Inhibitory Effects of Some Hydrocolloids on the Formation of Advanced Glycation End Products and Heterocyclic Amines in Chemical Models and Grilled Beef Patties

Abstract

Effectively inhibiting the formation of heterocyclic amines (HAs) and advanced glycation end products (AGEs) is crucial to human health. In the present study, chemical model systems were used to evaluate the inhibitory effects of seven hydrocolloids on HA and AGE formation. The results showed that hydrocolloids effectively inhibited the formation of two major AGEs. However, their inhibitory action against HA formation showed unexpected results, wherein alginic acid, carrageenan and konjac glucomannan promoted the formation of 2-Amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP), harmane, norharmane and 2-amino-3,8-dimethyl-imidazo [4,5-f]-quinoline (MeIQx). Only chitosan and pectin showed significant inhibitory effects on HAs, reducing HA levels by 34.5–56.3% and 30.1–56.6%, respectively. In grilled beef patties, the addition of 1.5% chitosan and pectin significantly decreased AGE and HA content by 53.8–67.0% and 46.9–68.1%, respectively. Moreover, it had a limited impact on quality and sensory properties. Further mechanism studies conducted in model systems revealed that chitosan and pectin decreased the formation of key intermediates of AGEs and HAs. These findings suggest that chitosan and pectin are powerful inhibitors against AGE and HA formation with minimal impact on food quality. Therefore, their application in meat preparation and processing could effectively decrease human dietary exposure to HAs and AGEs.

Citrus Peel Extracts: Effective Inhibitors of Heterocyclic Amines and Advanced Glycation End Products in Grilled Pork Meat Patties

“…For the extraction of protein bound AGEs [ 11 , 32 ], firstly, 30 mg sample and 3 mL of n-hexane were centrifuged for 15 min. The sample was next reduced with 1.5 mL sodium borate buffer and 1 mL sodium borohydride at 4 °C for 12 h, then 2.5 mL HCl was added to the mixed solution.…”

Risk assessment of grilled and barbecued food

“…Below is a short description of the substances in grilled food identified from the literature search and an evaluation of whether it was considered if there was enough data to perform an assessment of concentrations in grilled versus fried food. In addition, a few substance groups were identified in connection with grilling, such as polyphenols (Uchida et al, 2017)), advanced glycation end-products (Du et al, 2023;Xu et al, 2024), pyrazines (Garcia-Lomillo et al, 2016;Wall et al, 2019) and biogenic amines (Iko Afé et al, 2021). They are not further described due to a limited amount of published work found on the subjects.…”