Inhibitory Effect and Mechanism of Sea-buckthorn Flavonoids on Acrylamide Formation by Using the Simulation System
This study was designed to explore the inhibitory effect and mechanism of sea-buckthorn flavonoids on the formation of acrylamide. In order to study the inhibitory effect of sea-buckthorn flavonoids on the formation of acrylamide, the dose-effect relationship of sea-buckthorn flavonoids inhibiting t...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-11-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023010066 |
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| author | Zhenyue TANG Wenxiao FENG Mengling LÜ Yusong ZHANG Weiran CUI Hongyu BAI Meili SHAO |
| author_facet | Zhenyue TANG Wenxiao FENG Mengling LÜ Yusong ZHANG Weiran CUI Hongyu BAI Meili SHAO |
| author_sort | Zhenyue TANG |
| collection | DOAJ |
| description | This study was designed to explore the inhibitory effect and mechanism of sea-buckthorn flavonoids on the formation of acrylamide. In order to study the inhibitory effect of sea-buckthorn flavonoids on the formation of acrylamide, the dose-effect relationship of sea-buckthorn flavonoids inhibiting the formation of acrylamide was investigated in the Asn-Glu simulation system. Then the formation/elimination kinetic model and mechanism kinetic model were used to evaluate the products of Maillard reaction by UV absorption spectrum, liquid chromatography-tandem mass spectrometry, and high performance liquid chromatography to explore the inhibitory mechanism of sea-buckthorn flavonoids on the formation of acrylamide. The results confirmed that sea-buckthorn flavonoids could effectively reduce the formation of acrylamide and achieve a maximum reduction rate 62.1%. The formation/elimination kinetic model demonstrated that sea-buckthorn flavonoids significantly reduced the formation rate constants a, tcg of acrylamide (P<0.05), and did not have a significant effect on eliminating rate constant τ (P>0.05), indicating that sea-buckthorn flavonoids mainly inhibited the formation stage of acrylamide, and had no effect on the elimination process. The mechanism kinetic model suggested that sea-buckthorn flavonoids actively reduced the production rate of acrylamide k2 and the production rate of melanin k3 (P<0.05), indicating that sea-buckthorn flavonoids mainly inhibited the second stage of Maillard reaction. In conclusion, sea-buckthorn flavonoids could effectively inhibit the conversion of intermediate products to acrylamide and melanoidin, and could be applied as a food additive in food processing industry. |
| first_indexed | 2024-03-11T15:59:42Z |
| format | Article |
| id | doaj.art-3e2c8c45b77a41e4b7d5986ea91f549f |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-11T15:59:42Z |
| publishDate | 2023-11-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-3e2c8c45b77a41e4b7d5986ea91f549f2023-10-25T07:38:40ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-11-01442111111810.13386/j.issn1002-0306.20230100662023010066-21Inhibitory Effect and Mechanism of Sea-buckthorn Flavonoids on Acrylamide Formation by Using the Simulation SystemZhenyue TANG0Wenxiao FENG1Mengling LÜ2Yusong ZHANG3Weiran CUI4Hongyu BAI5Meili SHAO6College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaThis study was designed to explore the inhibitory effect and mechanism of sea-buckthorn flavonoids on the formation of acrylamide. In order to study the inhibitory effect of sea-buckthorn flavonoids on the formation of acrylamide, the dose-effect relationship of sea-buckthorn flavonoids inhibiting the formation of acrylamide was investigated in the Asn-Glu simulation system. Then the formation/elimination kinetic model and mechanism kinetic model were used to evaluate the products of Maillard reaction by UV absorption spectrum, liquid chromatography-tandem mass spectrometry, and high performance liquid chromatography to explore the inhibitory mechanism of sea-buckthorn flavonoids on the formation of acrylamide. The results confirmed that sea-buckthorn flavonoids could effectively reduce the formation of acrylamide and achieve a maximum reduction rate 62.1%. The formation/elimination kinetic model demonstrated that sea-buckthorn flavonoids significantly reduced the formation rate constants a, tcg of acrylamide (P<0.05), and did not have a significant effect on eliminating rate constant τ (P>0.05), indicating that sea-buckthorn flavonoids mainly inhibited the formation stage of acrylamide, and had no effect on the elimination process. The mechanism kinetic model suggested that sea-buckthorn flavonoids actively reduced the production rate of acrylamide k2 and the production rate of melanin k3 (P<0.05), indicating that sea-buckthorn flavonoids mainly inhibited the second stage of Maillard reaction. In conclusion, sea-buckthorn flavonoids could effectively inhibit the conversion of intermediate products to acrylamide and melanoidin, and could be applied as a food additive in food processing industry.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023010066acrylamidesea-buckthorn flavonoidsasn-glu simulation systeminhibitory mechanismdynamics model |
| spellingShingle | Zhenyue TANG Wenxiao FENG Mengling LÜ Yusong ZHANG Weiran CUI Hongyu BAI Meili SHAO Inhibitory Effect and Mechanism of Sea-buckthorn Flavonoids on Acrylamide Formation by Using the Simulation System Shipin gongye ke-ji acrylamide sea-buckthorn flavonoids asn-glu simulation system inhibitory mechanism dynamics model |
| title | Inhibitory Effect and Mechanism of Sea-buckthorn Flavonoids on Acrylamide Formation by Using the Simulation System |
| title_full | Inhibitory Effect and Mechanism of Sea-buckthorn Flavonoids on Acrylamide Formation by Using the Simulation System |
| title_fullStr | Inhibitory Effect and Mechanism of Sea-buckthorn Flavonoids on Acrylamide Formation by Using the Simulation System |
| title_full_unstemmed | Inhibitory Effect and Mechanism of Sea-buckthorn Flavonoids on Acrylamide Formation by Using the Simulation System |
| title_short | Inhibitory Effect and Mechanism of Sea-buckthorn Flavonoids on Acrylamide Formation by Using the Simulation System |
| title_sort | inhibitory effect and mechanism of sea buckthorn flavonoids on acrylamide formation by using the simulation system |
| topic | acrylamide sea-buckthorn flavonoids asn-glu simulation system inhibitory mechanism dynamics model |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023010066 |
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