Origin and Fate of Acrolein in Foods

High loading of anthocyanin on chitosan films by acrolein for sensitive monitoring of meat freshness

As a natural pigment, anthocyanins show different colours in a wide pH range and can be used to prepare pH-responsive smart packaging films. However, free anthocyanins have obvious disadvantages, including easy degradation under light and easy migration into foods. This study used acrolein (ACR), a highly reactive β-unsaturated aldehyde, to cross-link anthocyanin and chitosan (CS). This technique enabled loading of up to 26.18 mg/g of anthocyanin on CS, increasing the stability and preventing migration. Furthermore, acrolein substantially enhanced the mechanical strength of the film while reducing its swelling ability, water-vapour transmission and water contact angle. The film exhibited a broad range of colour shifts across pH levels ranging from 2 to 13. In ammonia simulation experiments, the film demonstrated exceptional sensitivity and quick response to volatile ammonia, exhibiting a 48.5 % colour change within 1 min. Pork freshness test also showed that when the total volatile basic nitrogen content is below 15 mg/100 g (indicating meat deterioration), the film undergoes a substantial colour change (SRGB > 40 %). Concurrently, the cross-linked anthocyanins improved the antioxidant and antibacterial activities of the membrane. Therefore, it can be concluded that the CSAP-2 film can detect pork freshness and has great application prospects in the field of smart meat packaging films.

Advancing Butter Cookie Quality: Low-Oxygen Baking as a Dual Approach for Sensory Enhancement and Acrylamide Mitigation

This study investigated the impact of oxygen concentrations during baking on flavor, sensory perception, and acrylamide content in butter cookies. Cookies were baked at 190 and 210 °C under three oxygen levels (5, 10, and 21%). Key quality parameters, including moisture content, texture, color, flavor volatiles, and acrylamide content, were measured, and sensory evaluation was conducted using 55 judges. Principal component analysis was implemented to elucidate relationships among physicochemical properties, aroma profiles, and safety metrics. Results demonstrated that baking under low oxygen concentrations significantly reduced acrylamide formation, exemplified by a reduction from 95.8 to 58.5 μg/kg at 190 °C and 116.6 to 53.1 μg/kg at 210 °C, respectively. Notably, baking at 190 °C with 5% oxygen was identified as the optimal condition, balancing sensory quality and safety by minimizing the formation of harmful substances. These findings provide a promising strategy for improving the safety and quality of baked goods through controlled oxygen levels during processing.

Characteristics and inhalation risk of aldehydes and ketones in fumes from heated cooking rapeseed oils with different refining levels: Focusing on non-acylglycerol components

This study aimed to investigate the variations in aldehyde and ketone (AKs) concentrations and associated inhalation risks in emissions from heated rapeseed oils with different levels of non-acylglycerols. Firstly, the effect of heating temperatures and refining levels of the oil on the concentration and inhalation risk of AKs in the oil fumes was explored. The results revealed that full refining of rapeseed oil increased AKs concentration and associated inhalation risk, especially at higher temperatures. Subsequently, six representative non-acylglycerol components were added to the refined oil to investigate their effects on AKs. Results showed that both oleic acid and phosphatidylcholine increased the AKs concentrations and associated inhalation risks, whereas canolol, γ-tocopherol and β-carotene reduced the formation of AKs in refined oil fumes. Finally, the formation mechanism of AKs in oil fumes was analyzed. This work was intended to provide theoretical foundations for safer cooking practices and moderate processing of rapeseed oil.

Sequential carbonyl derivatives and hydrazone adduct formation on myeloperoxidase contribute to development of ANCA vasculitis

Drug-induced autoimmune diseases are increasingly recognized, although mechanistic insight into disease causation is lacking. Hydralazine exposure has been linked to autoimmune diseases, including antineutrophil cytoplasmic autoantibody (ANCA) vasculitis. Our hypothesis posits that hydralazine covalently binds to myeloperoxidase (MPO), triggering the autoimmune response in ANCA vasculitis. In vitro, we observed formation of carbonyl derivatives on amine groups in the presence of acrolein. This facilitated the subsequent binding of hydralazine to heme-containing proteins, including MPO, via a Michael addition. Our studies demonstrated that carbonyl derivatives and hydrazone adducts induced conformational changes in the MPO heavy chain, potentially changing its immunogenicity. We identified hydrazone adducts on circulating MPO in patients with hydralazine-associated ANCA vasculitis. These patients exhibited elevated anti-MPO IgM levels, while anti-MPO IgG levels were comparable between hydralazine-associated and nonhydralazine-associated vasculitis patients. IgM isolated from patients with hydralazine-associated MPO ANCA demonstrated a heightened affinity to hydralazine-modified MPO and activated neutrophil-like HL-60 cells. Hydralazine-modified MPO was pathogenic, as demonstrated by splenocyte transfer in a mouse model of ANCA vasculitis. Our findings unveil a mechanism of drug-induced autoimmunity wherein stepwise chemical modifications of MPO lead to conformational changes and hydrazone adduct formation, producing a neoantigen that generates pathogenic autoantibodies.

