在水性美拉德反应模型体系中同时生成丙烯酰胺、β-咔啉杂环胺和晚期糖基化终产物。
Simultaneous generation of acrylamide, β-carboline heterocyclic amines and advanced glycation ends products in an aqueous Maillard reaction model system.
机构信息
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Chemistry and Food Engineering, Changsha University of Science & Technology, Changsha 410114, PR China.
出版信息
Food Chem. 2020 Dec 1;332:127387. doi: 10.1016/j.foodchem.2020.127387. Epub 2020 Jun 20.
The simultaneous formation of acrylamide; β-carboline heterocyclic amines (HAs): harmane and norharmane; and advanced glycation end products (AGEs) (N-(carboxymethyl)lysine (CML) and N-(carboxyethyl)lysine (CEL)) was analyzed based on an aqueous model system. The model systems included lysine-glucose (Lys/Glu), asparagine-glucose (Asn/Glu), tryptophan-glucose (Trp/Glu), and a mixture of these amino acids (Mix/Glu). Only AGEs were generated when heated at 100 °C, Asn and Trp competed with Lys for glucose and methylglyoxal (MGO), and glyoxal (GO) decreased AGE content. The k value of CML, CEL, and acrylamide decreased when heated at 130 °C, whereas that of harmane increased in the Mix/Glu, owing to the competition between Lys and Asn for glucose, GO, and MGO. Harmane preferably formed via the Pictet-Spengler condensation between Trp and acetaldehyde, which further reduced acrylamide formation via the acrolein pathway.
基于水相模型体系，分析了丙烯酰胺；β-咔啉杂环胺（HAs）：哈尔满和去氢哈尔满；以及晚期糖基化终产物（AGEs）（N-（羧甲基）赖氨酸（CML）和 N-（羧乙基）赖氨酸（CEL））的同时形成。模型体系包括赖氨酸-葡萄糖（Lys/Glu）、天冬酰胺-葡萄糖（Asn/Glu）、色氨酸-葡萄糖（Trp/Glu）和这些氨基酸的混合物（Mix/Glu）。只有在 100°C 加热时才会生成 AGEs，天冬酰胺和色氨酸与赖氨酸竞争葡萄糖和甲基乙二醛（MGO），而乙二醛（GO）会降低 AGE 含量。当在 130°C 加热时，CML、CEL 和丙烯酰胺的 k 值降低，而在 Mix/Glu 中哈尔满的 k 值增加，这是由于赖氨酸和天冬酰胺竞争葡萄糖、GO 和 MGO 所致。哈尔满通过色氨酸和乙醛之间的 Pictet-Spengler 缩合优先形成，这进一步通过丙烯醛途径降低了丙烯酰胺的形成。
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