背景:亚硝酸盐经常用作肉类添加剂,以提高加工肉制品的质量和安全性。然而,这些盐与致癌亚硝胺的形成有关。鉴于其对中间分子形成的潜在调节作用,比如一氧化氮,假设肌肽,具有抗氧化活性和其他多种健康益处的肉类成分,可以抑制亚硝胺的形成.因此,本研究评估了肌肽对模拟胃环境的单相水性系统和双相水-脂质系统中亚硝胺形成的影响。
结果:在单相系统中,与对照(没有肌肽)相比,需要相对高水平的肌肽来显着减少不同种类的亚硝胺的形成。虽然在两相系统的两个阶段都产生了较高水平的一些亚硝胺,低肌肽浓度显著抑制亚硝胺在水相中的形成,而在脂质阶段,需要中等水平的肌肽。在更高的肌肽水平,在脂质相中观察到亚硝胺的进一步减少。
结论:这项研究证明了肌肽在水性和脂质环境中减少亚硝胺形成的能力,并表明膳食肌肽具有降低与食用加工肉制品相关的风险的潜力。©2024加拿大国王陛下和作者(s)。约翰·威利父子有限公司代表化学工业学会出版的《食品和农业科学杂志》。经加拿大农业和农业食品部部长许可转载。
BACKGROUND: Nitrite salts are frequently utilized as meat additives to improve the quality and safety of processed meat products. However, these salts are associated with the formation of carcinogenic nitrosamines. Given its potential regulating effect on the formation of intermediate molecules, such as nitric oxide, it is hypothesized that carnosine, a meat constituent possessing antioxidant activity and other multiple health benefits, could dampen the formation of nitrosamines. The current study therefore assessed the effect of carnosine on
nitrosamine formation in both a monophasic aqueous system and a biphasic water-lipid system simulating a gastric environment.
RESULTS: In the monophasic system, relatively high levels of carnosine were required to significantly reduce the formation of different species of
nitrosamine compared with the control (no carnosine). While higher levels of some nitrosamines were generated in both phases of the biphasic system, low carnosine concentrations significantly suppressed
nitrosamine formation in the aqueous phase, while in the lipid phase, intermediate levels of carnosine were required. At higher carnosine levels, further reduction in nitrosamines was observed in the lipid phase.
CONCLUSIONS: This study demonstrates the capacity of carnosine to reduce
nitrosamine formation in aqueous and lipid environments and suggests the potential of dietary carnosine to lower the risks associated with the consumption of processed meat products. © 2024 His Majesty the King in Right of Canada and The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. Reproduced with the permission of the Minister of Agriculture and Agri-Food Canada.