LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Xiaoyue Yang,Christophe Blecker,Dequan Zhang,Zhenyu Wang
Polyphenols are effective inhibitors of heterocyclic amines (HAs), harmful compounds formed during the heating of high-protein foods such as meat. However, the mechanisms by which polyphenols affect the formation of protein-involved HAs have been rarely studied. Therefore, the inhibitory pathways and mechanisms of resveratrol on HAs formed in the presence of sarcoplasmic proteins (SP) were investigated using both a glucose/SP/creatinine model system and a reaction system containing only free HAs and SP. The findings show that resveratrol significantly reduced the content of free HAs ( P < 0.05), promoted the formation of bound HAs, and increased the levels of free amino acids after heating. Moreover, the addition of resveratrol increased the particle size and surface hydrophobicity of SP, decreased the ζ-potential, and promoted the binding and aggregation of SP and HAs. Correlation and intermolecular force analyses indicated that free HAs formed bound HAs by changing the surface hydrophobicity of SP solution, and polyphenols could affect the formation of SP-bound HAs by affecting ions and disulfide bonds. This work provides a new screening perspective and basis for HAs mitigation strategies.
研究领域:
食品化学
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生物化学
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营养科学
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分子生物学
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Mantong Zhao,Zhongyuan Liu,Mengyin Zha,Ying Sun,Haohao Shi,Xueying Zhang,Chuan Li,Guanghua Xia
The effect of aldehydes from lipid oxidation on the generation of heterocyclic amine 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) during pan-frying of golden pompano fillets was investigated. It was observed the aldehydes that contribute to thiobarbituric acid reactive substances (TBARS) value significantly promoted PhIP generation ( p < 0.05). The defat treatment of fresh fish tissue significantly reduced the PhIP formation in pan-fried products ( p < 0.05). During pan-frying, massive aldehydes were generated in a time-dependent manner with acrolein, propanal, hexanal, 4-hydroxy-nonenal (HNE), and 2,4-decadienal (DDE) as the abundant species. In the established chemical model, these aldehydes congruously promoted PhIP formation with the increased concentration, especially acrolein, HNE and DDE. Therefore, aldehydes could significantly enhance the PhIP generation under processing. However, except for propanal and hexanal, the promoting effect was slightly decreased with high levels of aldehydes addition due to the strong electrophilic properties and participation of reaction with the amino group of phenylacetaldehyde, creatinine, even PhIP.
研究领域:
食品科学
·
毒理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Mantong Zhao,Zhongyuan Liu,Ying Sun,Haohao Shi,Yonghuan Yun,Meihui Zhao,Guanghua Xia,Xuanri Shen
Hydrocolloids synthesized by gallic acid (GA) and ferulic acid (FA) grafting onto chitosan (CS) were characterized, and their effects on PhIP formation in pan-fried golden pompano were investigated. Spectrograms including nuclear magnetic resonance, Fourier transform infrared spectroscopy and ultraviolet-visible confirmed that GA and FA were successfully grafted onto CS via covalent bonds, with grafting degree of 97.06 ± 2.56 mg GA/g and 93.56 ± 2.76 mg FA/g, respectively. The CS-g-GA and CS-g-FA exerted better solubility and antioxidant activities than CS. For the 8-min pan-fried golden pompano fillets, CS-g-GA and CS-g-FA (0.5%, m/v) significantly reduced the PhIP formation by 61.71% and 81.64%, respectively. Chemical models revealed that CS-g-GA and CS-g-FA inhibited PhIP formation mainly by decreasing the phenylacetaldehyde contents from Maillard reaction and competing with creatinine to react with phenylacetaldehyde. Therefore, it was suggested that CS-g-phenolic acids emerge as novel coating for aquatic products during processing and inhibit heterocyclic amines generation.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2022
·
IF 5.318
Diaodiao Yang,Zhiyong He,Zhaojun Wang,Qin Fang,Fatih Oz,Jie Chen,Maomao Zeng
