Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Avenida Padre García Tejero 4, 41012-Seville, Spain.
Food Chem. 2012 Dec 15;135(4):2569-74. doi: 10.1016/j.foodchem.2012.06.062. Epub 2012 Jun 29.
Ternary mixtures of creatinine, phenylalanine and lipids (or carbohydrates) were heated at 200°C for 1h to determine the potential contribution of lipids to the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). Although unoxidised lipids did not contribute to PhIP formation, their oxidation produced many compounds that significantly increased the formation of PhIP. Among the different lipid oxidation products (LOPs) studied, which included ω-6 and ω-3 derived lipid hydroperoxides, 2,4-alkadienals, 2-alkenals, 4,5-epoxy-2-alkenals, 4-oxo-2-alkenals, and 4-hydroxy-2-nonenal, 4-oxo-2-nonenal was the most reactive compound. It produced 32.48 pmol of PhIP/μmol of creatinine in comparison with the 7.92 pmol of PhIP/μmol of creatinine produced by the control phenylalanine/creatinine reaction mixture. 4-Oxo-2-nonenal reactivity was similar to that of most carbohydrates; although ribose and arabinose produced more PhIP (44-46 pmol of PhIP/μmol of creatinine). In addition to single LOP, the addition of oxidised soybean oil for 24-144 h at 60°C also increased PhIP formation. All these results pointed out to a potential contribution of LOP to the formation of PhIP in food products. This contribution will depend on the lipid content of the food product and its easiness to be oxidised.
将肌酸、苯丙氨酸和脂质（或碳水化合物）的三元混合物在 200°C 下加热 1 小时，以确定脂质对 2-氨基-1-甲基-6-苯基咪唑[4,5-b]吡啶（PhIP）形成的潜在贡献。虽然未氧化的脂质不会促进 PhIP 的形成，但它们的氧化产物产生了许多化合物，显著增加了 PhIP 的形成。在所研究的不同脂质氧化产物（LOP）中，包括 ω-6 和 ω-3 衍生的脂质氢过氧化物、2,4-链烯醛、2-链烯醛、4,5-环氧-2-链烯醛、4-氧代-2-链烯醛和 4-羟基-2-壬烯醛，4-氧代-2-壬烯醛是最具反应性的化合物。与对照苯丙氨酸/肌酸反应混合物中产生的 7.92 pmol PhIP/μmol 肌酸相比，它产生了 32.48 pmol PhIP/μmol 肌酸。4-氧代-2-壬烯醛的反应性与大多数碳水化合物相似；尽管核糖和阿拉伯糖产生了更多的 PhIP（44-46 pmol PhIP/μmol 肌酸）。除了单一 LOP 外，在 60°C 下氧化大豆油 24-144 小时也会增加 PhIP 的形成。所有这些结果都表明 LOP 可能会促进食品中 PhIP 的形成。这种贡献将取决于食品中脂质的含量及其易氧化性。
