Article
Engineering, Environmental
Hongmei Yang, Zhiwei Ji, Ru Wang, Daming Fan, Yueliang Zhao, Mingfu Wang
Summary: The study demonstrated that kappa-carrageenan, among eight tested hydrocolloids, exhibited significant inhibitory effects on the formation of PhIP, with a 90% reduction observed in fried beef patties. Further investigation suggested that kappa-carrageenan may inhibit PhIP formation by trapping creatinine and phenylacetaldehyde, which warrants additional study on the structures of adducts formed between these compounds.
JOURNAL OF HAZARDOUS MATERIALS
(2021)
Article
Agriculture, Multidisciplinary
Xiuli Zhao, Hengchao Liu, Xiaofei Zhou, Xiaoxu Chen, Nan Hu, Yan Zhang, Shuo Wang
Summary: PhIP disrupts intestinal bacterial composition and inhibits lipid metabolism function in the intestinal flora. Furthermore, PhIP significantly inhibits the expression of gene sets associated with steroid hormone biosynthesis, fatty acid elongation, fatty acid degradation, and glycerolipid metabolism pathways in the colon.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Agriculture, Multidisciplinary
Yueliang Zhao, Hongmei Yang, Nana Zhang, Qian Zhou, Daming Fan, Mingfu Wang
Summary: The deacetylation degree of chitosan has a significant impact on heterocyclic aromatic amine formation, with 85% DD chitosan showing the strongest inhibitory effect on PhIP formation. In roast beef patties, the addition of 0.15% (w/w) 85% DD chitosan significantly reduced the formation of various heterocyclic aromatic amines and aldehydes, while potentially promoting fatty acid oxidation. Chitosan addition below 0.15% (w/w) did not have a significant effect on the texture of the roast samples.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Lisa Holzl-Armstrong, Sarah Moody, Jill E. Kucab, Edwin P. Zwart, Medjda Bellamri, Mirjam Luijten, Robert J. Turesky, Michael R. Stratton, Volker M. Arlt, David H. Phillips
Summary: The metabolite of PhIP, N-OH-PhIP, induces G:C base pair transversions in the human TP53 gene, with a high frequency of G > T/C > A transversions. The mutational signature of N-OH-PhIP-treated clones shows similarity to signatures found in human tumors, indicating a potential link between PhIP exposure and cancer development.
FOOD AND CHEMICAL TOXICOLOGY
(2021)
Article
Chemistry, Applied
Meilin Jing, Qingqing Jiang, Yamin Zhu, Daming Fan, Mingfu Wang, Yueliang Zhao
Summary: Acrolein increases the formation of PhIP by facilitating the degradation of phenylalanine and reacting with phenylalanine, creatinine, and PhIP. In addition, oxidation of the tilapia fish further increases the formation of PhIP in the roasted fish patties.
Article
Chemistry, Applied
Qi Wang, Weiwei Cheng, Yifeng Zhang, Qingzheng Kang, Vemana Gowd, Yuanyuan Ren, Feng Chen, Ka-Wing Cheng
Summary: Differential solvent extraction and phytochemical profiling were used to identify potent inhibitors of PhIP formation in Chinese chive. The inhibitory mechanism was found to be related to phenylacetaldehyde scavenging rather than antioxidant activities. Organic synthesis and structural elucidation confirmed the proposed mode of action for the novel inhibitor.
Article
Food Science & Technology
Wei Wang, Xiaopu Ren, Yingjie Bao, Yuxia Zhu, Yawei Zhang, Junke Li, Zengqi Peng
Summary: The study shows that Zanthoxylum bungeanum Maxim. leaf extract and its polyphenols can effectively inhibit the formation of PhIP, with chlorogenic acid, hyperoside, and quercitrin significantly reducing the content of phenylacetaldehyde in the model systems. This process helps block the generation of PhIP by trapping phenylacetaldehyde and forming adducts.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Lei Zhao, Na Zhou, Huimin Zhang, Fei Pan, Xin Ai, Yong Wang, Shuai Hao, Chengtao Wang
Summary: The study showed that cyanidin-3-O-glucoside (C3G) and its metabolite protocatechuic acid (PCA) can protect against cytotoxic effects induced by heterocyclic aromatic amines. They work by interfering with Nrf2 signaling and apoptotic cascade pathways to minimize cell damage. Additionally, C3G exhibited stronger protective effects compared to PCA.
