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Li M, Zhang C, Wang Z, Liu N, Wu R, Han J, Wei W, Blecker C, Zhang D. Simultaneous determination of advanced glycation end products and heterocyclic amines in roast/grilled meat by UPLC-MS/MS. Food Chem 2024; 447:138930. [PMID: 38503065 DOI: 10.1016/j.foodchem.2024.138930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 02/26/2024] [Accepted: 03/01/2024] [Indexed: 03/21/2024]
Abstract
Advanced glycation end products (AGEs) and heterocyclic amines (HAs) are main harmful Maillard reaction products of meat products. Simultaneous quantification of both with high sensitivity, selectivity and accuracy remains a major challenge due to inconsistencies in their pre-treatment and instrumental methods and the different polarity of AGEs and HAs. We developed a method for the simultaneous determination of AGEs and HAs in roast/grilled meat by ultra-performance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS) using dynamic multiple reaction monitoring (D-MRM). The instrument parameters and pre-treatment method were optimized to achieve reasonably good separation and high response for the 11 target analytes within 8 min. From 10 to 200 ng/mL, the limits of detection (LODs) and limits of quantitation (LOQs) ranged from 0.3 to 5.5 μg/L and 0.9 to 6.3 μg/L, respectively, and the correlation coefficient (R2) was >0.99. It was acceptable to recoveries, standard deviations (RSDs), and matrix effects. Six types of roast/grilled meat samples were then tested using the developed method.
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Affiliation(s)
- Mingyu Li
- Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, University of Liège, Avenue de la Faculté d'Agronomie 2, Gembloux B-5030, Belgium
| | - Chunjiang Zhang
- Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Zhenyu Wang
- Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Na Liu
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Ruiyun Wu
- Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jiajing Han
- Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Wenhan Wei
- Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Christophe Blecker
- Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, University of Liège, Avenue de la Faculté d'Agronomie 2, Gembloux B-5030, Belgium
| | - Dequan Zhang
- Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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2
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Zhang H, Lv X, Su W, Chen BH, Lai YW, Xie R, Lin Q, Chen L, Cao H. Exploring the roles of excess amino acids, creatine, creatinine, and glucose in the formation of heterocyclic aromatic amines by UPLC-MS/MS. Food Chem 2024; 446:138760. [PMID: 38402760 DOI: 10.1016/j.foodchem.2024.138760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2023] [Revised: 02/13/2024] [Accepted: 02/13/2024] [Indexed: 02/27/2024]
Abstract
The prevention and control of heterocyclic aromatic amines (HAA) formation to mitigate of potential risks to humans, can be achieved by targeting their precursors. In this study, the detailed roles of individual and excess component (20 common α-amino acids, creatine, creatinine, and glucose) on HAA formation in roasted beef patties were examined using UPLC-MS/MS. The results confirmed the reported classical precursors of HAAs. Some components regulated the competitive production of Norharman and Harman. Glycine (Gly) and glucose favored Norharman formation, while cysteine (Cys) and phenylalanine (Phe) for Harman. Serine (Ser) and threonine (Thr) were identified as potential precursors for IQx-type HAAs. Interestingly, methionine (Met), Gly, Thr, Cys, alanine (Ala), and Ser were revealed as more targeted underlying precursors for 1,6-DMIP and 1,5,6-TMIP, and the formation mechanism was inferred. Furthermore, Pro, Leu, His, Ile, Lys and Asp were considered as great inhibitors for HAAs.
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Affiliation(s)
- Haolin Zhang
- Institute of Chinese Medical Sciences, University of Macau, Macao, China; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China.
| | - Xiaomei Lv
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China.
| | - Weiming Su
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China.
| | - Bing-Huei Chen
- Department of Food Science, Fu Jen Catholic University, New Taipei City 24205, Taiwan, China.
| | - Yu-Wen Lai
- Department of Food Science, Fu Jen Catholic University, New Taipei City 24205, Taiwan, China.
| | - Ruiwei Xie
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China.
| | - Qiuyi Lin
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China.
| | - Lei Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China.
| | - Hui Cao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China.
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Chen Q, Lu K, He J, Zhou Q, Li S, Xu H, Su Y, Wang M. Effects of seasoning addition and cooking conditions on the formation of free and protein-bound heterocyclic amines and advanced glycation end products in braised lamb. Food Chem 2024; 446:138850. [PMID: 38452502 DOI: 10.1016/j.foodchem.2024.138850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 02/08/2024] [Accepted: 02/22/2024] [Indexed: 03/09/2024]
Abstract
The accumulation of heterocyclic amines (HAs) and advanced glycation end products (AGEs) in thermally processed meats has been arising safety concerns. The effects of cooking conditions and seasoning addition on the formation of HAs and AGEs in Chinese traditional braised lamb were investigated by UPLC-MS/MS analysis. Soy sauce significantly increased the formation of HAs and AGEs, among which light soy sauce had the greatest promoting effect (69.45-15300.62 %). Conversely, spices inhibited HAs and AGEs formation, the inhibition rate of free HAs and AGEs reached 22.06-34.72 % when using 70 % ethanol extract. Hot blanching treatment and adding soy sauce and spices at a later stage could significantly suppress HAs and AGEs production. Flavonoids, including galangin, hesperidin, narirutin, etc., were identified as key effectors in spices. These findings help to promote awareness of the formation of HAs and AGEs in braised lamb and provide valuable insights for optimizing processing techniques to minimize their production.
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Affiliation(s)
- Qiaochun Chen
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, PR China
| | - Keyu Lu
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, PR China
| | - Jiayi He
- College of Chemistry and Environmental Engineering, Shenzhen 518060, PR China
| | - Qian Zhou
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, PR China
| | - Siqian Li
- College of Chemistry and Environmental Engineering, Shenzhen 518060, PR China
| | - Hui Xu
- College of Chemistry and Environmental Engineering, Shenzhen 518060, PR China
| | - Yuting Su
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, PR China.
| | - Mingfu Wang
- College of Chemistry and Environmental Engineering, Shenzhen 518060, PR China; Shenzhen Key Laboratory of Food Nutrition and Health, Shenzhen University, Shenzhen 518060, PR China.
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Chen Q, Xu Y, Dong H, Bai W, Zeng X. Unraveling the relationships between processing conditions and PhIP formation in chemical model system and roast pork patty via principal component analysis. Food Chem X 2024; 22:101404. [PMID: 38707784 PMCID: PMC11068533 DOI: 10.1016/j.fochx.2024.101404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 04/07/2024] [Accepted: 04/17/2024] [Indexed: 05/07/2024] Open
Abstract
2-amino-1-methyl-6-phenylimidazole [4,5-b] pyridine (PhIP) is one of the higher levels of HAAs produced in protein foods during heating. The effects of heating temperature, time, and concentration of precursors on PhIP and related substances in the chemical model system and roast pork patty were studied using HPLC-Q-Orbitrap-HRMS and GC-MS. Results showed that the heating temperature, time, and concentration of four precursors significantly affected PhIP and its related substances (P < 0.05) in the chemical model system. Among them, PhIP production was greatest when heating at 200 min with 220 °C, and the concentrations of phenylalanine, creatinine, glucose, and creatine added were 10, 20, 20, and 20 mmol/L, respectively. Moreover, as the fat proportion of roast pork patties increased, PhIP and its intermediate-phenylacetaldehyde concentrations increased substantially (P < 0.05). PCA results showed that the samples of PhIP and related substances gradually dispersed as the temperature and time increased, and there were obvious effects among them.
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Affiliation(s)
- Qi Chen
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Yan Xu
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Hao Dong
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Weidong Bai
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Xiaofang Zeng
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
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Yu D, Li Y, Jiang D, Kong F. Inhibitory effects of cassiae semen extract on the formation of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) in model system. Front Nutr 2024; 11:1407007. [PMID: 38903617 PMCID: PMC11188693 DOI: 10.3389/fnut.2024.1407007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Accepted: 05/24/2024] [Indexed: 06/22/2024] Open
Abstract
Introduction 2-Amino-1-methyl-6-phenylimidazole [4,5-b] pyridine (PhIP), a heterocyclic amine (HAA), is found in meat products heated at high temperatures. However, PhIP is a mutagenic and potential carcinogenic compound. Cassiae semen, a type of medicine and food homology plant, is abundant in China and has been less applied for inhibiting heterocyclic amines. Methods To investigate the inhibitory effect of cassiae semen extract on PhIP formation within a model system and elucidate the inhibitory mechanism, an ultrasonic-assisted method with 70% ethanol was used to obtain cassiae semen extract, which was added to a model system (0.6 mmol of phenylalanine: creatinine, 1:1). PhIP was analyzed by LC-MS to determine inhibitory effect. The byproducts of the system and the mechanism of PhIP inhibition were verified by adding the extract to a model mixture of phenylacetaldehyde, phenylacetaldehyde and creatinine. Results The results indicated that PhIP production decreased as the concentration of cassiae semen extract increased, and the highest inhibition rate was 91.9%. Byproduct (E), with a mass-charge ratio of m/z 199.9, was detected in the phenylalanine and creatinine model system but was not detected in the other systems. The cassiae semen extract may have reacted with phenylalanine to produce byproduct (E), which prevented the degradation of phenylalanine by the Strecker reaction to produce phenylacetaldehyde. Discussion Cassiae semen extract consumed phenylalanine, which is the precursor for PhIP, thus inhibiting the formation of phenylacetaldehyde and ultimately inhibiting PhIP formation. The main objective of this study was to elucidate the mechanism by which cassiae semen inhibit PhIP formation and establish a theoretical and scientific foundation for practical control measures.