Odor nuisance, environmental impact and health risk of priority-controlled VOCs generated from three decentralized aerobic biological modes in treating rural perishable waste

Utilization of perishable waste has emerged as the pivotal factor in enhancing the quality and efficiency of garbage classification in rural regions of China. Nevertheless, the operation of small-scale decentralized aerobic biological treatment facilities in rural areas will inevitably result in the emission of malodorous volatile organic compounds (VOCs). In this study, VOCs emission characteristics of three typical decentralized facilities for the treatment of perishable waste in rural areas were investigated using cold trap enrichment combined with gas chromatography and mass spectrometry to elucidate the characteristics and potential effects on environment and human health. The concentration range of different points in the mechanical composting (MC) treatment mode is from 43.555 to 4154.281 (mean value, 947.292) µg/m3, in the solar-assisted composting (SAC) it is from 99.050 to 2064.308 (636.170) µg/m3, and in the bioconversion by black soldier fly larvae (BBSF) it is 93.712 to 718.644 (283.444) µg/m3. Odor nuisance analysis showed that oxygenated compounds and aromatic compounds were the main odoriferous VOCs. Among all detected VOCs, o-xylene, toluene, and acrolein have the highest ozone formation potential (OFP). Toluene, ethyl benzene, and xylene are the VOCs with secondary organic aerosol generation potential (SOAP). Health risk analysis revealed that six VOCs collectively represent a potential carcinogenic risk, while acrolein exhibits a non-carcinogenic risk. In light of the odor nuisance, environmental impact, and potential health risk, the priority-controlled VOCs identified in decentralized aerobic treatment modes of rural perishable waste were acrolein, benzyl chloride, ethyl acetate, etc. The findings of this research can serve as a valuable reference for the selection of proper strategies in the precise control of VOCs.

Ultraprocessed Foods and Neuropsychiatric Outcomes: Putative Mechanisms

A body of evidence indicates an association between ultraprocessed foods (UPFs) and health outcomes. Most of it has been obtained through preclinical studies, although a number of observational studies substantiate how a high intake of these products increases the risk of neuropsychiatric disorders, and an increasing amount of dietary intervention studies confirm these findings. The aim of this narrative review is to describe some of the putative mechanisms involved in the deleterious effects of a high intake of UPFs on neuropsychiatric outcomes. A myriad of unhealthy actions may be associated with the consumption of UPFs, and some mechanisms are being discussed. They include UPFs' high caloric density; their high sugar, sodium, and additives content and low amounts of fiber; and a high palatability that induces overconsumption, acting as obesogens. Moreover, thermal treatment of these foods generates oxidative products such as glycotoxins, lipotoxins, and acrolein, all of which affect the brain. The chemical products act, directly or indirectly, on the gut microbiome and affect the gut-brain axis, causing neuroinflammation, oxidative stress, and neurodegeneration. UPFs also exert various epigenetic effects that affect mental health and might explain the intergenerational inheritance of neuropsychiatric disorders. A diet containing a high proportion of these foods has a low nutritional density, including bioactive protective agents such as antioxidant and anti-inflammatory compounds that promote eubiosis. The evidence shows that UPFs intake affects neuropsychiatric outcomes such as neurodegeneration, cognitive decline, dementia, and mood disorders and reinforces the need to promote a healthy dietary pattern throughout all life stages, thus interfering with the current commercial determinants of health.

Co-Exposure to Formaldehyde and Acrolein Generates a New Protein Adduct Activating RAGE

Reactive carbonyl species (RCS), sourced exogenously and endogenously, can modify proteins to generate advanced glycation end products (AGEs), which can lead to cell damage and various diseases. To date, it has not been reported that two or more RCSs can modify a single amino acid residue in proteins. The aim of the present study is to investigate whether and how formaldehyde and acrolein simultaneously modify lysine residues in proteins and whether the resulting adducts are capable of binding to the AGE receptor (RAGE). We found that the two aldehydes can comodify lysine residues in bovine serum albumin (BSA), generating a novel adduct, 5-formyl-3-methylene-2,6-dihydropyridin-lysine (FMD-lysine). In a protein band obtained from SDS-PAGE, the modified sites account for 55% of the 60 lysine residues in BSA when the molar ratio of BSA: formaldehyde: acrolein was 1:10:10. This new adduct was identified by mass spectrometry in proteins from various organs in mice after inhalation exposure to the two aldehydes. A total of 231 FMD modification sites were detected across the heart (35), liver (29), lung (33), kidney (34), hippocampus (38), brain tissues (32), plasma (8), and aorta (22). Moreover, N-acetyl-l-lysine-FMD (N-lys-FMD) stimulated more RAGE expression in RAW264.7 cells than the two common endogenous AGEs, Nε-carboxymethyl lysine and Nε-carboxyethyl lysine. Additionally, BSA-bound FMD induced a higher RAGE expression than N-lys-FMD. The activation of RAGE by FMD-lysine may trigger an inflammatory response in vivo. Thus, protein-bound FMD-lysine may serve as a promising target for monitoring both endogenous and exogenous exposure to formaldehyde and acrolein.

Simultaneous elimination mechanism of formaldehyde and acrolein by resveratrol in food and the cytotoxicity of the products

Polyphenols have been intensively investigated for scavenging single harmful aldehydes, such as formaldehyde (FA) and acrolein (ACR). However, there is a lack of studies on the effect and mechanism of eliminating co-existing harmful aldehydes by polyphenols. In this study, resveratrol (RV) was found to simultaneously scavenge FA and ACR by forming various adducts, with the RV-ACR adduct (RA, molecular formula: C17H16O4) and RV-ACR-FA adduct (RAF, molecular formula: C18H18O5) being the dominant ones. The elimination of co-existing FA and ACR by RV were further confirmed in real food systems. RA (IC50, 67.22 and 147.70 μM in GES-1 and Caco-2 cells, respectively) and RAF (127.50 and over 250 μM, respectively) showed significantly lower cytotoxicity than the co-existing FA and ACR (18.27 and 5.26 μM, respectively) in the gastrointestinal cell lines. This study provided data support for food safety control by employing RV as a dietary supplement to scavenge harmful aldehydes in foods.

