竹叶黄酮最新研究进展之二——竹叶酚性化学素抑制食品中丙烯酰胺形成及化解人体丙毒危害的作用和机制研究

Advanced research of bamboo leaf flavonoids(Ⅱ):Reducing and protecting mechanism of bamboo leaf phenolic chemicals from acrylamideand its toxicity

丙烯酰胺俗称丙毒,是富含淀粉的食品在热加工过程中伴随美拉德反应形成的化学污染物,是一种公认的神经毒素和准致癌物,环氧丙酰胺是丙烯酰胺的强致癌形态。竹叶抗氧化物(AOB)和竹叶黄酮(BLF)均来源于竹叶的酚性部位,主要含黄酮和酚酸等酚性植物化学素。前者自2004年起被批准作为食品添加剂使用,后者则主要用作膳食补充剂、保健食品原料以及食品和饮品的功能性成分,二者均具有优良的生物抗氧化活性和卓越的丙烯酰胺抑制能力。本文就AOB和BLF抑制食品中丙烯酰胺形成以及防护环氧丙酰胺在体内的毒害及其作用机制进行了阐述,并展望了竹叶酚性化学素在保障食物安全和化解人类丙毒危害领域的应用前景。

Acrylamide is a toxic chemical formed during the heat treatment of carbohydrate-rich foods,companying with the Maillard reaction. It is a neurotoxin and pre-carcinogen. Glycidamide,a cycle-oxidative acrylamide product,is a stronger carcinogen. The antioxidant of bamboo leaves (AOB) and bamboo leaf flavonoids (BLF) are both from the phenolic fraction of bamboo leaves with flavonoids and phenolic acids as the key components. The former has been approved by our government as a natural food additive since 2004 and the later is usually used as dietary supplement,functional component and the ingredient in food and beverage;both are excellent bio-antioxidant and acrylamide inhibitor. This paper mainly discussed the reducing effect of AOB on acrylamide formation during food process and the protecting effect of BLF from glycidamide toxicity in vivo as well as their action mechanism. The future prospects of bamboo phenolic chemicals used in food safety dealing with the acrylamide crises was also discussed.