Zhao Qianzhu, Zou Yueyu, Huang Caihuan, Lan Ping, Zheng Jie, Ou Shiyi
Department of Food Science and Engineering, Jinan University , 510632 Guangzhou, Guangdong, China.
J Agric Food Chem. 2017 Nov 15;65(45):9902-9908. doi: 10.1021/acs.jafc.7b03938. Epub 2017 Oct 31.
Adducts of 5-hydroxymethylfurfural (HMF)-amino acids are formed during food processing and digestion; the elimination capacity of in vitro intestinal digests of biscuits, instant noodles, and potato crisps for HMF is 652, 727, and 540 μg/g, respectively. However, the safety of these adducts is unknown. In this study, an HMF-cysteine adduct named 1-dicysteinethioacetal-5-hydroxymehtylfurfural (DCH), which was found to be produced in the gastrointestinal tract after HMF intake, was prepared to test its effect toward Caco-2 cells. Compared with HMF, the adduct displayed lower cytotoxicity against Caco-2 cells with an IC value of 31.26 mM versus 14.95 mM (HMF). The DCH did not induce cell apoptosis, whereas HMF significantly increased the apoptosis rate after incubation at concentrations of 16, 32, and 48 mM for 72 h. DCH showed an absorption rate considerably lower than that of HMF by Caco-2 cells. Lower absorption of DCH may result in lower toxicity compared with HMF against Caco-2 cells. Intracellular transformation of DCH has been observed.
5-羟甲基糠醛（HMF）与氨基酸的加合物在食品加工和消化过程中形成；饼干、方便面和薯片的体外肠道消化物对HMF的清除能力分别为652、727和540μg/g。然而，这些加合物的安全性尚不清楚。在本研究中，制备了一种名为1-二巯基硫代缩醛-5-羟甲基糠醛（DCH）的HMF-半胱氨酸加合物，该加合物是在摄入HMF后在胃肠道中产生的，用于测试其对Caco-2细胞的作用。与HMF相比，该加合物对Caco-2细胞的细胞毒性较低，IC值为31.26 mM，而HMF为14.95 mM。DCH未诱导细胞凋亡，而HMF在16、32和48 mM浓度下孵育72 h后显著提高了凋亡率。DCH的吸收率明显低于HMF被Caco-2细胞的吸收率。与HMF相比，DCH较低的吸收率可能导致其对Caco-2细胞的毒性较低。已观察到DCH的细胞内转化。
