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Zhang S, Wang R, Chu J, Sun C, Lin S. Vegetable extracts: Effective inhibitors of heterocyclic aromatic amines and advanced glycation end products in roasted Mackerel. Food Chem 2023; 412:135559. [PMID: 36708673 DOI: 10.1016/j.foodchem.2023.135559] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 12/29/2022] [Accepted: 01/21/2023] [Indexed: 01/24/2023]
Abstract
The formation of hazardous substances, heterocyclic aromatic amines (HAAs) and advanced glycation end products (AGEs), in roasted mackerel with different cooking temperatures (180, 210, 240 °C) and vegetable extracts (celery, carrot and yam extracts) in a preheated oven was investigated. The results indicated that the introduction of vegetable extracts had inhibitory effects on HAAs and AGEs during thermal processing, especially celery extracts. Benefiting from the addition of vegetable extracts, the roasted mackerel keep high quality against lipid/protein oxidation, avoids nutrition loss of polyunsaturated fatty acids, and flavor is promoted. We also examined the variation of key precursors, including creatine, creatinine, reducing sugars, amino acids and attempted to explain the molecular pathway of inhibition of the formation of the hazardous substances by vegetable extracts. The results provide theoretical support to develop technologies for inhibiting hazardous substances formation during fish processing, which is important for food manufacturers and consumers for producing healthier meat products.
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Affiliation(s)
- Simin Zhang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China
| | - Ruichun Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Junbo Chu
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Chenyang Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China.
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2
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Heterocyclic amines in cooked meat products, shortcomings during evaluation, factors influencing formation, risk assessment and mitigation strategies. Meat Sci 2021; 184:108693. [PMID: 34775303 DOI: 10.1016/j.meatsci.2021.108693] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 09/29/2021] [Accepted: 10/04/2021] [Indexed: 01/02/2023]
Abstract
At this point in time, the evidence of a link between well-done meat intake and the incidence of cancer is stronger than it was 20 years ago. Several cohort and case-control studies have confirmed this evidence, and have shown a higher odd ratio and increased exposure to heterocyclic amines (HCAs) among those who frequently consume red meat. However, in most epidemiological studies, dietary assessment, combined with analytical data, is used to estimate the intake of HCAs, which has many inconsistencies. In addition, there is a lack of findings indicating a substantial correlation between various factors, like types of raw meat, types of meat products, and cooking methods that directly or indirectly influence the occurrence of cancer. Although numerous mitigation strategies have been developed to reduce HCAs levels in meat, there is still a high prevalence of carcinogenesis caused by HCAs in humans. The aim of this review is to summarise conflicting reports, address shortcomings and identify emerging trends of cutting-edge research related to HCAs.
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3
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Śnieżek E, Szumska M, Nowak A, Janoszka B. The effect of onion and garlic on non-polar heterocyclic aromatic amines (α-, β-, γ- and δ-carbolines) formation in pan-fried meat and gravy. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 39:35-51. [PMID: 34732105 DOI: 10.1080/19440049.2021.1994155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Thermal treatment of protein-rich food can lead to the formation of biologically active heterocyclic aromatic amines (HAAs). One of the methods to learn how to reduce the content as well as the influence of these compounds on heath is the study of factors inhibiting their synthesis. In the current investigation, the effect of onion and garlic on the formation of six possibly carcinogenic non-polar HAAs (α-, γ- and δ-carbolines) and two co-mutagenic β-carbolines (harmane and norharmane) was evaluated by comparing their contents in meat and gravy samples obtained from pan-fried pork dishes prepared in the presence and absence of these vegetables. Carbolines were isolated from food samples by solid phase extraction. The quantitative analysis was performed by high-performance liquid chromatography with fluorescence detection. The concentrations of individual compounds in dishes prepared without added vegetables ranged from 0.02 ng g-1 (3-amino-1,4-dimethyl-5 H-pyrido(4,3-b)indole; Trp-P-1) to 10.1 ng g-1 of meat (2-amino-9 H-pyrido[2,3-b]indole; AαC). Onion (30 g/100 g of meat) and garlic (15 g/100 g of meat) lowered the total content (in meat and gravy) of the α-, δ- and γ-carbolines in the range from 52% to 87%. In contrast, onion caused an increase in the norharmane concentration both in meat and gravy. The percentage of carbolines in the gravies (assuming that their total content in meat and gravy is 100%) was higher in dishes prepared with onion and garlic than in dishes without these seasonings.
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Affiliation(s)
- Ewa Śnieżek
- Department of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia, Katowice, Poland
| | - Magdalena Szumska
- Department of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia, Katowice, Poland
| | - Agnieszka Nowak
- Department of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia, Katowice, Poland
| | - Beata Janoszka
- Department of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia, Katowice, Poland
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4
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Olalekan Adeyeye SA, Ashaolu TJ. Heterocyclic Amine Formation and Mitigation in Processed Meat and Meat Products: A Mini-Review. J Food Prot 2021; 84:1868-1877. [PMID: 33956955 DOI: 10.4315/jfp-20-471] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Accepted: 05/05/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT This review provides an assessment of heterocyclic amine (HCA) formation and mitigation in processed meat and meat products. HCAs are formed when amino acids react with creatine during thermal processing of meat and meat products. The formation of HCAs depends on various factors, including the temperature, cooking time, fat contents, and presence of HCA precursors such as water, lipids, and marinades. Additional factors that could affect HCA formation are pH, meat type, and ingredients added during cooking such as antioxidants, amino acids, ions, fat, and sugars, which promote production of HCAs. 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline, 2-amino-3-methylimidazo-[4,5-f]quinoline, and 2-amino-3,4-dimethylimidazo[4,5-f]quinoline are HCAs of importance because of their link to cancer in humans. More than 25 HCAs have been identified in processed foods. Of these, nine HCAs are possible human carcinogens (group 2B) and one is a probable human carcinogen (group 2A). To mitigate HCA generation during heat processing, various techniques have been used, including recipe variations, adjustments of thermal processing conditions, addition of flavorings, pretreatments such as microwave heating, and addition of naturally occurring and artificial antioxidants. HIGHLIGHTS
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Affiliation(s)
- Samuel Ayofemi Olalekan Adeyeye
- Department for Management of Science & Technology Development and Faculty of Environment and Labor Safety, Ton Duc Thang University, Ho Chi Minh City, Vietnam
| | - Tolulope Joshua Ashaolu
- Institute of Research and Development and Faculty of Environmental and Chemical Engineering, Duy Tan University, Da Nang 550000, Vietnam
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Kang HJ, Lee SY, Lee DY, Kang JH, Kim JH, Kim HW, Oh DH, Jeong JW, Hur SJ. Main mechanisms for carcinogenic heterocyclic amine reduction in cooked meat by natural materials. Meat Sci 2021; 183:108663. [PMID: 34481233 DOI: 10.1016/j.meatsci.2021.108663] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 08/24/2021] [Accepted: 08/26/2021] [Indexed: 12/14/2022]
Abstract
Carcinogens such as heterocyclic amine (HCA), produced during meat cooking, pose a risk of digestive and reproductive cancers in humans. Nevertheless, the exact mechanisms for HCA formation in meat and the control of HCA formation are not known. In this review, we provide an overview of the main cause of HCA formation in cooked meat, fundamental data on natural materials to inhibit HCA carcinogenicity, and methods to analyze HCA in cooked meat. Related past studies has shown that natural substances contain various components that act as antioxidants, and these antioxidants can prevent HCA and mutagenic factors. Free radicals and DNA adducts produced by HCA metabolism have carcinogenic properties. Antioxidants have been found to inhibit oxidative stress caused by free radicals and DNA adducts. Therefore, we can be hypothesized that various natural materials can inhibit HCA carcinogens and mutagens.
