腌腊肉制品中氢过氧化十八碳二烯酸降解形成4-羟基壬烯醛的机制研究

4-Hydroxynon-2-enal (4-HNE) is a well-known secondary product of lipid peroxidation, which is mainly formed from ω-6 polyunsaturated fatty acids. The high level of 4-HNE in blood is generally considered a major contributor to numerous diseases. Therefore, it should be paid much 4-Hydroxynon-2-enal (4-HNE) is a well-known secondary product of lipid peroxidation, which is mainly formed from ω-6 polyunsaturated fatty acids. The high level of 4-HNE in blood is generally considered a major contributor to numerous diseases. Therefore, it should be paid much attention to the safety risk of 4-HNE originated from food. In the previous studies, the applicant found 4-HNE existed widely in cured meat products. However, the formation mechanism remains largely unknown. It was noted that the main donators of 4-HNE in cured meat products are hydroxyoctadecadienoic acids (HPODEs), which mainly consists of 9-HPODE and 13-HPODE. On the basis of previous work, it was said that the formation of 4-HNE stemmed from 9-HPODE and 13-HPODE under different ways. The rate-limiting steps will be identified respectively, as well as the relationship between the two paths. 13C isotope-labelled HPODEs will be added into a system stimulating sausage manufacturing, and variations of intermediates and 4-HNE will be tracked. The contribution of the two paths and their relations will be verified. The result will provide a theoretical basis for controlling the level of 4-HNE in cured-meat products and a novel strategy will be provided for the quality control.

4-羟基壬烯醛（4-Hydroxynonenal, 4-HNE）是ω-6多不饱和脂肪酸的次级氧化产物。体内4-HNE含量升高与多种疾病的发生、发展密切相关，因此膳食中的4-HNE具有潜在的食品安全隐患。申请者前期研究发现，腌腊肉制品中普遍含有4-HNE,但形成机制尚不明确。氢过氧化十八碳二烯酸（HPODEs）是腌肉制品中4-HNE的主要来源，主要包含9-HPODE和13-HPODE两种异构体，两者降解形成4-HNE的途径不同。本项目拟在前期研究的基础上，研究9-HPODE和13-HPODE降解形成4-HNE的机制，明确两种途径的相互关系和影响因素；在香肠内环境模拟体系中添加13C同位素标记的HPODEs，跟踪中间产物和4-HNE的演变，验证两种途径的相互关系及贡献权重，解析腌腊肉制品中4-HNE的形成机制。研究成果可为腌腊肉制品中4-HNE含量控制提供理论依据，为品质调控提供新的策略。

4-羟基壬烯醛（4-Hydroxynonenal, 4-HNE）是ω-6多不饱和脂肪酸的次级氧化产物。体内4-HNE含量升高与多种疾病的发生、发展密切相关，因此膳食中的4-HNE具有潜在的食品安全隐患。申请者前期研究发现，腌腊肉制品中普遍含有4-HNE,但形成机制尚不明确。氢过氧化十八碳二烯酸（HPODEs）是腌肉制品中4-HNE的主要来源，主要包含9-HPODE和13-HPODE两种异构体，两者降解形成4-HNE的途径不同。本项目拟在前期研究的基础上，研究9-HPODE和13-HPODE降解形成4-HNE的机制，明确两种途径的相互关系和影响因素；在香肠内环境模拟体系中添加13C同位素标记的HPODEs，跟踪中间产物和4-HNE的演变，验证两种途径的相互关系及贡献权重，解析腌腊肉制品中4-HNE的形成机制。研究成果可为腌腊肉制品中4-HNE含量控制提供理论依据，为品质调控提供新的策略。

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