甘氨酸与丙烯酞胺高温反应产物的细胞毒性

The cytotoxicity of products from heating glycine and acrylamide

丙烯酰胺是食品加热过程中生成的一种具有潜在致癌性的有毒化合物,前期研究表明甘氨酸对丙烯酰胺的生成具有抑制作用。为了探明此方法的安全性,将丙烯酰胺/甘氨酸模拟体系在高温下发生反应的产物与丙烯酰胺的细胞毒性进行初步评价,应用倒置显微镜对细胞形态学观察、台盼蓝排斥实验检测细胞存活率,结果一致表明对于神经母细胞瘤细胞(SH-SY5Y),在低于100g/mL的浓度范围内,反应产物的毒性作用明显小于丙烯酰胺。

Acrylamide is known to be a neurotoxic,genotoxic,and a potentially carcinogenic compound.Carbohydrate-rich foods which were heated or fried at high temperatures contained relatively high levels of acrylamide.Previous studies had shown that glycine could inhibit the formation of acrylamide in model systems and food matrix,and the reaction products（RP-1 and RP-2） of acrylamide elimination in model systems by glycine were obtained.Different cytotoxicity has been observed in differentiated human neuroblastoma（SH-SY5Y） cells during exposure to acrylamide,RP-1 and RP-2.When the concentration of compound was less than 100μg/mL,the survival rates of cells exposure to RP-1 and RP-2 were greater than that of cells exposure to acrylamide by Trypan blue coloring method.