茶中的茶氨酸:在同一时间有效地清理单个或多个反应性碳烯物种
Yuqing Zhong1, Yongling Lu1, Lishuang Lv1
1Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2# Xuelin Road, Nanjing 210023, P. R. China.
Journal of agricultural and food chemistry
|October 31, 2023
概括
氨酸有效地清除在食品加工过程中产生的有害反应性碳基物种 (RCS). 这种氨基酸与RCS形成 adducts,显示出比茶中的甲基因更大的清理能力.
科学领域:
- 食品化学 食品化学
- 生物化学 生物化学
- 毒理学 毒理学 毒理学
背景情况:
- 活性碳基物种 (RCS) 在热加工食品过程中形成.
- RCS积累与慢性疾病风险有关.
研究的目的:
- 为了评估theanine能够清理RCS的能力.
- 为了研究与RCS的theanine的反应动力学和反应途径.
主要方法:
- 液体染色学-并联质谱学 (LC-MS/MS) 用于评估清理率.
- 核磁共振 (NMR) 确定了theanine-RCS附加物.
主要成果:
- 氨酸通过形成 adducts 来无特异地清除了四种类型的 RCS (acrolein,crotonaldehyde,methylglyoxal,glyoxal).
- 在茶叶模型中,theanine-RCS添加物比catechin-RCS添加物更丰富.
- 氨酸表现出显著的RCS清理活性,即使度低于甲基素.
结论:
- 氨酸表现出强大的RCS清除生物活性.
- 氨酸可以被认为是一个有前途的食品添加剂或食补充剂,以减轻与RCS相关的健康风险.
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