硫醚类香料对类胡萝卜素裂解的影响机制及产物的细胞毒性

项目名称： 硫醚类香料对类胡萝卜素裂解的影响机制及产物的细胞毒性

项目编号： No.31201419

项目类型： 青年科学基金项目

立项/批准年度： 2013

项目学科： 食品配料及其他

项目作者： 张公亮

作者单位： 大连工业大学

项目金额： 24万元

中文摘要： 类胡萝卜素和硫醚类香料在改善食品色泽和风味方面发挥重要作用。研究发现，硫醚类香料可加速类胡萝卜素的光裂解，其作用与硫原子数和自由基的形成密切相关。然而，在食品体系下硫醚类香料对类胡萝卜素裂解的影响涉及哪些机制？裂解产物的安全性和功能性如何？目前仍未明确。针对上述问题，本项目拟利用食品及其模拟体系揭示18种硫醚类香料对3种类胡萝卜素裂解的影响机制，并评价产物的细胞毒性。首先，在脱水食品、果汁、油脂及其模拟体系下，结合加工或贮藏条件，研究类胡萝卜素裂解动力学的变化，明确硫醚类香料分子结构与类胡萝卜素裂解的相关性；其次，结合自由基清除剂，采用HPLC-PDA-MS/MS对产物进行对比分析，明确硫醚类香料影响类胡萝卜素裂解的分子机制；最后，通过细胞生存率、DNA片段化及caspase-3的活化，明确硫醚类香料介导的类胡萝卜素裂解产物的正常和肿瘤细胞毒性，为丰富食品添加剂的相互作用奠定研究基础。

中文关键词： 硫醚类香料；类胡萝卜素；光降解；降解产物；细胞毒性

英文摘要： Carotenoids and sulfide flavors play an important role in improving color and flavor of foods. Studies have demonstrated that photodegradation of carotenoids is accelerated by sulfide flavors, which is related to the number of sulfur atoms and formation of free radicals. However, what kind of mechanism will be involved in the degradation of carotenoids affected by sulfide flavors in food system? What about safety and function of the degradation products? The answers of these questions remain uncertain. In allusion to these questions, the objective of present study is to elucidate the influence mechanism of 18 kinds of sulfide flavors on degradation of 3 kinds of carotenoids by using the models of food and simulated food, and to investigate the cytotoxicity of the degradation products. Firstly, the correlation between the molecular structure of sulfide flavors and the degradation of carotenoids will be determined by investigating the changes in degradation kinetics of carotenoids by using the models of dehydrated food, juice, lipid and stimulated foods in process or storage conditions. Secondly, in combination with free radical scavengers, the contrast and analysis of the products will be performed by using HPLC-PDA-MS/MS. Subsequently, the molecular mechanism involved in the effect of sulfide flavors on degradat

英文关键词： sulfide flavors；carotenoids；photodegradation；degradation products；cytotoxicity