Stabilization effect and interaction mechanism of mannoprotein on anthocyanins in mulberry juice.
Int J Biol Macromol
; 273(Pt 2): 133133, 2024 Jul.
Article
en En
| MEDLINE
| ID: mdl-38876233
ABSTRACT
This study aimed to investigate the problem of color instability in mulberry juice, examine the effect of mannoprotein (MP) dosage on improving the stability of anthocyanins in mulberry juice, and explore the molecular binding mechanism between them. As the mass ratio of anthocyanins to MP of 1.07 × 10-3 1-1.65 × 10-3 1, the retention rates of anthocyanins in mulberry juice and simulated system were significantly improved in the photostability experiment, with the highest increase of 128.89 % and 24.11 %, respectively. In the thermal stability experiment, it increased by 7.96 % and 18.49 %, respectively. The synergistic effect of combining MP with anthocyanins has been demonstrated to greatly enhance their antioxidant capacity, as measured by ABTS, FRAP, and potassium ferricyanide reduction method. Furthermore, MP stabilized more anthocyanins to reach the intestine in simulated in vitro digestion. MP and cyanidin-3-glucoside (C3G) interacted with each other through hydrogen bonding and hydrophobic interactions. Specific amino acid residues involved of MP in binding process were identified as threonine (THR), isoleucine (ILE) and arginine (ARG). The identification of the effective mass concentration ratio range and binding sites of MP and anthocyanins provided valuable insights for the application of MP in mulberry juice.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Morus
/
Jugos de Frutas y Vegetales
/
Antocianinas
Idioma:
En
Revista:
Int J Biol Macromol
/
Int. j. biol. macromol
/
International journal of biological macromolecules
Año:
2024
Tipo del documento:
Article
Pais de publicación:
Países Bajos