含 m-二羟基结构的多酚对化学模型和烤猪肉饼中 2-氨基-1-甲基-6-苯基咪唑 [4, 5-b] 吡啶 (PhIP) 生成的影响和机制

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-07-18 DOI:10.1016/j.fochx.2024.101672

Hao Dong, Qi Chen, Yan Xu, Chao Li, Weidong Bai, Xiaofang Zeng, Qingping Wu, Huan Xu, Jinhua Deng

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引用次数: 0

摘要

2-氨基-1-甲基-6-苯基咪唑 [4, 5-] 吡啶（PhIP）是加热加工肉类中常见的杂环胺（HAA）。本研究通过化学模型系统研究了八种不同类型的含-二羟基结构的多酚对 PhIP 形成的抑制作用。研究还分析了含-二羟基结构的多酚的结构-活性关系和潜在作用位点。然后，通过 UPLC-MS 对山奈酚、柚皮素和槲皮素抑制 PhIP 形成的机制进行了推测。结果表明，8 种含有-二羟基结构的多酚对化学模型体系中 PhIP 的形成具有显著的抑制作用（< 0.05），且抑制作用与剂量相关。此外，在相同浓度下，柚皮苷对 PhIP 的抑制率最高，其次是山奈酚和槲皮素（分别为 83.27%、80.81% 和 79.26%）。UPLC-MS 结果推测，山奈酚、柚皮素和槲皮素通过与中间产物苯乙醛发生亲电芳香取代反应，形成新的混合物，从而阻止了 PhIP 的形成。

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Effect and mechanism of polyphenols containing m-dihydroxyl structure on 2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine (PhIP) formation in chemical models and roast pork patties

2-amino-1-methyl-6-phenylimidazole [4, 5-] pyridine (PhIP) is a prevalent heterocyclic amine (HAA) found in heated processed meat. This study investigated the inhibitory impact of eight different types of polyphenols containing -dihydroxyl structure on PhIP formation through a chemical model system. The structure-activity relationship and potential sites of action of polyphenols containing -dihydroxyl structure were also analyzed. Then, the mechanism of inhibiting PhIP formation by kaempferol, naringenin and quercetin was speculated by UPLC-MS. Results showed that 8 kinds of polyphenols containing -dihydroxyl structure had significant ( < 0.05) inhibition on the formation of PhIP in the chemical model system in a dose-dependent manner. In addition, PhIP was most significantly inhibited by naringenin at the same concentration, followed by kaempferol and quercetin (83.27%, 80.81% and 79.26%, respectively). UPLC-MS results speculated that kaempferol, naringenin, and quercetin formed a new admixture via an electrophilic aromatic substitution reaction with the intermediate product phenylacetaldehyde, preventing the formation of PhIP.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.