Simultaneous inhibition of heterocyclic aromatic amines, advanced glycation end products, acrylamide, and hydroxymethylfurfural in Chinese braised beef by characteristic spices during braising and in vitro digestion.

This research examined how various spices inhibit formation and digestion of free and bound heterocyclic aromatic amines (HAAs), advanced glycation end products (AGEs), acrylamide (AA), and hydroxymethylfurfural (HMF) in Chinese braised beef. Lemongrass reduced total levels of free and bound HAAs, AGEs, HMF and AA in Chinese braised beef, model system, and in vitro digestion (P < 0.05), and the inhibition rates were 67.06 %, 76.26 %, and 57.41 %, respectively. The lemongrass inhibited the formation of free Norharman and Harman through trapping 1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid and 1-methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid by its active component kaempferol. Molecular docking revealed that kaempferol inhibited bound HAAs, AGEs, AAs, and HMF formation through competing myosin binding site of SER A:1751 with glucose, and inhibited release of these hazardous compounds during in vitro digestion through forming a stable complex with trypsin. This research could help to use natural additives to mitigate formation of hazardous compounds thus developing healthier meat products.