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Matrix-dependent inhibitory pattern of flavonoids against polycyclic aromatic hydrocarbons: reversed
Haolin Zhang1, Qiuyi Lin1, Le Long1
1College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University，Dalian 116034, China.
Abstract:
Polycyclic aromatic hydrocarbons (PAHs) are hazardous carcinogens formed during food processing. This study compared the PAH-inhibitory effects of four flavonoids in a glucose simulation system and roasted lamb cake using GC-MS/MS. Dose-response tests showed apigenin and luteolin dose-dependently inhibited PAHs in lamb cake, and 15 mg/L was selected for comparison. The inhibitory order reversed between systems, suggesting a strong matrix effect: baicalein > luteolin > apigenin > chrysin in glucose system, while apigenin > luteolin > baicalein ≈ chrysin in lamb cake system. DPPH results suggested that free radical scavenging was the main evidence-supported factor under the present glucose model conditions. In lamb cake system, apigenin showed both the strongest PAH inhibition and the highest predicted myoglobin-binding affinity, whereas the other flavonoids did not strictly follow the docking ranking. These findings suggest that predicted myoglobin binding may be a complementary factor associated with PAH inhibition in the real meat matrix.
