PDF(Pubmed)
Abstract：
Changing eating habits and an increase in consumption of thermally processed products have increased the risk of the harmful impact of chemical substances in food on consumer health. A 2002 report by the Swedish National Food Administration and scientists at Stockholm University on the formation of acrylamide in food products during frying, baking and grilling contributed to an increase in scientific interest in the subject. Acrylamide is a product of Maillard\'s reaction, which is a non-enzymatic chemical reaction between reducing sugars and amino acids that takes place during thermal processing. The research conducted over the past 20 years has shown that consumption of acrylamide-containing products leads to disorders in human and animal organisms. The gastrointestinal tract is a complex regulatory system that determines the transport, grinding, and mixing of food, secretion of digestive juices, blood flow, growth and differentiation of tissues, and their protection. As the main route of acrylamide absorption from food, it is directly exposed to the harmful effects of acrylamide and its metabolite-glycidamide. Despite numerous studies on the effect of acrylamide on the digestive tract, no comprehensive analysis of the impact of this compound on the morphology, innervation, and secretory functions of the digestive system has been made so far. Acrylamide present in food products modifies the intestine morphology and the activity of intestinal enzymes, disrupts enteric nervous system function, affects the gut microbiome, and increases apoptosis, leading to gastrointestinal tract dysfunction. It has also been demonstrated that it interacts with other substances in food in the intestines, which increases its toxicity. This paper summarises the current knowledge of the impact of acrylamide on the gastrointestinal tract, including the enteric nervous system, and refers to strategies aimed at reducing its toxic effect.
摘要：
饮食习惯的改变和热加工产品消费的增加增加了食品中化学物质对消费者健康有害影响的风险。瑞典国家食品管理局和斯德哥尔摩大学科学家在2002年发表的一份关于油炸过程中食品中丙烯酰胺形成的报告，烘烤和烧烤有助于增加对该主题的科学兴趣。丙烯酰胺是美拉德反应的产物,这是在热处理过程中发生的还原糖和氨基酸之间的非酶化学反应。过去20年进行的研究表明，食用含丙烯酰胺的产品会导致人类和动物生物体的疾病。胃肠道是一个复杂的调节系统，决定了运输，研磨,混合食物，消化液的分泌，血流量,组织的生长和分化，和他们的保护。作为食品中丙烯酰胺吸收的主要途径,它直接暴露于丙烯酰胺及其代谢物缩水甘油胺的有害作用。尽管大量研究了丙烯酰胺对消化道的影响，没有全面分析这种化合物对形态的影响，神经支配，到目前为止，消化系统的分泌功能已经完成。食品中存在的丙烯酰胺会改变肠道形态和肠道酶的活性，破坏肠神经系统功能,影响肠道微生物组，并增加细胞凋亡，导致胃肠道功能障碍。它还被证明与肠道中食物中的其他物质相互作用，这增加了它的毒性。本文总结了丙烯酰胺对胃肠道影响的最新知识，包括肠神经系统,指的是旨在减少其毒性作用的策略。
