Effects of marinating with Asian marinades or western barbecue sauce on PhIP and MeIQx formation in barbecued beef
Effects of marinating with Asian marinades or western barbecue sauce on PhIP and MeIQx formation in barbecued beef
复制标题
DOI：
10.1207/s15327914nc3402_4
复制
发表时间：
1999-01-01
影响因子：
2.9
通讯作者：
Cooney, RV
中科院分区：
文献类型：
--
作者：
Nerurkar, PV;Le Marchand, L;Cooney, RV
杂环芳香胺 (HAAs) 是高温烹饪肉类和鱼类时形成的一组化学物质，是强效诱变剂，被怀疑与结直肠癌有关。最近的一项研究表明，腌制肉类可能是减少 HAA 形成的一种方法。夏威夷的不同种族人口面临着不同程度的结直肠癌风险，他们在烹饪肉类时经常使用传统的腌料。我们将用照烧酱、姜黄蒜酱或商业蜂蜜烧烤酱腌制过夜的牛排与未腌制的牛排的 HAA 含量进行了比较。通过液-液萃取和气相色谱-质谱法测定2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶(PhIP)和2-氨基-3,8-二甲基咪唑[4,5-f]喹喔啉(MeIQx)的含量。与未腌制的肉相比，用照烧酱腌制的牛排在烹饪时间 10 分钟（p = 0.002）和 15 分钟（p = 0.001）时的 PhIP 水平分别降低了 45% 和 67%，在 10 分钟（p = 0.008）和 15 分钟（p = 0.001）时的 MeIQx 水平分别降低了 44% 和 60%。用姜黄蒜酱腌制的肉中也观察到较低水平的 PhIP 和 MeIQx。相比之下，用烧烤酱腌制 10 分钟和 15 分钟时，PhIP 分别增加 2.9 倍和 1.9 倍（p 小于或等于 0.005），MeIQx 增加 4 倍和 2.9 倍（p 小于或等于 0.001）。通过 Ames 测定测量，腌制和未腌制牛排的诱变活性差异与 PhIP 和 MeIQx 水平的差异相似。未来的研究应该测试特定成分的影响，包括腌料的含水量，以及在烹饪过程中重新使用烧烤酱（以减少炭化）对 HAA 形成的影响。
Heterocyclic aromatic amines (HAAs), a group of chemicals formed during high-temperature cooking of meat and fish, are potent mutagens and are suspected to play a role in colorectal cancer. A recent study suggested that marinating meat may offer a way to reduce HAA formation. Hawaii's diverse ethnic populations, which are at various risks of colorectal cancer, often use traditional marinades when cooking meat. We compared the HAA content of beef steaks marinated overnight with teriyaki sauce, turmeric-garlic sauce, or commercial honey barbecue sauce with that of unmarinated steaks. The levels of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) were determined by liquid-liquid extraction and gas chromatography-mass spectrometry. Beefsteaks marinated with teriyaki sauce had 45% and 67% lower PhIP level at 10 minutes (p = 0.002) and 15 minutes (p = 0.001) of cooking time as well as 44% and 60% lower MeIQx levels at 10 minutes (p = 0.008) and 15 minutes (p = 0.001), respectively, than unmarinated meat. Lower levels of PhIP and MeIQx were also observed in meat marinated with turmeric-garlic sauce. In contrast, marinating with barbecue sauce caused a 2.9- and 1.9-fold increase in PhIP (p less than or equal to 0.005) and a 4- and 2.9-fold increase in MeIQx (p less than or equal to 0.001) at 10 and 15 minutes, respectively. Differences in the mutagenic activities of marinated and unmarinated steaks, as measured by the Ames assay, paralleled the differences in PhIP and MeIQx levels. Future studies should test the effects of specific ingredients, including the water content of marinades, and the effect of reapplying barbecue sauce during cooking (to reduce charring) on HAA formation.