Imidazole Dipeptides in Meat Decrease Acrylamide Formation during High-Temperature Cooking via Trapping Glucose

Acrylamide (AAM) is a toxic chemical found in foods such as French fries (mg/kg order). AAM in food is mainly produced by Maillard reactions between reducing sugars (e.g., glucose; Glc) and asparagine during high-temperature cooking. On the other hand, imidazole dipeptides are abundant in meat (g/kg order) and have various physiological activities, such as antioxidation. Representative imidazole dipeptides carnosine (CAR) and anserine (ANS) have nucleophilic sites at the imidazole ring and N-terminus that can capture toxic electrophiles, including AAM when meat and potatoes are cooked together at high temperature. However, imidazole dipeptides are also expected to suppress the formation of AAM by capturing Glc. Here, the effects of CAR and ANS on AAM formation were investigated. The structures and competitive formation of CAR/ANS-Glc Amadori products versus CAR/ANS-AAM adducts were confirmed. CAR/ANS-Glc Amadori products were dominant at 140 °C, whereas CAR/ANS-AAM adducts increased at 180 °C.