College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Food Res Int. 2023 Dec;174(Pt 1):113628. doi: 10.1016/j.foodres.2023.113628. Epub 2023 Oct 25.
Protein-bound N-(carboxymethyl)lysine (CML), an advanced glycation end product within meat products, poses a potential health risk to humans. The objective of this study was to explore the impact of various edible oils on the formation of protein-bound CML in roasted pork patties. Eleven commercially edible oils including lard oil, corn oil, palm oil, olive oil, flaxseed oil, blended oil, camellia oil, walnut oil, soybean oil, peanut oil, and colza oil were added to pork tenderloin mince, respectively, at a proportion of 4 % to prepare raw pork patties. The protein-bound CML contents in the pork patties were determined by HPLC-MS/MS before and after roasting at 200 °C for 20 min. The results indicated that walnut oil, flaxseed oil, colza oil, olive oil, lard oil, corn oil, blended oil, and palm oil significantly reduced the accumulation of protein-bound CML in pork patties, of which the inhibition rate was in the 24.43 %-37.96 % range. Moreover, the addition of edible oil contributed to a marginal reduction in the loss of lysine. Meanwhile, glyoxal contents in pork patties were reduced by 16.72 %-43.21 % after roasting. Other than blend oil, all the other edible oils restrained protein oxidation in pork patties to varying degrees (between 20.16 % and 61.26 %). In addition, camellia oil, walnut oil, and flaxseed oil increased TBARS values of pork patties by 2.2-8.6 times when compared to the CON group. After analyzing the fatty acid compositions of eleven edible oils, five main fatty acids (palmitic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid) were selected to establish Myofibrillar protein-Glucose-fatty acids systems to simulate the roasting process. The results showed that palmitic acid, oleic acid, linoleic acid, and linolenic acid obviously mitigated the formation of myofibrillar protein-bound CML, exhibiting suppression rates ranging from 10.38 % to 40.32 %. In conclusion, the addition of specific edible oil may curb protein-bound CML production in roasted pork patty by restraining protein or lipid oxidation, reducing lysine loss, and suppressing glyoxal production, which may be attributed to the fatty acid compositions of edible oils. This finding provides valuable guidance for the selection of healthy roasting oils in the thermal processing of meat products.
蛋白质结合的 N-（羧甲基）赖氨酸（CML）是肉类产品中一种先进的糖基化终产物，对人类健康构成潜在风险。本研究旨在探讨不同食用油脂对烤猪肉饼中蛋白质结合 CML 形成的影响。将 11 种市售食用油脂（猪油、玉米油、棕榈油、橄榄油、亚麻籽油、混合油、茶籽油、核桃油、大豆油、花生油和菜籽油）分别以 4%的比例添加到猪里脊肉碎中，制备生猪肉饼。在 200°C 下烘烤 20 分钟前后，通过 HPLC-MS/MS 测定猪肉饼中蛋白质结合 CML 的含量。结果表明，核桃油、亚麻籽油、菜籽油、橄榄油、猪油、玉米油、混合油和棕榈油显著降低了猪肉饼中蛋白质结合 CML 的积累，抑制率在 24.43%-37.96%范围内。此外，添加食用油脂可以略微减少赖氨酸的损失。同时，烤猪肉饼中的乙二醛含量降低了 16.72%-43.21%。除混合油外，其他食用油脂均不同程度地抑制了猪肉饼中的蛋白质氧化（在 20.16%-61.26%之间）。此外，与 CON 组相比，茶籽油、核桃油和亚麻籽油使猪肉饼的 TBARS 值增加了 2.2-8.6 倍。在分析 11 种食用油脂的脂肪酸组成后，选择了 5 种主要脂肪酸（棕榈酸、硬脂酸、油酸、亚油酸和亚麻酸）建立肌原纤维蛋白-葡萄糖-脂肪酸系统，模拟烤炙过程。结果表明，棕榈酸、油酸、亚油酸和亚麻酸明显抑制肌原纤维蛋白结合 CML 的形成，抑制率在 10.38%-40.32%之间。总之，添加特定的食用油脂可以通过抑制蛋白质或脂质氧化、减少赖氨酸损失和抑制乙二醛生成来抑制烤猪肉饼中蛋白质结合 CML 的生成，这可能归因于食用油脂的脂肪酸组成。这一发现为在肉类产品的热加工中选择健康的烤炙油提供了有价值的指导。
