文献类型：期刊文献

英文题名：Inhibitory effect of acylated anthocyanins on heterocyclic amines in grilled chicken breast patty and its mechanism

作者：Teng, Hui[1,2];Mi, Yani[3];Deng, Hongting[1,2];He, Yuanju[1,2];Wang, Shunxin[1,2];Ai, Chao[1,2];Cao, Hui[1,2];Zheng, Baodong[3];Chen, Lei[1,2]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol,Guangdong Higher Educ Ins, Guangdong Prov Key Lab Aquat Prod Proc & Safety,K, Guangdong Prov Engn Lab Marine Biol Prod,Guangdon, Zhanjiang 524088, Peoples R China;[2]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China;[3]Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China

年份：2022

卷号：5

起止页码：1732

外文期刊名：CURRENT RESEARCH IN FOOD SCIENCE

收录：SCI-EXPANDED(收录号：WOS:000915633300002)、、Scopus(收录号：2-s2.0-85139732338)、WOS

基金：This work is supported by the National Natural Science Foundation of China (NSFC, Grant No. 32272315; 32072209; 32061160477), the Natural Science Foundation of Guangdong Province (2022A1515010694),China Postdoctoral Science Foundation Funded Project (2020M682073), the Innovative Team Program of High Education of Guangdong Province (2021KCXTD021).

语种：英文

外文关键词：Chicken breast patty; Acylated anthocyanin; Heterocyclic amine; Inhibition; Enzymatic acylation

外文摘要：Heterocyclic amines (HCAs) are a group of carcinogenic substances produced in protein-rich poultry meat under high-temperature. Enzymatic acylation of anthocyanins (ACNs) is a reliable way to improve their stability, and we recently found the acylated cyaniding-3-O-glucose (cyanidin-3-6-cinnamoyl-glucoside, C3(6C)G) could effective inhibit the HCAs formation, but the underline mechanism was still obscure. Thus, the present study investigated the inhibitory effect ofC3(6C)G on HCAs formation in the food system (chicken breast) and to explore the potential mechanism. The results showed that C3(6C)G with different concentrations (0.1, 0.5 and 1.0 mg/mL) could significantly inhibit lipid oxidation and decrease the total HCAs content (P<0.05) in chicken breast meat patty after roasting. The samples with 0.1 mg/mL C3(6C)G had the best inhibition effect on total HCAs, with an inhibition rate of 28%, and the inhibition rates for IQ, Harman, TRP-P-2, PhIP and AaC were 34%, 46%, 100%, 54% and 41%, respectively.