Origin and Fate of Acrolein in Foods

Kaiyu Jiang; Caihuan Huang; Fu Liu; Jie Zheng; Juanying Ou; Danyue Zhao; Shiyi Ou

doi:10.3390/foods11131976

Origin and Fate of Acrolein in Foods

Kaiyu Jiang, Caihuan Huang, Fu Liu, Jie Zheng, Juanying Ou, Danyue Zhao, Shiyi Ou

Research output: Journal article publication › Review article › Academic research › peer-review

31 Citations (Scopus)

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 metabo-lism, 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.

Original language	English
Article number	1976
Journal	Foods
Volume	11
Issue number	13
DOIs	https://doi.org/10.3390/foods11131976
Publication status	Published - 3 Jul 2022

Keywords

acrolein
conversion
foods
formation
interactions
metabolism
molecular mechanisms

ASJC Scopus subject areas

Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

More information

10.3390/foods11131976

http://hdl.handle.net/10397/101679

Cite this

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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 metabo-lism, 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.",

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AU - Huang, Caihuan

AU - Liu, Fu

AU - Zheng, Jie

AU - Ou, Juanying

AU - Zhao, Danyue

AU - Ou, Shiyi

N1 - Funding Information: This work was supported by the Basic and Applied Basic Research Fund of Guangdong Province (2019A1515011967), and the Fundamental Research Funds for the Central Universities of Jinan University (21620327; 21620107). Publisher Copyright: © 2022 by the authors. Licensee MDPI, Basel, Switzerland.

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N2 - 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 metabo-lism, 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.

AB - 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 metabo-lism, 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.

KW - acrolein

KW - conversion

KW - foods

KW - formation

KW - interactions

KW - metabolism

KW - molecular mechanisms

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ER -

Origin and Fate of Acrolein in Foods

Abstract

Keywords

ASJC Scopus subject areas

UN SDGs

More information

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