Title : Molecular mechanism of quinoxaline-type heterocyclic amines formation in meat and fish
Abstract:
This study aims to investigate the underlying molecular mechanism responsible for the development of quinoxaline-type heterocyclic amines (HAs) in roasted beef, chicken, and fish. The study explores the influence of both low temperature (160°C) and high temperature (220°C) roasting on the formation of HAs. The results indicate that chicken, among the three types of meat, exhibits the highest levels of MeIQx (2.34 ± 0.03 ng/g), 4,8-DiMeIQx (3.96 ± 0.05 ng/g), and 7,8-DiMeIQx (2.78 ± 0.03 ng/g), followed by beef (1.63 ± 0.02 ng), (2.77 ± 0.04 ng/g), (2.13 ± 0.04 ng/g) and fish (1.25 ± 0.02 ng/g), (2.29 ± 0.02 ng/g), (0.94 ± 0.01 ng/g), respectively. Moreover, the roasting temperature significantly affect the formation of HAs. Analysis of HAs precursors reveals that chicken has significantly higher levels of creatine, creatinine, and reducing sugars compared to beef and fish. Amino acid analysis demonstrates that chicken contains higher amounts of Serine, Glutamic acid, cysteine, tyrosine, and leucine when compared to beef and fish. Additionally, beef has the highest overall content of fatty acids, including Methyl palmitate, Methyl oleate, Methyl stearate, Methyl elaidate, and Methyl heptadecanoate, followed by chicken, while fish has the lowest content. Correlation analysis shows strong associations between creatine, creatinine, reducing sugars, and MeIQx, 4,8-DiMeIQx, and 7,8-DiMeIQx. Furthermore, certain amino acids such as cysteine, tyrosine, serine, histidine, and specific fatty acids, including Methyl elaidate, Methyl 4,7,10,13,16-docosapentaenoate, and cis-11-eicosenoic acid methyl ester, exhibit significant correlations with MeIQx, 4,8-DiMeIQx. In conclusion, the formation of HAs is strongly influenced by the presence of specific precursors, particular amino acids, and fatty acids.
