RuBisCo can conjugate and stabilize peonidin-3-O-p-coumaroylrutinoside-5-O-glucoside in isotonic sport models: Mechanisms from kinetics, multispectral, and libDock assays

Ibrahim Khalifa; Zhihua Li; Xiaobo Zou; Asad Nawaz; Noman Walayat; Salim Manoharadas; Remah Sobhy

doi:10.1016/j.foodchem.2023.138006

RuBisCo can conjugate and stabilize peonidin-3-O-p-coumaroylrutinoside-5-O-glucoside in isotonic sport models: Mechanisms from kinetics, multispectral, and libDock assays

Food Chem. 2024 Apr 16:438:138006. doi: 10.1016/j.foodchem.2023.138006. Epub 2023 Nov 19.

Authors

Ibrahim Khalifa¹, Zhihua Li², Xiaobo Zou³, Asad Nawaz⁴, Noman Walayat⁵, Salim Manoharadas⁶, Remah Sobhy⁷

Affiliations

¹ Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University Zhenjiang, Jiangsu 212013, China; Food Technology Department, Faculty of Agriculture, Benha University, 13736 Moshtohor, Egypt.
² Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University Zhenjiang, Jiangsu 212013, China.
³ Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University Zhenjiang, Jiangsu 212013, China. Electronic address: zou_xiaobo@ujs.edu.cn.
⁴ College of Chemistry and Bioengineering, Hunan University of Science and Engineering, 425199 Yongzhou, Hunan, China.
⁵ Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain.
⁶ Department of Botany and Microbiology, College of Science, King Saud University, 11451 Riyadh, Saudi Arabia.
⁷ Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University Zhenjiang, Jiangsu 212013, China; Department of Biochemistry, Faculty of Agriculture, Benha University, 13736 Moshtohor, Egypt.

PMID: 37989023
DOI: 10.1016/j.foodchem.2023.138006

Abstract

The co-pigmentation behaviour of RuBisCo proteins (with different concentrations) on peonidin-3-O-p-coumaroylrutinoside-5-O-glucoside (P3C5G, extracted from Rosetta potato's peels) conjugates in isotonic sport drinks (ISD) was examined using multispectral, thermal stability kinetics, and libDock-based molecular docking approaches. The colorant effects of RuBisCo on P3C5G were also studied in spray-dried microencapsulated ISD-models. RuBisCo, especially at a concentration of 10 mg/mL in ISD, showed a co-pigmentation effect on the color of P3C5G, mostly owing to its superior hyperchromicity, pK_H-levels, and thermal stability. Results from multispectral approaches also revealed that RuBisCo could noncovalently interact with P3C5G as confirmed by libDock findings, where P3C5G strongly bound with RuBisCo via H-bonding and π-π forces, thereby altering its secondary structure. RuBisCo also preserved color of P3C5G in ISD-powdered models. These detailed results imply that RuBisCo could be utilized in ISD-liquid and powder models that might industrially be applied as potential food colorants in products under different conditions.

Keywords: Binding; Isotonic sport drinks; Peonidin-3-O-p-coumaroylrutinoside-5-O-glucoside; RuBisCo; Spray-drying; Stability.

MeSH terms

Anthocyanins* / chemistry
Glucosides / chemistry
Kinetics
Molecular Docking Simulation
Ribulose-Bisphosphate Carboxylase*

Substances

Ribulose-Bisphosphate Carboxylase
peonidin
Anthocyanins
Glucosides