Heterocyclic amines (HAs) are potent mutagens, which can form DNA adducts in various human tissues. There is increasing evidence that mutagenic HA formation and nutrition loss can occur concurrently in fish during vigorous heat treatment. Our study investigated the effects of five Allium spp. (garlic, onion, welsh onion, Chinese chive, and Mongolian leek) on reducing HA formation and improving nutritional quality of roasted cod (Gadus morhua). The results showed that cod patties pretreated with powders of the selected Allium spp. had significantly (P < 0.05) lower levels of HAs (82–92%, except garlic, 49%) than the control. The contents of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in the patties exhibited strong negative correlations with total antioxidant activity (−0.937), phenolic (−0.948), and lipophilic flavonoid (−0.933) contents, whereas the 2-amino-3,8 dimethylimidazo [4,5-f] quinoxaline (MeIQx) (made up only ∼0.7–3% of total HAs) contents exhibited significant positive correlations with these antioxidant parameters. In terms of nutrient composition change, Chinese chive and Mongolian leek were the most effective in preventing oxidative degradation of proteins and unsaturated fatty acids in roasted cod patties, which was translated into significantly higher contents of soluble proteins, essential amino acids, and polyunsaturated fatty acids. This has been the first report on the strong HA-formation inhibitory effect of Chinese chive and Mongolian leek. The dual beneficial functionality of these two Allium spp. may be utilized to reduce the intake of hazardous by-products while enhancing the nutritional and antioxidant properties of roasted cod and probably other protein-rich heat-processed foods.

中文翻译：

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韭菜和蒙古韭菜可抑制杂环胺的形成并增强烤鳕鱼的营养成分

杂环胺 (HA) 是强效诱变剂，可在多种人体组织中形成 DNA 加合物。越来越多的证据表明，在剧烈热处理过程中，鱼体内可能会同时发生致突变性 HA 形成和营养损失。我们的研究调查了五种葱属植物的作用。（大蒜、洋葱、大葱、韭菜和蒙古韭菜）可减少 HA 形成并提高烤鳕鱼 ( Gadus morhua ) 的营养品质。结果表明，用选定的葱属粉末预处理的鳕鱼肉饼。与对照相比，HA 水平显着降低（P < 0.05）（82-92%，大蒜除外，49%）。肉饼中2-氨基-1-甲基-6-苯基咪唑并[4,5- b ]吡啶（PhIP）的含量与总抗氧化活性（-0.937）、酚类（-0.948）和亲脂性黄酮类化合物表现出强烈的负相关性(−0.933) 含量，而 2-氨基-3,8 二甲基咪唑[4,5- f ]喹喔啉 (MeIQx)（仅占总 HA 的 ∼0.7-3%）含量与这些抗氧化参数呈显着正相关。从营养成分变化来看，韭菜和韭菜对防止烤鳕鱼饼中蛋白质和不饱和脂肪酸氧化降解最有效，转化为可溶性蛋白质、必需氨基酸和多不饱和脂肪酸含量显着较高。这是首次报道韭菜和韭菜对HA形成的强抑制作用。这两种葱属植物的双重有益功能。可用于减少有害副产品的摄入，同时增强烤鳕鱼和其他富含蛋白质的热处理食品的营养和抗氧化特性。