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Wang H, Sui Y, Liu J, Liu S, Kong B, Qin L, Chen Q. Targeted inhibition of biogenic amine-producing strains by spice extracts and control of biogenic amine accumulation in reduced-salt dry sausages. Food Microbiol 2024; 121:104527. [PMID: 38637089 DOI: 10.1016/j.fm.2024.104527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 02/28/2024] [Accepted: 03/29/2024] [Indexed: 04/20/2024]
Abstract
This study aimed to screen spice extracts that can target the inhibition of biogenic amine (BA)-producing bacteria and reduce the BA accumulation in reduced-salt dry sausages. A total of 59 bacterial strains were isolated from reduced-salt dry sausages; among them, three isolates, namely, Staphylococcus epidermidis S1, S. saprophyticus S2, and S. edaphicus S3, had the strongest ability to produce BA. Eight spice extracts, i.e. Angelica dahurica, cinnamon, ginger, clove, fennel, Amomum, nutmeg, and orange peel, were extracted. The inhibition zone diameter and minimum inhibitory concentration indicated that A. dahurica, Amomum, and clove elicited the strongest inhibitory effect on BA-producing strains. Growth kinetics showed the strongest inhibitory effect of clove extracts, followed by Amomum and A. dahurica. In the medium system, clove extract was the most effective in controlling the total BA content by inhibiting of BA-producing strains S. epidermidis S1, S. saprophyticus S2, and S. edaphicus S3; their contents were reduced by 23.74%, 31.05% and 21.37%, respectively. In the dry sausage system, the control of BA accumulation by clove was quite prominent, and the total BA content was reduced from 373.70 mg/kg to 259.05 mg/kg on day 12.
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Affiliation(s)
- Huiping Wang
- Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Yumeng Sui
- Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Jiaqi Liu
- Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Siting Liu
- Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Baohua Kong
- Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Ligang Qin
- Northeast Agricultural University, Harbin, Heilongjiang, 150030, China.
| | - Qian Chen
- Northeast Agricultural University, Harbin, Heilongjiang, 150030, China.
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2
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Wang ST, Zhang CX, Deng YH, Qiu ZJ, Chen ZM, Qin Z, Ma YX, Liu HM, Wang XD. Effect of free and bound proanthocyanidins from Chinese quince on heterocyclic aromatic amine formation and quality in fried chicken. J Food Sci 2024; 89:3494-3505. [PMID: 38700357 DOI: 10.1111/1750-3841.17080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 03/07/2024] [Accepted: 03/31/2024] [Indexed: 05/05/2024]
Abstract
The abilities of Chinese quince free proanthocyanidins (FP) and bound proanthocyanidins (BP) at different levels (0.1%, 0.15%, and 0.3%) to mitigate heterocyclic aromatic amine (HAA) formation in fried chicken patties were investigated for the first time and compared with vitamin C (Vc). FP and BP reduced HAAs in a dose-dependent manner. Significantly, high concentrations of FP (0.3%) resulted in a reduction of PhIP, harman, and norharman levels by 59.84%, 22.91%, and 38.21%, respectively, in chicken patties. The addition of proanthocyanidins significantly (p < 0.05) reduced the weight loss of fried chicken patties. Furthermore, a positive correlation was observed among pH, weight loss, and total HAA formation in all three groups (FP, BP, and Vc). Multivariate analysis showed that FP had a more pronounced effect than BP from the perspective of enhancing the quality of fried chicken patties and reducing the formation of HAAs. These results indicate that proanthocyanidins, both BP and FP, but especially FP, from Chinese quince can inhibit the formation of carcinogenic HAAs when added to protein-rich foods that are subsequently fried.
