This study was to investigate the inhibitory effects of amino acids (AAs) on the formation of 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) and to evaluate the inhibition mechanism of PhIP in Maillard model systems. Different AAs were individually added into model systems heat-treated at 180 °C/1 h. The PhIP, phenylacetaldehyde (PheAce), and pyrazines derivatives were determined using HPLC and GC-MS. AAs significantly reduced (P < 0.05) PhIP levels in a dose-dependent response, ranking as: Trp = Lys > Pro > Leu > Met > Val > Ile > Thr > Phe > Asp, at the highest molar ratio. The PheAce content was gradually reduced with increasing AAs levels, suggesting that AAs may inhibit PhIP formation through scavenging the available PheAce. A correlation between PhIP inhibition and PheAce-scavenging activity of AAs was observed when PheAce and AAs were heated. The variety and quantity of pyrazines formed are highly depending on the type of AAs.

中文翻译：

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美拉德反应模型系统中氨基酸对 2-Amino-1-Methyl-6-Phenylimidazo [4,5-b]Pyridine (PhIP) 形成的抑制作用和机制

本研究旨在研究氨基酸 (AAs) 对 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) 形成的抑制作用，并评估 PhIP 在美拉德中的抑制机制。模型系统。不同的 AA 分别添加到以 180 °C/1 小时进行热处理的模型系统中。使用 HPLC 和 GC-MS 测定 PhIP、苯乙醛 (PheAce) 和吡嗪衍生物。AA 在剂量依赖性反应中显着降低 (P < 0.05) PhIP 水平，排序为：Trp = Lys > Pro > Leu > Met > Val > Ile > Thr > Phe > Asp，摩尔比最高。PheAce 含量随着 AA 水平的增加而逐渐减少，表明 AA 可能通过清除可用的 PheAce 来抑制 PhIP 的形成。当加热 PheAce 和 AA 时，观察到 PhIP 抑制与 AA 的 PheAce 清除活性之间的相关性。形成的吡嗪的种类和数量在很大程度上取决于 AA 的类型。