L-cysteine modulates the Maillard reaction: Impacts on PhIP and pyrazine formation

Chu X., Du P., Wang W., He H., Hu P., Liu Y., ...Daha Fazla

Food Chemistry, cilt.472, 2025 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 472
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1016/j.foodchem.2025.142849
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Amino acid, Flavor compounds, Heterocyclic amines, Modeling system, Synchronous regulation
  • Atatürk Üniversitesi Adresli: Evet

Özet

L-Cysteine (L-Cys) serves as both an inhibitor of the carcinogen 1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and an enhancer of food flavor, supporting efforts to improve food safety and quality. Using a glucose/phenylalanine/creatinine model system, this study assessed the effects of varying L-Cys concentrations on PhIP inhibition and pyrazine flavor enhancement through UPLC–MS/MS and GC–MS analyses. The optimal PhIP reduction (82.8 %–83.1 %) was achieved with 20 mg and 100 mg of L-Cys, whereas the pyrazine enhancement peaked with 200 mg and 100 mg of L-Cys (50.54 %–99.16 % and 37.83 %–98.82 %, respectively). A partial least squares regression (PLS) model demonstrated strong predictive accuracy (R2c and R2p > 0.73), providing a robust framework for regulating PhIP and pyrazine levels. This study offers a theoretical basis for advancing food safety and flavor quality, contributing to the development of safer and more enjoyable food products while addressing health and sustainability considerations.