Polyphenols with a typical meta-phenol structure have been intensively investigated for scavenging of methylglyoxal (MGO) to reduce harmful substances in food. However, less attention has been paid to the formation level of polyphenol-MGO adducts in foods and in vivo and their absorption, metabolism, and health impacts. In this study, hesperitin (HPT) was found to scavenge MGO by forming two adducts, namely, 8-(1-hydroxyacetone)-hesperetin (HPT-mono-MGO) and 6-(1-hydroxyacetone)-8-(1-hydroxyacetone)-hesperetin (HPT-di-MGO). These two adducts were detected (1.6–15.9 mg/kg in total) in cookies incorporated with 0.01%–0.5% HPT. HPT-di-MGO was the main adduct detected in rat plasma after HPT consumption. The adducts were absorbed 8–30 times faster than HPT, and they underwent glucuronidation and sulfation in vivo. HPT-mono-MGO would continue to react with endogenous MGO in vivo to produce HPT-di-MGO, which effectively reduced the cytotoxicity of HPT and HPT-mono-MGO. This study provided data on the safety of employing HPT as a dietary supplement to scavenge MGO in foods.

中文翻译：

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食品和体内橙皮素-甲基乙二醛加合物的形成及其体内代谢和潜在的健康影响

具有典型间酚结构的多酚已被深入研究用于清除甲基乙二醛（MGO）以减少食品中的有害物质。然而，多酚-MGO加合物在食品和体内的形成水平及其吸收、代谢和健康影响却较少受到关注。在这项研究中，发现橙皮素 (HPT) 通过形成两种加合物来清除 MGO，即 8-(1-羟基丙酮)-橙皮素 (HPT-mono-MGO) 和 6-(1-羟基丙酮)-8-(1-羟基丙酮）-橙皮素（HPT-di-MGO）。在添加了 0.01%–0.5% HPT 的饼干中检测到了这两种加合物（总计 1.6–15.9 mg/kg）。 HPT-di-MGO 是消耗 HPT 后在大鼠血浆中检测到的主要加合物。加合物的吸收速度比 HPT 快 8-30 倍，并在体内发生葡萄糖醛酸化和硫酸化。 HPT-mono-MGO在体内继续与内源性MGO反应生成HPT-di-MGO，有效降低HPT和HPT-mono-MGO的细胞毒性。这项研究提供了使用 HPT 作为膳食补充剂来清除食品中 MGO 的安全性数据。