Formation of MeIQx and PhIP in model matrices from amino acids, carbohydrates, and creatine
https://doi.org/10.21323/2618-9771-2024-7-2-206-212
Abstract
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.
Supporting agencies: The article was published as part of the research topic No. FGOS-2024-0002 of the state assignment of the V.M. Gorbatov Federal Research Center for Food Systems of RAS.
About the Authors
D. A. Utyanov
V.M. Gorbatov Federal Research Center for Food Systems
Russian Federation
Russian Federation
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
A. V. Kulikovskii
V.M. Gorbatov Federal Research Center for Food Systems
Russian Federation
Russian Federation
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
D. V. Khvostov
V.M. Gorbatov Federal Research Center for Food Systems
Russian Federation
Russian Federation
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
A. A. Kurzova
V.M. Gorbatov Federal Research Center for Food Systems
Russian Federation
Russian Federation
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
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Review
For citations:
Utyanov D.A., Kulikovskii A.V., Khvostov D.V., Kurzova A.A. Formation of MeIQx and PhIP in model matrices from amino acids, carbohydrates, and creatine. Food systems. 2024;7(2):206-212. (In Russ.) https://doi.org/10.21323/2618-9771-2024-7-2-206-212
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