Metabolomics-based mechanistic insight into the targeted non-acylated anthocyanin enrichment in the water extract of red cabbage catalyzed by carboxylesterase

文献类型： 外文期刊

第一作者： Yang, Shini

作者： Yang, Shini;Li, Guowen;Xu, Lei;Wang, Xue;Xu, Zhenzhen;Yang, Shini;Li, Guowen;Xu, Lei;Wang, Xue;Xu, Zhenzhen;Yang, Shini;Li, Guowen;Wu, Jihong;Liao, Xiaojun;Xu, Zhenzhen

作者机构：

关键词： Non-acylated anthocyanin enrichment; Dynamic change; Transformation pathway; Red cabbage; Carboxylesterase

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 484 卷

页码：

收录情况： SCI

摘要： Enzyme-mediated production of bioactive compounds has gained significant attention, with carboxylesterasecatalyzed strategy previously showing promise for enriching non-acylated anthocyanin cyanidin-3-diglucoside5-glucoside (Cy3diG5G). This study investigated the transformation mechanisms underlying the enrichment of Cy3diG5G from red cabbage extracts. The primary pathways involved include deacylation, deglycosylation, and degradation, mediated by carboxylesterase and natural biochemical reactions. Kinetic modeling revealed that the formation of non-acylated anthocyanins, including Cy3diG5G, follows a two-phase piecewise model. During the initial 8 min, carboxylesterase-driven processes dominated, leading to a rapid accumulation of Cy3diG5G. However, as the reaction progressed, intrinsic degradation processes became more pronounced, ultimately stabilizing the Cy3diG5G content. These findings provide deeper insights into anthocyanin accumulation mechanisms and offer valuable guidance for optimizing enzyme-mediated production processes, enabling more efficient and controlled anthocyanin enrichment.

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