식품 중 6 indole alkaloids 생성 및 저감화 연구 = Study on formation and inhibition of 6 indole alkaloids in foods

다국어 초록 (Multilingual Abstract)

Indole alkaloids are compounds found across various food groups. These compounds tend to increase during thermal processing and cooking of food. While these compounds exhibit both pharmacological and toxicological properties, their dual effects necessitate continued research to better understand their implications for human health. Much of the current literature has focused solely on harman and norharman, leaving other compounds such as harmol, harmalol, harmine, and harmaline relatively understudied. Therefore, this study aims to evaluate the formation levels of six indole alkaloids in various types of meat, including cutlassfish, mackerel, pork belly, and beef sirloin. The formation levels of indole alkaloids in seafood, in contrast to livestock products, exhibit notable differences, which can be attributed to their distinct nutritional compositions, thereby necessitating further investigation.
Until now, numerous studies have examined the formation of indole alkaloids as a function of time and temperature within a limited range of cooking methods. However, comprehensive comparative analyses of alkaloid formation across diverse cooking methods remain lacking.
This study explores how pan-frying, boiling, steaming, and air frying affect the levels of indole alkaloids. Furthermore, research has been conducted on the potential of microwave preheating to reduce indole alkaloids, particularly harman and norharman. However, the effects of microwave pre-treatment on harmol, harmalol, harmine, and harmaline have not been adequately studied.
This study evaluates how microwave pre-treatment affects the formation of six indole alkaloids. Initial microwave preheating notably reduced indole alkaloid levels, with a peak reduction of 83.98% at 2 minutes in beef sirloin; however, prolonged treatment caused levels to rise, reaching 129.24% of the control at 5 minutes.
Additionally, antioxidant marination using substances like propyl gallate and α-tocopherol was found to be highly effective in reducing indole alkaloid concentrations in both pork and beef patties. These antioxidants appear to inhibit the chemical reactions that lead to alkaloid formation during the cooking process.
The findings highlight that selecting appropriate cooking methods and antioxidant treatments can mitigate the presence of these potentially harmful compounds in various meat products.

국문 초록 (Abstract)

이 연구는 육류에서 6종의 인돌 알칼로이드 (norharman,harman, harmol, harmalol, harming, harmaline)의 형성을 평가하는 것을 목표로 합니다. 또한 팬프라잉, 끓이기, 찌기, 에어프라잉, 전자레인지, 항산화제가 이들의 형성에 미치는 영향을 조사하고자 합니다.
축산물 (소 등심, 삼겹살) 및 수산물 (고등어, 갈치)을 대상으로 팬프라잉의 온도, 시간에 따른 인돌 알칼로이드 생성량을 평가하였습니다. 온도, 시간이 증가할수록 생성량이 증가하였고 norharman을 제외하고는 축산물의 인돌 알칼로이드 생성량이수산물 다 높게 나타났습니다. 이러한 결과는 단백질, 지방 등의 구성 및 비율의 차이로 인해 발생합니다. 끓이기, 찌기, 에어프라잉은 팬프라잉보다 낮거나 검출되지 않는 수준의 인돌 알칼로이를 생성합니다. 끓이기, 찌기의 경우, 물의 끓는점인 100℃수준의 가열반응을 일으키고 에어프라잉의 경우 간접적인 열접촉으로 가열반응을 일으키므로 팬프라잉에 비해 Maillard 반응을 감소시켜 인돌 알칼로이드 생성량이 낮습니다.
전자레인지 전처리는 초기 인돌 알칼로이드 전구체를 용출시켜인돌 알칼로이드의 생성량을 줄였으나, 과도한 처리시 수분 손실, 불균일한 가열, 그리고 전자레인지에 장시간 노출되면서 maillard 반응에 의해 인돌 알칼로이드가 증가합니다. 항산화제 (butylated hydroxyanisole, propyl gallate, Nacetylcysteine, quercetin, α-tocopherol, catechin) 마리네이트는 지방에 의한 방해를 최소화하기 위해 소와 돼지의 안심부위를 선택하였으며 균일한 작용을 위해 패티 형태로 하였습니다. 모든 항산화제는 인돌 알칼로이드 생성량을 감소시키는 결과를 보였습니다. Propyl gallate (PG)와 αtocopherol은 돼지고기와 소고기 패티 모두에서 인돌 알칼로이드 농도를 크게 줄이는 데 매우 효과적인 것으로 나타났습니다.
이러한 항산화제들은 지방의 산화를 방지하고 조리 과정에서 Maillard 반응을 감소시켜 인돌 알칼로이드 생성량을 감소시킵니다.
이 연구의 결과는 적절한 조리 방법과 저감화 방안을 선택함으로써 다양한 육류 제품에서의 인돌 알칼로이드 섭취량을 감소시킬 수 있음을 강조합니다

목차 (Table of Contents)

• 1. Introduction 1
• 2. Materials and methods 5
• 2.1. Chemicals and Regents 5
• 2.2. Preparation and cooking of livestock products, seafood and meat patty 7
• 2.2.1. Pan-frying, Boiling, Steaming, and Air-frying of Livestock products and Seafood 7
• 2.2.2. Microwave Pretreatment Followed by Pan-frying 8
• 2.2.3. Pan-frying and Antioxidant Marinating of Meat Patties 9
• 2.3. Sample preparation for analysis of 6 indole alkaloids in food 11
• 2.4. LC-MS/MS analysis of 6 indole alkaloids 12
• 2.5. Statistical analysis 14
• 3. Results 15
• 3.1. Six indole alkaloid contents in livestock product and seafood 15
• 3.2. Comparison of six indole alkaloids according to cooking method 21
• 3.3. Reduction effect of microwave and antioxidant for six indole alkaloids 27
• 3.3.1. Microwave preheating 28
• 3.3.2. Antioxidants 31
• 4. Discussion 38
• 4.1. Factors Influencing the Formation of Indole Alkaloids During Pan-Frying 38
• 4.2. Analysis of Indole Alkaloid Formation According to Different Cooking Methods 42
• 4.3. The Impact of Microwave Preheating on Indole Alkaloid Formation 45
• 4.4. Effects of antioxidants in meat patties on indole alkaloids 48
• 5. Conclusion 51
• 6. References 53