Publications by authors named "Yani Mi"
Article Synopsis
- Enzymatic acylation was used to create a specific compound, cyanidin-3-(6-cinnamoyl)-glycosidase (C3(6C)G), which had a high purity of 98.9%.
- In a chemical model system, seven different heterocyclic amines (HCAs) were identified, and C3(6C)G showed an ability to inhibit most HCAs in a concentration-dependent manner, except for two specific types.
- The study proposed two mechanisms for how C3(6C)G works: one by reducing precursor levels (glucose and creatinine) that lead to HCA formation, and the other by eliminating harmful reactive compounds to decrease their
Heterocyclic amines (HCAs) are a group of carcinogenic substances produced in protein-rich poultry meat under high-temperature. Enzymatic acylation of anthocyanins (ACNs) is a reliable way to improve their stability, and we recently found the acylated cyaniding-3-O-glucose (cyanidin-3-6-cinnamoyl-glucoside, C3(6C)G) could effective inhibit the HCAs formation, but the underline mechanism was still obscure. Thus, the present study investigated the inhibitory effect ofC3(6C)G on HCAs formation in the food system (chicken breast) and to explore the potential mechanism.
View Article and Find Full Text PDFRaspberry anthocyanins were isolated and purified by XAD-7HP macroporous resin and silica gel column chromatography. Anthocyanins were then acylated with methyl salicylate as catalyzed by lipase under reduced pressure, and the conversion rate was 84.26%.
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