The inhibitory effects of vitamins (nicotinic acid, pyridoxamine [PM], and l-ascorbic acid) and phenolic acids (ferulic acid and p-coumaric acid) on the formation of 2-amino-3,8-dimethylimidazo [4,5-f] quinoxaline (MeIQx) were studied in a glycine/glucose/creatinine model system and fried tilapia cakes. The results showed that PM was the most potential inhibitor and the inhibition rates reached 82.72% and 78.54% in model system and fried tilapia cakes, respectively. Detailed formation mechanism of MeIQx was put forward to find the inevitable species in the non-free radical formation mechanism of MeIQx. Dose-dependent analysis of PM on methylglyoxal (MGO ) and MeIQx formation were studied by using model systems and the results showed that MGO and MeIQx were both reduced about 60% in reaction mixtures when the molar ratio of PM to glycine was 1:16, which indicated that MGO is a key intermediate on the pathway of MeIQx formation. Quantum chemistry calculations showed that PM can act as a useful inhibitor to inhibit the formation of MeIQx and react with MGO to form new compounds. A pathway for the inhibitory activity of PM against MeIQx formation was proposed. PRACTICAL APPLICATION: Pyridoxamine was the most effective inhibitor against heterocyclic aromatic amines (HAAs) and could be applied to a variety of food systems. While the inhibitory mechanism is still unclear. Detailed formation mechanism of MeIQx was put forward first and suggested methylglyoxal as an inevitable species in the non-free radical formation mechanism of MeIQx in this study. Pyridoxamine trapping methylglyoxal is likely a key mechanism against the generation of MeIQx was demonstrated by quantum chemistry calculation and experimental demonstration. These findings may provide effective suggestions for reducing HAAs and similar toxicants in daily cuisine.

中文翻译：

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通过捕获甲基乙二醛揭示2-氨基-3,8-二甲基咪唑并[4,5-f]喹喔啉的关键抑制机制

维生素（烟酸、吡哆胺 [PM] 和 l-抗坏血酸）和酚酸（阿魏酸和对香豆酸）对 2-氨基-3,8-二甲基咪唑 [4,5- f] 在甘氨酸/葡萄糖/肌酐模型系统和油炸罗非鱼饼中研究了喹喔啉 (MeIQx)。结果表明，PM是最有潜力的抑制剂，在模型系统和油炸罗非鱼饼中的抑制率分别达到82.72%和78.54%。提出了MeIQx的详细形成机制，以寻找MeIQx非自由基形成机制中不可避免的物种。使用模型系统研究了 PM 对甲基乙二醛 (MGO) 和 MeIQx 形成的剂量依赖性分析，结果表明，当 PM 与甘氨酸的摩尔比为 1:16 时，MGO 和 MeIQx 在反应混合物中均降低了约 60%，这表明 MGO 是 MeIQx 形成途径的关键中间体。量子化学计算表明，PM 可以作为一种有用的抑制剂来抑制 MeIQx 的形成并与 MGO 反应形成新的化合物。提出了 PM 对 MeIQx 形成的抑制活性的途径。实际应用：吡哆胺是最有效的杂环芳香胺 (HAAs) 抑制剂，可应用于各种食品系统。而抑制机制尚不清楚。本研究首先提出了MeIQx的详细形成机制，并提出甲基乙二醛是MeIQx非自由基形成机制中不可避免的物种。通过量子化学计算和实验证明，吡哆胺捕获甲基乙二醛可能是阻止 MeIQx 产生的关键机制。这些发现可能为减少日常饮食中的 HAA 和类似毒物提供有效建议。