为探究食品风味料单独使用及其与其他抑制剂复配联合使用对丙烯醛(acrolein,ACR)的协同抑制作用。该研究从风味料、食品添加剂中筛选5′-鸟苷酸二钠(disodium 5′-guanylate,GMP)、5′-肌苷酸二钠(disodium 5′-inosinate,IMP)、槲皮素(quercetin,QUE)、姜黄素(curcumin,CUR)、茶氨酸(thenine,THE)、谷氨酸钠(monosodium glutamate,MSG)和没食子酸丙脂(propyl gallate,PG)7种化合物,采用高效液相色谱-二极管列阵检测器测定了高温条件下对ACR的清除效果;而后以Chou-Talalay法则、采用CompuSyn软件分析复配后抑制ACR的效果,将具有协同增效的组合应用于肉饼配方,验证复配后对加工过程中产生的ACR的抑制效果。结果表明,7种抑制剂均有清除ACR的效果。GMP与THE、MSG和QUE按照IC50恒定比联用,在一定浓度范围内具有良好的协同抑制ACR的作用;将其复配组合添加到烤猪肉饼实际体系中,发现GMP+THE复配协同效果最佳,对烤肉饼中ACR的抑制率达到62.23%,约为单独使用的1.6倍;用含等量GMP的草菇代替GMP与THE复配添加到烤猪肉饼中对ACR的抑制效果与GMP+THE组相当。在此基础上,利用LC-MS/MS在肉饼中检出GMP和THE与ACR的加合产物,包括GMP-ACR、THE-ACR、THE-2ACR-1和THE-2ACR-2,表明二者在食品体系中协同抑制ACR的机理为分别形成各自加合产物,同时也证明了用草菇替代GMP纯品添加到食品中的可行性。该文挖掘出风味增鲜剂GMP与THE的组合,能够协同抑制食品加工过程中产生的ACR。该研究为高温ACR抑制剂的开发,降低食品加工过程中化学危害物ACR含量,提高食品安全性,预防ACR引发的慢性病变提供科学依据。
To investigate the synergistic inhibitory effect of food flavorings alone and in combination with other inhibitors on acrolein (ACR), seven compounds, including disodium 5′-guanylate (GMP), disodium 5′-inosinate (IMP), quercetin (QUE), curcumin (CUR), theanine (THE), propyl gallate (PG) and monosodium glutamate (MSG) were screened from flavor compounds and food additives.The inhibitory effect on ACR at high temperatures was determined by high-performance liquid chromatography-diode array detection, and then the synergistic inhibitory effect of these compounds on ACR was analyzed by using CompuSyn software according to the Chou-Talalay method, the combination with good synergistic inhibitory effect was used in roasted pork patties to verified the inhibitory effect on ACR generated during processing.Our results showed that all seven inhibitors had the ACR-scavenging ability;Secondly, GMP combined with THE, MSG, and QUE in a constant IC50 ratio had a good synergistic inhibitory effect on ACR within a certain concentration range;Thirdly, by adding its compound combination to the actual system of roasted pork patties, it was found that the GMP+THE compound had the best synergistic effect, with an inhibition rate of 62.23% on ACR in roasted pork patties, which was about 1.6 times that of using it alone, in addition, the inhibitory effect of using straw mushrooms containing an equal amount of GMP instead of the combination of GMP and THE in roasted pork cake on ACR is comparable to that of the GMP+THE group.On this basis, the adducts of GMP and THE with ACR, including GMP-ACR, THE-ACR, THE-2ACR-1, and THE-2ACR-2, were detected in pork patties using LC-MS/MS.This indicated that their synergistic inhibition of ACR is due to the formation of their respective adducts, and also proved the feasibility of using mushrooms to replace GMP pure products in food.This article selected the combination of flavor agents GMP and THE, which could synergistically inhibit ACR generated during food processing.This study provided a scientific basis for the development of high-temperature resistant ACR inhibitors, reducing the chemical hazard of ACR in food processing, improving food safety, and preventing chronic diseases caused by ACR.
[1] ALVARENGA G F, DE RESENDE MACHADO A M, BARBOSA R B, et al.Correlation of the presence of acrolein with higher alcohols, glycerol, and acidity in cachaças[J].Journal of Food Science, 2023, 88(4):1753-1768.
[2] YIN Z, GUO H Y, JIANG K Y, et al.Morin decreases acrolein-induced cell injury in normal human hepatocyte cell line LO2[J].Journal of Functional Foods, 2020, 75:104234.
[3] FERON V J, TIL H P, DE VRIJER F, et al.Aldehydes:Occurrence, carcinogenic potential, mechanism of action and risk assessment[J].Mutation Research/Genetic Toxicology, 1991, 259(3-4):363-385.
[4] SPONHOLZ W R.Analyse und vorkommen von aldehyden in Weinen[J].Zeitschrift Für Lebensmittel-Untersuchung und Forschung, 1982, 174(6):458-462.
[5] BEN HAMMOUDA I, FREITAS F, AMMAR S, et al.Comparison and characterization of volatile compounds as markers of oils stability during frying by HS-SPME-GC/MS and Chemometric analysis[J].Journal of Chromatography B, 2017, 1068:322-334.
