苯乙醛
化学
类黄酮
细胞凋亡
加合物
槲皮素
背景(考古学)
立体化学
生物化学
生物
有机化学
抗氧化剂
古生物学
作者
Zong‐Ping Zheng,Yan Yan,Jianguo Xia,Shuang Zhang,Mingfu Wang,Jie Chen,Yang Xu
出处
期刊:Food Chemistry
[Elsevier]
日期:2016-04-01
卷期号:197: 1085-1092
被引量:24
标识
DOI:10.1016/j.foodchem.2015.11.104
摘要
Norartocarpetin, quercetin and naringenin were found to effectively inhibit 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation through trapping its phenylacetaldehyde and form their adducts in roast beef patties. Six adducts [8-C- or 6-C-(E-phenylethenyl) flavonoids] formed between phenylacetaldehyde and three flavonoids were detected in roast beef patties by UPLC–MS analyses and compared with their synthetic references. These flavonoid–phenylacetaldehyde adducts were synthesised and further subjected to cytotoxicity tests on three liver cancer cell lines HepG2, SMMC-7721 and QGY-7703. The adduct 8-C-(E-phenylethenyl)norartocarpetin (NARA1) was found to significantly induce cancer cell death with IC50 values about 7 μM. After pre-treating with MAPK and caspase inhibitors, alteration of the cell morphology and cleaved-PARP were detected in liver cancer cell lines administered with NARA1. These data indicated that norartocarpetin could inhibit PhIP formation in roast beef patties and form norartocarpetin–phenylacetaldehyde adducts. The adduct NARA1 has anticancer potential via intrinsic caspase-dependent and cell context-dependent MAPKs pathways.
科研通智能强力驱动
Strongly Powered by AbleSci AI