L-cysteine modulates the Maillard reaction: Impacts on PhIP and pyrazine formation

Food Chemistry, Journal Year: 2025, Volume and Issue: 472, P. 142849 - 142849

Published: Jan. 17, 2025

Language: Английский

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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

Food Chemistry X, Journal Year: 2024, Volume and Issue: 23, P. 101672 - 101672

Published: July 18, 2024

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

Language: Английский

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A comprehensive review of structure–activity relationships and effect mechanisms of polyphenols on heterocyclic aromatic amines formation in thermal‐processed food

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2024, Volume and Issue: 23(6)

Published: Nov. 1, 2024

Heterocyclic aromatic amines (HAAs) are potent carcinogenic substances mainly generated in thermal-processed food. Natural polyphenols have been widely used for inhibiting the formation of HAAs, whereas effect natural on HAAs is complex and mechanisms far from being clearly elucidated. In order to clarify comprehensive this review focused structure-activity relationships HAAs. addition, effects toxicity were also first reviewed cell, gene, protein, animal aspects. An overview polyphenol structures such as parent ring exocyclic group mitigation was emphasized, aiming provide some valuable information understanding their mechanism. The inhibited by a dose-dependent manner largely through eliminating free radicals binding precursors intermediates. inhibitory probably affected quantity position hydroxyl groups rings, with m-hydroxyl had stronger effect. However, presence other substituents excessive might mitigate even promote This can theoretical reference effectively controlling food reducing harm human health.

Language: Английский

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Trapping phenylacetaldehyde by litchi shell polyphenols and their characteristic catechins in chemical model and roast pork patty: Identification of catechins-adducts and toxicity assessment

Food Chemistry, Journal Year: 2025, Volume and Issue: 484, P. 144357 - 144357

Published: April 16, 2025

Language: Английский

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