Flavonoids in meat soups: stability, reactivity and potential health benefits
Grant Data
Project Title
Flavonoids in meat soups: stability, reactivity and potential health benefits
Principal Investigator
Dr Wang, Mingfu
(Principal Investigator (PI))
Co-Investigator(s)
Dr Zhang Jiangwen
(Co-Investigator)
Duration
24
Start Date
2016-10-01
Amount
774080
Conference Title
Flavonoids in meat soups: stability, reactivity and potential health benefits
Presentation Title
Keywords
anti-cancer, antioxdant, flavonoid, soup, thermal processing
Discipline
Food Science,Nutrition
Panel
Biology and Medicine (M)
HKU Project Code
17154816
Grant Type
General Research Fund (GRF)
Funding Year
2016
Status
Completed
Objectives
1 Evaluation of the chemical changes of quercetin and onion in beef soup by application of instrumental analysis (HPLC, LC-MS/MS, and NMR) and classic chromatographic methods; 2 Evaluation of the total antioxidant change of quercetin-fortified beef soup or onion/beef soup at different time points, correlate the bioactivity changes with the chemical change; 3 Evaluate whether the chemical changes of quercetin can induce stronger/weaker tumor cell-selective cytotoxicity, and impact differently on the related biological processes (cell cycle and programmed cell death and etc.) through genome-wide transcriptome expression profiling by RNA-seq in combination with molecular biological and biochemical experiments, and identification of some new bioactives from soups.