Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
Food Chem. 2024 Sep 30;453:139662. doi: 10.1016/j.foodchem.2024.139662. Epub 2024 May 16.
In the present study, it was investigated if glucose addition (3 or 5%) to pork stimulates glycoxidation (pentosidine, PEN), glycation (Maillard reaction products, MRP), lipid oxidation (4-hydroxy-2-nonenal, 4-HNE; hexanal, HEX; thiobarbituric acid reactive substances, TBARS), and protein oxidation (protein carbonyl compounds, PCC) during various heating conditions and subsequent in vitro gastrointestinal digestion. An increase in protein-bound PEN level was observed during meat digestion, which was significantly stimulated by glucose addition (up to 3.3-fold) and longer oven-heating time (up to 2.5-fold) of the meat. These changes were accompanied by the distinct formation of MRP during heating and digestion of the meats. Remarkably, stimulated glyc(oxid)ation was accompanied by increased protein oxidation, whereas lipid oxidation was decreased, indicating these reactions are interrelated during gastrointestinal digestion of meat. Glucose addition generally didn't affect these oxidative reactions when pork was packed preventing air exposure and oven-heated until a core temperature of 75 °C was reached.
在本研究中，研究了向猪肉中添加葡萄糖（3%或 5%）是否会刺激糖基化（戊糖素，PEN）、糖化（美拉德反应产物，MRP）、脂质氧化（4-羟基-2-壬烯醛，4-HNE；己醛，HEX；硫代巴比妥酸反应物质，TBARS）和蛋白质氧化（蛋白质羰基化合物，PCC）在不同的加热条件下以及随后的体外胃肠道消化过程中。在肉的消化过程中观察到蛋白质结合的 PEN 水平增加，而葡萄糖的添加（高达 3.3 倍）和肉的烤箱加热时间延长（高达 2.5 倍）显著刺激了 PEN 水平的增加。这些变化伴随着肉类加热和消化过程中明显形成的 MRP。值得注意的是，受刺激的糖基化（氧化）伴随着蛋白质氧化的增加，而脂质氧化的减少，这表明这些反应在肉的胃肠道消化过程中是相互关联的。当猪肉包装防止空气暴露并在烤箱中加热到 75°C 的中心温度时，葡萄糖的添加通常不会影响这些氧化反应。
