Phloretin

Phloretin, a natural dihydrochalcone flavonoid, is recognized for its potent antioxidant, anti-apoptotic, and anti-inflammatory properties. This study investigated the effects of phloretin on the in vitro maturation (IVM) of sheep oocytes and subsequent early embryonic development. Treatment with 5 μmol/L phloretin significantly improved the rates of oocyte maturation, cleavage, and blastocyst formation compared to the control group. This treatment also significantly increased intracellular glutathione (GSH) levels and mitochondrial membrane potential (ΔΨm), while reducing reactive oxygen species (ROS) levels. Furthermore, the treatment up-regulated the expression of key antioxidant genes (CAT, SOD2, GPX3) and the follicular development factor gene BMP15. Similarly, supplementing the early embryo culture medium with 5 μmol/L phloretin elevated GSH levels and ΔΨm, and reduced ROS levels in morulae. It also up-regulated the expression of the antioxidant genes CAT, GPX3, and SOD2. Moreover, the treatment enhanced the expression of development-related genes (P53 and OCT4) and significantly decreased the pro-apoptotic Bax/Bcl-2 ratio. In conclusion, phloretin enhances the efficiency of sheep oocyte IVM and early embryonic development by bolstering antioxidant defenses, inhibiting apoptosis, and promoting development. These findings provide a foundation for optimizing in vitro embryo production (IVP) protocols in sheep.

IQ (2-amino-3-methylimidazo[4,5-f]quinoline), a heterocyclic aromatic amine (HAA) formed via the Maillard reaction in thermally processed foods, poses safety concerns. Polyphenols can inhibit HAAs and modulate flavor, but their dual efficacy and IQ-flavor interplay are limited. This study identified phloretin as the most potent IQ inhibitor (70.27 % reduction at 0.5 mmol/L) among the nine candidates in chemical model systems; it impacts precursors and key carbonyl intermediates and significantly suppresses pyrazine formation. Chemical calculations confirmed that hydroxyl/carbonyl oxygens and aromatic rings are potential active sites. The correlation of the precursor and intermediate products demonstrated that the distinctive acyclic carbon bridge structure of phloretin enables multiavenue inhibition by reducing precursor reactivity and critically scavenging essential carbonyl compounds, thereby blocking synthetic pathways and reducing IQ/pyrazine yields. This research reveals the structural basis for the synergistic coregulation of safety and flavor by phenolics during the Maillard reaction, providing a new strategy for developing dual-function food additives for hazard mitigation and flavor preservation.