紫菀提取物对烹饪肉类中常见杂环芳香胺的抗突变作用及其热稳定性。

Antimutagenic effect of an Asclepias subulata extract against heterocyclic aromatic amines commonly found in cooked meat and its heat stability.

机构信息

Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Animal, Carretera Gustavo Enrique Astiazarán Rosas No. 46, Col. La Victoria, Hermosillo, Sonora C.P. 83304, Mexico.

出版信息

Food Chem. 2020 Aug 30;322:126725. doi: 10.1016/j.foodchem.2020.126725. Epub 2020 Apr 11.

DOI:10.1016/j.foodchem.2020.126725

PMID:32283373

Abstract

The antimutagenicity of an extract from the medicinal plant Asclepias subulata (ASE) against heterocyclic aromatic amines (HAAs) commonly found in cooked meat, as well as its stability to heat treatment (HT), was evaluated. HT (180 °C/3 min) had no effect on the content in ASE of the bioactive compound corotoxigenin-3-O-glucopyranoside; conversely, calotropin significantly decreased by 72%. ASE exerted antimutagenicity against PhIP, MelQ, and MelQx in TA98 and TA100 Salmonella strains, and this activity was not affected by heat, with the exception of MelQ (p < 0.05). Since HAAs can induce colorectal cancer, the thermal stability of ASE's antiproliferative effect against colorectal cancer cells was also evaluated. HT decreased (p < 0.05) the antiproliferative activity of ASE; however, the remaining activity was still strong with an IC of 16.8 ± 2.03 µg/mL. Therefore, ASE can be used as a food ingredient to reduce the carcinogenic potential of thermally induced HAAs.

摘要

评估了药用植物柳叶菜（ASE）提取物对杂环芳香胺（HAAs）的抗突变性，这些 HAAs 通常存在于熟肉中，以及其对热处理（HT）的稳定性。HT（180°C/3 分钟）对 ASE 中生物活性化合物考来烯胺-3-O-吡喃葡萄糖苷的含量没有影响；相反，克罗托品显著下降了 72%。ASE 对 TA98 和 TA100 沙门氏菌菌株中的 PhIP、MelQ 和 MelQx 具有抗突变性，这种活性不受热的影响，除了 MelQ（p<0.05）。由于 HAAs 可诱导结直肠癌，因此还评估了 ASE 对结直肠癌细胞的增殖抑制作用的耐热稳定性。HT 降低了 ASE 的增殖抑制活性（p<0.05）；然而，剩余的活性仍然很强，IC 为 16.8±2.03μg/mL。因此，ASE 可用作食品成分，以降低热诱导 HAAs 的致癌潜力。