L-cysteine modulates the Maillard reaction: Impacts on PhIP and pyrazine formation
Chu, Xiaoran, Du, Pengfei, Wang, Weiting, He, Hongjun, Hu, Peng, Liu, Yaobo, Li, Min, Jiang, Wenxiang, Abd El-Aty, A. M.
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 (R(2)c and R(2)p > 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.
- Dergi
- FOOD CHEMISTRY
- Yıl
- 2025
- Cilt
- 472
- ISSN
- 0308-8146
- eISSN
- 1873-7072
- DOI
- 10.1016/j.foodchem.2025.142849
- WoS UID
- WOS:001721587700001