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Affiliation(s)
- Di Yu
- School of Pharmacy, Guangxi University of Chinese Medicine, Nanning, China
| | | | | | - Fanlei Kong
- School of Pharmacy, Guangxi University of Chinese Medicine, Nanning, China
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Gumus D, Macit A, Guzel B, Tengilimoglu‐Metin MM, Kizil M. Bitter melon extract mitigates heterocyclic aromatic amine formation in chicken thigh meat. Food Sci Nutr 2024; 12:4259-4268. [PMID: 38873469 PMCID: PMC11167177 DOI: 10.1002/fsn3.4085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 02/23/2024] [Accepted: 02/28/2024] [Indexed: 06/15/2024] Open
Abstract
The purpose of the present research was to study the impact of bitter melon extract (BME) on the generation of heterocyclic aromatic amines (HAAs) in chicken thigh meat. Raw chicken samples were marinated overnight with various levels (0%, 0.5%, and 1%) of BME, and pan-fried at 150, 200, and 250°C for a total of 10 min. IQx, IQ, MeIQx, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, AαC, and MeAαC were detected in quantities that varied according to the cooking temperature and the concentration of BME. Notably, IQx, MeIQx, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, and AαC levels were reduced through the application of the marinade. Cooking at higher temperatures led to elevated levels of total HAAs. Total HAA levels were 0.98 ± 1.12 ng/g, 3.82 ± 2.12 ng/g, and 6.25 ± 3.35 ng/g in samples cooked at 150, 200, and 250°C, respectively (p < .01). BME demonstrated its effectiveness in mitigating total HAA levels, showing reductions ranging from 25.9% to 69.9%. The most effective concentration of BME in reducing total HAAs was 1% for all cooking temperatures, which might be attributed to its antioxidant activity. These results carry substantial implications for potentially incorporating natural extracts such as BME into chicken products as a viable strategy to reduce HAAs, thus enhancing the safety and quality of meat products.
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Affiliation(s)
- Damla Gumus
- Department of Nutrition and Dietetics, Faculty of Health SciencesHacettepe UniversityAnkaraTurkey
| | - Arife Macit
- Department of Nutrition and Dietetics, Faculty of Health SciencesHacettepe UniversityAnkaraTurkey
| | - Bengu Guzel
- Department of Nutrition and Dietetics, Faculty of Health SciencesHacettepe UniversityAnkaraTurkey
| | | | - Mevlude Kizil
- Department of Nutrition and Dietetics, Faculty of Health SciencesHacettepe UniversityAnkaraTurkey
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7
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Chu J, Lin S, Yuan Y, Zhang S, Zhang S. Effects of quercetin and l-ascorbic acid on heterocyclic amines and advanced glycation end products production in roasted eel and lipid-mediated inhibition mechanism analysis. Food Chem 2024; 441:138394. [PMID: 38199115 DOI: 10.1016/j.foodchem.2024.138394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 12/19/2023] [Accepted: 01/06/2024] [Indexed: 01/12/2024]
Abstract
Eel is a commercially important marine fish, frequently featured as sushi or roasted preparations. This study determined the formation of heterocyclic amines (HAs) and advanced glycation end products (AGEs) in roasted eel and evaluated the inhibitory mechanism of quercetin and l-ascorbic acid on their formation. The results indicate a respective reduction of 75.07% and 84.72% in total HAs, alongside a decline of 23.03% and 39.14% in AGEs. Additionally, fundamental parameters of roasted eel, lipid oxidation indicators and precursors were measured to elucidate the mechanisms and impact of natural antioxidants on HAs and AGEs formation in roasted eel. Furthermore, endeavors were made to probe into the molecular mechanisms governing the influence of key differential lipids on the generation of HAs and AGEs through lipid-mics analysis. This research emphasizes the potential of natural antioxidants in preventing harmful substances formation during eel thermal processing, which is helpful to food manufacturers for healthier food production.
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Affiliation(s)
- Junbo Chu
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Songyi Lin
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yi Yuan
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Siqi Zhang
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Simin Zhang
- SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, 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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8
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Gräfenhahn M, Beyrer M. Plant-Based Meat Analogues in the Human Diet: What Are the Hazards? Foods 2024; 13:1541. [PMID: 38790841 PMCID: PMC11121679 DOI: 10.3390/foods13101541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 04/25/2024] [Accepted: 05/13/2024] [Indexed: 05/26/2024] Open
Abstract
Research regarding meat analogues is mostly based on formulation and process development. Information concerning their safety, shelf life, and long-term nutritional and health effects is limited. This article reviews the existing literature and analyzes potential hazards introduced or modified throughout the processing chain of plant-based meat analogues via extrusion processing, encompassing nutritional, microbiological, chemical, and allergen aspects. It was found that the nutritional value of plant-based raw materials and proteins extracted thereof increases along the processing chain. However, the nutritional value of plant-based meat analogues is lower than that of e.g., animal-based products. Consequently, higher quantities of these products might be needed to achieve a nutritional profile similar to e.g., meat. This could lead to an increased ingestion of undigestible proteins and dietary fiber. Although dietary fibers are known to have many positive health benefits, they present a hazard since their consumption at high concentrations might lead to gastrointestinal reactions. Even though there is plenty of ongoing research on this topic, it is still not clear how the sole absorption of metabolites derived from plant-based products compared with animal-based products ultimately affects human health. Allergens were identified as a hazard since plant-based proteins can induce an allergic reaction, are known to have cross-reactivities with other allergens and cannot be eliminated during the processing of meat analogues. Microbiological hazards, especially the occurrence of spore- and non-spore-forming bacteria, do not represent a particular case if requirements and regulations are met. Lastly, it was concluded that there are still many unknown variables and open questions regarding potential hazards possibly present in meat analogues, including processing-related compounds such as n-nitrosamines, acrylamide, and heterocyclic aromatic amino acids.
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Affiliation(s)
- Maria Gräfenhahn
- Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland Valais-Wallis (HES-SO VS), 1950 Sion, Switzerland
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Zhao Q, Hou HM, Zhang GL, Hao H, Zhu BW, Bi J. In-situ growth of metal-organic frameworks on cellulose nanofiber aerogels for rapid adsorption of heterocyclic aromatic amines. Int J Biol Macromol 2024; 267:131584. [PMID: 38615856 DOI: 10.1016/j.ijbiomac.2024.131584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2024] [Revised: 04/05/2024] [Accepted: 04/11/2024] [Indexed: 04/16/2024]
Abstract
Heterocyclic aromatic amines (HAAs) are the main carcinogens produced during thermal processing of protein-rich foods. In this paper, a composite aerogel (TOCNFCa) with a stabilized dual-network structure was prepared via a template for the in-situ synthesis of UiO-66 on cellulose for the adsorption of HAAs in food. The dual-network structure of TOCNFCa provides the composite aerogel with excellent wet strength, maintaining excellent compressive properties. With the in-situ grown UiO-66 content up to 71.89 wt%, the hierarchical porosity endowed TOCNFCa@UiO-66 with the ability to rapidly adsorb HAAs molecules with high capacity (1.44-5.82 μmol/g). Based on excellent thermal stability, adsorption capacity and anti-interference, TOCNFCa@UiO-66 achieved satisfactory recoveries of HAAs in the boiled marinade, which is faster and more economical than the conventional SPE method. Moreover, TOCNFCa@UiO-66 could maintain 84.55 % of the initial adsorption capacity after 5 times of reuse.
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Affiliation(s)
- Qiyue Zhao
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China; Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China
| | - Hong-Man Hou
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China; Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China
| | - Gong-Liang Zhang
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China; Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China
| | - Hongshun Hao
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China; Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China
| | - Bei-Wei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China
| | - Jingran Bi
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China; Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China.
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10
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Huang X, You Y, Zeng X, Liu Q, Dong H, Qian M, Xiao S, Yu L, Hu X. Back propagation artificial neural network (BP-ANN) for prediction of the quality of gamma-irradiated smoked bacon. Food Chem 2024; 437:137806. [PMID: 37871425 DOI: 10.1016/j.foodchem.2023.137806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 09/28/2023] [Accepted: 10/17/2023] [Indexed: 10/25/2023]
Abstract
This study investigated the effect of gamma irradiation on smoked bacon quality during storage and developed a multi-quality prediction model based on gamma irradiation. Gamma irradiation reduced moisture content and improved the microbial safety of smoked bacon. It also accelerated protein and lipid oxidation and altered free amino acids and fatty acids composition. It was effective in slowing down quality deterioration and sensory quality decline during storage. The backpropagation artificial neural network (BP-ANN) model was constructed by using physical and chemical indicators, irradiation dose, and storage time as input variables, and the total number of colonies and sensory scores as output layers. The transfer functions of the input-hidden layer and hidden-output layer were ReLu and Sigmoid, respectively. There were 13 neurons in the hidden layer. Results showed that BP-ANN based on physical and chemical indicators, irradiation dose, and storage time had great potential in predicting the multiple quality of smoked bacon.
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Affiliation(s)
- Xiaoxia Huang
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Yun You
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Xiaofang Zeng
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Qiaoyu Liu
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China.
| | - Hao Dong
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China.
| | - Min Qian
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - SiLi Xiao
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Limei Yu
- College of Light Industry and Food Sciences, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
| | - Xin Hu
- Guangzhou Huang-Shang Huang Group Co., Ltd., Guangzhou 510170, China
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11
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Shi H, Gao R, Liu H, Wang Z, Zhang C, Zhang D. Qualitative and quantitative assessment of key aroma compounds, advanced glycation end products and heterocyclic amines in different varieties of commercially roasted meat products. Food Chem 2024; 436:137742. [PMID: 37857196 DOI: 10.1016/j.foodchem.2023.137742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2023] [Revised: 10/07/2023] [Accepted: 10/10/2023] [Indexed: 10/21/2023]
Abstract
Studies on the interactions and links between aroma and hazardous compounds were inadequately investigated. A complete analysis was conducted on the key aroma compounds, typical hazardous compounds and their precursors in 25 samples of roasted meats. Forty-nine aroma compounds were identified as essential odorants with odor-activity values exceeds 1. Nε-carboxymethyl lysine (CML, 11.78-49.32 μg/g) and Nε-carboxyethyl lysine (CEL, 8.48-171.00 μg/g) were identified as representative advanced glycation end products (AGEs) of meats with high concentrations. Harman and Norharman were typical heterocyclic aromatic amines. Meanwhile, correlation analysis indicated that aldehyde and alcohols showed a negative correlation with AGEs (p < 0.01), while pyrazines might affect the formation of Harman and Norharman. The furaldehyde, 1-hexanol, 2, 4-Decadienal, AGEs, and creatine were regarded as potential biomarkers that distinguished different roasted meat products. Therefore, the study could provide new insights for synergistic regulation of aroma and hazardous compounds in roasted meat products.
