Xu Yi, Cui Bo, Ran Ran, Liu Ying, Chen Huaping, Kai Guoyin, Shi Jianxin
National Center for Molecular Characterization of Genetically Modified Organisms, School of Life Science and Biotechnology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China; College of Life and Environmental Sciences, Shanghai Normal University, 100 Guilin Road, Xuhui District, Shanghai 200234, PR China.
National Center for Molecular Characterization of Genetically Modified Organisms, School of Life Science and Biotechnology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China; College of Life Science, Sichuan Agricultural University, 46 Xinkang Road, Yucheng District, Ya'an City, Sichuan Province 625014, PR China.
Food Chem Toxicol. 2014 Jul;69:1-12. doi: 10.1016/j.fct.2014.03.037. Epub 2014 Apr 5.
Acrylamide (AA) was firstly detected in food in 2002, and since then, studies on AA analysis, occurrence, formation, toxicity, risk assessment and mitigation have been extensively carried out, which have greatly advanced understanding of this particular biohazard at both academic and industrial levels. There is considerable variation in the levels of AA in different foods and different brands of the same food; therefore, so far, a general upper limit for AA in food is not available. In addition, the link of dietary AA to human cancer is still under debate, although AA has been known as a potential cause of various toxic effects including carcinogenic effects in experimental animals. Furthermore, the oxidized metabolite of AA, glycidamide (GA), is more toxic than AA. Both AA and GA can form adducts with protein, DNA, and hemoglobin, and some of those adducts can serve as biomarkers for AA exposure; their potential roles in the linking of AA to human cancer, reproductive defects or other diseases, however, are unclear. This review addresses the state-of-the-art understanding of AA, focusing on risk assessment, mechanism of formation and strategies of mitigation in foods. The potential application of omics to AA risk assessment is also discussed.
2002年，食品中首次检测到丙烯酰胺（AA），自那时起，关于AA的分析、存在情况、形成、毒性、风险评估及缓解措施等方面的研究广泛开展，这在学术和工业层面极大地推动了对这种特殊生物危害的认识。不同食品以及同一食品的不同品牌中AA含量存在显著差异；因此，到目前为止，食品中AA尚无通用的上限标准。此外，尽管AA已知是包括实验动物致癌作用在内的各种毒性作用的潜在原因，但膳食AA与人类癌症之间的联系仍存在争议。此外，AA的氧化代谢产物缩水甘油酰胺（GA）比AA毒性更强。AA和GA均可与蛋白质、DNA和血红蛋白形成加合物，其中一些加合物可作为AA暴露的生物标志物；然而，它们在将AA与人类癌症、生殖缺陷或其他疾病联系起来方面的潜在作用尚不清楚。本综述阐述了对AA的最新认识，重点关注食品中的风险评估、形成机制及缓解策略。还讨论了组学在AA风险评估中的潜在应用。
