Binding kinetics of blueberry pectin-anthocyanins and stabilization by non-covalent interactions

Koh, Jeewon; Xu, Zhimin; Wicker, Louise

doi:10.1016/j.foodhyd.2019.105354

Cited by 58 publications

(35 citation statements)

References 35 publications

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“…High Buchweitz et al, 2013bBuchweitz et al, , 2013aLarsen et al, 2019;Mamet et al, 2018;Padayachee et al, 2012b;Watrelot et al, 2013 Side chains and branching ratios Hydrophobic interactions and hydrogen bonds Polyphenols bind more to linear pectins. Brahem et al, 2019;Koh et al, 2020;Watrelot et al, 2014 Nonsugar components π-orbits and hydrogen bonds Protein enrichment of cell walls does not change interactions; water and lignin in cellulose contribute to interactions; ferulic acid limits interactions.…”

Section: Highmentioning

confidence: 99%

“…For example, the ionic interactions between flavylium cations of anthocyanin and free carboxyl groups of blueberry pectins might be the driver of this particular interaction (A. Koh et al, 2020;Lin, Fischer, & Wicker, 2016). In addition, D. described how the association between charged chlorogenic acid and pectins can be affected by pH.…”

Section: Lowmentioning

confidence: 99%

“…For example, any π-π stacking that occurs between polyphenols (e.g., anthocyanins) will have a large impact on adsorption capacities (A. Koh et al, 2020).…”

Section: Lowmentioning

confidence: 99%

“…To date, the majority of research has been carried out on pectin, likely because it is the CPS with the most structural variations. Extensive research has identified multiple characteristics that affect the interaction capacity of different CPSs, including: ‐botanical origin of cell wall and pomace (cellulose, hemicelluloses, and pectins) (Brahem et al., 2019; Costa, Rogez, & Pena, 2015; Le Bourvellec et al., 2005, 2012; Y. Liu et al., 2019; Padayachee et al., 2012a; Phan et al., 2015, 2017; Ruiz‐Garcia, Smith, & Bindon, 2014; M. Shi et al., 2019; L. Y. Wu et al., 2016; L. Y. Wu, Sanguansri, & Augustin, 2015; L. Y. Wu, Melton, Sanguansri, & Augustin, 2014; L. Y. Wu, Sanguansri, & Augustin, 2014); ‐surface area/porosity (Bermúdez‐Oria, Rodríguez‐Gutiérrez, Fernández‐Prior, Vioque, & Fernández‐Bolaños, 2019; Le Bourvellec & Renard, 2005; Le Bourvellec et al., 2005, 2012; D. Liu et al., 2017; D. Liu, Lopez‐Sanchez, Martinez‐Sanz, Gilbert, & Gidley, 2019); ‐molecular weight (Guo et al., 2018; He et al., 2019; Larsen, Buerschaper, Schieber, & Weber, 2019; J. Zhu, Zhang, Tang, & Zhao, 2018); ‐degree of esterification of pectins (Buchweitz, Speth, Kammerer, & Carle, 2013b; A. Fernandes et al., 2020; Larsen et al., 2019; Mamet et al., 2018; Padayachee et al., 2012b; Watrelot et al., 2013); ‐side chains and branching ratios (Brahem et al., 2019; Koh, Xu, & Wicker, 2020; Watrelot et al., 2014); ‐other molecules in the cell walls (P. A. R. Fernandes et al., 2020; Le Bourvellec et al., 2012; D. Liu et al., 2017; Ye et al., 2009). …”

Section: Structure–affinity Relationships For Cell Walls and Their Pomentioning

confidence: 99%

“…Y. Wu et al, 2016; L. Y. Wu, Sanguansri, & Augustin, 2015; L. Y. Wu, Melton, Sanguansri, & Augustin, 2014; L. Y. Wu, Sanguansri, &Augustin, 2014); -surface area/porosity (Bermúdez-Oria, Rodríguez-Gutiérrez, Fernández-Prior, Vioque, & Fernández-Bolaños, 2019; Le Bourvellec & Renard, 2005; Le Bourvellec et al, 2005, 2012; D. Liu et al, 2017; D. Liu, Lopez-Sanchez, Martinez-Sanz, Gilbert, & Gidley, 2019); -molecular weight(Guo et al, 2018;He et al, 2019;Larsen, Buerschaper, Schieber, & Weber, 2019;J. Zhu, Zhang, Tang, & Zhao, 2018); -degree of esterification of pectins(Buchweitz, Speth, Kammerer, & Carle, 2013b;Larsen et al, 2019;Mamet et al, 2018;Padayachee et al, 2012b;Watrelot et al, 2013); -side chains and branching ratios(Brahem et al, 2019;Koh, Xu, & Wicker, 2020;Watrelot et al, 2014); -other molecules in the cell walls (P. A. R D. Liu et al, 2017;Ye et al, 2009)…”

