# Role of Furfural and 5-Methyl-2-furfural in Glucose-Induced Inhibition of 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) Formation in Chemical Models and Pork Patties

## TL;DR

This study shows that furfural and 5-methyl-2-furfural, byproducts of the Maillard reaction, reduce the formation of PhIP, a harmful compound, by reacting with phenylalanine in both chemical models and pork patties.

## Contribution

The study identifies a new mechanism by which furfural and 5-methyl-2-furfural inhibit PhIP formation through direct interaction with phenylalanine.

## Key findings

- Furfural and 5-methyl-2-furfural significantly reduce PhIP formation in chemical models with strong linear correlations.
- These compounds form Schiff base compounds with phenylalanine, reducing phenylacetaldehyde levels and inhibiting PhIP formation.
- The inhibitory effects were confirmed in roasted pork patties with added glucose.

## Abstract

The effects of furfural and 5-methyl-2-furfural produced by the Maillard reaction on PhIP formation were investigated in chemical models and roasted pork patties. In the chemical models, the results indicated that increasing levels of furfural (r = −0.7338, R2 = 0.9557) and 5-methyl-2-furfural (r = −0.7959, R2 = 0.9864) significantly reduced PhIP formation, displaying a strong linear correlation. The effects of furfural and 5-methyl-2-furfural on the precursors of phenylalanine (Phe) and phenylacetaldehyde showed a significant reduction in the Phe level, while the level of phenylacetaldehyde was not increased. In addition, neither furfural nor 5-methyl-2-furfural could significantly reduce creatinine or PhIP. Further mechanism studies showed that furfural (5-methyl-2-furfural) directly captured Phe to form the corresponding Schiff base compounds a (2-((furan-2-ylmethylene) amino)-3-phenylpropanoic acid) and b (2-(((5-methylfuran-2-yl)methylene)amino)-3-phenylpropanoic acid). This process reduced the production of phenylacetaldehyde, thereby inhibiting the PhIP formation pathway. More importantly, these two compounds were detected in roasted pork patties to which glucose was added. The above pathway was finally confirmed in roasted pork patties. These results revealed that furfural and 5-methyl-2-furfural, formed during the Maillard reaction, play a significant role in inhibiting the formation of PhIP by reacting with Phe.