Promoted formation of pyrazines by targeted precursor addition to improve aroma of thermally processed methionine-glucose Amadori compound

The methionine/glucose (Met/Glc) and methionine/glucose-derived Amadori rearrangement product (MG-ARP) models were established to analyze their differences in flavor profiles and aroma potentiality. The principal component analysis revealed the advantage of MG-ARP in the formation of low temperature-induced processing flavor. MG-ARP exhibited superior potential in the rapid formation and high intensity of processed flavor than the Met/Glc except for the inefficiency in pyrazine production. The extra-added Glc tended to react with recovered Met to compete against α-dicarbonyl compounds to suppress the Strecker degradation and pyrazine formation. The additional Met effectively improved the precursor availability and facilitated the conversion of C6-α-dicarbonyl compounds to short-chained α-dicarbonyl compounds for pyrazine formation rather than their dehydration and cyclization to generate furans. The oxidation of Met favored the nonoxidative carbohydrate degradation leading to MGO formation and the aldolization of dihydropyrazines, which synergistically enriched the varieties of pyrazines, especially for the promoted formation of long-chain substituted pyrazines.

Toxicity of formaldehyde, and its role in the formation of harmful and aromatic compounds during food processing

Formaldehyde is a highly reactive compound known to pose several health risks, including carcinogenic, neurotoxic, reproductive, allergic, immunological, genetic, and respiratory toxicity. While its free concentration in processed foods is typically low even it can be formed through various biochemical and chemical pathways in foods. This study aims to investigate the fate of formaldehyde in food processing from two key perspectives: (1) its role in the formation of other harmful compounds, such as heterocyclic aromatic amines, methylimidazole, advanced glycation end-products, and N-nitrosamines, and (2) its potential to contribute to the generation of aromatic compounds, including oxygen-, sulfur-, and nitrogen-containing heterocyclic aromas. This review provides insights that may help food scientists develop strategies to mitigate formaldehyde's harmful effects while potentially harnessing its role in producing beneficial aromatic compounds.

How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins

As the global population continues to grow and the pressure on livestock and poultry supply increases, the oceans have become an increasingly important source of quality food for future generations. However, nutrient-rich aquatic product is susceptible to lipid oxidation during storage and transport, reducing its nutritional value and increasing safety risks. Therefore, identifying the specific effects of lipid oxidation on aquatic products has become particularly critical. At the same time, some lipid oxidation products have been found to interact with aquatic product proteins in various ways, posing a safety risk. This paper provides an in-depth exploration of the pathways, specific effects, and hazards of lipid oxidation in aquatic products, with a particular focus on the interaction of lipid oxidation products with proteins. Additionally, it discusses the impact of non-thermal treatment techniques on lipids in aquatic products and examines the application of natural antioxidants in aquatic products. Future research endeavors should delve into the interactions between lipids and proteins in these products and their specific effects to mitigate the impact of non-thermal treatment techniques on lipids, thereby enhancing the safety of aquatic products and ensuring food safety for future generations.

Acrolein scavengers and detoxification: From high-throughput screening of flavonoids to mechanistic study of epigallocatechin gallate

Acrolein (ACR) is a widespread, highly toxic substance that poses significant health risks. Flavonoids have been recognized as effective ACR scavengers, offering a possible way to reduce these risks. However, the lack of specific high-throughput screening methods has limited the identification of ACR scavengers, and their actual detoxifying capacity on ACR remains unknown. To address this, we developed a high-throughput screening platform to assess the ACR scavenging capacity of 322 flavonoids. Our results showed that 80.7 % of the flavonoids could scavenge ACR, but only 34.4 % exhibited detoxifying effects in an ACR-injured QSG7701 cell model. Some flavonoids even increased toxicity. Structure-activity relationship (SAR) analysis indicated that galloyl and pyrogallol units enhance scavenging but worsen ACR-induced cytotoxicity. Further investigation revealed that epigallocatechin gallate (EGCG) could exacerbate ACR-induced redox disorder, leading to cell apoptosis. Our findings provide crucial data on the scavenging and detoxifying capacities of 322 flavonoids, highlighting that ACR scavengers might not mitigate ACR-induced toxicity and could pose additional safety risks.

Catalytic elevation effect of methylglyoxal on invertase and characterization of MGO modification products

Reactive carbonyl species can modify digestive enzymes upon intake due to their electrophilic nature. This study evaluated the effects of methylglyoxal (MGO), glyoxal, acrolein, and formaldehyde on invertase, an enzyme presents in digestive tract. Unexpectedly, MGO enhanced, rather than inhibited, invertase activity. Moreover, MGO counteracted the inhibitory effects of the other three carbonyls on invertase activity. Kinetic analyses revealed that 150 mmolLexp.-1 MGO resulted in a 2-fold increase in the Km and a 3.3-fold increase in Vmax, indicating that MGO increased the turnover rate of sucrose while reducing the substrate binding affinity of invertase. Additionally, MGO induced dynamic quenching of fluorescence, reduced free amino groups, increased hydrophobicity, the content of Amadori products, fluorescent and nonfluorescent AGEs, and amyloid fibrils of invertase. The specific modifications responsible for the elevated activity of MGO on invertase require further investigation.

Reliability of a short diet and vitamin supplement questionnaire for retrospective collection of maternal nutrient intake

Background

Gestational nutrition can protect against adverse neurodevelopmental outcomes.

Objectives

We developed a short tool for collecting maternal nutritional intake during pregnancy to facilitate research in this area and compared its retrospective use to prospectively-collected food frequency questionnaires (FFQ).

