Effects of L-Proline on the Stability of Mulberry Anthocyanins and the Mechanism of Interaction between L-Proline and Cyanidin-3-<i>O</i>-Glycoside

Abstract

The protective effects of L-aspartic acid, L-valine, and L-proline on the stability of mulberry anthocyanins were investigated. Results showed that L-aspartic acid, L-valine, and L-proline significantly enhanced (p O-glucoside (C3G) through hydrogen bonding and van der Waals forces, which improved the stability of C3G, was confirmed using FT-IR, 1H NMR, XRD, and molecular docking analyses, as well as molecular dynamics modes. In vitro digestion experiments yielded that both 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging capacities of the C3G/Pro group were increased in the intestinal fluid (p < 0.05). The above findings suggest that L-proline effectively slowed down the degradation of mulberry anthocyanins, and that it could be used as an auxiliary pigment and food additive to extend the optimal flavor period of products containing mulberry anthocyanins, and can improve the bioavailability of mulberry anthocyanins.

Keywords

• mulberry anthocyanins
• L-proline
• C3G
• molecular docking
• molecular dynamics modes