Unraveling the inhibitory effect of dihydromyricetin on heterocyclic aromatic amines formation.
BACKGROUND
Heterocyclic aromatic amines (HAAs) are mutagens and rodent carcinogens. Flavonoids have attracted considerable attention for development into effective inhibitors against the formation of genotoxic HAAs in thermally processed foods.


RESULTS
The inhibitory effect of dihydromyricetin (DMY) on the formation of key HAAs, including 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]-quinoxaline (MeIQx), and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), was significant. In chemical models, DMY (0.05 mmol, 0.1 mmol, and 0.2 mmol) significantly decreased the amount of PhIP formed (43.0%, 54.7%, and 75.7% respectively). A significant inhibitory effect on the formation of MeIQx and 4,8-DiMeIQx was also observed. Moreover, DMY (0.05%, 0.1%, and 0.2%) reduced the generation of PhIP (by 48.0%, 59.0%, and 80.1% respectively) and that of MeIQx (by 45.8%, 62.0%, and 76.7% respectively) in fried beef patties.


CONCLUSION
The results indicate that DMY could be converted into myricetin during thermal processing, and both DMY and myricetin could trap phenylacetaldehyde, a major Strecker aldehyde of phenylalanine, in a similar manner to thus inhibit the generation of PhIP. This study provides valuable information for the development of effective strategies to minimize HAA content in thermally processed foods and also sheds light on the mechanism that accounts for the inhibitory effect. © 2017 Society of Chemical Industry.
['Zhou|Bin|B|', 'Zhao|Yueliang|Y|', 'Wang|Xichang|X|http://orcid.org/0000-0002-2806-5418', 'Fan|Daming|D|', 'Cheng|Kawing|K|', 'Wang|Mingfu|M|']
D000588:Amines D000818:Animals D002417:Cattle D003296:Cooking D044948:Flavonols D006571:Heterocyclic Compounds D006358:Hot Temperature D008460:Meat D000069466:Red Meat
inhibitory effect dihydromyricetin heterocyclic aromatic amines phenylacetaldehyde mechanism