Study on the mechanism of interaction between mulberry anthocyanins and yeast mannoprotein

Shuyan Liang; Tongyun Wu; Yue Li; Dan Liu; Jianxia Sun; Weibin Bai

doi:10.1016/j.foodchem.2022.135024

Study on the mechanism of interaction between mulberry anthocyanins and yeast mannoprotein

Food Chem. 2023 Mar 30;405(Pt B):135024. doi: 10.1016/j.foodchem.2022.135024. Epub 2022 Nov 24.

Authors

Shuyan Liang¹, Tongyun Wu¹, Yue Li², Dan Liu¹, Jianxia Sun³, Weibin Bai⁴

Affiliations

¹ Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China.
² Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, PR China.
³ Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, PR China. Electronic address: jxsun1220@163.com.
⁴ Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou 510632, PR China. Electronic address: baiweibin@163.com.

PMID: 36442250
DOI: 10.1016/j.foodchem.2022.135024

Abstract

To solve the problem of mulberry juice colour instability caused by ultraviolet radiation, we proposed the addition of mannoprotein (MP) to improve the stabilization of mulberry juice colour. First, the purified mulberry anthocyanins extracted (MAE) were identified by UFLC-MS, and their purity was determined by liquid-phase peak area normalization. The interaction mechanism between MP and MAE at different pH values was systematically investigated by Fourier transform infrared (FTIR) spectroscopy, circular dichroism (CD) spectroscopy, fluorescence spectroscopy, and molecular docking. After conjugation with MAE, the secondary structure of MP changed slightly. The fluorescence quenching of MP by MAE was dose dependent. Thermodynamic analysis showed that the main interaction forces at pH 3.2 were hydrogen bonding and van der Waals forces, while the main force at pH 7.4 was hydrophobic forces. The molecular docking results verified the good binding properties of MP with cyanidin-3-O-glucoside (C3G) and cyanidin-3-O-rutinoside (C3R).

Keywords: Anthocyanin; Interaction; Mannoprotein; Mechanism; Photostability.

MeSH terms

Anthocyanins*
Fruit
Molecular Docking Simulation
Morus*
Saccharomyces cerevisiae
Ultraviolet Rays

Substances

Anthocyanins
mannoproteins