Release mechanism between sarcoplasmic protein-bound and free heterocyclic amines and the effects of dietary additives using an in-vitro digestion model

In this study, the release mechanism between free and sarcoplasmic protein-bound heterocyclic amines (HAs) in an in-vitro digestion model were investigated by comparing changes in the amount of HAs between groups with different enzyme dosages and at different digestion stages. The effects of the addition of onions, peppers, and apples on the release mechanism were also studied. We found that bound HAs cannot be completely converted to free HAs under normal enzyme dosages and that a significant increase in HAs occurred in the intestines. The release rate of bound HAs was 5.99%-43.84%, and the total release rate of HAs was 36.67%. Furthermore, the release rate of beta-carbolines was the highest (34.41%-43.84%). The addition of onions, peppers, and apples significantly increased the number of free HAs, with growth rates reaching 56.06%, 43.43%, and 54.44%, respectively. These additives mainly promoted the generation of free harman and norharman.

Automated summary

This study investigated the release mechanism between free and protein-bound HAs in an in-vitro digestion model, and the effects of onion, pepper, and apple additions on this mechanism. The results showed that complete conversion of bound HAs to free HAs did not occur under normal enzyme dosages, leading to a significant increase in HAs in the intestines. The addition of onions, peppers, and apples significantly increased the generation of free HAs, particularly harman and norharman.