Identification of key constituent of sugar-smoking pigment and its photobleaching, antioxidant and antiproliferative properties

Yufeng Zou; Jianbo Zhang; Yumin Niu; Dengyong Liu

doi:10.1016/j.foodres.2022.111485

Identification of key constituent of sugar-smoking pigment and its photobleaching, antioxidant and antiproliferative properties

Food Res Int. 2022 Sep:159:111485. doi: 10.1016/j.foodres.2022.111485. Epub 2022 Jun 7.

Authors

Yufeng Zou¹, Jianbo Zhang², Yumin Niu², Dengyong Liu³

Affiliations

¹ College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
² College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.
³ College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China. Electronic address: jz_dyliu@126.com.

PMID: 35940750
DOI: 10.1016/j.foodres.2022.111485

Abstract

The key constituent(s) of sugar-smoking brown pigments were identified, the chemical and biological properties were subsequently investigated, and the possibility of obtaining it from nature was explored. A pigment was isolated, which was identified as condensation product of 5-hydroxymethyl-2-furfuraldehyde (5-HMF) with glucose: 5-(α-D-glucopyranosyl-(1-6)-α-D-glucopyranosyloxymenthyl)-2-furancarboxaldehyde (5-GGMF). The molecular weight was 450.00. The interaction between pigment with protein on chicken skin was mainly via hydrogen and carbon-hydrogen bonds. It was obtained by caramelization instead of Maillard reaction. Discoloration of sugar-smoking pigments were mainly due to cleavage of chromophores caused by the oxidation reaction followed by photobleaching mechanism. Both radical scavenging and antiproliferative capacity of sugar-smoking pigment were in a dose-dependent manner. However, the IC₅₀ values for HepG2 and PANC-1 cells differed by more than ten times. Since 5-GGMF is also present in plant resources (like Rehmanniae Radix), it can be obtained as natural additive to produce clean label sugar-smoked meat products.

Keywords: Antioxidant capacity; Antiproliferative activity; Decoloration; Structural characterization; Sugar-smoking pigment.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Antioxidants* / chemistry
Carbohydrates
Maillard Reaction
Photobleaching
Smoking
Sugars*

Substances

Antioxidants
Carbohydrates
Sugars