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Affiliation(s)
- Shou-Tao Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
- Department of Food Science and Technology, Jinan University, Guangzhou, China
| | - Chen-Xia Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yan-Hong Deng
- School of International Education, Henan University of Technology, Zhengzhou, China
| | - Zhao-Jie Qiu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Zi-Meng Chen
- School of International Education, Henan University of Technology, Zhengzhou, China
| | - Zhao Qin
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yu-Xiang Ma
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Hua-Min Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Xue-De Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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Gumus D, Macit A, Guzel B, Tengilimoglu‐Metin MM, Kizil M. Bitter melon extract mitigates heterocyclic aromatic amine formation in chicken thigh meat. Food Sci Nutr 2024; 12:4259-4268. [PMID: 38873469 PMCID: PMC11167177 DOI: 10.1002/fsn3.4085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 02/23/2024] [Accepted: 02/28/2024] [Indexed: 06/15/2024] Open
Abstract
The purpose of the present research was to study the impact of bitter melon extract (BME) on the generation of heterocyclic aromatic amines (HAAs) in chicken thigh meat. Raw chicken samples were marinated overnight with various levels (0%, 0.5%, and 1%) of BME, and pan-fried at 150, 200, and 250°C for a total of 10 min. IQx, IQ, MeIQx, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, AαC, and MeAαC were detected in quantities that varied according to the cooking temperature and the concentration of BME. Notably, IQx, MeIQx, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, and AαC levels were reduced through the application of the marinade. Cooking at higher temperatures led to elevated levels of total HAAs. Total HAA levels were 0.98 ± 1.12 ng/g, 3.82 ± 2.12 ng/g, and 6.25 ± 3.35 ng/g in samples cooked at 150, 200, and 250°C, respectively (p < .01). BME demonstrated its effectiveness in mitigating total HAA levels, showing reductions ranging from 25.9% to 69.9%. The most effective concentration of BME in reducing total HAAs was 1% for all cooking temperatures, which might be attributed to its antioxidant activity. These results carry substantial implications for potentially incorporating natural extracts such as BME into chicken products as a viable strategy to reduce HAAs, thus enhancing the safety and quality of meat products.
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Affiliation(s)
- Damla Gumus
- Department of Nutrition and Dietetics, Faculty of Health SciencesHacettepe UniversityAnkaraTurkey
| | - Arife Macit
- Department of Nutrition and Dietetics, Faculty of Health SciencesHacettepe UniversityAnkaraTurkey
| | - Bengu Guzel
- Department of Nutrition and Dietetics, Faculty of Health SciencesHacettepe UniversityAnkaraTurkey
| | | | - Mevlude Kizil
- Department of Nutrition and Dietetics, Faculty of Health SciencesHacettepe UniversityAnkaraTurkey
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Ali Khan I, Shi B, Shi H, Zhu Z, Khan A, Zhao D, Cheng KW. Attenuation of heterocyclic amine formation and lipid and protein oxidation in air-fried fish fillets by marination with selected legume seed extracts. Food Chem 2024; 435:137592. [PMID: 37778267 DOI: 10.1016/j.foodchem.2023.137592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 09/14/2023] [Accepted: 09/23/2023] [Indexed: 10/03/2023]
Abstract
The present study aimed to investigate the potential of marination with extracts prepared from five legume seeds on heterocyclic amine (HA) formation in chemical models and air-fried fish fillets. In terms of total HAs, clove seed marinade (CSM) was found with the maximum inhibitory effect (43.98 %), followed by tamarind seed marinade (TSM) (40.26 %), fenugreek seed marinade (FSM) (39.07 %), acacia seed marinade (ASM) (37.99 %), and black bean seed marinade (BSM) (29.95 %). In particular, at higher levels (3 mg/mL, 4 mg/mL), CSM and FSM achieved the greatest mitigating effect against 4,8-DiMeIQx, 7,8-DiMeIQx, and MeIQx. Furthermore, all marinades were effective in lowering thiobarbituric acid-reactive substances (TBARS) and carbonyl and retaining thiol content relative to the control. PCA analysis revealed that higher levels of ASM, BSM, and FSM had better mitigating effect against IQ and MeIQx formation, whereas Pearson correlation shows that TBARS and carbonyl were positively correlated to HAs.
