Inhibition of 2-Amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) Formation by Alkoxy Radical Scavenging of Flavonoids and Their Quantitative Structure-Activity Relationship in a Model System

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• 作者：Chundi Yu ; Zeping Shao ; Bing Liu ; Yan Zhang and Shuo Wang
• 刊名：Journal of Food Science
• 出版年：2016
• 出版时间：August 2016
• 年：2016
• 卷：81
• 期：8
• 页码：C1908-C1913
• 全文大小：730K
• ISSN：1750-3841

文摘

The inhibitory effect of 10 flavonoids on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in a creatinine–phenylalanine model system was investigated through electronic spin resonance and a quantitative structure–activity relationship. Alkoxy radicals were observed during the heating process, providing evidence for a radical pathway in the formation of PhIP. The alkoxy radical scavenging capability of the flavonoids was proportional to their inhibition of PhIP formation (IC₅₀). We deduced that flavonoid inhibition of PhIP generation occurs via scavenging of alkoxy radicals during the heating process. Multiple linear regression and partial least squares models were used to elucidate the relationship between PhIP inhibition activity and structure characteristics of the flavonoids. The lipo–hydro partition coefficient and molecular fractional polar surface area of the flavonoids were found to be predictive of the inhibition effect.