Abstract: This study investigated the changes in 5-hydroxymethylfurfural(HMF) in four different types of commercial foods (coffee, biscuits, instant noodles, and chips) during simulated gastrointestinal digestion. After gastric digestion, a significant increase was observed for the HMF content in all selected foods expect coffee, which confirmed that some undetected HMF in foods during processing and storage were released under gastric condition. After further digestion of the gastric digests under simulated intestinal digestion, the HMF level in all tested foods significantly decreased, and there were large amounts of free amino acid produced. Additionally, the released amino acids, especially cysteine, was inversely proportional to the decrease in HMF in different foods. This may indicate that cysteine may react with HMF under intestinal condition, which resulted in a significant decrease in the concentration of HMF. Since it was observed in current research that forming HMF-cysteine adducts could reduce the toxicity of HMF towards Caco-2 cells, therefore, consuming suitable amount of protein when having foods high in HMF could reduce the toxicity of HMF.
曾睿,邹悦瑜,王歌,等. 4种食品中5-羟甲基糠醛在模拟胃肠消化过程中的变化[J]. 食品与发酵工业, 2019, 45(1): 83-87.
ZENG Rui,ZOU Yueyu,WANG Ge,et al. Changes in the content of 5-hydroxymethylfurfural in four different types of foods during in vitro gastrointestinal digestion[J]. Food and Fermentation Industries, 2019, 45(1): 83-87.
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2019, Vol. 45 
