数字农科院2.0

Dual role of phloretin in inhibiting 2-amino-3-methylimidazole[4,5-f] quinoline (IQ) formation and modulating flavor in a Maillard reaction model system

文献类型： 外文期刊

作者： Wang, Haijie;Wang, Weiting;Du, Pengfei;Chu, Xiaoran;Wang, Xiaohan;He, Feng;Wang, Yuanshang;Hu, Peng;Ma, Yanli;Cao, Jianfang;Abd El-Aty, A. M.

作者机构：

关键词： Phloretin;IQ (2-amino-3-methylimidazole[4,5-f] quinoline);Maillard reaction;Pyrazines;Food safety

期刊名称： FOOD CHEMISTRY

ISSN： 0308-8146

年卷期： 2025 年 499 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： IQ (2-amino-3-methylimidazo[4,5-f]quinoline), a heterocyclic aromatic amine (HAA) formed via the Maillard reaction in thermally processed foods, poses safety concerns. Polyphenols can inhibit HAAs and modulate flavor, but their dual efficacy and IQ-flavor interplay are limited. This study identified phloretin as the most potent IQ inhibitor (70.27 % reduction at 0.5 mmol/L) among the nine candidates in chemical model systems; it impacts precursors and key carbonyl intermediates and significantly suppresses pyrazine formation. Chemical calculations confirmed that hydroxyl/carbonyl oxygens and aromatic rings are potential active sites. The correlation of the precursor and intermediate products demonstrated that the distinctive acyclic carbon bridge structure of phloretin enables multiavenue inhibition by reducing precursor reactivity and critically scavenging essential carbonyl compounds, thereby blocking synthetic pathways and reducing IQ/pyrazine yields. This research reveals the structural basis for the synergistic coregulation of safety and flavor by phenolics during the Maillard reaction, providing a new strategy for developing dual-function food additives for hazard mitigation and flavor preservation.

分类号：

  • 相关文献

[1]Dicarbonyl-mediated co-formation of aroma compounds and AGEs across heating times. Shi, Haonan,Zhang, Dequan,Liu, Huan,Gao, Rongmei,Wang, Zhenyu,Zhang, Chunjiang. 2025

[2]Formation of aroma active volatiles from thermal degradation of 18 amino acids with or without sugars in low-moisture systems and the modulation by sucrose and epigallocatechin gallate. Mengru Li,Xiaoting Zhai,Xiaochun Wan,Xiaogen Yang. 2025

[3]Phloretin induced apoptosis of human hepatoma cells SMMC-7721 and its correlative biological mechanisms. Wang, Hui,Pu, Yabin,Guan, Weijun,Ma, Yuehui,Wang, Hui,Wang, Dianjun,Pan, Dengkui. 2012

[4]Effect of phloretin on growth performance, serum biochemical parameters and antioxidant profile in heat-stressed broilers. Hong Hu,Xi Bai,Kexing Xu,Cheng Zhang,Liang Chen. 2021

[5]CUT&tag-seq analysis of heat stress response in broiler liver provides novel insights into the improved thermotolerance by dietary phloretin. Hong Hu,Liang Chen,Ying Huang,Kunping Wang,Xi Bai,Hongbin Pan. 2023

[6]Research on the nonenzymatic browning reactions in model systems based on apple slices dried by instant controlled pressure drop drying. Gao, Kun,Zhou, Linyan,Bi, Jinfeng,Yi, Jianyong,Wu, Xinye,Xiao, Min.

[7]A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken. Wei, Xiuli,Wang, Chunqing,Zhang, Chunhui,Li, Xia,Wang, Jinzhi,Li, Hai,Li, Hai,Tang, Chunhong.

[8]Changes of Flavor Compounds of Hydrolyzed Chicken Bone Extracts during Maillard Reaction. Sun, Hong-Mei,Wang, Jin-Zhi,Zhang, Chun-Hui,Li, Xia,Dong, Xian-Bing,Hu, Li,Li, Chun-Hong,Xu, Xiong.

