International Journal of Molecular Sciences,
Journal Year:
2024,
Volume and Issue:
25(24), P. 13347 - 13347
Published: Dec. 12, 2024
Anthocyanins
and
polysaccharides
are
among
the
primary
components
of
numerous
foodstuffs,
their
interaction
exerts
a
considerable
influence
on
texture
nutritional
value
foods.
In
order
to
improve
antioxidant
properties
stability
anthocyanins
as
well
bioavailability,
in
this
study,
anthocyanin–polysaccharide
complexes
with
varying
compounding
ratios
(1:0.5,
1:1.0,
1:1.5,
1:2.0,
1:2.5,
1:3.0)
were
prepared
from
Aronia
melanocarpa
derived
fruit
pomace
melanocarpa.
These
compounds
characterized,
capacity
was
determined.
The
findings
demonstrated
that
activity
markedly
enhanced
through
process
polysaccharides.
most
efficacious
effect
determined
by
measuring
IC50
mixtures
at
different
anthocyanin/polysaccharide
complexing
ratios.
results
ultraviolet–visible
spectroscopy,
infrared
scanning
electron
microscopy
revealed
features
1:0.5,
1:2.5.
observed
enhance
intensity
ultraviolet
absorption
respect
individual
molecules,
it
noted
they
able
bond
each
other
hydrogen
bonding.
Additionally,
morphology
compositions
differed
components.
This
provides
theoretical
foundation
for
structural
design
anthocyanin–polysaccharide-containing
foods
development
utilization
novel
food
ingredients.
Fermentation,
Journal Year:
2025,
Volume and Issue:
11(3), P. 145 - 145
Published: March 14, 2025
Morus
nigra
L.
is
rich
in
anthocyanins
and
other
active
ingredients,
but
its
extraction
residues
pose
a
burden
on
the
environment.
In
present
study,
residue
resource
utilization
was
achieved
through
liquid
fermentation
of
Schizophyllum
commune,
with
aim
enhancing
anthocyanin
solubilization
evaluating
anti-inflammatory
activity.
Response
surface
methodology
used
to
optimize
parameters
quantify
fractions
by
HPLC.
The
effect
evaluated
using
lipopolysaccharide-induced
inflammation
model
human
foreskin
fibroblast
(BJ
cell),
interaction
cyanidin-3-O-glucoside
(C3G)
NLRP3,
key
target
pyroptosis
pathway,
resolved
molecular
docking.
Our
results
indicated
that
optimal
conditions
(substrate
3.4%,
inoculum
9%,
time
50
h)
enabled
total
reach
85.1
μg/mL,
which
C3G
content
elevated
66.7
μg/mL
(release
efficiency
83.9%).
fermented
filtrate
effectively
promoted
BJ
cell
proliferation
inhibited
inflammatory
response,
signaling
pathway
playing
significant
role.
Molecular
docking
confirmed
binds
strongly
NLRP3
protein.
This
technology
provides
new
strategy
for
high-value
development
natural
drugs.
Food Chemistry X,
Journal Year:
2024,
Volume and Issue:
24, P. 101955 - 101955
Published: Nov. 1, 2024
Improving
anthocyanin
stability
is
a
major
challenge
for
the
food
industry.
Studies
have
revealed
that
interaction
with
pectin
through
non-covalent
bonds
can
improve
stability,
thus
showing
potential
to
alleviate
above
challenges.
However,
interactions
are
highly
complex
and
diverse.
Thus,
analyzing
effect
of
this
on
essential
promote
anthocyanin-pectin
complexes
application
in
functional
foods.
Pectin
interact
anthocyanins
covalent
interactions,
these
affected
by
their
structure,
external
environment,
processing
methods.
Through
pectin,
thermal,
color,
storage
improved,
enhancing
bioavailability
gastrointestinal
facilitating
range
processing.
This
review
provides
theoretical
reference
improving
increasing
complexes.
