Overview of the effect of natural products on reduction of potential carcinogenic substances in meat products

Lee, Seung Yun; Yim, Dong Gyun; Lee, Da Young; Kim, On You; Kang, Hea Jin; Kim, Hyeong Sang; Jang, Aera; Park, Tae Sun; Jin, Sang-Keun

doi:10.1016/j.tifs.2020.03.034

Cited by 48 publications

(31 citation statements)

References 122 publications

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“…In general, polyphenol activity depends on the structure of the food matrix and interactions with other food ingredients, for example, carbohydrates, lipids, and proteins. One of their beneficial health effects is the prevention of oxidation of lipids and proteins in the stomach (Boléa, Ginies, Vallier, & Dufour, 2019; Gobert et al., 2014; Lee et al., 2020). Furthermore, many recent studies have shown that CPS–polyphenol complexes have a positive effect in the colon (Grant et al., 2020; Kardum & Glibetic, 2018; Le Bourvellec et al., 2019; Monfoulet et al., 2020; Phan et al., 2020; Tarko & Duda‐Chodak, 2020).…”

Section: The Participants In the Interactionsmentioning

confidence: 99%

Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure

Liu

Bourvellec

2020

Comp Rev Food Sci Food Safe

161

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Cell wall polysaccharides (CPSs) and polyphenols are major constituents of the dietary fiber complex in plant-based foods. Their digestion (by gut microbiota) and bioefficacy depend not only on their structure and quantity, but also on their intermolecular interactions. The composition and structure of these compounds vary with their dietary source (i.e., fruit or vegetable of origin) and can be further modified by food processing. Various components and structures of CPSs and polyphenols have been observed to demonstrate common and characteristic behaviors during interactions. However, at a fundamental level, the mechanisms that ultimately drive these interactions are still not fully understood. This review summarizes the current state of knowledge on the internal factors that influence CPS-polyphenol interactions, describes the different ways in which these interactions can be mediated by molecular composition or structure, and introduces the main methods for the analysis of these interactions, as well as the mechanisms involved. Furthermore, a comprehensive overview is provided of recent key findings in the area of CPS-polyphenol interactions. It is becoming clear that these interactions are shaped by a multitude of factors, the most important of which are the physicochemical properties of the partners: their morphology (surface area and porosity/pore shape), chemical composition (sugar ratio, solubility, and non-sugar components), and molecular architecture (molecular weight, degree of esterification, functional groups, and conformation). An improved understanding of the molecular mechanisms that drive interactions between CPSs and polyphenols may allow us to better establish a bridge between food processing and the bioavailability of colonic fermentation products from CPSs and antioxidant polyphenols, which could ultimately lead to the development of new guidelines for the design of healthier and more nutritious foods.

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Section: The Participants In the Interactionsmentioning

confidence: 99%

Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure

Liu

Bourvellec

2020

Comp Rev Food Sci Food Safe

161

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“…In 2015, the International Agency for Research on Cancer from the World Health Organization, recognized the above mentioned compounds as responsible for cancerogenicity for consumption of red meat and processed meat. An overview of the effectiveness of spices and natural products in counteracting the development of potential carcinogenic substances in meat products has been recently provided by Lee et al [64].…”

Section: Use Of Spices And/or Plant Extractsmentioning

confidence: 99%

Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review

Martuscelli

Serio

Capezio

et al. 2020

Foods

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Only some animal species could be transformed into ḥalāl salami and the raw meat must be obtained from ritually slaughtered animals. Several scientific studies have been conducted on ritual slaughtering practices and manufacturing of meat products for Jewish and Muslim religious communities; furthermore, many projects have been funded by the European Community on this topic. The authenticity and traceability of meat is one of the priorities of ḥalāl food certification systems. The pig matrix (meat and/or lard) may be fraudulently present in ḥalāl processed meat, as well as salami, for both economic and technological purposes; in fact, the use of these raw materials reflects the easier availability and their lower cost; furthermore, it allows manufacturers to obtain final products with better quality (sensory properties) and stability (especially with respect to oxidative reactions). The aim of this review is to discuss the qualitative and technological aspects of ḥalāl raw meat for dry fermented sausages (salami); moreover, this study focuses on the most recent studies carried out on the certification system and on the analytical methods performed in order to solve problems such as fraud and adulteration of ḥalāl salami and other halal meat foods.

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“…Nutrition and diet are fundamentally involved in human cancer etiology and prevention. The human diet is highly complex and versatile, containing numerous potentially mutagenic and carcinogenic ingredients, compounds, and contaminants [1], as well as various antioxidants and potentially chemoprotective and anticarcinogenic bioactive chemicals [2][3][4][5]. Prenylated flavonoids comprise a group of dietary phytochemicals with various beneficial health-related effects [6].…”

Section: Introductionmentioning

confidence: 99%

Chemoprotective Effects of Xanthohumol against the Carcinogenic Mycotoxin Aflatoxin B1

Štern

Furlan

Novak

et al. 2021

Foods

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The present study addresses the chemoprotective effects of xanthohumol (XN), a prenylated flavonoid found in the female inflorescences (hops) of the plant Humulus lupulus L., against the carcinogenic food contaminant aflatoxin B1 (AFB1). The chemical reactions of XN and its derivatives (isoxanthohumol (IXN), 8-prenylnaringenin (8-PN), and 6-prenylnaringenin (6-PN)) with the AFB1 metabolite, aflatoxin B1 exo-8,9-epoxide (AFBO), were investigated in silico, by calculating activation free energies (ΔG⧧) at the Hartree–Fock level of theory in combination with the 6-311++G(d,p) basis set and two implicit solvation models. The chemoprotective effects of XN were investigated in vitro in the metabolically competent HepG2 cell line, analyzing its influence on AFB1-induced cytotoxicity using the MTS assay, genotoxicity using the comet and γH2AX assays, and cell cycle modulation using flow cytometry. Our results show that the ΔG⧧ required for the reactions of XN and its derivatives with AFBO are comparable to the ΔG⧧ required for the reaction of AFBO with guanine, indicating that XN, IXN, 8-PN, and 6-PN could act as scavengers of AFBO, preventing DNA adduct formation and DNA damage induction. This was also reflected in the results from the in vitro experiments, where a reduction in AFB1-induced cytotoxicity and DNA single-strand and double-strand breaks was observed in cells exposed to combinations of AFB1 and XN, highlighting the chemoprotective effects of this phytochemical.

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Overview of the effect of natural products on reduction of potential carcinogenic substances in meat products

Cited by 48 publications

References 122 publications

Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure

Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure

Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review

Chemoprotective Effects of Xanthohumol against the Carcinogenic Mycotoxin Aflatoxin B1

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