Understanding the pH-dependent interaction of anthocyanin with two food-derived transferrins

Wenxin Wang; Peiqing Yang; Zhenzhen Xu; Liang Zhao; Yongtao Wang; Xiaojun Liao

doi:10.1016/j.foodchem.2023.135473

Understanding the pH-dependent interaction of anthocyanin with two food-derived transferrins

Food Chem. 2023 Jun 1:410:135473. doi: 10.1016/j.foodchem.2023.135473. Epub 2023 Jan 11.

Authors

Wenxin Wang¹, Peiqing Yang², Zhenzhen Xu³, Liang Zhao⁴, Yongtao Wang⁵, Xiaojun Liao⁶

Affiliations

¹ College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China. Electronic address: wenxin_wang@cau.edu.cn.
² College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China. Electronic address: ypq12138@cau.edu.cn.
³ Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China. Electronic address: xuzhenzhen@caas.cn.
⁴ College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China. Electronic address: zhaoliang1987@cau.edu.cn.
⁵ College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China. Electronic address: wangyongtao102@cau.edu.cn.
⁶ College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China. Electronic address: liaoxjun@cau.edu.cn.

PMID: 36641910
DOI: 10.1016/j.foodchem.2023.135473

Abstract

The potential binding of cyanidin-3-O-glucoside (C3G) to bovine lactoferrin (BLF) and ovotransferrin (OTF) at pH 3, 5, and 7 was investigated for the first time. Multiple spectroscopic techniques demonstrated pH-dependent alterations in the conformational characteristics of BLF and OTF upon complexation with C3G. Fluorescence quenching assays showed that their highest binding affinity was at pH 7. Hydrophobic interactions and hydrogen bonds were found to be crucial in molecular dynamics simulations but with significantly lower probabilities of formation at pH 3 (p < 0.05). At pH 7, electrostatic attraction can occur for the negatively charged forms of C3G, and the well-maintained native structures of BLF and OTF may be favorable for stabilizing the C3G binding sites. This study sheds light on the stronger interaction of C3G with BLF/OTF at pH 7, which may have implications for future applications such as anthocyanin stabilization or the development of functional food ingredients.

Keywords: Anthocyanin; Bovine lactoferrin; Molecular interaction; Ovotransferrin; pH.

MeSH terms

Anthocyanins* / chemistry
Binding Sites
Hydrogen-Ion Concentration
Lactoferrin / chemistry
Spectrometry, Fluorescence
Transferrins* / metabolism

Substances

Anthocyanins
Transferrins
Lactoferrin