Content of heterocyclic aromatic amines and D-enantiomers of amino acids in sausage products
The scientific community has recently paid attention to the formation and content of heterocyclic aromatic amines in food products. This is because of the carcinogenic and mutagenic properties of HAAs, which can have a carcinogenic effect on the human body. A similar situation is with the D-enantiom...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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EDP Sciences
2023-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2023/12/bioconf_vvrd2023_03013.pdf |
| _version_ | 1797673699295363072 |
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| author | Utyanov Dmitry Knyazeva Alexandra Kulikovskii Andrey Kurzova Anastasiya |
| author_facet | Utyanov Dmitry Knyazeva Alexandra Kulikovskii Andrey Kurzova Anastasiya |
| author_sort | Utyanov Dmitry |
| collection | DOAJ |
| description | The scientific community has recently paid attention to the formation and content of heterocyclic aromatic amines in food products. This is because of the carcinogenic and mutagenic properties of HAAs, which can have a carcinogenic effect on the human body. A similar situation is with the D-enantiomers of amino acids - stereoisomers of L-forms of amino acids, which are often found in tissues for pathological diseases such as diabetes, Alzheimer's disease, etc. The present work examines sausages sold in Moscow, Russia, for their HAA and D-enantiomer amino acid content. The results showed that the accumulation of HAA and D-enantiomers of amino acids occurred in each of the selected species during the manufacturing process. The authors found the least amount of HAA in boiled sausage products, with an average content of about the same (0.36-2.87 μg/kg), except for one sample (7.24 μg/kg). Smoked sausage products contained HAA ranging from 3.05 to 7.53 μg/kg, except for one sample, which contained 0.49 μg/kg of HAA. Boiled-smoked sausages had the highest HAA content, these samples also had the highest range, from 1.54 to 40.68 μg/kg. The lowest content of D-enantiomers of amino acids was in the samples of boiled sausages, with an average content of ≈13 mg/100g. The next highest content of D-enantiomers of amino acids - products of sausage boiled-smoked with an average content of ≈21 mg/100g. Next comes smoked sausage products, the content of analytes (D-enantiomers of amino acids) at ≈27 mg/100g. The highest number of D-enantiomers of amino acids was in the samples of smoked sausage products, which were made with starter cultures, and ranged from 52.36 to 72.13 mg/100g. |
| first_indexed | 2024-03-11T21:48:11Z |
| format | Article |
| id | doaj.art-10eeb890cc7c41038ed8e3724f42bbbc |
| institution | Directory Open Access Journal |
| issn | 2117-4458 |
| language | English |
| last_indexed | 2024-03-11T21:48:11Z |
| publishDate | 2023-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj.art-10eeb890cc7c41038ed8e3724f42bbbc2023-09-26T10:10:22ZengEDP SciencesBIO Web of Conferences2117-44582023-01-01670301310.1051/bioconf/20236703013bioconf_vvrd2023_03013Content of heterocyclic aromatic amines and D-enantiomers of amino acids in sausage productsUtyanov Dmitry0Knyazeva Alexandra1Kulikovskii Andrey2Kurzova Anastasiya3V. M. Gorbatov Federal Research Center for Food SystemsV. M. Gorbatov Federal Research Center for Food SystemsV. M. Gorbatov Federal Research Center for Food SystemsV. M. Gorbatov Federal Research Center for Food SystemsThe scientific community has recently paid attention to the formation and content of heterocyclic aromatic amines in food products. This is because of the carcinogenic and mutagenic properties of HAAs, which can have a carcinogenic effect on the human body. A similar situation is with the D-enantiomers of amino acids - stereoisomers of L-forms of amino acids, which are often found in tissues for pathological diseases such as diabetes, Alzheimer's disease, etc. The present work examines sausages sold in Moscow, Russia, for their HAA and D-enantiomer amino acid content. The results showed that the accumulation of HAA and D-enantiomers of amino acids occurred in each of the selected species during the manufacturing process. The authors found the least amount of HAA in boiled sausage products, with an average content of about the same (0.36-2.87 μg/kg), except for one sample (7.24 μg/kg). Smoked sausage products contained HAA ranging from 3.05 to 7.53 μg/kg, except for one sample, which contained 0.49 μg/kg of HAA. Boiled-smoked sausages had the highest HAA content, these samples also had the highest range, from 1.54 to 40.68 μg/kg. The lowest content of D-enantiomers of amino acids was in the samples of boiled sausages, with an average content of ≈13 mg/100g. The next highest content of D-enantiomers of amino acids - products of sausage boiled-smoked with an average content of ≈21 mg/100g. Next comes smoked sausage products, the content of analytes (D-enantiomers of amino acids) at ≈27 mg/100g. The highest number of D-enantiomers of amino acids was in the samples of smoked sausage products, which were made with starter cultures, and ranged from 52.36 to 72.13 mg/100g.https://www.bio-conferences.org/articles/bioconf/pdf/2023/12/bioconf_vvrd2023_03013.pdf |
| spellingShingle | Utyanov Dmitry Knyazeva Alexandra Kulikovskii Andrey Kurzova Anastasiya Content of heterocyclic aromatic amines and D-enantiomers of amino acids in sausage products BIO Web of Conferences |
| title | Content of heterocyclic aromatic amines and D-enantiomers of amino acids in sausage products |
| title_full | Content of heterocyclic aromatic amines and D-enantiomers of amino acids in sausage products |
| title_fullStr | Content of heterocyclic aromatic amines and D-enantiomers of amino acids in sausage products |
| title_full_unstemmed | Content of heterocyclic aromatic amines and D-enantiomers of amino acids in sausage products |
| title_short | Content of heterocyclic aromatic amines and D-enantiomers of amino acids in sausage products |
| title_sort | content of heterocyclic aromatic amines and d enantiomers of amino acids in sausage products |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2023/12/bioconf_vvrd2023_03013.pdf |
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