Flavor Profile of 4-Isothiocyanato-1-butene in Microwave Rapeseed Oil and Its Anti-Inflammatory Properties In Vitro

文献类型： 外文期刊

第一作者： Xiang, Xia

作者： Xiang, Xia;Liu, Huihui;Zheng, Chang;Jiang, Nanjie;Huang, Fenghong;Zhou, Qi;Xiang, Xia;Liu, Huihui;Zheng, Chang;Jiang, Nanjie;Huang, Fenghong;Zhou, Qi

作者机构：

关键词： rapeseed oil; 4-isothiocyanato-1-butene; oxylipins; anti-inflammatory activities; signalingcascade

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：6.2； 五年影响因子：6.4 ）

ISSN： 0021-8561

年卷期： 2025 年 73 卷 17 期

页码：

收录情况： SCI

摘要： 4-Isothiocyanato-1-butene (4-BITC) is a crucial plant isothiocyanate; however, its flavor profile in microwave rapeseed oil and its anti-inflammatory properties have not been elucidated in detail. Therefore, in this study, the distribution of 4-BITC in 45 rapeseed oils was quantitated using selected ion monitoring, with concentrations ranging from 0.29 to 8.63 mg/kg. The odor activity values ranged from 4 to 123. In a lipopolysaccharide (LPS)-induced RAW264.7 cell model, 4-BITC exerted dose-dependent anti-inflammatory effects, which resulted in remarkable differences in 20 lipid mediators between the LPS and 4-BITC groups. Kyoto Encyclopedia of Genes and Genomes analysis revealed that 4-BITC downregulated proinflammatory oxylipins by modulating the CYP, LOX, and COX pathways, thereby preventing arachidonic acid metabolism disorders. Molecular docking further confirmed that 4-BITC inhibited the PI3K/Akt/NF-kappa B signaling cascade to alleviate inflammation.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序