Malvidin-3-glucoside Research Articles

Extraction of Bioactive Compounds from the Fruits of Jambolan (Syzygium cumini (L.)) Using Alternative Solvents.

This work demonstrates the effectiveness of using alternative solvents to obtain jambolan extracts with a high content of bioactive compounds compared to conventional organic solvents, being the first study to evaluate the best ecological solvent alternative for Syzygium cumini (L.) Skeels. Five alternative solvents were used for extraction: water at 25 °C (W25), water at 50 °C (W50), water at 75 °C (W75), water with citric acid at 2.4% (CA2), and water with citric acid at 9.6% (CA9) in comparison with three conventional solvents: ethanol (EtOH), water with ethanol at 50% (WE), and water with methanol at 50% (WM). A protocol was then established for the extraction and concentration of samples obtained with these solvents. The highest content of total phenolic compounds (TPCs) in the extracts was obtained with the solvent W75 (1347.27 mg GAE/100 g), while in the concentrates it was the solvents EtOH (3823.03 mg GAE/100 g) and WM (4019.39 mg GAE/100 g). Total monomeric anthocyanins (TMAs) increased by 209.31% and 179.95% in extractions with CA2 and CA9, respectively, compared to pulp (35.57 mg eq c-3-g/100 g), demonstrating that they are the most efficient alternative solvents in this extraction. The levels of bioactive compounds and antioxidant activity varied according to the solvents used. Delphinidin 3,5-diglucoside, cyanidin 3,5-diglucoside, delphinidin 3-glucoside, petunidin 3,5-diglucoside, cyanidin 3-glucoside, peonidin 3,5-diglucoside, malvidin 3,5-diglucoside, petunidin 3-glucoside, and malvidin 3-glucoside were identified in most of the samples by UPLC-MS/MS. This study suggests that a simple procedure using alternative solvents can be used as an environmentally friendly strategy to achieve efficient extraction of bioactive compounds in jambolan.

Native Mexican black bean purified anthocyanins fractionated by high-performance counter-current chromatography modulate inflammatory pathways

In addition to their pigment properties, the potential health benefits of anthocyanins have made them a subject of interest in recent years. This study aimed to obtain purified anthocyanin fractions from native Mexican black bean cultivars using Amberlite XAD-7 resin column and HPCCC and evaluate their anti-inflammatory properties using RAW 264.7 cells. The major anthocyanins in the purified anthocyanin fractions were delphinidin 3-glucoside (61.8%), petunidin 3-glucoside (25.2%), and malvidin 3-glucoside (12.2%). Purified anthocyanin fractions at 12.5 μg/mL effectively prevented LPS-induced ERK1/ERK2 phosphorylation and reduced the protein expression of COX-2 and mRNA expression of iNOS. Results showed that purified anthocyanin fractions have the potential to modulate the inflammatory response by inhibiting the production of pro-inflammatory mediators through the ERK1/ERK2 and NF-κB pathways. This study suggests that anthocyanins from black beans could be used as a natural strategy to help modulate inflammation-associated diseases.

Role of superfine grinding in purple-whole-wheat flour. Part Ⅰ: Impacts of size reduction on anthocyanin profile, physicochemical and antioxidant properties

While purple wheat has garnered attention for its rich and complex anthocyanin profile, its coarse bran may pose challenges for its further utilization in bakery products. Superfine grinding is a promising size-reduction technique to enhance the practicability of purple-whole-wheat flour (PWWF) as a functional food ingredient. In this study, purple wheat was ground into flours of three different particle sizes (Q50 = 214.8 μm, 55.6 μm and 31.3 μm, respectively), followed by characterising their micro-morphology, physicochemical and antioxidant capacity properties, as well as identifying and quantifying anthocyanin compositions. Three antioxidant capacity assays - TPC, ABTS and ORAC - suggest that superfine PWWF exhibited an antioxidant capacity up to 1.6 times greater than that of original PWWF. Triple quadrupole mass spectrometric results indicate that the content of individual anthocyanin compounds increased with size reduction. The anthocyanin profile of purple wheat was complex, comprising 26 species of which 12 were acylated. Among them, cyanidin 3-glucoside, peonidin 3-glucoside, malvidin 3-glucoside, delphinidin 3-glucoside and malvidin 3-rutinoside accounted for over 80% of the total content. Altogether, these results highlight the unique functionality of superfine ground PWWF and lay the groundwork for further utilization into bakery products with enhanced health benefits.