[6] LEE C H, CHEN K T, LIN J A, et al.Recent advances in processing technology to reduce 5-hydroxymethylfurfural in foods[J].Trends in Food Science & Technology, 2019, 93:271-280.
[7] YAYLAYAN V A, KEYHANI A.Origin of carbohydrate degradation products in L-Alanine/D-[(13)C] glucose model systems[J].Journal of Agricultural and Food Chemistry, 2000, 48(6):2415-2419.
[8] YAYLAYAN V A, HARTY-MAJORS S, ISMAIL A A.Monitoring carbonyl-amine reaction and enolization of 1-hydroxy-2-propanone (Acetol) by FTIR spectroscopy[J].Journal of Agricultural and Food Chemistry, 1999, 47(6):2335-2340.
[9] RAMIREZ GARCIA A, HURLEY K, MARASTONI G, et al.Pathogenic and commensal gut bacteria harboring glycerol/diol dehydratase metabolize glycerol and produce DNA-reactive acrolein[J].Chemical Research in Toxicology, 2022, 35(10):1840-1850.
[10] JIN L, LORKIEWICZ P, XIE Z, et al.Acrolein but not its metabolite, 3-Hydroxypropylmercapturic acid (3HPMA), activates vascular transient receptor potential Ankyrin-1 (TRPA1):Physiological to toxicological implications[J].Toxicology and Applied Pharmacology, 2021, 426:115647.
[11] ZHU Y J, LIU M J, FU W R, et al.Association between serum aldehydes and hypertension in adults:A cross-sectional analysis of the national health and nutrition examination survey[J].Frontiers in Cardiovascular Medicine, 2022, 9:813244.
[12] CHANG X X, WANG Y D, ZHENG B, et al.The role of acrolein in neurodegenerative diseases and its protective strategy[J].Foods, 2022, 11(20):3203.
[13] HIKISZ P, JACENIK D.The tobacco smoke component, acrolein, as a major culprit in lung diseases and respiratory cancers:Molecular mechanisms of acrolein cytotoxic activity[J].Cells, 2023, 12(6):879.
[14] MONOGRAPHS VOL 128 GROUP I A R C.Carcinogenicity of acrolein, crotonaldehyde, and arecoline[J].The Lancet.Oncology, 2021, 22(1):19-20.
[15] ZHOU Q, GONG J, WANG M F.Phloretin and its methylglyoxal adduct:Implications against advanced glycation end products-induced inflammation in endothelial cells[J].Food and Chemical Toxicology, 2019, 129:291-300.
[16] ZHONG Y Q, LIANG Y, JIA M W, et al.Synephrine, as a scavenger and promoter, cooperates with hesperidin to reduce acrolein levels[J].Food Chemistry, 2024, 431:136896.
[17] HUANG Q J, ZHU Y D, LYU L S, et al.Translating in vitro acrolein-trapping capacities of tea polyphenol and soy genistein to in vivo situation is mediated by the bioavailability and biotransformation of individual polyphenols[J].Molecular Nutrition & Food Research, 2020, 64(1):1900274.
[18] ZHANG D M, JIANG X Y, XIAO L B, et al.Mechanistic studies of inhibition on acrolein by myricetin[J].Food Chemistry, 2020, 323:126788.
[19] LU Y, LIU J, TONG A Q, et al.Interconversion and acrolein-trapping capacity of cardamonin/alpinetin and their metabolites in vitro and in vivo[J].Journal of Agricultural and Food Chemistry, 2021, 69(40):11926-11936.
[20] GU H H, SI B, YANG C, et al.Elimination of acrolein by disodium 5′-guanylate or disodium 5′-inosinate at high temperature and its application in roasted pork patty[J].Journal of Agricultural and Food Chemistry, 2023, 71(50):20314-20324.
[21] ZHONG Y Q, LU Y L, LYU L S.Theanine in tea:An effective scavenger of single or multiple reactive carbonyl species at the same time[J].Journal of Agricultural and Food Chemistry, 2023.
[22] JIANG X Y, LYU H F, LU Y, et al.Trapping of acrolein by curcumin and the synergistic inhibition effect of curcumin combined with quercetin[J].Journal of Agricultural and Food Chemistry, 2021, 69(1):294-301.
[23] CHOU T C.Drug combination studies and their synergy quantification using the Chou-Talalay method[J].Cancer Research, 2010, 70(2):440-446.
[24] WANG J, GUO L Q, LIN J F.Composition of transgenic Volvariella volvacea tolerant to cold stress is equivalent to that of conventional control[J].Journal of Agricultural and Food Chemistry, 2009, 57(6):2392-2396.
[25] HU S, FENG X, HUANG W, et al.Effects of drying methods on non-volatile taste components of Stropharia rugoso-annulata mushrooms[J].LWT, 2020, 127:109428.
[26] CHEN J N, HUANG X H, ZHENG J, et al.Comprehensive metabolomic and lipidomic profiling of the seasonal variation of blue mussels (Mytilus edulis L.):Free amino acids, 5’-nucleotides, and lipids[J].LWT, 2021, 149:111835.
