Evidence map›Paper›PMID 33827818›Full record

ArticleScience advances2021

Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue.

Pamela R Denish, Julie-Anne Fenger, Randall Powers, Gregory T Sigurdson, Luca Grisanti, Kathryn G Guggenheim, Sara Laporte, Julia Li, Tadao Kondo, Alessandra Magistrato and 12 more

Open access · goldAbstract read
In one paragraph

Article in Science advances, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.

0numbers the graph read from it
0cells of the map it votes in
17citing papers in PubMed
9.5field-weighted citation impact, top 2% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

17 citing papers in PubMed, 61 citations in OpenAlex.

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  12. Pharmacology of pannexin channels.Current opinion in pharmacology · 2023
    Review
  13. Article
  14. Improved Stability of Blue Colour of Anthocyanins fromMolecules (Basel, Switzerland) · 2022
    Article
  15. Article
  16. Anthocyanins fromMolecules (Basel, Switzerland) · 2021
    Article
  17. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

22 authors at 10 institutions in 6 countries.

Pamela R DenishBiophysics Graduate Group, University of California, Davis, Davis, CA, USA.ORCID 0000-0001-9534-9018
Julie-Anne FengerAvignon University, INRAE, Avignon, France.ORCID 0000-0002-3905-5629
Randall PowersMars Wrigley, Hackettstown, NJ 07840, USA.ORCID 0000-0002-1006-939X
Gregory T SigurdsonDepartment of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA.ORCID 0000-0002-9575-5603
Luca GrisantiScuola Internazionale Superiore di Studi Avanzati, Trieste, Italy.ORCID 0000-0003-4311-4676
Kathryn G GuggenheimChemistry Department, University of California, Davis, Davis, CA 95616, USA.
Sara LaporteScuola Internazionale Superiore di Studi Avanzati, Trieste, Italy.ORCID 0000-0001-5079-5161
Julia LiMars Wrigley, Hackettstown, NJ 07840, USA.
Tadao KondoGraduate School of Informatics, Nagoya University, Chikusa, Nagoya, Japan.
Alessandra MagistratoConsiglio Nazionale delle Ricerche, Istituto Officina dei Materiali, Scuola Internazionale Superiore di Studi Avanzati, Trieste, Italy.ORCID 0000-0002-2003-1985
Mícheál P MoloneyAvignon University, INRAE, Avignon, France.ORCID 0000-0001-6250-4747
Mary RileyMicrobiology Graduate Group, University of California, Davis, Davis, CA 95616, USA.
Mariami RusishviliScuola Internazionale Superiore di Studi Avanzati, Trieste, Italy.
Neda AhmadianiDepartment of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA.ORCID 0000-0001-6511-1359
Stefano BaroniScuola Internazionale Superiore di Studi Avanzati, Trieste, Italy.ORCID 0000-0002-3508-6663
Olivier DanglesAvignon University, INRAE, Avignon, France.
Monica GiustiDepartment of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA.ORCID 0000-0002-2348-3530
Thomas M CollinsMars Wrigley, Hackettstown, NJ 07840, USA.ORCID 0000-0001-8587-3537
John DidzbalisMars Advanced Research Institute, Mars, Incorporated, Hackettstown, NJ 07840, USA.ORCID 0000-0001-9073-040X
Kumi YoshidaGraduate School of Informatics, Nagoya University, Chikusa, Nagoya, Japan. yoshidak@i.nagoya-u.ac.jp jbsiegel@ucdavis.edu rebecca.robbins@effem.com.ORCID 0000-0002-1238-6348
Justin B SiegelBiophysics Graduate Group, University of California, Davis, Davis, CA, USA. yoshidak@i.nagoya-u.ac.jp jbsiegel@ucdavis.edu rebecca.robbins@effem.com.ORCID 0000-0003-1782-4076
Rebecca J RobbinsMars Wrigley Global Innovation Center, Chicago, IL 60642, USA. yoshidak@i.nagoya-u.ac.jp jbsiegel@ucdavis.edu rebecca.robbins@effem.com.ORCID 0000-0002-6376-3828
Scuola Internazionale Superiore di Studi Avanzati · ITUniversity of California, Davis · USFiltration Solutions (United States) · USUniversité d'Avignon et des Pays de Vaucluse · FRNagoya University · JPThe Ohio State University · USIstituto Officina dei Materiali · ITMars (United States) · USShirley Ryan AbilityLab · USUniversitat Autònoma de Barcelona · ES

Funding

Workshop on Environmental Technology Transfer and EntrepreneurshipP42ES004699 · NIEHS · UNIVERSITY OF CALIFORNIA DAVIS · PI HAMMOCK, BRUCE D · 1987 to 2021
$50.1M
Enzymatic formation of the hydrocarbon skeletons underlying diterpenoid diversityR01GM076324 · NIGMS · IOWA STATE UNIVERSITY · PI PETERS, REUBEN JOHN · 2006 to 2019
$3.4M
NIEHS NIH HHS P42 ES004699NIGMS NIH HHS R01 GM076324
6 · The paper itself

Abstract

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.

Identifiers

PMID33827818
PMCPMC8026139
OpenAlexW3149451154

What OpenQuestion holds

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LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.