煎炸肉制品中杂环胺的控制技术及体内代谢调控研究进展
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摘要
杂环胺是富含蛋白质的食物在烹饪加工过程中产生的一类有害物质。由于煎炸过程温度较高,反应复杂,导致煎炸肉制品中杂环胺生成量较多。杂环胺具有较强的生物毒性,是一种潜在的致癌、致突变物质,长期摄入富含杂环胺的煎炸肉制品会对人体产生不良影响。本文对煎炸肉制品中的杂环胺进行了简介,包括其分类、结构以及生物毒性,综述了影响煎炸肉制品中杂环胺生成的因素和控制杂环胺生成的方法,并根据杂环胺的消化吸收和代谢机制,探讨了其在体内代谢的调控方式。
Heterocyclic amines(HAAs) is a kind of harmful substances originated from protein-rich foods during cooking process.Due to the high temperature of frying process,the reaction is complicated,resulting in a large amount of HAAs formation in fried meat products.HAAs is a kind of potential carcinogenic and mutagenic substance with strong biotoxicity,long-term intake of fried meat products rich in HAAs is hazardous to the human health.Thus,the information about HAAs related to classification,structure,biological toxicity were introduced,and the influences of formation of HAAs were summarized in this paper.Additionally,the inhibition of HAA information in fried meat products was reviewed.Finally,the mechanism of the digestion and absorption in body was clarified,and the control methods of HAAs in body were discussed.
Heterocyclic amines(HAAs) is a kind of harmful substances originated from protein-rich foods during cooking process.Due to the high temperature of frying process,the reaction is complicated,resulting in a large amount of HAAs formation in fried meat products.HAAs is a kind of potential carcinogenic and mutagenic substance with strong biotoxicity,long-term intake of fried meat products rich in HAAs is hazardous to the human health.Thus,the information about HAAs related to classification,structure,biological toxicity were introduced,and the influences of formation of HAAs were summarized in this paper.Additionally,the inhibition of HAA information in fried meat products was reviewed.Finally,the mechanism of the digestion and absorption in body was clarified,and the control methods of HAAs in body were discussed.
引文
[1]Zhang Q,Wan C,Wang C Z,et al.Evaluation of the nonaldehyde volatile compounds formed during deep-fat frying process[J].Food Chemistry,2018,243:151-161.
[2]Carvalho A M D,Carioca A A F,Fisberg R M,et al.Joint association of fruit,vegetable,and heterocyclic amine intake with DNA damage levels in a general population[J].Nutrition,2016,32(2):260-264.
[3]洪燕婷,王盼,朱雨辰,等.肉制品中HAAs形成与控制的研究进展[J].中国食品学报,2014,14(11):149-152.
[4]姚瑶,彭增起,邵斌,等.加工肉制品中杂环胺的研究进展[J].食品科学,2010,31(23):447-453.
[5]Meurillon M,Engel E.Mitigation strategies to reduce the impact of heterocyclic aromatic amines in proteinaceous foods[J].Trends in Food Science&Technology,2016,50:70-84.
[6]Lu F,Gunter K K,Cheng Q F.Heterocyclic amines and polycyclic aromatic hydrocarbons in commercial ready-to-eat meat products on UK market[J].Food Control,2017,73:306-315.
[7]Sanz A M,Pino V,Afonso A M.Metabolism and toxicology of heterocyclic aromatic amines when consumed in diet:influence of the genetic susceptibility to develop human cancer.A review[J].Food Research International,2008,41(4):327-340.
[8]Gibis M,Weiss J.Impact of precursors creatine,creatinine,and glucose on the formation of heterocyclic aromatic amines in grilled patties of various animal species[J].Journal of Food Science,2015,80(11):C2430-C2439.
[9]Rannou C,Laroque D,Renault E,et al.Mitigation strategies of acrylamide,furans,heterocyclic amines and browning during the Maillard reaction in foods[J].Food Research International,2016,90:154-176.
[10]Wang Y Y,Vuolo L L,Spingarn N E,et al.Formation of mutagens in cooked foods V.the mutagen reducing effect of soy protein concentrates and antioxidants during frying of beef[J].Cancer Letters,1982,16(2):179-189.
[11]Weisburger J H.Nutritional and toxicological consequences of food processing[M].The United States,Springer-Verlag,1991:137-151.
[12]Kikugawa K,Kato T,Hiramoto K,et al.Participation of the pyrazine cation radical in the formation of mutagens in the reaction of glucose/glycine/creatinine[J].Mutation Research/Genetic Toxicology and Environmental Mutagenesis,1999,444(1):133-144.
