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Mechanistic studies of inhibition on acrolein by myricetin

文献类型： 外文期刊

作者： Zhang, Dingmin 1 ; Jiang, Xiaoyun 1 ; Xiao, Liubang 1 ; Lu, Yongling 1 ; Sang, Shengmin 3 ; Lv, Lishuang 1 ; Dong, Wen 1 ;

作者机构： 1.Nanjing Normal Univ, Sch Food Sci & Pharmaceut Engn, Dept Food Sci & Technol, 2 Xuelin Rd, Nanjing 210023, Peoples R China

2.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Hainan, Peoples R China

3.North Carolina Agr & Tech State Univ, Ctr Excellence Postharvest Technol, Lab Funct Foods & Human Hlth, North Carolina Res Campus,500 Laureate Way, Kannapolis, NC 28081 USA

关键词： Acrolein (PubChem CID:7847); Myricetin (PubChem CID: 5281672); Inhibitory mechanism; Cookies

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2020 年 323 卷

页码：

收录情况： SCI

摘要： Acrolein (ACR) is an unsaturated aldehyde with high activity and toxicity and is produced in vivo and in food. This study investigated the impact of B-ring structure on the trapping of ACR by flavonols and the trapping mechanism and efficacy of ACR by myricetin. Galangin, kaempferol, quercetin, and myricetin, which possess the same A- and C-ring but different numbers of -OH groups on the B-ring, were selected for this study. Our results suggested that increasing the number of -OH groups on the B-ring can enhance the ACR trapping efficacy of flavonol and myrectin was identified as the most active flavonol. The adducts of myricetin with ACR under different ratios and incubation times were analyzed using LC-MS/MS. We also purified and identified the major mono- and di-ACR-myricetin adducts. Furthermore, myricetin could dose-dependently inhibit the formation of ACR in cookies through the formation of mono- and di-ACR adducts.

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