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Affiliation(s)
- Haonan Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Food Quality and Design, Wageningen University, PO Box 8130, 6700 EW Wageningen, the Netherlands
| | - Rongmei Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Huan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Chunjiang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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12
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Deng P, Yang T, Chai Z, Shen X, Oz F, Chen Q, Wang Z, He Z, Chen J, Zeng M. Synergistic inhibition against heterocyclic amines in beef patties: Caused by carbonyl-trapping and toxicity-reducing of amino acid combinations. Food Res Int 2024; 180:114057. [PMID: 38395574 DOI: 10.1016/j.foodres.2024.114057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 01/14/2024] [Accepted: 01/24/2024] [Indexed: 02/25/2024]
Abstract
The inhibitory effects of amino acids and their combinations on the formation of heterocyclic amines were investigated in this study. The great potential in the inhibition of HAs was observed in amino acid combinations compared with that of single agents. At a mass ratio of 1:1, a His-Pro combination achieved a maximum inhibitory rate of 80 %, and the total HAs content decreased to 4.70 ± 0.18 ng/g relative to the control (24.49 ± 2.18 ng/g). However, the inhibitory rate of triple combinations showed no obvious increase compared with the binary combinations. Benzaldehyde, phenylacetaldehyde, methylglyoxal, and glyoxal were positively correlated with HAs formation, and His-Pro combination (1:4) led to a significant reduction of benzaldehyde and phenylacetaldehyde at scavenging rates of 79 % and 92 %. Thus, the synergistic inhibition was achieved by simultaneously scavenging these aldehyde intermediates, and other inhibitory target, such as competition with precursors and elimination of final products can serve as supporting factors. These results provide a new perspective for approaches to enhance the suppression of HAs and control the formation of flavor compounds.
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Affiliation(s)
- Peng Deng
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Tian Yang
- Analysis and Testing Center, Jiangnan University, Wuxi 214122, China
| | - Zhongping Chai
- College of Resources and Environment, Xinjiang Agricultural University, Urumqi 830052, China
| | - Xing Shen
- College of Resources and Environment, Xinjiang Agricultural University, Urumqi 830052, China.
| | - Fatih Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey
| | - Qiuming Chen
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhaojun Wang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhiyong He
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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13
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Yu Z, Lu Y, Wei F, Zhang Y, Dong L, Wang S. The impact of natural spices additions on hazards development and quality control in roast beef patties. Food Chem 2024; 435:137644. [PMID: 37804732 DOI: 10.1016/j.foodchem.2023.137644] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 09/28/2023] [Accepted: 09/29/2023] [Indexed: 10/09/2023]
Abstract
The current focus in thermally processed meat production is to reduce the presence of hazardous compounds while maintaining product quality. This study utilized UPLC-MS/MS to examine the effects of rosemary, turmeric, and bay leaf on the development of hazards in roast beef patties, which demonstrated simultaneous inhibitory effects on malondialdehyde, glyoxal, methylglyoxal, 12 heterocyclic aromatic amines, acrylamide, and 5-hydroxymethylfurfural. Correlation analysis revealed that the total phenolic content and ferric-reducing antioxidant power of the spices were negatively correlated with polar hazards, non-polar heterocyclic aromatic amines, and aldehyde hazards, respectively. These findings underscore the vital role of hydroxyl groups and aromatic rings of phenols in inhibiting hazards formation. Additionally, the application of spices significantly reduced cooking loss and water loss and positively influenced textural quality and amino acid retention. These findings contribute to the understanding of the inhibitory effects of spices on multiple hazards and the quality control of heat-processed meat products.
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Affiliation(s)
- Zhenting Yu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Yingshuang Lu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Fan Wei
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Lu Dong
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
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14
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Shen X, Liu X, Wang X, Xue C, Chai Z, Zeng M, Chen J. Effect of Angelica dahurica, Angelica dahurica polysaccharides, and imperatorin on free and bound heterocyclic amine generation in roasted beef patties and release profiles of bound heterocyclic amines during in vitro digestion. Food Res Int 2024; 175:113639. [PMID: 38129016 DOI: 10.1016/j.foodres.2023.113639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 10/23/2023] [Accepted: 10/24/2023] [Indexed: 12/23/2023]
Abstract
This study explored the suppressive activity of Angelica dahurica (AD), AD polysaccharides, and imperatorin on free and bound heterocyclic amine (HA) formation in roast beef patties and release profiles of bound HAs during in vitro digestion. The suppressive effects and potential mechanisms associated with free radical quenching were explored using UPLC-MS/MS, multivariate statistical analysis, and electron paramagnetic resonance (EPR). AD (0.5%, 1.0%, and 1.5%) and imperatorin (0.005%, 0.010%, and 0.015%) showed a dose-dependent inhibition for both free and bound HAs, with AD polysaccharides showing a slight inhibitory capacity. The maximum inhibition of free and bound HAs was 36.31% (1.5% AD) and 35.68% (0.015% imperatorin). The EPR results demonstrated that alkyl radicals and 1O2 were the pivotal free radicals for HAs. Furthermore, AD and imperatorin dose-dependently decreased the level of these radicals. Intriguingly, after in vitro digestion, only AD polysaccharides significantly inhibited the release of bound HAs, with imperatorin even facilitating the release process. In this study, the capacity of the AD polysaccharide to suppress the release of bound HAs and the ability of AD and imperatorin to inhibit free and bound HAs in beef patties were identified for the first time.
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Affiliation(s)
- Xing Shen
- College of Resources and Environment, Xinjiang Agricultural University, Urumqi 830052, China; Xinjiang Key Laboratory of Soil and Plant Ecological Processes, Xinjiang Agricultural University, Urumqi 830052, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Xiuxiu Liu
- College of Resources and Environment, Xinjiang Agricultural University, Urumqi 830052, China; Xinjiang Key Laboratory of Soil and Plant Ecological Processes, Xinjiang Agricultural University, Urumqi 830052, China
| | - Xuemei Wang
- College of Geographical Science and Tourism, Xinjiang Normal University, Urumqi 830052, China
| | - Chaoyi Xue
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
| | - Zhongping Chai
- College of Resources and Environment, Xinjiang Agricultural University, Urumqi 830052, China; Xinjiang Key Laboratory of Soil and Plant Ecological Processes, Xinjiang Agricultural University, Urumqi 830052, China.
| | - Maomao Zeng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
| | - Jie Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
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15
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Xue T, Jiang Q, Xiang L, Xiao J, Fan D, Wang M, Zhao Y. Effect of chemical modification of κ-carrageenan on its inhibitory effect against heterocyclic amine (HAs) formation in roasted tilapia fish patties. Int J Biol Macromol 2023; 253:126586. [PMID: 37659490 DOI: 10.1016/j.ijbiomac.2023.126586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 08/15/2023] [Accepted: 08/27/2023] [Indexed: 09/04/2023]
Abstract
Sulfated κ-carrageenan (S-KC), carboxymethylated κ-carrageenan (C-KC), acetylated κ-carrageenan (A-KC) and phosphorylated κ-carrageenan (P-KC) were synthesized and tested for their inhibitory effect on heterocyclic amine (HAs) formation in roasted tilapia fish patties. Fish patties with 1 % of each hydrocolloid prepared by 90 % of fish and 10 % of an aqueous hydrocolloid dispersion were determined for HAs-levels after roasting. P-KC showed the strongest inhibitory effect against total HAs formation (20.95 %). Moreover, P-KC increased the content of creatinine and glucose but decreased the content of free amino acids in fish patties, indicating that P-KC may compete with creatinine and glucose to react with amino acids to suppress HAs generation. In addition, P-KC plus naringenin had a stronger inhibitory effect against HAs formation than P-KC or naringenin alone. P-KC at 1 % (w/w) and P-KC (0.5 %, w/w) plus naringenin (0.5 %, w/w) showed no significant effects on the color and textural properties compared to the control group (100 % fish), and had less impact on food quality than 1 % (w/w) KC. Therefore, our results suggest that chemical modification could enhance the inhibitory effect of some hydrocolloids on HAs formation, and an appropriate combination of hydrocolloids and flavonoids contributes to the attenuation of dietary exposure to genotoxic HAs.
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Affiliation(s)
- Tian Xue
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Fujian Province-Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal University, Fuqing 350300, China
| | - Qingqing Jiang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Leiwen Xiang
- Fujian Province-Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal University, Fuqing 350300, China
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain
| | - Daming Fan
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Mingfu Wang
- Institute for Advanced Study, Shenzhen University, Shenzhen, China.
| | - Yueliang Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai, China.