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Affiliation(s)
- Iftikhar Ali Khan
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen, China; Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Baoping Shi
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Haibo Shi
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641, China
| | - Zongshuai Zhu
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang, 453003, China
| | - Asad Khan
- Laboratory of Experimental Animal Disease Model, College of Veterinary Medicine, Sichuan Agricultural University, Chengdu 611130, China
| | - Danyue Zhao
- Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong Special Administrative Region
| | - Ka-Wing Cheng
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
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Liu S, Jin X, Wang R, Meng X, Du K, Li J, Gao X, Chang Y. A metabolomics discrimination-based strategy for screening the antithrombin active markers of perilla seeds: A natural oil crop. Food Chem 2024; 432:137183. [PMID: 37633135 DOI: 10.1016/j.foodchem.2023.137183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Revised: 08/06/2023] [Accepted: 08/14/2023] [Indexed: 08/28/2023]
Abstract
Natural crops oil with high nutritional value has gradually attracted attention. Perilla seeds are regarded as a source of functional edible oil in America, Asia and European countries due to its abundant nutrients. In this research, samples were extracted by different polarity solvents and evaluated their thrombin inhibition activities in vitro. Metabolomics combined with chemometrics revealed the antithrombin active markers of perilla seeds. The enzyme kinetics and molecular docking results were useful in clarifying their inhibition of thrombin. The orthogonal experimental design was applied to optimize the extraction process of six antithrombin active markers from perilla seeds. The results showed that rosmarinic acid, luteolin, luteolin-7-O-glucoside, α-linolenic acid, linoleic acid, and oleic acid were screened out as functional and active markers. Besides, perilla seeds as a natural oil crop had the potential of antithrombin. It can also be applied in the food field because of its nutraceutical functions. Metabolomics combined with chemometrics will facilitate the discovery of functional, active markers in perilla seeds, which is conducive to accurate quality control.
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Affiliation(s)
- Suyi Liu
- State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; Tianjin Key Laboratory of Phytochemistry and Pharmaceutical Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Xingyue Jin
- State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; Tianjin Key Laboratory of Phytochemistry and Pharmaceutical Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Rui Wang
- State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; Tianjin Key Laboratory of Phytochemistry and Pharmaceutical Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Xue Meng
- State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; Tianjin Key Laboratory of Phytochemistry and Pharmaceutical Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Kunze Du
- State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; Haihe Laboratory of Modern Chinese Medicine, Tianjin 301617, China
| | - Jin Li
- State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Xiumei Gao
- State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; Tianjin Key Laboratory of Phytochemistry and Pharmaceutical Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China.
| | - Yanxu Chang
- State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; Tianjin Key Laboratory of Phytochemistry and Pharmaceutical Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China; Haihe Laboratory of Modern Chinese Medicine, Tianjin 301617, China.
