Non-precursors amino acids can inhibit ß-carbolines through free radical scavenging pathways and competitive inhibition in roast beef patties and model food systems.
Meat Sci
; 169: 108203, 2020 Nov.
Article
em En
| MEDLINE
| ID: mdl-32485562
ABSTRACT
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.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Carbolinas
/
Aminoácidos
/
Produtos da Carne
Limite:
Animals
Idioma:
En
Revista:
Meat Sci
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2020
Tipo de documento:
Article
País de afiliação:
China