典型多酚类化合物在烘焙食品模型中的热响应机制及生物活性变化

More recently, phenolic compounds have been considered as a class of natural products with beneficial effects and become popular food ingredients/additives. However, their incorporation in foods many raise some issues related to food safety and their health benefits. Particularly, under food processing, they may go through thermal degradation and participate into complex reactions in food systems, subsequently inducing different toxicological/beneficial effects from what we are expecting. In the current research, we want to employ three well-known phenolic-type antioxidants/bioactive compounds, naringenin, quecertin and rosmarinic acid to investigate their chemical changes in cookies, to evaluate their inhibitory effects and mechanism on thermally-induced food toxicants such as advanced glycation end products when they are fortified in cookies at different concentration. With the application of total cellular antioxidant assay, we are proposing to study the impact of thermal processing on the antioxidant activity of phenolic compounds. With the application of cell culture studies using umbilical vein endothelial cells (HUVECs) and endothelial cell-macrophage co-culture system, we will further study whether these chemical changes of phenolics in cookies can induce stronger/weaker activity against AGEs-induced apoptosis and inflammation and the related molecular signaling mechanism. In our study, we will combine our strength in food analysis, organic chemistry, cell culture, and molecular biology to achieve our research goal. This research can help to figure out the reactivity and bioactivity change of naringenin,quecertin and rosmarinic acid under real food thermal processing, which will provide guidance for similar type of phenolic compounds. It will lay out a solid foundation for the better utilization of phenolics and phenolic extract in food systems. In addition, the proposed studies are designed to benefit organic chemists with better understanding of complex organic reaction under real circumstance of our daily life and to provide food scientists with new ingredients for product development.

近年来，多酚类化合物凭借其功效的认可，已广泛应用于多类食品中。然而其添加过程可能引发一系列的复杂化学反应，导致其原有生物活性的变化，特别是在食品热加工过程中，此类变化的本征几率极高，而以前这方面的研究没有得到充分重视。本研究选取柚皮素、槲皮素和迷迭香酸三个具有广泛用途的典型多酚类化合物为对象，以饼干为模型食品，探索多酚类化合物在热加工中的响应规律，考察其对饼干熟化过程生成有害物质（晚期糖基化末端终产物）的干预；通过细胞实验，探讨热加工对多酚抗氧化活性的影响；研究热加工对典型多酚类化合物的生物活性（对细胞损伤/凋亡过程的保护作用）影响及作用机制，进一步探索复杂反应和多相体系条件下多酚类化合物生物活性的增抑机制。本研究将结合食品分析、生化分离、细胞培养、分子生物学等手段达到研究目标，为多酚在食品中的应用寻找可行的途径，这些发现将对食品科学理论基础及新产品开发产生深远影响。

多酚类化合物已广泛应用于多类食品中。然而其添加过程可 能引发一系列的复杂化学反应，导致其原有生物活性的变化，特别是在食品热加工过程中，此类变化的本征几率极高，而以前这方面的研究没有得到充分重视。本研究选取典型多酚类化合物为对象，以饼干和面包为模型食品，探索多酚类化合物在热加工中的响应规律，考察其对饼干熟化过程生成有害物质（晚期糖基化末端终产物）的干预；通过细胞实验，探讨热加工对多酚抗氧化活性的影响；研究热加工对典型多酚类化合物的生物活性（对细胞损伤的保护作用）影响及作用机制，进一步探索复杂反应和多相体系条件下多酚类化合物生物活性的增抑机制。通过本项目的研究，揭示了代表性膳食多酚在食品加热过程中的变化规律及对食品热加工有害物质形成及食品营养健康的影响。研究发现膳食多酚在热加工过程中有明显的化学变化 （热降解及参与食品的美拉德反应及脂质过氧化反应），进而影响食品的风味、色泽及有害物质组的形成，揭示了变化途径及规律。进一步的发现多酚的添加会影响食品及多酚原来的生物活性（抗氧化及对细胞损伤的保护作用），揭示了不同的影响，规律及机制。这些发现将对食品科学理论基础及新产品开发产生深远影响。