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Affiliation(s)
- Hea Jin Kang
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi 17546, South Korea
| | - Seung Yun Lee
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi 17546, South Korea
| | - Da Young Lee
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi 17546, South Korea
| | - Ji Hyeop Kang
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi 17546, South Korea
| | - Jae Hyeon Kim
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi 17546, South Korea
| | - Hyun Woo Kim
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi 17546, South Korea
| | - Dong Hoon Oh
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi 17546, South Korea
| | - Jae Won Jeong
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi 17546, South Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi 17546, South Korea.
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6
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Influence of Marination with Aromatic Herbs and Cold Pressed Oils on Black Angus Beef Meat. Foods 2021; 10:foods10092012. [PMID: 34574122 PMCID: PMC8468897 DOI: 10.3390/foods10092012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 08/23/2021] [Accepted: 08/24/2021] [Indexed: 01/04/2023] Open
Abstract
Beef aging is one of the most common methods used for improving its qualities. The main goal of the present study was to analyse the influence of different cold pressed oils and aromatic herbs during marination process on the nutritional, textural, and sensory attributes of the final grilled sirloin samples. In order to fulfil this goal, methods like GC-MS, HPLC/DAD/ESI-MS, HLPC-RID were performed to quantify fatty acids, phenolic acids, and organic acids, respectively. Textural and sensory analysis were performed with CT 3 Texture Analyser and hedonic test. The results showed high improvement of the meat grilled samples regarding the content of phenolic acids, and textural and sensory characteristics. Pearson values indicate strong positive correlations between raw and grilled samples regarding their content in phenolic acids. Hardness, chewiness, gumminess decreased during marination, meanwhile, resilience, and cohesiveness increased. Sensory analysis highlighted that meat samples marinated with olive oil and rosemary for 120 h reached the highest hedonic score among the tested samples.
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Nadeem HR, Akhtar S, Ismail T, Sestili P, Lorenzo JM, Ranjha MMAN, Jooste L, Hano C, Aadil RM. Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts. Foods 2021; 10:foods10071466. [PMID: 34202792 PMCID: PMC8307633 DOI: 10.3390/foods10071466] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 06/20/2021] [Accepted: 06/21/2021] [Indexed: 02/01/2023] Open
Abstract
Heterocyclic aromatic amines (HAAs) are potent carcinogenic compounds induced by the Maillard reaction in well-done cooked meats. Free amino acids, protein, creatinine, reducing sugars and nucleosides are major precursors involved in the production of polar and non-polar HAAs. The variety and yield of HAAs are linked with various factors such as meat type, heating time and temperature, cooking method and equipment, fresh meat storage time, raw material and additives, precursor’s presence, water activity, and pH level. For the isolation and identification of HAAs, advanced chromatography and spectroscopy techniques have been employed. These potent mutagens are the etiology of several types of human cancers at the ng/g level and are 100- to 2000-fold stronger than that of aflatoxins and benzopyrene, respectively. This review summarizes previous studies on the formation and types of potent mutagenic and/or carcinogenic HAAs in cooked meats. Furthermore, occurrence, risk assessment, and factors affecting HAA formation are discussed in detail. Additionally, sample extraction procedure and quantification techniques to determine these compounds are analyzed and described. Finally, an overview is presented on the promising strategy to mitigate the risk of HAAs by natural compounds and the effect of plant extracts containing antioxidants to reduce or inhibit the formation of these carcinogenic substances in cooked meats.
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Affiliation(s)
- Hafiz Rehan Nadeem
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (H.R.N.); (T.I.)
| | - Saeed Akhtar
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (H.R.N.); (T.I.)
- Correspondence: (S.A.); (J.M.L.); (M.M.A.N.R.); (R.M.A.)
| | - Tariq Ismail
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (H.R.N.); (T.I.)
| | - Piero Sestili
- Department of Biomolecular Sciences, University of Urbino Carlo Bo, 61029 Urbino, PU, Italy;
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
- Correspondence: (S.A.); (J.M.L.); (M.M.A.N.R.); (R.M.A.)
| | - Muhammad Modassar Ali Nawaz Ranjha
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
- Correspondence: (S.A.); (J.M.L.); (M.M.A.N.R.); (R.M.A.)
| | - Leonie Jooste
- Environmental Health Sciences, Faculty of Communication, Arts and Sciences, Canadian University Dubai, Dubai 117781, United Arab Emirates;
| | - Christophe Hano
- Laboratoire de Biologie des Ligneux et des Grandes Cultures (LBLGC), INRA USC1328 Université ď Orléans, CEDEX 2, 45067 Orléans, France;
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
- Correspondence: (S.A.); (J.M.L.); (M.M.A.N.R.); (R.M.A.)
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8
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Kim HJ, Cho J, Kim D, Park TS, Jin SK, Hur SJ, Lee SK, Jang A. Effects of Gochujang (Korean Red Pepper Paste) Marinade on Polycyclic Aromatic Hydrocarbon Formation in Charcoal-Grilled Pork Belly. Food Sci Anim Resour 2021; 41:481-496. [PMID: 34017956 PMCID: PMC8112319 DOI: 10.5851/kosfa.2021.e12] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 03/08/2021] [Accepted: 03/15/2021] [Indexed: 11/06/2022] Open
Abstract
Charcoal-grilling is a popular cooking method but causes the formation of polycyclic aromatic hydrocarbons (PAHs), which can be harmful to human health. Gochujang marinade is commonly used for flavoring meats during charcoal-grilling. However, the effects of this marinade on PAHs formation during charcoal-grilling are unclear. Here, we evaluated the effects of Gochujang marinade on the formation of 16 PAHs and inhibition rate of major PAHs (benzo[a]anthracene, benzo[b]fluoranthene, and benzo[a]pyrene) in charcoal-grilled pork belly. Pork belly without marinade (PBW) and marinated with Gochujang (PBG) were stored for 10 days at 9°C under vacuum conditions and then charcoal-grilled to different doneness (internal temperatures of 71°C and 81°C). Among 16 PAHs evaluated in this study, 14 PAHs were detected in charcoal-grilled pork belly, regardless of doneness. PAH formation in charcoal-grilled pork belly was higher at an internal temperature of 81°C than at 71°C (p<0.05). Initially, PBG showed reduced total PAH formation and lower percentages of three major PAHs compared with PBW. Storage increased the inhibitory effects of PBG on the 16 PAHs, and the maximum reduction in total 16 PAHs (63.06%) was observed with moderate cooking (71°C) on day 10 (p<0.05). Moreover, marinade and doneness showed a high interaction with regard to PAH contents in charcoal-grilled pork belly (p<0.05-p<0.0001). Therefore, our findings suggested that marinating pork belly with Gochujang and grilling at 71°C could reduce the formation of 16 PAHs in charcoal-grilled pork belly.
