Food Colour & Quality Laboratory, Dept. Nutrition & Food Science. Facultad de Farmacia. Universidad de Sevilla, 41012-Sevilla, Spain.
Food Colour & Quality Laboratory, Dept. Nutrition & Food Science. Facultad de Farmacia. Universidad de Sevilla, 41012-Sevilla, Spain.
Food Chem. 2025 Feb 1;464(Pt 2):141708. doi: 10.1016/j.foodchem.2024.141708. Epub 2024 Oct 20.
The colour of red wine is due to the presence of anthocyanins and their derived pigments, with malvidin-3-O-glucoside being the most predominant. Due to their chemical conformation, anthocyanins are susceptible to several conditions and have limited stability. Through copigmentation processes, anthocyanins can interact non-covalently with other molecules to enhance their stability. As a natural source of proteins and peptides, grape seeds are of particular interest because they may be of significant techno-functional value in the modulation of wine quality characteristics, such as acting as copigments to enhance colour stability. The proposed methodology allowed predicting in-depth insights into the molecular-level nature of interaction between the identified peptides when complexed with malvidin 3-O-glucoside and their colour stabilising properties. Thereby, allowing a prior screening in silico to facilitate their future application in experimental assays, such as obtaining the tested peptides with the characteristics already studied by means of grape seed meal directed hydrolysis.
红葡萄酒的颜色归因于花色苷及其衍生色素的存在，其中矢车菊素-3-O-葡萄糖苷是最主要的。由于花色苷的化学构象，它们容易受到多种条件的影响，稳定性有限。通过共色作用过程，花色苷可以与其他分子非共价相互作用，从而提高它们的稳定性。葡萄种子是一种天然的蛋白质和肽类来源，特别有趣，因为它们可能在调节葡萄酒质量特性方面具有重要的技术功能价值，例如作为共色剂来提高颜色稳定性。所提出的方法允许深入了解鉴定的肽与矢车菊素 3-O-葡萄糖苷结合时在分子水平上的相互作用性质及其颜色稳定特性。从而，可以在计算机上进行预先筛选，以方便将来在实验测定中应用，例如通过使用葡萄籽油定向水解获得已经研究过特性的测试肽。
