埃尔戈西欧内因,在高温下是一种新的阿克罗莱因清洁剂
Yating Gu1, Shujingwen Wang1, Bo Si2
1Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2# Xuelin Road, Nanjing 210023, People's Republic of China.
Journal of agricultural and food chemistry
|January 22, 2025
概括
在中发现的ergothioneine (EGT) 有效地捕捉了与慢性疾病相关的有害化合物 - - 亚克罗莱因 (ACR). EGT,特别是GABA和GMP,显示出在制品中捕获ACR的巨大潜力.
科学领域:
- 食品化学 食品化学
- 毒理学 毒理学 毒理学
- 生物化学 生化学
背景情况:
- 氨酸 (ACR) 是一种反应性化物,会破坏蛋白质和DNA,导致慢性疾病.
- 可食用的是丰富的ergothioneine (EGT) 的来源,是一种潜在的抗氧化剂.
研究的目的:
- 调查埃尔戈氨酸 (EGT) 捕获阿克罗莱因 (ACR) 的能力.
- 探索EGT与GABA和GMP在ACR捕获上的协同作用.
- 为了评估含有EGT的在烤过程中捕获ACR的有效性.
主要方法:
- 超高性能液态色谱-质谱学 (UPLC-MS/MS) 用于反应路径分析.
- 高分辨率质谱仪 (HRMS) 和核磁共振 (NMR) 用于结构的阐明.
- 乔-塔拉莱方法量化EGT,GABA和GMP的协同作用.
主要成果:
- EGT成功地捕获了ACR,形成了EGT-ACR-1和EGT-ACR-2的引物.
- GABA和GMP显著增强EGT的ACR捕获能力,显示出协同效应.
- 像Boletus eduli和Volvariella volvacea这样的可以有效地捕捉烤过程中产生的ACR.
结论:
- 埃尔戈氨酸 (EGT) 是一种强有力的阿克罗莱因 (ACR) 捕获剂,既是纯化合物,也是从中提取的.
- 结合EGT与GABA和GMP,增强了ACR捕获的有效性.
- 来自的EGT提供了一种有前途的天然策略,用于减少烤制食品中的ACR.
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