School of Chemical Engineering and Light Industry, Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangdong University of Technology, Guangzhou 510006, Guangdong, PR China.
School of Chemical Engineering and Light Industry, Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, Guangdong University of Technology, Guangzhou 510006, Guangdong, PR China.
Int J Biol Macromol. 2024 Jul;273(Pt 2):133133. doi: 10.1016/j.ijbiomac.2024.133133. Epub 2024 Jun 13.
This study aimed to investigate the problem of color instability in mulberry juice, examine the effect of mannoprotein (MP) dosage on improving the stability of anthocyanins in mulberry juice, and explore the molecular binding mechanism between them. As the mass ratio of anthocyanins to MP of 1.07 × 10: 1-1.65 × 10: 1, the retention rates of anthocyanins in mulberry juice and simulated system were significantly improved in the photostability experiment, with the highest increase of 128.89 % and 24.11 %, respectively. In the thermal stability experiment, it increased by 7.96 % and 18.49 %, respectively. The synergistic effect of combining MP with anthocyanins has been demonstrated to greatly enhance their antioxidant capacity, as measured by ABTS, FRAP, and potassium ferricyanide reduction method. Furthermore, MP stabilized more anthocyanins to reach the intestine in simulated in vitro digestion. MP and cyanidin-3-glucoside (C3G) interacted with each other through hydrogen bonding and hydrophobic interactions. Specific amino acid residues involved of MP in binding process were identified as threonine (THR), isoleucine (ILE) and arginine (ARG). The identification of the effective mass concentration ratio range and binding sites of MP and anthocyanins provided valuable insights for the application of MP in mulberry juice.
本研究旨在探讨桑椹汁颜色不稳定的问题，考察甘露糖蛋白（MP）用量对提高桑椹汁中花色苷稳定性的影响，并探讨它们之间的分子结合机制。当花色苷与 MP 的质量比为 1.07×10:1-1.65×10:1 时，在光稳定性实验中，桑椹汁和模拟体系中花色苷的保留率显著提高，最高分别提高了 128.89%和 24.11%。在热稳定性实验中，分别提高了 7.96%和 18.49%。MP 与花色苷结合的协同作用极大地提高了它们的抗氧化能力，通过 ABTS、FRAP 和铁氰化钾还原法进行了测量。此外，MP 与花色苷结合稳定了更多的花色苷到达模拟体外消化的肠道。MP 和矢车菊素-3-葡萄糖苷（C3G）通过氢键和疏水相互作用相互作用。鉴定出 MP 在结合过程中相互作用的特定氨基酸残基为苏氨酸（THR）、异亮氨酸（ILE）和精氨酸（ARG）。鉴定出 MP 与花色苷的有效质量浓度比范围和结合位点，为 MP 在桑椹汁中的应用提供了有价值的见解。