Methods

Maternal nutritional intake was retrospectively assessed using three versions (full interview, full self-administered online, and shortened interview) of the Early Life Exposure Assessment Tool (ELEAT) among participants of the MARBLES pregnancy cohort study of younger siblings of autistic children. Retrospective responses were compared with responses to supplement questions and the validated 2005 Block FFQ prospectively collected in MARBLES during pregnancies 2-7 years prior. ELEAT nutrient values were calculated using reported food intake frequencies and nutrient values from the USDA nutrient database. Correlations between retrospectively- and prospectively-reported intake were evaluated using Kappa coefficients, Youden's J, and Spearman Rank Correlation Coefficients (rs).

Results

MARBLES FFQ dietary intakes were compared among 54 women who completed the ELEAT full form including 12 online, and among 23 who completed the ELEAT short form. Correlations across most foods were fair to moderate. Most ELEAT quantified nutrient values were moderately correlated (rs = 0.3-0.6) with those on the Block FFQ. Supplement questions in both MARBLES and the ELEAT were completed by 114 women. Kappas were moderate for whether or not supplements were taken, but modest for timing. Correlations varied by version and child diagnosis or concerns, and were higher when mothers completed the ELEAT when their child was 4 years old or younger.

Conclusions

With recall up to several years, ELEAT dietary and supplement module responses were modestly to moderately reliable and produced nutrient values moderately correlated with prospectively-collected measures. The ELEAT dietary and vitamin supplements modules can be used to rank participants in terms of intake of several nutrients relevant for neurodevelopment.

Capture of single or multiple reactive carbonyl species by mangiferin under high temperatures

Reactive carbonyl species (RCS), including acrolein (ACR), methylglyoxal (MGO), and glyoxal (GO), are typically generated in food processing and accumulate in the body for ages, triggering various chronic diseases. Here, we investigated the capture capability and reaction pathways of mangiferin one-to-one and one-to-many on RCS in high temperatures using UPLC-MS/MS. We found that mangiferin can capture ACR/MGO/GO to form their adducts, yet, the ability to capture RCS is arranged in different orders, with ACR > MGO > GO for a single RCS and MGO > ACR > GO for multiple RCS. After synthesizing and identifying the structures of the ACR- and MGO-adducts of MGF, our results indicated that MGF-ACR-MGO produced in the multiple-RCS-MGF system was formed by capturing MGO through MGF-ACR rather than through MGF-MGO capturing ACR, which resulting in higher inhibitory activity of MGF against MGO than against ACR. Then, the capture ability and path of MGF on RCS were verified in the coffee-leaves tea and cake.

Investigation of the Frying Fume Composition During Deep Frying of Tempeh Using GC-MS and PTR-MS

This study employed proton transfer reaction mass spectrometry (PTR-MS) and gas chromatography-mass spectrometry (GC-MS) to identify and monitor volatile organic compounds (VOCs) in frying fumes generated during the deep frying of tempeh. The research aimed to assess the impact of frying conditions, including frying temperature, oil type, and repeated use cycles, on the formation of thermal decomposition products. A total of 78 VOCs were identified, with 42 common to both rapeseed and palm oil. An algorithm based on cosine similarity was proposed to group variables, resulting in six distinct emission clusters. The findings highlighted the prominence of saturated and unsaturated aldehydes, underscoring the role of fatty acid oxidation in shaping the frying fume composition. This study not only corroborates previous research but also provides new insights into VOC emissions during deep frying, particularly regarding the specific emission profiles of certain compound groups and the influence of frying conditions on these profiles.

Food contaminants: Impact of food processing, challenges and mitigation strategies for food security

Food preparation involves the blending of various food ingredients to make more convenient processed food products. It is a long chain process, where each stage posing a risk of accumulating hazardous contaminants in these food systems. Protecting the public health from contaminated foods has become a demanding task in ensuring food safety. This review focused on the causes, types, and health risks of contaminants or hazardous chemicals during food processing. The impact of cooking such as frying, grilling, roasting, and baking, which may lead to the formation of hazardous by-products, including polycyclic aromatic hydrocarbons (PAHs), heterocyclic amines (HCAs), acrylamide, advanced glycation end products (AGEs), furan, acrolein, nitrosamines, 5-hydroxymethylfurfural (HMF) and trans-fatty acids (TFAs). Potential health risks such as carcinogenicity, genotoxicity, neurotoxicity, and cardiovascular effects are emerging as a major problem in the modern lifestyle era due to the increased uptakes of contaminants. Effects of curing, smoking, and fermentation of the meat products led to affect the sensory and nutritional characteristics of meat products. Selecting appropriate cooking methods include temperature, time and the consumption of the food are major key factors that should be considered to avoid the excess level intake of hazardous contaminants. Overall, this study underscores the importance of understanding the risks associated with food preparation methods, strategies for minimizing the formation of harmful compounds during food processing and highlights the need for healthy dietary choices to mitigate potential health hazards.

Association between biomarkers of tobacco smoke exposure and clinical efficacy of ivacaftor in the G551D observational trial (GOAL)

BACKGROUND

Acrolein, an aldehyde in smoke from tobacco products, inhibits CFTR function in vitro. Ivacaftor is an FDA-approved potentiator that improves mutant CFTR function. This human clinical study investigated the relationship between two urinary markers of tobacco smoke exposure - the acrolein metabolite 3-HPMA and the nicotine metabolite NNAL - and sweat chloride response to ivacaftor in the G551D Observational Trial (GOAL).

