细胞色素P450
黄曲霉毒素
食品科学
化学
谷胱甘肽
花椒
生物转化
轨道轨道
生物
新陈代谢
生物化学
色谱法
酶
质谱法
植物
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-06-01
卷期号:411: 135535-135535
被引量:17
标识
DOI:10.1016/j.foodchem.2023.135535
摘要
Endogenous aflatoxin B1 (AFB1) was quantified in five hundred and forty Hengshan goat meat samples (0.00 ± 23.09 μg kg−1). Zanthoxylum bungeanum (Z. bungeanum), as a natural pickling spice, can ameliorate the flavor of animal-derived food (goat meat). Yet, considering the direct administration of Z. bungeanum in AFB1-contaminated goat meat, the degradation mechanisms of AFB1 remain elusive. Here, UHPLC-Q-Orbitrap HRMS-based integrative metabolomics (LOQ: 1.74–59.54 μg kg−1) and proteomics analyses were executed to determine the effects of Z. bungeanum in the biotransformation of AFB1. Z. bungeanum (1.50 %, w/w) application mediated the metabolism of xenobiotics by cytochrome P450, significantly down-regulated cytochrome P450 1A and stimulated the up-regulation of glutathione S-transferase levels in AFB1-contaminated goat meat, leading to degradation of AFB1 (20.00–3.39 μg kg−1). Metabolomics assays indicated that Z. bungeanum up-regulated l-histidine (1.43–2.21 mg kg−1) and l-arginine, manifesting potential applications for the contribution of Z. bungeanum to the nutritional value of goat meat.
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