摘要
咪唑喹啉类(Imidazoquinoline,IQ型)杂环胺是目前已知的公认致突变活性最强的杂环胺(Heterocyclic Amines,HAs),其与多种癌症和神经退行性疾病密切相关。IQ型HAs形成的前体物质是游离氨基酸、还原糖和肌酸/肌酐,其在高温条件下发生一系列化学反应生成的自由基和活性羰基化合物等中间产物是IQ型HAs形成的基础。在肉制品热加工过程中,外源添加物质能够不同程度地影响IQ型HAs的形成,外源添加物质抑制IQ型HAs的作用机制主要包括前体物竞争性抑制机制、自由基清除机制和活性羰基化合物捕获机制3种。本文围绕IQ型HAs的形成过程以及外源物质抑制其形成的作用机制展开论述,明确了IQ型HAs生成的反应途径,详细阐述了外源物质抑制IQ型HAs形成的作用机制,为有效控制肉制品热加工过程中IQ型HAs的形成提供理论指导。
The imidazoquinoline type(IQ-type)is recognized as the most mutagenic activity in heterocyclic amines currently,and closely associated with a variety of cancers and neurodegenerative diseases of human.The precursors of IQ-type HAs are free amino acids,reducing sugars,and creatine/creatinine,and these precursors can undergo a series of chemical reactions at high temperature,and intermediate products such as free radicals and reactive carbonyl compounds are formed,which are the basis for the formation of IQ-type HAs.The exogenous substances added to the meat products during the thermal processing affected the IQ-type HAs formation to varying degrees.There are three main action mechanisms of the exogenous substances inhibiting IQ-type HAs,including competitive inhibition mechanism of precursors,free radical scavenging mechanisms,and active carbonyl compounds capturing mechanism.This article focuses on the formation process of IQ-type HAs and the inhibitory mechanism of exogenous substances,and clarified the reaction pathway of IQ-type HAs generation,and elaborated the action mechanism of exogenous substances inhibiting the formation of IQ-type HAs in detail.This paper provides theoretical guidance for effectively controlling the IQ-type HAs formation during the thermal processing of meat products.
作者
于倩倩
康帅
任晓镤
李明杨
彭增起
YU Qianqian;KANG Shuai;REN Xiaopu;LI Mingyang;PENG Zengqi(College of Food Science and Engineering,Tarim University,Production&Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang,Alaer 843300,China;National Key Laboratory for Meat Quality Control and New Resource Creation,Yurun Group,Nanjing 210041,China;College of Life and Environment Sciences,Huangshan University,Huangshan 245041,China;College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)
出处
《食品工业科技》
CAS
北大核心
2024年第21期419-427,共9页
Science and Technology of Food Industry
基金
国家自然科学基金资助项目(32260603)
第三师图木舒克市重点领域科技攻关计划项目(KY2023GG04)。
关键词
热加工肉制品
IQ型杂环胺
形成机制
抑制机理
heat-processed meat products
IQ-type heterocyclic amine
formation mechanism
inhibition mechanism