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Affiliation(s)
- Hye-Jin Kim
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Jinwoo Cho
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Dongwook Kim
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | | | - Sang Keun Jin
- Department of Animal Science Resources Technology, Gyeongsang National University, Jinju 52725, Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Sung Ki Lee
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Aera Jang
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
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9
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Demir H, Çelik S, Sezer YÇ. Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer. FOOD SCI TECHNOL INT 2021; 28:340-352. [PMID: 33910396 DOI: 10.1177/10820132211012919] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
This study aimed to determine the effect of ultrasonication (US) and vacuum impregnation (VI) pretreatment techniques applied for the improvement of tenderness on the quality of beef (Longissimus dorsi) traditionally marinated (TM) in onion juice by immersion. TM conditions were 1:5 meat to marinade ratio, final NaCl concentration of 9% (w/v), 4.3 °C and 24 h. US and VI pretreatments significantly (P < 0.05) improved the marinade uptake, but did not alter the lightness (L*) values of beef samples compared to TM. US for 60 min and VI for 40 min pretreatments reduced the hardness of beef by 28.25 and 21.62%, respectively, compared to TM. US and VI pretreatments significantly (P < 0.05) reduced tyramine levels of uncooked and marinated beef samples. Marination in onion juice was found to reduce the lipid oxidation level of beef and increase the general liking score in the sensorial evaluation. Onion juice can be used as a natural marinade for the traditional marination of beef with the help of ultrasonication and vacuum impregnation pretreatments.
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Affiliation(s)
- Hande Demir
- Faculty of Engineering, Department of Food Engineering, Osmaniye Korkut Ata University, Osmaniye, Turkey
| | - Seyda Çelik
- Graduate School of Natural and Applied Sciences, Osmaniye Korkut Ata University, Osmaniye, Turkey
| | - Yasemin Çelebi Sezer
- Faculty of Engineering, Department of Food Engineering, Osmaniye Korkut Ata University, Osmaniye, Turkey
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10
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Oz E. The presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in barbecued meatballs formulated with different animal fats. Food Chem 2021; 352:129378. [PMID: 33667919 DOI: 10.1016/j.foodchem.2021.129378] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 01/26/2021] [Accepted: 02/12/2021] [Indexed: 11/20/2022]
Abstract
The formations of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs) in barbecued meatballs formulated with different animal fats [beef intermuscular and/or sheep tail (ST)] were investigated. Meatballs were also analyzed in terms of some qualitative and quantitative properties. From perspective of nutrition, meatballs formulated with ST fat at level 10% contained the highest ratios of linoleic acid (2.29%), ∑PUFA (2.52%), and ∑PUFA/∑SFA (0.05). Animal fat type had no significant effect on total HAAs amount of the samples and total HAAs amount was ranged between 1.35 and 2.91 ng/g. On the other hand, the usage of different animal fat significantly affected amount of BaP and PAH4, and the levels of BaP and PAH4 were ranged between 2.33-4.30 and 8.41-15.48 ng/g, respectively. From perspective of health risk, it can be noted that the meatballs formulated with ST fat at level 10% are more risky due to their total amounts of food toxicants.
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Affiliation(s)
- Emel Oz
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Turkey.
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11
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Wang Q, Cheng W, Zhang Y, Kang Q, Gowd V, Ren Y, Chen F, Cheng KW. A novel potent inhibitor of 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) formation from Chinese chive: Identification, inhibitory effect and action mechanism. Food Chem 2020; 345:128753. [PMID: 33302112 DOI: 10.1016/j.foodchem.2020.128753] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 11/26/2020] [Accepted: 11/26/2020] [Indexed: 02/06/2023]
Abstract
Differential solvent extraction and phytochemical profiling of Chinse chive were employed to identify its principal PhIP-formation inhibitory constituents. Six compounds (mangiferin, isorhamnetin, luteolin, rosmarinic acid, 6-methylcoumarin, and cyanidin-3-glucoside) were further analyzed in a PhIP-producing chemical model to identify the dominant inhibitor. Its inhibitory mechanism was investigated by assessing the contribution of antioxidation and scavenging of key PhIP precursor/intermediate. No significant correlation was observed between PhIP inhibition rates and antioxidant activities. Further evaluation of the novel potent inhibitor mangiferin revealed a highly significant correlation between its dose-dependent inhibition of PhIP formation and phenylacetaldehyde scavenging. Finally, the proposed mechanism was corroborated through organic synthesis and structural elucidation of the mangiferin-phenylacetaldehyde adduct. This study has identified a potent novel inhibitor of the most abundant HA in heat-processed food and characterized its action mechanism. These findings may provide insight for future studies on mitigation of dietary exposure to toxic Maillard products by polyphenolic phytochemicals.
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Affiliation(s)
- Qi Wang
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University, Beijing 100871, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Weiwei Cheng
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Yifeng Zhang
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University, Beijing 100871, China
| | - Qingzheng Kang
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Vemana Gowd
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Yuanyuan Ren
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University, Beijing 100871, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Feng Chen
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Ka-Wing Cheng
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
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12
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Neves TDM, da Cunha DT, de Rosso VV, Domene SMÁ. Effects of seasoning on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in meats: A meta-analysis. Compr Rev Food Sci Food Saf 2020; 20:526-541. [PMID: 33443787 DOI: 10.1111/1541-4337.12650] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 09/03/2020] [Accepted: 09/24/2020] [Indexed: 12/11/2022]
Abstract
Cooking improves digestibility, palatability, and microbiological profile of meats, but can produce compounds with carcinogenic potential, such as heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs). It has been shown that the formation of these compounds in meats can be inhibited by spiced marinades, but there is a complexity to check and compare the results of isolated studies with so many variables involved. Thus, this work aimed to review studies that evaluated the effects of spices on the formation of HAs and PAHs in meats according to cooking techniques and spice type. A meta-analysis with a random effect model was conducted using response ratios (R) to identify and summarize previous results and answer the research question. The use of spices before frying (R* = 0.52), grilling (R* = 0.63), or roasting (R* = 0.74) meat, and spicing with garlic and onion (R* = 0.57), pepper (R* = 0.63), and other spices with phenolic compounds (R* = 0.63), decrease the formation of HAs and PAHs, due to the antioxidant and electron transfer capacity. In this article, we discuss how the improvement of culinary techniques with the dissemination of knowledge about meat preparation conditions is an effective strategy for reducing the formation and ingestion of HAs and PAHs; this is important due to the growing evidence about the association between meat consumption and chronic diseases. This is the first systematic review with meta-analysis about this topic and can guide industry, food services, and population to improve the safety associated with meat consumption.
