Friedman Mendel
Western Regional Research Center, Agricultural Reseach Service, USDA, 800 Buchanan Street, Albany, CA 94710, USA.
Adv Exp Med Biol. 2005;561:135-56. doi: 10.1007/0-387-24980-X_12.
The heat-induced reaction of amino groups of amino acids, peptides, and proteins with carbonyl groups of reducing sugars such as glucose results in the concurrent formation of so-called Maillard browning products and acrylamide. For this reason, reported studies of adverse biological effects of pure acrylamide may not always be directly relevant to acrylamide in processed food, which may contain Maillard and other biologically active products. These may either antagonize or potentiate the toxicity of acrylamide. To stimulate progress, this paper presents an overview of selected reported studies on the antiallergenic/allergenic, antibiotic, anticarcinogenic/carcinogenic antimutagenic/mutagenic, antioxidative/oxidative, clastogenic (chromosome-damaging), and cytotoxic activities of Maillard products, which may adversely or beneficially impact the toxicity of acrylamide. The evaluation of biological activities of Maillard products and of other biologically active food ingredients suggests that they could both enhance and/or ameliorate acrylamide toxicity, especially carcinogenicity, but less so neurological or reproductive manifestations. Future studies should be directed to differentiate the individual and combined toxicological relationships among acrylamide and the Maillard products, define individual and combined potencies, and develop means to prevent the formation of both acrylamide and the most toxic Maillard products. Such studies should lead to safer foods.
氨基酸、肽和蛋白质中的氨基与还原糖（如葡萄糖）的羰基发生热诱导反应，会同时生成所谓的美拉德褐变产物和丙烯酰胺。因此，已报道的关于纯丙烯酰胺不良生物学效应的研究可能并不总是与加工食品中的丙烯酰胺直接相关，因为加工食品中可能含有美拉德产物和其他生物活性产物。这些产物可能会拮抗或增强丙烯酰胺的毒性。为推动研究进展，本文概述了已报道的关于美拉德产物的抗变应原/变应原、抗生素、抗癌/致癌、抗诱变/诱变、抗氧化/氧化、断裂剂（染色体损伤）和细胞毒性活性的部分研究，这些活性可能对丙烯酰胺的毒性产生不利或有益影响。对美拉德产物及其他生物活性食品成分的生物学活性评估表明，它们既能增强和/或改善丙烯酰胺毒性，尤其是致癌性，但对神经或生殖表现的影响较小。未来的研究应致力于区分丙烯酰胺与美拉德产物之间的个体和联合毒理学关系，确定个体和联合效力，并开发预防丙烯酰胺和毒性最强的美拉德产物形成的方法。此类研究应能带来更安全的食品。