Accessing the thermal and electric effects in β-lactoglobulin denaturation and interaction with phenolic compounds

Protein-phenolic interactions have been on the spotlight in food research since they can change the structural, functional and nutritional properties of both compounds. Electric field processing technologies, such as ohmic heating (OHM), can contribute to improving food safety, quality and to tailor functionality of foods and ingredients. In this study, the potential of OHM processing in modifying protein-phenolic interactions was accessed. β-lactoglobulin (β-Lg) solutions were processed at 70 °C and 90 °C by conventional heating and OHM (26 V cm−1 at 50 Hz and 20 kHz), followed by their association with different phenolic compounds – i.e., quercetin (Qu), malvidin-3-glucoside (M3G), trans-resveratrol (TR), p-coumaric acid (p-C) and tyrosol (Ty). The protein solutions and protein-phenolic complexes were characterized by UV-spectroscopy, fluorescence spectroscopy, circular dichroism, and antioxidant capacity. Protein-phenolic interactions were confirmed by changes in the UV-absorbance spectra, reduction of the surface hydrophobicity and changes in the secondary structure of the protein. The formation of stable complexes was established through fluorescence quenching analysis and the binding affinities were found to be in the order TR > Qu > p-C > M3G > Ty. Furthermore, the binding parameters and changes of the protein's structural features were impacted by the processing conditions, including those associated with OHM. This study demonstrates for the first time that OHM processing and the control of its variables can potentially be used to tune β-Lg-PhCs interactions.

Evaluation of anthocyanines antioxidant properties using chromatography

A method for assessing the antioxidant properties of anthocyanins was proposed, using a reaction with an aqueous solution of potassium permanganate followed by chromatographic determination of the concentration of various anthocyanins in complex mixtures in comparison with the original solution. The main feature of the method is the exclusion of the occurrence of a chain of successive oxidation reactions of each initial anthocyanin, which is actually observed when using traditional methods for determining antioxidant properties. For this purpose, a lack of oxidant was used, which should be consumed mainly in the first stages for each antioxidant, under the assumption that the activity of the initial (least oxidized) anthocyanin is higher than that of the products formed from it. Only such a scheme allows comparing antioxidant activity (as a time-dependent parameter instead of the usually determined antioxidant capacity) depending on the structure of the molecule. Based on a study of the oxidation of 3-glucosides with potassium permanganate of five different main natural anthocyanidins (in extracts of grape fruits and leaves of Cercis canadensis), a dependence of antioxidant activity was established, which increased in the series: Pn3Glu<Cy3Glu<Mv3Glu<Pt3Glu<Dp3Glu. Consequently, the antioxidant activity of anthocyanins of the same type increased with the addition of an OH group to the B ring of the aglycone more strongly than the addition of a methoxy group. The analysis of anthocyanins from the fruits of grape variety Mercedes extract showed that the acylation of peonidin and malvidin 3-glucosides by p-coumaric acid did not lead to higher resistance. Therefore, the conclusion about higher stability of acylated anthocyanins are not always true. An analysis of the oxidability of various 3-glycosides by potassium permanganate was performed on the extract of black currant and red viburnum fruits and showed that in the first case, the oxidability does not reliably change when moving from 3-glucosides to 3-rutinoside. Moreover, in the second case, the addition of a second monoside to the existing 3-glucoside for both arabinoside and rhamnoside led to a decrease in activity. This indicates that accompanying extractives can alter the course of some reactions.

Anthocyanins degradation mediated by β-glycosidase contributes to the color loss during alcoholic fermentation in a structure-dependent manner

Anthocyanins deteriorate during fermentation to varying degrees depending on the structure of the anthocyanin, thus affecting the sensory quality of the wine, and the degradation of anthocyanins is closely associated with the β-glycosidase. In this study, the alcoholic fermentation systems containing cyanidin-3-O-glucoside (C3G), peonidin-3-O-glucoside (Pn3G), delphinidin-3-O-glucoside (D3G), petunidin-3-O-glucoside (Pt3G), and malvidin-3-O-glucoside (M3G) incubated for eight days. Our results indicated that the color of the systems containing different anthocyanins saw significant and dissimilar changes during fermentation, in relation to anthocyanin degradation. The five anthocyanins showed varying degradation degrees, which are relevant to theβ-glycosidase produced by yeast. Enzyme kinetics and molecular docking analysis showed the affinity between anthocyanins and β-glucosidase: C3G < M3G < Pn3G < Pt3G < D3G. This study demonstrated that β-glycosidase had distinct effects on anthocyanins with diverse structures, resulting in different color changes in fermentation systems. It provided a potential strategy for sensory quality improvement during the fermentation of fruit wines rich in anthocyanins.

