Effect of Creatine and Glucose on Formation of Heterocyclic Amines in Grilled Chicken Breasts

被引:24
作者
Gibis, Monika [1 ]
Loeffler, Myriam [1 ]
机构
[1] Univ Hohenheim, Inst Food Sci & Biotechnol, Dept Food Phys & Meat Sci, Garbenstr 21-25, D-70599 Stuttgart, Germany
关键词
heterocyclic amines; precursor; glucose; ribose; creatine; chicken; carcinogens; AROMATIC-AMINES; PHOSPHORYLATED SUGARS; MEAT-PRODUCTS; PHIP; BEEF; NORHARMAN; TEMPERATURE; INHIBITION; PRECURSORS; MARINADES;
D O I
10.3390/foods8120616
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The occurrence of heterocyclic amines (HAs) in grilled chicken breasts was investigated. All samples contained HAs, including MeIQx, PhIP, and the beta-carbolines harman and norharman. In particular, PhIP was found in concentrations of 1.5-9.1 ng/g, and MeIQx was detected at very low concentrations (n.d.-1.1 ng/g). The concentrations of two co-mutagenic beta-carbolines, harman and norharman, ranged from 0.8 to 2.3 ng/g when the content of the precursor glucose was varied from 100 to 620 mg/kg. In contrast, the content of the precursor creatine in non-grilled chicken breasts varied by only 8.6%. A significant linear correlation existed between the molar concentration of PhIP and the molar ratio of creatine/glucose (r = 0.88, p < 0.001). We, thus, conclude that the formation of PhIP may be inhibited with increasing concentrations of glucose in chicken breast. Chicken patties coated with ribose or glucose-containing water in oil emulsions confirmed that both reducing sugars decreased PhIP formation with the preferred concentrations (sensory analysis) of 0.5-1% for ribose and 1% for glucose leading to a reduction of PhIP formation by 28-34% and 39%, respectively.
引用
收藏
页数:13
相关论文
共 44 条
[1]  
Adamson RH, 1996, ARCH TOX S, V18, P303
[2]   Postcolumn derivatization method for determination of reducing and phosphorylated sugars in chicken by high performance liquid chromatography [J].
Aliani, M ;
Farmer, LJ .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (10) :2760-2766
[3]   Post-slaughter changes in ATP metabolites, reducing and phosphorylated sugars in chicken meat [J].
Aliani, Michel ;
Farmer, Linda J. ;
Kennedy, James T. ;
Moss, Bruce W. ;
Gordon, Alan .
MEAT SCIENCE, 2013, 94 (01) :55-62
[4]  
[Anonymous], 1994, OFFICIAL METHODS ANA, V15th
[5]  
[Anonymous], FOOD SCI TECHNOL
[6]   Kinetics of formation of polar heterocyclic amines in a meat model system [J].
Arvidsson, P ;
vanBoekel, MAJS ;
Skog, K ;
Jagerstad, M .
JOURNAL OF FOOD SCIENCE, 1997, 62 (05) :911-916
[7]   Effects of precursor composition and water on the formation of heterocyclic amines in meat model systems [J].
Borgen, E ;
Solyakov, A ;
Skog, K .
FOOD CHEMISTRY, 2001, 74 (01) :11-19
[8]   Carcinogenicity of consumption of red and processed meat [J].
Bouvard, Veronique ;
Loomis, Dana ;
Guyton, Kathryn Z. ;
Grosse, Yann ;
El Ghissassi, Fatiha ;
Benbrahim-Tallaa, Lamia ;
Guha, Neela ;
Mattock, Heidi ;
Straif, Kurt .
LANCET ONCOLOGY, 2015, 16 (16) :1599-1600
[9]  
BVL, 2011, AMTL SAMML UNT NACH
[10]  
Eskin NAM, 2013, BIOCHEMISTRY OF FOODS, 3RD EDITION, P245, DOI 10.1016/B978-0-12-242352-9.00006-0