The inhibitory effects of yellow mustard (Brassica juncea) and its characteristic pungent ingredient allyl isothiocyanate (AITC) on PhIP formation: Focused on the inhibitory pathways of AITC

The effects of yellow mustard (Brassica juncea) and its characteristic component allyl isothiocyanate (AITC) on the formation of 2-amino-y1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) in roast beef patties and PhIP-producing model systems were investigated. The probable inhibitory pathways of AITC on PhIP formation were also investigated in the model systems. The results revealed that yellow mustard and AITC can reduce PhIP in roast beef patties up to 41.7% and 60.2%, respectively. The rate of inhibition of PhIP also reached 64.8% in the PhIP-producing model systems. Furthermore, AITC could react with creatinine and phenylalanine in the model system (reducing each by 15.0%%–23.7% and 31.4%–55.8%, respectively). AITC showed the great scavenging ability of free radical scavenging (up to 64.2%). AITC also reacted with the intermediate phenylacetaldehyde (16.9%–30.8%) and the final product PhIP (7.0%–24.6%). It is speculated that AITC can inhibit PhIP through competitive inhibition of precursors, blocking intermediate, free radical scavenging, and direct elimination of PhIP.