1
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Delgado-Andrade C, Morales FJ, Mesías M. Acrylamide and HMF occurrence and bioaccessibility in instant coffee and coffee substitutes. A study on isolated and milk-combined beverages. Food Res Int 2024; 194:114886. [PMID: 39232520 DOI: 10.1016/j.foodres.2024.114886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2024] [Revised: 07/16/2024] [Accepted: 08/08/2024] [Indexed: 09/06/2024]
Abstract
This research evaluated the occurrence and bioaccessibility of acrylamide and HMF in commercial instant coffees (IC) and coffee substitutes (CS), considering both isolated consumption and combination with milk. There were no significant differences in acrylamide content between IC and CS samples (median: 589 vs. 671 µg/kg), but higher variability was reported for CS, probably due to their varied composition (roasted cereals, nuts, honey, dehydrated fruits, and/or chicory). Acrylamide level were always below the EU benchmark for each category. HMF contents were similar between both groups (1354-5127 mg/kg for IC and 735-7134 mg/kg for CS; median: 2890 vs. 2960 mg/kg), with no clear ingredient relationship. Since IC consumption by the Spanish population is ten times higher than that of CS, exposure to acrylamide and HMF was higher from IC (6.8 vs. 1.07 ng/kg body weight/day for acrylamide; 39.1 vs. 4.2 µg/kg body weight/day for HMF). The standardized in vitro gastrointestinal digestion protocol (INFOGEST) was used. The gastrointestinal process reduced the bioaccessibility of acrylamide up to 27.2 % in IC and to 22.4 % in CS, regardless of the presence of milk. HMF bioaccessibility from IC significantly dropped after the gastrointestinal digestion, whereas it greatly increased for CS. The presence of milk did not affect HMF bioaccessibility. These results highlight the importance of assessing food bioaccessibility in typical consumption scenarios, providing a holistic view and a realistic evaluation of the potential risks associated with acrylamide and HMF exposure in the diet.
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Affiliation(s)
| | - F J Morales
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - M Mesías
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
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2
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Yu N, Wu Z, Wang Y, Zongo AWS, Nie X, Lu Y, Ye Q, Meng X. Formation of adducts during digestion triggered dietary protein for alleviating cytotoxicity of 2-tert-butyl-1,4-benzoquinone. Food Chem Toxicol 2024; 183:114200. [PMID: 38029872 DOI: 10.1016/j.fct.2023.114200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 10/24/2023] [Accepted: 11/17/2023] [Indexed: 12/01/2023]
Abstract
2-tert-butyl-1,4-benzoquinone (TBBQ), a degradation product of lipid antioxidant Tert-Butylhydroquinone (TBHQ), is a new hazardous compound in foods. This study investigated whether co-ingestion of dietary protein and TBBQ can alleviate the toxicity of TBBQ. The results indicated that soy protein isolate, whey protein isolate, and rice protein significantly reduced the residual amount of TBBQ during simulated gastrointestinal digestion. This result was attributed to the excellent elimination capacity of the released amino acids for TBBQ through formation of adducts. Among 20 amino acids, histidine, lysine, glycine, and cysteine showed better elimination capacity for TBBQ; they can eliminate 92.1%, 89.4%, 86.1%, and almost 100%, respectively, in 5 min at pH 8.0. Further study indicated that amino acids with lower ionization constant exhibited greater TBBQ elimination capacity. In addition, incubation of the cells with 50 μM TBBQ for 12 h decreased the cell viability to 28.95 ± 3.25%; while amino acids intervention was involved in the alleviation of TBBQ cytotoxicity via decreasing ROS. Particularly, cysteine showed 100 times more TBBQ detoxifying capacity than other amino acids. This work could provide a theoretical basis for the potential application of amino acids for detoxifying TBBQ in the food industry.
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Affiliation(s)
- Ningxiang Yu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, Zhejiang, China
| | - Zeyi Wu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, Zhejiang, China
| | - Yijue Wang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, Zhejiang, China
| | - Abel Wend-Soo Zongo
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, Zhejiang, China
| | - Xiaohua Nie
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, Zhejiang, China
| | - Yuanchao Lu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, Zhejiang, China
| | - Qin Ye
- College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou, 310015, China.
| | - Xianghe Meng
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, Zhejiang, China.
