Discovery of a natural cyan blue : A unique food-sourced anthocyanin could replace synthetic brilliant blue
Denish, Pamela R. (University of California. Genome Center)
Fenger, Julie-Anne (Avignon University)
Powers, Randall (Mars Wrigley Global Innovation Center)
Sigurdson, Gregory T. (The Ohio State University. Department of Food Science and Technology)
Grisanti, Luca (Institut Ruđer Bošković. Division of Theoretical Physics)
Guggenheim, Kathryn G. (University of California. Chemistry Department)
Laporte, Sara (Scuola Internazionale Superiore di Studi Avanzati)
Li, Julia (Mars Wrigley Global Innovation Center)
Kondo, Tadao (Nagoya University. Graduate School of Informatics)
Magistrato, Alessandra (Scuola Internazionale Superiore di Studi Avanzati. Istituto Officina dei Materiali)
Moloney, Mícheál P. (Avignon University)
Riley, Mary (Microbiology Graduate Group, University of California)
Rusishvili, Mariami (The University of Chicago. Pritzker School of Molecular Engineering)
Ahmadiani, Neda (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Baroni, Stefano (Nagoya University. Graduate School of Informatics)
Dangles, Olivier (Avignon University)
Giusti, Monica (The Ohio State University. Department of Food Science and Technology)
Collins, Thomas M. (Mars Wrigley Global Innovation Center)
Didzbalis, John (Mars Advanced Research Institute)
Yoshida, Kumi (Nagoya University. Graduate School of Informatics)
Siegel, Justin B. (University of California. Department of Biochemistry and Molecular Medicine)
Robbins, Rebecca J. (Mars Wrigley Global Innovation Center)

Date:	2021
Abstract:	A 3D molecular arrangement and coordination of a minor anthocyanin from red cabbage creates a brilliant blue color. The color of food is critical to the food and beverage industries, as it influences many properties beyond eye-pleasing visuals including flavor, safety, and nutritional value. Blue is one of the rarest colors in nature's food palette-especially a cyan blue-giving scientists few sources for natural blue food colorants. Finding a natural cyan blue dye equivalent to FD&C Blue No. 1 remains an industry-wide challenge and the subject of several research programs worldwide. Computational simulations and large-array spectroscopic techniques were used to determine the 3D chemical structure, color expression, and stability of this previously uncharacterized cyan blue anthocyanin-based colorant. Synthetic biology and computational protein design tools were leveraged to develop an enzymatic transformation of red cabbage anthocyanins into the desired anthocyanin. More broadly, this research demonstrates the power of a multidisciplinary strategy to solve a long-standing challenge in the food industry.
Note:	Altres ajuts: National Science Foundation 1827246, 1805510, 1627539
Rights:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Language:	Anglès
Document:	Article ; recerca ; Versió publicada
Published in:	Science advances, Vol. 7 (april 2021) , ISSN 2375-2548

DOI: 10.1126/sciadv.abe7871
PMID: 33827818

8 p, 3.7 MB

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