METHODS

3-HPMA (low: <50th centile; moderate: 50-75th centile; high: >75th centile) and NNAL (detectable/undetectable) in GOAL samples was quantified with LC-MS/MS. Self-report of tobacco smoke exposure (Y/N) served as a subjective measure. Change in sweat chloride from pre- to 6 months post-ivacaftor treatment (ΔSC) was the primary CFTR-dependent readout.

RESULTS

The sample included 151 individuals, mean age 20.7 (SD 11.4) years, range 6-59 years. Smoke exposure prevalence was 15 % per self-reports but 27 % based on detectable NNAL. 3-HPMA was increased in those reporting tobacco smoke exposure (607 vs 354 ng/ml, p = 0.008), with a higher proportion of smoke-exposed in the high- vs low-acrolein group (31 % vs 9 %, p=0.040). Compared to low-acrolein counterparts, high-acrolein participants experienced less decrease in sweat chloride (-35.2 vs -48.2 mmol/L; p = 0.020) and had higher sweat chloride values (50.6 vs 37.6 mmol/L; p = 0.020) 6 months post-ivacaftor. The odds of ivacaftor-mediated potentiation to near normative CFTR function (defined as SC6mo <40 mmol/L) was more than twice as high in the low-acrolein cohort (OR: 2.51, p = 0.026).

CONCLUSIONS

Increased urinary 3-HPMA, an acrolein metabolite of tobacco smoke, is associated with a diminished sweat chloride response to ivacaftor potentiation of CFTR function.

Acrolein: formation, health hazards and its controlling by dietary polyphenols

Acrolein, a highly reactive toxic aldehyde, is a common dietary and environmental contaminant which can also be generated endogenously. Exposure to acrolein has been positively associated with some pathological conditions, such as atherosclerosis, diabetes mellitus, stroke, and Alzheimer's disease. At the cellular level, acrolein induces various harmful effects, particularly protein adduction and oxidative damages. Polyphenols are a group of secondary plant metabolites ubiquitously presented in fruits, vegetables, and herbs. Recent evidence has gradually solidified the protective role of polyphenols by working as acrolein scavengers and regulator of acrolein toxicities. This was largely attributed to the ability of polyphenols as antioxidants and sacrificial nucleophiles in trapping acrolein. This review discussed the exposure and toxicity of acrolein, summarized the known and anticipated contribution of polyphenols in ameliorating acrolein contamination and its health hazards.

Exposome on skeletal muscle system: a mini-review

Exposomics is an ever-expanding field which captures the cumulative exposures to chemical, biological, physical, lifestyle, and social factors associated with biological responses. Since skeletal muscle is currently considered as the largest secretory organ and shows substantial plasticity over the life course, this reviews addresses the topic of exposome and skeletal muscle by reviewing the state-of-the-art evidence and the most intriguing perspectives. Muscle stem cells react to stressors via phosphorylated eukaryotic initiation factor 2α and tuberous sclerosis 1, and are sensible to hormetic factors via sirtuin 1. Microplastics can delay muscle regeneration via p38 mitogen-activated protein kinases and induce transdifferentiation to adipocytes via nuclear factor kappa B. Acrolein can inhibit myogenic differentiation and disrupt redox system. Heavy metals have been associated with reduced muscle strength in children. The deep study of pollutants and biological features can shed new light on neuromuscular pathophysiology. The analysis of a time-varying and dynamic exposome risk score from a panel of exposure and phenotypes of interest is promising. The systematization of hormetic factors and the role of the microbiota in modulating the effects of exposure on skeletal muscle responses are also promising. The comprehensive exposure assessment and its interactions with endogenous processes and the resulting biological effects deserve more efforts in the field of muscle health across the lifespan.

Reactive Carbonyl Species Scavenger: Epigallocatechin-3-Gallate

Epigallocatechin-3-gallate (EGCG), a prominent polyphenol found abundantly in tea, has garnered significant attention for its potential in preventing and ameliorating a wide range of diseases. Its remarkable antioxidant properties and ability to capture reactive carbonyl species make it a key player among tea's polyphenolic components. This paper delves into the synthesis and origins of both EGCG and reactive carbonyl species (RCS), emphasizing the toxicity of RCS in various food sources and their formation during food processing. Understanding EGCG's capability to capture and metabolize RCS is crucial for harnessing its health benefits. Thus, this paper explores the underlying mechanisms of EGCG for RCS inhibition and its role in capturing these compounds to generate EGCG-RCS adducts. And the absorption and metabolism of EGCG-RCS adducts is also discussed.

Reuterin, Phenyllactic Acid, and Exopolysaccharides as Main Antifungal Molecules Produced by Lactic Acid Bacteria: A Scoping Review

The primary goal of this scoping review is to collect, analyze, and critically describe information regarding the role of the main compounds (reuterin, phenyllactic acid, and exopolysaccharides) produced by LAB that possess antifungal properties and provide some suggestions for further research. The use of lactic acid bacteria (LAB) to mitigate spoilage and extend the shelf life of foodstuffs has a long history. Recently, there has been a growing interest in the unique properties of these additions to the foodstuffs in which they are applied. In recent studies regarding biopreservation, significant attention has been given to the role of these microorganisms and their metabolites. This fascinating recent discipline aims not only to replace traditional preservation systems, but also to improve the overall quality of the final product. The biologically active by-products produced by lactic acid bacteria are synthesized under certain conditions (time, temperature, aerobiosis, acidity, water activity, etc.), which can be enacted through one of the oldest approaches to food processing: fermentation (commonly used in the dairy and bakery sectors). This study also delves into the biosynthetic pathways through which they are synthesized, with a particular emphasis on what is known about the mechanisms of action against molds in relation to the type of food.