[13]Knize M G,Salmon C P,Mehta S S,et al.Analysis of cooked muscle meats for heterocyclic aromatic amine carcinogens[J].Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis,1997,376(1-2):129-134.
[14]Borgen E,Solyakov A,Skog K.Effects of precursor composition and water on the formation of heterocyclic amines in meat model systems[J].Food Chemistry,2001,74(1):11-19.
[15]Kanithaporn V A,Terry A H B,Melvin C H.Effect of enhancement on the formation of heterocyclic amines in cooked pork loins:Preliminary studies[J].Meat Science,2014,98(2):88-93.
[16]Puolanne E.New aspects of meat quality[M].The Netherlands,Elsevier Science&Technology,2017,167-190.
[17]Skog K,Steineck G,Augustsson K,et al.Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues[J].Carcinogenesis,1995,16(4):861-867.
[18]Thiébaud H P,Knizem G,Kuzmicky P A,et al.Airborne mutagens produced by frying beef,pork and a soy-based food[J].Food and Chemical Toxicology,1995,33(10):821-828.
[19]Knize M G,Dolbeare F A,Carroll K L,et al.Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties[J].Food and Chemical Toxicology,1994,32(7):595-603.
[20]Gibis M.Heterocyclic aromatic amines in cooked meat products:Causes,formation,occurrence and risk assessment[J].Comprehensive Reviews in Food Science and Food Safety,2016,15(2):269-302.
[21]于迪,于淑娟.模型体系反应中杂环胺(Ph IP)的形成及反应调控机理的研究[D].广州:华南理工大学,2016.
[22]Varela P,Fiszman S M.Hydrocolloids in fried foods.A review[J].Food Hydrocolloids,2011,25(8):1801-1812.
[23]Li J M,Nie S P.The functional and nutritional aspects of hydrocolloids in foods[J].Food Hydrocolloids,2016,53:46-61.
[24]Felton J,Fultz E,Dolbeare F,et al.Effect of microwave pretreatment on heterocyclic aromatic amine mutagens/carcinogens in fried beef patties[J].Food and Chemical Toxicology,1994,32(10):897-903.
[25]Haskaraca G,Demirok E,KolsarcN,et al.Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products[J].Food Research International,2014,63:373-381.
[26]Alaejos M S,Afonso A M.Factors that affect the content of heterocyclic aromatic amines in foods[J].Comprehensive Reviews in Food Science and Food Safety,2011,10:52-108.
[27]Cheng K W,Wong C C,Chao J,et al.Inhibition of mutagenic Ph IP formation by epigallocatechin gallate via scavenging of phenylacetaldehyde[J].Molecular Nutrition&Food Research,2009,53:716-725.
[28]Puangsombat K,Smith J S.Inhibition of heterocyclic amine formation in beef patties by ethanolic extracts of rosemary[J].Journal of Food Science,2010,75:T40-T47.
[29]Kikugawa K,Hiramoto K,Kato T,et al.Effect of food reductones on the generation of the pyrazine cation radical and on the formation of the mutagens in the reaction of glucose,glycine and creatinine[J].Mutation Research/Genetic Toxicology and Environmental Mutagenesis,2000,465(1):183-190.
[30]Balogh Z,Gray J,Gomaa E,et al.Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties[J].Food and Chemical Toxicology,2000,38(5):395-401.
[31]Wong D,Cheng K W,Wang M.Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties[J].Food Chemistry,2012,133(3):760-766.
[32]Shin H S,Strasburg G M,Gray J I.A model system study of the inhibition of heterocyclic aromatic amine formation by organosulfur compounds[J].Journal of Agricultural and Food Chemistry,2002,50(26):7684-7690.
[33]Kebba S A,Lekha S B,Julie-Anne J,et al.Inhibitory effects of apple peel polyphenol extract on the formation of heterocyclic amines in pan fried beef patties[J].Meat Science,2016,117:57-62.
[34]Tengilimoglu-Metin M M,Kizil M.Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat[J].Meat Science,2017,134:68-75.
[35]Daniela N,Monika G,Maria T R E,et al.Inhibitory effect of liposomal solutions of grape seed extract on the formation of heterocyclic aromatic amines[J].Food Chemistry,2014,62(1):279-287.
[36]Kekekoglu H,ren A.Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods[J].Meat Science,2014,96(4):1446-1451.
[37]Zhang Y,Luo Z,Shao Z,et al.Effects of antioxidants of bamboo leaves and flavonoids on 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine(Ph IP)formation in chemical model systems[J].Journal of Agricultural and Food Chemistry,2014,62:4798-4802.
