Stability of Anthocyanins and Their Degradation Products from Cabernet Sauvignon Red Wine under Gastrointestinal pH and Temperature Conditions.

Ping Yang,Yangjie Liu,Hua Wang,Lin Wang,Chunlong Yuan,Yang Liu,Fuliang Han

doi:10.3390/molecules23020354

Ping Yang, Yangjie Liu + Show 5 more

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https://doi.org/10.3390/molecules23020354

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Abstract

This study investigated the stability of wine anthocyanins under simulated gastrointestinal pH and temperature conditions, and further studied the evolution of anthocyanin degradation products through simulated digestive conditions. The aim of this study was to investigate the relation between anthocyanins’ structure and their digestive stability. Results showed that a total of 22 anthocyanins were identified in wine and most of these anthocyanins remained stable under simulated gastric digestion process. However, a dramatic concentration decrease happened to these anthocyanins during simulated intestinal digestion. The stability of anthocyanins in digestive process appeared to be related to their structure. The methoxy group in the B-ring enhanced the stability of anthocyanins, whereas hydroxyl group resulted in a reduction of their stability. Acylation decreased the stability of malvidin 3-O-glucoside. Pyruvic acid conjugation enhanced the structural stability of pyranoanthocyanins, whereas acetaldehyde attachment weakened their stability. A commercial malvidin 3-O-glucoside standard was used to investigate anthocyanin degradation products under simulated digestion process, and syringic acid, protocatechuic acid and vanillic acid were confirmed to be the degradation products via anthocyanin chalcone conversion path. Gallic acid, protocatechuic acid, vanillic acid, syringic acid, and p-coumaric acid in wine experienced a significant concentration decrease during digestion process. However, wine model solution revealed that phenolic acids remained stable under gastrointestinal conditions, except gallic acid.

Highlights

Anthocyanins are the major colorants in grapes and wine, and they have been confirmed to play important roles in affecting the appearance and sensory attributes of grapes and wine [1,2,3,4,5].More importantly, anthocyanins can serve as one of the most important antioxidants in grapes and wine to provide multiple health promoting properties [6,7,8]
Inthey experienced dramatic concentration decrease in a simulated simulatedgastric intestinal digestion conclusion, most of aanthocyanins in wine remained stable under conditions
Their structure and matrix played an important role in their stability under digestive system

Summary

Introduction

Anthocyanins are the major colorants in grapes and wine, and they have been confirmed to play important roles in affecting the appearance and sensory attributes of grapes and wine [1,2,3,4,5].More importantly, anthocyanins can serve as one of the most important antioxidants in grapes and wine to provide multiple health promoting properties [6,7,8]. It has been reported that anthocyanins possess the anti-cancer, anti-inflammatory, antimicrobial features, and the consumption of these antioxidants can lower the incidence of cardiovascular, diabetic, and obesity diseases [9,10,11,12,13,14,15]. Molecules 2018, 23, 354 anthocyanins possess the anti-cancer, anti-inflammatory, antimicrobial features, and the consumption of these antioxidants can lower the incidence of cardiovascular, diabetic, and obesity diseases [9,10,11,12,13,14,15]. Anthocyanins development period [16,17]. These colorants can be extracted into red wine during maceration process process and and they they can further be metabolized during the wine fermentation and aging maceration

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