View source for Biology:Copigmentation

'''Copigmentation''' is a phenomenon where pigmentation due to [[Biology:Anthocyanidin|anthocyanidin]]s is reinforced by the presence of other colorless [[Chemistry:Flavonoid|flavonoid]]s known as cofactors or “copigments”. This occurs by the formation of a non-covalently-linked [[Chemistry:Complex|complex]].<ref>Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment. Trouillas P, Sancho-García JC, De Freitas V, Gierschner J, Otyepka M, Dangles O, Chem. Rev., 116(9), 4937–4982, 2016, {{doi|10.1021/acs.chemrev.5b00507}}</ref>
== Examples ==
;Flowers
An example is the bluish purple flowers of the Japanese garden iris (''[[Biology:Iris ensata|Iris ensata]]'').<ref>Anthocyanin-flavone copigmentation in bluish purple flowers of Japanese garden iris (Iris ensata Thunb.) T. Yabuya, M. Nakamura, T. Iwashina, M. Yamaguchi and T. Takehara, EUPHYTICA, Volume 98, Number 3, 163-167, {{doi|10.1023/A:1003152813333}}</ref> The characteristic floral [[Jade (color)|jade coloration]] of ''[[Biology:Strongylodon macrobotrys|Strongylodon macrobotrys]]'' has been shown to be an example of copigmentation, a result of the presence of [[Chemistry:Malvin|malvin]] (the anthocyanin) and saponarin (a [[Chemistry:Flavone|flavone]] [[Chemistry:Glucoside#Styrolene derivatives|glucoside]]) in the ratio 1:9.<ref name="Takeda">Greenish blue flower colour of Strongylodon macrobotrys. Kosaku Takeda, Aki Fujii, Yohko Senda and Tsukasa Iwashina, Biochemical Systematics and Ecology, Volume 38, Issue 4, August 2010, Pages 630–633, {{doi|10.1016/j.bse.2010.07.014}}</ref>

;Berries
It is a phenomenon observed in the berry color of the porcelain berry (''[[Biology:Ampelopsis glandulosa|Ampelopsis glandulosa]]'').

;Food
Part of the [[Wine color|color of red wine]] can be due to the copigmentation phenomenon.<ref>[http://www.napavalley.edu/people/gvierra/Documents/Fundamentals_of_Enology_Class/Copigmentation_Boulton.pdf The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review. Roger Boulton, Am. J. Enol. Vitic. 52:2 (2001)] {{webarchive|url=https://web.archive.org/web/20131109094112/http://www.napavalley.edu/people/gvierra/Documents/Fundamentals_of_Enology_Class/Copigmentation_Boulton.pdf |date=2013-11-09 }}</ref> Copigmentation is only important during the early stages of a wine's age. Anthocyanins begin to polymerize with other wine compounds, such as hydroxycinnamic acids, tannins, glyceraldehyde or proteins, to form more complex structures with covalent C–C bonds.<ref>Transformation of stacked π–π-stabilized malvidin-3-O-glucoside — Catechin complexes towards polymeric structures followed by anisotropy decay study. Sándor Kunsági-Máté, Bianca May, Christopher Tschiersch, Dirk Fetzer, Ibolya Horváth, László Kollár, Martin Pour Nikfardjam, Food Research International, Volume 44, Issue 1, January 2011, Pages 23–27, {{doi|10.1016/j.foodres.2010.11.033}}</ref>

== See also ==
* [[Chemistry:Metalloanthocyanin|Metalloanthocyanin]]

== References ==
{{reflist}}

== External links ==
* [https://web.archive.org/web/20131109094704/http://ethesis.helsinki.fi/julkaisut/maa/skemi/vk/rein/copigmen.pdf Copigmentation reactions and color stability of berry anthocyanins. Academic dissertation by Maarit Rein, Helsinki 2005]


[[Category:Anthocyanidins]]
[[Category:Plant physiology]]

{{Sourceattribution|Copigmentation}}