Du Hongfei, Huang Tiantian, Zeng Maomao, Shen Qingwu, Jiao Ye, Quan Wei
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Polymers (Basel). 2023 Sep 28;15(19):3914. doi: 10.3390/polym15193914.
Effectively inhibiting the formation of heterocyclic amines (HAs) and advanced glycation end products (AGEs) is crucial to human health. In the present study, chemical model systems were used to evaluate the inhibitory effects of seven hydrocolloids on HA and AGE formation. The results showed that hydrocolloids effectively inhibited the formation of two major AGEs. However, their inhibitory action against HA formation showed unexpected results, wherein alginic acid, carrageenan and konjac glucomannan promoted the formation of 2-Amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP), harmane, norharmane and 2-amino-3,8-dimethyl-imidazo [4,5-f]-quinoline (MeIQx). Only chitosan and pectin showed significant inhibitory effects on HAs, reducing HA levels by 34.5-56.3% and 30.1-56.6%, respectively. In grilled beef patties, the addition of 1.5% chitosan and pectin significantly decreased AGE and HA content by 53.8-67.0% and 46.9-68.1%, respectively. Moreover, it had a limited impact on quality and sensory properties. Further mechanism studies conducted in model systems revealed that chitosan and pectin decreased the formation of key intermediates of AGEs and HAs. These findings suggest that chitosan and pectin are powerful inhibitors against AGE and HA formation with minimal impact on food quality. Therefore, their application in meat preparation and processing could effectively decrease human dietary exposure to HAs and AGEs.
有效抑制杂环胺（HAs）和晚期糖基化终产物（AGEs）的形成对人类健康至关重要。在本研究中，使用化学模型系统评估了七种水胶体对HA和AGE形成的抑制作用。结果表明，水胶体有效抑制了两种主要AGEs的形成。然而，它们对HA形成的抑制作用却显示出意外的结果，其中海藻酸、卡拉胶和魔芋葡甘聚糖促进了2-氨基-1-甲基-6-苯基咪唑[4,5-b]吡啶（PhIP）、哈尔满、去甲哈尔满和2-氨基-3,8-二甲基-咪唑[4,5-f]-喹啉（MeIQx）的形成。只有壳聚糖和果胶对HAs表现出显著的抑制作用，分别使HA水平降低了34.5 - 56.3%和30.1 - 56.6%。在烤牛肉饼中，添加1.5%的壳聚糖和果胶分别使AGE和HA含量显著降低了53.8 - 67.0%和46.9 - 68.1%。此外，它对质量和感官特性的影响有限。在模型系统中进行的进一步机制研究表明，壳聚糖和果胶减少了AGEs和HAs关键中间体的形成。这些发现表明，壳聚糖和果胶是对抗AGE和HA形成的有力抑制剂，对食品质量的影响最小。因此，它们在肉类制备和加工中的应用可以有效减少人类饮食中HAs和AGEs的暴露。
