Article: Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties

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Publisher Website: 10.1016/j.foodchem.2012.01.089
Scopus: eid_2-s2.0-84862814387

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Title	Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties
Authors	Wong, D1 Cheng, KW1 Wang, M1
Keywords	Beef patties Chemical model systems Heterocyclic amines Vitamins
Issue Date	2012
Publisher	Elsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
Citation	Food Chemistry, 2012, v. 133 n. 3, p. 760-766 [How to Cite?] DOI: http://dx.doi.org/10.1016/j.foodchem.2012.01.089
Abstract	The inhibitory activities of 11 water-soluble vitamins against heterocyclic amine formation were examined in a PhIP and a MeIQx producing chemical model. Six investigated vitamins (pyridoxiamine, pyridoxine, nicotinic acid, biotin, thiamine and l-ascorbic acid) out of the 11, exhibited significant inhibition (>40%) in both models. Pyridoxamine was the most potent inhibitor, and its inhibitory effect increased with increasing concentration in the model, although not in a linear manner. The activity of pyridoxamine, niacin and ascorbic acid was investigated using fried beef. Moderate inhibition (∼20%) of the formation of PhIP, 4,8-DiMeIQx and MeIQx was found for niacin and ascorbic acid; whereas pyridoxamine reduced the levels of all three HAs by ∼40%. GC-MS analysis showed that pyridoxamine significantly reduced the level of PhIP intermediate, phenylacetaldehyde. LC-ESI-MS/MS analysis revealed that pyridoxamine directly reacts with phenylacetaldehyde to form an adduct, whose structure was characterised by MS and NMR spectroscopy. © 2012 Elsevier Ltd. All rights reserved.
ISSN	0308-8146 2011 Impact Factor: 3.655 2011 SCImago Journal Rankings: 0.137
DOI	http://dx.doi.org/10.1016/j.foodchem.2012.01.089
References	References in Scopus

DC Field	Value
dc.contributor.author	Wong, D
dc.contributor.author	Cheng, KW
dc.contributor.author	Wang, M
dc.date.accessioned	2012-09-14T03:33:06Z
dc.date.available	2012-09-14T03:33:06Z
dc.date.issued	2012
dc.description.abstract	The inhibitory activities of 11 water-soluble vitamins against heterocyclic amine formation were examined in a PhIP and a MeIQx producing chemical model. Six investigated vitamins (pyridoxiamine, pyridoxine, nicotinic acid, biotin, thiamine and l-ascorbic acid) out of the 11, exhibited significant inhibition (>40%) in both models. Pyridoxamine was the most potent inhibitor, and its inhibitory effect increased with increasing concentration in the model, although not in a linear manner. The activity of pyridoxamine, niacin and ascorbic acid was investigated using fried beef. Moderate inhibition (∼20%) of the formation of PhIP, 4,8-DiMeIQx and MeIQx was found for niacin and ascorbic acid; whereas pyridoxamine reduced the levels of all three HAs by ∼40%. GC-MS analysis showed that pyridoxamine significantly reduced the level of PhIP intermediate, phenylacetaldehyde. LC-ESI-MS/MS analysis revealed that pyridoxamine directly reacts with phenylacetaldehyde to form an adduct, whose structure was characterised by MS and NMR spectroscopy. © 2012 Elsevier Ltd. All rights reserved.
dc.description.nature	Link_to_subscribed_fulltext
dc.identifier.citation	Food Chemistry, 2012, v. 133 n. 3, p. 760-766 [How to Cite?] DOI: http://dx.doi.org/10.1016/j.foodchem.2012.01.089
dc.identifier.citeulike	10474478
dc.identifier.doi	http://dx.doi.org/10.1016/j.foodchem.2012.01.089
dc.identifier.epage	766
dc.identifier.hkuros	206135
dc.identifier.issn	0308-8146 2011 Impact Factor: 3.655 2011 SCImago Journal Rankings: 0.137
dc.identifier.issue	3
dc.identifier.scopus	eid_2-s2.0-84862814387
dc.identifier.spage	760
dc.identifier.uri	http://hdl.handle.net/10722/163628
dc.identifier.volume	133
dc.language	eng
dc.publisher	Elsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
dc.publisher.place	Netherlands
dc.relation.ispartof	Food Chemistry
dc.relation.references	References in Scopus
dc.subject	Beef patties
dc.subject	Chemical model systems
dc.subject	Heterocyclic amines
dc.subject	Vitamins
dc.title	Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties
dc.type	Article

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The University of Hong Kong

Article: Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties

The HKU Scholars Hub has contact details for these author(s).