On the origin and variation of colors in lobster carapace

Physical Chemistry Chemical Physics : PCCP
Shamima BegumC Ian F Watt

Abstract

The chemical basis of the blue-black to pink-orange color change on cooking of lobster, due to thermal denaturation of an astaxanthin-protein complex, α-crustacyanin, in the lobster carapace, has so far been elusive. Here, we investigate the relaxation of the astaxanthin pigment from its bound enolate form to its neutral hydroxyketone form, as origin of the spectral shift, by analyzing the response of UV-vis spectra of a water-soluble 3-hydroxy-4-oxo-β-ionone model of astaxanthin to increases in pH, and by performing extensive quantum chemical calculations over a wide range of chemical conditions. The enolization of astaxanthin is consistent with the X-ray diffraction data of β-crustacyanin (PDB code: ) whose crystals possess the distinct blue color. We find that enolate formation is possible within the protein environment and associated with a large bathochromic shift, thus offering a cogent explanation for the blue-black color and the response to thermal denaturation and revealing the chemistry of astaxanthin upon complex formation.

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Citations

Dec 15, 2015·Journal of the American Chemical Society·Quentin VeroletStefan Matile
Jun 22, 2017·Physical Chemistry Chemical Physics : PCCP·Riccardo SpeziaBenedetta Mennucci
Aug 31, 2017·The Journal of Experimental Biology·Alyssa M BuddNicholas M Wade
May 24, 2018·Chemistry & Biodiversity·Teresa P MartinsPedro N Leão
Oct 23, 2019·Chemistry : a European Journal·Karolina StrakovaStefan Matile
Jul 9, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Satoko MatsunagaRyuichi Sakai
Dec 3, 2016·Chemical Communications : Chem Comm·Saeideh SoleimanpourStefan Matile
Jul 1, 2017·ChemPlusChem·Mariano MacchioneStefan Matile
Jan 20, 2021·Journal of Experimental Zoology. Part B, Molecular and Developmental Evolution·Huan GaoBinlun Yan
Sep 1, 2016·Comprehensive Reviews in Food Science and Food Safety·Sabrina R WildermuthLilian M Were
May 4, 2021·Integrative and Comparative Biology·Florent Figon, Jérôme Casas
Apr 24, 2018·The Journal of Physical Chemistry Letters·Daniele LocoBenedetta Mennucci

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