Heterocyclic amines (HAs) could be generated though sausage processing. The results showed that garlic, black pepper, chili inhibited the formation of HAs (584.29 ng/g, 613.11 ng/g, 677.23 ng/g) whereas ginger and Sichuan pepper intensified (965.66 ng/g, 916.59 ng/g) compare with control sausage 863.86 ng/g. Furthermore, the study showed that garlic, black pepper, chilli all inhibited the formation of total HAs at stage of raw, drying, baking and steaming and had different inhibitory effect at every stage. Black pepper had the best inhibitory effect across four stages and inhibition rate reached 65%, 69%, 66%, 84% after each stage. Chilli was the only one had inhibitory effect on both free and protein-bound HAs at every stage and inhibition rate about free and protein-bound HAs reached 38% and 76% in finished sausage. Adding certain spices properly during processing would be helpful to obtain fewer HAs in sausage.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
ACS Sustainable Chemistry & Engineering
·
2023
·
IF 8.4
Jianxiang Feng,Yulin He,Xuemei Zeng,Benhao Xiang,Shuyi Chen,Pu Shi,Yuejun Liu
Due to biophenol being inherently antioxidant inefficient and cost intensive, it has no choice but to modify its chemical structure for large-scale applications. Cardanol-heterocyclic amines (BAOs) were prepared by a two-step method based on the intramolecular synergistic antioxidant effects of cardanol and nitrogen-containing heterocycles. Their thermal properties and antioxidant and photostability properties in polylactic acid (PLA) were analyzed. The cardanol-heterocyclic amines exhibited high initial decomposition temperatures as high as 380 °C. In addition, with the addition of 1% content of them to PLA, the tensile strength retention rate remained at 35% after 48 h of photoaging, which was 2–2.5 times higher than that of commercial antioxidant butylated hydroxytoluene (BHT) and remained at 67% after 144 h of thermal-oxidative aging, which was about 2 times higher than that of BHT. Among four cardanol-heterocyclic amines, BAO4 possessed superior photostability and antioxidant properties, presenting an intramolecular synergy between OH, N, and S.
研究领域:
材料科学
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化学工程
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Xiaoqian Ding,Dequan Zhang,Huan Liu,Zhenyu Wang,Teng Hui
There are few studies on controlling the formation of heterocyclic amines (HAs) by adding polyphenols to roasted lamb. The aim of this study was to assess the inhibitory effect of 0.025, 0.125, and 0.625 mmol of chlorogenic acid, epicatechin, rutin, quercetin and quinic acid on the formation of HAs in charcoal roasted lamb, respectively, by UHPLC-MS/MS. The results indicated that Harman, Norharman, PhIP, IQx and 8-MeIQx were detected, but both chlorogenic acid and epicatechin greatly inhibited the formation of IQx, 8-MeIQx, Norharman, Harman and PhIP, and epicatechin had better inhibitory effect than chlorogenic acid. PLSR-VID analysis suggested the key precursors of HAs formation in roasted lamb were glucose, ribose, fructose, isoleucine, valine, and lysine. In addition, this work also implied that the potential mechanism of inhibition of HAs formation by chlorogenic acid and epicatechin in roasted lamb might attribute to competitive chemical reactions between polyphenols and key precursors of HAs.
研究领域:
食品科学
·
生物化学
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DOI
PubMed
高影响因子
Current Research in Food Science
·
2024
·
IF 6.2
Tiantian Huang,Pin Jiang,Tao Li,Guangyu Li,Yuyu He,Yuezheng Kuang,Yijie Wang
Hydrocolloids, as thickeners, have been receiving increasing attention from researchers. Although they exhibit significant free radical quenching abilities, which demonstrate potential heterocyclic amines (HAs) inhibitory capabilities by blocking the free radical pathway, the inhibitory effect and mechanism are still unclear. This study investigated the effects of three typical hydrocolloids (alginic acid, chitosan, and carrageenan) on both free and bound HAs in fried meatballs, along with their mechanisms of free radical quenching using density functional theory. The result showed that all three hydrocolloids can effectively inhibit the generation of HAs. The maximum inhibition rate reached 33.33% for free HAs and 23.18% for bound HAs. Phenylacetaldehyde, glyoxal and methyl glyoxal, were significantly inhibited, indicating that hydrocolloids alleviated the production of HAs by inhibiting the generation of intermediates. At moment, three hydrocolloids effectively inhibited the generation of total free radicals. Frontier orbital and density functional theory analysis revealed that carrageenan had the lowest HOMO-LUMO energy gaps, ionization potential, highest nucleophilic index, chemical potential, and was more likely to react with free radicals. The results of this study indicate that three hydrocolloids can effectively inhibit HAs and provide theoretical support for their applications in food processing and safety.
