Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
ZKSS Technology Company, Shenyang 110000, China.
Food Chem. 2022 Oct 15;391:133255. doi: 10.1016/j.foodchem.2022.133255. Epub 2022 May 19.
Intramolecular copigmentation, a natural phenomenon occurring widely in acylated anthocyanins, can stabilize anthocyanins to a great extent and produce color changes. In this study, the mechanism underlying the intramolecular copigmentation of malvidin-3-O-(6-O-p-coumaryl)-glucoside (MvCG) was systematically elucidated using experimental and theoretical approaches. Color analysis by UV-vis spectroscopy revealed an obvious bathochromic shift for MvCG compared to its non-acylated form, as well as higher thermostability of the former. Two dimensional NOESY spectra indicated close proximity between the coumaryl group and anthocyanin B ring in space. Deeper insights into the relationship between the conformational features and optical properties were acquired through TDDFT calculations. Based on the results, the most reasonable conformation of MvCG was proposed: the coumaryl group folded over the anthocyanin B ring in an aslant-parallel arrangement, generating intramolecular copigmentation interactions.
分子内缔合增溶作用是酰化花色苷中广泛存在的一种自然现象,它可以极大地稳定花色苷并产生颜色变化。在这项研究中,采用实验和理论方法系统地阐明了矢车菊素-3-O-(6-O-对香豆酰基)-葡萄糖苷(MvCG)的分子内缔合增溶作用的机制。紫外可见光谱的颜色分析表明,MvCG 与非酰化形式相比发生了明显的红移,并且前者具有更高的热稳定性。二维 NOESY 谱表明香豆酰基与花色苷 B 环在空间上非常接近。通过 TDDFT 计算获得了对构象特征与光学性质之间关系的更深入了解。基于这些结果,提出了 MvCG 的最合理构象:香豆酰基以倾斜平行的方式折叠在花色苷 B 环上,从而产生分子内缔合增溶相互作用。