Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.
Department of Nutrition and Bromatology, Institute of Nutrition and Food Technology, Centre for Biomedical Research, University of Granada, Granada, Spain.
Food Res Int. 2023 Feb;164:112409. doi: 10.1016/j.foodres.2022.112409. Epub 2022 Dec 29.
Potato-based products contribute largely to the daily intake of acrylamide. In addition to potato crisps, the European Commission has included veggie crisps in the list of foods that should be monitored for their acrylamide content. In the present study, acrylamide content in potato and veggie chips (sweet potato, beetroot and carrot) and their bioaccessibility after in vitro digestion was assessed. The non-bioaccessible fraction was also submitted to in vitro fermentation under colonic conditions. Faecal samples from volunteers of three age groups (children, adolescents and adults) were used to evaluate the microbiota effect on the acrylamide availability. Sweet potato chips exhibited the highest acrylamide content (2342 µg/kg), followed by carrot (1279 µg/kg), beetroot (947 µg/kg) and potato chips (524 µg/kg). After in vitro digestion, acrylamide bioaccessibility was significantly lower in veggie chips (59.7-60.4 %) than in potato chips (71.7 %). Potato and sweet potato chips showed the significantly lowest acrylamide content in the non-bioaccessible fraction (22.8 and 24.1 %, respectively) as compared with beetroot chips (28.4 %). After the fermentation step, acrylamide percentage in the soluble fraction of veggie chips ranged from 43.03 to 71.89 %, the highest values being observed in sweet potato chips fermented with microbiota from children. This fact would involve that the acrylamide was released from the non-bioaccessible fractions by the microbiota. These findings point out that the levels of potentially absorbable acrylamide after the complete gastrointestinal process could be modulated by both the food matrix composition and the microbiota. These factors should be further considered for a more precise risk assessment of dietary acrylamide in humans.
基于马铃薯的产品在人们日常摄入丙烯酰胺的途径中占据很大比例。除了薯片，欧委会还将蔬菜薯片纳入了需要监测丙烯酰胺含量的食品清单。本研究评估了马铃薯和蔬菜薯片（甘薯、甜菜根和胡萝卜）中的丙烯酰胺含量及其在体外消化后的生物可利用性。还将不可生物利用的部分在结肠条件下进行体外发酵。来自三个年龄组（儿童、青少年和成人）志愿者的粪便样本用于评估微生物群对丙烯酰胺可用性的影响。甘薯薯片的丙烯酰胺含量最高（2342μg/kg），其次是胡萝卜（1279μg/kg）、甜菜根（947μg/kg）和马铃薯薯片（524μg/kg）。经过体外消化，蔬菜薯片的丙烯酰胺生物可利用性（59.7-60.4%）明显低于马铃薯薯片（71.7%）。与甜菜根薯片（28.4%）相比，马铃薯和甘薯薯片的不可生物利用部分的丙烯酰胺含量明显较低（分别为 22.8%和 24.1%）。发酵步骤后，蔬菜薯片可溶部分的丙烯酰胺含量范围为 43.03-71.89%，其中儿童来源的微生物发酵的甘薯薯片含量最高。这一事实表明，微生物群可以将不可生物利用部分中的丙烯酰胺释放出来。这些发现表明，在完成整个胃肠道过程后，潜在可吸收的丙烯酰胺水平可能会受到食物基质组成和微生物群的调节。在对人类膳食丙烯酰胺进行更精确的风险评估时，应进一步考虑这些因素。
