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 containin...

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Bibliographic Details
Published in:Food research international 2024-01, Vol.175, p.113732-113732, Article 113732
Main Authors: Yuan, Kailan, Wu, Guangkai, Li, Xusheng, Zeng, Yingyu, Wen, Xinyuan, Liu, Ruijing, Jiang, Xinwei, Tian, Lingmin, Sun, Jianxia, Bai, Weibin
Format: Article
Language:English
Subjects:
Anthocyanins - chemistry
Fermentation
Glucosides
Glycoside Hydrolases
Molecular Docking Simulation
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Summary: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 
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2023.113732