Simultaneous inhibition of heterocyclic aromatic amines, advanced glycation end products, acrylamide, and hydroxymethylfurfural in Chinese braised beef by characteristic spices during braising and in vitro digestion.
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| Title: | Simultaneous inhibition of heterocyclic aromatic amines, advanced glycation end products, acrylamide, and hydroxymethylfurfural in Chinese braised beef by characteristic spices during braising and in vitro digestion. |
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| Authors: | Zheng X; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei, Anhui 230036, China., Badar IH; Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan., Huang F; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei, Anhui 230036, China., Wen R; School of Life Sciences, Yantai University, Yantai, Shandong 264005, China., Mei L; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei, Anhui 230036, China., Hu Y; School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, China. Electronic address: huyying0925@126.com., Zhang L; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, School of Food and Nutrition, Anhui Agricultural University, Hefei, Anhui 230036, China. Electronic address: zlang0706@163.com. |
| Source: | Food chemistry [Food Chem] 2025 Nov 01; Vol. 491, pp. 145291. Date of Electronic Publication: 2025 Jun 24. |
| Publication Type: | Journal Article |
| Language: | English |
| Journal Info: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Imprint Name(s): | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| MeSH Terms: | Furaldehyde*/analogs & derivatives , Furaldehyde*/chemistry , Furaldehyde*/metabolism , Furaldehyde*/analysis , Glycation End Products, Advanced*/chemistry , Glycation End Products, Advanced*/metabolism , Acrylamide*/chemistry , Acrylamide*/metabolism , Acrylamide*/analysis , Spices*/analysis , Amines*/chemistry , Amines*/metabolism , Heterocyclic Compounds*/chemistry , Heterocyclic Compounds*/metabolism , Red Meat*/analysis, Animals ; Cattle ; Digestion ; Molecular Docking Simulation |
| Abstract: | Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. This research examined how various spices inhibit formation and digestion of free and bound heterocyclic aromatic amines (HAAs), advanced glycation end products (AGEs), acrylamide (AA), and hydroxymethylfurfural (HMF) in Chinese braised beef. Lemongrass reduced total levels of free and bound HAAs, AGEs, HMF and AA in Chinese braised beef, model system, and in vitro digestion (P < 0.05), and the inhibition rates were 67.06 %, 76.26 %, and 57.41 %, respectively. The lemongrass inhibited the formation of free Norharman and Harman through trapping 1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid and 1-methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid by its active component kaempferol. Molecular docking revealed that kaempferol inhibited bound HAAs, AGEs, AAs, and HMF formation through competing myosin binding site of SER A:1751 with glucose, and inhibited release of these hazardous compounds during in vitro digestion through forming a stable complex with trypsin. This research could help to use natural additives to mitigate formation of hazardous compounds thus developing healthier meat products. (Copyright © 2025 Elsevier Ltd. All rights reserved.) |
| Contributed Indexing: | Keywords: Acrylamide; Advanced glycation end products; Chinese braised beef; Heterocyclic aromatic amines; Hydroxymethylfurfural; Molecular docking; Spices |
| Substance Nomenclature: | DJ1HGI319P (Furaldehyde) 70ETD81LF0 (5-hydroxymethylfurfural) 0 (Glycation End Products, Advanced) 20R035KLCI (Acrylamide) 0 (Amines) 0 (Heterocyclic Compounds) |
| Entry Date(s): | Date Created: 20250627 Date Completed: 20250829 Latest Revision: 20250829 |
| Update Code: | 20250829 |
| DOI: | 10.1016/j.foodchem.2025.145291 |
| PMID: | 40577912 |
| Database: | MEDLINE |
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Nájsť tento článok vo Web of Science | Abstract: | Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br />This research examined how various spices inhibit formation and digestion of free and bound heterocyclic aromatic amines (HAAs), advanced glycation end products (AGEs), acrylamide (AA), and hydroxymethylfurfural (HMF) in Chinese braised beef. Lemongrass reduced total levels of free and bound HAAs, AGEs, HMF and AA in Chinese braised beef, model system, and in vitro digestion (P < 0.05), and the inhibition rates were 67.06 %, 76.26 %, and 57.41 %, respectively. The lemongrass inhibited the formation of free Norharman and Harman through trapping 1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid and 1-methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid by its active component kaempferol. Molecular docking revealed that kaempferol inhibited bound HAAs, AGEs, AAs, and HMF formation through competing myosin binding site of SER A:1751 with glucose, and inhibited release of these hazardous compounds during in vitro digestion through forming a stable complex with trypsin. This research could help to use natural additives to mitigate formation of hazardous compounds thus developing healthier meat products.<br /> (Copyright © 2025 Elsevier Ltd. All rights reserved.) |
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| ISSN: | 1873-7072 |
| DOI: | 10.1016/j.foodchem.2025.145291 |