Research Progress on the Inhibitory Mechanism of Plant Polyphenols on the Formation of Heterocyclic Amines in Thermally Processed Meat Products
Heterocyclic amines (HAs) are a class of toxic compounds with strong teratogenic and carcinogenic activities which are produced during thermal processing of meat products. Three types of HAs, including 2-amino-3-methyl-imidazo[4,5-f]-quinoline (IQ) and 2-amino-3,4-dimethyl-imidazo[4,5-f]-quinoline (...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-05-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-9-027.pdf |
| _version_ | 1797805549726728192 |
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| author | ZHANG Shiyu, GAO Meng, WANG Wei, REN Xiaopu, XU Qian, PENG Zengqi |
| author_facet | ZHANG Shiyu, GAO Meng, WANG Wei, REN Xiaopu, XU Qian, PENG Zengqi |
| author_sort | ZHANG Shiyu, GAO Meng, WANG Wei, REN Xiaopu, XU Qian, PENG Zengqi |
| collection | DOAJ |
| description | Heterocyclic amines (HAs) are a class of toxic compounds with strong teratogenic and carcinogenic activities which are produced during thermal processing of meat products. Three types of HAs, including 2-amino-3-methyl-imidazo[4,5-f]-quinoline (IQ) and 2-amino-3,4-dimethyl-imidazo[4,5-f]-quinoline (MeIQ), 2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine (PhIP), and 1-methyl-9H-pyrido[3,4-b]indole (harmane) and 9H-pyrido[3,4-b]indole (norharman), are common and widely distributed in heat-processed meat products. This article briefly analyzes the formation pathways and mechanisms of these HAs, elucidates the inhibitory mechanism of exogenous plant polyphenols on their formation, and clarifies the structure-activity relationship of polyphenol compounds for the inhibition of their formation. This review will provide theoretical guidance for the effective application of plant polyphenols to control the formation of HAs in heat-processed meat products. |
| first_indexed | 2024-03-13T05:53:44Z |
| format | Article |
| id | doaj.art-5188aae4d0f848829320439287d16bbd |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-03-13T05:53:44Z |
| publishDate | 2023-05-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-5188aae4d0f848829320439287d16bbd2023-06-13T07:42:08ZengChina Food Publishing CompanyShipin Kexue1002-66302023-05-0144921122010.7506/spkx1002-6630-20220414-165Research Progress on the Inhibitory Mechanism of Plant Polyphenols on the Formation of Heterocyclic Amines in Thermally Processed Meat ProductsZHANG Shiyu, GAO Meng, WANG Wei, REN Xiaopu, XU Qian, PENG Zengqi0(1. Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, College of Food Science and Engineering, Tarim University, Alar 843300, China; 2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)Heterocyclic amines (HAs) are a class of toxic compounds with strong teratogenic and carcinogenic activities which are produced during thermal processing of meat products. Three types of HAs, including 2-amino-3-methyl-imidazo[4,5-f]-quinoline (IQ) and 2-amino-3,4-dimethyl-imidazo[4,5-f]-quinoline (MeIQ), 2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine (PhIP), and 1-methyl-9H-pyrido[3,4-b]indole (harmane) and 9H-pyrido[3,4-b]indole (norharman), are common and widely distributed in heat-processed meat products. This article briefly analyzes the formation pathways and mechanisms of these HAs, elucidates the inhibitory mechanism of exogenous plant polyphenols on their formation, and clarifies the structure-activity relationship of polyphenol compounds for the inhibition of their formation. This review will provide theoretical guidance for the effective application of plant polyphenols to control the formation of HAs in heat-processed meat products.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-9-027.pdfheterocyclic amines; plant polyphenols; inhibitory mechanism; free radicals; reactive carbonyl species |
| spellingShingle | ZHANG Shiyu, GAO Meng, WANG Wei, REN Xiaopu, XU Qian, PENG Zengqi Research Progress on the Inhibitory Mechanism of Plant Polyphenols on the Formation of Heterocyclic Amines in Thermally Processed Meat Products Shipin Kexue heterocyclic amines; plant polyphenols; inhibitory mechanism; free radicals; reactive carbonyl species |
| title | Research Progress on the Inhibitory Mechanism of Plant Polyphenols on the Formation of Heterocyclic Amines in Thermally Processed Meat Products |
| title_full | Research Progress on the Inhibitory Mechanism of Plant Polyphenols on the Formation of Heterocyclic Amines in Thermally Processed Meat Products |
| title_fullStr | Research Progress on the Inhibitory Mechanism of Plant Polyphenols on the Formation of Heterocyclic Amines in Thermally Processed Meat Products |
| title_full_unstemmed | Research Progress on the Inhibitory Mechanism of Plant Polyphenols on the Formation of Heterocyclic Amines in Thermally Processed Meat Products |
| title_short | Research Progress on the Inhibitory Mechanism of Plant Polyphenols on the Formation of Heterocyclic Amines in Thermally Processed Meat Products |
| title_sort | research progress on the inhibitory mechanism of plant polyphenols on the formation of heterocyclic amines in thermally processed meat products |
| topic | heterocyclic amines; plant polyphenols; inhibitory mechanism; free radicals; reactive carbonyl species |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-9-027.pdf |
| work_keys_str_mv | AT zhangshiyugaomengwangweirenxiaopuxuqianpengzengqi researchprogressontheinhibitorymechanismofplantpolyphenolsontheformationofheterocyclicaminesinthermallyprocessedmeatproducts |