MG-HCr, the Methylglyoxal-Derived Hydroimidazolone of Creatine, a Biomarker for the Dietary Intake of Animal Source Food.,Journal of Agricultural and Food Chemistry

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MG-HCr, the Methylglyoxal-Derived Hydroimidazolone of Creatine, a Biomarker for the Dietary Intake of Animal Source Food.
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2020-04-15 , DOI: 10.1021/acs.jafc.0c00907
Stephanie Treibmann ₁ , Sindy Händler ₁ , Thomas Hofmann ₁ , Thomas Henle ₁

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In the course of the Maillard reaction in vivo or in food, creatine reacts with the 1,2-dicarbonyl compound methylglyoxal to N-(4-methyl-5-oxo-1-imidazolin-2-yl)sarcosine (MG-HCr). We studied whether the urinary excretion of MG-HCr is affected by its intake with meat or by the intake of creatine and subsequent in vivo formation of MG-HCr. Therefore, 24 h urine of 30 subjects with different dietary habits was analyzed with HPLC-MS/MS. The daily MG-HCr excretion via urine varied between omnivores (0.39-9.67 μmol/day, n = 24), vegetarians (0.18-0.97 μmol/day, n = 19), and vegans (0.10-0.27 μmol/day, n = 8). An intervention study with 18 subjects demonstrated the bioavailability of MG-HCr (ca. 54%) from 200 g of heated meat and its quick excretion with urine. A creatine intervention of 0.44 g did not increase MG-HCr excretion. Thus, the differences in MG-HCr excretion between different diets are mainly caused by the dietary uptake of MG-HCr. We additionally found MG-HCr in milk and egg products, where it is formed during heat treatment. This partly explains differences in MG-HCr excretion of vegetarians and vegans. Hence, MG-HCr in urine is a short-term marker for the intake of heat-processed animal source food.

中文翻译：

MG-HCr是肌酸的甲基乙二醛衍生的氢咪唑酮，是动物源性食物饮食摄入的生物标志物。

在体内或食物中的美拉德反应过程中，肌酸与1,2-二羰基化合物甲基乙二醛反应生成N-（4-甲基-5-氧代-1-咪唑啉-2-基）肌氨酸（MG-HCr）。我们研究了MG-HCr的尿排泄是否受肉类摄入或肌酸摄入以及随后体内MG-HCr形成的影响。因此，采用HPLC-MS / MS分析了30名饮食习惯不同的受试者的24小时尿液。每日通过尿液排出的MG-HCr杂食性（0.39-9.67μmol/天，n = 24），素食者（0.18-0.97μmol/天，n = 19）和素食主义者（0.10-0.27μmol/天，n = 8）。一项针对18位受试者的干预研究表明，从200克加热的肉中可产生MG-HCr（约54％）的生物利用度，并通过尿液快速排泄。0.44 g的肌酸干预不会增加MG-HCr的排泄。从而，不同饮食之间MG-HCr排泄的差异主要是由于饮食中MG-HCr的摄入引起的。我们还在牛奶和鸡蛋制品中发现了MG-HCr，它们是在热处理过程中形成的。这部分解释了素食者和素食主义者的MG-HCr排泄的差异。因此，尿液中的MG-HCr是摄入热加工动物源食品的短期标志。

更新日期：2020-04-24

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