Simultaneous determination of carbonyl compounds related to thermal treatment and oxidative stability of infant formulas by gas-diffusion microextraction and high-performance liquid chromatography with ultraviolet detection

Infant formulae are the only possible alternative to breastfeeding during the first year of life, so it is crucial to assure their innocuousness. Infant formula undergoes heat treatments to ensure safety and shelf life. However, such processes impact health as they lead to the formation of malondialdehyde, acrolein, and α-dicarbonyl compounds, related to Maillard reaction. Thus, there is a need for improved analytical methods to ensure the safety, quality, and nutritional value of infant formulae, and also exploring the potential of specific compounds as indicators for quality control and monitoring purposes. We developed and validated a novel, efficient, and cost-effective method using gas-diffusion microextraction for the simultaneous quantification of carbonyl compounds in infant formula. Malondialdehyde, acrolein, glyoxal, methylglyoxal, and diacetyl were detected as o-phenylenediamine derivatives using HPLC with UV detection. Parameters influencing extraction efficiency were studied using an asymmetric screening design. The validated method has shown excellent linearity, sensitivity, accuracy, and precision. It was applied to analyze 26 infant formula samples, including starter, follow-up, and special formulated powdered infant formula. Methylglyoxal was found in all samples (0.201-3.153 μg mL-1), while malondialdehyde was present only in certain starter formulas (1.033-1.802 μg mL-1). Acrolein (0.510-3.246 μg mL-1), glyoxal (0.109-1.253 μg mL-1), and diacetyl (0.119-2.001 μg mL-1) were detected in various sample types. Principal components and hierarchical cluster analyses have showcased distinct sample clustering based on analyte contents. This study presents a novel methodology for the analysis of markers of thermal treatment and oxidative stability in infant formula. It contributes to the characterization of the products' composition and quality control of infant formulae, thereby enhancing their safety and nutritional adequacy. This study also presents the first reported quantification of acrolein in infant formula and introduces the application of the acrolein-o-phenylenediamine derivative for food analysis.

Synephrine, as a scavenger and promoter, cooperates with hesperidin to reduce acrolein levels

Acrolein (ACR) is a harmful and active aldehyde produced in processed food that endangers foods safety. We undertook this work to explore the ACR-trapping ability of hesperidin (HES) and synephrine (SYN) from the diet. After comparing their ACR-trapping abilities, the reaction pathways of HES and SNY were analyzed using LC-MS/MS, and two adducts (HES-ACR-1 and SNY-2ACR) were synthesized, and their structures were identified by NMR. Then, we not only evaluated the synergistic trapping effects of HES and SNY on ACR in the model through the Chou-Talalay method but verified it in the processing of roasted duck wings and cookies. Furthermore, based on the quantitative analysis of the ACR-adducts of HES and SNY, we demonstrated that SYN, as a promoter, could greatly improve the ACR-capturing ability of HES by forming more adducts (3-fold). Our findings could serve as a guide for using SNY and HES as new scavengers in food processing.

Mechanism of action of anthocyanin on the detoxification of foodborne contaminants-A review of recent literature

Foodborne contaminants refer to substances that are present in food and threaten food safety. Due to the progress in detection technology and the rising concerns regarding public health, there has been a surge in research focusing on the dangers posed by foodborne contaminants. These studies aim to explore and implement strategies that are both safe and efficient in mitigating the associated risks. Anthocyanins, a class of flavonoids, are abundantly present in various plant species, such as blueberries, grapes, purple sweet potatoes, cherries, mulberries, and others. Numerous epidemiological and nutritional intervention studies have provided evidence indicating that the consumption of anthocyanins through dietary intake offers a range of protective effects against the detrimental impact of foodborne contaminants. The present study aims to differentiate between two distinct subclasses of foodborne contaminants: those that are generated during the processing of food and those that originate from the surrounding environment. Furthermore, the impact of anthocyanins on foodborne contaminants was also summarized based on a review of articles published within the last 10 years. However, further investigation is warranted regarding the mechanism by which anthocyanins target foodborne contaminants, as well as the potential impact of individual variations in response. Additionally, it is important to note that there is currently a dearth of clinical research examining the efficacy of anthocyanins as an intervention for mitigating the effects of foodborne pollutants. Thus, by exploring the detoxification effect and mechanism of anthocyanins on foodborne pollutants, this review thereby provides evidence, supporting the utilization of anthocyanin-rich diets as a means to mitigate the detrimental effects of foodborne contaminants.

Theanine in Tea: An Effective Scavenger of Single or Multiple Reactive Carbonyl Species at the Same Time

Reactive carbonyl species (RCS) are generated during thermal food processing, and their accumulation in the body increases the risk of various chronic diseases. Herein, the RCS-scavenging ability of theanine, a unique nonproteinogenic amino acid, was evaluated in terms of the scavenging rate, reaction kinetics, and reaction pathway using LC-MS/MS. Three major products of theanine conjugated with acrolein (ACR) and glyoxal (GO) were prepared and identified using nuclear magnetic resonance. Thereafter, the simultaneous reactions of four types of RCS (namely, ACR, crotonaldehyde, methylglyoxal, and GO) with theanine were discussed in RCS-theanine and RCS-tea models. Under different reaction ratios, theanine could nonspecifically scavenge the four coexisting RCS by forming adducts with them. The amount of theanine-RCS adducts in green and black tea was more than that of catechin (epigallocatechin gallate, epigallocatechin, epicatechin gallate, and epicatechin)-RCS adducts despite the lower content of theanine than catechins. Thus, theanine, as a food additive and dietary supplement, could demonstrate new bioactivity as a promising RCS scavenger in food processing.