In Vitro Antioxidant Activity, Bioaccessibility, and Thermal Stability of Encapsulated Strawberry Fruit (Fragaria × ananassa) Polyphenols.

Bioactive compounds in red fruits, such as strawberries, are vulnerable to digestion, and encapsulation has become an alternative for their protection. This study aims at encapsulating strawberry juice (SJ) by freeze-drying with pea protein and okra mucilage (SJPO), pea protein and psyllium mucilage (SJPP), and pea protein, psyllium mucilage, and okra mucilage (SJPPO) and investigating the in vitro release. The highest encapsulation efficiency was observed in capsule SJPPO (95.38%) and the lowest efficiency in SJPO (82.45%). Scanning electron microscopy revealed an amorphous glassy structure for the structure of the strawberry microcapsules, and X-ray diffraction confirmed that observation. However, X-ray diffraction further showed that SJPPO was crystalline, indicating a tighter crosslinking density than the other microcapsules. Fourier transform infrared spectroscopy showed peaks at 3390 and 1650 cm-1, confirming the presence of polyphenols and polysaccharides in the strawberry microcapsules. Thermal stability was higher for SJPPO, and the observed thermal transitions were due to the bonds formed between the polymers and polyphenols. Pelargonidin 3-glucoside, cyanidin 3-glucoside, cyanidin, delphinidin, malvidin 3-glucoside, ellagic acid, chlorogenic acid, catechin, and kaempferol were identified in the strawberry microcapsules. Digestion affected the compounds' content; the bioaccessibility for SJ was 39.26% and 45.43% for TPC and TAC, respectively. However, encapsulation improved the bioaccessibility of both TPC (SJPP, 51.54%; SJPO, 48.52%; and SJPPO, 54.39%) and TAC (SJPP, 61.08%; SJPO, 55.03%; and SJPPO, 71.93%). Thus, encapsulating pea protein isolate, psyllium mucilage, and okra mucilage is an effective method to facilitate targeted release and preserve the biological activities of fruits.

Grapevine shoots extract as an alternative to SO2 in rosé wines. A double approach: Classical measurements and 1H NMR metabolomics

The consumption of rosé wines has increased in the recent years, largely due to their attractive color and their simplicity, elegance, and freshness. However, rosé wines can easily oxidise, turning into an orange-brownish color, which leads its rejection by consumers. It is likely that alternatives to sulfur dioxide (SO2) in rosé wines have not yet been studied for this reason. The current work investigates the use of a natural stilbene extract, glutathione and combinations of both as possible alternatives to SO2 in rosé wines. The parameters selected for the evaluation of alternatives were fermentation kinetics, enological parameters related to quality, the main phenolic compounds, glutathione, grape reaction product, and amino acids and biogenic amines. Moreover, a 1H-NMR-based metabolomics study was carried out after 12 months of bottling. The results highlighted that stilbene extract inhibits malolactic fermentation, thereby preserving rosé wine quality. However, color-related parameters, phenolic compounds (malvidin 3-glucoside, caftaric and ferulic acids), glutathione, grape reaction product and amino acids were only slightly affected by the treatments. The 1H NMR targeted metabolomic study indicated that the stilbene treatment significantly affected the contents of threonine, myo-inositol, choline, arabinose and methanol in comparison to SO2 wines. The use of glutathione did not improve the quality of the rosé wines in any case (alone or in combination with the stilbene extract). We can conclude that stilbenes could be an alternative to SO2 to preserve the quality of rosé wines.

Metabolome and transcriptome analyses of anthocyanin biosynthesis reveal key metabolites and candidate genes in purple wheat (Triticum aestivum L.).

