Enzymatic acylation of blackcurrant (Ribes nigrum) anthocyanins and evaluation of lipophilic properties and antioxidant capacity of derivatives

Diversity in Metabolites and Fruit Quality Traits in Blueberry Enables Ploidy and Species Differentiation and Establishes a Strategy for Future Genetic Studies

“…Studying the genetic mechanisms controlling anthocyanin diversification in blueberry is important since anthocyanin glycosylation contributes to anthocyanin stability and transport of anthocyanins to the vacuole (Jaakola et al, 2002;Noguchi et al, 2009;Zifkin et al, 2012;Jaakola, 2013;Cheng et al, 2014;Le Roy et al, 2016;Wang et al, 2018). Similarly, acylation contributes to stability under unfavorable conditions such as high pH, heat stress and intense light (Giusti and Wrolstad, 2003;D'Auria, 2006;Matera et al, 2015;Yang W. et al, 2019) and could be involved in bioaccessibility (Kurilich et al, 2005;Charron et al, 2009;Oliveira et al, 2019). Overall, the high broad sense heritability together with clear clustering patterns among the different anthocyanins based on sugar moieties and acylation suggest that key genetic factors/genes that have a relatively simple genetic inheritance are likely to be involved in the glycosylation and acylation of the different forms of anthocyanin in blueberry.…”

Kinetics of Enzymatic Synthesis of Cyanidin-3-Glucoside Lauryl Ester and Its Physicochemical Property and Proliferative Effect on Intestinal Probiotics

“…On the other hand, the optimal reaction conditions were more economical and efficient than the conditions mentioned in previous studies. The reaction temperature and molar ratio (acyl donor: substrate) was usually chosen as 60 • C and 100:1, such as malvidin-3-glucoside with stearoyl chloride [17], oleic acid [22], and saturated fatty acids of different chain lengths [21], delphindin-3-glucoside with palmitic acid [25], and cyanidin-3-galactoside with lauric acid [26]. Anthocyanins as reaction substrates could be easier to destroy at 60 • C over 24 h than the optimized reaction temperature of 56 • C. Excessive acyl donors might prevent anthocyanins from being fully dissolved in the reaction media, which resulted in the actual concentration of anthocyanins being lower than the apparent concentration, thus reducing the conversion yield [27].…”

Blackcurrants (Ribes nigrum): A Review on Chemistry, Processing, and Health Benefits

“…This work concluded that only the glucoside forms of cyanidin and delphinidin were acylated by the enzymes and not the rutinoside forms. A different study found that by using lauric acid, each of the four major ANC was monoacylated successfully without an adverse effect on relative proportions (Yang, Kortesniemi, Ma, Zheng, & Yang, ). Each of the acylations was noted at the 6′′–OH position and at the 4′′–OH position of the glucosides and rutinosides, respectively (Yang et al., ).…”

“…A different study found that by using lauric acid, each of the four major ANC was monoacylated successfully without an adverse effect on relative proportions (Yang, Kortesniemi, Ma, Zheng, & Yang, 2019). Each of the acylations was noted at the 6 -OH position and at the 4 -OH position of the glucosides and rutinosides, respectively (Yang et al, 2019). This process succeeded in enhancing the lipophilicity of the compounds, which makes them more compatible for use in lipid-based foods and cosmetics.…”