Ergothioneine, a New Acrolein Scavenger at Elevated Temperature

Acrolein (ACR) present in vivo and in vitro can damage proteins and DNA, linking it to various chronic diseases. In this paper, ergothioneine (EGT), abundant in edible mushrooms, has been studied for its ability to trap ACR and its reaction pathway with ACR at high temperatures using ultraperformance liquid chromatography–mass spectrometry (UPLC–MS/MS). We synthesized the adducts (EGT-ACR-1 and EGT-ACR-2), elucidating their structure and reaction site through HRMS and nuclear magnetic resonance. Subsequently, we proved the synergistic trapping effect on ACR of EGT when combined with γ-aminobutyric (GABA) and disodium 5′-guanylate (GMP) in binary or ternary employing the Chou–Talalay methods. Quantitative analysis of the ACR adducts revealed that GABA and GMP enhanced EGT’s ability to form additional ACR adducts. Moreover, Boletus eduli and Volvariella volvacea, as the carriers of EGT, GABA, and GMP, show a marked effect on trapping ACR generated during the baking of cookies/cakes. Our finding suggested that EGT, whether as a standalone compound or derived from mushrooms, could act as a potential ACR capturer (including single and multiple uses) in baked food.