Phenolic compounds in beer inhibit formation of polycyclic aromatic hydrocarbons from charcoal-grilled chicken wings

Wang, Chong; Xie, Yunting; Wang, Huiyuan; Bai, Yun; Dai, Chen; Li, Chunbao

doi:10.1016/j.foodchem.2019.05.094

Cited by 53 publications

(37 citation statements)

References 32 publications

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“…Low antioxidant values of beer samples such as 0.21-0.23 mM TE were reported by Mitić et al [16]. It can be concluded that the antioxidant activities measured in conventional beers varied, but were consistent with our previous results and with the published data [2,9,[26][27][28][29]. The results of the β-carotene test were in correlation with the values of the ABTS assay (Table 1).…”

Section: Beer Antioxidant Activitiessupporting

confidence: 89%

“…The results of the β-carotene test were in correlation with the values of the ABTS assay (Table 1). The obtained results of some investigated beers can be compared with the report of Wang et al [28]. In this report, Heineken beer showed the amount of total polyphenols of 393.9 mg GAE/L and the corresponding ability to scavenge free radicals by 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay, of 27%.…”

Section: Beer Antioxidant Activitiessupporting

confidence: 51%

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Unraveling the Antioxidant, Binding and Health-Protecting Properties of Phenolic Compounds of Beers with Main Human Serum Proteins: In Vitro and In Silico Approaches

et al. 2020

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Our recently published in vivo studies and growing evidence suggest that moderate consumption of beer possesses several health benefits, including antioxidant and cardiovascular effects. Although beer contains phenolic acids and flavonoids as the major composition, and upon consumption, the levels of major components increase in the blood, there is no report on how these beer components interact with main human serum proteins. Thus, to address the interaction potential between beer components and human serum proteins, the present study primarily aims to investigate the components of beer from different industrial sources as well as their mode of interaction through in silico analysis. The contents of the bioactive compounds, antioxidant capacities and their influence on binding properties of the main serum proteins in human metabolism (human serum albumin (HSA), plasma circulation fibrinogen (PCF), C-reactive protein (CRP) and glutathione peroxidase 3 (GPX3)) were studied. In vitro and in silico studies indicated that phenolic substances presented in beer interact with the key regions of the proteins to enhance their antioxidant and health properties. We hypothesize that moderate consumption of beer could be beneficial for patients suffering from coronary artery disease (CAD) and other health advantages by regulating the serum proteins.

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Section: Beer Antioxidant Activitiessupporting

confidence: 89%

Section: Beer Antioxidant Activitiessupporting

confidence: 51%

Unraveling the Antioxidant, Binding and Health-Protecting Properties of Phenolic Compounds of Beers with Main Human Serum Proteins: In Vitro and In Silico Approaches

et al. 2020

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“…Wang et al [152] analyzed the effects of six brands of beer on the formation of PAHs in charcoal-grilled chicken wings. The authors evaluated the changes in eight PAHs to determine which of these compounds were most affected by the marinade pretreatment compared with non-marinated samples.…”

Section: Marinadesmentioning

confidence: 99%

Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation

Sampaio

Guizellini

Silva

et al. 2021

IJMS

146

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Polycyclic aromatic hydrocarbons (PAHs) are chemical compounds comprised of carbon and hydrogen molecules in a cyclic arrangement. PAHs are associated with risks to human health, especially carcinogenesis. One form of exposure to these compounds is through ingestion of contaminated food, which can occur during preparation and processing involving high temperatures (e.g., grilling, smoking, toasting, roasting, and frying) as well as through PAHs present in the soil, air, and water (i.e., environmental pollution). Differently from changes caused by microbiological characteristics and lipid oxidation, consumers cannot sensorially perceive PAH contamination in food products, thereby hindering their ability to reject these foods. Herein, the occurrence and biological effects of PAHs were comprehensively explored, as well as analytical methods to monitor their levels, legislations, and strategies to reduce their generation in food products. This review updates the current knowledge and addresses recent regulation changes concerning the widespread PAHs contamination in several types of food, often surpassing the concentration limits deemed acceptable by current legislations. Therefore, effective measures involving different food processing strategies are needed to prevent and reduce PAHs contamination, thereby decreasing human exposure and detrimental health effects. Furthermore, gaps in literature have been addressed to provide a basis for future studies.

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“…At high temperatures, carbon-hydrogen bonds and carbon-carbon bonds can break; the generated free radicals form stable polynuclear aromatics through recombination, resulting in PAH formation through the Diels-Alder reaction (Llamas et al, 2017). Misnawi (2012) noted that phenolic compounds were possible precursors of PAH formation in cocoa beans, especially during the drying and fermentation stages, while Wang et al (2019) reported that phenolic compounds in beer could function as inhibitors and scavengers of PAHs formed in charcoal-grilled chicken wings. In the meat model system, the addition of fatty acid precursors led to a significant increase of PAH content (P < 0.05) (Min, Patra, & Shin, 2018).…”

Section: Mechanisms Of Pah Formation In Foodmentioning

confidence: 99%

Analytical chemistry, formation, mitigation, and risk assessment of polycyclic aromatic hydrocarbons: From food processing to in vivo metabolic transformation

Zhang

Chen

Zhang

2021

Comp Rev Food Sci Food Safe

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Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous in the air, oils, water, and food products we encounter every day. Among these exposures, food consumption is a major route of PAH exposure for nonsmokers. The PAH dietary exposure levels vary among different countries; however, many studies have shown PAH exposure to be highly concerning to human health. The levels of PAH contamination in food are mainly influenced by processing procedures and cooking methods, and they could be attenuated by modifying cooking procedures and adding antioxidant‐rich marinades. Several PAHs have toxic, mutagenic, and carcinogenic properties. The PAH benzo[a]pyrene (BaP) is particularly regarded as carcinogenic. There are three major metabolism pathways for PAHs, and the final products can bind to DNA, thus exerting mutagenic effects. Biological monitoring through the use of biomarkers is necessary for comprehensive and accurate risk assessments of human PAH exposure. It is important to reduce dietary PAH exposure and to implement reasonable and effective risk management strategies to reduce PAH levels in food to improve public health.

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Phenolic compounds in beer inhibit formation of polycyclic aromatic hydrocarbons from charcoal-grilled chicken wings

Cited by 53 publications

References 32 publications

Unraveling the Antioxidant, Binding and Health-Protecting Properties of Phenolic Compounds of Beers with Main Human Serum Proteins: In Vitro and In Silico Approaches

Unraveling the Antioxidant, Binding and Health-Protecting Properties of Phenolic Compounds of Beers with Main Human Serum Proteins: In Vitro and In Silico Approaches

Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation

Analytical chemistry, formation, mitigation, and risk assessment of polycyclic aromatic hydrocarbons: From food processing to in vivo metabolic transformation

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