Possible Reactions of Dietary Phenolic Compounds with Salivary Nitrite and Thiocyanate in the Stomach.
Possible Reactions of Dietary Phenolic Compounds with Salivary Nitrite and Thiocyanate in the Stomach.
复制标题
DOI：
10.3390/antiox6030053
复制
发表时间：
2017-07-05
期刊：
影响因子：
--
通讯作者：
Hirota S
中科院分区：
文献类型：
--
作者：
Takahama U;Hirota S
食物在口腔中与唾液混合并吞咽。当唾液留在胃里时，唾液被有争议地提供给摄入的食物。由于亚硝酸盐的一个唾液成分在酸性pH下质子化产生活性亚硝酸，亚硝酸与食物中的酚类化合物在胃中发生氧化还原反应成为可能。在反应中，亚硝酸被还原为一氧化氮(·NO)，从酚类化合物中产生各种产物。在产品中，包括了由槲皮素及其7-O-葡萄糖苷生成的稳定的羟基苯甲酰苯并呋喃酮衍生物。咖啡酸、绿原酸和芦丁被氧化成对苯二酚，这些对苯二酚可以与从唾液中提取的硫氰酸反应，生成稳定的恶硫醇酮衍生物。儿茶素通过氧化还原反应生成6，8-二亚硝酸酯，二硝基儿茶素被亚硝酸进一步氧化生成二硝基儿茶素，与二硝基儿茶素形成电荷转移络合物，并与硫氰酸反应生成稳定的硫氰酸盐结合物。通过这种方式，唾液亚硝酸盐与饮食中的酚类化合物反应可以产生各种产物，反应形成的活性和有毒的苯二酚被假定通过从唾液中提取的硫氰酸在胃中被清除。
Foods are mixed with saliva in the oral cavity and swallowed. While staying in the stomach, saliva is contentiously provided to mix with the ingested foods. Because a salivary component of nitrite is protonated to produce active nitrous acid at acidic pH, the redox reactions of nitrous acid with phenolic compounds in foods become possible in the stomach. In the reactions, nitrous acid is reduced to nitric oxide (•NO), producing various products from phenolic compounds. In the products, stable hydroxybezoyl benzofuranone derivatives, which are produced from quercetin and its 7-O-glucoside, are included. Caffeic acid, chlorogenic acid, and rutin are oxidized to quinones and the quinones can react with thiocyanic acid derived from saliva, producing stable oxathiolone derivatives. 6,8-Dinitrosocatechis are produced from catechins by the redox reaction, and the dinitrocatechins are oxidized further by nitrous acid producing the quinones, which can make charge transfer complexes with the dinitrosocatechin and can react with thiocyanic acid producing the stable thiocyanate conjugates. In this way, various products can be produced by the reactions of salivary nitrite with dietary phenolic compounds, and reactive and toxic quinones formed by the reactions are postulated to be removed in the stomach by thiocyanic acid derived from saliva.
登录
查看更多内容
影响因子：
8.3
作者：
Kapil, Vikas;Milsom, Alexandra B.;Ahluwalia, Amrita
通讯作者：
Ahluwalia, Amrita
影响因子：
7.4
作者：
Gago, Bruno;Lundberg, Jon O.;Laranjinha, Joao
通讯作者：
Laranjinha, Joao
影响因子：
82.9
作者：
Cosby, K;Partovi, KS;Gladwin, MT
通讯作者：
Gladwin, MT
DOI：
10.1016/j.bbagen.2007.02.005
发表时间：
2007-06-01
影响因子：
3
作者：
Dufour, Claire;Loonis, Michele
通讯作者：
Loonis, Michele
影响因子：
10.4
作者：
Apostoli, G. L.;Solomon, A.;Emerson, M.
通讯作者：
Emerson, M.