FOOD AND CHEMICAL TOXICOLOGY
(2021)
Article
Chemistry, Applied
Guoyu Sun, Pengpu Wang, Weina Chen, Xiaosong Hu, Fang Chen, Yuchen Zhu
Summary: A robust and sensitive isotope dilution UPLC-MS/MS method was developed for the simultaneous analysis of acrylamide, 5-hydroxymethylfurfural, and 2-amino-1 -methyl-6-phenylimidazo [4,5-b] -pyridine in thermally processed foods, demonstrating good separation and quantification accuracy.
Article
Chemistry, Medicinal
Medjda Bellamri, Kyle Brandt, Kari Cammerrer, Tauqeerunnisa Syeda, Robert J. J. Turesky, Jason R. R. Cannon
Summary: Animal fat and iron-rich diets increase the risk of Parkinson's disease. Heterocyclic aromatic amines (HAAs), including harman and norharman, formed in cooked meats, suggest a connection between red meat consumption and PD.
CHEMICAL RESEARCH IN TOXICOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Peng Deng, Chaoyi Xue, Zhiyong He, Zhaojun Wang, Fang Qin, Emel Oz, Jie Chen, Aly Farag El Sheikha, Charalampos Proestos, Fatih Oz, Maomao Zeng
Summary: The key intermediates for PhIP generation were identified as benzaldehyde and phenylacetaldehyde. Histidine and proline showed inhibitory effects on PhIP formation in different model systems, and their combination at a low addition level significantly enhanced the suppression of PhIP formation by scavenging these key intermediates simultaneously.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Review
Chemistry, Medicinal
Jingshu Guo, Joseph S. Koopmeiners, Scott J. Walmsley, Peter W. Villalta, Lihua Yao, Paari Murugan, Resha Tejpaul, Christopher J. Weight, Robert J. Turesky
Summary: Well-done cooked red meat consumption is associated with aggressive prostate cancer risk. This study measured the levels of PhIP, a potential carcinogen found in cooked meat, in the hair of prostate cancer patients and analyzed the correlation with prostate pathology biomarkers and Gleason scores.
CHEMICAL RESEARCH IN TOXICOLOGY
(2022)
Article
Chemistry, Applied
Rosario Zamora, Cristina M. Lavado-Tena, Francisco J. Hidalgo
Article
Chemistry, Applied
Rosario Zamora, Francisco J. Hidalgo
Article
Agriculture, Multidisciplinary
Francisco J. Hidalgo, Cristina M. Lavado-Tena, Rosario Zamora
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Article
Agriculture, Multidisciplinary
Rosario Zamora, Cristina M. Lavado-Tena, Francisco J. Hidalgo
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Article
Chemistry, Applied
Francisco J. Hidalgo, Cristina M. Lavado-Tena, Rosario Zamora
Article
Chemistry, Applied
Rosario Zamora, Cristina M. Lavado-Tena, Francisco J. Hidalgo
Article
Chemistry, Applied
Francisco J. Hidalgo, Cristina M. Lavado-Tena, Rosario Zamora
Summary: The reaction of acrolein and creatinine was found to produce MeIQx without the need for additional reactants. A reaction pathway explaining the formation of MeIQx and other heterocyclic aromatic amines with the structure of quinoxaline was proposed. The presence of reactive carbonyls in foods was demonstrated to play a key role in the formation of HAAs.
Article
Agriculture, Multidisciplinary
Francisco J. Hidalgo, Rosario Zamora
Summary: Recent studies have shown that the formation of heterocyclic aromatic amines (HAAs) is a result of specific reactive carbonyls reacting with ammonia and creatin(in)e. These carbonyl compounds, which are usually limiting reagents, have multiple origins. Therefore, inhibition of HAA formation should focus on controlling the production of these reactive carbonyls, limiting their reactivity, and promoting their trapping.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Chemistry, Applied
Francisco J. Hidalgo, Rosario Zamora
Summary: This study discovered that phloroglucinol is the most effective phenolic compound in reducing the formation of carcinogenic HAAs, with an inhibition rate of 76-96%. The study also identified and characterized by NMR and MS the adducts of phloroglucinol with phenylacetaldehyde and acrolein, and confirmed their formation in beef patties treated with phloroglucinol using LC-MS/MS. Immersing beef patties in apple or pear juice before cooking (>90% inhibition) and including wheat bran in the patty recipe also proved to decrease HAA formation.