氨基酸对热加工食品中三种共存有害醛的协同消除机制研究

食品在热加工过程中，甲醛、乙二醛、丙酮醛等有害醛类形成后急剧消减，但其去向成谜。基于多种有害醛类与游离氨基酸共存于食品中的实际，结合本项目“甲醛显著促进氨基酸消减丙酮醛”的前期发现，申请人提出氨基酸与多种有害醛协同互作的设想。拟采用五种代表性氨基酸与三种有害醛构建互作体系，研究食品在热加工和胃肠消化过程中，氨基酸同时消除三种有害醛的效率；采用现代波谱技术，解析互作产物的结构，在有害醛共存的情况下，揭示氨基酸对有害醛的消除机理。开展细胞毒性研究，甄别出高风险和低风险互作产物；通过检测食品中不同互作产物的含量，在食品体系中验证氨基酸对有害醛的消减机理，并研判可能存在的安全风险。通过上述研究，阐明食品在加工和消化过程中，氨基酸消除有害醛的机理，为其控制和毒性干预提供指导。

During the thermal processing of foods, formaldehyde, glyoxal, methylglyoxal decreased sharply after formation, but their fate remains unknown. Based on the fact that a variety of harmful aldehydes and free amino acids coexist in food, and our previous findings of "formaldehyde markedly promotes the reduction of methylglyoxal by amino acids", the applicant proposed the idea that synergistic interactions occur between amino acids and harmful aldehydes during food processing and digestion. In this project, five amino acids will be selected to investigate their scavenging capacity for three co-existing aldehydes in two models, including thermal processing and gastro-intestinal digestion of foods. The elimination mechanism will be elucidated via structure characterization of the main interaction products. Besides, the cytotoxicity of the interaction products (mixture and some highly purified products) will be evaluated to discriminate the high- and low-risk products, and their content will be determined in foods. As a result, the elimination mechanism of amino acids on coexisting toxic aldehydes in foods will be clarified and the possible risk will be elucidated. The results of this project will bring new insights into the elimination mechanism of amino acids on the harmful aldehydes during food processing and digestion, and provide guidance for the control and toxicity intervention of these aldehydes.