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3
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Wang W, Wang H, Wu Z, Duan T, Liu P, Ou S, El-Nezami H, Zheng J. Reduction in Five Harmful Substances in Fried Potato Chips by Pre-Soaking Treatment with Different Tea Extracts. Foods 2023; 12:foods12020321. [PMID: 36673412 PMCID: PMC9858103 DOI: 10.3390/foods12020321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/03/2023] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
Thermally processed food always contains various types of harmful substances. Control of their levels in food is important for human health. This work used the extracts from green tea dust, old green tea, yellow tea, white tea, oolong tea, and black tea to simultaneously mitigate diverse harmful substances in fried potato chips. The six tea extracts (30 g/L) all showed considerable inhibitory effects on the formation of 5-hydroxymethylfurfural (reduced by 19.8%-53.2%), glyoxal (26.9%-36.6%), and methylglyoxal (16.1%-75.1%). Green tea and black tea extracts exhibited better inhibitory abilities than the other three teas and were further investigated for other harmful compounds by various concentration treatments. Finally, pre-soaking of fresh potato slices in 50 g/L extracts of green tea dust displayed, overall, the most promising inhibitory capacity of HMF (decreased by 73.3%), glyoxal (20.3%), methylglyoxal (69.7%), acrylamide (21.8%), and fluorescent AGEs (42.9%) in fried potato chips, while it exhibited the least impact on the color and texture. The high level of catechins in green tea dust may contribute most to its outstanding inhibitory effect, whereas the distinguished inhibitory effect of black tea extract was speculated to be attributable to the high levels of theaflavins and amino acids in the fully fermented tea. This study indicated that green tea dust, a predominant waste of the tea industry, had great potential to be exploited to improve food quality and safety.
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Affiliation(s)
- Weitao Wang
- School of Biological Science, University of Hong Kong, Pok Fu Lam Road, Hong Kong 999077, China
| | - Huaixu Wang
- School of Biological Science, University of Hong Kong, Pok Fu Lam Road, Hong Kong 999077, China
| | - Zhongjun Wu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Tingting Duan
- Guizhou Institute of Plant Protection, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
| | - Pengzhan Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Shiyi Ou
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou 510632, China
| | - Hani El-Nezami
- School of Biological Science, University of Hong Kong, Pok Fu Lam Road, Hong Kong 999077, China
- Institute of Public Health and Clinical Nutrition, School of Medicine, University of Eastern Finland, FI-70211 Kuopio, Finland
- Correspondence: (H.E.-N.); (J.Z.); Tel.: +86-8522-6630 (J.Z.)
| | - Jie Zheng
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou 510632, China
- Correspondence: (H.E.-N.); (J.Z.); Tel.: +86-8522-6630 (J.Z.)
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4
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Bermúdez-Oria A, Rodríguez-Gutiérrez G, Fernández-Prior Á, Rodríguez-Juan E, Fernández-Bolaños J. Formation of a bioactive cyclopentenone and its adducts with amino acids in sterilized-fruits and - vegetables baby foods. Food Chem 2022; 378:131983. [PMID: 35032801 DOI: 10.1016/j.foodchem.2021.131983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 12/15/2021] [Accepted: 12/28/2021] [Indexed: 11/04/2022]
Abstract
The formation of the molecule 4,5-dihydroxy-2-cyclopenten-1-one (DHCP) from the thermal treatment of pectin-containing foods was investigated in small-scale laboratory preparation of sterilized vegetable puree (carrot, zucchini and tomato) and fruit puree (peach and mixture of pear and apple) and in commercial baby foods. DHCP attracts attention due to its cytotoxicity as well as potential antiviral and anti-inflammatory effects. However, its effects and the difficulty of its identification in food are mediated in part by the formation of Michael adducts of DHCP with amino acids. The results revealed that DHCP reacted efficiently with cysteine and glutathione, and to a lesser extent with histidine. Mass spectrometry analysis confirmed the formation of adducts of DHCP with amino acids in a model system, being in a real food system difficult to investigate. However, these formed adducts are of potential interest, although it is not known whether they are safe, bioactive or reversible.
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Affiliation(s)
- Alejandra Bermúdez-Oria
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain
| | - Guillermo Rodríguez-Gutiérrez
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain
| | - África Fernández-Prior
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain
| | - Elisa Rodríguez-Juan
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain
| | - Juan Fernández-Bolaños
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Ctra. de Utrera km. 1, Pablo de Olavide University Campus, Building 46, 41013 Seville, Spain.
