Inhibitory effects of some hydrocolloids on the formation of heterocyclic amines in roast beef

Abstract2-amino-1-methyl-6-phenylimidazole[4,5-b]pyridine (PhIP) is one of the most abundant Heterocyclic amines (HAs) in meat products. Zanthoxylum bungeanum Maxim. leaf (ZML) extract has been shown to be rich in polyphenols, which are gaining increasing interest as efficient tools for inhibiting the formation of HAs. In the present work, the effects of ZML extract, major polyphenols, chlorogenic acid, hyperoside and quercitrin on the formation of PhIP in both roast beef patties and chemical model systems were investigated. UPLC-MS showed that ZML extract and those three polyphenols effectively inhibited PhIP formation. Additionally, GC-MS analysis showed that those three polyphenols significantly reduced the content of phenylacetaldehyde in the model systems, a key intermediate involved in PhIP formation. The subsequent UPLC-MS and TOF-MS/MS analysis found that hyperoside and quercitrin reacted with phenyacetaldehyde to form those four adducts, 8-C-(E-Phenylethenyl)hyperoside, 6-C-(E-Phenylethenyl)hyperoside, 8-C-(E-Phenylethenyl)quercitrin and 6-C-(E-Phenylethenyl)quercitrin, respectively. The results revealed that hyperoside and quercitrin could trap phenylacetaldehyde to form adducts, thereby, retarding the reaction of phenylacetaldehyde and creatinine, blocking the generation of PhIP.

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Inhibitory profiles of spices against free and protein-bound heterocyclic amines of roast beef patties as revealed by ultra-performance liquid chromatography–tandem mass spectrometry and principal component analysis

Food & Function ◽

10.1039/c7fo00935f ◽

2017 ◽

Vol 8 (11) ◽

pp. 3938-3950 ◽

Cited By ~ 5

Author(s):

Jing Chen ◽

Zhiyong He ◽

Fang Qin ◽

Jie Chen ◽

Dongsheng Cao ◽

...

Keyword(s):

Mass Spectrometry ◽

Principal Component ◽

Ultra Performance Liquid Chromatography ◽

Heterocyclic Amines ◽

Tandem Mass ◽

Inhibitory Effects ◽

Beef Patties ◽

Chromatography Tandem Mass Spectrometry ◽

Liquid Chromatography Tandem Mass ◽

Roast Beef

The inhibitory effects of spices on free and protein-bound heterocyclic amines as analysed by UPLC-MS/MS and PCA.

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Inhibitory effects of catechins on β-carbolines in tea leaves and chemical model systems

Food & Function ◽

10.1039/c7fo02053h ◽

2018 ◽

Vol 9 (6) ◽

pp. 3126-3133 ◽

Cited By ~ 2

Author(s):

Ye Jiao ◽

Yan Yan ◽

Zhiyong He ◽

Daming Gao ◽

Fang Qin ◽

...

Keyword(s):

Mass Spectrometry ◽

Liquid Chromatography ◽

Black Tea ◽

Heterocyclic Amines ◽

Model Systems ◽

Tandem Mass ◽

Inhibitory Effects ◽

Tea Leaves ◽

Ultrahigh Performance Liquid Chromatography ◽

Green And Black Tea

The profile of 18 heterocyclic amines from seven categories (including β-carbolines) in tea leaves during green and black tea processing procedures, as well as commercial tea products was screened by ultrahigh-performance liquid chromatography with tandem mass spectrometry.

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Inhibitory Effects of Food-Coloring Agents Derived fromMonascuson the Mutagenicity of Heterocyclic Amines

Journal of Agricultural and Food Chemistry ◽

10.1021/jf9703821 ◽

1997 ◽

Vol 45 (10) ◽

pp. 3980-3984 ◽

Cited By ~ 24

Author(s):

Satoko Izawa ◽

Nanaho Harada ◽

Toshirou Watanabe ◽

Naoki Kotokawa ◽

Akira Yamamoto ◽

...

Keyword(s):

Heterocyclic Amines ◽

Inhibitory Effects ◽

Coloring Agents

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The Inhibitory Effects of Heterotrigona Itama Honey Marinades on the Formation of Carcinogenic Heterocyclic Amines in Grilled Beef Satay

Molecules ◽

10.3390/molecules25173874 ◽

2020 ◽

Vol 25 (17) ◽

pp. 3874

Author(s):

Sharina Shamsudin ◽

Jinap Selamat ◽

Maimunah Sanny ◽

Nuzul Noorahya Jambari ◽

Rashidah Sukor ◽

...

