Separation and Identification of Anthocyanins Extracted from Blueberry Wine Lees and Pigment Binding Properties toward beta-Glucosidase

文献类型： 外文期刊

第一作者： Wu, Qian

作者： Wu, Qian;Wang, Chao;Zhang, Yang;Chen, Yashu;Xie, Bijun;Sun, Zhida;Tang, Hu

作者机构：

关键词： blueberry wine lee;malvidin-3-hexose (Mv-3-hex);malvidin-3-(6 ' acetyl)-hexose (Mv-3-ace-hex);beta-glucosidase;interaction

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：5.279； 五年影响因子：5.269 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Anthocyanins were isolated from blueberry wine lees using Sephadex LH-20 column chromatography and semipreparative high-performance liquid chromatography (semipreparative HPLC) and then identified by HPLC-DAD-ESI-MS/MS. Our results show that malvidin-3-hexose (Mv-3-hex) and malvidin-3-(6'acetyl)-hexose (Mv-3-ace-hex) are the major components in the anthocyanin extracts of blueberry wine lees (>90%). The binding characteristics of My-3-hex and Mv-3-acehex with beta-glucosidase were investigated by fluorescence spectroscopy, circular dichroism (CD) spectroscopy, and molecular docking. Spectroscopic analysis revealed that beta-glucosidase fluorescence quenched by My-3-hex and My-3-ace-hex follows a static mode. Binding of My-3-hex and My-3-ace-hex to beta-glucosidase mainly depends on electrostatic force. The result from CD spectra shows that adaptive structure rearrangement and increase of fi-sheet structure occur only in the presence of My-3-ace-hex. A molecular docking study suggests that My-3-ace-hex has stronger binding with beta-glucosidase than My-3-hex.

分类号： R15`S

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