Flavor Profile of 4-Isothiocyanato-1-butene in Microwave Rapeseed Oil and Its Anti-Inflammatory Properties <i>In Vitro</i>
Xia Xiang, Huihui Liu, Zheng Chang, Nanjie Jiang, Fenghong Huang, Qi Zhou
Abstract
4-Isothiocyanato-1-butene (4-BITC) is a crucial plant isothiocyanate; however, its flavor profile in microwave rapeseed oil and its anti-inflammatory properties have not been elucidated in detail. Therefore, in this study, the distribution of 4-BITC in 45 rapeseed oils was quantitated using selected ion monitoring, with concentrations ranging from 0.29 to 8.63 mg/kg. The odor activity values ranged from 4 to 123. In a lipopolysaccharide (LPS)-induced RAW264.7 cell model, 4-BITC exerted dose-dependent anti-inflammatory effects, which resulted in remarkable differences in 20 lipid mediators between the LPS and 4-BITC groups. Kyoto Encyclopedia of Genes and Genomes analysis revealed that 4-BITC downregulated proinflammatory oxylipins by modulating the CYP, LOX, and COX pathways, thereby preventing arachidonic acid metabolism disorders. Molecular docking further confirmed that 4-BITC inhibited the PI3K/Akt/NF-κB signaling cascade to alleviate inflammation.