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Li X, Liu B, Liu H, Xing T, Cui C, Yan H, Yuan Y. Amino acids as methyl donors for the formation of N,N-dimethylpiperidinium (mepiquat) in model systems and cooked mushrooms. Food Chem 2023; 425:136488. [PMID: 37295210 DOI: 10.1016/j.foodchem.2023.136488] [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: 12/08/2022] [Revised: 03/31/2023] [Accepted: 05/27/2023] [Indexed: 06/12/2023]
Abstract
In the present study, new methylating agents for the formation of N,N-dimethylpiperidinium (mepiquat) were evaluated in both model and mushroom systems. Mepiquat levels were monitored using five model systems; alanine (Ala)/pipecolic acid (PipAc), methionine (Met)/PipAc, valine (Val)/PipAc, leucine (Leu)/PipAc, and isoleucine (Ile)/PipAc. The highest level of mepiquat was 1.97% at 260 °C for 60 min (Met/PipAc model system). Piperidine can actively combine with methyl groups in thermal reactions to form N-methylpiperidine and mepiquat. Additionally, mushrooms rich in amino acids were oven baked, pan cooked, and deep fried, respectively, to investigate the formation of mepiquat. Oven baking led to the highest mepiquat content of 63.22 ± 0.88 μg/kg. In summary, food constituents are the main source of precursors for mepiquat formation, the mechanism of which has been presented in both model systems and mushroom matrices rich in amino acids.
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Affiliation(s)
- Xuenan Li
- College of Food Science and Engineering, Jilin University, Changchun 130062, China; College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Bin Liu
- Jilin Province Product Quality Supervision and Inspection Institute, Changchun 130103, China
| | - Hui Liu
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Tianyang Xing
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Congcong Cui
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Haiyang Yan
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yuan Yuan
- College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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Konstantinidis N, Franke H, Schwarz S, Lachenmeier DW. Risk Assessment of Trigonelline in Coffee and Coffee By-Products. Molecules 2023; 28:molecules28083460. [PMID: 37110693 PMCID: PMC10146819 DOI: 10.3390/molecules28083460] [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: 03/14/2023] [Revised: 04/06/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
Trigonelline is a bioactive pyridine alkaloid that occurs naturally in high concentrations in coffee (up to 7.2 g/kg) and coffee by-products (up to 62.6 g/kg) such as coffee leaves, flowers, cherry husks or pulp, parchment, silver skin, and spent grounds. In the past, coffee by-products were mostly considered waste and discarded. In recent years, however, the use of coffee by-products as food has attracted interest because of their economic and nutritional value and the environmental benefits of sustainable resource use. Their authorization as so-called novel foods in the European Union may lead to increased oral exposure of the general population to trigonelline. Therefore, the aim of this review was to assess the risk to human health of acute and chronic exposure to trigonelline from coffee and coffee by-products. An electronic literature search was performed. Current toxicological knowledge is limited, with few human data available and a lack of epidemiological and clinical studies. There was no evidence of adverse effects after acute exposure. No conclusion can be drawn on chronic exposure to isolated trigonelline due to the lack of data. However, trigonelline ingested as a component of coffee and coffee by-products appears to be safe for human health, based on the safe traditional use of these products.
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Affiliation(s)
- Nick Konstantinidis
- Postgraduate Study Program "Toxicology and Environmental Protection", Rudolf-Boehm-Institut für Pharmakologie und Toxikologie, Universität Leipzig, Härtelstraße 16-18, 04107 Leipzig, Germany
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
| | - Heike Franke
- Postgraduate Study Program "Toxicology and Environmental Protection", Rudolf-Boehm-Institut für Pharmakologie und Toxikologie, Universität Leipzig, Härtelstraße 16-18, 04107 Leipzig, Germany
| | - Steffen Schwarz
- Coffee Consulate, Hans-Thoma-Strasse 20, 68163 Mannheim, Germany
| | - Dirk W Lachenmeier
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
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Hu C, Song X, Shao Z, Liu Y, Wang J, Sun B. Untargeted Metabolite Profiling of Adipose Tissue in Rats Exposed to Mepiquat. Foods 2023; 12:867. [PMID: 36832941 PMCID: PMC9956293 DOI: 10.3390/foods12040867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 02/06/2023] [Accepted: 02/13/2023] [Indexed: 02/22/2023] Open
Abstract
Mepiquat (Mep) is a contaminant produced by Maillard reaction with reducing sugar, free lysine and an alkylating agent under typical roasting conditions, particularly in the range of 200-240 °C. It has been reported that exposure to Mep is harmful to rats. However, its metabolic mechanism is still not clear. In this study, untargeted metabolomics was used to reveal the effect of Mep on the metabolic profile of adipose tissue in Sprague-Dawley rats. Twenty-six differential metabolites were screened out. Eight major perturbed metabolic pathways were found, which were linoleic acid metabolism, Phenylalanine, tyrosine, and tryptophan biosynthesis, phenylalanine metabolism, arachidonic acid metabolism, Glycine, serine, and threonine metabolism, glycerolipid metabolism, Alanine, aspartate, and glutamate metabolism, and glyoxylate and dicarboxylic acid metabolism. This study lays a solid foundation for clarifying the toxic mechanism of Mep.