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16
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Zhang L, Liu J, Xu B, Wu D, Wu Y, Li G. β-Carbolines norharman and harman change neurobehavior causing neurological damage in Caenorhabditis elegans. Food Funct 2023; 14:10031-10040. [PMID: 37927231 DOI: 10.1039/d3fo03732k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2023]
Abstract
β-Carbolines norharman and harman, belonging to the class of heterocyclic aromatic amines (HAAs), are typical hazardous substances produced during the thermal processing of food. Compared to other HAAs, there have been limited reports on the toxicity of β-carbolines. Nevertheless, the current studies are concerned with the neurotoxic effects of norharman and harman at high doses. It is still unknown whether the relatively low dose of β-carbolines in foods induces neurotoxicity and the mechanism of the toxicity. In this study, C. elegans was exposed to a series of gradients of norharman and harman (0, 0.05, 5, and 10 mg L-1). The survival rate and indicators of ethology (locomotor behaviors, foraging behavior, and chemotaxis ability) were assessed. The antioxidant system and the contents of neurotransmitters, as well as the activity of acetylcholinesterase (AChE), were evaluated. Additionally, the RNA-seq screening of differentially expressed genes (DEGs) revealed the potential molecular mechanisms of norharman- and harman-induced toxic effects. Our results indicated that the risk of long-term exposure to norharman and harman at low doses (food-related doses) should be emphasized. Moreover, β-carbolines might induce neurotoxicity by causing oxidative damage, regulating the content of neurotransmitters, and interfering with cytochrome P450 metabolism. This study would provide a toxicological basis for the neurotoxicity of β-carbolines and lay the foundation for the risk assessment of endogenous pollutants in food.
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Affiliation(s)
- Luyao Zhang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China.
| | - Jialu Liu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China.
| | - Bufan Xu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China.
| | - Di Wu
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, BT9 5DL, UK
| | - Yongning Wu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China.
- NHC Key Laboratory of Food Safety Risk Assessment, Food Safety Research Unit (2019RU014) of Chinese Academy of Medical Science, China National Center for Food Safety Risk Assessment, Beijing 100021, China
| | - Guoliang Li
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China.
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17
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Wang H, Chu X, Du P, He H, He F, Liu Y, Wang W, Ma Y, Wen L, Wang Y, Oz F, Abd El-Aty A. Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction - A comprehensive review. Food Chem X 2023; 19:100833. [PMID: 37780237 PMCID: PMC10534170 DOI: 10.1016/j.fochx.2023.100833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 07/28/2023] [Accepted: 08/08/2023] [Indexed: 10/03/2023] Open
Abstract
This comprehensive review focuses on heterocyclic aromatic amines (HAAs), a class of chemicals that commonly form during the cooking or processing of protein-rich foods. The International Agency for Research on Cancer (IARC) has categorized certain HAAs as probable human carcinogens, highlighting the significance of studying their formation and control in food safety research. The main objective of this review is to address the knowledge gaps regarding HAAs formation and propose approaches to reduce their potential toxicity during thermal processing. By summarizing the mechanisms involved in HAAs formation and inhibition, the review encompasses both conventional and recent detection methods. Furthermore, it explores the distribution of HAAs in thermally processed meats prepared through various cooking techniques and examines their relative toxicity. Additionally, considering that the Maillard reaction, responsible for HAAs formation, also contributes to the unique flavors and aromas of cooked meat products, this review investigates the potential effects of inhibiting HAAs formation on flavor substances. A thorough understanding of these complex interactions provides a foundation for developing targeted interventions to minimize the formation of HAAs and other harmful compounds during food processing.
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Affiliation(s)
- Haijie Wang
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
- College of Life Sciences, Yantai University, Yantai 264005, China
| | - Xiaoran Chu
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
- College of Life Sciences, Yantai University, Yantai 264005, China
| | - Pengfei Du
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
| | - Hongjun He
- College of Life Sciences, Yantai University, Yantai 264005, China
| | - Feng He
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
- School of Life Sciences and Food Engineering, Hebei University of Engineering, Handan 056038, China
| | - Yaobo Liu
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
| | - Weiting Wang
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
| | - Yanli Ma
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
| | - Lei Wen
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
- College of Life Sciences, Yantai University, Yantai 264005, China
| | - Yuanshang Wang
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Fatih Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey
| | - A.M. Abd El-Aty
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt
- Department of Medical Pharmacology, Medical Faculty, Ataturk University, 25240 Erzurum, Turkey
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18
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Li W, Wan X, Chen C, Guo Y, Jiao Y, He Z, Chen J, Li J, Yan Y. Effects of soy protein and its hydrolysates on the formation of heterocyclic aromatic amines in roasted pork. Meat Sci 2023; 204:109236. [PMID: 37339566 DOI: 10.1016/j.meatsci.2023.109236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2023] [Revised: 04/13/2023] [Accepted: 05/30/2023] [Indexed: 06/22/2023]
Abstract
This study investigated the influence mechanism of soy protein and its hydrolysates (under three different degree of hydrolysis) on formation of heterocyclic aromatic amines (HAAs) formation in roasted pork. The results showed that 7S and its hydrolysates significantly inhibited the formation of quinoxaline HAAs, and the maximum inhibitory rate of MeIQx, 4,8-MeIQx, and IQx was 69%, 79%, and 100%, respectively. However, soy protein and its hydrolysates could promote the formation of pyridine HAAs (PhIP, and DMIP), its content increased significantly with the increase in the degree of hydrolysis of the protein. The content of PhIP increased 41, 54, and 165 times with the addition of SPI, 7S, and 11S at 11% degree of hydrolysis, respectively. In addition, they promoted the formation of β-carboline HAAs (Norharman and Harman), in a manner similar with that of PhIP, especially the 11S group. The inhibitory effect on quinoxaline HAAs was probably correlated with DPPH radical scavenging capacity. Nevertheless, the promotive effect on other HAAs might be related to the high levels of free amino acids and reactive carbonyls. This research may provide recommendation for the application of soy protein in high-temperature meat products.
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Affiliation(s)
- Weiwei Li
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Xin Wan
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Chunli Chen
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Yilin Guo
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Ye Jiao
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jianlin Li
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.
| | - Yan Yan
- Institute of Agro-products Processing, Anhui Academy of Agricultural Science, Hefei 230031, China; Anhui Engineering Laboratory of Food Microbial Fermentation and Functional Application, Hefei 230031, China; Anhui Modern Agriculture Development center, Hefei 230012, China.
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19
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Ma H, Chen W, Lv M, Qi X, Ruan Q, Pan C, Guo A. The inhibitory mechanism of 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx) formation by ultraviolet-gallic acid (UV-GA) during the oil-frying process of squid. Food Chem 2023; 418:135957. [PMID: 36989649 DOI: 10.1016/j.foodchem.2023.135957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 02/22/2023] [Accepted: 03/13/2023] [Indexed: 03/29/2023]
Abstract
The inhibitory effect of ultraviolet-gallic acid (UV-GA) on carbonyl valence and intermediates and precursors of 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx) was investigated to futher clarify the inhibitory mechanism for safety control the quality of oil-fried squid. Ultraviolet C-treated gallic acid (UVC-GA) and ultraviolet B-treated gallic acid (UVB-GA) were produced by ultraviolet 225 nm of band C and 300 nm of band B, respectively. The MeIQx contents in oil-fried squid were significantly higher, and UVC-GA and UVB-GA could significantly inhibit the MeIQx formation and the formation rates of carbonyl valence and precursors (threonine (Thr), creatinine, and glucose). The UVB-GA inhibited formaldehyde formation, while UVC-GA significantly reduced the formaldehyde, acetaldehyde, and 2,5-dimethyl pyrazine contents. In conculsion, UV-GA reduced carbonyl produced from the lipid oxidation to further weaken the catalysis of carbonyl, rendering the MeIQx precursor degrading into the intermediates during Strecker degradation. Thus, the MeIQx formation was inhibited.
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20
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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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21
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Feng Y, Shi Y, Huang R, Wang P, Li G. Simultaneous detection of heterocyclic aromatic amines and acrylamide in thermally processed foods by magnetic solid-phase extraction combined with HPLC-MS/MS based on cysteine-functionalized covalent organic frameworks. Food Chem 2023; 424:136349. [PMID: 37244185 DOI: 10.1016/j.foodchem.2023.136349] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 05/06/2023] [Accepted: 05/08/2023] [Indexed: 05/29/2023]
Abstract
Acrylamide (AA) and heterocyclic aromatic amines (HAAs), as classic hazards produced during food thermal processing, have been widely concerned, but because of their polarity difference, it is very difficult to detect these contaminants simultaneously. Herein, novel cysteine (Cys)-functionalized magnetic covalent organic frameworks (Fe3O4@COF@Cys) were synthesized via a thiol-ene click strategy and then used as adsorbents for magnetic solid-phase extraction (MSPE). Benefiting from the hydrophobic properties of COFs and the modification of hydrophilic Cys, AA and HAAs could be enriched simultaneously. Then, a rapid and reliable method based on MSPE coupled with HPLC-MS/MS was developed for the simultaneous detection of AA and 5 HAAs in thermally processed foods. The proposed method showed good linearity (R2 ≥ 0.9987) with satisfactory limits of detection (0.012-0.210 μg kg-1) and recoveries (90.4-102.8%). Actual sample analysis showed that the levels of AA and HAAs in French fries were affected by frying time and temperature, water activity of samples, content and type of reaction precursors, and reuse of oils.
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Affiliation(s)
- Yanmei Feng
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Yiheng Shi
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Rui Huang
- Zhongken Huashanmu Dairy Co., Ltd, Weinan 714019, China
| | - Panpan Wang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Guoliang Li
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
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22
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Wan X, Li D, Lu J, Yan Y, He Z, Chen J, Jiao Y, Li J, Li W. The construction of garlic diallyl disulfide nano-emulsions and their effect on the physicochemical properties and heterocyclic aromatic amines formation in roasted pork. Food Chem 2023; 408:135159. [PMID: 36549165 DOI: 10.1016/j.foodchem.2022.135159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 11/24/2022] [Accepted: 12/04/2022] [Indexed: 12/12/2022]
Abstract
Garlic diallyl disulfide (DAD) nano-emulsions consisting of soy proteins were constructed, and their effects on physicochemical properties and heterocyclic aromatic amines (HAAs) formation in roasted pork were investigated. DAD was well encapsulated by soy proteins with a mean particle of 400-700 nm. Applying DAD nano-emulsions to pork patties significantly altered the color and texture of roasted pork, with a slight increase in brightness and decreases in redness and yellowness. The flavor determination demonstrated that sulfur-containing compound levels in encapsulated DAD were significantly reduced, particularly 7S group compounds, indicating an effective shielding effect on the irritating odor of garlic oil by protein. The levels of three HAAs (MeIQx, PhIP, and Harman) were significantly reduced by DAD nano-emulsion exposure (51.84 %, 76.80 %, and 48.70 %, respectively). This study provides a new method for inhibiting HAA formation and improving the sensory qualities of meat products.