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Affiliation(s)
- Thaís de Moura Neves
- Laboratory of Experimental Dietetics, Department of Public Policies and Collective Health, Health and Society Institute, Federal University of São Paulo (UNIFESP), Santos, Brazil
| | - Diogo Thimoteo da Cunha
- Multidisciplinary Laboratory in Food and Health, School of Applied Sciences, University of Campinas (UNICAMP), Limeira, Brazil
| | - Veridiana Vera de Rosso
- Laboratory of Bioactive Compounds in Food, Bioscience Department, Health and Society Institute, Federal University of São Paulo (UNIFESP), Santos, Brazil
| | - Semíramis Martins Álvares Domene
- Laboratory of Experimental Dietetics, Department of Public Policies and Collective Health, Health and Society Institute, Federal University of São Paulo (UNIFESP), Santos, Brazil
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Heterocyclic aromatic amine level and quality characteristics of selected Harbin red sausages in the northern Chinese market. Meat Sci 2020; 172:108360. [PMID: 33160211 DOI: 10.1016/j.meatsci.2020.108360] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 10/17/2020] [Accepted: 10/20/2020] [Indexed: 11/23/2022]
Abstract
The heterocyclic aromatic amine (HAA) level and quality characteristics of selected Harbin red sausages in the northern Chinese market and the possible differences between traditional sausages and conventional sausages were evaluated in this study. Four varieties of traditional sausages and four varieties of conventional sausages were selected. Compared to conventional sausages, traditional sausages had lower moisture content and higher hardness (P < 0.05). Twelve HAAs were evaluated and eight HAAs were detected. The total HAA content was as high as 360.73 ng/g. In particular, the contents of Norharman and Harman were much higher than those of the other HAAs (P < 0.05). Additionally, the HAA contents were higher in the traditional sausages than those in the conventional sausages (P < 0.05). Principal component analysis showed that traditional and conventional sausages had a good separation based on the quality characteristics and total HAA level. The results of this study will provide useful information on the industrial production of smoked meat products.
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Wang Q, Zhang Y, Ren Y, Cheng W, Bi Y, Chen F, Cheng KW. Chinese chive and Mongolian leek suppress heterocyclic amine formation and enhance nutritional profile of roasted cod. RSC Adv 2020; 10:34996-35006. [PMID: 35515679 PMCID: PMC9056875 DOI: 10.1039/d0ra05758d] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Accepted: 09/12/2020] [Indexed: 11/21/2022] Open
Abstract
Heterocyclic amines (HAs) are potent mutagens, which can form DNA adducts in various human tissues. There is increasing evidence that mutagenic HA formation and nutrition loss can occur concurrently in fish during vigorous heat treatment. Our study investigated the effects of five Allium spp. (garlic, onion, welsh onion, Chinese chive, and Mongolian leek) on reducing HA formation and improving nutritional quality of roasted cod (Gadus morhua). The results showed that cod patties pretreated with powders of the selected Allium spp. had significantly (P < 0.05) lower levels of HAs (82-92%, except garlic, 49%) than the control. The contents of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in the patties exhibited strong negative correlations with total antioxidant activity (-0.937), phenolic (-0.948), and lipophilic flavonoid (-0.933) contents, whereas the 2-amino-3,8 dimethylimidazo [4,5-f] quinoxaline (MeIQx) (made up only ∼0.7-3% of total HAs) contents exhibited significant positive correlations with these antioxidant parameters. In terms of nutrient composition change, Chinese chive and Mongolian leek were the most effective in preventing oxidative degradation of proteins and unsaturated fatty acids in roasted cod patties, which was translated into significantly higher contents of soluble proteins, essential amino acids, and polyunsaturated fatty acids. This has been the first report on the strong HA-formation inhibitory effect of Chinese chive and Mongolian leek. The dual beneficial functionality of these two Allium spp. may be utilized to reduce the intake of hazardous by-products while enhancing the nutritional and antioxidant properties of roasted cod and probably other protein-rich heat-processed foods.
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Affiliation(s)
- Qi Wang
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University Beijing 100871 China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University Shenzhen 518060 China
- Institute for Innovative Development of Food Industry, Shenzhen University Shenzhen 518060 China
| | - Yifeng Zhang
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University Beijing 100871 China
| | - Yuanyuan Ren
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University Beijing 100871 China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University Shenzhen 518060 China
- Institute for Innovative Development of Food Industry, Shenzhen University Shenzhen 518060 China
| | - Weiwei Cheng
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University Shenzhen 518060 China
- Institute for Innovative Development of Food Industry, Shenzhen University Shenzhen 518060 China
| | - Yuge Bi
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University Beijing 100871 China
| | - Feng Chen
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University Shenzhen 518060 China
- Institute for Innovative Development of Food Industry, Shenzhen University Shenzhen 518060 China
| | - Ka-Wing Cheng
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University Shenzhen 518060 China
- Institute for Innovative Development of Food Industry, Shenzhen University Shenzhen 518060 China
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Shamsudin S, Selamat J, Sanny M, Jambari NN, Sukor R, Praveena SM, Khatib A. The Inhibitory Effects of Heterotrigona Itama Honey Marinades on the Formation of Carcinogenic Heterocyclic Amines in Grilled Beef Satay. Molecules 2020; 25:E3874. [PMID: 32858787 PMCID: PMC7504569 DOI: 10.3390/molecules25173874] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 07/15/2020] [Accepted: 07/17/2020] [Indexed: 11/26/2022] Open
Abstract
Heterocyclic amines (HCAs) are carcinogenic food toxicants formed in cooked meats, which may increase the risk of cancer development in humans. Therefore, in this study, the effect of stingless bee honey from different botanical origins on the formation of HCAs in grilled beef satay was investigated. HCAs concentration in grilled beef satay was determined by using high performance liquid chromatography (HPLC). In total, six of the most toxigenic HCAs representing aminoimidazo-azaarenes (AIAs) (MeIQx, 4,8-DiMeIQx, and PhIP) and amino carbolines (norharman, harman, and AαC) groups were identified in all the beef samples investigated. A significant reduction in HCAs was observed in grilled beef marinated in honey as compared to beef samples marinated in table sugar (control), in which the reduction of 95.14%, 88.45%, 85.65%, and 57.22% was observed in gelam, starfruit, acacia, and Apis honey marinades, respectively. According to the partial least squares regression (PLS) model, the inhibition of HCAs in grilled beef was shown to be significantly correlated to the antioxidant activity (IC50) of the honey samples. Therefore, the results of this study revealed that the addition of stingless bee honey could play an important role in reducing HCAs in grilled beef.
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Affiliation(s)
- Sharina Shamsudin
- Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.S.); (M.S.); (N.N.J.); (R.S.)
- Food Science and Technology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI-UPM, Serdang 43400, Selangor, Malaysia
| | - Jinap Selamat
- Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.S.); (M.S.); (N.N.J.); (R.S.)
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Maimunah Sanny
- Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.S.); (M.S.); (N.N.J.); (R.S.)
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Nuzul Noorahya Jambari
- Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.S.); (M.S.); (N.N.J.); (R.S.)
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Rashidah Sukor
- Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia; (S.S.); (M.S.); (N.N.J.); (R.S.)