Wheat (Triticum aestivum L.) is continuously subjected to genetic improvement to optimize grain quality. Purple wheat has recently gained attention because of its high anthocyanin and nutrient content. In this study, we performed an integrated transcriptome and metabolome analysis of the inbred wheat lines ZM152 (white wheat line) and ZM163 (purple wheat line) to elucidate molecular networks and identify potential genes regulating anthocyanin synthesis. A total of 564 metabolites were detected, of which 47 metabolite contents differed significantly between the two lines. Twenty-five flavonoids, including four anthocyanins, were significantly higher in purple wheat. High contents of cyanidin 3-rutinoside and malvidin 3-glucoside might contribute to the purple coloration of the wheat grains. Consistently, gene ontology and pathway enrichment analyses revealed that flavonoid and anthocyanin biosynthesis were mostly enriched, and the expression of anthocyanin structural genes was specifically upregulated in purple wheat lines, while transcription factors (TFs) were mostly downregulated in purple wheat lines. Especially, the correlation analysis showed the anthocyanin synthesis-related genes CHS (TraesCS2B02G048400) and UFGT (TraesCS7A02G155400) were likely regulated negatively by the TFs MYB4 (TraesCS1A02G268800, TraesCS1B02G279400), TT8 (TraesCS1D02G094200, TraesCS1B02G113100, and TraesCS1A02G102400), which thus could be considered important regulatory genes in the anthocyanin biosynthesis pathway of purple wheat lines. In summary, these results offer new insights into anthocyanin biosynthesis and accumulation of purple wheat, and provide very useful candidate genes for future colored wheat breeding.

FARKLI DEPOLAMA KOŞULLARININ MERLOT ŞARAPLARINDA ANTOSİYANİN PROFİLİ ÜZERİNE ETKİSİ

Grape variety and health, soil and climate, agricultural techniques used, winemaking processes, storage time and temperature are the most important agents in the phenolic content of red wine. In this study, the effects of storage temperature and time on the distribution of anthocyanin compounds, and the total monomeric anthocyanin (TMA) content of Merlot wines were investigated at the beginning of storage and the following quarterly periods. The amount and distribution of delphinidin 3-glucoside, pelargonin 3-glucoside, malvidin 3-glucoside, cyanidin 3-glucoside, and peonidin 3-glucoside anthocyanins in wine samples were defined quantitatively by modifying HPLC method. When the change in TMA content in wines was evaluated, it was determined that there was a decrease of 13.77% at 4-5 °C, 24.28% at 8-10 °C, 43.93% at 12-14 °C, and 66.29% at 18-20 °C compared to the values before storage at the last of 24 months of storage.

Supramolecular Study of the Interactions between Malvidin-3-O-Glucoside and Wine Phenolic Compounds: Influence on Color.

Supramolecular study of the interactions between the major wine anthocyanin, malvidin-3-O-glucoside (Mv3G) and different wine phenolic compounds (quercetin 3-O-β-glucopyranoside (QG), caffeic acid, (-)-epicatechin, (+)-catechin, and gallic acid) has been performed at two different molar ratios (1:1 and 1:2) in acidic medium where flavylium cation predominates (pH ≤ 2). Color variations have been evaluated by differential colorimetry using CIELAB color space. These studies have been complemented with isothermal titration calorimetry assays and molecular dynamics simulations. The color of Mv3G flavylium cation is modified by the interaction with QG toward more bluish and intense colors. Interaction constants between the anthocyanin and the different phenolic compounds were obtained, ranging from 9.72 × 108 M-1 for QG to 1.50 × 102 M-1 for catechin. Hydrophobic interactions and H-bonds are the main driving forces in the pigment/copigment aggregation, except for the interactions where caffeic acid is involved, in which hydrophobic interactions acquire greater preponderance.

Malvidin-3-O-Glucoside Ameliorates Cadmium-Mediated Cell Dysfunction in the Estradiol Generation of Human Granulosa Cells.

Cadmium (Cd) is a frequent environmental pollutant associated with biological toxicity that can harm female reproduction. Anthocyanins have been reported to reduce the toxicity of Cd. In the present study, the protective effects and underlying mechanisms of malvidin-3-O-glucoside (M3G) against the toxicity of Cd on female reproduction in KGN cells (human ovarian granulosa-like tumor cells) were investigated. After treating cells with 10 µmol/L cadmium chloride, the results showed that M3G lessened Cd-induced KGN cell cytotoxicity better than malvidin and malvidin-3,5-O-diglucoside. Additionally, M3G significantly decreased the Cd-induced generation of reactive oxygen species, inhibited the Cd-induced arrest of the G2/M phase of the cell cycle, and increased estradiol (E2) production. According to transcriptomic results, M3G reduced the abnormal expression of genes that responded to estrogen. Additionally, M3G promoted the endogenous synthesis and secretion of E2 by controlling the expression of CYP17A1 and HSD17B7. The current findings indicated that M3G is of great potential to prevent Cd-induced female reproductive impairment as a dietary supplement.

