Interaction between gliadins and anthocyan derivatives

Palmira Mazzaracchio; Silvia Tozzi; Carla Boga; Luciano Forlani; Pier Giorgio Pifferi; Giancarlo Barbiroli

doi:10.1016/j.foodchem.2011.05.084

Interaction between gliadins and anthocyan derivatives

Food Chem. 2011 Dec 1;129(3):1100-7. doi: 10.1016/j.foodchem.2011.05.084. Epub 2011 May 25.

Authors

Palmira Mazzaracchio¹, Silvia Tozzi², Carla Boga³, Luciano Forlani³, Pier Giorgio Pifferi⁴, Giancarlo Barbiroli²

Affiliations

¹ Department of Business Science - Area Technology and Resource Valorization, Alma Mater Studiorum - University of Bologna, Piazza Scaravilli 2, 40126 Bologna, Italy. Electronic address: palmira.mazzaracchio@unibo.it.
² Department of Business Science - Area Technology and Resource Valorization, Alma Mater Studiorum - University of Bologna, Piazza Scaravilli 2, 40126 Bologna, Italy.
³ Department of Organic Chemistry 'A. Mangini', Alma Mater Studiorum - University of Bologna, Viale del Risorgimento, 4, 40136 Bologna, Italy.
⁴ ID Tech S.r.l, Via Protti 9, 40139 Bologna, Italy.

PMID: 25212343
DOI: 10.1016/j.foodchem.2011.05.084

Abstract

The interaction of gliadins with some anthocyanins (e.g. myrtillin, malvin, keracyanin, callistephin) and anthocyanidins (e.g. delphinidin, pelargonidin, cyanidin) has been analysed in aqueous solution at pH condition of the stomach, in which these compounds are initially metabolized. NMR, FT-IR and UV-Vis spectroscopic methods have been employed to determine the anthocyanin binding mode. The spectroscopic data seem to indicate that anthocyans are located along the polypeptide chains of gliadins in a generical molecular interaction between the two moieties. Our data do not exclude that hydrogen bonding interaction too is operating. Anthocyan-gliadins complexes are very soluble in acidic conditions. The results provide new insights into anthocyan-protein interaction and may have relevance to human health.

Keywords: Anthocyanins; Gliadins; Interaction; Spectroscopy.