Keyword(s):

High Performance ◽

Partial Least Squares Regression ◽

Stingless Bee ◽

Heterocyclic Amines ◽

Cancer Development ◽

Least Squares Regression ◽

Inhibitory Effects ◽

Risk Of Cancer ◽

Cooked Meats ◽

Food Toxicants

Heterocyclic amines (HCAs) are carcinogenic food toxicants formed in cooked meats, which may increase the risk of cancer development in humans. Therefore, in this study, the effect of stingless bee honey from different botanical origins on the formation of HCAs in grilled beef satay was investigated. HCAs concentration in grilled beef satay was determined by using high performance liquid chromatography (HPLC). In total, six of the most toxigenic HCAs representing aminoimidazo-azaarenes (AIAs) (MeIQx, 4,8-DiMeIQx, and PhIP) and amino carbolines (norharman, harman, and AαC) groups were identified in all the beef samples investigated. A significant reduction in HCAs was observed in grilled beef marinated in honey as compared to beef samples marinated in table sugar (control), in which the reduction of 95.14%, 88.45%, 85.65%, and 57.22% was observed in gelam, starfruit, acacia, and Apis honey marinades, respectively. According to the partial least squares regression (PLS) model, the inhibition of HCAs in grilled beef was shown to be significantly correlated to the antioxidant activity (IC50) of the honey samples. Therefore, the results of this study revealed that the addition of stingless bee honey could play an important role in reducing HCAs in grilled beef.

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Inhibitory effects of antioxidants on formation of heterocyclic amines

Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis ◽

10.1016/s0027-5107(97)00303-5 ◽

1998 ◽

Vol 402 (1-2) ◽

pp. 237-245 ◽

Cited By ~ 73

Author(s):

Atsuko Oguri ◽

Miharu Suda ◽

Yukari Totsuka ◽

Takashi Sugimura ◽

Keiji Wakabayashi

Keyword(s):

Heterocyclic Amines ◽

Inhibitory Effects

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TRYPTOPHAN PYROLYSIS PRODUCTS FOUND IN COOKED FOODS INHIBIT HUMAN PLATELET AGGREGATION BY INHIBITING CYCLOOXYGENASE

10.1055/s-0038-1643402 ◽

1987 ◽

Author(s):

S Manabe ◽

H Yanagisawa ◽

S Ishikawa ◽

Y Kitagawa ◽

K Tohyama ◽

...

Keyword(s):

Platelet Aggregation ◽

Cell Function ◽

Human Platelet ◽

Human Platelets ◽

Heterocyclic Amines ◽

Inhibitory Effects ◽

Pyrolysis Products ◽

Human Platelet Aggregation ◽

Leukocyte Aggregation

Humans are exposed to numerous toxic compounds in foods. During the past decade, several carcinogenic heterocyclic amines have been reported to be present in the cooked foods. Recently, we reported that some of the carcinogenic heterocyclic amines isolated from foods were present in human plasma. In order to know the effects of the carcinogens isolated from foods on the cell function, we investigated the effects of the carcinogenic heterocyclic amines including Trp-P-1(3-amino-l,4-dimethyl-5H-pyrido❘4,3-b❘indole) and Trp-P-2(3-amino-1-methyl-5H-pyrido❘4,3-b❘indole) on human platelet aggregation and polymorphonuclear leukocyte aggregation. Only tryptophan pyrolysis products, Trp-P-1 and Trp-P-2, had potent inhibitory effects on human platelet aggregation when platelets were preincubated with the carcinogens for 15 min. Other carcinogenic heterocyclic amines such as glutamic acid pyrolysates (Glu-P-1 and Glu-P-2) and 3H-imidazo ❘4,5-f❘quinoline-2-amines(IQ and MelQ) did show no effect on platelet aggregation even at 100 μM.The autoradiogram demonstrated that Tryptophan pyrolysis products, Trp-P-1 and Trp-P-2, dose-dependently inhibited the formation of HHT,PGD2,PGE2 and TXB2 induced by sodium arachidonate in human platelets labeled with ❘ 14c❘ arachidonic acid. Moreover, Trp-P-1 and Trp-P-2 did not show significant effects on leukocyte aggregation induced by sodium arachidonate (0.75mM) even at lOOnM. It is concluded that Trp-P-1 and Trp-P-2 isolated from cooked foodstuffs have potent inhibitory effects on the cyclo-oxygenase pathway of the platelet. Therefore, human platelet function might be affected with daily foods containing tryptophan pyrolysis products in vivo.

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