[38]Tengilimoglu-Metin M M,Hamzalioglu A,Gokmen V,et al.Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat[J].Food Research International,2017,99(1):586-595.
[39]Zeng M M,Zhang M G,Chen J,et al.UPLC-MS/MS and multivariate analysis of inhibition of heterocyclic amine profiles by black pepper and piperine in roast beef patties[J].Chemometrics and Intelligent Laboratory Systems,2017,168:96-106.
[40]Persson E,Sjoholm I,Nyman M,et al.Addition of various carbohydrates to beef burgers affects the formation of heterocyclic amines during frying[J].Journal of Agricultural and Food Chemistry,2004,52(25):7561-7566.
[41]Funk C,Weber P,Thilker J,et al.Influence of lignification and feruloylation of maize cell walls on the adsorption of heterocyclic aromatic amines[J].Journal of Agricultural and Food Chemistry,2006,54:1860-1867.
[42]Carvalho A M,Miranda A M,Santos F A,et al.High intake of heterocyclic amines from meat is associated with oxidative stress[J].British Journal of Nutrition,2015,113(8):1301-1307.
[43]Turesky R J.Heterocyclic aromatic amine metabolism,DNAadduct formation,mutagenesis,and carcinogenesis[J].Drug Metabolism Reviews,2002,34(3):625-650.
[44]Reis S A D,Concei92o L L D,Siqueira N P,et al.Review of the mechanisms of probiotic actions in the prevention of colorectal cancer[J].Nutrition Research,2017,37:1-19.
[45]Dashwood R H.Protection by chlorophyllin against the covalent binding of 2-amino-3-methylimidazo[4,5-f]quinoline(IQ)to rat liver DNA[J].Carcinogenesis,1992,13(1):113-118.
[46]Lewandowska A,Przychodzen W,Kusznierewicz B,et al.Isothiocyanates may chemically detoxify mutagenic amines formed in heat processed meat[J].Food Chemistry,2014,157:105-110.
[47]Liew C,Schut H A J,Chin S F,et al.Protection of conjugated linoleic acids against 2-amino-3-methylimidazo[4,5-f]quinoline-induced colon carcinogenesis in the F344 rat:a study of inhibitory mechanisms[J].Carcinogenesis,1995,16:3037-3043.
[48]Platt K L,Edenharder R,Aderhold S,et al.Fruits and vegetables protect against the genotoxicity of heterocyclic aromatic amines activated by human xenobiotic-metabolizing enzymes expressed in immortal mammalian cells[J].Mutation Research/Genetic Toxicology and Environmental Mutagenesis,2010,703(2):90-98.
[49]Huber W W,Prustomersky S,Delbanco E,et al.Enhancement of the chemoprotective enzymes glucuronosyl transferase and glutathione transferase in specific organs of the rat by the coffee components kahweol and cafestol[J].Archives of Toxicology Supplement,2002,76(4):209-217.
[50]Viegas O,egura B,Pezdric M,et al.Protective effects of xanthohumol against the genotoxicity of heterocyclic aromatic amines MeIQx and Ph IP in bacteria and in human hepatoma(Hep G2)cells[J].Food and Chemical Toxicology,2012,50(3-4):949-955.
[51]Ho V,Brunetti V,Peacock S,et al.Exposure to meat-derived carcinogens and bulky DNA adduct levels in normal-appearing colon mucosa[J].Mutation Research/Genetic Toxicology and Environmental Mutagenesis,2017,821:5-12.
[2]Carvalho A M D,Carioca A A F,Fisberg R M,et al.Joint association of fruit,vegetable,and heterocyclic amine intake with DNA damage levels in a general population[J].Nutrition,2016,32(2):260-264.
[3]洪燕婷,王盼,朱雨辰,等.肉制品中HAAs形成与控制的研究进展[J].中国食品学报,2014,14(11):149-152.
[4]姚瑶,彭增起,邵斌,等.加工肉制品中杂环胺的研究进展[J].食品科学,2010,31(23):447-453.
[5]Meurillon M,Engel E.Mitigation strategies to reduce the impact of heterocyclic aromatic amines in proteinaceous foods[J].Trends in Food Science&Technology,2016,50:70-84.
[6]Lu F,Gunter K K,Cheng Q F.Heterocyclic amines and polycyclic aromatic hydrocarbons in commercial ready-to-eat meat products on UK market[J].Food Control,2017,73:306-315.
[7]Sanz A M,Pino V,Afonso A M.Metabolism and toxicology of heterocyclic aromatic amines when consumed in diet:influence of the genetic susceptibility to develop human cancer.A review[J].Food Research International,2008,41(4):327-340.