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Sarva Mangala Praveena
- Department of Environmental and Occupational Health, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
| | - Alfi Khatib
- Pharmacognosy Research Group, Faculty of Pharmacy, International Islamic University Malaysia, Kuantan 25200, Pahang, Malaysia;
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Lee SY, Yim DG, Lee DY, Kim OY, Kang HJ, Kim HS, Jang A, Park TS, Jin SK, Hur SJ. Overview of the effect of natural products on reduction of potential carcinogenic substances in meat products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.034] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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17
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Gibis M, Loeffler M. Effect of Creatine and Glucose on Formation of Heterocyclic Amines in Grilled Chicken Breasts. Foods 2019; 8:E616. [PMID: 31775266 PMCID: PMC6963491 DOI: 10.3390/foods8120616] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Revised: 10/25/2019] [Accepted: 11/18/2019] [Indexed: 11/18/2022] Open
Abstract
The occurrence of heterocyclic amines (HAs) in grilled chicken breasts was investigated. All samples contained HAs, including MeIQx, PhIP, and the β-carbolines harman and norharman. In particular, PhIP was found in concentrations of 1.5-9.1 ng/g, and MeIQx was detected at very low concentrations (n.d.-1.1 ng/g). The concentrations of two co-mutagenic β-carbolines, harman and norharman, ranged from 0.8 to 2.3 ng/g when the content of the precursor glucose was varied from 100 to 620 mg/kg. In contrast, the content of the precursor creatine in non-grilled chicken breasts varied by only 8.6%. A significant linear correlation existed between the molar concentration of PhIP and the molar ratio of creatine/glucose (r = 0.88, p < 0.001). We, thus, conclude that the formation of PhIP may be inhibited with increasing concentrations of glucose in chicken breast. Chicken patties coated with ribose or glucose-containing water in oil emulsions confirmed that both reducing sugars decreased PhIP formation with the preferred concentrations (sensory analysis) of 0.5-1% for ribose and 1% for glucose leading to a reduction of PhIP formation by 28-34% and 39%, respectively.
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Affiliation(s)
- Monika Gibis
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany;
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Effect of a different mobile phase on LC–ESI–MS/MS performance for the identification and quantitation of polar and nonpolar heterocyclic amines in cooked chicken. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00288-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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19
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Wongmaneepratip W, Jom KN, Vangnai K. Inhibitory effects of dietary antioxidants on the formation of carcinogenic polycyclic aromatic hydrocarbons in grilled pork. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 32:1205-1210. [PMID: 30744337 PMCID: PMC6599948 DOI: 10.5713/ajas.18.0805] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/25/2018] [Revised: 11/19/2018] [Accepted: 01/08/2019] [Indexed: 11/27/2022]
Abstract
OBJECTIVE The inhibitory effects of dietary antioxidants, diallyl disulfide (DADS) and quercetin, in marinade were investigated on the formation of carcinogenic polycyclic aromatic hydrocarbons (EPA priority 16 PAHs) in grilled pork. METHODS The formation of PAHs in grilled sirloin pork with different marinades after charcoal-grilling for 2 min/side were evaluated using high performance liquid chromatography with a photodiode array detector (HPLC-DAD). RESULTS Compared with the control marinade treatment (without antioxidant), the addition of DADS (500 mg/kg meat sample) in marinade significantly decreased benzo[a]pyrene (BaP) (100%) and heavy PAHs (84%) in charcoal-grilled pork, while the addition of quercetin at the same concentration could reduce 23% and 55% of BaP and heavy PAHs, respectively. CONCLUSION The results of this study suggested that the addition of DADS in the marinade could be important in decreasing the levels of PAHs in grilled meat.
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Affiliation(s)
- Wanwisa Wongmaneepratip
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900,
Thailand
| | - Kriskamol Na Jom
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900,
Thailand
| | - Kanithaporn Vangnai
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900,
Thailand
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20
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Nuray M, Oz F. The effect of using different types and rates of onion-water extract in meatball production on the formation of heterocyclic aromatic amines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3538-3547. [PMID: 30623446 DOI: 10.1002/jsfa.9574] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2018] [Revised: 11/30/2018] [Accepted: 12/24/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND The effect of using different types (yellow, white and purple) and rates (0.25%, 0.50% and 0.75%) of onion-water extract in meatball production on the various quality criteria of meatballs and the formation of heterocyclic aromatic amines (HCAs) was investigated. RESULTS It was determined that cooking process caused a reduction in the water content of meatballs as well as an increase in pH values. MeIQx, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, AαC and MeAαC could not be detected in any of the analyzed meatballs, while IQx, IQ and MeIQ were determined in some of the samples. CONCLUSION The use of 0.25% and 0.50% white onion-water extract in meatball preparation inhibited the formation of IQx and IQ that were identified in the control group, but their quantities could not be determined. However, the use of water extract of varying types of onions in meatball preparation increased the total HCA content due to the increase of the MeIQ formation. In addition, it was determined that as the rate of onion-water extract for varying types of onions increased, the total HCA amount also increased. The total HCA amount of the meatballs varied between 0.05 and 0.1 ng g-1 . © 2019 Society of Chemical Industry.
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Affiliation(s)
- Meryem Nuray
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, Turkey
| | - Fatih Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum, Turkey
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21
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Khan MR, Busquets R, Naushad M, Puignou L. Cooking with elaborate recipes can reduce the formation of mutagenic heterocyclic amines and promote co-mutagenic amines. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 36:385-395. [DOI: 10.1080/19440049.2019.1571286] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
- Department of Analytical Chemistry, University of Barcelona, Barcelona, Spain
| | - Rosa Busquets
- School of Life Sciences, Pharmacy and Chemistry, Kingston University London, Kingston Upon Thames, UK
- Department of Analytical Chemistry, University of Barcelona, Barcelona, Spain
| | - Mu Naushad
- Department of Chemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Lluís Puignou
- Department of Analytical Chemistry, University of Barcelona, Barcelona, Spain
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22
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The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.05.018] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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23
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Jinap S, Hasnol N, Sanny M, Jahurul M. Effect of organic acid ingredients in marinades containing different types of sugar on the formation of heterocyclic amines in grilled chicken. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.08.025] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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Sobral MMC, Cunha SC, Faria MA, Ferreira IM. Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants. Compr Rev Food Sci Food Saf 2018; 17:309-333. [PMID: 33350087 DOI: 10.1111/1541-4337.12327] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Revised: 11/20/2017] [Accepted: 11/24/2017] [Indexed: 01/16/2023]
Abstract
Meat and fish are muscle foods rich in valuable nutrients, such as high-quality proteins, vitamins, and minerals, and, in the case of fish, also unsaturated fatty acids. The escalation of meat and fish production has increased the occurrence of pesticide and antibiotic residues, as result of pest control on feed crops, and antibiotics used to fight infections in animals. Meat and fish are usually cooked to enrich taste, soften texture, increase safety, and improve nutrient digestibility. However, the impact of cooking on nutritional properties and formation of deleterious compounds must be understood. This review summarizes studies, published in the last decade, that have focused on how domestic cooking affects: (i) composition of nutrients (protein, fatty acids, vitamins, and minerals); (ii) antibiotic and pesticide residue contents; and (iii) the formation of cooking-induced contaminants (heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, and thermal degradation products of antibiotics and pesticides). Cooking affects the nutritional composition of meat and fish; frying is the cooking method that causes the greatest impact. Cooking may reduce the pesticide and antibiotic residues present in contaminated raw meat and fish; however, it may result in the formation of degradation products of unknown identity and toxicity. Control of cooking time and temperature, use of antioxidant-rich marinades, and avoiding the dripping of fat during charcoal grilling can reduce the formation of cooking-induced contaminants.