[9]Evaluation of browning ratio in an image analysis of apple slices at different stages of instant controlled pressure drop-assisted hot-air drying (AD-DIC). Gao, Kun,Zhou, Linyan,Bi, Jinfeng,Yi, Jianyong,Wu, Xinye,Zhou, Mo,Wang, Xueyuan,Liu, Xuan,Gao, Kun,Bi, Jinfeng,Wang, Xueyuan.

[10]Carbon module labeling approach combining with gas chromatography-olfactometry-mass spectrometry technology clarifies the formation mechanism of furan and thiophene derivatives: Ribose and cysteine as a classic case study. Huan Liu,Ruotong Nie,Xiangru Wei,Haonan Shi,Yumei Yu,Rongmei Gao,Yinna Zhou,Zhenyu Wang,Dequan Zhang. 2023

[11]Structural, antioxidant, aroma, and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates as influenced by different ultrasound-assisted enzymatic treatments. Ildephonse Habinshuti,Tai-Hua Mu,Miao Zhang. 2021

[12]Understanding the impact of pectin physicochemical variation on browning of simulated Maillard reaction system in thermal and storage processing. Jiaxing Hu,Xuan Li,Qingting Yu,Wenyue Wang,Jinfeng Bi. 2023

[13]Study On The Antioxidant Activity And Emulsifying Properties Of Flaxseed Gum-Whey Protein Isolate Conjugates Prepared By Maillard Reaction. Dong, XY, Du, SS, Deng, QC, Tang, H, Yang, C, Wei, F, Chen, H, Quek, SY, Zhou, AJ, Liu, L. 2020

[14]Comparative study of antioxidant and flavour characteristics of Maillard reaction products from five types of protein hydrolysates. Habinshuti, Ildephonse,Zhang, Miao,Sun, Hong-Nan,Mu, Tai-Hua. 2022

[15]The number and position of unsaturated bonds in aliphatic aldehydes affect the cysteine-glucose Maillard reaction: Formation mechanism and comparison of volatile compounds. Wenbin Du,Yutang Wang,Qinghong Yan,Shuang Bai,Yatao Huang,Long Li,Yuwen Mu,Ashbala Shakoor,Bei Fan,Fengzhong Wang. 2023

[16]Dissecting Maillard reaction production in fried foods: Formation mechanisms, sensory characteristic attribution, control strategy, and gut homeostasis regulation. Shi, Boshan,Guo, Xue,Liu, Hongyan,Jiang, Kexin,Liu, Lingyi,Yan, Ning,Farag, Mohamed A.,Liu, Lianliang. 2024

[17]The number and position of unsaturated bonds in aliphatic aldehydes affect meat flavorings system: Insights on initial Maillard reaction stage and meat flavor formation from thiazolidine derivatives. Wenbin Du,Yutang Wang,Qianli Ma,Yang Li,Bo Wang,Shuang Bai,Bei Fan,Fengzhong Wang. 2024

[18]The Effect of Enzymatic Hydrolysis and Maillard Reaction on the Flavor of Chicken Osteopontin. Xiong Xu,Ke Bi,Guangyu Wu,Ping Yang,Hongjun Li,Wei Jia,Chunhui Zhang. 2024

[19]Qualitative and quantitative assessment of key aroma compounds, advanced glycation end products and heterocyclic amines in different varieties of commercially roasted meat products. Shi, Haonan,Gao, Rongmei,Liu, Huan,Wang, Zhenyu,Zhang, Chunjiang,Zhang, Dequan. 2024

[20]Effect of 2-alkenals on the Maillard reaction of cysteine-glucose: Initial stage intermediate formation and flavor compound generation pathways. Wenbin Du,Yutang Wang,Qianli Ma,Xuejie Li,Shuang Bai,Weiye Cui,Bei Fan,Fengzhong Wang. 2024

作者其他论文 更多>>