饼干体外消化过程中 5-羟甲基糠醛的形成与消除反应。
Formation and elimination reactions of 5-hydroxymethylfurfural during in vitro digestion of biscuits.
机构信息
Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
出版信息
Food Res Int. 2017 Sep;99(Pt 1):308-314. doi: 10.1016/j.foodres.2017.05.034. Epub 2017 May 31.
This study investigated the possible formation and elimination reactions of 5-hydroxymethylfurfural (HMF) with amino and sulfhydryl groups in commercial biscuits during simulated in vitro gastrointestinal digestion. At the end of gastric phase, significant increase was observed in HMF contents of biscuits (p<0.05). By high-resolution mass spectrometry (HRMS) analysis, it was confirmed that sugar dehydration products such as 3-deoxyglucosone and 3,4-dideoxyglucosone accumulated in biscuits during baking were converted to HMF under gastric conditions. However, reactions of HMF with amino acids proceeded with the progress of digestion. HRMS analysis in both HMF-amino acid model systems and in biscuits confirmed that formed HMF reacted with amino and sulfhydryl groups through Michael type addition. In addition, formation of Schiff base during intestinal phases led to a significant decrease in the concentrations of HMF (p<0.05).
本研究考察了 5-羟甲基糠醛（HMF）在模拟体外胃肠道消化过程中与商业饼干中氨基和巯基之间可能的形成和消除反应。在胃相结束时，观察到饼干中 HMF 含量显著增加（p<0.05）。通过高分辨率质谱（HRMS）分析，证实了在烘焙过程中饼干中积累的糖脱水产物，如 3-脱氧葡萄糖酮和 3,4-二脱氧葡萄糖酮，在胃条件下转化为 HMF。然而，HMF 与氨基酸的反应随着消化的进行而进行。在 HMF-氨基酸模型体系和饼干中进行的 HRMS 分析均证实，形成的 HMF 通过迈克尔加成与氨基和巯基反应。此外，肠相过程中形成的席夫碱导致 HMF 浓度显著降低（p<0.05）。
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