Antimutagenic effect of an Asclepias subulata extract against heterocyclic aromatic amines commonly found in cooked meat and its heat stability

Samaria L Gutiérrez-Pacheco, Martin Valenzuela-Melendres, Adrián Hernández-Mendoza, Armando Burgos-Hernández, Ramón E Robles-Zepeda, E Aída Peña-Ramos

Resultado de la investigación: Contribución a una revistaArtículo

Resumen

The antimutagenicity of an extract from the medicinal plant Asclepias subulata (ASE) against heterocyclic aromatic amines (HAAs) commonly found in cooked meat, as well as its stability to heat treatment (HT), was evaluated. HT (180 °C/3 min) had no effect on the content in ASE of the bioactive compound corotoxigenin-3-O-glucopyranoside; conversely, calotropin significantly decreased by 72%. ASE exerted antimutagenicity against PhIP, MelQ, and MelQx in TA98 and TA100 Salmonella strains, and this activity was not affected by heat, with the exception of MelQ (p < 0.05). Since HAAs can induce colorectal cancer, the thermal stability of ASE's antiproliferative effect against colorectal cancer cells was also evaluated. HT decreased (p < 0.05) the antiproliferative activity of ASE; however, the remaining activity was still strong with an IC50 of 16.8 ± 2.03 µg/mL. Therefore, ASE can be used as a food ingredient to reduce the carcinogenic potential of thermally induced HAAs.

Idioma originalInglés
Páginas (desde-hasta)126725
Número de páginas7
PublicaciónFood Chemistry
Volumen322
Fecha en línea anticipada10 abr 2020
DOI
EstadoPublicación electrónica previa a su impresión - 10 abr 2020

Huella Profundice en los temas de investigación de 'Antimutagenic effect of an Asclepias subulata extract against heterocyclic aromatic amines commonly found in cooked meat and its heat stability'. En conjunto forman una huella única.

  • Citar esto