RESUMO
The accumulation of heterocyclic amines (HAs) and advanced glycation end products (AGEs) in thermally processed meats has been arising safety concerns. The effects of cooking conditions and seasoning addition on the formation of HAs and AGEs in Chinese traditional braised lamb were investigated by UPLC-MS/MS analysis. Soy sauce significantly increased the formation of HAs and AGEs, among which light soy sauce had the greatest promoting effect (69.45-15300.62 %). Conversely, spices inhibited HAs and AGEs formation, the inhibition rate of free HAs and AGEs reached 22.06-34.72 % when using 70 % ethanol extract. Hot blanching treatment and adding soy sauce and spices at a later stage could significantly suppress HAs and AGEs production. Flavonoids, including galangin, hesperidin, narirutin, etc., were identified as key effectors in spices. These findings help to promote awareness of the formation of HAs and AGEs in braised lamb and provide valuable insights for optimizing processing techniques to minimize their production.
Assuntos
Compostos Heterocíclicos , Espectrometria de Massas em Tandem , Animais , Ovinos , Cromatografia Líquida , Espectrometria de Massas em Tandem/métodos , Compostos Heterocíclicos/análise , Culinária/métodos , Aminas/análise , Produtos Finais de Glicação Avançada/análiseRESUMO
The release profiles of protein-bound heterocyclic amines (HAs) in beef myofibril protein (MP) model systems were investigated after different enzyme dosage or stages of digestion were simulated in vitro. The effects of co-digestion of pepper, apple, and onion with bound HAs on the release rate of bound HAs were also explored. The results showed that, at a constant ratio of substrate to enzyme, the bound HAs were not completely converted into free HAs. Most bound HAs were enzymatically released after intestinal digestion, resulting in a significant increase of free HAs. ß-Carbolines were more easily hydrolyzed compared with other HAs. Pepper, apple, and onion promoted the release of bound HAs, and the total free HAs was increased 20.44, 41.56, and 33.28 times by 1.0% pepper, 150% apple, and 150% onion. The sensitivity of HAs to different additives was variable, with the most significant changes observed in harman and norharman.
Assuntos
Compostos Heterocíclicos , Piper nigrum , Aminas , Animais , Bovinos , Cromatografia Líquida de Alta Pressão/métodos , Digestão , Miofibrilas , Espectrometria de Massas em Tandem/métodosRESUMO
In this study, the release mechanism between free and sarcoplasmic protein-bound heterocyclic amines (HAs) in an in-vitro digestion model were investigated by comparing changes in the amount of HAs between groups with different enzyme dosages and at different digestion stages. The effects of the addition of onions, peppers, and apples on the release mechanism were also studied. We found that bound HAs cannot be completely converted to free HAs under normal enzyme dosages and that a significant increase in HAs occurred in the intestines. The release rate of bound HAs was 5.99%-43.84%, and the total release rate of HAs was 36.67%. Furthermore, the release rate of ß-carbolines was the highest (34.41%-43.84%). The addition of onions, peppers, and apples significantly increased the number of free HAs, with growth rates reaching 56.06%, 43.43%, and 54.44%, respectively. These additives mainly promoted the generation of free harman and norharman.
Assuntos
Aminas , Compostos Heterocíclicos , Carbolinas , Dieta , Digestão , Alimentos , HarminaRESUMO
The effect and elimination pathway of proline on reducing PhIP and the effect of processing temperature, duration, and proline addition on the PhIP-proline adduct and its precursors were investigated. The results have demonstrated that PhIP and proline could condense to produce the adduct by direct heating, which could also be detected in the PhIP-producing model system and in beef patties with proline. The analytical method was optimized and has a good limit of detection (0.006-73 ng/mL), limit of quantification (0.021-245 ng/mL), recovery rate (about 80%-120%), and precision (below 15%). A high dose of proline (5.0%, w/w) promoted the formation of the adduct and reduction of PhIP; long heating duration and high temperature were not conducive to the formation of the adduct in beef patties. With increased addition of proline, creatine and creatinine decreased in a dose-dependent manner; phenylalanine and glucose did not show the same trend.
Assuntos
Prolina , Espectrometria de Massas em Tandem , Animais , Bovinos , Cromatografia Líquida de Alta Pressão , Cromatografia Líquida , ImidazóisRESUMO
The protein-bound heterocyclic amines (HAs) and their generation pattern are still unclear. Generation of sarcoplasmic (SP)- and myofibrillar protein (MP)-bound HAs under different heating conditions was investigated in chemical model systems using ultraperformance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The results showed that eight types (387.01 ± 37.50 ng/100 mg MP) and six types (452.06 ± 33.32 ng/100 mg SP) of protein-bound HAs were generated at 180 °C/40 min, respectively. MP system can generate either more types or amounts of bound HAs at 90-150 °C. The main categories of protein-bound HAs in two systems were almost the same: ß-carbolines, α-carbolines, pyridines, and quinolines, among which nonpolar HAs dominated by ß-carbolines (at least 69.2%) are most easily formed. Principal component analysis revealed no significant difference in bound HAs at 90-120 °C but showed a significant increase at 150-180 °C. The higher the temperature, the more significant the differences between samples with different durations at the same temperature.
Assuntos
Compostos Heterocíclicos , Produtos da Carne , Aminas , Cromatografia Líquida de Alta Pressão , Cromatografia Líquida , Calefação , Carne/análise , Produtos da Carne/análise , Modelos Químicos , Espectrometria de Massas em Tandem , TemperaturaRESUMO
The aim of this study was to investigate the inhibitory effect of non-precursors amino acids (histidine, leucine, proline and methionine) which have advantages of safety, inexpensiveness and high standardization on the formation of ß-carbolines in roast beef patties and glucose/creatine/creatinine/tryptophan model system, and the possible pathway of inhibition by monitoring the scavenging of free radicals by electron paramagnetic resonance (EPR) spectroscopy and the consumption of tryptophan by HPLC in a glucose/tryptophan model system. Almost all amino acids can inhibit ß-carbolines in roast beef patties (up to 80.62%) and model system (up to 67.01%). Histidine showed an excellent alkyl radical scavenging ability (up to 82.59%) and a highly competitive inhibition ability (up to 65.60%) against ß-carbolines generation. The corresponding abilities of leucine and methionine were less remarkable. Proline could only suppress ß-carbolines through competitive inhibition. The results could shed light on the reduction of ß-carbolines during meat processing.