State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
J Agric Food Chem. 2022 Sep 7;70(35):10858-10871. doi: 10.1021/acs.jafc.2c03122. Epub 2022 Aug 25.
Although various inhibitors have been employed to react with phenylacetaldehyde to form adducts and thus interrupt the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-]pyridine (PhIP), high concentrations of PhIP remain in the final system. It remains unknown whether other critical aldehyde or ketone intermediates are involved in the generation of PhIP, and scavenging these reactive carbonyls simultaneously may achieve higher inhibitory efficiency of PhIP. In this study, reactive carbonyls in a glucose/creatinine/phenylalanine model system were first identified by gas chromatography-mass spectrometry (GC-MS), and then the single and synergistic effects of nonprecursor amino acids (cysteine, methionine, proline, histidine, arginine, and leucine) on scavenging reactive carbonyls were investigated to find out promising combination partners. The obtained results showed that the concentrations of benzaldehyde and phenylacetaldehyde in the glucose/creatinine/phenylalanine model system reached 0.49 ± 0.01 and 6.22 ± 0.21 μg/mL, respectively. Heating these carbonyl compounds in the presence of creatinine resulted in the quantity of PhIP produced increasing linearly with the added quantity of benzaldehyde ( = 0.9733, = 0.0002) and phenylacetaldehyde ( = 0.9746, = 0.0002), indicating that both compounds are key intermediates for PhIP generation. Among the investigated amino acids, histidine produced the maximum inhibition of PhIP formation (78-99%) in the benzaldehyde/creatinine model system, and proline produced the maximum inhibition of PhIP formation (13-97%) in the phenylacetaldehyde/creatinine model system, where both compounds decreased PhIP formation in a dose-dependent manner. Histidine in combination with proline enhanced the inhibitory effect against PhIP formation at a low addition level, where the highest inhibitory efficiency was obtained using a 1:3 mass ratio of histidine to proline (2 mg/mL in total), reducing PhIP formation by 96%. These findings suggest that histidine-proline combinations can scavenge benzaldehyde and phenylacetaldehyde simultaneously, enhancing the suppression of PhIP formation.
尽管已经使用了各种抑制剂与苯乙醛反应形成加合物,从而阻断 2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶(PhIP)的形成,但最终系统中仍存在高浓度的 PhIP。目前尚不清楚是否有其他关键的醛或酮中间产物参与 PhIP 的生成,同时清除这些反应性羰基可能会提高 PhIP 的抑制效率。在这项研究中,首先通过气相色谱-质谱联用(GC-MS)鉴定葡萄糖/肌酸/苯丙氨酸模型系统中的反应性羰基,然后研究非前体氨基酸(半胱氨酸、蛋氨酸、脯氨酸、组氨酸、精氨酸和亮氨酸)对清除反应性羰基的单一和协同作用,以找出有前途的组合伙伴。结果表明,葡萄糖/肌酸/苯丙氨酸模型系统中苯甲醛和苯乙醛的浓度分别达到 0.49±0.01 和 6.22±0.21μg/mL。在肌酸存在下加热这些羰基化合物,导致苯甲醛(=0.9733,=0.0002)和苯乙醛(=0.9746,=0.0002)添加量与 PhIP 生成量呈线性增加,表明这两种化合物都是 PhIP 生成的关键中间体。在所研究的氨基酸中,组氨酸在苯甲醛/肌酸模型系统中对 PhIP 生成的抑制作用最大(78-99%),脯氨酸在苯乙醛/肌酸模型系统中对 PhIP 生成的抑制作用最大(13-97%),两种化合物均呈剂量依赖性降低 PhIP 生成量。组氨酸与脯氨酸联合使用可在低添加水平下增强对 PhIP 生成的抑制作用,其中使用组氨酸与脯氨酸的质量比为 1:3(总共 2mg/mL)时,获得的抑制效率最高,可使 PhIP 生成减少 96%。这些发现表明,组氨酸-脯氨酸联合可同时清除苯甲醛和苯乙醛,增强对 PhIP 生成的抑制作用。