Yan Fangfang, Wang Li, Zhao Li, Wang Chengming, Lu Qun, Liu Rui
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China; Department of Pharmaceutical Sciences, University of Vienna, Vienna, Austria.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
Food Chem Toxicol. 2023 May;175:113696. doi: 10.1016/j.fct.2023.113696. Epub 2023 Mar 2.
Acrylamide (ACR) is a common pollutant formed during food thermal processing such as frying, baking and roasting. ACR and its metabolites can cause various negative effects on organisms. To date, there have been some reviews summarizing the formation, absorption, detection and prevention of ACR, but there is no systematic summary on the mechanism of ACR-induced toxicity. In the past five years, the molecular mechanism for ACR-induced toxicity has been further explored and the detoxification of ACR by phytochemicals has been partly achieved. This review summarizes the ACR level in foods and its metabolic pathways, as well as highlights the mechanisms underlying ACR-induced toxicity and ACR detoxification by phytochemicals. It appears that oxidative stress, inflammation, apoptosis, autophagy, biochemical metabolism and gut microbiota disturbance are involved in various ACR-induced toxicities. In addition, the effects and possible action mechanisms of phytochemicals, including polyphenols, quinones, alkaloids, terpenoids, as well as vitamins and their analogs on ACR-induced toxicities are also discussed. This review provides potential therapeutic targets and strategies for addressing various ACR-induced toxicities in the future.
丙烯酰胺（ACR）是食品热加工过程中如油炸、烘焙和烤制时形成的一种常见污染物。ACR及其代谢产物会对生物体造成各种负面影响。迄今为止，已有一些综述总结了ACR的形成、吸收、检测及预防，但尚无关于ACR诱导毒性机制的系统总结。在过去五年中，ACR诱导毒性的分子机制得到了进一步探索，植物化学物质对ACR的解毒作用也部分得以实现。本综述总结了食品中ACR的含量及其代谢途径，同时着重介绍了ACR诱导毒性及植物化学物质对ACR解毒的潜在机制。氧化应激、炎症、细胞凋亡、自噬、生化代谢和肠道微生物群紊乱似乎都与ACR诱导的各种毒性有关。此外，还讨论了植物化学物质，包括多酚、醌类、生物碱、萜类以及维生素及其类似物对ACR诱导毒性的影响和可能的作用机制。本综述为未来应对各种ACR诱导的毒性提供了潜在的治疗靶点和策略。