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5
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Li D, Xian F, Ou J, Jiang K, Zheng J, Ou S, Liu F, Rao Q, Huang C. Formation and Identification of Six Amino Acid - Acrylamide Adducts and Their Cytotoxicity Toward Gastrointestinal Cell Lines. Front Nutr 2022; 9:902040. [PMID: 35669074 PMCID: PMC9167057 DOI: 10.3389/fnut.2022.902040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Accepted: 04/28/2022] [Indexed: 11/13/2022] Open
Abstract
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.
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Affiliation(s)
- Dan Li
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Fangfang Xian
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Juanying Ou
- Institute of Food Safety & Nutrition, Jinan University, Guangzhou, China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou, China
| | - Kaiyu Jiang
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Jie Zheng
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou, China
| | - Shiyi Ou
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou, China
| | - Fu Liu
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou, China
| | - Qinchun Rao
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, FL, United States
| | - Caihuan Huang
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou, China
- *Correspondence: Caihuan Huang
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6
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Qiu Y, Lin X, Chen Z, Li B, Zhang Y. 5-Hydroxymethylfurfural Exerts Negative Effects on Gastric Mucosal Epithelial Cells by Inducing Oxidative Stress, Apoptosis, and Tight Junction Disruption. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3852-3861. [PMID: 35311281 DOI: 10.1021/acs.jafc.2c00269] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
5-Hydroxymethylfurfural (5-HMF) is a processing byproduct present in foods that are consumed daily by humans, and the diet is the principal route for human exposure to it. However, its adverse effects on gastric epithelial cells are not fully understood. Based on the half inhibitory concentration value, concentrations of HMF of 2, 4, 8, and 16 mM were selected for this study. After 5-HMF treatment for 24 h, the number of living cells decreased to 89.61 ± 0.48, 77.30 ± 0.57, 58.75 ± 0.36, and 19.61 ± 0.40% of the control, respectively. Apoptosis activated through both the death receptor and mitochondrial pathways was confirmed to be the primary mode of HMF-induced cell death. Further analysis revealed that the reactive oxygen species (ROS) levels in GES-1 cells increased 1.7-6.5 fold after exposure to 5-HMF. Moreover, the inhibition of ROS by N-acetylcysteine blocked HMF-induced apoptosis and cell proliferation suppression, indicating that oxidative stress was important in HMF-induced apoptosis. Besides, after 5-HMF treatment, the gene expressions of occludin and ZO-1 were reduced by 1.1-3.4 fold and 2.0-9.4 fold, respectively. The cell surface morphology and tight junction-related protein expression analysis also revealed the destructive effect of 5-HMF on tight junction integrity. Our research highlights a potential mechanism of HMF-induced toxicity in GES-1 cells and provides additional information on the health risks of 5-HMF exposure to the human gastric epithelium.
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Affiliation(s)
- Yanting Qiu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Xiaorong Lin
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Zhongzheng Chen
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Bin Li
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yuanyuan Zhang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
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7
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Yang S, Zhang Z, Li J, Niu Y, Yu LL. Inhibition Mechanism of L-Cysteine on Maillard Reaction by Trapping 5-Hydroxymethylfurfural. Foods 2021; 10:foods10061391. [PMID: 34208512 PMCID: PMC8234683 DOI: 10.3390/foods10061391] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 06/12/2021] [Accepted: 06/13/2021] [Indexed: 12/24/2022] Open
Abstract
The Maillard reaction (MR) can affect the color, flavor, organoleptic properties, and nutritional value of food. Sometimes, MR is undesirable due to lowering the nutrient utilization, producing harmful neo-formed compounds, etc. In this case, it is necessary to control MR. Some chemical substances, such as phenolic acid, vitamins, aminoguanidine, and thiols extracted from garlic or onion, can effectively prevent MR. In this study, L-cysteine (L-cys) was found to inhibit MR after screening 10 sulfhydryl compounds by comparing their ability to mitigate browning. The inhibition mechanism was speculated to be related to the removal of 5-hydroxymethylfurfural (HMF), a key mid-product of MR. The reaction product of HMF and L-cys was identified and named as 1-dicysteinethioacetal-5-hydroxymethylfurfural (DCH) according to the mass spectrum and nuclear magnetic resonance spectrum of the main product. Furthermore, DCH was detected in the glutamic-fructose mixture after L-cys was added. In addition, the production of DCH also increased with the addition of L-cys. It also was worth noting that DCH showed no cell toxicity to RAW 264.7 cells. Moreover, the in vitro assays indicated that DCH had anti-inflammatory and antioxidant activities. In conclusion, L-cys inhibits MR by converting HMF into another adduct DCH with higher safety and health benefits. L-cys has the potential to be applied as an inhibitor to prevent MR during food processing and storage.