[8]Gibis M,Weiss J.Impact of precursors creatine,creatinine,and glucose on the formation of heterocyclic aromatic amines in grilled patties of various animal species[J].Journal of Food Science,2015,80(11):C2430-C2439.
[9]Rannou C,Laroque D,Renault E,et al.Mitigation strategies of acrylamide,furans,heterocyclic amines and browning during the Maillard reaction in foods[J].Food Research International,2016,90:154-176.
[10]Wang Y Y,Vuolo L L,Spingarn N E,et al.Formation of mutagens in cooked foods V.the mutagen reducing effect of soy protein concentrates and antioxidants during frying of beef[J].Cancer Letters,1982,16(2):179-189.
[11]Weisburger J H.Nutritional and toxicological consequences of food processing[M].The United States,Springer-Verlag,1991:137-151.
[12]Kikugawa K,Kato T,Hiramoto K,et al.Participation of the pyrazine cation radical in the formation of mutagens in the reaction of glucose/glycine/creatinine[J].Mutation Research/Genetic Toxicology and Environmental Mutagenesis,1999,444(1):133-144.
[13]Knize M G,Salmon C P,Mehta S S,et al.Analysis of cooked muscle meats for heterocyclic aromatic amine carcinogens[J].Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis,1997,376(1-2):129-134.
[14]Borgen E,Solyakov A,Skog K.Effects of precursor composition and water on the formation of heterocyclic amines in meat model systems[J].Food Chemistry,2001,74(1):11-19.
[15]Kanithaporn V A,Terry A H B,Melvin C H.Effect of enhancement on the formation of heterocyclic amines in cooked pork loins:Preliminary studies[J].Meat Science,2014,98(2):88-93.
[16]Puolanne E.New aspects of meat quality[M].The Netherlands,Elsevier Science&Technology,2017,167-190.
[17]Skog K,Steineck G,Augustsson K,et al.Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues[J].Carcinogenesis,1995,16(4):861-867.
[18]Thiébaud H P,Knizem G,Kuzmicky P A,et al.Airborne mutagens produced by frying beef,pork and a soy-based food[J].Food and Chemical Toxicology,1995,33(10):821-828.
[19]Knize M G,Dolbeare F A,Carroll K L,et al.Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties[J].Food and Chemical Toxicology,1994,32(7):595-603.
[20]Gibis M.Heterocyclic aromatic amines in cooked meat products:Causes,formation,occurrence and risk assessment[J].Comprehensive Reviews in Food Science and Food Safety,2016,15(2):269-302.
[21]于迪,于淑娟.模型体系反应中杂环胺(Ph IP)的形成及反应调控机理的研究[D].广州:华南理工大学,2016.
[22]Varela P,Fiszman S M.Hydrocolloids in fried foods.A review[J].Food Hydrocolloids,2011,25(8):1801-1812.
[23]Li J M,Nie S P.The functional and nutritional aspects of hydrocolloids in foods[J].Food Hydrocolloids,2016,53:46-61.
[24]Felton J,Fultz E,Dolbeare F,et al.Effect of microwave pretreatment on heterocyclic aromatic amine mutagens/carcinogens in fried beef patties[J].Food and Chemical Toxicology,1994,32(10):897-903.
[25]Haskaraca G,Demirok E,KolsarcN,et al.Effect of green tea extract and microwave pre-cooking on the formation of heterocyclic aromatic amines in fried chicken meat products[J].Food Research International,2014,63:373-381.
[26]Alaejos M S,Afonso A M.Factors that affect the content of heterocyclic aromatic amines in foods[J].Comprehensive Reviews in Food Science and Food Safety,2011,10:52-108.
[27]Cheng K W,Wong C C,Chao J,et al.Inhibition of mutagenic Ph IP formation by epigallocatechin gallate via scavenging of phenylacetaldehyde[J].Molecular Nutrition&Food Research,2009,53:716-725.
[28]Puangsombat K,Smith J S.Inhibition of heterocyclic amine formation in beef patties by ethanolic extracts of rosemary[J].Journal of Food Science,2010,75:T40-T47.
[29]Kikugawa K,Hiramoto K,Kato T,et al.Effect of food reductones on the generation of the pyrazine cation radical and on the formation of the mutagens in the reaction of glucose,glycine and creatinine[J].Mutation Research/Genetic Toxicology and Environmental Mutagenesis,2000,465(1):183-190.
[30]Balogh Z,Gray J,Gomaa E,et al.Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties[J].Food and Chemical Toxicology,2000,38(5):395-401.
[31]Wong D,Cheng K W,Wang M.Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties[J].Food Chemistry,2012,133(3):760-766.
