咖啡酸辅助微波加热抑制致突变和致癌杂环胺 PhIP 的形成。

Caffeic acid assists microwave heating to inhibit the formation of mutagenic and carcinogenic PhIP.

机构信息

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China; School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong Special Administrative Region; School of Food Science and Technology, Jiangnan University, Wuxi, China.

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China; School of Food Science and Technology, Shanghai Ocean University, Shanghai, China.

出版信息

Food Chem. 2020 Jul 1;317:126447. doi: 10.1016/j.foodchem.2020.126447. Epub 2020 Feb 19.

DOI:10.1016/j.foodchem.2020.126447

PMID:32092610

Abstract

The inhibitory effect of caffeic acid on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) was investigated in chemical model systems under microwave heating (MW). A mechanistic study was subsequently carried out to identify the inhibitory mechanism. The results showed that both for conductive heating (CV) and MW, the inhibition of PhIP increased with the concentration of caffeic acid but decreased with the prolongation of heating time. The inhibition on PhIP under MW was always higher than under CV, which were dominated by the difference in dielectric loss (ε″). UPLC-MS analysis showed that caffeic acid releases a CO molecule to produce 4-vinylcatechol which can form adducts with phenylacetaldehyde, thus reducing its availability for PhIP formation. The structure of adduct was characterized as 3-(3,4-dihydroxyphenyl)-2-phenylbutanal with a molecular weight of 256. The findings indicate that trapping of phenylacetaldehyde by 4-vinylcatechol is a key mechanism of caffeic acid in inhibiting PhIP formation.

摘要

在微波加热（MW）的化学模型体系中，研究了咖啡酸对 2-氨基-1-甲基-6-苯基咪唑[4,5-b]吡啶（PhIP）形成的抑制作用。随后进行了一项机制研究，以确定抑制机制。结果表明，对于传导加热（CV）和 MW，PhIP 的抑制作用随着咖啡酸浓度的增加而增加，但随着加热时间的延长而降低。MW 下的 PhIP 抑制作用始终高于 CV，这主要是由于介电损耗（ε″）的差异所致。UPLC-MS 分析表明，咖啡酸释放一个 CO 分子生成 4-乙烯基儿茶酚，它可以与苯乙醛形成加合物，从而降低其用于 PhIP 形成的可用性。加合物的结构被表征为具有分子量为 256 的 3-（3,4-二羟基苯基）-2-苯基丁醛。研究结果表明，4-乙烯基儿茶酚对苯乙醛的捕获是咖啡酸抑制 PhIP 形成的关键机制。