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Affiliation(s)
- Shiqiang Yang
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (S.Y.); (J.L.)
| | - Zhongfei Zhang
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China;
| | - Jiaoyong Li
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (S.Y.); (J.L.)
| | - Yuge Niu
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (S.Y.); (J.L.)
- Correspondence:
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA;
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8
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Wu Q, Chen Y, Ouyang Y, He Y, Xiao J, Zhang L, Feng N. Effect of catechin on dietary AGEs absorption and cytotoxicity in Caco-2 cells. Food Chem 2021; 355:129574. [PMID: 33799251 DOI: 10.1016/j.foodchem.2021.129574] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 02/03/2021] [Accepted: 03/07/2021] [Indexed: 12/17/2022]
Abstract
Maillard reaction produces advanced glycation end products (AGEs) that endanger human health. This study investigated the protective effect of (+)-catechin (CC) on different types of dietary AGEs absorption and cytotoxicity in Caco-2 cells. Our results showed that CC had higher inhibitory rate on peptide bound-AGEs absorption than free Nɛ-carboxymethyl lysine (CML), which dropped to 36.24% and 32.21% when treated with 20 and 50 μM CC. The reasons might be that CC could repair the loose tight junction (ZO-1) and down-regulation of protein-coupling peptide carrier 1 (PEPT-1) expression in Caco-2 cells which were in accordance with molecular docking results. Additionally, CC could remarkably decreased the protein levels of receptor of AGEs (RAGE), mitogen-activated protein kinases (MAPK) and nuclear factor-kappa B (NF-κB) that detected by western blotting and immunohistochemical staining method. Taken together, these findings demonstrated that CC may inhibit AGEs absorption and protected Caco-2 cells against RAGE-MAPK-NF-κB signaling suppression.
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Affiliation(s)
- Qian Wu
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei 430068, China; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Chang jiang West Road, Hefei, 230036 Anhui, China.
| | - Yuanyuan Chen
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei 430068, China.
| | - Yu Ouyang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei 430068, China.
| | - Yi He
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China.
| | - Juan Xiao
- College of Food Science and Engineering, Hainan University Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China.
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Chang jiang West Road, Hefei, 230036 Anhui, China.
| | - Nianjie Feng
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei 430068, China; School of Materials and Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China.
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9
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Hamzalıoğlu A, Gökmen V. Potential reactions of thermal process contaminants during digestion. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.014] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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10
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Hou YN, Wang YR, Zheng CH, Feng K. Biotransformation of 5-hydroxymethylfurfural into 2,5-dihydroxymethylfuran by Ganoderma sessile and toxicological assessment of both compounds. AMB Express 2020; 10:88. [PMID: 32394214 PMCID: PMC7214591 DOI: 10.1186/s13568-020-01023-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Accepted: 04/29/2020] [Indexed: 12/21/2022] Open
Abstract
Biotransformation has the advantages of low cost and environmental protection and is a preferred method for production of compounds. At present, most 2,5-dihydroxymethylfuran (DHMF) is synthesized by chemical methods. In this study, 12.008 μg/mL DHMF was produced from 9.045 μg/mL 5-hydroxymethylfurfural (5-HMF) with a yield of 1.33 g/g using the crude enzymes from fungus Ganoderma sessile. To elucidate the toxic potential for both compounds, cytotoxicity tests and acute toxicity were evaluated respectively. 5-HMF induced weak cytotoxicity in HCT-8, A549 and SGC-7901 cells and DHMF exerted no cytotoxicity on HCT-8 while induced inhibition proliferation of A549 and SGC-7901 cells. The acute toxicity study showed no mortality happened in any group even at the single dose of 2000 mg/kg body weight. These results suggest it is feasible to convert 5-HMF to DHMF via crude enzymes from fungus G. sessile under mild condition, and that DHMF displays a potential effect of antitumor in vitro with little acute toxicity.