Synergistic Inhibitory Effect of Multiple Polyphenols from Spice on Acrolein during High-Temperature Processing

Acrolein (ACR) is a toxic unsaturated aldehyde that is produced during food thermal processing. Here, we investigated the synergistic effect of polyphenols in binary, ternary, and quaternary combinations on ACR by the Chou-Talalay method, and then explored the synergistic effect of cardamonin (CAR), alpinetin (ALP), and pinocembrin (PIN) in fixed proportion from Alpinia katsumadai Hayata (AKH) combined with curcumin (CUR) in the model, and roasted pork using LC-MS/MS. Our results showed that their synergistic effect depended on the intensification of their individual trapping ACR activities, which resulted in the formation of more ACR adducts. In addition, by adding 1% AKH (as the carrier of CAR, ALP, and PIN) and 0.01% CUR (vs. 6% AKH single) as spices, more than 71.5% (vs. 54.0%) of ACR was eliminated in roast pork. Our results suggested that selective complex polyphenols can synergistically remove the toxic ACR that is produced in food processing.

Diet as a Source of Acrolein: Molecular Basis of Aldehyde Biological Activity in Diabetes and Digestive System Diseases

Acrolein, a highly reactive α,β-unsaturated aldehyde, is a compound involved in the pathogenesis of many diseases, including neurodegenerative diseases, cardiovascular and respiratory diseases, diabetes mellitus, and the development of cancers of various origins. In addition to environmental pollution (e.g., from car exhaust fumes) and tobacco smoke, a serious source of acrolein is our daily diet and improper thermal processing of animal and vegetable fats, carbohydrates, and amino acids. Dietary intake is one of the main routes of human exposure to acrolein, which is a major public health concern. This review focuses on the molecular mechanisms of acrolein activity in the context of its involvement in the pathogenesis of diseases related to the digestive system, including diabetes, alcoholic liver disease, and intestinal cancer.

Correlation of the presence of acrolein with higher alcohols, glycerol, and acidity in cachaças

Acrolein is a toxic aldehyde that can be present in various beverages, such as cachaça and other distilled spirits from sugarcane. The objective of this work was to detect and quantify acrolein in samples of cachaça produced by different processes in all regions of Brazil and to evaluate the possible routes of formation of this contaminant from the correlation with other secondary compounds present in the beverage using principal component analysis. Approximately 27.0% of the samples analyzed were outside the limit established by Brazilian legislation for this contaminant, with an average acrolein concentration of 14.01 mg 100 mL^-1 anhydrous alcohol (aa). In the other samples, the average concentration was 0.97 mg 100 mL^-1 aa. After selecting the variables that most closely correlated with the presence of acrolein in beverages, a positive correlation was found with the presence of butan-2-ol, propan-1-ol and volatile acids, and a slight correlation with the presence of phenolic compounds. Therefore, the presence of acrolein in cachaça can be associated with contamination of the fermentation must by bacteria of the genus Lactobacillus, as a result of the chemical degradation and enzymatic conversion of the glycerol produced during fermentation.

The Tobacco Smoke Component, Acrolein, as a Major Culprit in Lung Diseases and Respiratory Cancers: Molecular Mechanisms of Acrolein Cytotoxic Activity

Acrolein, a highly reactive unsaturated aldehyde, is a ubiquitous environmental pollutant that seriously threatens human health and life. Due to its high reactivity, cytotoxicity and genotoxicity, acrolein is involved in the development of several diseases, including multiple sclerosis, neurodegenerative diseases such as Alzheimer’s disease, cardiovascular and respiratory diseases, diabetes mellitus and even the development of cancer. Traditional tobacco smokers and e-cigarette users are particularly exposed to the harmful effects of acrolein. High concentrations of acrolein have been found in both mainstream and side-stream tobacco smoke. Acrolein is considered one of cigarette smoke’s most toxic and harmful components. Chronic exposure to acrolein through cigarette smoke has been linked to the development of asthma, acute lung injury, chronic obstructive pulmonary disease (COPD) and even respiratory cancers. This review addresses the current state of knowledge on the pathological molecular mechanisms of acrolein in the induction, course and development of lung diseases and cancers in smokers.

Influence of cooking techniques on food quality, digestibility, and health risks regarding lipid oxidation

Foods undergo various physical and chemical reactions during cooking. Boiling, steaming, baking, smoking and frying are common traditional cooking techniques. At present, new cooking technologies including ultrasonic-assisted cooking, vacuum low-temperature cooking, vacuum frying, microwave heating, infrared heating, ohmic heating and air frying are widely studied and used. In cooking, lipid oxidation is the main reason for the change in lipid quality. Oxidative decomposition, triglyceride monomer oxidation, hydrolysis, isomerization, cyclization reaction and polymerization occurred in lipid oxidation affect lipids' quality, flavor, digestibility and safety. Meanwhile, lipid oxidation in cooking might cause the decline of lipid digestibility and increase of health risks. Compared with the traditional cooking technology, the new cooking technology that is milder, more uniform and faster can reduce the loss of lipid nutrition and produce a better flavor. In the future, the combination of various cooking technologies is an effective strategy for families to obtain healthier food.

