甘氨酸与丙烯酞胺高温反应产物的细胞毒性  

The cytotoxicity of products from heating glycine and acrylamide

作　　者：刘洁[1,2] 陈芳[1] 胡小松[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]河南工业大学粮油食品学院,河南郑州450052

出　　处：《食品工业科技》2012年第3期49-51,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金(31071554);国家十一五支撑计划课题(2009BADB9B07)

摘　　要：丙烯酰胺是食品加热过程中生成的一种具有潜在致癌性的有毒化合物,前期研究表明甘氨酸对丙烯酰胺的生成具有抑制作用。为了探明此方法的安全性,将丙烯酰胺/甘氨酸模拟体系在高温下发生反应的产物与丙烯酰胺的细胞毒性进行初步评价,应用倒置显微镜对细胞形态学观察、台盼蓝排斥实验检测细胞存活率,结果一致表明对于神经母细胞瘤细胞(SH-SY5Y),在低于100g/mL的浓度范围内,反应产物的毒性作用明显小于丙烯酰胺。Acrylamide is known to be a neurotoxic,genotoxic,and a potentially carcinogenic compound.Carbohydrate-rich foods which were heated or fried at high temperatures contained relatively high levels of acrylamide.Previous studies had shown that glycine could inhibit the formation of acrylamide in model systems and food matrix,and the reaction products（RP-1 and RP-2） of acrylamide elimination in model systems by glycine were obtained.Different cytotoxicity has been observed in differentiated human neuroblastoma（SH-SY5Y） cells during exposure to acrylamide,RP-1 and RP-2.When the concentration of compound was less than 100μg/mL,the survival rates of cells exposure to RP-1 and RP-2 were greater than that of cells exposure to acrylamide by Trypan blue coloring method.

关 键 词：丙烯酰胺 甘氨酸 反应产物 细胞毒性 

分 类 号：TS201.2[轻工技术与工程—食品科学]