Mechanistic insights into the inhibitory effect of resveratrol on heterocyclic amines formation involving sarcoplasmic proteins

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.