Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts

Chen, Zhongqin; Wang, Cong; Gao, Xudong; Chen, Yue; Santhanam, Ramesh Kumar; Wang, Chunli; Xu, Leilei

doi:10.1016/j.foodchem.2018.07.170

Cited by 139 publications

(54 citation statements)

References 41 publications

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“…Physiological and genetic studies indicated that the color variation is due to the difference in the accumulation of pigment-stimulating metabolites 3 . Black soybeans are characterized by their black seed coat color, and they have been widely consumed in Asian countries including Korea, Japan, and China owing to their health benefits 4 , 5 . Several studies verified that the health benefits of soybeans, in general, are primarily associated with polyphenols mainly of anthocyanins, isoflavones, and phenolic acids.…”

Section: Introductionmentioning

confidence: 99%

“…It is thought that more than 99% of the total anthocyanin in black soybeans is concentrated in the epidermal palisade layer of their seed coat, and contributes to the black pigmentation 11 . Notably, the high level of anthocyanin on top of phenolic content contributes to the greater pharmacological capacities of black soybeans than yellow, green, brown, and other colored soybeans 4 , 12 , 13 .. Similar investigations revealed the presence of 12 common isoflavones in soybeans, in general, and they are classified as aglycones (daidzein, glycitein, and genistein), β -glycosides (daidzin, glycitin, and genistin), 6″- O -malonylglycosides (malonyldaidzin, malonylglycitin, and malonylgenistin), and 6″- O -acetylglycosides (acetyldaidzin, acetylglycitin, and acetylgenistin) based on their structures 14 – 16 .…”

Section: Introductionmentioning

confidence: 99%

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Isoflavones, anthocyanins, phenolic content, and antioxidant activities of black soybeans (Glycine max (L.) Merrill) as affected by seed weight

Choi

Yoon

Lee

et al. 2020

Sci Rep

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Seed weight is regulated by several genes which in turn could affect the metabolite contents, yield, and quality of soybean seeds. Due to these, seed weight is receiving much attention in soybean breeding. In this study, seeds of 24 black soybean varieties and a reference genotype were grown in Korea, and grouped as small (< 13 g), medium (13–24 g), and large (> 24 g) seeds based on their seed weight. The contents of six anthocyanins, twelve isoflavones, and total phenolic, and the antioxidant activities were determined, and the association of each with seed weight was analyzed. The total anthocyanin (TAC) and total isoflavone (TIC) contents were in the ranges of 189.461–2633.454 mg/100 g and 2.110–5.777 mg/g, respectively and were significantly different among the black soybean varieties. By comparison, the average TAC and TIC were the highest in large seeds than in small and medium seeds while the total phenolic content (TPC) was in the order of small seeds > large seeds > medium seeds. Besides, large seeds showed the maximum 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging activity, whereas small seeds showed the maximum ferric reducing antioxidant power (FRAP) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical (ABTS) scavenging activities. FRAP activity was positively associated with TIC and TAC, the former association being significant. On the other hand, ABTS and DPPH activities were positively correlated to TPC, the later association being significant. Overall, our findings demonstrated the influence of seed weight on anthocyanin, isoflavone, and phenolic contents and antioxidant activities in black soybeans. Besides, the dominant anthocyanins and isoflavones were the principal contributors to the variations observed in the black soybean varieties, and hence, these components could be selectively targeted to discriminate a large population of black soybean genetic resources.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Isoflavones, anthocyanins, phenolic content, and antioxidant activities of black soybeans (Glycine max (L.) Merrill) as affected by seed weight

Choi

Yoon

Lee

et al. 2020

Sci Rep

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“…Lang et al (2019b) combined bovine serum albumin with blueberry anthocyanin, and found that the content of a-helix increased from 42.40% to 52.80%, the content of b-sheet decreased from 15.00% to 8.50%. Chen et al (2019) combined black soybean seed coat anthocyanin with SPI, and CD analysis showed that the a-helix content of complex decreased from 23.15% to 20.53%, the b-sheet content increased from 32.00% to 36.43%, and the b-turn and random coil contents changed only slightly. Thomas et al (2020) combined cyanidin-3-O-glucoside with silkworm pupae protein, and used CD analysis to find that the a-helix content decreased from 47.30% to 37.90%, the b-sheet content increased from 30.60% to 40.30%, and the content of random coil decreased from 6.00% to 3.70%.…”