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Affiliation(s)
- Xin Wan
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Danyang Li
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Jiayan Lu
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Yan Yan
- Institute of Agro-products Processing, Anhui Academy of Agricultural Science, Hefei 230031, China.
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ye Jiao
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China
| | - Jianlin Li
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Weiwei Li
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.
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23
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Huang X, You Y, Liu Q, Dong H, Bai W, Lan B, Wu J. Effect of gamma irradiation treatment on microstructure, water mobility, flavor, sensory and quality properties of smoked chicken breast. Food Chem 2023; 421:136174. [PMID: 37086519 DOI: 10.1016/j.foodchem.2023.136174] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 03/10/2023] [Accepted: 04/13/2023] [Indexed: 04/24/2023]
Abstract
Effect of gamma irradiation on quality, flavor and sensory properties of smoked chicken breasts were investigated. Results indicated irradiation doses >3 kGy were effective for sterilization, while also produced a significant effect on overall quality of smoked chicken breast. Irradiation treatment could inhibit protein oxidation and accelerate lipid oxidation of smoked chicken breasts. High irradiation doses could increase the instability of free and bound water, as well as increase muscle fiber gap and juice loss significantly. Irradiation treatment also promoted free fatty acids and taste-presenting nucleotides degradation, effectively increased fresh-tasting amino acids contents and decreased bitter and sweet-tasting amino acids contents. The types and relative contents of volatiles, especially aldehydes, alcohols, aromatic hydrocarbons, and phenolic compounds, also changed after irradiation, while tartaric, pyruvic, and malic acids decreased. Results obtained can provide valuable reference data for improving the quality and flavor of smoked chicken breasts using gamma irradiation technology.
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Affiliation(s)
- Xiaoxia Huang
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Yun You
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Qiaoyu Liu
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
| | - Hao Dong
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
| | - Weidong Bai
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Bifeng Lan
- Guangzhou Furui High Energy Technology Co., Ltd., Guangdong Industrial 60Co Gamma Ray Application Engineering Technology Research Center, Guangzhou 511458, China
| | - Junshi Wu
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangzhou Furui High Energy Technology Co., Ltd., Guangdong Industrial 60Co Gamma Ray Application Engineering Technology Research Center, Guangzhou 511458, China
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24
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Merugu NK, Manapuram S, Chakraborty T, Karanam SK, Imandi SB. Mutagens in commercial food processing and its microbial transformation. Food Sci Biotechnol 2023; 32:599-620. [PMID: 37009045 PMCID: PMC10050501 DOI: 10.1007/s10068-022-01240-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 12/21/2022] [Accepted: 12/27/2022] [Indexed: 02/01/2023] Open
Abstract
Mutagens are chemical molecules that have the ability to damage DNA. Mutagens can enter into our body upon consumption of improperly cooked or processed food products such as high temperature or prolonged cooking duration. Mutagens are found in the food products can be classified into N-nitroso derivatives, polycyclic aromatic hydrocarbons, and heterocyclic aromatic amines. Food products with high fat and protein content are more prone to mutagenic formation. Microorganisms were found to be a potent weapon in the fight against various mutagens through biotransformation. Therefore, searching for the microorganisms which have the ability to transform mutagens and the development of techniques for the identification as well as detection of mutagens in food products is much needed. In the future, methods for the identification and detection of these mutagens as well as the identification of new and more potent microorganisms which can transform mutagens into non-mutagens are much needed.
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Affiliation(s)
- Narendra Kishore Merugu
- Department of Biotechnology, GITAM School of Technology, Gandhi Institute of Technology and Management (GITAM) Deemed to be University, Gandhi Nagar, Rushikonda, Visakhapatnam, Andhra Pradesh 530 045 India
| | - Saikumar Manapuram
- Department of Biotechnology, GITAM School of Science, Gandhi Institute of Technology and Management (GITAM) Deemed to be University, Gandhi Nagar, Rushikonda, Visakhapatnam, Andhra Pradesh 530 045 India
- Department of Genetic Toxicology, Vipragen Biosciences Private Limited, No. 67B, Hootagalli Industrial Area, Mysuru, Karnataka 570 018 India
| | - Tanushree Chakraborty
- Department of Biotechnology, GITAM School of Technology, Gandhi Institute of Technology and Management (GITAM) Deemed to be University, Gandhi Nagar, Rushikonda, Visakhapatnam, Andhra Pradesh 530 045 India
- Department of Biotechnology, GITAM School of Science, Gandhi Institute of Technology and Management (GITAM) Deemed to be University, Gandhi Nagar, Rushikonda, Visakhapatnam, Andhra Pradesh 530 045 India
| | - Sita Kumari Karanam
- Maharajah’s College of Pharmacy, Phool Baugh, Vizianagaram, Andhra Pradesh 535 002 India
| | - Sarat Babu Imandi
- Department of Biotechnology, GITAM School of Technology, Gandhi Institute of Technology and Management (GITAM) Deemed to be University, Gandhi Nagar, Rushikonda, Visakhapatnam, Andhra Pradesh 530 045 India
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25
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Niklas AA, Pedersen M, Christensen T, Duedahl-Olesen L. Simultaneous determination of heterocyclic aromatic amines and N-nitrosamines in fried bacon cubes and slices using LC-(ESI/APCI)-MS/MS. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2023; 40:493-507. [PMID: 36893441 DOI: 10.1080/19440049.2023.2185082] [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: 03/11/2023]
Abstract
Bacon manufacturing involves several processing steps including nitrite curing, followed by cooking processes, typically frying. During these processes, harmful processing contaminants such as N-nitrosamines (NAs) and heterocyclic aromatic amines (HAAs) can be formed. Consequently, we developed and validated a multi-class method for quantification of the most frequently reported HAAs and NAs in fried bacon. Satisfactory repeatability and reproducibility with limits of quantification between 0.1 and 0.5 ng g-1 for most of the compounds were achieved. Quantification in pan-fried bacon cubes and slices revealed generally low levels of individual HAAs (≤1.5 ng g-1), except in ready-to-eat bacon (0.9-2.9 ng g-1). Differences in amounts of individual HAAs were observed in cubes and slices, most likely due to meat thickness. Among volatile NAs (VNAs), only N-nitrosopiperidine (NPIP), N-nitrosopyrolidine (NPYR), and N-nitrosodibutylamine (NDBA) were found at generally low concentrations (≤5 ng g-1). In contrast, non-volatile NAs (NVNAs) were present in all tested samples at considerably higher amounts, for example, N-nitroso-thiazolidine-4-carboxylic acid (NTCA) at 12-77 ng g-1. N-nitrosodimethylamine (NDMA), N-nitrosodiethylamine (NDEA), N-nitrosodipropylamine (NDPA) were not detected in any samples. Statistical evaluation and principal component analysis revealed some differences among tested samples. Dietary exposure estimation of the Danish population to HAAs and NAs showed the highest exposure in the teenage group (10-17 years).
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Affiliation(s)
| | - Mikael Pedersen
- National Food Institute, Technical University of Denmark, Lyngby, Denmark
| | - Tue Christensen
- National Food Institute, Technical University of Denmark, Lyngby, Denmark
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26
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Cheng XR, Ma JH, Amadou I, Zhao W, Chen YY, Zhang CX, Guan B. Electrophilic components from Xiaoheiyao (rhizomes of Inula nervosa Wall.) alleviate the production of heterocyclic aromatic amines via creatinine inhibition. Food Chem 2023; 404:134561. [DOI: 10.1016/j.foodchem.2022.134561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 09/27/2022] [Accepted: 10/07/2022] [Indexed: 11/22/2022]
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27
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Xu Y, Cheng Y, Zhu Z, Guo H, Bassey AP, Huang T, Huang Y, Huang M. Inhibitory effect of mulberry leaf (Morus alba L.) extract on the formation of free and bound heterocyclic amines in pan-fried muscovy duck (Cairina moschata) patties. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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28
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A comprehensive overview of emerging techniques and chemometrics for authenticity and traceability of animal-derived food. Food Chem 2023; 402:134216. [DOI: 10.1016/j.foodchem.2022.134216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 08/21/2022] [Accepted: 09/09/2022] [Indexed: 11/17/2022]
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29
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Predicting the formation of 2-amino-3-methyl-imidazole[4,5-f]quinoline (IQ) in the Maillard reaction model system under various reaction conditions. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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30
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Wang Y, Dong M, Guo L, Zhu Y, Jiang Q, Xiao J, Wang M, Zhao Y. Effect of acrolein on the formation of harman and norharman in chemical models and roast beef patties. Food Res Int 2023; 164:112465. [PMID: 36738015 DOI: 10.1016/j.foodres.2023.112465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 12/04/2022] [Accepted: 01/03/2023] [Indexed: 01/09/2023]
Abstract
Harman and norharman were the most abundant β-carboline-type heterocyclic amines (HCAs) detected in various foodstuffs. Unsaturated fatty acids in foods may undergo rapid oxidative deterioration during transportation, storage and heat treatment, forming reactive carbonyl species (RCS). This work studied the effects of acrolein, a highly reactive RCS, on the formation of harman and norharman in the tryptophan model system. Results showed that 0.005, 0.01, 0.015, 0.02, 0.05, 0.1 and 0.2 mmol of acrolein led to harman production increased by 528 %, 752 %, 981 %, 1172 %, 1375 %, 1288 % and 768 % respectively, and led to norharman formation increased by 116 %, 129 %, 152 %, 169 %, and 197 %, 185 % and 157 %, respectively. Furthermore, acrolein addition reduced the residue of tryptophan (up to 63.19 %), but increased the level of the intermediates including formaldehyde (up to 352 %), acetaldehyde (up to 491 %), (1S,3S)-1-Methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid (MTCA, up to 1936 %), and 1,2,3,4-tetrahydro-β-carboline-3-carboxylicacid (THCA, up to 2142 %) in the tryptophan model system. Acrolein might react with tryptophan, harman and norharman to eliminate them directly. These data suggested that acrolein may contribute to harman and norharman formation through participating in the above complex chemical reactions. In addition, the content of harman and norharman produced in roast beef patties made of minced beef oxidized for 2, 4, 6, 8, and 10 days increased by 118 %, 188 %, 267 %, 137 %, and 48 %, respectively, and led to norharman formation increased by 140 %, 132 %, 90 %, 86 %, and 74 %, respectively compared with those made of fresh minced beef, which further illustrated that lipid oxidation products potentially contributed to harman and norharman formation.
