Influence of soybean isolate on the formation of heterocyclic aromatic amines in roasted pork and its possible mechanism

Yan, Yan; Zhou, Yingqin; Huang, Jingjing; Wan, Xin; Zeng, Maomao; Chen, Jie; Li, Weiwei; Jiang, Jian

doi:10.1016/j.foodchem.2021.130978

Cited by 12 publications

(10 citation statements)

References 37 publications

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“…HAs content was determined using the method of Yan et al (2022) with slight modifications. 2.0 g of the skin sample, 100 μL of the internal standard solution (200 μg/mL) and 3 mL of distilled water were added to a 50-mL centrifuge tube.…”

Section: Methodsmentioning

confidence: 99%

“…Heterocyclic amines (HAs), mainly composed of carbon, nitrogen, and hydrogen atom, are polycyclic aromatic compounds. These compounds are carcinogenic and mutagenic substances generated in protein-rich meat products during thermal processing ( Yan et al, 2022 ). HAs can be divided into thermic HAs and pyrolytic HAs according to their formation pathway ( Gibis, 2016 ; Bulanda and Janoszka, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks

Li¹,

Yang²,

Deng³

et al. 2023

Current Research in Food Science

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks

Li¹,

Yang²,

Deng³

et al. 2023

Current Research in Food Science

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“…AAs are also found in some food products because food components, such as nitrites and nitrates, can react with amino acids to form AAs. Heterocyclic aromatic amines (HAAs) are generated during cooking, especially in grilled or fried protein-rich foods. , HAAs are commonly detected in heated animal-derived foods because of the high content of creatine, which is needed for their generation, and have been reported in different types of cooked meat, , including smoked and baked sausage, chicken, , pork, and beef patties . Total levels of HAAs are typically in the 10–100 ng/g range …”

Section: Potential Sourcesmentioning

confidence: 99%

“…The specific compounds often reported in foods are 2‑amino-1-methyl-6-phenylimidazo[4,5- b ]pyridine (PhIP), 2‑amino-3,8-dimethylimidazo-[4,5- f ]quinoxaline (MeIQx), and β-carboline alkaloids, such as harmane, harmine, and harmalol . Levels vary by type of meat, cooking methods, and ingredients used. ,,,,, Concentrations of PhIP, MeIQx, harmane, and norharmane increase with longer frying times and higher temperatures . In addition, the presence of AAs in the coloring of food packaging can be a further contributor to their presence in food .…”

Section: Potential Sourcesmentioning

confidence: 99%

Tracking Aromatic Amines from Sources to Surface Waters

Edebali,

Krupčíková,

Goellner

et al. 2024

Environ. Sci. Technol. Lett.

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This review examines the environmental occurrence and fate of aromatic amines (AAs), a group of environmental contaminants with possible carcinogenic and mutagenic effects. AAs are known to be partially responsible for the genotoxic traits of industrial wastewater (WW), and AA antioxidants are acutely toxic to some aquatic organisms. Still, there are gaps in the available data on sources, occurrence, transport, and fate in domestic WW and indoor environments, which complicate the prevention of adverse effects in aquatic ecosystems. We review key domestic sources of these compounds, including cigarette smoke and grilled protein-rich foods, and their presence indoors and in aquatic matrices. This provides a basis to evaluate the importance of nonindustrial sources to the overall environmental burden of AAs. Appropriate sampling techniques for AAs are described, including copper-phthalocyanine trisulfonate materials, XAD resins in solid-phase extraction, and solid-phase microextraction methods, which can offer insights into AA sources, transport, and fate. Further discussion is provided on potential progress in the research of AAs and their behavior in an aim to support the development of a more comprehensive understanding of their effects and potential environmental risks.

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“…HA and AGE chemical model systems were established in accordance with previously reported methods [31][32][33] with some modifications to simulate the formation of IQ-type HAs, quinoxaline-type HAs and AGEs in grilled beef patties. The experimental groups consisted of alginic acid, chitosan, carrageenan, xanthan gum, KGM, pectin and gellan, which were added to the mixtures to achieve final concentrations of 0.1%, 0.5% and 1.5% (w/w).…”

Section: Inhibitory Effects Of Hydrocolloids On Ha and Age Formation ...mentioning

confidence: 99%

Inhibitory Effects of Some Hydrocolloids on the Formation of Advanced Glycation End Products and Heterocyclic Amines in Chemical Models and Grilled Beef Patties

Du,

Huang,

Zeng

et al. 2023

Polymers

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Effectively inhibiting the formation of heterocyclic amines (HAs) and advanced glycation end products (AGEs) is crucial to human health. In the present study, chemical model systems were used to evaluate the inhibitory effects of seven hydrocolloids on HA and AGE formation. The results showed that hydrocolloids effectively inhibited the formation of two major AGEs. However, their inhibitory action against HA formation showed unexpected results, wherein alginic acid, carrageenan and konjac glucomannan promoted the formation of 2-Amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP), harmane, norharmane and 2-amino-3,8-dimethyl-imidazo [4,5-f]-quinoline (MeIQx). Only chitosan and pectin showed significant inhibitory effects on HAs, reducing HA levels by 34.5–56.3% and 30.1–56.6%, respectively. In grilled beef patties, the addition of 1.5% chitosan and pectin significantly decreased AGE and HA content by 53.8–67.0% and 46.9–68.1%, respectively. Moreover, it had a limited impact on quality and sensory properties. Further mechanism studies conducted in model systems revealed that chitosan and pectin decreased the formation of key intermediates of AGEs and HAs. These findings suggest that chitosan and pectin are powerful inhibitors against AGE and HA formation with minimal impact on food quality. Therefore, their application in meat preparation and processing could effectively decrease human dietary exposure to HAs and AGEs.

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Influence of soybean isolate on the formation of heterocyclic aromatic amines in roasted pork and its possible mechanism

Cited by 12 publications

References 37 publications

Effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks

Effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks

Tracking Aromatic Amines from Sources to Surface Waters

Inhibitory Effects of Some Hydrocolloids on the Formation of Advanced Glycation End Products and Heterocyclic Amines in Chemical Models and Grilled Beef Patties

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