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11
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Ou J, Zheng J, Huang J, Ho CT, Ou S. Interaction of Acrylamide, Acrolein, and 5-Hydroxymethylfurfural with Amino Acids and DNA. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5039-5048. [PMID: 32275416 DOI: 10.1021/acs.jafc.0c01345] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Acrylamide, acrolein, and 5-hydroxymethylfurfural (HMF) are food-borne toxicants produced during the thermal processing of food. The α,β-unsaturated carbonyl group or aldehyde group in their structure can react easily with the amino, imino, and thiol groups in amino acids, proteins, and DNA via Michael addition and nucleophilic reactions in food and in vivo. This work reviews the interaction pathways of three toxins with amino acids and the cytotoxicity and changes after the digestion and absorption of the resulting adducts. Their interaction with DNA is also discussed. Amino acids ubiquitously exist in foods and are added as nutrients or used to control these food-borne toxicants. Hence, the interaction widely occurring in foods would greatly increase the internal exposure of these toxins and their derived compounds after food intake. This review aims to encourage further investigation on toxin-derived compounds, including their types, exposure levels, toxicities, and pharmacokinetics.
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Affiliation(s)
- Juanying Ou
- Institute of Food Safety & Nutrition, Jinan University, Guangzhou, Guangdong 510632, China
| | - Jie Zheng
- Department of Food and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Junqing Huang
- Formula-pattern Research Center, College of Traditional Chinese Medicine, Jinan University, Guangzhou, Guangdong 510632, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States
| | - Shiyi Ou
- Department of Food and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
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12
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Zeng R, Zhang G, Zheng J, Zhou H, Wang Y, Huang C, Hu W, Ou S. Formation and Identification of Two Hydroxmethylfurfural-Glycine Adducts and Their Cytotoxicity and Absorption in Caco-2 Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:384-389. [PMID: 31804818 DOI: 10.1021/acs.jafc.9b06418] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Our previous research showed that thioacetal and Schiff base formed between 5-hydroxymethylfurfural (HMF) and cysteine or lysine considerably decreased the cytotoxicity of HMF. In this study, two adol condensation adducts, named 2β-amino-3α-hydroxy-3-(5-(hydroxymethyl)furan-2-yl)propanoic acid (HGA) and 2α-amino-3β-hydroxy-3-(5-(hydroxymethyl)furan-2-yl)propanoic acid (HGB), were prepared from the reaction products of glycine and HMF, and their cytotoxicities were investigated in Caco-2 cells. Compared with HMF, HGA and HGB displayed lower cytotoxicities against Caco-2 cells with IC50 values of 36.50 and 43.47 mM, respectively, versus 16.11 mM (HMF). In contrast to our findings in thioacetal and Schiff base products, HGA and HGB underwent a very high metabolism rate (99%) in Caco-2 cells. HGA and HGB may degrade to other products instead of HMF since no extracellular or intracellular HMF was detected.
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Affiliation(s)
- Rui Zeng
- Department of Food Science and Engineering , Jinan University , Guangzhou , 510632 Guangdong , China
| | - Guangwen Zhang
- Department of Food Science and Engineering , Jinan University , Guangzhou , 510632 Guangdong , China
| | - Jie Zheng
- Department of Food Science and Engineering , Jinan University , Guangzhou , 510632 Guangdong , China
| | - Hua Zhou
- Department of Food Science and Engineering , Jinan University , Guangzhou , 510632 Guangdong , China
| | - Ying Wang
- Department of Food Science and Engineering , Jinan University , Guangzhou , 510632 Guangdong , China
| | - Caihuan Huang
- Department of Food Science and Engineering , Jinan University , Guangzhou , 510632 Guangdong , China
| | | | - Shiyi Ou
- Department of Food Science and Engineering , Jinan University , Guangzhou , 510632 Guangdong , China
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13
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Wang G, Liu P, He J, Yin Z, Yang S, Zhang G, Ou S, Yang X, Zheng J. Identification of a 5-Hydroxymethylfurfural-Lysine Schiff Base and Its Cytotoxicity in Three Cell Lines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10214-10221. [PMID: 31430143 DOI: 10.1021/acs.jafc.9b04539] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
5-Hydroxymethylfurfural (HMF) can undergo the Maillard reaction with amino acids. However, the safety of the products remains unknown. In this study, a HMF-lysine Schiff base named (E)-N6-((5'-(hydroxymethyl)furan-2'-yl)methylene)lysine (HML) was identified and detected for the first time in baked foods. HML formation significantly decreased the cytotoxicity (IC50) of HMF against GES-1 cells (81.81 versus 5.02 mM and 73.76 versus 2.94 mM for HML versus HMF at 24 and 48 h, respectively), EA.hy926 cells (86.05 versus 4.85 mM and 77.22 versus 0.71 mM, respectively), and Caco-2 cells (155.77 versus 36.84 mM and 112.70 versus 18.51 mM, respectively). Exposure of Caco-2 cells to HMF at 10.0 mM triggered cell apoptosis of 14.02% (versus 8.54% in the control), whereas exposure to HML at 10-15 mM hardly increased cell apoptosis. Moreover, the absorption capacities of HMF and HML by Caco-2 cells were equivalent (p > 0.05) at 7.23-12.57% after incubation at 2 mM for 30-150 min.
