Origin and Fate of Acrolein in Foods

Abstract

Acrolein is a highly toxic agent that may promote the occurrence and development of various diseases. Acrolein is pervasive in all kinds of foods, and dietary intake is one of the main routes of human exposure to acrolein. Considering that acrolein is substantially eliminated after its formation during food processing and re-exposed in the human body after ingestion and metabolism, the origin and fate of acrolein must be traced in food. Focusing on molecular mechanisms, this review introduces the formation of acrolein in food and summarises both in vitro and in vivo fates of acrolein based on its interactions with small molecules and biomacromolecules. Future investigation of acrolein from different perspectives is also discussed.

Cytotoxicity of a Novel Compound Produced in Foods via the Reaction of Amino Acids with Acrolein along with Formaldehyde

“…The Ser-sourced 5-formyl-3-methylene-3,6-dihydropyridin occurred in high amounts in all foods, and up to 880.3 μg/kg was detected in biscuits. The contents of interaction products were much higher than those of free ACR and FA, such as ACR in potato crisps (16.3–23.3 μg/kg) . Moreover, their content is also higher than that of the amino acid–ACR adduct by 4-fold and 7–16-fold than alanine- and serine-sourced adducts as we previously reported .…”

“…In addition, microorganisms used for food fermentation produce ACR from glycerol catalyzed by glycerol/diol dehydratase . In processed foods, especially in thermally processed ones, ACR is generated through the degradation of carbohydrate and methionine, lipid oxidation of polysaturated fatty acids in edible oils, and dehydration of glycerol released from oils. , As a result, ACR is present in almost all kinds of foods, including cheese, beer, fried foods, fruits, vegetables, and codfish fillet. Up to 1000, 11,100, and 198,100 μg/L (kg) ACR have been reported in cheese, whiskey, and frying oils, respectively .…”

“…In processed foods, especially in thermally processed ones, ACR is generated through the degradation of carbohydrate and methionine, lipid oxidation of polysaturated fatty acids in edible oils, and dehydration of glycerol released from oils. , As a result, ACR is present in almost all kinds of foods, including cheese, beer, fried foods, fruits, vegetables, and codfish fillet. Up to 1000, 11,100, and 198,100 μg/L (kg) ACR have been reported in cheese, whiskey, and frying oils, respectively . ACR is a public concern because its benchmark dose level (BMDL 10 value, 150 μg/kg BW/day) is 20-fold of the tolerable oral ACR intake (7.5 μg/kg BW/day) …”

The Role of Acrolein in Neurodegenerative Diseases and Its Protective Strategy

“…Acrolein was present in heated vegetable oils, and the amount of acrolein could be 10 times higher after reheating [ 11 ]. Heating oil could reduce the cis-double bond content of triglycerides and increase the formation of trans unsaturated aldehydes such as acrolein [ 12 ]. Furthermore, there were studies that identified the thermal synthesis of acrolein from glucose.…”

Application of the Reuterin System as Food Preservative or Health-Promoting Agent: A Critical Review

“…The toxicity of acrolein alone has been well-studied. The World Health Organization has classified acrolein as a class 2A carcinogen, and established a provisional tolerable oral acrolein intake of 7.5 μg kg −1 bw day −1 for non-neoplastic effects [ 54 ]. Acrolein produced by GDH-competent intestinal bacteria by metabolizing glycerol can lead to the formation of the acrolein-DNA adduct, which may induce mutations in a model system containing resting cells of L. reuteri in combination with calf thymus DNA or bovine serum albumin.…”