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Liu S, Jin X, Shang Y, Wang L, Du K, Chen S, Li J, He J, Fang S, Chang Y. A comprehensive review of the botany, ethnopharmacology, phytochemistry, pharmacology, toxicity and quality control of Perillae Fructus. JOURNAL OF ETHNOPHARMACOLOGY 2023; 304:116022. [PMID: 36481246 DOI: 10.1016/j.jep.2022.116022] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 11/28/2022] [Accepted: 12/03/2022] [Indexed: 06/17/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Perilla frutescens (Linnaeus) Britton, Mem. Torrey Bot. Club 5: 277. 1894., is famous as a worldwide plant with multiple medical parts, including leaves, stems, fruits, etc. Perillae Fructus, the desiccative ripe fruit of P. frutescens, is locally called Zisuzi in Chinese Pharmacopoeia. It is a popularly used herb for relieving cough and asthma, dissipating phlegm and treating constipation in some Asian countries, such as China, Japan, India, South Korea, etc. Various chemical compounds were isolated and identified from Perillae Fructus. THE AIM OF THE REVIEW This review aims to summarize the botany, ethnopharmacological applications, phytochemistry, pharmacology, toxicity and quality control of Perillae Fructus to provide scientific evidence for development and utilization Perillae Fructus. MATERIALS AND METHODS Relevant information about Perillae Fructus was collected from ScienceDirect, PubMed, Web of science, CNKI, WanFang data, ancient classics and clinical reports. Some electronic databases were also retrieved. RESULTS Perillae Fructus was exerted to treat cough and asthma in traditional application. It also had the effect on moistening intestine to relieve constipation for tremendous lipid substances. Up to now, 193 compounds have been isolated and identified from Perillae Fructus, mainly including fatty acids, flavonoids, phenolic acids, phytosterols, triterpenoids and volatile oils. As for its pharmacological activities, prevalent traditional applications of Perillae Fructus have been supported by modern pharmacological experiments in vivo or in vitro, such as anti-inflammatory and anti-oxidant effects. Besides, Perillae Fructus also has hypolipidemic, anti-tumor, antibacterial effects, etc. This review will provide a scientific basis for further studies and rational applications of Perillae Fructus in the future. CONCLUSIONS According to its traditional applications, phytochemicals and pharmacological activities, Perillae Fructus was regarded as a valuable herb for application in medicine and food fields. Although some ingredients have been confirmed to have multiple pharmacological activities, their mechanisms of action are still unclear. Further studies on the material basis and mechanism of action are clearly warranted.
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Affiliation(s)
- Suyi Liu
- State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China; Tianjin Key Laboratory of Phytochemistry and Pharmaceutical Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China
| | - Xingyue Jin
- State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China; Tianjin Key Laboratory of Phytochemistry and Pharmaceutical Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China
| | - Ye Shang
- State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China; Tianjin Key Laboratory of Phytochemistry and Pharmaceutical Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China
| | - Lirong Wang
- State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China; Tianjin Key Laboratory of Phytochemistry and Pharmaceutical Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China
| | - Kunze Du
- State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China; Tianjin Key Laboratory of Phytochemistry and Pharmaceutical Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China
| | - Shujing Chen
- State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China; Tianjin Key Laboratory of Phytochemistry and Pharmaceutical Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China
| | - Jin Li
- State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China
| | - Jun He
- State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China
| | - Shiming Fang
- State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China.
| | - Yanxu Chang
- State Key Laboratory of Component-based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China; Tianjin Key Laboratory of Phytochemistry and Pharmaceutical Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin, 301617, China; Haihe Laboratory of Modern Chinese Medicine, Tianjin, 301617, China.
