Literature DB >> 26776000

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

Yu Zhang1, Mengmeng Huang2, Qiao Wang2, Jun Cheng3.   

Abstract

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.
Copyright © 2015 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Acrylamide; Flavonoids; Phenolic hydroxyls; Quantitative structure–activity relationship; Reduction

Mesh:

Substances:

Year:  2015        PMID: 26776000     DOI: 10.1016/j.foodchem.2015.12.038

Source DB:  PubMed          Journal:  Food Chem        ISSN: 0308-8146            Impact factor:   7.514


  3 in total

1.  Support vector regression-guided unravelling: antioxidant capacity and quantitative structure-activity relationship predict reduction and promotion effects of flavonoids on acrylamide formation.

Authors:  Mengmeng Huang; Yan Wei; Jun Wang; Yu Zhang
Journal:  Sci Rep       Date:  2016-09-02       Impact factor: 4.379

2.  Gallic Acid Mitigates 5-Hydroxymethylfurfural Formation while Enhancing or Preserving Browning and Antioxidant Activity Development in Glucose/Arginine and Sucrose/Arginine Maillard Model Systems.

Authors:  Thaísa Abrantes; Nathália Moura-Nunes; Daniel Perrone
Journal:  Molecules       Date:  2022-01-27       Impact factor: 4.411

Review 3.  Effect of Microwave Heating on the Acrylamide Formation in Foods.

Authors:  Joanna Michalak; Marta Czarnowska-Kujawska; Joanna Klepacka; Elżbieta Gujska
Journal:  Molecules       Date:  2020-09-10       Impact factor: 4.411

  3 in total

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