Jing Meilin, Jiang Qingqing, Zhu Yamin, Fan Daming, Wang Mingfu, Zhao Yueliang
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China.
Food Chem X. 2022 Apr 23;14:100315. doi: 10.1016/j.fochx.2022.100315. eCollection 2022 Jun 30.
The effect of acrolein on the formation of the 2-amino-1-methyl-6-phenylimidazo[4,5-]pyridine (PhIP) was investigated in a chemical model. Acrolein was found to increase PhIP formation at each tested addition level. 0-0.2 mmol of acrolein increased PhIP formation dose-dependently, while high levels of acrolein (>0.2 mmol) did not further increase PhIP formation. Mechanistic study showed that acrolein addition decreased the residue of phenylalanine and creatinine, but increased the content of some key intermediates. Further analysis indicated that acrolein can react with phenylalanine, creatinine, and PhIP to form adducts. These results suggested that acrolein was able to contribute to PhIP formation as a consequence of its comprehensive ability to facilitate Strecker degradation of phenylalanine and react with phenylalanine, creatinine, and PhIP. In addition, oxidation of the tilapia fish increased the PhIP formation in the roasted fish patties, further supporting the potential contribution role of lipid oxidation products to the formation of PhIP.
在一个化学模型中研究了丙烯醛对2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶（PhIP）形成的影响。发现在每个测试添加水平下，丙烯醛都会增加PhIP的形成。0至0.2 mmol的丙烯醛剂量依赖性地增加PhIP的形成，而高水平的丙烯醛（>0.2 mmol）不会进一步增加PhIP的形成。机理研究表明，添加丙烯醛会降低苯丙氨酸和肌酐的残留量，但会增加一些关键中间体的含量。进一步分析表明，丙烯醛可与苯丙氨酸、肌酐和PhIP反应形成加合物。这些结果表明，由于丙烯醛具有促进苯丙氨酸Strecker降解以及与苯丙氨酸、肌酐和PhIP反应的综合能力，它能够促进PhIP的形成。此外，罗非鱼的氧化增加了烤鱼饼中PhIP的形成，进一步支持了脂质氧化产物对PhIP形成的潜在贡献作用。