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Affiliation(s)
- M Madalena C Sobral
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Sara C Cunha
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Miguel A Faria
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Isabel Mplvo Ferreira
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
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Tengilimoglu-Metin MM, Kizil M. Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat. Meat Sci 2017; 134:68-75. [DOI: 10.1016/j.meatsci.2017.07.018] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2017] [Revised: 07/20/2017] [Accepted: 07/24/2017] [Indexed: 01/06/2023]
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26
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Kılıç Büyükkurt Ö, Aykın Dinçer E, Burak Çam İ, Candal C, Erbaş M. The Influence of Cooking Methods and Some Marinades on Polycyclic Aromatic Hydrocarbon Formation in Beef Meat. Polycycl Aromat Compd 2017. [DOI: 10.1080/10406638.2017.1392328] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Özlem Kılıç Büyükkurt
- Department of Food Technology, Applied Science School of Kadirli, Osmaniye Korkut Ata University, Osmaniye, Turkey
| | - Elif Aykın Dinçer
- Department of Food Engineering, Engineering Faculty, Akdeniz University, Antalya, Turkey
| | - İhsan Burak Çam
- Food Safety and Agricultural Research Center, Akdeniz University, Antalya, Turkey
| | - Cihadiye Candal
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Artvin Çoruh University, Artvin, Turkey
| | - Mustafa Erbaş
- Department of Food Engineering, Engineering Faculty, Akdeniz University, Antalya, Turkey
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Presence of acrylamide and heterocyclic aromatic amines in breaded chicken meat products and dietary exposure of Turkish population from Ankara based on the food frequency questionnaire study. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2976-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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28
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Paz APSD, Nascimento ECP, Marcondes HC, Silva MCFD, Hamoy M, Mello VJD. Presença de hidrocarbonetos policíclicos aromáticos em produtos alimentícios e a sua relação com o método de cocção e a natureza do alimento. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2017. [DOI: 10.1590/1981-6723.10216] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo Hidrocarbonetos Policíclicos Aromáticos (HPA) podem estar associados à carcinogênese em humanos. Tais compostos penetram no organismo pelo trato gastrointestinal, o que faz da dieta uma importante via de contaminação. O objetivo desta revisão é analisar a relação entre a formação/ingestão desses compostos e a alimentação. Foi encontrada associação direta do método de cocção empregado com o aumento dos níveis de HPA nos alimentos e a formação de novos compostos. A fonte térmica aplicada, a composição do alimento, o tipo de óleo utilizado, especialmente nos processos de fritura, bem como o tipo de tratamento empregado ao alimento antes da cocção, são fatores que influenciam o teor de HPA no produto final. A legislação brasileira é pouco abrangente em relação a esses compostos e a necessidade de ampliação das normas nacionais se torna ainda mais evidente quando este tema é visto como uma questão de Segurança de Alimentos.
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Keskekoglu H, Uren A. Inhibitory effects of grape seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs cooked by different techniques. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1308956] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | - Ali Uren
- Faculty of Health Sciences, Department of Nutrition and Dietetics, Artvin Çoruh University, Artvin, Turkey
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30
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Tengilimoglu-Metin MM, Hamzalioglu A, Gokmen V, Kizil M. Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat. Food Res Int 2017; 99:586-595. [PMID: 28784521 DOI: 10.1016/j.foodres.2017.06.044] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2017] [Revised: 06/13/2017] [Accepted: 06/17/2017] [Indexed: 10/19/2022]
Abstract
This study focused on the inhibitory effect of different levels of hawthorn extract (0, 0.5, and 1%) on the formation of heterocyclic aromatic amines (HAAs) in beef and chicken breast cooked by either pan-cooking or oven-cooking. All meat samples were cooked at three different temperatures (150, 200, and 250°C) and the levels of twelve HAAs were assessed (IQ, IQx, MeIQ, MeIQx, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, harman, norharman, AαC, MeAαC, and Trp-P-2). Varying levels of IQ (up to 4.47ng/g), IQx (up to 0.69ng/g), MeIQ (up to 0.82ng/g), MeIQx (up to 1.01ng/g), 4,8-DiMeIQx (up to 0.10ng/g), 7,8-DiMeIQx (up to 0.23ng/g), PhIP (up to 0.75ng/g), harman (up to 2.15ng/g), norharman (up to 1.08ng/g), AαC (up to 1.86ng/g), MeAαC (up to 0.48ng/g), and Trp-P-2 (up to 12.88ng/g), were detected. Samples cooked at 150°C had very low amounts of HAAs, and the levels of HAAs increased gradually when the cooking temperature rose from 150 to 250°C. The total HAA content in chicken breast and beef ranged between not detectable to 17.60ng/g, and not detectable to 11.38ng/g, respectively. The inhibitory effects of hawthorn extract at 0.5% and 1% on total HAAs levels were found to be 12-100% and 19-97% in chicken breast, respectively, and 42-100% and 20-35% in beef, respectively. This study demonstrated that hawthorn extracts at 0.5% and 1% could mitigate HAA formation, especially at high cooking temperatures.
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Affiliation(s)
| | - Aytul Hamzalioglu
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Faculty of Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey.
| | - Vural Gokmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Faculty of Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey.
| | - Mevlude Kizil
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, 06100, Sihhiye, Ankara, Turkey.
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31
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Gibis M, Weiss J. Inhibitory effect of cellulose fibers on the formation of heterocyclic aromatic amines in grilled beef patties. Food Chem 2017; 229:828-836. [PMID: 28372250 DOI: 10.1016/j.foodchem.2017.02.130] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2016] [Revised: 01/30/2017] [Accepted: 02/27/2017] [Indexed: 11/16/2022]
Abstract
Microcrystalline cellulose (MCC) or carboxymethyl cellulose (CMC) can be used as fat replacers; both are nondigestible fibers. As water-holding compounds, the impact of added CMC or MCC was studied concerning the formation of heterocyclic amines (HAAs). Low-fat patties with 0.5-3% MCC/CMC were prepared using 90% of beef and 10% of an aqueous fiber dispersion and were determined for HAA-levels after grilling. The HAAs in patties containing CMC(MCC) were found in the following concentrations; MeIQx (2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline) 0.6-2.7 (0.9-3.3)ng/g, 4,8-DiMeIQx (2-Amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline) n.d.-1.5 (n.d.-2.2)ng/g and PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine) 0.03-0.3 (0.06-0.2)ng/g. The patties clearly contained lower HAA-levels with increasing addition of CMC or MCC. A continuous increase of the concentrations of comutagenic harman was observed (CMC: 1.2-13.2; MCC: 5.2-11.4ng/g) for increasing levels of fibers and a slight decrease of the content of norharman for MCC (0.5-1.6ng/g). No clear tendency was found for norharman using CMC (0.3-1.1ng/g).
