Hu Chuanqin, Song Xinyu, Shao Zhenzhen, Liu Yingli, Wang Jing, Sun Baoguo
China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
Foods. 2023 Feb 17;12(4):867. doi: 10.3390/foods12040867.
Mepiquat (Mep) is a contaminant produced by Maillard reaction with reducing sugar, free lysine and an alkylating agent under typical roasting conditions, particularly in the range of 200-240 °C. It has been reported that exposure to Mep is harmful to rats. However, its metabolic mechanism is still not clear. In this study, untargeted metabolomics was used to reveal the effect of Mep on the metabolic profile of adipose tissue in Sprague-Dawley rats. Twenty-six differential metabolites were screened out. Eight major perturbed metabolic pathways were found, which were linoleic acid metabolism, Phenylalanine, tyrosine, and tryptophan biosynthesis, phenylalanine metabolism, arachidonic acid metabolism, Glycine, serine, and threonine metabolism, glycerolipid metabolism, Alanine, aspartate, and glutamate metabolism, and glyoxylate and dicarboxylic acid metabolism. This study lays a solid foundation for clarifying the toxic mechanism of Mep.
甲基吡啶(Mep)是在典型烘焙条件下,特别是在200-240°C范围内,由美拉德反应与还原糖、游离赖氨酸和烷基化剂产生的一种污染物。据报道,接触Mep对大鼠有害。然而,其代谢机制仍不清楚。在本研究中,采用非靶向代谢组学来揭示Mep对Sprague-Dawley大鼠脂肪组织代谢谱的影响。筛选出了26种差异代谢物。发现了8条主要的受干扰代谢途径,分别是亚油酸代谢、苯丙氨酸、酪氨酸和色氨酸生物合成、苯丙氨酸代谢、花生四烯酸代谢、甘氨酸、丝氨酸和苏氨酸代谢、甘油脂质代谢、丙氨酸、天冬氨酸和谷氨酸代谢以及乙醛酸和二羧酸代谢。本研究为阐明Mep的毒性机制奠定了坚实基础。