研究了4种常见食品(咖啡、饼干、方便面、薯片)中5-羟甲基糠醛(5-hydroxymethylfurfural, HMF)在模拟胃肠消化过程中的变化规律。经过胃消化后,饼干、方便面和薯片中HMF的含量显著增长,说明这些食品中的HMF在加工和贮藏过程中被隐藏,在胃环境下又重新释放出来。胃消化物再经过肠消化后,4种食品中的HMF含量显著降低,而游离氨基酸含量显著增加,且不同食物中释放出的半胱氨酸含量与HMF消减量呈负相关,说明在肠道环境下,HMF可能与氨基酸、特别是半胱氨酸形成加合物导致HMF含量显著下降。由于HMF-半胱氨酸加合物的形成会降低HMF对Caco-2细胞的毒性,因此,在摄食HMF含量高的食品的同时,适量摄入蛋白质可消除HMF的危害。
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.
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