动物体内热致毒物5-羟甲基糠醛的毒理学研究进展：综述
The Toxicological Aspects of the Heat-Borne Toxicant 5-Hydroxymethylfurfural in Animals: A Review.
作者信息
Farag Mayada R, Alagawany Mahmoud, Bin-Jumah May, Othman Sarah I, Khafaga Asmaa F, Shaheen Hazem M, Samak Dalia, Shehata Abdelrazeq M, Allam Ahmed A, Abd El-Hack Mohamed E
机构信息
Forensic Medicine and Toxicology Department, Veterinary Medicine Faculty, Zagazig University, Zagazig 44519, Egypt.
Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt.
出版信息
Molecules. 2020 Apr 22;25(8):1941. doi: 10.3390/molecules25081941.
The incidence of adverse reactions in food is very low, however, some food products contain toxins formed naturally due to their handling, processing and storage conditions. 5-(Hydroxymethyl)-2-furfural (HMF) can be formed by hydrogenation of sugar substances in some of manufactured foodstuffs and honey under elevated temperatures and reduced pH conditions following Maillard reactions. In previous studies, it was found that HMF was responsible for harmful (mutagenic, genotoxic, cytotoxic and enzyme inhibitory) effects on human health. HMF occurs in a wide variety of food products like dried fruit, juice, caramel products, coffee, bakery, malt and vinegar. The formation of HMF is not only an indicator of food storage conditions and quality, but HMF could also be used as an indicator of the potential occurrence of contamination during heat-processing of some food products such as coffee, milk, honey and processed fruits. This review focuses on HMF formation and summarizes the adverse effects of HMF on human health.
食品中不良反应的发生率很低，然而，一些食品由于其处理、加工和储存条件会天然形成毒素。5-（羟甲基）-2-糠醛（HMF）可在美拉德反应后的高温和低pH条件下，由某些加工食品和蜂蜜中的糖类物质氢化形成。在先前的研究中，发现HMF对人体健康有有害（致突变、基因毒性、细胞毒性和酶抑制）作用。HMF存在于多种食品中，如干果、果汁、焦糖制品、咖啡、烘焙食品、麦芽和醋。HMF的形成不仅是食品储存条件和质量的指标，而且HMF还可作为某些食品如咖啡、牛奶、蜂蜜和加工水果热处理过程中潜在污染发生的指标。本综述重点关注HMF的形成，并总结了HMF对人体健康的不良影响。
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