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Affiliation(s)
| | - Pengzhan Liu
- School of Food Science and Engineering & Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , South China University of Technology , Guangzhou , Guangdong 510641 , People's Republic of China
| | | | | | | | | | | | - Xinquan Yang
- School of Life Sciences , Guangzhou University , Guangzhou , Guangdong 510006 , People's Republic of China
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14
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Fan W, Verrier C, Queneau Y, Popowycz F. 5-Hydroxymethylfurfural (HMF) in Organic Synthesis: A Review of its Recent Applications Towards Fine Chemicals. Curr Org Synth 2019; 16:583-614. [DOI: 10.2174/1570179416666190412164738] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2018] [Revised: 02/11/2019] [Accepted: 03/11/2019] [Indexed: 12/25/2022]
Abstract
Background:
5-Hydroxymethylfurfural (5-HMF) is a biomass-derived
platform chemical, which can be produced from carbohydrates. In the past decades, 5-
HMF has received tremendous attention because of its wide applications in the
production of various value-added chemicals, materials and biofuels. The manufacture
and the catalytic conversion of 5-HMF to simple industrially-important bulk chemicals
have been well reviewed. However, employing 5-HMF as a building block in organic
synthesis has never been summarized exclusively, despite the rapid development in this
area.
Objective:
The aim of this review is to bring a fresh perspective on the use of 5-HMF in
organic synthesis, to the exclusion of already well documented conversion of 5-HMF
towards relatively simple molecules such as 2,5-furandicarboxylic acid, 2,5-dimethylfuran and so on notably
used as monomers or biofuels.
Conclusion:
As it has been shown throughout this review, 5-HMF has been the object of numerous studies on
its use in fine chemical synthesis. Thanks to the presence of different functional groups on this platform
chemical, it proved to be an excellent starting material for the preparation of various fine chemicals. The use of
this C-6 synthon in novel synthetic routes is appealing, as it allows the incorporation of renewable carbonsources
into the final targets.
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Affiliation(s)
- Weigang Fan
- Universite de Lyon, ICBMS, UMR 5246, CNRS, Universite Lyon 1, INSA Lyon, CPE Lyon, Batiment Edgar Lederer, F-69622 Villeurbanne Cedex, France
| | - Charlie Verrier
- Universite de Lyon, ICBMS, UMR 5246, CNRS, Universite Lyon 1, INSA Lyon, CPE Lyon, Batiment Edgar Lederer, F-69622 Villeurbanne Cedex, France
| | - Yves Queneau
- Universite de Lyon, ICBMS, UMR 5246, CNRS, Universite Lyon 1, INSA Lyon, CPE Lyon, Batiment Edgar Lederer, F-69622 Villeurbanne Cedex, France
| | - Florence Popowycz
- Universite de Lyon, ICBMS, UMR 5246, CNRS, Universite Lyon 1, INSA Lyon, CPE Lyon, Batiment Edgar Lederer, F-69622 Villeurbanne Cedex, France
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15
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Jiang K, Huang C, Jiao R, Bai W, Zheng J, Ou S. Adducts formed during protein digestion decreased the toxicity of five carbonyl compounds against Caco-2 cells. JOURNAL OF HAZARDOUS MATERIALS 2019; 363:26-33. [PMID: 30300775 DOI: 10.1016/j.jhazmat.2018.09.053] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/02/2018] [Revised: 08/16/2018] [Accepted: 09/20/2018] [Indexed: 06/08/2023]
Abstract
Acrolein (ACR), glyoxal (GO), methylglyoxal (MGO), hydroxymethylfurfural (HMF), and malondialdehyde (MDA) are toxic contaminants for humans. This work aimed to investigate whether intake of proteins can mitigate their toxicity. Simulated gastrointestinal digestion of proteins from pork, chicken, milk powder and soy protein isolate eliminated amount of ACR, GO, MGO, HMF, and MDA. Among six amino acids, cysteine showed highest capacity for elimination of these toxic compounds through the formation of adducts; it reached the highest elimination capacity for GO, MGO, ACR, MDA, and HMF in 40 min at pH 2.0, and 20 min at pH 7.0. The formed adducts between cysteine and GO, MGO, or ACR showed much lower toxicity against Caco-2 cells. Incubation of the cells with 8 mM GO and MGO for 48 h decreased the cell viability to 16.1%, 16.9% respectively; while incubation of the same concentration of their adducts still kept the cell viability at 82.2% and 81.6% respectively. Cysteine showed much higher detoxifying capacity for ACR than GO and MGO, which can lower the toxicity of ACR toward Caco-2 cells by 80 times.
