Article
Chemistry, Applied
Songen Wang, Xuan Zhang, Jian Ai, Zhewen Yue, Ying Wang, Bin Bao, Lingmin Tian, Weibin Bai
Summary: This study investigates the interaction mechanisms between mulberry pectic polysaccharides and anthocyanins, as well as the effects of different preparation methods on their chemical structure and digestive properties. The results show that different preparation methods can alter the chemical structure of mulberry polysaccharides, and cellulase-assisted extraction greatly improves the binding capacity of mulberry polysaccharides to anthocyanins. High temperature and pressure-extracted mulberry polysaccharide improves the bio-accessibility of anthocyanins.
FOOD HYDROCOLLOIDS
(2023)
Review
Plant Sciences
Ponnuvel Deepa, Minji Hong, Kandhasamy Sowndhararajan, Songmun Kim
Summary: Obesity is a major health issue worldwide and is associated with various chronic diseases. Cyanidin-3-O-beta-glucoside (C3G), an anthocyanin compound, has shown potential health benefits in reducing obesity-related complications.
Article
Environmental Sciences
Pei Lv, Yumeng Tao, Nan Zhang, Yawei Yang, Xiangwei Wu, Qing X. Li, Rimao Hua
Summary: This study investigated the effect of flavonoids on the photolysis of profenofos and found that flavonoids can enhance the photolysis rate of profenofos under various light conditions. Flavonoids can also reduce the photolysis rate of profenofos in natural water and have the capacity to scavenge free radicals.
Article
Chemistry, Applied
Yi-Tong Li, Ting Huang, Jin-Zheng Wang, Cheng-Hai Yan, Lu-Chan Gong, Fu-An Wu, Jun Wang
Summary: By utilizing direct hydrolysis of the rhamnose bond and whole-cell catalyzed conversion, combined with an aqueous two-phase system and semi-preparative HPLC separation and purification, high-purity C3G was rapidly prepared, providing a novel strategy for efficient biomanufacturing.
Review
Chemistry, Multidisciplinary
Oscar Zannou, Kouame F. Oussou, Ifagbemi B. Chabi, Nour M. H. Awad, Midimahu V. Aissi, Gulden Goksen, Mustafa Mortas, Fatih Oz, Charalampos Proestos, Adechola P. P. Kayode
Summary: The increasing popularity of natural dyes worldwide is a result of the criticism towards synthetic dyes. Natural pigments from herbal sources, such as cyanidin 3-O-glucoside (C3G), are of great interest due to their biological properties and health benefits. However, the instability of C3G and its low bioavailability hinder its application in the food industry. Nanoencapsulation technology using suitable nanocarriers is transforming the use of anthocyanin, including C3G, with its chemical stability and functional benefits expanding its application to the pharmaceutical and cosmetic fields. This review focuses on the various nanoencapsulation techniques employed and the chemical and biological benefits conferred to C3G.
Article
Biochemistry & Molecular Biology
Sarah Strassmann, Maike Passon, Andreas Schieber
Summary: This study chemically converted cyanidin compounds to their sulfates and found that both the A ring and the B ring are sulfated by human enzymes, providing insights into the metabolism of anthocyanins.
Article
Biochemistry & Molecular Biology
Sarah Strassmann, Tillman Brehmer, Maike Passon, Andreas Schieber
Summary: The study introduced a hemisynthesis method for methylated anthocyanins, successfully synthesizing cyanidin-3-O-glucoside derivatives with different degrees of methylation and identifying monomethylated derivatives. Dimethyl carbonate (DMC) was used as the methylation agent, and the influence of the catalyst DBU, temperature, and reaction time on product formation was examined. The identified conditions in this study led to a reduction in reaction time and minimized a side reaction known as carboxymethylation by using higher amounts of catalyst.
Article
Engineering, Environmental
Dacheng Yang, Yanhong Ran, Xusheng Li, Xinwei Jiang, Jiali Chen, Jianxia Sun, Lingmin Tian, Katia Teerds, Weibin Bai
Summary: The study demonstrated that C3G could mitigate the negative effects of Cd exposure on uterine epithelial cells, potentially preventing Cd-induced female reproductive toxicity. C3G exerts anti-estrogenic effects through various mechanisms to protect the uterus from the harm caused by Cd.
