کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7585164 | 1492034 | 2018 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Gamma irradiation-assisted degradation of rosmarinic acid and evaluation of structures and anti-adipogenic properties
ترجمه فارسی عنوان
تخریب اسید رزمارینیک اسید و ارزیابی ساختارها و خواص ضد ایدیوژنیک
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Radiation is a promising technique for improving the safety and shelf-life of processed foods. In the present investigation, the degradation mechanism and bioactivity improvement of rosmarinic acid (RA) were studied in response to various gamma irradiation doses (10, 20, and 50â¯kGy). RA exposed to gamma irradiation at 50â¯kGy was completely degraded and showed an increased inhibitory effect against 3â¯T3-L1 preadipocyte compare to the parent compound. Structures of the newly generated compounds 2-4 from irradiated RA at 50â¯kGy were elucidated based on spectroscopic methods, including 1H nuclear magnetic resonance (NMR) and mass spectrometry (MS). Interestingly, compounds 2 and 5 exhibited significantly enhanced anti-adipogenic properties in 3â¯T3-L1 cells compared to the original compound. These results provide evidence that structural changes in RA induced by gamma irradiation might enhance biological efficacy.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 258, 30 August 2018, Pages 181-188
Journal: Food Chemistry - Volume 258, 30 August 2018, Pages 181-188
نویسندگان
Gyeong Han Jeong, Jae-Hyeon Cho, Cheorun Jo, Sungbeom Lee, Seung Sik Lee, Hyoung-Woo Bai, Byung Yeoup Chung, Tae Hoon Kim,