Antimutagenic effect of an Asclepias subulata extract against heterocyclic aromatic amines commonly found in cooked meat and its heat stability
| Autor: | Adrián Hernández-Mendoza, Samaria Lisdeth Gutiérrez-Pacheco, Armando Burgos-Hernández, E. Aida Peña-Ramos, Ramón Enrique Robles-Zepeda, Martin Valenzuela-Melendres |
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| Rok vydání: | 2020 |
| Předmět: |
Salmonella
Hot Temperature Meat animal structures medicine.disease_cause 01 natural sciences Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Antimutagenic Effect Heterocyclic Compounds medicine Animals Humans Thermal stability Cooking Food science Asclepias subulata Cooked meat Amines Asclepias Cell Proliferation biology Plant Extracts 010401 analytical chemistry Imidazoles Heat stability Antimutagenic Agents 04 agricultural and veterinary sciences General Medicine biology.organism_classification 040401 food science Bioactive compound 0104 chemical sciences chemistry Carcinogens Heterocyclic Aromatic Amines Food Science |
| Zdroj: | Food Chemistry. 322:126725 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2020.126725 |
| Popis: | The antimutagenicity of an extract from the medicinal plant Asclepias subulata (ASE) against heterocyclic aromatic amines (HAAs) commonly found in cooked meat, as well as its stability to heat treatment (HT), was evaluated. HT (180 °C/3 min) had no effect on the content in ASE of the bioactive compound corotoxigenin-3-O-glucopyranoside; conversely, calotropin significantly decreased by 72%. ASE exerted antimutagenicity against PhIP, MelQ, and MelQx in TA98 and TA100 Salmonella strains, and this activity was not affected by heat, with the exception of MelQ (p 0.05). Since HAAs can induce colorectal cancer, the thermal stability of ASE's antiproliferative effect against colorectal cancer cells was also evaluated. HT decreased (p 0.05) the antiproliferative activity of ASE; however, the remaining activity was still strong with an IC |
| Databáze: | OpenAIRE |
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