[32]Shin H S,Strasburg G M,Gray J I.A model system study of the inhibition of heterocyclic aromatic amine formation by organosulfur compounds[J].Journal of Agricultural and Food Chemistry,2002,50(26):7684-7690.
[33]Kebba S A,Lekha S B,Julie-Anne J,et al.Inhibitory effects of apple peel polyphenol extract on the formation of heterocyclic amines in pan fried beef patties[J].Meat Science,2016,117:57-62.
[34]Tengilimoglu-Metin M M,Kizil M.Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat[J].Meat Science,2017,134:68-75.
[35]Daniela N,Monika G,Maria T R E,et al.Inhibitory effect of liposomal solutions of grape seed extract on the formation of heterocyclic aromatic amines[J].Food Chemistry,2014,62(1):279-287.
[36]Kekekoglu H,ren A.Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods[J].Meat Science,2014,96(4):1446-1451.
[37]Zhang Y,Luo Z,Shao Z,et al.Effects of antioxidants of bamboo leaves and flavonoids on 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine(Ph IP)formation in chemical model systems[J].Journal of Agricultural and Food Chemistry,2014,62:4798-4802.
[38]Tengilimoglu-Metin M M,Hamzalioglu A,Gokmen V,et al.Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat[J].Food Research International,2017,99(1):586-595.
[39]Zeng M M,Zhang M G,Chen J,et al.UPLC-MS/MS and multivariate analysis of inhibition of heterocyclic amine profiles by black pepper and piperine in roast beef patties[J].Chemometrics and Intelligent Laboratory Systems,2017,168:96-106.
[40]Persson E,Sjoholm I,Nyman M,et al.Addition of various carbohydrates to beef burgers affects the formation of heterocyclic amines during frying[J].Journal of Agricultural and Food Chemistry,2004,52(25):7561-7566.
[41]Funk C,Weber P,Thilker J,et al.Influence of lignification and feruloylation of maize cell walls on the adsorption of heterocyclic aromatic amines[J].Journal of Agricultural and Food Chemistry,2006,54:1860-1867.
[42]Carvalho A M,Miranda A M,Santos F A,et al.High intake of heterocyclic amines from meat is associated with oxidative stress[J].British Journal of Nutrition,2015,113(8):1301-1307.
[43]Turesky R J.Heterocyclic aromatic amine metabolism,DNAadduct formation,mutagenesis,and carcinogenesis[J].Drug Metabolism Reviews,2002,34(3):625-650.
[44]Reis S A D,Concei92o L L D,Siqueira N P,et al.Review of the mechanisms of probiotic actions in the prevention of colorectal cancer[J].Nutrition Research,2017,37:1-19.
[45]Dashwood R H.Protection by chlorophyllin against the covalent binding of 2-amino-3-methylimidazo[4,5-f]quinoline(IQ)to rat liver DNA[J].Carcinogenesis,1992,13(1):113-118.
[46]Lewandowska A,Przychodzen W,Kusznierewicz B,et al.Isothiocyanates may chemically detoxify mutagenic amines formed in heat processed meat[J].Food Chemistry,2014,157:105-110.
[47]Liew C,Schut H A J,Chin S F,et al.Protection of conjugated linoleic acids against 2-amino-3-methylimidazo[4,5-f]quinoline-induced colon carcinogenesis in the F344 rat:a study of inhibitory mechanisms[J].Carcinogenesis,1995,16:3037-3043.
[48]Platt K L,Edenharder R,Aderhold S,et al.Fruits and vegetables protect against the genotoxicity of heterocyclic aromatic amines activated by human xenobiotic-metabolizing enzymes expressed in immortal mammalian cells[J].Mutation Research/Genetic Toxicology and Environmental Mutagenesis,2010,703(2):90-98.
[49]Huber W W,Prustomersky S,Delbanco E,et al.Enhancement of the chemoprotective enzymes glucuronosyl transferase and glutathione transferase in specific organs of the rat by the coffee components kahweol and cafestol[J].Archives of Toxicology Supplement,2002,76(4):209-217.
[50]Viegas O,egura B,Pezdric M,et al.Protective effects of xanthohumol against the genotoxicity of heterocyclic aromatic amines MeIQx and Ph IP in bacteria and in human hepatoma(Hep G2)cells[J].Food and Chemical Toxicology,2012,50(3-4):949-955.
[51]Ho V,Brunetti V,Peacock S,et al.Exposure to meat-derived carcinogens and bulky DNA adduct levels in normal-appearing colon mucosa[J].Mutation Research/Genetic Toxicology and Environmental Mutagenesis,2017,821:5-12.