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Nawaz A, Shi B, Irshad S, Suo H, Wang X, Bi Y, Wang M, Chen F, Cheng KW. Effects of emulsifiers on heterocyclic amine formation and water distribution in roasted chicken patties. Food Chem 2023; 404:134558. [DOI: 10.1016/j.foodchem.2022.134558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 09/25/2022] [Accepted: 10/07/2022] [Indexed: 11/05/2022]
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Xu Y, Cheng Y, Zhu Z, Guo H, Bassey AP, Huang T, Huang Y, Huang M. Inhibitory effect of mulberry leaf (Morus alba L.) extract on the formation of free and bound heterocyclic amines in pan-fried muscovy duck (Cairina moschata) patties. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Li X, Yang Z, Deng J, Chen C, Xu B, Li P. Effect of quercetin and oil water separation system on formation of β-carboline heterocyclic amines during frying process of braised chicken drumsticks. Curr Res Food Sci 2022; 6:100406. [DOI: 10.1016/j.crfs.2022.100406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/23/2022] [Accepted: 11/29/2022] [Indexed: 12/03/2022] Open
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Inhibitory effects of hydrocolloids on the formation of heterocyclic aromatic amines in smoked chicken drumsticks and the underlying mechanism. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Shen X, Chen Y, Omedi JO, Oz E, Oz F, Xiao C, Zhou Y, Chen J, Zeng M. The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations. Foods 2022; 11:foods11223687. [PMID: 36429279 PMCID: PMC9689661 DOI: 10.3390/foods11223687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 11/08/2022] [Accepted: 11/15/2022] [Indexed: 11/19/2022] Open
Abstract
In this study, UPLC-MS/MS was used to study the effects of smoking duration and temperature on the formation of heterocyclic amines (HAs) in smoke-processed meat patties. Four kinds of free HAs—including F-7,8-DiMeIQx; F-MeAαC; F-Harman and F-Norharman—and six kinds of protein-bound HAs—including B-AαC; B-7,8-DiMeIQx; B-Glu-p-1; B-MeAαC; B-Harman and B-Norharman—were detected and quantified. Among the free HAs, we observed a 23-fold content increase (p < 0.05), from 0−4 h (at 0 h and 4 h they were 4.24 ng·g−1 and 98.33 ng·g−1, respectively), and the content of the free HAs decreased to 78.80 ng·g−1, at 5 h. At the same time, the free HAs content increased from 53.52 ng·g−1, at 50 °C, to 127.16 ng·g−1, at 60 °C, and then decreased continuously. The content of the free HAs was the highest at 60 °C. For the protein-bound HAs, their content was found to generally decrease with the increase in smoking duration and temperature. However, at 5 h, the content of protein-bound HAs slightly increased to 984.2 ng·g−1. Meanwhile, at 90 °C, it increased to 1643.53 ng·g−1. Additionally, a total of 16 volatile organic compounds (VOCs) were found in all of the meat samples, of which 10 VOCs (one acid, three aldehydes and seven phenols) were significantly related to the formation of free HAs. These findings showed that all the different types of HAs were produced under low-temperature processing, which provided scientific insights into the potential generation of HAs during meat smoking processes and could be used as a reference to minimize the risks of cancer related to the consumption of smoked meat products.
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Affiliation(s)
- Xing Shen
- College of Life and Environmental Sciences, Minzu University of China, Beijing 100081, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yang Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jacob Ojobi Omedi
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Emel Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey
| | - Fatih Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey
| | - Chunwang Xiao
- College of Life and Environmental Sciences, Minzu University of China, Beijing 100081, China
- Correspondence: (C.X.); (M.Z.)
| | - Yijun Zhou
- College of Life and Environmental Sciences, Minzu University of China, Beijing 100081, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Correspondence: (C.X.); (M.Z.)
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Khan IA, Shi B, Shi H, Nawaz A, Zhu Z, Ijaz MU, Hussain M, Khan A, Wang M, Chen F, Wang D, Cheng KW. Perilla frutescens seed meal as a fat substitute mitigates heterocyclic amine formation and protein oxidation and improves fatty acid profile of pan-fried chicken patties. Front Nutr 2022; 9:975831. [PMID: 36204376 PMCID: PMC9530322 DOI: 10.3389/fnut.2022.975831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Accepted: 08/29/2022] [Indexed: 11/13/2022] Open
Abstract
Fatty acid profile, protein and fatty acid oxidation and flavor profile of pan-fried chicken patties formulated with various levels of Perilla frutescens seed meal (PSM) as a fat substitute was investigated in this study. The formation of heterocyclic amines (HCAs) in the chicken patties was also evaluated. The results showed that pan-fried patties formulated with 20% PSM (PSM4) had the highest ranges of oleic acid and ΣMUFA content and ΣPUFA/ΣSFA ratio. Low to medium levels of PSM (PSM1, 2, and 3 corresponding to 5, 10, and 15% of PSM, respectively) reduced the content of lipid peroxidation products, while high level (PSM4) increased it. All levels of PSM were also found to be effective against elevation in carbonyl content relative to the control. Moreover, the PSM effectively inhibited HCA formation in the chicken patties. The total contents of HCAs in PSM1, PSM2, PSM3, and PSM4 samples were significantly (P < 0.05) lower than that of the control sample, corresponding to 31.9, 46.1, 57.2, and 44.8% inhibition, respectively. PSM4, however, had no or very little effect on the formation of PhIP, 4,8-DiMeIQx and AαC, despite a strong inhibitory effect on MeIQx formation. These findings not only support the promising potential of PSM for application as a fat substitute to improve the fatty acid profile and reduce the content of harmful by-products in heat-processed chicken, but also highlight that appropriate addition level is a critical factor in optimizing the functional capacity of this natural agent.