Phenolic potential of new red hybrid grape varieties to produce quality wines and identification by the malvin

The hybrids are new varieties that are resistant to the cryptogamic diseases of vines, and they may be a good solution to the reduction of pesticide use. However, these new varieties have appeared recently and only few studies have been conducted to check the quality of the wine that they produce. In this study, wines originated from hybrids were chemically characterized (polyphenols, tannins, anthocyanins, and color analysis). Results show that their oenological parameters were close to those of the Vitis vinifera wines. The wines made from Vinifera (100%), with Vidoc, and all the resistant Bouquets studied are malvidin-3 glucoside dominant, and all the others hybrids varieties are cyanidin dominant. Furthermore, the hybrid wines had a higher concentration in condensed tannins and a lower one in molecular tannins compared with the Vitis vinifera wines, except for the Vidoc wines. As far as the anthocyanin content is concerned, the samples contained anthocyanin diglucosides, with the malvidin-3,5-diglucoside (malvin) the most abundant one. Also, their concentration in molecular anthocyanins were higher than the concentration in normal wines. The Vidoc wines do not contain any malvin. For the other wines, malvin co-eluted with cyanidin-3-O-glucoside and in this case, the cyanidin’s concentration was impressively higher than the Vidoc wines. The current OIV method gives different results for malvidol diglucoside compared to the use of an HPLC chromatography method (HPLC-DAD-QQQ). The current OIV method does not appear reliable in comparison with the HPLC method for detecting malvin. Finally, the hybrid wines had a darker blue/purplish color than the Vitis vinifera wines.

Cyanidin 3-glucoside targets a hepatic bilirubin transporter in rats

One of the organ-specific functions of the liver is the excretion of bilirubin into the bile. Membrane transport of bilirubin from the blood to the liver is not only an orphan function, because there is no link to the protein/gene units that perform this function, but also a poorly characterised function. The aim of this study was to investigate the pharmacology of bilirubin uptake in the liver of the female Wistar rat to improve basic knowledge in this neglected area of liver physiology. We treated isolated perfused livers of female rats with repeated single-pass, albumin-free bilirubin boli. We monitored both bilirubin and bilirubin glucuronide in perfusion effluent with a bio-fluorometric assay. We tested the ability of nine molecules known as substrates or inhibitors of sinusoidal membrane transporters to inhibit hepatic uptake of bilirubin. We found that cyanidin 3-glucoside and malvidin 3-glucoside were the only molecules that inhibited bilirubin uptake. These dietary anthocyanins resemble bromosulfophthalein (BSP), a substrate of several sinusoidal membrane transporters. The SLCO-specific substrates estradiol-17 beta-glucuronide, pravastatin, and taurocholate inhibited only bilirubin glucuronide uptake. Cyanidin 3-glucoside and taurocholate acted at physiological concentrations. The SLC22-specific substrates indomethacin and ketoprofen were inactive. We demonstrated the existence of a bilirubin-glucuronide transporter inhibited by bilirubin, a fact reported only once in the literature. The data suggest that bilirubin and bilirubin glucuronide are transported to the liver via pharmacologically distinct membrane transport pathways. Some dietary anthocyanins may physiologically modulate the uptake of bilirubin into the liver.

Dietary anthocyanins inhibit insulin fibril formation and cytotoxicity in 3T3-L1 preadipocytes

Insulin fibril formation decreases the effectiveness of insulin therapy and causes amyloidosis in diabetes. Studies suggest that phytochemicals are capable of inhibiting fibril formation. Herein, we investigated the inhibitory effects of anthocyanins, including cyanidin, cyanidin-3-glucoside (C3G), cyanidin-3-rutinoside (C3R), malvidin, and malvidin-3-glucoside (M3G) on fibril formation. Our results revealed that anthocyanins (50–200 μM) significantly reduced the formation of insulin fibrils by increasing lag times and decreasing ThT fluorescence at the plateau phase. These findings were confirmed by TEM images, which showed reduced fibril length and number. Furthermore, FTIR analysis indicated that anthocyanins reduced the secondary structure transition of insulin from α-helix to β-sheet. Anthocyanins interacted with monomeric insulin (residues B8–B30) via H-bonds, van der Waals, and hydrophobic interactions, covering the fibril-prone segments of insulin (residues B12–B17). Based on the structure-activity analysis, the presence of glycosides and hydroxyl groups on phenyl rings increased intermolecular interaction, mediating the inhibitory effect of anthocyanins on fibril formation in the order of malvidin < cyanidin < M3G < C3G < C3R. Moreover, anthocyanins formed H-bonds with preformed insulin fibrils, except for malvidin. In preadipocytes, C3R, C3G, and cyanidin attenuated insulin fibril-induced cytotoxicity. In conclusion, anthocyanins are effective inhibitors of insulin fibril formation and cytotoxicity.

