Analysis of the interaction between cyanidin-3-O-glucoside and casein hydrolysates and its effect on the antioxidant ability of the complexes

• Published in: Food chemistry 2021-03, Vol.340, p.127915-127915, Article 127915
• Main Authors: Yin, Zhucheng, Wu, Yaru, Chen, Yao, Qie, Xuejiao, Zeng, Maomao, Wang, Zhaojun, Qin, Fang, Chen, Jie, He, Zhiyong
• Format: Article
• Language: English
• Subjects: Anthocyanins - chemistry; Anthocyanins - metabolism; Antioxidant activity; Antioxidants - chemistry; Antioxidants - metabolism; Casein hydrolysates; Caseins - chemistry; Caseins - metabolism; Circular Dichroism; Cyanidin-3-O-glucoside; Glucosides - chemistry; Glucosides - metabolism; Hydrogen Bonding; Hydrophobic and Hydrophilic Interactions; Interaction; Protein Structure, Secondary; Spectrometry, Fluorescence; Spectroscopy, Fourier Transform Infrared
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2020.127915

•C3G bound with CN/CNHs via Van der Waals force, hydrogen bond, hydrophobic action.•Binding affinity of C3G for CN was stronger than that for CNHs.•Binding with C3G caused a slight change in secondary structure of CN and CNHs.•CNHs–C3G interaction led to a synergistic effect in FRAP between CNHs with C3G.•CN/CNHs–C3G interaction led to an antagonistic effect in ABTS for the complexes. The interaction between cyanidin-3-O-glucoside with casein and casein hydrolysates and its effects on the antioxidant activity of complexes were investigated. Fluorescence spectroscopy results indicated that the interaction between cyanidin-3-O-glucoside and casein was primarily mediated by Van der Waals forces or hydrogen bonds and stronger than the interaction between cyanidin-3-O-glucoside and casein hydrolysates mainly via hydrophobic interaction. Circular dichroism and Fourier-transform infrared spectroscopy analysis showed the secondary structure of casein/casein hydrolysates had a slight change after binding with cyanidin-3-O-glucoside. And larger particles formed due to the protein aggregation induced by the complexation of casein/casein hydrolysates with cyanidin-3-O-glucoside. The antioxidant activity assessments revealed that the synergistic effect was observed in FRAP assay, whereas an antagonistic effect in ABTS assay between casein/casein hydrolysates and cyanidin-3-O-glucoside, which were produced due to the casein/casein hydrolysates–cyanidin-3-O-glucoside interaction. These results would be helpful in designing functional beverages containing anthocyanins and protein hydrolysates with enhanced antioxidant ability.