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Structure-guided unravelling: Phenolic hydroxyls contribute to reduction of acrylamide using multiplex quantitative structure-activity relationship modelling

机译:结构指导的拆解:使用多重定量结构-活性关系建模,酚羟基有助于丙烯酰胺的还原

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摘要

We reported a structure-activity relationship study on unravelling phenolic hydroxyls instead of alcoholic hydroxyls contribute to the reduction of acrylamide formation by flavonoids. The dose-dependent study shows a close correlation between the number of phenolic hydroxyls of flavonoids and their reduction effects. In view of positions of hydroxyls, the 3',4'(ortho)-dihydroxyls in B cycle, 3-hydroxyl or hydroxyls of 3-gallate in C cycle, and 5,7(meta)-dihydroxyls in A cycle of flavonoid structures play an important role in the reduction of acrylamide. Flavone C-glycosides are more effective at reducing the formation of acrylamide than flavone O-glycosides when sharing the same aglycone. The current multiplex quantitative structure-activity relationship (QSAR) equations effectively predict the inhibitory rates of acrylamide using selected chemometric parameters (R-2: 0.835-0.938). This pioneer study opens a broad understanding on the chemoprevention of acrylamide contaminants on a structural basis. (C) 2015 Elsevier Ltd. All rights reserved.
机译:我们报道了解构酚羟基而不是醇羟基的结构活性关系研究有助于减少类黄酮形成丙烯酰胺。剂量依赖性研究表明,类黄酮的酚羟基数量与其还原作用密切相关。考虑到羟基的位置,类黄酮结构在B循环中为3',4'(邻)-二羟基,在C循环中为3-没食子酸酯的3-羟基或3-没食子酸酯的羟基,在A循环中为5,7(间)-二羟基在减少丙烯酰胺中起重要作用。当共享相同的糖苷配基时,黄酮C-糖苷比黄酮O-糖苷在减少丙烯酰胺形成方面更有效。当前的多重定量结构-活性关系(QSAR)方程可使用选定的化学计量参数(R-2:0.835-0.938)有效预测丙烯酰胺的抑制率。这项开创性的研究在结构上对化学预防丙烯酰胺污染物开辟了广泛的了解。 (C)2015 Elsevier Ltd.保留所有权利。

著录项

  • 来源
    《Food Chemistry》 |2016年第15期|492-501|共10页
  • 作者单位

    Zhejiang Univ, Fuli Inst Food Sci, Zhejiang R&D Ctr Food Technol & Equipment, Zhejiang Key Lab Agrofood Proc, 866 Yuhangtang Rd, Hangzhou 310058, Zhejiang, Peoples R China|Zhejiang Univ, Coll Biosyst Engn & Food Sci, Dept Food Sci & Nutr, 866 Yuhangtang Rd, Hangzhou 310058, Zhejiang, Peoples R China;

    Zhejiang Univ, Fuli Inst Food Sci, Zhejiang R&D Ctr Food Technol & Equipment, Zhejiang Key Lab Agrofood Proc, 866 Yuhangtang Rd, Hangzhou 310058, Zhejiang, Peoples R China|Zhejiang Univ, Coll Biosyst Engn & Food Sci, Dept Food Sci & Nutr, 866 Yuhangtang Rd, Hangzhou 310058, Zhejiang, Peoples R China;

    Zhejiang Univ, Fuli Inst Food Sci, Zhejiang R&D Ctr Food Technol & Equipment, Zhejiang Key Lab Agrofood Proc, 866 Yuhangtang Rd, Hangzhou 310058, Zhejiang, Peoples R China|Zhejiang Univ, Coll Biosyst Engn & Food Sci, Dept Food Sci & Nutr, 866 Yuhangtang Rd, Hangzhou 310058, Zhejiang, Peoples R China;

    Zhejiang Univ, Coll Biosyst Engn & Food Sci, Dept Food Sci & Nutr, 866 Yuhangtang Rd, Hangzhou 310058, Zhejiang, Peoples R China;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Phenolic hydroxyls; Flavonoids; Acrylamide; Reduction; Quantitative structure-activity relationship;

    机译:酚羟基;类黄酮;丙烯酰胺;还原;定量构效关系;

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