Mechanistic studies of inhibition on acrolein by myricetin

Dingmin Zhang; Xiaoyun Jiang; Liubang Xiao; Yongling Lu; Shengmin Sang; Lishuang Lv; Wenjiang Dong

doi:10.1016/j.foodchem.2020.126788

Mechanistic studies of inhibition on acrolein by myricetin

Food Chem. 2020 Apr 11:323:126788. doi: 10.1016/j.foodchem.2020.126788. Online ahead of print.

Authors

Dingmin Zhang¹, Xiaoyun Jiang¹, Liubang Xiao¹, Yongling Lu¹, Shengmin Sang², Lishuang Lv³, Wenjiang Dong⁴

Affiliations

¹ Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2# Xuelin Road, Nanjing 210023, China.
² Laboratory for Functional Foods and Human Health, Center for Excellence in Post-Harvest Technologies, North Carolina Agricultural and Technical State University, North Carolina Research Campus, 500 Laureate Way, Kannapolis, NC 28081, United States.
³ Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2# Xuelin Road, Nanjing 210023, China. Electronic address: lishuanglv@126.com.
⁴ Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China. Electronic address: dongwenjiang.123@163.com.

PMID: 32305809
DOI: 10.1016/j.foodchem.2020.126788

Abstract

Acrolein (ACR) is an unsaturated aldehyde with high activity and toxicity and is produced in vivo and in food. This study investigated the impact of B-ring structure on the trapping of ACR by flavonols and the trapping mechanism and efficacy of ACR by myricetin. Galangin, kaempferol, quercetin, and myricetin, which possess the same A- and C-ring but different numbers of -OH groups on the B-ring, were selected for this study. Our results suggested that increasing the number of -OH groups on the B-ring can enhance the ACR trapping efficacy of flavonol and myrectin was identified as the most active flavonol. The adducts of myricetin with ACR under different ratios and incubation times were analyzed using LC-MS/MS. We also purified and identified the major mono- and di-ACR-myricetin adducts. Furthermore, myricetin could dose-dependently inhibit the formation of ACR in cookies through the formation of mono- and di-ACR adducts.

Keywords: Acrolein (PubChem CID:7847); Cookies; Inhibitory mechanism; Myricetin (PubChem CID: 5281672).