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Affiliation(s)
- Kaiyu Jiang
- The Department of Food and Engineering, Jinan University, Guangzhou 510632, China
| | - Caihuan Huang
- The Department of Food and Engineering, Jinan University, Guangzhou 510632, China
| | - Rui Jiao
- The Department of Food and Engineering, Jinan University, Guangzhou 510632, China
| | - Weibin Bai
- The Department of Food and Engineering, Jinan University, Guangzhou 510632, China
| | - Jie Zheng
- The Department of Food and Engineering, Jinan University, Guangzhou 510632, China.
| | - Shiyi Ou
- The Department of Food and Engineering, Jinan University, Guangzhou 510632, China.
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16
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Xu R, Yuan Y, Qi J, Zhou J, Guo X, Zhang J, Zhan R. Elucidation of the Intestinal Absorption Mechanism of Loganin in the Human Intestinal Caco-2 Cell Model. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2018; 2018:8340563. [PMID: 30671130 PMCID: PMC6323428 DOI: 10.1155/2018/8340563] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/25/2018] [Revised: 08/26/2018] [Accepted: 12/04/2018] [Indexed: 11/17/2022]
Abstract
Loganin, iridoid glycosides, is the main bioactive ingredients in the plant Strychnos nux-vomica L. and demonstrates various pharmacological effects, though poor oral bioavailability in rats. In this study, the intestinal absorption mechanism of loganin was investigated using the human intestinal Caco-2 cell monolayer model in both the apical-to-basolateral (A-B) and the basolateral-to-apical (B-A) direction; additionally, transport characteristics were systematically investigated at different concentrations, pHs, temperatures, and potential transporters. The absorption permeability (PappAB) of loganin, which ranged from 12.17 to 14.78 × 10-6cm/s, was high at four tested concentrations (5, 20, 40, and 80μM), while the major permeation mechanism of loganin was found to be passive diffusion with active efflux mediated by multidrug resistance-associated protein (MRP) and breast cancer resistance protein (BCRP). In addition, it was found that loganin was not the substrate of efflux transporter P-glycoprotein (P-gp) since the selective inhibitor (verapamil) of the efflux transporter exhibited little effects on the transport of loganin in the human intestinal Caco-2 cells. Meanwhile, transport from the apical to the basolateral side increased 2.09-fold after addition of a MRP inhibitor and 2.32-fold after addition of a BCRP inhibitor. In summary, our results clearly demonstrate, for the first time, a good permeability of loganin in the human intestinal Caco-2 cell model and elucidate, in detail, the intestinal absorption mechanism and the effects of transporters on iridoid glycosides compounds.