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Affiliation(s)
- Yuanyuan Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Maofeng Dong
- Institute for Agro-food Standards and Testing Technology, Shanghai Academy of Agricultural Sciences, Shanghai, 201106, China
| | - Limin Guo
- Institute of Agro-Products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
| | - Yamin Zhu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Qingqing Jiang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, University of Vigo-Ourense Campus, E-32004 Ourense, Spain
| | - Mingfu Wang
- Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Yueliang Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.
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31
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Advantageous Effects of Sumac Usage in Meatball Preparation on Various Quality Criteria and Formation of Heterocyclic Aromatic Amines. SEPARATIONS 2023. [DOI: 10.3390/separations10010029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
Heterocyclic aromatic amines (HAAs) are mutagenic/carcinogenic compounds that can be formed during the cooking process of proteinaceous foods such as meat. Therefore, it is needed to inhibit or reduce their formations in cooked meats. Hereby, the effects of sumac usage (0.5%, w/w) in beef meatball preparation on the formation of HAAs and some quality parameters (water, pH, cooking loss, and lipid oxidation values) of meatballs cooked at 150 and 250 °C were investigated. The sumac usage caused a reduction in pH (p < 0.01), cooking loss (p < 0.05), lipid oxidation level (TBARS, p < 0.01), and total HAA amount (p < 0.05) of the samples. In addition, increasing the cooking temperature significantly decreased the pH value (p < 0.01) and increased the cooking loss (p < 0.05) of the samples. Only one compound, 2-amino-3,8-dimethylimidazo [4,5-ƒ]quinoxaline (MeIQx), from nine different HAAs studied in this study, could be determined, and the levels of the other HAAs studied were lower than their detection limits. On the other hand, MeIQx was not detected in the samples cooked at 150 °C, it was only determined in the control group samples cooked at 250 °C. The sumac usage completely inhibited MeIQx formation in the samples. Due to its positive effect on cooking loss value, lipid oxidation level, and MeIQx formation, it can be suggested to use sumac powder in meatball preparation.
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32
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Li X, Yang Z, Deng J, Chen C, Xu B, Li P. Effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks. Curr Res Food Sci 2022; 6:100406. [DOI: 10.1016/j.crfs.2022.100406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/23/2022] [Accepted: 11/29/2022] [Indexed: 12/03/2022] Open
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33
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Deng P, Chen Y, Xie S, Xue C, He Z, Chen Q, Wang Z, Qin F, Chen J, Zeng M. Accumulation of Heterocyclic Amines and Advanced Glycation End Products in Various Processing Stages of Plant-Based Burgers by UHPLC-MS/MS. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:14771-14783. [PMID: 36374967 DOI: 10.1021/acs.jafc.2c06393] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
The accumulation of heterocyclic amines (HAs) and advanced glycation end products (AGEs) during different processing stages was investigated in commercial raw materials to plant-based hamburger meats (PBHMs). Principal component analysis (PCA) was performed to explore the difference between the samples of each processing stage. The total free HA level accumulated from 4.74-6.63 ng/g in raw plant proteins to 5.81-20.23 ng/g in textured vegetable proteins after extrusion. The concentration of MeAαC increased from 29.23 ± 3.50 to 59.44 ± 0.26 ng/g, resulting in an accumulation of the total protein-bound HAs after cooking at 160 °C for 6 min, but the MeAαC content decreased to 42.26 ± 0.11 ng/g when the heating duration was prolonged to 12 min. An evident accumulation of AGEs was observed during the thermal home-processing of PBHM. The total levels for all HAs were 381.30 and 160.30 ng/g in roast beef patty (RBP) and PBHM, respectively, with RBP having a better amino acid composition pattern. These results may reveal the target processing stage, which should be paid attention to for the inhibition of Maillard reaction derivative harmful products (MRDHPs) in plant-based meat products.
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Affiliation(s)
- Peng Deng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Yang Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Siying Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Chaoyi Xue
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Qiuming Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
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34
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Heterocyclic aromatic amines in roasted chicken: formation and prediction based on heating temperature and time. Food Chem 2022; 405:134822. [DOI: 10.1016/j.foodchem.2022.134822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 10/03/2022] [Accepted: 10/29/2022] [Indexed: 11/06/2022]
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35
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Application of High-Performance Liquid Chromatography with Fluorescence Detection for Non-Polar Heterocyclic Aromatic Amines and Acridine Derivatives Determination in Pork Loin Roasted in a Roasting Bag. Foods 2022; 11:foods11213385. [DOI: 10.3390/foods11213385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 10/18/2022] [Accepted: 10/22/2022] [Indexed: 11/16/2022] Open
Abstract
Heat treatment of meat can lead to the formation of carcinogenic organic compounds. The influence of dried fruits on the formation of non-polar heterocyclic aromatic amines (carbolines) and nitrogen derivatives of polycyclic aromatic hydrocarbons (azaarenes) in roasted pork loin was elucidated. Two hundred grams of fruit per 1 kg of meat were used as stuffing. Carbolines, derivatives of pyridoimidazole and pyridoindole, and azaarenes (benzoacridines and dibenzoacridines) were determined by means of high-performance liquid chromatography with fluorescence detection. The total concentration of six δ-, γ- and α-carbolines in roasted pork loin was 1.3 ng/g. This content decreased by 64%, 58%, and 54% in pork loin stuffed with prunes, apricots, and cranberries, respectively. Concentrations of β-carbolines (harmane and norharmane) increased under the influence of added fruits. The norharmane content increased the most, from 2.2 ng/g in the control sample to 12.3 ng/g in meat prepared with cranberries. The harmane content increased from 1.0 ng/g to 3.6 ng/g in meat with prunes. The total concentration of azaarenes (two benzoacridines and dibenzo[a,c]acridine), which was close to 0.1 ng/g, decreased in dishes with prunes and apricots by 54% and 12%, respectively. Azaarenes were not found in samples of meat stuffed with cranberries.
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36
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Food protein aggregation and its application. Food Res Int 2022; 160:111725. [DOI: 10.1016/j.foodres.2022.111725] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 06/29/2022] [Accepted: 07/19/2022] [Indexed: 01/31/2023]
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37
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Gumus D, Kizil M. Reduction of heterocyclic aromatic amines formation in chicken thigh meat by
Vaccinium myrtillus
L. extract. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Damla Gumus
- Department of Nutrition and Dietetics, Faculty of Health Sciences Hacettepe University Sihhiye Ankara Turkey
| | - Mevlude Kizil
- Department of Nutrition and Dietetics, Faculty of Health Sciences Hacettepe University Sihhiye Ankara Turkey
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38
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Feng Y, Chen S, Zhao Y, Wu D, Li G. Heterocyclic aromatic amines induce Neuro-2a cells cytotoxicity through oxidative stress-mediated mitochondria-dependent apoptotic signals. Food Chem Toxicol 2022; 168:113376. [PMID: 35985368 DOI: 10.1016/j.fct.2022.113376] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 07/24/2022] [Accepted: 08/11/2022] [Indexed: 10/15/2022]
Abstract
Heterocyclic aromatic amines (HAAs) are a class of hazardous compounds produced in food thermal processing. These compounds raise concerns because they have mutagenic and carcinogenic properties. However, the neurotoxicity of these compounds has received limited attention. Here, the toxic effects of three HAAs, i.e. 9H-pyrido[3,4-b]indole (Norharman), 1-methyl-9H-pyrido[3,4-b]indole (Harman), and 2-amino-3-methylimidazole[4,5-f]quinoline (IQ) were investigated in Neuro-2a cells model. The results showed that the survival rate of cells decreased in a dose-dependent manner and apoptosis occurred after exposure to the three HAAs for 24 h and 48 h. Their neurotoxicity was ranked as Harman > Norharman > IQ. Further, treatment of Harman, Norharman, or IQ at 50 and 100 μM for 48 h led to intracellular REDOX imbalance, which was manifested as increased ROS and malondialdehyde (MDA) levels, decreased GSH/GSSG ratio, and reduced SOD and CAT activities. Moreover, Norharman and Harman up-regulated the expression level of nuclear factor erythroid 2-related factor 2 (Nrf2), as well as the mRNA levels of Heme oxygenase-1 (HO-1) and NAD(P)H quinone oxidoredutase1 (NQO1), while IQ had no significant effect on the levels of Nrf2, HO-1, and NQO1. Additionally, Harman, Norharman, or IQ exposure significantly reduced mitochondrial membrane potential and intracellular ATP levels and up-regulated the levels of apoptosis-related genes and proteins. Collectively, our finding suggested that HAAs were neurotoxic, with mechanisms related to induction of oxidative stress and mitochondrial dysfunction.
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Affiliation(s)
- Yanmei Feng
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Shasha Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Yan Zhao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Di Wu
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, BT9 5DL, UK.
| | - Guoliang Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China.
