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Reduction in Dietary Acrylamide ExposureImpact of Potatoes with Low Acrylamide Potential

机译：降低膳食丙烯酰胺暴露量对低丙烯酰胺潜力马铃薯的影响

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摘要

Acrylamide forms primarily from a reaction between reducing sugars (e.g., glucose and fructose) and an amino acid (asparagine, Asn) formed naturally in foods, including potatoes. This reaction occurs when carbohydrate-rich foods are heated at temperatures above 120 degrees C. Multiple potato varieties were transformed with potato genomic DNA that results in down-regulation of the expression of the asparagine synthetase-1 gene (Asn1), significantly reducing synthesis of free Asn, and consequently lowering the potential to form acrylamide during cooking. These potatoes with low acrylamide potential (LAP) were tested in agronomic trials, and processed into French fries and potato chips. Decreased levels of acrylamide were measured in these cooked food products when derived from LAP potatoes compared with those derived from conventional potatoes. These reductions can be directly attributed to reduction in Asn levels in the LAP potatoes. The corresponding average reduction in exposure to acrylamide from French fry and potato chip consumption is estimated to be 65%, which would amount to approximately a 25% reduction in overall dietary exposure. Considering that children consume nearly three times more acrylamide than adults on a per kg body weight basis, they would experience the most impact from the reduced acrylamide associated with LAP potatoes. The potential public health impacts, in context of dietary acrylamide exposure reduction, are discussed in this study.
机译：丙烯酰胺主要由还原糖（例如葡萄糖和果糖）与天然食物（包括土豆）中形成的氨基酸（天冬酰胺，Asn）之间的反应形成。当富含碳水化合物的食物在高于120摄氏度的温度下加热时，就会发生此反应。用马铃薯基因组DNA转化了多种马铃薯品种，导致下调了天冬酰胺合成酶1基因（Asn1）的表达，从而显着降低了天冬酰胺合成酶的合成。游离Asn，因此降低了蒸煮过程中形成丙烯酰胺的可能性。这些具有低丙烯酰胺潜力（LAP）的马铃薯在农艺试验中经过测试，并加工成薯条和薯片。与传统马铃薯相比，来自LAP马铃薯的这些熟食产品中丙烯酰胺含量降低。这些减少可以直接归因于LAP马铃薯中Asn含量的减少。据估计，炸薯条和炸土豆片消费的丙烯酰胺暴露量平均减少了65％，相当于总体饮食摄入量减少了约25％。考虑到儿童每公斤体重摄入的丙烯酰胺比成人多近三倍，因此与LAP马铃薯相关的丙烯酰胺含量降低将对他们产生最大的影响。在这项研究中，讨论了减少饮食中丙烯酰胺摄入量对公共健康的潜在影响。

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