咖啡酸
烘烤
黄嘌呤氧化酶
化学
多酚
生物化学
抑制性突触后电位
食品科学
酪氨酸酶
酶
抗氧化剂
生物
物理化学
神经科学
作者
Toshiya Masuda,Yuya Fukuyama,Sayaka Doi,Akiko Masuda,Shinichiro Kurosawa,Shigeyoshi Fujii
标识
DOI:10.1021/acs.jafc.9b03633
摘要
The high-temperature treatment of caffeic acid by a model reaction for the processing of foods by roasting enhanced its xanthine oxidase (XO) inhibitory activity. The thermal reaction products included various oligomeric compounds, whose structures were determined as being produced via the intermediate 4-vinylcatechol. Measurements of their XO inhibitory activities were also carried out. Among the identified oligomers, the coupling products of caffeic acid and vinylcatechol, which were mainly produced at 140–170 °C, presented stronger XO inhibitory activities than the other types of oligomers produced. Further reacted compounds, which were mainly formed at 200 °C by the addition or elimination of catechol unit in the oligomers, displayed weaker activities. These results indicated that thermal enhancement of the XO inhibitory activity of caffeic acid can be explained by the differences in the XO inhibitory activities of the various constituents of the thermal reaction products. Caffeic acid and its derivatives are polyphenols found widely distributed in foods. Moreover, XO inhibition is closely related to the prevention of the life-style-related disease gout. The results suggest that a simple roasting process (170 °C) can lend useful human-health-related functionalities to caffeic acid containing foods such as coffee.
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