foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2024-7-2-206-212foodsyst-491Research ArticleСтатьиFormation of MeIQx and PhIP in model matrices from amino acids, carbohydrates, and creatineОбразование MeIQx и PhIP в модельных матрицах из аминокислот, углеводов и креатинаhttps://orcid.org/0000-0001-7693-3032УтьяновД. А.UtyanovD. A.

Утьянов Дмитрий Александрович -кандидат технических наук, научный сотрудник, лаборатория «Научно-методические работы, биологические и аналитические исследования».

109316, Москва, ул. Талалихина,26

Тел.: +7-495-676-79-61

Dmitry A. Utyanov - Candidate of Technical Sciences, Scientific Worker, Laboratory of Scientific and Methodical Work, Biological and Analytical Research, V.M. Gorbatov Federal Research Center for Food Systems.

26, Talalikhina str., 109316, Moscow

Tel.: +7-495-676-79-61

d.utyanov@fncps.ruhttps://orcid.org/0000-0002-9140-5390КуликовскийА. В.KulikovskiiA. V.

Куликовский Андрей Владимирович — кандидат технических наук, заведующий лабораторией «Научно-методические работы, биологические и аналитические исследования».

109316 Москва, ул. Талалихина 26,

Тел.: +7-495-676-79-81

Andrey V. Kulikovskii - Candidate of Technical Sciences, Head of Laboratory of Scientific and Methodical Work, Biological and Analytical Research, V.M. Gorbatov Federal Research Center for Food Systems.

26, Talalikhina str., 109316, Moscow

Tel.: +7-495-676-60-11

a.kulikovskii@fncps.ruhttps://orcid.org/0000-0002-3445-4559ХвостовД. В.KhvostovD. V.

Хвостов Даниил Владиславович — кандидат технических наук, научный сотрудник, лаборатория «Молекулярной биологии и биоинформатики».

109316, Москва, ул. Талалихина, 26

Teл.: +7–495–676–79–81

Daniil V. Khvostov - Candidate of Technical Sciences, Scientific Worker, Laboratory of Molecular Biology and Bioinformatics, V.M. Gorbatov Federal Research Center for Food Systems.

26, Talalikhina str., 109316, Moscow

Tel.: +7–495–676–79–81

d.hvostov@fncps.ruhttps://orcid.org/0000-0001-5679-3984КурзоваА. A.KurzovaA. A.

Курзова Анастасия Александровна — младший научный сотрудник, лаборатория «Научно-методические работы, биологические и аналитические исследования».

109316, Москва, ул. Талалихина, 26

Тел.: +7-495-676-79-61

Anastasiya A. Kurzova - Junior Researcher, Laboratory of Scientific and Methodical Work, Biological and Analytical Research V.M. Gorbatov Federal Re-search Center for Food Systems.

26, Talalikhina str., 109316, Moscow

Tel.: +7-495-676-79-61

a.kurzova@fncps.ruФедеральный научный центр пищевых систем им. В.М. ГорбатоваРоссияV.M. Gorbatov Federal Research Center for Food SystemsRussian Federation20241607202472206212Copyright © Utyanov D.A., Kulikovskii A.V., Khvostov D.V., Kurzova A.A., 20242024Утьянов Д.А., Куликовский А.В., Хвостов Д.В., Курзова А.A.Utyanov D.A., Kulikovskii A.V., Khvostov D.V., Kurzova A.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/491

The understanding of the reaction of HAA formation in foods is a key for finding methods for reduction of their quantity. Currently, more and more experimental works are dedicated to the question of HAA formation in model matrices to establish the main precursors, intermediate products, catalysts and inhibitors in the reaction of their formation. It is believed that HAAs are formed in foods in the course of the Maillard reaction. Amino acids, carbohydrates and creatin(in)e are assigned to the main precursors in the reaction of their formation. In this work, therefore, investigations of experimental matrices were carried out. The experimental matrices consisted of amino acids (eight essential, glutamic acid and aspartic acid), carbohydrates (glucose, fructose, saccharose, lactose) and creatine. The performed investigations have shown that carbohydrates can behave differently (both as catalysts and inhibitors) in the reaction of HAA formation. Among all studied matrices, the highest quantity of PhIP was found in the samples with phenylalanine; its content varied in a range from 7,159.79 to 27,837.79 ng/g. Based on this result, it is reasonable to suggest that among all amino acids, phenylalanine is the main precursor in the reaction of PhIP formation. High concentrations of PhIP were also observed in the samples with tryptophan in a range from 1,791.19 to 4,891.36 ng/g. The results obtained show that the use of certain sources of carbohydrates upon thermal processing of meat can theoretically lead to a reduction in the quantity of formed HAA.

Понимание реакции образования ГАА в пищевой продукции — ключ к поиску способов снижения количества их образования. Все больше экспериментальных работ в последнее время посвящается вопросу образования ГАА в модельных матрицах, чтобы установить основные прекурсоры, промежуточные продукты, катализаторы и ингибиторы в реакции их образования. Считается, что ГАА образуются в пищевой продукции в ходе реакции Майяра. К основными прекурсорам в реакции их образования относят аминокислоты, углеводы и креатин(ин). В связи с этим в настоящей работе были проведены исследования экспериментальных матриц, состоящих из аминокислот (8 незаменимых, глутаминовая кислота и аспарагиновая кислота), углеводов (глюкоза, фруктоза, сахароза, лактоза) и креатина. Проведенные исследования показали, что углеводы в реакции образования ГАА могут вести себя по-разному — и как катализаторы, и как ингибиторы. Из всех исследованных матриц в образцах с фенилаланином отмечено наибольшее количество PhIP, его содержание варьировалось в диапазоне от 7159,79 до 27837,79 нг/г, на основании чего справедливо предположить, что из всех аминокислот именно фенилаланин является основным прекурсором в реакции образования PhIP. Большие концентрации PhIP были также отмечены и в образцах с триптофаном, содержащимся в диапазоне от 1791,19 до 4891,36 нг/г. Полученные результаты показывают, что использование некоторых источников углеводов при термической обработке мяса в теории может приводить к уменьшению количества образующихся ГАА.

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The authors declare that there are no conflicts of interest present.