研究领域:
食品科学
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分子生物学
✓ 已验证
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 23
·3767
·
IF 5.561
Xiaomei He,Baichenyang Li,Xiaoyan Yu,Yuan Zhuang,Changmo Li,Lu Dong,Yan Zhang,Shuo Wang
The preparation of fried meat products is prone to the formation of large amounts of heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), and trans fatty acids (TFAs), which are potential risks to human health. Spices contain natural antioxidants that can inhibit the oxidation of fats and oils and the formation of hazardous substances. In this experiment, the effect of adding different levels (0.25%, 0.75%, 1.25%) of ginger or rosemary during meatball preparation on the formation of HCAs, PAHs and TFAs in fried pork balls was investigated. The results showed that the addition of ginger and rosemary reduced the content of HCAs in fried pork balls compared to the control group (no added spices). The inhibition of total HCAs was 63% when 0.25% ginger was added, while the total HCA content was reduced to 59% when 0.25% rosemary was added. The addition of 0.25% and 0.75% rosemary reduced the PAH content in fried pork balls by 30% and 35%. In addition, ginger and rosemary showed significant inhibition of C20:1 11t in TFAs, with a maximum inhibition rate of 40%. Therefore, adding appropriate levels of ginger or rosemary to fried pork balls could simultaneously inhibit the formation of HCAs, PAHs, and TFAs.Keywords:heterocyclic amines;polycyclic aromatic hydrocarbons;trans fatty acids;inhibitory profile;antioxidant
研究领域:
食品科学
·
营养学
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毒理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2023
·Vol. 28
·期 20
·7012
·
IF 4.6
Jingjing Yu,Xiaohui Yu,Lili Shi,Wei Liu
Advanced glycation end products (AGEs) and heterocyclic amines (HAs) are two kinds of important harmful products formed simultaneously during the thermal processing of proteinaceous food. In this paper, the effect of roasting conditions on the formation of AGEs and HAs, as well as active carbonyl intermediates in common peanut (C−peanut) and high-oleic acid peanut (HO−peanut) was studied simultaneously for the first time. In general, with the increase in roasting temperature (160–200 °C) and time, the contents of AGEs, HAs and active carbonyl intermediates (i.e., glyoxal (GO) and methylglyoxal (MGO)) significantly increased in peanuts. Four kinds of HAs (i.e., AαC, DMIP, Harman and Norharman) were observed in roasted peanuts, of which Harman and Norharman accounted for about 93.0% of the total HAs content after roasting for 30 min at 200 °C. Furthermore, a correlation analysis among AGEs (i.e.,Nε-(1-Carboxymethyl)-L-lysine (CML) andNε-(1-Carboxyethyl)-L-lysine (CEL)), HAs, GO and MGO was conducted. Most of these compounds showed an excellent positive linear relationship (p≤ 0.001) with each other. The evident increase in GO and MGO contents implied an increase in not only the content of AGEs but also HAs. However, contents of AGEs and HAs showed no significant difference between roasted HO−peanut and C−peanut. This study would provide a theoretical basis for simultaneously controlling the levels of AGEs and HAs in thermal processed peanut foods.Keywords:advanced glycation end products;heterocyclic amines;peanut;roasting;correlation analysis
研究领域:
食品科学
·
营养学
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产品关联
DOI
PubMed
高影响因子
WATER SCIENCE AND TECHNOLOGY
·
2021
·Vol. 83
·期 9
·2160-2168
·
IF 1.915
Feng Kaiqing,Zhang Jiandong,Gao Lili,Tian Qi