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Affiliation(s)
- Monika Gibis
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
| | - Jochen Weiss
- Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany
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Mohammadi M, Valizadeh-kakhki F. Polycyclic Aromatic Hydrocarbons Determination in Grilled Beef and Chicken. Polycycl Aromat Compd 2016. [DOI: 10.1080/10406638.2016.1236824] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- M. Mohammadi
- Persian Gulf Research Institute, Persian Gulf University, Bushehr, Iran
| | - F. Valizadeh-kakhki
- Water and Soil Engineering Department, Faculty of Agriculture, Ilam University, Ilam, Iran
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Zhao Y, Fan D, Zheng ZP, Li ETS, Chen F, Cheng KW, Wang M. 8-C-(E-phenylethenyl)quercetin from onion/beef soup induces autophagic cell death in colon cancer cells through ERK activation. Mol Nutr Food Res 2016; 61. [PMID: 27670274 DOI: 10.1002/mnfr.201600437] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2016] [Revised: 09/19/2016] [Accepted: 09/20/2016] [Indexed: 11/10/2022]
Abstract
SCOPE Quercetin, a flavonoid, widely distributed in edible fruits and vegetables, was reported to effectively inhibit 2-amino-1-methyl-6-phenylimidazo[4, 5-b]pyridine (PhIP) formation in a food model (roast beef patties) with itself being converted into a novel compound 8-C-(E-phenylethenyl)quercetin (8-CEPQ). Here we investigated whether 8-CEPQ could be formed in a real food system, and tested its anticancer activity in human colon cancer cell lines. METHODS AND RESULTS LC-MS was applied for the determination of 8-CEPQ formation in onion/beef soup. Anticancer activity of 8-CEPQ was evaluated by using cell viability assay and flow cytometry. Results showed that 8-CEPQ suppressed proliferation and caused G2 phase arrest in colon cancer cells. Based on immunofluorescent staining assay, western blot assay, and RNA knockdown data, we found that 8-CEPQ did not cause apoptotic cell death. Instead, it induced autophagic cell death. Moreover, treatment with 8-CEPQ induced phosphorylation of extracellular signal-regulated kinase (ERK). Inhibition of ERK phosphorylation by the mitogen-activated protein kinase kinase (MEK)/ERK inhibitor U0126 attenuated 8-CEPQ-induced autophagy and reversed 8-CEPQ-mediated cell growth inhibition. CONCLUSION Our results demonstrate that 8-CEPQ, a novel quercetin derivative, could be formed in onion/beef soup. 8-CEPQ inhibited colon cancer cell growth by inducing autophagic cell death through ERK activation.
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Affiliation(s)
- Yueliang Zhao
- School of Biological Sciences, The University of Hong Kong, Hong Kong, China
| | - Daming Fan
- School of Biological Sciences, The University of Hong Kong, Hong Kong, China
| | - Zong-Ping Zheng
- School of Biological Sciences, The University of Hong Kong, Hong Kong, China
| | - Edmund T S Li
- School of Biological Sciences, The University of Hong Kong, Hong Kong, China
| | - Feng Chen
- College of Engineering, Institute for Food & Bioresource Engineering, Peking University, Beijing, China
| | - Ka-Wing Cheng
- College of Engineering, Institute for Food & Bioresource Engineering, Peking University, Beijing, China
| | - Mingfu Wang
- School of Biological Sciences, The University of Hong Kong, Hong Kong, China
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Khan MR, Naushad M, Alothman ZA, Algamdi MS, Alsohaimi IH, Ghfar AA. Effect of Natural Food Condiments on Carcinogenic/Mutagenic Heterocyclic Amines Formation in Thermally Processed Camel Meat. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12819] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mohammad Rizwan Khan
- Department of Chemistry, College of Science; King Saud University; P.O. Box 2455 Riyadh 11451 Kingdom of Saudi Arabia
| | - Mu Naushad
- Department of Chemistry, College of Science; King Saud University; P.O. Box 2455 Riyadh 11451 Kingdom of Saudi Arabia
| | - Zeid Abdullah Alothman
- Department of Chemistry, College of Science; King Saud University; P.O. Box 2455 Riyadh 11451 Kingdom of Saudi Arabia
| | - Mohammed Saad Algamdi
- Department of Chemistry, College of Science; King Saud University; P.O. Box 2455 Riyadh 11451 Kingdom of Saudi Arabia
| | - Ibrahim Hotan Alsohaimi
- Department of Chemistry, College of Science; King Saud University; P.O. Box 2455 Riyadh 11451 Kingdom of Saudi Arabia
| | - Ayman Abdul Ghfar
- Department of Chemistry, College of Science; King Saud University; P.O. Box 2455 Riyadh 11451 Kingdom of Saudi Arabia
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Gibis M. Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment. Compr Rev Food Sci Food Saf 2016; 15:269-302. [PMID: 33371602 DOI: 10.1111/1541-4337.12186] [Citation(s) in RCA: 217] [Impact Index Per Article: 27.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2015] [Revised: 11/29/2015] [Accepted: 12/01/2015] [Indexed: 12/29/2022]
Abstract
Meat products are sources of protein with high biological value and an essential source of other nutrients, such as vitamins and minerals. Heating processes cause food to become more appetizing with changes in texture, appearance, flavor, and chemical properties by the altering of protein structure and other ingredients. During heat treatment, heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are formed due to the Maillard reaction. The HAAs are classified in at least 2 groups: thermic HAAs (100 to 300 °C) and pyrolytic HAAs (>300 °C). This review focuses on the parameters and precursors which affect the formation of HAAs: preparation, such as the marinating of meat, and cooking methods, including temperature, duration, and heat transfer, as well as levels of precursors. Additionally, factors are described subject to pH, and the type of meat and ingredients, such as added antioxidants, types of carbohydrates and amino acids, ions, fat, and other substances inhibiting or enhancing the formation of HAAs. An overview of the different analytical methods available is shown to determine the HAAs, including their preparation to clean up the sample prior to extraction. Epidemiological results and human daily intake of HAAs obtained from questionnaires show a relationship between the preference for very well-done meat products with increased HAA levels and an enhanced risk of the incidence of cancer, besides other carcinogens in the diet. The metabolic pathway of HAAs is governed by the activity of several enzymes leading to the formation of DNA adducts or HAA excretion and genetic sensitivity of individuals to the impact of HAAs on human cancer risk.
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Affiliation(s)
- Monika Gibis
- Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology, Univ. of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany
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36
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Heterocyclic Amines. Food Saf (Tokyo) 2016. [DOI: 10.1007/978-3-319-39253-0_5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
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37
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Zhu Q, Zhang S, Wang M, Chen J, Zheng ZP. Inhibitory effects of selected dietary flavonoids on the formation of total heterocyclic amines and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in roast beef patties and in chemical models. Food Funct 2016; 7:1057-66. [DOI: 10.1039/c5fo01055a] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Dietary flavonoids effectively inhibit total HAs and PhIP formation in roast beef patties through scavenging of intermediates in formation pathways.
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Affiliation(s)
- Qin Zhu
- College of Life and Environmental Sciences
- Hangzhou Normal University
- Hangzhou
- People's Republic of China
| | - Shuang Zhang
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi
- People's Republic of China
| | - Mingfu Wang
- School of Biological Sciences
- The University of Hong Kong
- People's Republic of China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi
- People's Republic of China
- Synergetic Innovation Center of Food Safety and Nutrition
| | - Zong-Ping Zheng
- State Key Laboratory of Food Science and Technology
- Jiangnan University
- Wuxi
- People's Republic of China
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38
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Gibis M, Weiss J. Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species. J Food Sci 2015; 80:C2430-9. [DOI: 10.1111/1750-3841.13090] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2015] [Accepted: 08/24/2015] [Indexed: 11/28/2022]
Affiliation(s)
- Monika Gibis
- Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology; Univ. of Hohenheim; Garbenstrasse 21/25 70599 Stuttgart Germany
| | - Jochen Weiss
- Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology; Univ. of Hohenheim; Garbenstrasse 21/25 70599 Stuttgart Germany
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40
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Food Processing and the Mediterranean Diet. Nutrients 2015; 7:7925-64. [PMID: 26393643 PMCID: PMC4586566 DOI: 10.3390/nu7095371] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2015] [Revised: 09/03/2015] [Accepted: 09/09/2015] [Indexed: 02/06/2023] Open
Abstract
The benefits of the Mediterranean diet (MD) for protecting against chronic disorders such as cardiovascular disease are usually attributed to high consumption of certain food groups such as vegetables, and low consumption of other food groups such as meat. The influence of food processing techniques such as food preparation and cooking on the nutrient composition and nutritional value of these foods is not generally taken into consideration. In this narrative review, we consider the mechanistic and epidemiological evidence that food processing influences phytochemicals in selected food groups in the MD (olives, olive oil, vegetables and nuts), and that this influences the protective effects of these foods against chronic diseases associated with inflammation. We also examine how the pro-inflammatory properties of meat consumption can be modified by Mediterranean cuisine. We conclude by discussing whether food processing should be given greater consideration, both when recommending a MD to the consumer and when evaluating its health properties.