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Mitigative capacity of Kaempferia galanga L. and kaempferol on heterocyclic amines and advanced glycation end products in roasted beef patties and related mechanistic analysis by density functional theory. Food Chem 2022; 385:132660. [PMID: 35306240 DOI: 10.1016/j.foodchem.2022.132660] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 03/01/2022] [Accepted: 03/06/2022] [Indexed: 11/22/2022]
Abstract
The capacity of Kaempferia galanga L. (KG) and kaempferol to mitigate the formation of free and bound heterocyclic amines (HAs) and advanced glycation end products (AGEs) in roast beef patties was explored. Electron paramagnetic resonance (EPR) and density functional theory (DFT) were used to reveal the possible mechanisms involved in quenching the free radicals. KG (0.5%, 1.0%, 1.5%) and kaempferol (0.005%, 0.010%, 0.015%) reduced HAs and AGEs in a dose-dependent manner. Alkyl free radical, HOO·, and 1O2 were critical to the formation of HAs, and 1O2 was pivotal to AGEs. They were quenched by KG and kaempferol in a dose-dependent manner. DFT indicated that the 3-OH group of kaempferol was most pivotal and quenched the HOO· mainly via H-atom transfer. The active carbonyl intermediates phenylacetaldehyde, glyoxal, and methylglyoxal can also be reduced by KG and kaempferol in a dose-dependent manner, which may be result from the quenching of free radicals.
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40
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Wu X, Liu X, Yu L, Liu C, Lu X, Chen M, Zhao S. Rapid detection of heterocyclic aromatic amines in cakes by digital imaging colorimetry based on magnetic solid phase extraction with sulfonated hyper-cross-linked polymers. Food Chem 2022; 385:132690. [PMID: 35305438 DOI: 10.1016/j.foodchem.2022.132690] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 02/12/2022] [Accepted: 03/10/2022] [Indexed: 11/29/2022]
Abstract
To improve the hydrophobicity and poor separability of hyper-cross-linked polymers (HCPs) in extraction, a porous magnetic adsorbent (Fe3O4@SHCP) was constructed by facile post-modification to introduce sulfonic acid groups and magnetic nanoparticles for the magnetic solid-phase extraction of heterocyclic aromatic amines (HAAs). Owing to the double extraction mechanism adopted by Fe3O4@SHCP, it has a high extraction efficiency for HAAs. Coupled with high-performance liquid chromatography (HPLC), 5 HAAs in baked cakes were detected at one time. Under optimal extraction conditions, the enrichment factor of HAAs was up to 952-986, with LODs at 0.05-0.3 ng·g-1. Based on the HPLC method, novel digital imaging colorimetry (DIC) was developed to accurately and rapidly monitor HAAs in cakes. Additionally, the established DIC method has been used to successfully evaluate the effect of baking temperature and duration on HAAs in baked cakes.
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Affiliation(s)
- Xiaohai Wu
- Guangxi Neurological Diseases Clinical Research Center, Affiliated Hospital of Guilin Medical University, Guilin, Guangxi 541001, China; State Key Laboratory for the Chemistry and Molecular Engineering of Medicinal Resources, College of Chemistry and Pharmaceutical Science, Guangxi Normal University, Guilin, Guangxi 541004, China
| | - Xianzhi Liu
- Guangxi Neurological Diseases Clinical Research Center, Affiliated Hospital of Guilin Medical University, Guilin, Guangxi 541001, China
| | - Lan Yu
- Guangxi Neurological Diseases Clinical Research Center, Affiliated Hospital of Guilin Medical University, Guilin, Guangxi 541001, China
| | - Chengwei Liu
- Guangxi Neurological Diseases Clinical Research Center, Affiliated Hospital of Guilin Medical University, Guilin, Guangxi 541001, China.
| | - Xin Lu
- State Key Laboratory for the Chemistry and Molecular Engineering of Medicinal Resources, College of Chemistry and Pharmaceutical Science, Guangxi Normal University, Guilin, Guangxi 541004, China.
| | - Min Chen
- Guangxi Neurological Diseases Clinical Research Center, Affiliated Hospital of Guilin Medical University, Guilin, Guangxi 541001, China.
| | - Shulin Zhao
- State Key Laboratory for the Chemistry and Molecular Engineering of Medicinal Resources, College of Chemistry and Pharmaceutical Science, Guangxi Normal University, Guilin, Guangxi 541004, China
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41
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Zhang S, Wang R, Wang X, Chu J, Tang Y, Sun N, Lin S. Evaluating the effects of essential oils on heterocyclic amines production and lipid and protein oxidation in roasted large yellow croaker (
Larimichthys crocea
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Simin Zhang
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian P. R. China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
| | - Ruichun Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian P. R. China
| | - Xinyan Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian P. R. China
| | - Junbo Chu
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian P. R. China
| | - Yue Tang
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian P. R. China
| | - Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian P. R. China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian P. R. China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
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42
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Zhang G, Zou X, Mao W, Chen M. Heterocyclic Aromatic Amines and Risk of Kidney Stones: A Cross-Sectional Study in US Adults. Front Public Health 2022; 10:935739. [PMID: 35910865 PMCID: PMC9330616 DOI: 10.3389/fpubh.2022.935739] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Accepted: 06/20/2022] [Indexed: 12/02/2022] Open
Abstract
Background Heterocyclic aromatic amines (HAAs) are a group of harmful substances produced while cooking meat at high temperatures. This study aimed to investigate the relationship between HAAs and the occurrence of kidney stones. Methods Data on the level of four HAAs, including 2-Amino-9H-pyrido [2, 3-b] indole (A-α-C), 1-Methyl-9H-pyrido [3, 4-b] indole (Harman), 9H-Pyrido [3, 4-b] indole (Norharman), and 2-Amino-1-methyl-6-phenylimidazo [4, 5-b] pyridine (PhIP), in the urine from adult participants were extracted from the 2013–2014 NHANES database. Propensity score matching (PSM) was used to balance confounding variables between the stone former and non-stone former groups, and logistic regression analysis was performed to analyze the relationship between HAAs and the occurrence of kidney stones. Results Of the 1,558 eligible participants, a history of kidney stones was self-reported by 140 (9.0%). Compared to non-stone formers, stone formers had higher concentrations of A-α-C, Harman, and Norharman and lower concentrations of PhlP in urine. After adjusting for all other confounding variables, multivariate logistic regression analysis showed that the high-Harman group had a higher risk of kidney stones than the low-Harman group [adjusted odds ratios (aOR) = 1.618, 95% CI: 1.076–2.433, p = 0.021]. After PSM analysis, Harman concentration remained a risk factor for kidney stones (high-Harman group vs. low-Harman group: aOR = 1.951, 95% CI: 1.059–3.596, p = 0.032). Conclusion Increased urinary Harman concentrations are associated with an increased risk of kidney stones in the general US population.
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Affiliation(s)
- Guangyuan Zhang
- Department of Urology, Affiliated Zhongda Hospital of Southeast University, Nanjing, China
| | - Xiangyu Zou
- School of Basic Medical Sciences, Weifang Medical University, Weifang, China
- Xiangyu Zou
| | - Weipu Mao
- Department of Urology, Affiliated Zhongda Hospital of Southeast University, Nanjing, China
- Weipu Mao
| | - Ming Chen
- Department of Urology, Affiliated Zhongda Hospital of Southeast University, Nanjing, China
- *Correspondence: Ming Chen
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43
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Improved enrichment and analysis of heterocyclic aromatic amines in thermally processed foods by magnetic solid phase extraction combined with HPLC-MS/MS. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108929] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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44
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Macit A, Kizil M. Effect of olive leaf extract marination on heterocyclic aromatic amine formation in pan-fried salmon. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3908-3915. [PMID: 34952976 DOI: 10.1002/jsfa.11740] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 11/22/2021] [Accepted: 12/25/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND In this study, the reducing effects of varying levels of olive leaf extract (0%, 0.25%, 0.5%, 1% and 2%) on the formation of heterocyclic aromatic amines (HAAs) in pan-cooked salmon at 180 and 220 °C were examined. RESULTS All salmon samples were analyzed for ten HAAs: IQx, IQ, MeIQx, MeIQ, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, AαC, MeAαC and Trp-P-2. The most abundant HAA was MeIQ (≤2.98 ng g-1 ) followed by Trp-P-2 (≤2.40 ng g-1 ), MeIQx (≤0.83 ng g-1 ), IQ (≤0.41 ng g-1 ), 7,8-DiMeIQx (≤0.29 ng g-1 ), 4,8-DiMeIQx (≤0.16 ng g-1 ) and IQx (≤0.06 ng g-1 ). However, PhIP, AαC and MeAαC were undetectable in all samples. In the control samples, HAAs were found at levels ranging from not detected to 2.40 ng g-1 . Total HAA content was between 0.81 and 4.03 ng g-1 . The olive leaf extracts reduced the total HAA levels at all certain concentration levels at 180 °C and the reducing effects were found to be 32.78-77.69%. CONCLUSION The current study displayed that olive leaf extracts could be efficient when added in up to 1% concentration prior to cooking for reducing HAA formation without changing organoleptic characteristics of salmon. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Arife Macit
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
| | - Mevlude Kizil
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
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45
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Jing M, Jiang Q, Zhu Y, Fan D, Wang M, Zhao Y. Effect of acrolein, a lipid oxidation product, on the formation of the heterocyclic aromatic amine 2-amino-1-methyl-6-phenylimidazo[4,5- b]pyridine (PhIP) in model systems and roasted tilapia fish patties. Food Chem X 2022; 14:100315. [PMID: 35774638 PMCID: PMC9237630 DOI: 10.1016/j.fochx.2022.100315] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 04/14/2022] [Accepted: 04/20/2022] [Indexed: 11/18/2022] Open
Abstract
Acrolein was able to contribute to PhIP formation. Acrolein facilitated Strecker degradation of phenylalanine. Acrolein increased the formation of some key intermediates of PhIP. Acrolein reacted with phenylalanine, creatinine, and PhIP to form adducts. The oxidation of tilapia fish increased the PhIP formation in the roasted fish patties.
