首页|葛仙米多糖提取物对模型体系中PhIP抑制效果研究

葛仙米多糖提取物对模型体系中PhIP抑制效果研究

扫码查看
原文链接
  • NETL
  • NSTL
  • 万方数据
高蛋白肉制品在热处理中容易生成稠环芳烃杂环胺,其中PhIP(2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine)是日常家庭烹饪中含量较高且有致癌风险的一种极性杂环胺.葛仙米为我国一种珍贵的野生蓝藻生物,是含有多种活性物质的一种新食品原料.该实验在苯丙氨酸和肌酐为前体物质的模型体系中,分别加入0,30,50,100,150 μg的葛仙米多糖提取物进行反应,利用UPLC-MS/MS对模型体系中反应前体物质苯丙氨酸和肌酐、中间产物苯乙醛及产物PhIP进行鉴定并监测含量变化,实验结果表明,葛仙米多糖提取物能较好地抑制杂环胺PhIP的生成,模型体系中苯丙氨酸、肌酐和苯乙醛含量均呈现先减少后增多的趋势.在葛仙米多糖提取物添加量为50 μg时,对模型反应体系中PhIP的抑制效果最好,抑制率为84.9%.推测葛仙米多糖提取物作用机制是通过抑制苯丙氨酸降解生成苯乙醛,阻碍其与肌酐发生反应,最终抑制PhIP的生成.该研究为利用葛仙米多糖提取物抑制食品热加工中PhIP的生成奠定了理论基础,有利于进一步开发具有葛仙米特殊风味的功能性调味品,为调味品产业发展提供了新的思路.
Study on Inhibitory Effect of Nostoc sphaeroides Polysaccharide Extracts on PhIP in Model System
High-protein meat products are prone to generate polycyclic aromatic heterocyclic amines during heat treatment,among which,PhIP(2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine)is a polar heterocyclic amine with high content in daily home cooking and a risk of cancer.Nostoc sphaeroides is a type of precious wild cyanobacteria in China,which is a new food raw material containing many kinds of active substances.In this experiment,0,30,50,100,150 μg Nostoc sphaeroides polysaccharide extracts are added into the model system with phenylalanine and creatinine as the precursor substances for reaction.UPLC-MS/MS is used to identify the precursor substances for reaction such as phenylalanine and creatinine,the intermediate product phenylacetaldehyde and the product PhIP in the model system and monitor the content changes.The results show that Nostoc sphaeroides polysaccharide extracts could inhibit the generation of heterocyclic amine PhIP,and the content of phenylalanine,creatinine and phenylacetaldehyde in the model system decreases firstly and then increases.The inhibition effect on PhIP in the model reaction system is the best when the addition amount of Nostoc sphaeroides polysaccharide extracts is 50 μg,with the inhibition rate of 84.9%.It is speculated that the mechanism of Nostoc sphaeroides polysaccharide extracts is inhibiting the degradation of phenylalanine to produce phenylacetaldehyde,hindering its reaction with creatinine,and finally inhibiting the generation of PhIP.This study has laid a theoretical foundation for inhibiting the generation of PhIP in heat treatment of food by Nostoc sphaeroides polysaccharide extracts,which is conducive to further developing functional condiments with special flavor of Nostoc sphaeroides,and has provided a new idea for the development of condiment industry.

Nostoc sphaeroides polysaccharide extractsphenylalaninecreatininephenylacetaldehydePhIPinhibitory mechanism

于迪、李优优、姜东华、孔繁磊、皮亦华

展开 >

广西中医药大学 药学院,南宁 530200

广西高发传染病中西医结合转化医学重点实验室,南宁 530200

葛仙米多糖提取物 苯丙氨酸 肌酐 苯乙醛 PhIP 抑制机制

国家自然科学基金广西中医药大学"桂派杏林青年英才"项目广西中医药大学校级科研项目广西高发传染病中西医结合转化医学重点实验室开发课题广西中医药大学桂派中医药传承创新团队资助项目

320605762022C0262023MS013KJT200072022A005

2024

10.3969/j.issn.1000-9973.2024.06.002

中国调味品
全国调味品科技情报中心站

中国调味品

CSTPCD北大核心
影响因子：0.541
ISSN：1000-9973
年,卷(期)：2024.49(6)
  • 25