Blueberry Extract Modulates Brain Enzymes Activities and Reduces Neuroinflammation: Promising Effect on Lipopolysaccharide-Induced Depressive-Like Behavior.

Major depressive disorder (MDD) is one of the most common neuropsychiatric disorders with high rates of prevalence and mortality. MDD is pathophysiologically complex, and treatment options are limited. Blueberries are rich in polyphenols and have neuroprotective potential. The aim of this study was to investigate the effects of blueberry extract on neuroinflammatory and neuroplasticity parameters, as well as Na+/K+-ATPase, monoamine oxidase-A (MAO-A), and acetylcholinesterase (AChE) activities in the cerebral cortex and hippocampus of mice subject to lipopolysaccharide (LPS)-induced depressive-like behavior. We also analyzed the interaction between anthocyanins and indoleamine 2 3-dioxygenase (IDO). MaleSwiss mice (60-day-old) received vehicle, fluoxetine (20mg/kg), or blueberry extract (100 or 200mg/kg) intragastrically for 7 days before intraperitoneal LPS (0.83mg/kg) injection. Twenty-four hours after LPS administration, the mice were subjected to behavioral tests. Both fluoxetine and blueberry extract (200mg/kg) decreased the immobility time in the forced swim test, without affecting locomotor activity. Fluoxetine attenuated the decrease of Na+/K+-ATPase in the cerebral cortex, while blueberry extract promoted this same effect in the hippocampus. Additionally, fluoxetine and blueberry extract attenuated the decrease in the activity of MAO-A in the hippocampus. Blueberry extract (200mg/kg) also prevented LPS-induced increase in AChE activity in the hippocampus as well as LPS upregulation of relative mRNA expression of tumor necrosis factor alpha, interleukin (IL)-1β, and IL-10 in the cerebral cortex. Molecular docking analysis revealed binding sites for malvidin 3-galactoside (-7.8kcal/mol) and malvidin 3-glucoside (-7.9kcal/mol) residues with IDO. Taken together, these results indicate that blueberry extract improved depression-like behavior and attenuated the neurochemical and molecular changes in the brains of mice challenged with LPS.

Role of Polyphenol-Derived Phenolic Acid in Mitigation of Inflammasome-Mediated Anxiety and Depression.

Overexposure to mental stress throughout life is a significant risk factor for the development of neuropsychiatric disorders, including depression and anxiety. The immune system can initiate a physiological response, releasing stress hormones and pro-inflammatory cytokines, in response to stressors. These effects can overcome allostatic physiological mechanisms and generate a pro-inflammatory environment with deleterious effects if occurring chronically. Previous studies in our lab have identified key anti-inflammatory properties of a bioavailable polyphenolic preparation BDPP and its ability to mitigate stress responses via the attenuation of NLRP3 inflammasome-dependent responses. Inflammasome activation is part of the first line of defense against stimuli of different natures, provides a rapid response, and, therefore, is of capital importance within the innate immunity response. malvidin-3-O-glucoside (MG), a natural anthocyanin present in high proportions in grapes, has been reported to exhibit anti-inflammatory effects, but its mechanisms remain poorly understood. This study aims to elucidate the therapeutic potential of MG on inflammasome-induced inflammation in vitro and in a mouse model of chronic unpredictable stress (CUS). Here, it is shown that MG is an anti-pyroptotic phenolic metabolite that targets NLRP3, NLRC4, and AIM2 inflammasomes, subsequently reducing caspase-1 and IL-1β protein levels in murine primary cortical microglia and the brain, as its beneficial effect to counteract anxiety and depression is also demonstrated. The present study supports the role of MG to mitigate bacterial-mediated inflammation (lipopolysaccharide or LPS) in vitro and CUS-induced behavior impairment in vivo to address stress-induced inflammasome-mediated innate response.