The impact of environmental contaminants on extracellular vesicles and their key molecular regulators: A literature and database-driven review

Exposure to environmental chemicals is now well recognized as a significant factor contributing to the global burden of disease; however, there remain critical gaps in understanding the types of biological mechanisms that link environmental chemicals to adverse health outcomes. One type of mechanism that remains understudied involves extracellular vesicles (EVs), representing small cell-derived particles capable of carrying molecular signals such as RNAs, miRNAs, proteins, lipids, and chemicals through biological fluids and imparting beneficial, neutral, or negative effects on target cells. In fact, evidence is just now starting to grow that supports the role of EVs in various disease etiologies. This review aims to (1) Provide a landscape of the current understanding of the functional relationship between EVs and environmental chemicals; (2) Summarize current knowledge of EV regulatory processes including production, packaging, and release; and (3) Conduct a database-driven analysis of known chemical-gene interactions to predict and prioritize environmentally relevant chemicals that may impact EV regulatory genes and thus EV regulatory processes. This approach to predicting environmentally relevant chemicals that may alter EVs provides a novel method for evidence-based hypothesis generation for future studies evaluating the link between environmental exposures and EVs.

Effect of oxidation and in vitro intestinal hydrolysis on phospholipid toxicity towards HT29 cell line serving as a model of human intestinal epithelium

Oxidation of food-derived phospholipids (PLs) can influence nutrient digestion and induce oxidative stress in gastrointestinal epithelium. In this study, hen egg yolk PL fraction was used to evaluate the effect of lipoxygenase (LOX)-induced PL oxidation on the rate of PL hydrolysis catalyzed by pancreatic phospholipase A₂ (PLA₂) in the presence of bile salts (BSs). Then, PL/BS solutions containing native or oxidized PLs were used in in vitro intestinal digestion to assess the effect of PL oxidation and hydrolysis on the toxicity towards HT29 cell line. Based on the obtained results, we suggest that hexanal and (E)-2-nonenal, formed by the decomposition of PL hydroperoxides, inhibited PLA₂ activity. The cell exposure to simulated intestinal fluid (SIF) containing BSs decreased HT29 cell viability and significantly damaged cellular DNA. However, the genotoxic effect was reversed in the presence of all tested PL samples, while the protective effect against the BS-induced cytotoxicity was observed for native non-hydrolyzed PLs, but was not clearly visible for other samples. This can result from an overlap of other toxic effects such as lipotoxicity or disturbance of cellular redox homeostasis. Taking into account the data obtained, it was proposed that the PLA₂ activity decline in the presence of PL oxidation products may be a kind of protective mechanism against rapid release of oxidized FAs characterized by high cytotoxic effect towards intestinal epithelium cells.

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

Acrolein (ACR) and formaldehyde (FA) are toxic aldehydes co-produced in foods. This work found that amino acids, the nucleophiles ubiquitously existing in foods, can react simultaneously with them. Six amino acids, including γ-aminobutyric acid (GABA), glycine, alanine, serine, threonine, and glutamine, can scavenge ACR and FA at 37, 85, and 160 °C. GABA had the highest scavenging capacity for ACR and FA, by 79 and 13% at 37 °C for 2 h, and 99 and 48% at 160 °C for 30 min, respectively. Moreover, a new type of compound with a basic structure of 5-formyl-3-methylene-3,6-dihydropyridin was identified in all reactions and formed by 1 molecule of FA and amino acid and 2 molecules of ACR. The content of this compound was higher than that of free ACR in typical thermally processed foods. Moreover, the compounds produced from different amino acids showed different cytotoxicity values. In gastric epithelial and human intestinal epithelial cell lines, the cytotoxicity values of serine-sourced and threonine-sourced products were lower than that of ACR but higher than that of FA, whereas others had less toxicity compared with the two aldehydes. Considering that the content of serine-sourced products was the highest in almost all tested foods, their safety needs to be evaluated.

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

The reuterin system is a complex multi-component antimicrobial system produced by Limosilactobacillus reuteri by metabolizing glycerol. The system mainly includes 3-hydroxypropionaldehyde (3-HPA, reuterin), 3-HPA dimer, 3-HPA hydrate, acrolein and 3-hydroxypropionic acid, and has great potential to be applied in the food and medical industries due to its functional versatility. It has been reported that the reuterin system possesses regulation of intestinal flora and anti-infection, anti-inflammatory and anti-cancer activities. Typically, the reuterin system exerts strong broad-spectrum antimicrobial properties. However, the antimicrobial mechanism of the reuterin system remains unclear, and its toxicity is still controversial. This paper presents an updated review on the biosynthesis, composition, biological production, antimicrobial mechanisms, stability, toxicity and potential applications of the reuterin system. Challenges and opportunities of the use of the reuterin system as a food preservative or health-promoting agent are also discussed. The present work will allow researchers to accelerate their studies toward solving critical challenges obstructing industrial applications of the reuterin system.

The Role of Acrolein in Neurodegenerative Diseases and Its Protective Strategy

Neurodegenerative diseases are characterized by a massive loss of specific neurons, which can be fatal. Acrolein, an omnipresent environmental pollutant, is classified as a priority control contaminant by the EPA. Evidence suggests that acrolein is a highly active unsaturated aldehyde related to many nervous system diseases. Therefore, numerous studies have been conducted to identify the function of acrolein in neurodegenerative diseases, such as ischemic stroke, AD, PD, and MS, and its exact regulatory mechanism. Acrolein is involved in neurodegenerative diseases mainly by elevating oxidative stress, polyamine metabolism, neuronal damage, and plasma ACR-PC levels, and decreasing urinary 3-HPMA and plasma GSH levels. At present, the protective mechanism of acrolein mainly focused on the use of antioxidant compounds. This review aimed to clarify the role of acrolein in the pathogenesis of four neurodegenerative diseases (ischemic stroke, AD, PD and MS), as well as protection strategies, and to propose future trends in the inhibition of acrolein toxicity through optimization of food thermal processing and exploration of natural products.