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Affiliation(s)
- Renjie Xu
- Department of Pharmacy, Xinhua Hospital Affiliated to Shanghai Jiao Tong University School of Medicine, Shanghai200092, China
| | - Yichu Yuan
- Department of Urology, Ren Ji Hospital, School of Medicine, Shanghai Jiao Tong University, Shanghai200127, China
| | - Jia Qi
- Department of Pharmacy, Xinhua Hospital Affiliated to Shanghai Jiao Tong University School of Medicine, Shanghai200092, China
| | - Jia Zhou
- Department of Pharmacy, Xinhua Hospital Affiliated to Shanghai Jiao Tong University School of Medicine, Shanghai200092, China
| | - Xiaowen Guo
- Department of Pharmacy, Xinhua Hospital Affiliated to Shanghai Jiao Tong University School of Medicine, Shanghai200092, China
| | - Jian Zhang
- Department of Pharmacy, Xinhua Hospital Affiliated to Shanghai Jiao Tong University School of Medicine, Shanghai200092, China
| | - Ruanjuan Zhan
- Department of Pharmacy, The First Affiliated Hospital, Wenzhou Medical University, Wenzhou325035, China
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17
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Zhao Q, Ou J, Huang C, Qiu R, Wang Y, Liu F, Zheng J, Ou S. Absorption of 1-Dicysteinethioacetal-5-Hydroxymethylfurfural in Rats and Its Effect on Oxidative Stress and Gut Microbiota. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:11451-11458. [PMID: 30303013 DOI: 10.1021/acs.jafc.8b04260] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The absorption of a 5-hydroxymethylfurfural (HMF)-cysteine adduct, 1-dicysteinethioacetal-5-hydroxymethylfurfural (DCH), and its effect on antioxidant activity and gut microbiota were investigated. Results indicated that DCH is more easily absorbed in rats than HMF. Serum DCH concentrations were 15-38-fold of HMF concentrations from 30 to 180 min after intragastrical administration at the level of 100 mg/kg of body weight, and 2.7-4.5% of absorbed DCH was converted to HMF. The malondialdehyde content in the plasma, heart, liver, and kidneys significantly increased after drug (100 mg/kg of bw) administration for 1 week, suggesting that HMF and DCH were oxidative-stress-inducing agents, instead of antioxidant agents, in rats. HMF and DCH also modulated gut microbiota. HMF promoted the growth of Lactobacillus, Tyzzerella, Enterobacter, and Streptococcus. DCH increased the ratio of Firmicutes/ Bacteroidetes and promoted the growth of Akkermansia, Shigella, and Escherichia while inhibiting the growth of Lactobacillus.
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Affiliation(s)
- Qianzhu Zhao
- Department of Food Science and Engineering , Jinan University , Guangzhou , Guangdong 510632 , People's Republic of China
| | - Juanying Ou
- Department of Food Science and Engineering , Jinan University , Guangzhou , Guangdong 510632 , People's Republic of China
- Food and Nutritional Science Program, School of Biological Sciences , The University of Hong Kong , Pok Fu Lam , Hong Kong, People's Republic of China
| | - Caihuan Huang
- Department of Food Science and Engineering , Jinan University , Guangzhou , Guangdong 510632 , People's Republic of China
| | - Ruixia Qiu
- Department of Food Science and Engineering , Jinan University , Guangzhou , Guangdong 510632 , People's Republic of China
| | - Yong Wang
- Department of Food Science and Engineering , Jinan University , Guangzhou , Guangdong 510632 , People's Republic of China
| | - Fu Liu
- Department of Food Science and Engineering , Jinan University , Guangzhou , Guangdong 510632 , People's Republic of China
| | - Jie Zheng
- Department of Food Science and Engineering , Jinan University , Guangzhou , Guangdong 510632 , People's Republic of China
| | - Shiyi Ou
- Department of Food Science and Engineering , Jinan University , Guangzhou , Guangdong 510632 , People's Republic of China
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18
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Abstract
Heterocyclic aromatic amines, acrylamide, 5-hydroxymethylfurfural, furan, polycyclic aromatic hydrocarbons, nitrosamines, acrolein, chloropropanols and chloroesters are generated toxicants formed in some foodstuffs, mainly starchy and protein-rich food during thermal treatment such as frying, roasting and baking. The formation of these chemical compounds is associated with development of aromas, colors and flavors. One of the challenges facing the food industry today is to minimize these toxicants without adversely affecting the positive attributes of thermal processing. To achieve this objective, it is essential to have a detailed understanding of the mechanism of formation of these toxicants in processed foods. All reviewed toxicants in that paper are classified as probable, possible or potential human carcinogens and have been proven to be carcinogenic in animal studies. The purpose of that review is to summarize some of the most frequent occurring heat-generated food toxicants during conventional heating, their metabolism and carcinogenicity. Moreover, conventional and microwave heating were also compared as two different heat treatment methods, especially how they change food chemical composition and which thermal food toxicants are formed during specific method.
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Affiliation(s)
- Agnieszka Koszucka
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Lodz, Poland
| | - Adriana Nowak
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Lodz, Poland
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