Electrophilic components from Xiaoheiyao (rhizomes of Inula nervosa Wall.) alleviate the production of heterocyclic aromatic amines via creatinine inhibition.
Saved in:
| Title: | Electrophilic components from Xiaoheiyao (rhizomes of Inula nervosa Wall.) alleviate the production of heterocyclic aromatic amines via creatinine inhibition. |
|---|---|
| Authors: | Cheng, Xiang-Rong1,2 (AUTHOR) cheng-xiangrong@hotmail.com, Ma, Jia-Hui1,2 (AUTHOR), Amadou, Issoufou1,3 (AUTHOR), Zhao, Wei1,2 (AUTHOR), Chen, Yu-Yao1,2 (AUTHOR), Zhang, Chen-Xi1,2 (AUTHOR), Guan, Bin1,4 (AUTHOR) guanbin.86@hotmail.com |
| Source: | Food Chemistry. Mar2023:Part A, Vol. 404, pN.PAG-N.PAG. 1p. |
| Subjects: | Acid derivatives, Herbal medicine, Creatinine, Aromatic amines |
| Geographic Terms: | China |
| Abstract: | [Display omitted] • Xiaoheiyao extract inhibited heterocyclic aromatic amines in grilled beef patties. • Subfraction IER80 represented the main effects of Xiaoheiyao extract. • Electrophilic components from IER80 discovered as potential creatinine inhibitors. • p -Coumaric acid alleviated heterocyclic aromatic amines by inhibiting creatinine. Xiaoheiyao is the rhizome of Inula nervosa Wall., a traditional spice and medicinal herb in China. In this study, the creatinine inhibitor from Xiaoheiyao extract and also the effects and mechanism on the production of heterocyclic aromatic amines (HAAs) were investigated. Xiaoheiyao extract inhibited the total contents of seven detected HAAs in grilled beef patties, particularly aminoimidazole-azaarenes (AIAs) in a dose-dependent manner, reaching a maximum inhibition rate of 62% for total HAAs and 73% for AIAs. The most effective subfraction of Xiaoheiyao extract (IER80) contained abundant potential creatinine inhibitors, as revealed by immobilized creatinine probe, HPLC and UPLC-MS/MS analyses. Moreover, electrophilic p -coumaric acid derivatives were discovered from IER80 by feature based molecular networking. p -Coumaric acid was demonstrated to inhibit the contents of total HAAs and AIAs in grilled beef patties and model system. Quantitative analyses of the precursor and intermediates of AIAs in model system revealed that p -coumaric acid mainly affected the generation of AIAs by inhibiting creatinine. [ABSTRACT FROM AUTHOR] |
| Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
|---|---|
| Header | DbId: egs DbLabel: Engineering Source An: 160334720 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
| IllustrationInfo | |
| Items | – Name: Title Label: Title Group: Ti Data: Electrophilic components from Xiaoheiyao (rhizomes of Inula nervosa Wall.) alleviate the production of heterocyclic aromatic amines via creatinine inhibition. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Cheng%2C+Xiang-Rong%22">Cheng, Xiang-Rong</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> cheng-xiangrong@hotmail.com</i><br /><searchLink fieldCode="AR" term="%22Ma%2C+Jia-Hui%22">Ma, Jia-Hui</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Amadou%2C+Issoufou%22">Amadou, Issoufou</searchLink><relatesTo>1,3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zhao%2C+Wei%22">Zhao, Wei</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Chen%2C+Yu-Yao%22">Chen, Yu-Yao</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zhang%2C+Chen-Xi%22">Zhang, Chen-Xi</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Guan%2C+Bin%22">Guan, Bin</searchLink><relatesTo>1,4</relatesTo> (AUTHOR)<i> guanbin.86@hotmail.com</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Food+Chemistry%22">Food Chemistry</searchLink>. Mar2023:Part A, Vol. 404, pN.PAG-N.PAG. 1p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Acid+derivatives%22">Acid derivatives</searchLink><br /><searchLink fieldCode="DE" term="%22Herbal+medicine%22">Herbal medicine</searchLink><br /><searchLink fieldCode="DE" term="%22Creatinine%22">Creatinine</searchLink><br /><searchLink fieldCode="DE" term="%22Aromatic+amines%22">Aromatic amines</searchLink> – Name: SubjectGeographic Label: Geographic Terms Group: Su Data: <searchLink fieldCode="DE" term="%22China%22">China</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: [Display omitted] • Xiaoheiyao extract inhibited heterocyclic aromatic amines in grilled beef patties. • Subfraction IER80 represented the main effects of Xiaoheiyao extract. • Electrophilic components from IER80 discovered as potential creatinine inhibitors. • p -Coumaric acid alleviated heterocyclic aromatic amines by inhibiting creatinine. Xiaoheiyao is the rhizome of Inula nervosa Wall., a traditional spice and medicinal herb in China. In this study, the creatinine inhibitor from Xiaoheiyao extract and also the effects and mechanism on the production of heterocyclic aromatic amines (HAAs) were investigated. Xiaoheiyao extract inhibited the total contents of seven detected HAAs in grilled beef patties, particularly aminoimidazole-azaarenes (AIAs) in a dose-dependent manner, reaching a maximum inhibition rate of 62% for total HAAs and 73% for AIAs. The most effective subfraction of Xiaoheiyao extract (IER80) contained abundant potential creatinine inhibitors, as revealed by immobilized creatinine probe, HPLC and UPLC-MS/MS analyses. Moreover, electrophilic p -coumaric acid derivatives were discovered from IER80 by feature based molecular networking. p -Coumaric acid was demonstrated to inhibit the contents of total HAAs and AIAs in grilled beef patties and model system. Quantitative analyses of the precursor and intermediates of AIAs in model system revealed that p -coumaric acid mainly affected the generation of AIAs by inhibiting creatinine. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=160334720 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.foodchem.2022.134561 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 1 StartPage: N.PAG Subjects: – SubjectFull: Acid derivatives Type: general – SubjectFull: Herbal medicine Type: general – SubjectFull: Creatinine Type: general – SubjectFull: Aromatic amines Type: general – SubjectFull: China Type: general Titles: – TitleFull: Electrophilic components from Xiaoheiyao (rhizomes of Inula nervosa Wall.) alleviate the production of heterocyclic aromatic amines via creatinine inhibition. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Cheng, Xiang-Rong – PersonEntity: Name: NameFull: Ma, Jia-Hui – PersonEntity: Name: NameFull: Amadou, Issoufou – PersonEntity: Name: NameFull: Zhao, Wei – PersonEntity: Name: NameFull: Chen, Yu-Yao – PersonEntity: Name: NameFull: Zhang, Chen-Xi – PersonEntity: Name: NameFull: Guan, Bin IsPartOfRelationships: – BibEntity: Dates: – D: 15 M: 03 Text: Mar2023:Part A Type: published Y: 2023 Identifiers: – Type: issn-print Value: 03088146 Numbering: – Type: volume Value: 404 Titles: – TitleFull: Food Chemistry Type: main |
| ResultId | 1 |