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confidence: 99%

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Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure

Liu

Bourvellec

2020

Comp Rev Food Sci Food Safe

147

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Cell wall polysaccharides (CPSs) and polyphenols are major constituents of the dietary fiber complex in plant-based foods. Their digestion (by gut microbiota) and bioefficacy depend not only on their structure and quantity, but also on their intermolecular interactions. The composition and structure of these compounds vary with their dietary source (i.e., fruit or vegetable of origin) and can be further modified by food processing. Various components and structures of CPSs and polyphenols have been observed to demonstrate common and characteristic behaviors during interactions. However, at a fundamental level, the mechanisms that ultimately drive these interactions are still not fully understood. This review summarizes the current state of knowledge on the internal factors that influence CPS-polyphenol interactions, describes the different ways in which these interactions can be mediated by molecular composition or structure, and introduces the main methods for the analysis of these interactions, as well as the mechanisms involved. Furthermore, a comprehensive overview is provided of recent key findings in the area of CPS-polyphenol interactions. It is becoming clear that these interactions are shaped by a multitude of factors, the most important of which are the physicochemical properties of the partners: their morphology (surface area and porosity/pore shape), chemical composition (sugar ratio, solubility, and non-sugar components), and molecular architecture (molecular weight, degree of esterification, functional groups, and conformation). An improved understanding of the molecular mechanisms that drive interactions between CPSs and polyphenols may allow us to better establish a bridge between food processing and the bioavailability of colonic fermentation products from CPSs and antioxidant polyphenols, which could ultimately lead to the development of new guidelines for the design of healthier and more nutritious foods.

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Section: Highmentioning

confidence: 99%

Section: Lowmentioning

confidence: 99%

“…For example, any π-π stacking that occurs between polyphenols (e.g., anthocyanins) will have a large impact on adsorption capacities (A. Koh et al, 2020).…”

Section: Lowmentioning

confidence: 99%

Section: Structure–affinity Relationships For Cell Walls and Their Pomentioning

confidence: 99%

mentioning

confidence: 99%

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Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure

Liu

Bourvellec

2020

Comp Rev Food Sci Food Safe

147

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Effect of ultrasonic modification on the binding ability of pectin to anthocyanin

Liu,

Tong,

Tong

et al. 2024

J Sci Food Agric

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BackgroundPectin was considered as a potential candidate to improve the thermal stability of anthocyanins, and the binding ability of pectin to anthocyanins was influenced by its structure. In this study, sunflower pectins, modified by ultrasound (40 kHz) with different time, were prepared and used to bind with anthocyanins, extracted from purple sweet potato.ResultsCharacterization and thermal stability of pectin‐anthocyanin complexes were then investigated. The ultrasonic modification of pectin resulted in many changes in pectin chemical structure, including the degradation of neutral sugar side chains, the breakage of methoxyl groups, and the increase of molecular flexibility. And the extension of ultrasonic modification time led to the larger changes of pectin chemical structure. The analysis of the binding ability, as determined by Fourier transform infrared spectroscopy (FTIR) and molecular dynamics (MD) simulations, revealed that the interaction between pectin and anthocyanins was driven by hydrogen bonding, electrostatic interaction, and hydrophobic interaction. The pectins with different ultrasonic modification time bound with anthocyanins to different amounts, mainly resulted from an increase in the number of hydrogen bonds. According to the HPLC analysis, during the heating at 90 °C, The stronger the binding ability of pectin and anthocyanin complex, the better its thermal stability.ConclusionThus, ultrasonic modification of pectin could effectively enhance its binding ability of anthocyanin.This article is protected by copyright. All rights reserved.

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Impact of grape pectic polysaccharides on anthocyanins thermostability

Fernandes

Brandão

Raposo

et al. 2020

Carbohydrate Polymers

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Binding kinetics of blueberry pectin-anthocyanins and stabilization by non-covalent interactions

Cited by 58 publications

References 35 publications

Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure

Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure

Effect of ultrasonic modification on the binding ability of pectin to anthocyanin

Impact of grape pectic polysaccharides on anthocyanins thermostability

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