Protective Effect and Mechanism of Soybean Insoluble Dietary Fiber on the Color Stability of Malvidin-3-O-glucoside.

Anthocyanins have great health benefits, especially malvidin. Vitis amurensis Rupr are rich in malvidin, and malvidin-3-O-glucoside (Mv3G) monomer is the most abundant. However, natural anthocyanins are unstable, which limits their wide application in the food field. Soybean insoluble dietary fiber (SIDF) has high stability, and it can be used as an inert substrate to construct a stable system, which may improve the stability of anthocyanins. The optimal condition to construct a stable system of SIDF and Mv3G at pH 3.0 was determined by an orthogonal experiment. The results indicated that SIDF effectively improved the stability of Mv3G under different pH values (1.0~7.0), high temperature (100 °C for 100 min), and sunlight (20 ± 2 °C for 30 d) conditions. The absorption peak intensity of the UV–VIS spectrum of SIDF-Mv3G was enhanced, which indicated that there was interaction between SIDF and Mv3G. Fourier transform infrared spectroscopy analyses revealed that the -OH stretching vibration peak of SIDF-Mv3G was changed, which indicated that the interaction between SIDF and Mv3G was due to hydrogen bonding. X-ray diffraction analysis showed that the crystalline morphology of SIDF was opened, which was combined with Mv3G, and SIDF made Mv3G change to a more stable state. Scanning electron microscope analysis showed that SIDF and Mv3G were closely combined to form an inclusion complex. Overall, this study provides valuable information for enhancing the color stability of anthocyanins, which will further expand the application of anthocyanins in the food field.

Antioxidant Activity, Phenolic Composition, and Hormone Content of Wild Edible Vegetables

Wild edible plants have been used since antiquity as folk medicine and as preservatives in foods. This study aimed to determine the antioxidant activities, phenolic compounds, and hormone contents of 12 species of edible wild plants belonging to 9 families, which are consumed as vegetables by the local people at Ergan Mountain in Erzincan in Turkey. Polygonum cognatum and Malva neglecta were determined to have more antioxidant enzyme activity, more phenolic compounds, and higher hormone content than the other species. The highest catalase (CAT), peroxidase (POD), glutathione reductase (GR), glutathione-s-transferase (GST) values for P. cognatum were determined as 45.12, 94.83, 36.76, and 1218.35 EU g−1, respectively. The highest superoxide dismutase (SOD) and ascorbate peroxidase (AxPOD) content for M. neglecta were determined as 97.53 EU g−1 and 81.93 EU g−1, respectively. P. cognatum is the species in which the highest levels of the hormones indolacetic acid (IAA), gibberellic acid (GA), salicylic acid (SA), cytokinin, zeatin and jasmonic acid were detected. The highest levels of caftaric acid (CA), catechin (CAE), ferulic acid (FA), malvidin-3-o-glucoside (MG), myricetin (MYR), rutin (RT), trans-coumaric acid (TPCA), tyrosol (TY), and vanilic acid (VA) compounds were found in M. neglecta. It was determined that Falcaria vulgaris species had the highest levels of ferulic acid (FA) and quercetin (QUE) phenolics. The results show that edible wild vegetables consumed and studied by the people of the region are an important source of natural antioxidants. The possibilities of using these wild plants as functional foods should be investigated.

Proteomic and computational characterisation of 11S globulins from grape seed flour by-product and its interaction with malvidin 3-glucoside by molecular docking

Grape seed flour by-product (GSBP) is an economic and renewable source of proteins, increasingly being explored due to interesting technological application such as colour protection in rich-anthocyanins beverages. Globulin-like proteins from GSBP were characterised by proteomic and computational studies. MALDI TOF/TOF analysis revealed the presence of two 11S globulins (acid and basic), whose 3D structures have been elucidated for the first time in Vitis vinifera L. grape seeds by using homology models and molecular dynamics. The secondary structure showed 11 α-helices and 25 β-sheets for acid and 12 α-helices and 24 β-sheets for basic 11S globulins. Molecular docking results indicate that both grape seed 11S globulins could establish different types of non-covalent interactions (π-π) with malvidin 3-O-glucoside (wine anthocyanin), which suggest a possible colour protection similar to that occurring in copigmentation phenomenon. These findings provide valuable information of globulin family proteins that could be relevant in food industry applications.