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Identification of acrolein metabolites in human buccal cells, blood, and urine after consumption of commercial fried food

机译:食用商业油炸食品后鉴定人颊细胞,血液和尿液中的丙烯醛代谢物

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Scope Acrolein is a highly electrophilic α,β‐unsaturated aldehyde and is associated with human diseases. It is formed by Maillard reaction during food processing and could be detected in the emissions of overheated cooking oils. Consequently, humans are at risk of acrolein exposure through consumption of such prepared food. Methods and results We conducted three human studies that healthy subjects (21–30?years) were served fried foods including fried chicken and French fries from three commercial fast food restaurants. Acrolein‐related metabolites including urinary 3‐hydroxypropyl mercapturic acid (3‐HPMA), serum acrolein‐protein conjugates (Acr‐FDP), and buccal acrolein‐induced DNA damages (Acr‐dG adducts) along with GSH levels in serum or buccal cells were investigated for different times after consumption. Conclusion Urinary 3‐HPMA levels were increased after 2‐hr consumption of fried food with an elimination half‐life of 10?hr. In addition, increased Acr‐dG adducts in oral cavity were inversely correlated to buccal glutathione (GSH) levels after consumption. However, there was no significant change in systemic GSH levels or Acr‐FDP adducts in serum. These results indicate that exposure of acrolein from consuming fried food affects local oral cavity homeostasis. This may provide a possible link between intake of fried food and increased risk of upper aerodigestive tract cancers.
机译:范围丙烯醛是高度亲电的α,β-不饱和醛,与人类疾病有关。它是在食品加工过程中通过美拉德反应形成的,可以在过热食用油的排放物中检测到。因此,通过食用这种预制食品,人类有接触丙烯醛的危险。方法和结果我们进行了三项人体研究,向健康的受试者(21-30岁)提供了来自三家商业快餐店的油炸食品,包括炸鸡和炸薯条。丙烯醛相关的代谢产物,包括尿中的3-羟丙基巯基尿酸(3-HPMA),血清丙烯醛-蛋白质结合物(Acr-FDP)和颊丙烯醛诱导的DNA损伤(Acr-dG加合物)以及血清或颊细胞中的GSH水平食用后进行了不同时间的调查。结论食用油炸食品2小时后尿中3-HPMA水平升高,消除半衰期为10小时。另外,食用后口腔中Acr-dG加合物的增加与颊谷胱甘肽(GSH)水平成反比。但是,血清中的全身GSH水平或Acr-FDP加合物没有明显变化。这些结果表明食用油炸食品中的丙烯醛暴露会影响局部口腔的稳态。这可能在摄入油炸食品和增加上消化道癌症的风险之间提供可能的联系。

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