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Affiliation(s)
| | | | | | | | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
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Papke RL, Karaffa M, Horenstein NA, Stokes C. Coffee and cigarettes: Modulation of high and low sensitivity α4β2 nicotinic acetylcholine receptors by n-MP, a biomarker of coffee consumption. Neuropharmacology 2022; 216:109173. [PMID: 35772522 PMCID: PMC9524580 DOI: 10.1016/j.neuropharm.2022.109173] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 05/27/2022] [Accepted: 06/23/2022] [Indexed: 10/17/2022]
Abstract
Smokers report particular appreciation for coffee with their first cigarettes of the day. We investigated with voltage-clamp experiments, effects of aqueous extracts (coffees) of unroasted and roasted coffee beans on the activity of human brain nicotinic acetylcholine receptor (nAChR) subtypes expressed in Xenopus oocytes, looking at complex brews, low molecular weight (LMW) fractions, and specific compounds present in coffee. When co-applied with PNU-120596, a positive allosteric modulator (PAM), the coffees stimulated currents from cells expressing α7 nAChR that were larger than ACh controls. The PAM-dependent responses to green bean coffee were three-fold greater than those to dark roasted coffee, consistent with α7 receptor activation by choline, a component of coffee that is partially degraded in the roasting process. Coffees were tested on both high sensitivity (HS) and low sensitivity (LS) forms of α4β2 nAChR, which are associated with nicotine addiction. To varying degrees, these receptors were both activated and inhibited by the coffees and LMW extracts. We also examined the activity of nine small molecules present in coffee. Only two compounds, 1-methylpyridinium and 1-1-dimethylpiperidium, produced during the process of roasting coffee beans, showed significant effects on nAChR. The compounds were competitive antagonists of the HS α4β2 receptors, but were PAMs for LS α4β2 receptors. HS receptors in smokers are likely to progressively desensitize through a day of smoking but may be hypersensitive in the mornings when brain nicotine levels are low. A smoker's first cup of coffee may therefore balance the effects of the day's first cigarette in the brain.
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Affiliation(s)
- Roger L Papke
- Department of Pharmacology and Therapeutics, University of Florida, PO Box 100267, Gainesville, FL, 32610-0267, (RLP, MK, CS), USA.
| | - Madison Karaffa
- Department of Pharmacology and Therapeutics, University of Florida, PO Box 100267, Gainesville, FL, 32610-0267, (RLP, MK, CS), USA
| | - Nicole A Horenstein
- Department of Chemistry, University of Florida, Gainesville, FL, 32611-7200, (NAH), USA
| | - Clare Stokes
- Department of Pharmacology and Therapeutics, University of Florida, PO Box 100267, Gainesville, FL, 32610-0267, (RLP, MK, CS), USA
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Effects of thermal processing on N,N-dimethylpiperidinium (mepiquat) formation in meat and vegetable products. Food Res Int 2021; 150:110771. [PMID: 34865786 DOI: 10.1016/j.foodres.2021.110771] [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: 04/21/2021] [Revised: 09/24/2021] [Accepted: 10/18/2021] [Indexed: 11/21/2022]
Abstract
N,N-dimethylpiperidinium (mepiquat) is an important food contaminant formed from natural ingredients during thermal processing. In this study, mepiquat formation in meat (pork and beef) and vegetables (potatoes and broccoli) was investigated via HPLC-MS/MS; the investigated cooking methods were oven baking, pan cooking, deep frying, and microwaving. The results showed that, among all foods, oven-baked potatoes showed the highest mepiquat level of 1064 μg/kg, which appeared after 20 min at 240 °C. The residual rates of mepiquat precursors, pipecolic acid (PipAc), betaine, choline, and trigonelline, were determined in oven-baked potatoes to investigate their correlation with mepiquat formation. The PipAc levels reduced by 99.8% at 260 °C after 30 min of oven baking, exhibiting a significantly high decomposition rate. Therefore, PipAc could be used as a marker of quality for the detection of mepiquat in thermally processed foodstuffs.
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