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Affiliation(s)
- Iftikhar Ali Khan
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Baoping Shi
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
| | - Haibo Shi
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Asad Nawaz
- College of Civil and Transportation Engineering, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
| | - Zongshuai Zhu
- Nanjing Innovation Center of Meat Products Processing, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Muhammad Umair Ijaz
- Department of Medical Pathology and Laboratory Medicine, University of California Davis School of Medicine, Sacramento, CA, United States
| | - Muzahir Hussain
- MoBioFood Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, Tarragona, Spain
| | - Asad Khan
- Key Laboratory of Mucosal Immunology, College of Preventive Veterinary Medicine, Nanjing Agricultural University, Nanjing, China
| | - Mingfu Wang
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
| | - Feng Chen
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
| | - Daoying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
- *Correspondence: Daoying Wang,
| | - Ka-Wing Cheng
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen, China
- Ka-Wing Cheng,
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13
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Gumus D, Kizil M. Reduction of heterocyclic aromatic amines formation in chicken thigh meat by
Vaccinium myrtillus
L. extract. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Damla Gumus
- Department of Nutrition and Dietetics, Faculty of Health Sciences Hacettepe University Sihhiye Ankara Turkey
| | - Mevlude Kizil
- Department of Nutrition and Dietetics, Faculty of Health Sciences Hacettepe University Sihhiye Ankara Turkey
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14
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Zhang L, Badar IH, Chen Q, Xia X, Liu Q, Kong B. Changes in flavor, heterocyclic aromatic amines, and quality characteristics of roasted chicken drumsticks at different processing stages. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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15
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Novel Water-Oil Mixed Frying: Fried Oil Quality and the Formation of Heterocyclic Amines and Trans Fatty Acids in Fried Duck. Foods 2022; 11:foods11050626. [PMID: 35267259 PMCID: PMC8909368 DOI: 10.3390/foods11050626] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 01/24/2022] [Accepted: 02/10/2022] [Indexed: 02/07/2023] Open
Abstract
The present study was conducted to explore the impact of novel water–oil mixed frying and traditional oil frying methods on the soybean oil quality and formation of trans fatty acids (TFAs) and heterocyclic amines (HCAs) in fried duck breast and skin during 60 frying cycles. The acid value of the soybean oil was 2.10 mg/g using the traditional oil frying and 1.08 mg/g using water–oil mixed frying at the 60th frying cycle. The peroxide value of the water–oil mixed fried soybean oil was significantly lower than that of the traditional frying method. Water–oil mixed frying delayed the formation of TFAs in the soybean oil. The traditionally oil fried skin showed increased TFAs (9tC16:1) content from 0.17 to 0.22 mg/g (29.4% increase), while those of the water–oil mixed fried samples increased from 0.16 to 0.20 mg/g (25.00% increase) compared to control. Harman, Norharman and AαC were detected in all the fried samples and PhIP was observed after the 20th frying cycle, while MeAαC was formed only at the 60th frying cycle in traditional fried duck breast. Therefore, it is concluded that the water–oil mixed frying method is more suitable to improve the quality and safety of fried duck skin and breast meat.
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