionine and cyanidin-3-O-glycoside |
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