模式美拉德反应产物对丙烯酰胺毒性的影响  

Effects of Maillard Reaction Products on the Toxicity of Acrylamide

作　　者：项雷文[1] 何爱明[1] 邹文桐[1] 陈文韬[1] 饶平凡[2] 汪少芸[2] 

机构地区：[1]福建师范大学福清分校海洋与生化工程学院,福建福清350300 [2]福州大学生物科学与工程学院,福州350108

出　　处：《中国食品学报》2015年第12期16-23,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31571779);福建省区域科技重大项目(2014N3005);福建省教育厅项目(JA10289)

摘　　要：目的:食品中丙烯酰胺流行病学结果及常识并不支持纯丙烯酰胺的毒理学结果,其原因在于食品中与丙烯酰胺共存的美拉德反应产物的存在。方法:为了验证这种假设,用昆明小鼠试验来研究精氨酸/葡萄糖所形成的模式美拉德反应产物对丙烯酰胺毒性的影响,并用高效液相色谱方法来研究模式美拉德反应产物对丙烯酰胺回收率影响。结果:与对照组相比,丙烯酰胺组小鼠生物表征异常,如皮毛松弛,少食倦怠,尿失禁等,且体重减少了(0.66±1.57)g/小鼠;其他组生物标准无异,体重变化在(2.30±1.16)g/小鼠至(3.69±2.99)g/小鼠之间;丙烯酰胺组肝脏系数为4.53±0.14,其他组在5.13±0.43至5.35±0.24之间;与模式美拉德反应产物作用后,丙烯酰胺的回收率仅有72.8%。结论:丙烯酰胺对昆明小鼠有毒性,而美拉德反应产物的存在可降低丙烯酰胺的回收率,从而减缓丙烯酰胺对昆明小鼠的毒性。本研究结果为解决丙烯酰胺的安全性问题提供新的视角。Objective： Although the toxicological effects of acrylamide are affirmative with animals, the extrapolation of the conclusion to human can be supported by neither epidemiological results nor the common knowledge about foods in question. There is a strong possibility that the presence of MRPs with acrylamide may alter acrylamide＇s toxicological effects. Methods： To test this hypothesis, a preliminary animal test was carried out to investigate the effect of arginineglucose MRPs on the acrylamide toxicity and a high performance liquid chromatography method was carried out to determine the concentration of acrylamide. The feed intake and vital signs were observed and recorded, through the test, and the body weight, organ coefficients were determined when mice were sacrificed at the end of the test. Results： Remark- able differences in vital signs were observed between acrylamide group and the other groups. While the former suffered from dull fur, reduced feed intake, and fatigue, urinary incontinence, the other groups were similarly normal. A very significant weight loss of -0.66 ± 1.57 g/mouse was recorded with acrylamide group, while（2.30 ± 1.16） to （3.69 ± 2.99）g/ mouse weight gain was recorded with the other groups. The liver coefficient decreased to 4.53 ± 0.14 with acrylamide group from 5.13 ± 0.43 to 5.35 ±0.24 with the other 3 groups with no significant differences in coefficients of other organs. A recovery rate of acrylamide was 72.8% after interacting with MRPs. Conclusions： The presence of the MRPs with acrylamide has apparently brought all the parameters back to the same with the control, and MRPs alone group, implying that the MRPs could neutralized the toxicological effects of acrylamide. The present results indicate a promising approach to solving the puzzle of acrylamide in foods.

关 键 词：美拉德反应产物 丙烯酰胺 毒性 结合作用 

分 类 号：TS201.6[轻工技术与工程—食品科学]