Jiang Kaiyu, Huang Caihuan, Liu Fu, Zheng Jie, Ou Juanying, Zhao Danyue, Ou Shiyi
Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
Institute of Food Safety & Nutrition, Jinan University, Guangzhou 510632, China.
Foods. 2022 Jul 3;11(13):1976. doi: 10.3390/foods11131976.
Acrolein is a highly toxic agent that may promote the occurrence and development of various diseases. Acrolein is pervasive in all kinds of foods, and dietary intake is one of the main routes of human exposure to acrolein. Considering that acrolein is substantially eliminated after its formation during food processing and re-exposed in the human body after ingestion and metabolism, the origin and fate of acrolein must be traced in food. Focusing on molecular mechanisms, this review introduces the formation of acrolein in food and summarises both in vitro and in vivo fates of acrolein based on its interactions with small molecules and biomacromolecules. Future investigation of acrolein from different perspectives is also discussed.
丙烯醛是一种剧毒物质，可能促进各种疾病的发生和发展。丙烯醛在各类食品中普遍存在，膳食摄入是人体接触丙烯醛的主要途径之一。鉴于丙烯醛在食品加工过程中形成后会大量消除，并在摄入和代谢后在人体中再次暴露，因此必须追踪食品中丙烯醛的来源和去向。本文聚焦于分子机制，介绍了食品中丙烯醛的形成，并基于其与小分子和生物大分子的相互作用，总结了丙烯醛在体外和体内的去向。还讨论了未来从不同角度对丙烯醛的研究。
