Van Hecke Thomas, Vossen Els, Hemeryck Lieselot Y, Vanden Bussche Julie, Vanhaecke Lynn, De Smet Stefaan
Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Melle, Belgium.
Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium.
Food Chem. 2015 Nov 15;187:29-36. doi: 10.1016/j.foodchem.2015.04.029. Epub 2015 Apr 18.
Uncured and nitrite-cured pork were subjected, raw, cooked (65 °C, 15 min) or overcooked (90 °C, 30 min), to an in vitro digestion model, which includes mouth, stomach, duodenum, and colon phases. Heating of uncured meat resulted in a pronounced increase in lipid and protein oxidation products throughout digestion. Nitrite-curing had an antioxidant effect during digestion, but this effect disappeared when the meat was overcooked, resulting in up to ninefold higher 4-hydroxy-2-nonenal concentrations compared with digested nitrite-cured raw and cooked pork. Colonic digesta contained significantly higher concentrations of the NOC-specific DNA adduct O(6)-carboxy-methylguanine when pork underwent a more intense heating procedure, independent of nitrite-curing, depending strongly on the fecal inoculum used. Since processed meats are usually nitrite-cured, the present study suggests that overcooking processed meat is likely to result in the formation of genotoxic compounds during digestion and should, therefore, be avoided.
未腌制和亚硝酸盐腌制的猪肉，以生的、煮熟的（65℃，15分钟）或过度烹饪的（90℃，30分钟）状态，进入一种体外消化模型，该模型包括口腔、胃、十二指肠和结肠阶段。未腌制肉类的加热导致整个消化过程中脂质和蛋白质氧化产物显著增加。亚硝酸盐腌制在消化过程中具有抗氧化作用，但当肉类过度烹饪时这种作用消失，与消化后的亚硝酸盐腌制生猪肉和熟猪肉相比，4-羟基-2-壬烯醛浓度高达九倍。当猪肉经历更强烈的加热过程时，结肠消化物中NOC特异性DNA加合物O(6)-羧甲基鸟嘌呤的浓度显著更高，这与亚硝酸盐腌制无关，强烈依赖于所使用的粪便接种物。由于加工肉类通常是用亚硝酸盐腌制的，本研究表明过度烹饪加工肉类可能会在消化过程中导致遗传毒性化合物的形成，因此应该避免。
