Li Dan, Xian Fangfang, Ou Juanying, Jiang Kaiyu, Zheng Jie, Ou Shiyi, Liu Fu, Rao Qinchun, Huang Caihuan
Department of Food Science and Engineering, Jinan University, Guangzhou, China.
Institute of Food Safety & Nutrition, Jinan University, Guangzhou, China.
Front Nutr. 2022 May 20;9:902040. doi: 10.3389/fnut.2022.902040. eCollection 2022.
Acrylamide (AA) is a food contaminant, and amino acids are suggested to mitigate its toxicity by forming adducts. The emergence of acrylamide adducts may cause underestimation of acrylamide exposure level as well as trigger new safety problems. Based on the acrylamide elimination capability of four amino acids, this study chemically synthesized six amino acid-acrylamide adducts. Their structures were analyzed, followed by content determination in 10 commercially baking foods. The Michael adduct formed by one molecule of γ-aminobutyric acid (GABA) and acrylamide was most abundant in foods among six adducts. Furthermore, it markedly decreased the cytotoxicity of acrylamide in Caco-2 cells and GES-1 cells. This finding suggests that amino acids can be used to reduce acrylamide level in processed foods and mitigate its hazardous effects after intake.
丙烯酰胺（AA）是一种食品污染物，有人提出氨基酸可通过形成加合物来减轻其毒性。丙烯酰胺加合物的出现可能会导致对丙烯酰胺暴露水平的低估，同时引发新的安全问题。基于四种氨基酸对丙烯酰胺的消除能力，本研究化学合成了六种氨基酸-丙烯酰胺加合物。对它们的结构进行了分析，随后测定了10种市售烘焙食品中的含量。在六种加合物中，由一分子γ-氨基丁酸（GABA）和丙烯酰胺形成的迈克尔加合物在食品中含量最为丰富。此外，它显著降低了丙烯酰胺对Caco-2细胞和GES-1细胞的细胞毒性。这一发现表明，氨基酸可用于降低加工食品中的丙烯酰胺水平，并减轻其摄入后的有害影响。
