Simultaneous Scavenging Capacity of Glycine and Serine for Formaldehyde along with Glyoxal and the Cytotoxicity of the Interaction Product in Three Cell Lines
Simultaneous Scavenging Capacity of Glycine and Serine for Formaldehyde along with Glyoxal and the Cytotoxicity of the Interaction Product in Three Cell Lines
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DOI：
10.1021/acsfoodscitech.3c00027
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发表时间：
2023-03
期刊：
影响因子：
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通讯作者：
Jiayu Lin;Caihuan Huang;Fu Liu;J. Ou;S. Ou;Jie Zheng
中科院分区：
文献类型：
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作者：
Jiayu Lin;Caihuan Huang;Fu Liu;J. Ou;S. Ou;Jie Zheng
Glyoxal (GO) and formaldehyde (FA) are harmful aldehydes coexisting in foods. Trapping them by nutrients, such as amino acids, is a straightforward strategy to mitigate their risks. In this work,l-glycine andl-serine were found to simultaneously scavenge GO and FA.The underlying mechanism is to generate imidazole salts, which are the products derived through the reaction of two molecules of amino acids with each molecule of GO and FA. The imidazole salts exhibited much lower cytotoxicity than FA and GO. In GES-1, Caco-2, and Qsg7701 cell lines, IC50values were 0.14, 0.14, and 0.3 mM for FA, and 1.2, 1.2, and 1.3 mM for GO, respectively, while IC50values for the two imidazole salts were higher than 2.5 mM. The incorporation of two amino acids (both at 1.5 g/kg level) in dough produced glycine- and serine-sourced imidazole salts by 4450 ± 182 and 1088 ± 222 μg/kg, respectively, in the biscuits. Namely, glycine and serine scavenged FA and GO by 1.2 and 0.3 mmol/mol, respectively. These findings indicated that the incorporation of glycine and serine convert the high-toxicity FA to low-toxicity imidazole salts in the presence of GO in bakery foods.