JOURNAL OF HAZARDOUS MATERIALS
(2022)
Article
Chemistry, Applied
Yuwan Li, Tongtong Yu, Zhiying Wang, Qin Li, Lei Rao, Liang Zhao, Yongtao Wang, Xiaojun Liao
Summary: The influence of system pH and hydrothermal processing of starch on the interaction between C3G and starch was investigated. The binding rates and amounts increased with increasing pH, and moderate hydrothermal processing enhanced the binding rates and amounts. Higher degree hydrothermal processing broke down the starch structure, releasing more starch chains and improving the contact with C3G. 65 degrees C/10 min treatment had better effects than 95 degrees C/20 min treatment. Increasing system pH and moderate hydrothermal processing showed a synergistic effect.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Jiaxin Wang, Zhen Cheng, Ningxuan Gao, Ye Zhang, Mingshuang Wang, Guangyu Ren, Baoge Song, Qi Liang, Yiwen Bao, Hui Tan, Wei Chen, Bin Li, Jinlong Tian
Summary: In this study, the effect of sucrose on anthocyanins and its degradation product furfural (Ff) was investigated. It was found that Ff reacts with cyanidin-3-O-glucoside (C3G) to form three new adducts, leading to the destabilization of anthocyanins. These new adducts were less stable than C3G and further accelerated its degradation. The study also detected the formation of these adducts in sugar solutions supplemented with C3G, particularly under light storage conditions. These findings provide important insights for reducing anthocyanin loss in food processing.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Zixin Yang, Ting Huang, Ping Li, Jian Ai, Jiaxin Liu, Weibin Bai, Lingmin Tian
Summary: The study found that different types of dietary fibers can influence the fermentation patterns of cyanidin-3-O-glucoside (C3G), altering the proportions of metabolites, promoting the generation of short-chain fatty acids, increasing the relative abundance of probiotics lactobacillus and bifidobacterium, and thereby contributing to the maintenance of colonic health.
Article
Chemistry, Applied
Zhucheng Yin, Yaru Wu, Yao Chen, Xuejiao Qie, Maomao Zeng, Zhaojun Wang, Fang Qin, Jie Chen, Zhiyong He
Summary: The study found that the interaction between cyanidin-3-O-glucoside and casein or casein hydrolysates is mediated by different forces, forming hydrogen bonds or hydrophobic interactions. After binding with cyanidin-3-O-glucoside, a slight change in the secondary structure of casein/casein hydrolysates was observed, leading to the formation of larger particles. The antioxidant activity assessments showed a synergistic or antagonistic effect between casein/casein hydrolysates and cyanidin-3-O-glucoside.
Article
Agriculture, Multidisciplinary
Ruijing Liu, Yulong Jin, Boping Liu, Qing Zhang, Xusheng Li, Dongbao Cai, Lingmin Tian, Xinwei Jiang, Wenbao Zhang, Jianxia Sun, Weibin Bai
Summary: This study aimed to investigate the protective effect of cyanidin-3-O-glucoside (C3G) on bisphenol A (BPA)-induced liver lipid metabolism disorder and explore its mechanism via lipidomics analysis. The results showed that C3G supplementation significantly improved serum lipid levels and reversed the levels of hepatic lipid synthesis-related genes. Our findings suggest that C3G has a beneficial regulatory effect on BPA-induced disorders of lipid metabolism.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Agriculture, Multidisciplinary
Yanling Yao, Xiandan Zhang, Yixuan Xu, Yimin Zhao, Fenglin Song, Zezhong Tian, Mingzhu Zhao, Ying Liang, Wenhua Ling, Yu-Heng Mao, Yan Yang
Summary: Cy-3-g exerts significant effects on chemokines in atherosclerotic inflammation, reducing lesions and inhibiting platelet aggregation and activation.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Xuefang Hao, Rongfa Guan, Haizhi Huang, Kai Yang, Lina Wang, Yuanfeng Wu
Summary: C3G liposomes exhibit stability during storage and can inhibit inflammatory response in macrophages, protect cells from apoptosis.
FOOD SCIENCE & NUTRITION
(2021)