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柚皮素和EGCG抑制杂环胺PhIP生成的作用机理
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1.北京工商大学老年营养与健康教育部重点实验室，北京 100048;2.菏泽职业学院，山东 菏泽 274000

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通讯作者:

赵亮（1990—），男，博士，副教授，硕士研究生导师，主要从事功能食品开发与生物活性成分研究。E-mail： liangzhao@btbu.edu.cn

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北京市自然科学基金项目（6242001）。


Inhibition Mechanisms of Naringenin and EGCG Against the Formation of the Heterocyclic Amine PhIP
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1.Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China;2.Heze Vocational College, Heze 274000, China

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    摘要:

    【目的】明确柚皮素和表没食子儿茶素没食子酸酯（EGCG）在抑制烤肉中2-氨基-1-甲基-6-苯基-咪唑［4，5-b］吡啶（PhIP）形成中的关键作用，揭示两者通过调控前体物消耗和中间产物积累的分子机制，为食品加工中降低杂环胺风险提供科学依据。【方法】测定烤鸡胸肉中PhIP前体物的变化，建立了黄酮、丙酮醛（MGO）和苯丙氨酸（Phe）模型反应体系，并通过分析各关键物质反应动力学曲线变化，探究柚皮素和EGCG对杂环胺PhIP的抑制机理。【结果】柚皮素和EGCG能够抑制鸡胸肉在烤制过程中PhIP生成前体物肌酸和氨基酸的消耗，从而发挥其对PhIP的抑制作用。以MGO代替葡萄糖（glucose，Glc）建立模型反应体系，有利于减少反应体系中复杂产物的干扰，从而确定柚皮素和EGCG干预PhIP形成关键环节。加入柚皮素和EGCG能降低PhIP前体物苯乙醛及美拉德反应中间物MGO的生成量。由反应动力学模型参数的结果可知，EGCG和柚皮素与苯乙醛之间发生的消除反应速率最大，是两者抑制PhIP生成的关键反应。【结论】EGCG和柚皮素对PhIP的抑制作用机理是通过消除苯乙醛，降低反应体系中的苯乙醛生成量，从而抑制PhIP的生成。

    Abstract:

    [Objective] This study clarifies the key roles of naringenin and epigallocatechin gallate (EGCG) in inhibiting 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhlP) formation in roasted meat and reveals the molecular mechanisms by which naringenin and EGCG regulate precursor consumption and intermediate accumulation, aiming to provide a scientific basis for reducing the risk of heterocyclic amines in food processing. [Method] The changes in precursors of PhIP in roasted chicken breast were determined, and a model reaction system of flavonoids, methylglyoxal (MGO), and phenylalanine (Phe) was established. The reaction kinetics curves of key substances were studied to decipher the inhibition mechanisms of naringenin and EGCG against the formation of PhlP. [Result] Naringenin and EGCG inhibited the consumption of creatine and amino acids, precursors of PhlP formation, thereby inhibiting the formation of PhlP in chicken breast during roasting. Replacing glucose (Glc) with MGO in the model reaction system helped to reduce the interference from complex reaction products, which facilitated the identification of the critical point at which naringenin and EGCG intervened in PhlP formation. Naringenin and EGCG reduced the production of the PhlP precursor phenylacetaldehyde and the Maillard reaction intermediate MGO. The reaction kinetic model data revealed that the elimination reaction rates of EGCG and naringenin with phenylacetaldehyde were the highest, indicating that the elimination reaction was a key for the two compounds in inhibiting PhlP formation. [Conclusion] EGCG and naringenin inhibited the formation of PhlP by reducing the amount of phenylacetaldehyde in the reaction system through the elimination reaction.

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于帅,罗清辰,冯蒙蒙,艾欣,李煜彬,赵亮.柚皮素和EGCG抑制杂环胺PhIP生成的作用机理[J].食品与生物技术学报,2025,44(8):128-138.

YU Shuai, LUO Qingchen, FENG Mengmeng, AI Xin, LI Yubin, ZHAO Liang. Inhibition Mechanisms of Naringenin and EGCG Against the Formation of the Heterocyclic Amine PhIP[J]. Journal of Food Science and Biotechnology,2025,44(8):128-138.

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  • 收稿日期:2024-12-08
  • 最后修改日期:2025-02-20
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  • 在线发布日期: 2025-11-26
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