Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Carretera de Utrera km 1, Campus Universitario - Edificio 46, 41013 Seville, Spain.
Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Carretera de Utrera km 1, Campus Universitario - Edificio 46, 41013 Seville, Spain.
Food Chem. 2021 May 1;343:128478. doi: 10.1016/j.foodchem.2020.128478. Epub 2020 Oct 27.
Reaction mixtures of reactive carbonyls and creatinine were submitted to high temperature and studied to identify the reactive carbonyl(s) responsible for 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) formation. MeIQx was produced by reaction of acrolein and creatinine within a wide pH range and with an activation energy of 81.1 ± 1.4 kJ/mol. No additional reactants were required, although methylglyoxal, ammonia, and formaldehyde also participated in the reaction. Nevertheless, these additional reactants were produced in situ from either acrolein or creatinine. A reaction pathway that both explains the formation of MeIQx and is valid for the formation of other heterocyclic aromatic amines (HAAs) with the structure of quinoxaline is proposed. Obtained results demonstrate the key role of reactive carbonyls present in foods (the food carbonylome) on HAA formation. Because creatinine is ubiquitous in proteinaceous foods, the control of the food carbonylome seems to be the key point to control HAA formation in foods.
将反应性羰基化合物和肌酸的反应混合物进行高温处理，并进行研究以确定导致 2-氨基-3,8-二甲基咪唑[4,5-f]喹喔啉（MeIQx）形成的反应性羰基化合物。MeIQx 是由丙烯醛和肌酸在很宽的 pH 范围内反应生成的，其活化能为 81.1 ± 1.4 kJ/mol。虽然甲基乙二醛、氨和甲醛也参与了反应，但不需要其他反应物，尽管这些额外的反应物是由丙烯醛或肌酸原位生成的。提出了一种既能解释 MeIQx 形成又能适用于具有喹喔啉结构的其他杂环芳香胺（HAAs）形成的反应途径。所得结果表明，存在于食物中的反应性羰基化合物（食物羰基组）在 HAA 形成中起着关键作用。由于肌酸在蛋白质类食物中无处不在，因此控制食物羰基组似乎是控制食物中 HAA 形成的关键。
