Counteracting effects of cyanidin-3-O-glucoside on protein oxidation and its induced human gut microbiota disturbance in baking dough.

This study aims to investigate the counteracting effects of cyanidin-3-O-glucoside (C3G) addition on protein oxidation and its induced human gut microbiota disturbance in baking dough. Our results indicated that C3G turned dough purple, transformed bound water into weakly bound water and free water, reduced protein aggregation, and altered α-helix and β-turn to random coil. Additionally, C3G varied protein oxidation product contents: it decreased carbonyls, advanced glycation end products and Schiff bases, and concurrently elevated free sulfhydryl and free amino groups. Specific amino acid contents increased, whereas amino acid oxidation product contents decreased. Moreover, C3G enhanced hydrogen bonds, hydrophobic interactions, protein digestibility, and free radical scavenging capacity. Furthermore, under in vitro anaerobic fermentation with human gut microbiota, the C3G-supplemented dough proteins increased beneficial and decreased harmful bacterial abundance. Therefore, C3G can ameliorate baking-induced dough protein oxidation, and also alleviate human gut microbiota disturbance induced by the oxidized proteins in vitro.