Effect and mechanism of polyphenols containing m-dihydroxyl structure on 2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine (PhIP) formation in chemical models and roast pork patties

2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine (PhIP) is a prevalent heterocyclic amine (HAA) found in heated processed meat. This study investigated the inhibitory impact of eight different types of polyphenols containing m-dihydroxyl structure on PhIP formation through a chemical model syste...

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Bibliographic Details
Published in:Food Chemistry: X 2024-10, Vol.23, p.101672, Article 101672
Main Authors: Dong, Hao, Chen, Qi, Xu, Yan, Li, Chao, Bai, Weidong, Zeng, Xiaofang, Wu, Qingping, Xu, Huan, Deng, Jinhua
Format: Article
Language:English
Subjects:
2-Amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine (PhIP)
Generation pathway
Inhibition mechanism
Polyphenols containing m-dihydroxyl structure
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Summary:2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine (PhIP) is a prevalent heterocyclic amine (HAA) found in heated processed meat. This study investigated the inhibitory impact of eight different types of polyphenols containing m-dihydroxyl structure on PhIP formation through a chemical model system. The structure-activity relationship and potential sites of action of polyphenols containing m-dihydroxyl structure were also analyzed. Then, the mechanism of inhibiting PhIP formation by kaempferol, naringenin and quercetin was speculated by UPLC-MS. Results showed that 8 kinds of polyphenols containing m-dihydroxyl structure had significant (P 
ISSN:2590-1575
2590-1575
DOI:10.1016/j.fochx.2024.101672