Identification of adducts formed between acrolein and alanine or serine in fried potato crisps and the cytotoxicity-lowering effect of acrolein in three cell lines.
Acrolein
Adducts
Cell apoptosis
DNA damage
ROS production
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
01 Nov 2021
01 Nov 2021
Historique:
received:
15
01
2021
revised:
05
05
2021
accepted:
17
05
2021
pubmed:
2
6
2021
medline:
30
6
2021
entrez:
1
6
2021
Statut:
ppublish
Résumé
In physiological and thermally-processed conditions, alanine and serine efficiently eliminate acrolein to generate two main adducts, 2-(5-formyl-3,6-dihydropyridin-1(2H)-yl) propanoic acid and 2-(5-formyl-3,6-dihydropyridin-1(2H)-yl)-3-hydroxypropanoic acid, with amounts of 81.6 ± 4.24 μg/kg and 23.72 ± 0.40 μg/kg in fried potato crisps, respectively. Adduct formation markedly decreased the cytotoxicity of acrolein against Caco-2, GES-1 and HUVEC cells. The cell viability of them remained approximately100% after incubation with 200 µmolL
Identifiants
pubmed: 34062460
pii: S0308-8146(21)01170-5
doi: 10.1016/j.foodchem.2021.130164
pii:
doi:
Substances chimiques
Reactive Oxygen Species
0
Serine
452VLY9402
Acrolein
7864XYD3JJ
Alanine
OF5P57N2ZX
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
130164Informations de copyright
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