Alicyclic amines are widely used in several types of industries, and considerable attention has been devoted to possible environmental pollution by alicyclic amines in hypersaline industrial wastewater. In this study, a new hypersaline tolerant bacterial TYUT067 capable of growing in liquid basal salt medium with cyclohexylamine (CHAM) as the sole carbon source and energy source, was isolated from soil, and discovered with highly efficient CHAM degrading ability. The strain TYUT067 was identified as Paenarthrobacter sp. based on 16S rDNA gene sequence, and its degradation characteristic was examined. The results revealed that the isolated TYUT067 could grow well under pH range of 6.5–10.0, temperature from 20 °C to 30 °C. For degradation of 60 mM of cyclohexylamine, 100% degradation could be finished within 120 h. The TYUT067 could degrade 10 mM CHAM under hypersaline conditions (3–5% NaCl, w/v), revealed the hypersaline tolerance of TYUT067. Different type of amines was also tested with TYUT067, the degradations of >90% were achieved toward several alicyclic amines. The current results suggested that TYUT067 was a potential species could be efficiently used for the degradation of alicyclic amines and might be applicable to a hypersaline wastewater treatment system for the removal of alicyclic amines. A new cyclohexylamine degradation bacterial strain TYUT067 was isolated from soil environment. The isolated TYUT067 is an alkali-tolerant strain and mesophilic microorganisms. The isolated TYUT067 can degrade CHAM under hypersaline environment. The isolated TYUT067 can degrade various alicyclic amines.
研究领域:
环境微生物学
·
环境工程
·
生物降解
·
工业废水处理
·
污染生态学
✓ 已验证
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Yangyang Wang,Haolin Zhang,Lei Chen,Hui Teng,Hui Wang,Hui Cao
This study explored the inhibitory effect and mechanisms of four dihydroflavones (hesperetin, hesperidin, naringenin and naringin) addition on the production of five HCAs (IQ, DMIP, MeIQx, Norharman and PhIP) in roasted pork patties. Results indicated that the moisture holding capacity of dihydroflavones played a crucial role in their inhibition on HCA formation. The importance of moisture in the HCA formation was further confirmed by adding two water-retaining edible starches (corn and sweet potato starch). Significantly, the combination of edible starch and naringenin resulted in better inhibition of HCAs. The inhibition ratio of the mixture containing corn starch and naringenin on IQ, DMIP, MeIQx, Norharman and PhIP of pork patties were even up to 76.64%, 100%, 53.29%, 91.29% and 100%, respectively. This study offers a new idea of combination of dihydroflavone and edible starch to better control the HCA formation in roasted meat products.
研究领域:
食品科学
·
营养学
·
致癌作用
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Tian-Pei Zhao,Shu-Kun Wang,Hang Yu,Jing-Yi Gao,Ao-Han Zhang,Chen-Xia Zhang,Yu-Xiang Ma,Hua-Min Liu,Xue-De Wang
Flos Sophorae Immaturus extract (FSIE) is rich in flavonoids and phenolics. The effects of various concentrations (0.2, 0.4, and 0.6 g/100 g of meat) of FSIE on the quality and heterocyclic amine (HCA) formation of chicken patties fried at 170 °C and 190 °C were investigated for the first time. The total HCA content of chicken patties fried at 190 °C (7.23–13.73 ng/g) was remarkably higher than that of patties fried at 170 °C (2.34–2.57 ng/g). It is noteworthy that most HCAs formed on the surface of the patties. FSIE at 0.2–0.6 g/100 g significantly reduced the formation of HCAs in chicken patties fried at 190 °C by 27.09%–47.34%, which may be related to the enhanced total phenolics, total flavonoids, and antioxidant activities of FSIE after heating. With the addition of FSIE, the L ∗ and a ∗ values of meat patties decreased and b ∗ values increased. However, the addition of FSIE to chicken did not negatively affect the sensory attributes of fried chicken patties. Also, FSIE somewhat reduced the TBARS and carbonyl values of fried chicken patties. Correlation analysis revealed that the protein carbonyl value of meat patties was significantly and positively correlated with the total HCA formation (r = 0.90, p < 0.01). These results provide evidence that the addition of FSIE to high-temperature fried products, especially on the product surface or in the frying medium, can effectively reduce the formation of hazardous HCAs.
研究领域:
食品科学
·
营养学
·
毒理学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）