Section: Structural Characterizationmentioning

confidence: 99%

“…The results showed that the b-sheet content increased from 38.40% to 44.19%, and the contents of a-helix, b-turn, and random coil changed slightly, which indicated that the secondary structure of the complex changes. Khalifa et al (2018) and Chen et al (2019) combined black soybean seed coat anthocyanins with whey protein or SPI and analyzed by FTIR. The results showed that the peak positions of amide I shifted from 1627.87 to 1651.02 cm À1 and from 1641.41 to 1643.34 cm À1 .…”

Section: Structural Characterizationmentioning

confidence: 99%

“…The results showed that the interaction between anthocyanins and proteins changed the microenvironment of proteins fluorescent chromophores, which in turn changed the secondary structure and promoted the stability of the complex. Zhang et al (2018) and Chen et al (2019) combined different anthocyanins with SPI. By fluorescence spectroscopy, the fluorescence intensities of the complex decreased from 285 to 45 a.u.…”

Section: Review On the Interaction Between Anthocyanins And Proteins From Different Sourcesmentioning

confidence: 99%

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A review of the interaction between anthocyanins and proteins

Wang

et al. 2020

Food sci. technol. int.

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Anthocyanins have good physiological functions, but they are unstable. The interaction between anthocyanins and proteins can improve the stability, nutritional and functional properties of the complex. This paper reviews the structural changes of complex of anthocyanins interacting with proteins from different sources. By circular dichroism (CD) spectroscopy, it was found that the contents of α-helix (from 15.90%−42.40% to 17.60%−52.80%) or β-sheet (from 29.00%−50.00% to 29.40%−57.00%) of the anthocyanins–proteins complex increased. Fourier transform infrared spectroscopy showed that the regions of amide I (from 1627.87−1641.41 cm−1 to 1643.34−1651.02 cm−1) and amide II (from 1537.00−1540.25 cm−1 to 1539.00−1543.75 cm−1) of anthocyanins–proteins complex were shifted. Fluorescence spectroscopy showed that the fluorescence intensity of the complex decreased from 150−5100 to 40−3900 a.u. The thermodynamic analysis showed that there were hydrophobic interactions, electrostatic and hydrogen bonding interactions between anthocyanins and proteins. The kinetic analysis showed that the half-life and activation energy of the complex increased. The stability, antioxidant, digestion, absorption, and emulsification of the complex were improved. This provides a reference for the study and application of anthocyanins and proteins interactions.

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Protein and Peptide‐Based Nanotechnology for Enhancing Stability, Bioactivity, and Delivery of Anthocyanins

Zhang

Yao

Zhao

et al. 2023

Adv Healthcare Materials

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Anthocyanin, a unique natural polyphenol, is abundant in plants and widely utilized in biomedicine, cosmetics, and the food industry due to its excellent antioxidant, anticancer, antiaging, antimicrobial, and anti‐inflammatory properties. However, the degradation of anthocyanin in an extreme environment, such as alkali pH, high temperatures, and metal ions, limits its physiochemical stabilities and bioavailabilities. Encapsulation and combining anthocyanin with biomaterials could efficiently stabilize anthocyanin for protection. Promisingly, natural or artificially designed proteins and peptides with favorable stabilities, excellent biocapacity, and wide sources are potential candidates to stabilize anthocyanin. This review focuses on recent progress, strategies, and perspectives on protein and peptide for anthocyanin functionalization and delivery, i.e., formulation technologies, physicochemical stability enhancement, cellular uptake, bioavailabilities, and biological activities development. Interestingly, due to the simplicity and diversity of peptide structure, the interaction mechanisms between peptide and anthocyanin could be illustrated. This work sheds light on the mechanism of protein/peptide–anthocyanin nanoparticle construction and expands on potential applications of anthocyanin in nutrition and biomedicine.

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Interaction characterization of preheated soy protein isolate with cyanidin-3-O-glucoside and their effects on the stability of black soybean seed coat anthocyanins extracts

Cited by 139 publications

References 41 publications

Isoflavones, anthocyanins, phenolic content, and antioxidant activities of black soybeans (Glycine max (L.) Merrill) as affected by seed weight

Isoflavones, anthocyanins, phenolic content, and antioxidant activities of black soybeans (Glycine max (L.) Merrill) as affected by seed weight

A review of the interaction between anthocyanins and proteins

Protein and Peptide‐Based Nanotechnology for Enhancing Stability, Bioactivity, and Delivery of Anthocyanins

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