title: Separation and Identification of Anthocyanins Extracted from Blueberry Wine Lees and Pigment Binding Properties toward β-Glucosidase.
abstract: 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 Mv-3-hex and Mv-3-ace-hex with β-glucosidase were investigated by fluorescence spectroscopy, circular dichroism (CD) spectroscopy, and molecular docking. Spectroscopic analysis revealed that β-glucosidase fluorescence quenched by Mv-3-hex and Mv-3-ace-hex follows a static mode. Binding of Mv-3-hex and Mv-3-ace-hex to β-glucosidase mainly depends on electrostatic force. The result from CD spectra shows that adaptive structure rearrangement and increase of β-sheet structure occur only in the presence of Mv-3-ace-hex. A molecular docking study suggests that Mv-3-ace-hex has stronger binding with β-glucosidase than Mv-3-hex.
authors.affiliation: Hubei Collaborative Innovation Center for Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Hubei University of Technology , Wuhan, Hubei 430068, China.
authors.forename: Qian
authors.initials: Q
authors.lastname: Wu
authors.affiliation: Natural Product Laboratory, Department of Food Science and Technology, Huazhong AgriculturalUniversity , Wuhan, Hubei 430070, People's Republic of China.
authors.forename: Yang
authors.initials: Y
authors.lastname: Zhang
authors.affiliation: Department of Product Processing and Nutriology, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences , Hubei Key Laboratory of Lipid Chemistry and Nutrition, Ministry of Agriculture Key Laboratory of Oil Crops Biology, Wuhan 430062, China.
authors.forename: Hu
authors.initials: H
authors.lastname: Tang
authors.affiliation: Natural Product Laboratory, Department of Food Science and Technology, Huazhong AgriculturalUniversity , Wuhan, Hubei 430070, People's Republic of China.
authors.forename: Yashu
authors.initials: Y
authors.lastname: Chen
authors.affiliation: Natural Product Laboratory, Department of Food Science and Technology, Huazhong AgriculturalUniversity , Wuhan, Hubei 430070, People's Republic of China.
authors.forename: Bijun
authors.initials: B
authors.lastname: Xie
authors.affiliation: Hubei Collaborative Innovation Center for Industrial Fermentation, Research Center of Food Fermentation Engineering and Technology of Hubei, Hubei University of Technology , Wuhan, Hubei 430068, China.
authors.forename: Chao
authors.initials: C
authors.lastname: Wang
authors.affiliation: Natural Product Laboratory, Department of Food Science and Technology, Huazhong AgriculturalUniversity , Wuhan, Hubei 430070, People's Republic of China.
authors.forename: Zhida
authors.identifier: http://orcid.org/0000-0003-2822-4367
authors.initials: Z
authors.lastname: Sun
mesh_terms: D000872:Anthocyanins / Q000737:chemistry* / Q000302:isolation & purification; D029798:Blueberry Plants / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D062105:Molecular Docking Simulation; D010936:Plant Extracts / Q000737:chemistry* / Q000302:isolation & purification; D053719:Tandem Mass Spectrometry; D014920:Wine / Q000032:analysis*; D001617:beta-Glucosidase / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D010936:Plant Extracts; D001617:beta-Glucosidase
keywords: blueberry wine lee; interaction; malvidin-3-(6′acetyl)-hexose (Mv-3-ace-hex); malvidin-3-hexose (Mv-3-hex); β-glucosidase