The effect of acrolein on the formation of the 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was investigated in a chemical model. Acrolein was found to increase PhIP formation at each tested addition level. 0–0.2 mmol of acrolein increased PhIP formation dose-dependently, while high levels of acrolein (>0.2 mmol) did not further increase PhIP formation. Mechanistic study showed that acrolein addition decreased the residue of phenylalanine and creatinine, but increased the content of some key intermediates. Further analysis indicated that acrolein can react with phenylalanine, creatinine, and PhIP to form adducts. These results suggested that acrolein was able to contribute to PhIP formation as a consequence of its comprehensive ability to facilitate Strecker degradation of phenylalanine and react with phenylalanine, creatinine, and PhIP. In addition, oxidation of the tilapia fish increased the PhIP formation in the roasted fish patties, further supporting the potential contribution role of lipid oxidation products to the formation of PhIP.
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Affiliation(s)
- Meilin Jing
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.,Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
| | - Qingqing Jiang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.,Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
| | - Yamin Zhu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.,Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
| | - Daming Fan
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Mingfu Wang
- Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Yueliang Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.,Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
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46
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Jiang X, Pan H, Ruan G, Hu H, Huang Y, Chen Z. Wettability tunable metal organic framework functionalized high internal phase emulsion porous monoliths for fast solid-phase extraction and sensitive analysis of hydrophilic heterocyclic amines. JOURNAL OF HAZARDOUS MATERIALS 2022; 431:128565. [PMID: 35359099 DOI: 10.1016/j.jhazmat.2022.128565] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 02/09/2022] [Accepted: 02/22/2022] [Indexed: 06/14/2023]
Abstract
Surface wettability greatly influences the adsorptive, catalytic, and diffuse performances of a porous material. To realize the improved adsorption performance to hydrophilic heterocyclic amines (HAs), polymeric high internal phase emulsions (polyHIPEs) that can be tuned from hydrophobic to hydrophilic is synthesized by facilely regulating the amount of metal organic frameworks (MOFs). The water contact angle of the MOFs and polyHIPEs hybrids (MOFs@polyHIPEs) decreases from 133° to 0° as the amount of amide-modified MOFs increases from 0% to 10%. The hydrophilization of divinybenzene (DVB) based polyHIPEs by MOFs hybridization significantly enhances their adsorption performance and enables them to be suitable for the solid phase extraction (SPE) of hydrophilic HAs. Under the optimized conditions, the MOFs@polyHIPEs achieve adsorption capacities ranging from 42.89 to 86.71 µg/g for HAs through the π-π interaction and hydrogen bonding. The adsorption follows the pseudo-second-order kinetic model, and the nitrogen atoms in/on the imidazole ring are identified as the active adsorption sites for hydrogen bonding. This SPE method, along with HPLC-MS detection, provides detection limits of HAs as low as 0.00020-0.00040 ng/mL. This work offers a feasible strategy in tuning the surface wettability of polyHIPEs without post-modification to achieve high-efficiency enrichment and analysis of HAs.
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Affiliation(s)
- Xiangqiong Jiang
- Guangxi Colleges and Universities Key Laboratory of Food Safety and Detection, College of Chemistry and Bioengineering, Guilin University of Technology, Guangxi 541004, China
| | - Hong Pan
- Guangxi Colleges and Universities Key Laboratory of Food Safety and Detection, College of Chemistry and Bioengineering, Guilin University of Technology, Guangxi 541004, China
| | - Guihua Ruan
- Guangxi Colleges and Universities Key Laboratory of Food Safety and Detection, College of Chemistry and Bioengineering, Guilin University of Technology, Guangxi 541004, China.
| | - Haoyun Hu
- Guangxi Colleges and Universities Key Laboratory of Food Safety and Detection, College of Chemistry and Bioengineering, Guilin University of Technology, Guangxi 541004, China
| | - Yipeng Huang
- Guangxi Colleges and Universities Key Laboratory of Food Safety and Detection, College of Chemistry and Bioengineering, Guilin University of Technology, Guangxi 541004, China.
| | - Zhengyi Chen
- Pharmacy School, Guilin Medical University, Guangxi 541004, China
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47
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Xue C, Chen Q, He Z, Qin F, Wang Z, Chen J, Zeng M. Release mechanism between sarcoplasmic protein-bound and free heterocyclic amines and the effects of dietary additives using an in-vitro digestion model. Food Chem 2022; 377:131993. [PMID: 34999453 DOI: 10.1016/j.foodchem.2021.131993] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 12/07/2021] [Accepted: 12/29/2021] [Indexed: 11/04/2022]
Abstract
In this study, the release mechanism between free and sarcoplasmic protein-bound heterocyclic amines (HAs) in an in-vitro digestion model were investigated by comparing changes in the amount of HAs between groups with different enzyme dosages and at different digestion stages. The effects of the addition of onions, peppers, and apples on the release mechanism were also studied. We found that bound HAs cannot be completely converted to free HAs under normal enzyme dosages and that a significant increase in HAs occurred in the intestines. The release rate of bound HAs was 5.99%-43.84%, and the total release rate of HAs was 36.67%. Furthermore, the release rate of β-carbolines was the highest (34.41%-43.84%). The addition of onions, peppers, and apples significantly increased the number of free HAs, with growth rates reaching 56.06%, 43.43%, and 54.44%, respectively. These additives mainly promoted the generation of free harman and norharman.
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Affiliation(s)
- Chaoyi Xue
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qiaochun Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
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48
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Jiang Y, Jiang Q, Fan D, Wang M, Zhao Y. Effect of Acrolein, a Lipid Oxidation Product, on the Formation of the Heterocyclic Aromatic Amine 2-Amino-3,8-dimethylimidazo[4,5- f]quinoxaline (MeIQx) in Model Systems and Roast Salmon Patties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:5887-5895. [PMID: 35504016 DOI: 10.1021/acs.jafc.2c00970] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The effect of acrolein, a lipid oxidation product, on the formation of the heterocyclic aromatic amine 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) was investigated in a chemical model containing glycine, creatinine, and glucose. Acrolein addition at 0.02-0.2 mmol increased MeIQx formation, while high levels of acrolein (>0.2 mmol) did not further increase MeIQx formation. Moreover, acrolein addition decreased the residue of glycine and creatinine but increased the residue of glucose; it also increased the formation of volatile intermediates in the MeIQx-producing chemical model. Further analysis indicated that acrolein can react with glycine, creatinine, and MeIQx to eliminate them. These results revealed that acrolein was able to contribute to MeIQx formation as a consequence of the comprehensive ability of acrolein to facilitate Strecker degradation of glycine, increase the formation of volatile intermediates, and react with glycine, creatinine, and MeIQx. In addition, the oxidation of minced salmon increased the content of MeIQx in the roasted salmon patties, further supporting the potential contribution role of lipid oxidation products in the formation of MeIQx.
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Affiliation(s)
- Ya Jiang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
| | - Qingqing Jiang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
| | - Daming Fan
- School of Food Science and Technology, Jiangnan University, Wuxi 214126, China
| | - Mingfu Wang
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
| | - Yueliang Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China
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49
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Release profiles of beef myofibril protein-bound heterocyclic amines and effects of dietary components on in vitro digestion. Food Res Int 2022; 155:111006. [DOI: 10.1016/j.foodres.2022.111006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 02/09/2022] [Accepted: 02/10/2022] [Indexed: 11/20/2022]
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50
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Kumar P, Brazel D, DeRogatis J, Valerin JBG, Whiteson K, Chow WA, Tinoco R, Moyers JT. The cure from within? a review of the microbiome and diet in melanoma. Cancer Metastasis Rev 2022; 41:261-280. [PMID: 35474500 PMCID: PMC9042647 DOI: 10.1007/s10555-022-10029-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Accepted: 03/28/2022] [Indexed: 12/17/2022]
Abstract
Therapy for cutaneous melanoma, the deadliest of the skin cancers, is inextricably linked to the immune system. Once thought impossible, cures for metastatic melanoma with immune checkpoint inhibitors have been developed within the last decade and now occur regularly in the clinic. Unfortunately, half of tumors do not respond to checkpoint inhibitors and efforts to further exploit the immune system are needed. Tantalizing associations with immune health and gut microbiome composition suggest we can improve the success rate of immunotherapy. The gut contains over half of the immune cells in our bodies and increasingly, evidence is linking the immune system within our gut to melanoma development and treatment. In this review, we discuss the importance the skin and gut microbiome may play in the development of melanoma. We examine the differences in the microbial populations which inhabit the gut of those who develop melanoma and subsequently respond to immunotherapeutics. We discuss the role of dietary intake on the development and treatment of melanoma. And finally, we review the landscape of published and registered clinical trials therapeutically targeting the microbiome in melanoma through dietary supplements, fecal microbiota transplant, and microbial supplementation.
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Affiliation(s)
- Priyanka Kumar
- Department of Medicine, University of California Irvine, Orange, CA, USA
| | - Danielle Brazel
- Department of Medicine, University of California Irvine, Orange, CA, USA
| | - Julia DeRogatis
- Department of Molecular Biology and Biochemistry, School of Biological Sciences, University of California, Irvine, CA, USA
| | - Jennifer B Goldstein Valerin
- Division of Hematology and Oncology, Department of Medicine, University of California Irvine, 101 The City Drive South, Building 200, Orange, CA, 92868, USA
| | - Katrine Whiteson
- Department of Molecular Biology and Biochemistry, School of Biological Sciences, University of California, Irvine, CA, USA
| | - Warren A Chow
- Division of Hematology and Oncology, Department of Medicine, University of California Irvine, 101 The City Drive South, Building 200, Orange, CA, 92868, USA
| | - Roberto Tinoco
- Department of Molecular Biology and Biochemistry, School of Biological Sciences, University of California, Irvine, CA, USA
| | - Justin T Moyers
- Division of Hematology and Oncology, Department of Medicine, University of California Irvine, 101 The City Drive South, Building 200, Orange, CA, 92868, USA.
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