Non-precursors amino acids can inhibit β-carbolines through free radical scavenging pathways and competitive inhibition in roast beef patties and model food systems

• Published in: Meat science 2020-11, Vol.169, p.108203-108203, Article 108203
• Main Authors: Xue, Chaoyi, Chen, Qiaochun, He, Zhiyong, Wang, Zhaojun, Qin, Fang, Yang, Tianyi, Chen, Jie, Zeng, Maomao
• Format: Article
• Language: English
• Subjects: Amino acids; Amino Acids - chemistry; Animals; Carbolines - chemistry; Cattle; Competitive inhibition; Electron paramagnetic resonance (EPR); Food Handling - methods; Free radical scavenging; Free Radicals - chemistry; Meat Products - analysis; Roast beef patties; β-Carbolines
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2020.108203

The aim of this study was to investigate the inhibitory effect of non-precursors amino acids (histidine, leucine, proline and methionine) which have advantages of safety, inexpensiveness and high standardization on the formation of β-carbolines in roast beef patties and glucose/creatine/creatinine/tryptophan model system, and the possible pathway of inhibition by monitoring the scavenging of free radicals by electron paramagnetic resonance (EPR) spectroscopy and the consumption of tryptophan by HPLC in a glucose/tryptophan model system. Almost all amino acids can inhibit β-carbolines in roast beef patties (up to 80.62%) and model system (up to 67.01%). Histidine showed an excellent alkyl radical scavenging ability (up to 82.59%) and a highly competitive inhibition ability (up to 65.60%) against β-carbolines generation. The corresponding abilities of leucine and methionine were less remarkable. Proline could only suppress β-carbolines through competitive inhibition. The results could shed light on the reduction of β-carbolines during meat processing.