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41
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Gibis M, Kruwinnus M, Weiss J. Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon. Food Chem 2015; 168:383-9. [DOI: 10.1016/j.foodchem.2014.07.074] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2014] [Revised: 06/09/2014] [Accepted: 07/14/2014] [Indexed: 10/25/2022]
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Abstract
The Allium genus includes garlic, onions, shallots, leeks, and chives. These vegetables are popular in cuisines worldwide and are valued for their potential medicinal properties. Epidemiologic studies, while limited in their abilities to assess Allium consumption, indicate some associations of Allium vegetable consumption with decreased risk of cancer, particularly cancers of the gastrointestinal tract. Limited intervention studies have been conducted to support these associations. The majority of supportive evidence on Allium vegetables cancer-preventive effects comes from mechanistic studies. These studies highlight potential mechanisms of individual sulfur-containing compounds and of various preparations and extracts of these vegetables, including decreased bioactivation of carcinogens, antimicrobial activities, and redox modification. Allium vegetables and their components have effects at each stage of carcinogenesis and affect many biologic processes that modify cancer risk. This review discusses the cancer-preventive effects of Allium vegetables, particularly garlic and onions, and their bioactive sulfur compounds and highlights research gaps.
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Affiliation(s)
- Holly L Nicastro
- Cancer Prevention Fellowship Program, Nutritional Science Research Group, Division of Cancer Prevention, National Cancer Institute, Bethesda, MD.
| | - Sharon A Ross
- Nutritional Science Research Group, Division of Cancer Prevention, National Cancer Institute, Bethesda, Maryland
| | - John A Milner
- USDA/ARS Beltsville Human Nutrition Research Center, Beltsville, Maryland
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43
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Rahman UU, Sahar A, Khan MI, Nadeem M. Production of heterocyclic aromatic amines in meat: Chemistry, health risks and inhibition. A review. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.06.005] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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44
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Kondjoyan A, Kohler A, Realini CE, Portanguen S, Kowalski R, Clerjon S, Gatellier P, Chevolleau S, Bonny JM, Debrauwer L. Towards models for the prediction of beef meat quality during cooking. Meat Sci 2014; 97:323-31. [DOI: 10.1016/j.meatsci.2013.07.032] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2013] [Revised: 07/19/2013] [Accepted: 07/25/2013] [Indexed: 10/26/2022]
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45
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Trafialek J, Kolanowski W. Dietary exposure to meat-related carcinogenic substances: is there a way to estimate the risk? Int J Food Sci Nutr 2014; 65:774-80. [DOI: 10.3109/09637486.2014.917146] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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46
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A Study of the Effects of pH and Water Activity on the N-Nitrosopiperidine Formation in a Protein-Based Liquid System. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-013-1249-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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47
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Natale D, Gibis M, Rodriguez-Estrada MT, Weiss J. Inhibitory effect of liposomal solutions of grape seed extract on the formation of heterocyclic aromatic amines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:279-287. [PMID: 24313544 DOI: 10.1021/jf4035332] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The effectiveness of grape seed extract (GSE) encapsulated in liposomes to inhibit the formation of heterocyclic aromatic amines (HAA) during frying of beef patties was assessed. All liposomal systems were prepared by high pressure homogenization at 22 500 psi. A total of six samples (rapeseed oil (control), GSE at 0.1% and 0.2%, and GSE-containing liposomes with 1%, 2%, and 5% soy lecithin) were investigated. MeIQx (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline), PhIP (2-amino-1-methyl-6-phenylimidazo[4,5b]pyridine), Norharman, and Harman were found after the marinade application and frying. PhIP concentrations decreased upon marination with GSE (0.1%) and GSE-containing liposomes (1% and 5%) (p < 0.05). MeIQx contents decreased in all samples compared to the oil control (p < 0.01) while no effect on β-carboline formation was observed. Results are in contrast to previous studies that had shown that liposomal encapsulation may enhance effectiveness of polyphenols to inhibit radical reactions. A mechanistic model was proposed to explain the observed differences.
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Affiliation(s)
- Daniela Natale
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna , Viale Fanin 40, 40127 Bologna, Italy
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Hoffman R, Gerber M. Evaluating and adapting the Mediterranean diet for non-Mediterranean populations: a critical appraisal. Nutr Rev 2013; 71:573-84. [PMID: 24032362 DOI: 10.1111/nure.12040] [Citation(s) in RCA: 80] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
This review outlines the limitations of current techniques for evaluating the Mediterranean diet in Mediterranean versus non-Mediterranean populations. Differences between the two populations with regard to the foods that are available, food processing and preparation techniques, and eating and lifestyle habits may influence the implementation and effects of a Mediterranean diet in non-Mediterranean regions. For example, the composition of food groups may vary significantly, due to differences in the specific foods within a food group and to differences in aspects of food production and preparation. Notable differences between the diets of Mediterranean versus non-Mediterranean populations include the source of monounsaturated fatty acids (olive oil versus meat), the amount of vegetables consumed and their manner of preparation, the source of alcohol (wine versus other) and the pattern of intake, and the types of meat and dairy products consumed. Lifestyle factors such as meal patterns and exposure to sunlight may also act as confounding factors when the overall benefits of a Mediterranean diet are assessed. Improving the calculation of Mediterranean diet scores and measuring plasma nutrient levels may help mitigate the effects of confounders. These considerations could have important health implications when a Mediterranean diet is implemented by non-Mediterranean populations.
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Affiliation(s)
- Richard Hoffman
- School of Life and Medical Sciences, University of Hertfordshire, Hatfield, UK
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Jinap S, Mohd-Mokhtar M, Farhadian A, Hasnol N, Jaafar S, Hajeb P. Effects of varying degrees of doneness on the formation of Heterocyclic Aromatic Amines in chicken and beef satay. Meat Sci 2013; 94:202-7. [DOI: 10.1016/j.meatsci.2013.01.013] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2012] [Revised: 01/08/2013] [Accepted: 01/23/2013] [Indexed: 10/27/2022]
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50
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Gibis M, Weiss J. Formation of Heterocyclic Amines in Salami and Ham Pizza Toppings During Baking of Frozen Pizza. J Food Sci 2013; 78:C832-8. [DOI: 10.1111/1750-3841.12121] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2013] [Accepted: 03/07/2013] [Indexed: 01/08/2023]
Affiliation(s)
- Monika Gibis
- Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology; Univ. of Hohenheim; Garbenstrasse 21/25; 70599 Stuttgart; Germany
| | - Jochen Weiss
- Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology; Univ. of Hohenheim; Garbenstrasse 21/25; 70599 Stuttgart; Germany
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