Amino Acids Inhibitory Effects and Mechanism on 2‐Amino‐1‐Methyl‐6‐Phenylimidazo [4,5‐b]Pyridine (PhIP) Formation in the Maillard Reaction Model Systems

• Autores: Ziyi Linghu, Faris Karim, J. S. Smith
• Localización: Journal of food science, ISSN 0022-1147, Vol. 82, Nº 12, 2017, págs. 3037-3045
• Idioma: inglés
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• Resumen

  • This study was to investigate the inhibitory effects of amino acids (AAs) on the formation of 2‐amino‐1‐methyl‐6‐phenylimidazo [4,5‐b]pyridine (PhIP) and to evaluate the inhibition mechanism of PhIP in Maillard model systems. Different AAs were individually added into model systems heat‐treated at 180 °C/1 h. The PhIP, phenylacetaldehyde (PheAce), and pyrazines derivatives were determined using HPLC and GC‐MS. AAs significantly reduced (P< 0.05) PhIP levels in a dose‐dependent response, ranking as: Trp = Lys > Pro > Leu > Met > Val > Ile > Thr > Phe > Asp, at the highest molar ratio. The PheAce content was gradually reduced with increasing AAs levels, suggesting that AAs may inhibit PhIP formation through scavenging the available PheAce. A correlation between PhIP inhibition and PheAce‐scavenging activity of AAs was observed when PheAce and AAs were heated. The variety and quantity of pyrazines formed are highly depending on the type of AAs.