Acrylamide–taurine adducts formation as a key mechanism for taurine’s inhibitory effect on acrylamide formation

Abstract

Amino acids have attracted increasing attention in developing effective inhibitors on acrylamide (AA) formation during food processing. The main purpose of this study was to evaluate the inhibitory effect and mechanism of taurine (Tau) on AA formation. In the presence of Tau, AA formation was effectively inhibited in asparagine ⁄ glucose (Asn ⁄ Glc) model system. Results also showed that Glc content was decreased as Glc-Tau solution was heated, which indicated that Tau could react directly with Glc in the Maillard reaction. LC-QTOF MS revealed two peaks in extracted ion chromatograms [M + H] + at m ⁄ z 197 and m ⁄ z 268 during the thermal treatment, which were identified as AA-Tau and AA dimmer-Tau adducts, respectively. Our results demonstrated that inhibitory effect of Tau on AA formation was not only mediated through contesting consumption of Glc with Asn, but also directly reacting with AA to promote formation of AA-Tau and AA dimer-Tau adducts.

Hepatoprotective effect of taurine and coenzyme Q10 and their combination against acrylamide-induced oxidative stress in rats

“…Besides, TA addition during food processing significantly inhibits acrylamide formation through directly reacting with AA to promote formation of AA-TA and AA dimmer-TA adducts [5]. Studies have reported that TA can prevent DNA damage at physiological concentrations with hepatoprotective effects through inhibition of extracellular matrix accumulation in experimental liver fibrosis and reverse of liver function tests in rats with hepatic failure.…”

The kinetics of the inhibition of acrylamide by glycine in potato model systems

“…Many strategies have been designed to decrease AA during food processing, such as reducing the contents of precursors, optimising process parameters, using novel processing methods and adding some AA inhibitory agents . In particular, the AA content could be reduced significantly when free amino acids other than Asn or a protein‐rich food component were added to a Asn/Glc model system or food matrix . Since this operation would raise little concern regarding the artificial chemicals in foods and no changes to the sensory quality of food products, it is more practical for the food industry to add amino acids in order to inhibit the formation of acrylamide than through the use of other strategies.…”

Acceleration effect of galacturonic acid on acrylamide generation: evidence in model reaction systems

“…The key intermediates were analyzed using UPLC-QTOF-MS on a Waters Xevo G2-S UPLC/MS/MS platform equipped with a reversed-phase column (Acquity UPLC HSS T3, 100 × 2.1 mm, 1.7 μm) according to previous reports, with some modifications. 27,31 H 2 O (A) and 100% acetonitrile (B) were used as mobile phase and a linear gradient elution was used as follows: 1% B for 1 min, 1 to 60% B (1-4 min), 60-100% B (4-8 min), 100-1% B (8-11 min) and finally re-equilibration of the column with 99% A for 2 min at a flow rate of 0.3 mL min −1 and a column temperature of 45 °C. The individual intermediate was detected in ESI+ mode and the mass ranged from 50 to 1200 Da.…”