AUTHOR=Li Dan , Xian Fangfang , Ou Juanying , Jiang Kaiyu , Zheng Jie , Ou Shiyi , Liu Fu , Rao Qinchun , Huang Caihuan TITLE=Formation and Identification of Six Amino Acid - Acrylamide Adducts and Their Cytotoxicity Toward Gastrointestinal Cell Lines JOURNAL=Frontiers in Nutrition VOLUME=9 YEAR=2022 URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2022.902040 DOI=10.3389/fnut.2022.902040 ISSN=2296-861X ABSTRACT=

Acrylamide (AA) is a food contaminant, and amino acids are suggested to mitigate its toxicity by forming adducts. The emergence of acrylamide adducts may cause underestimation of acrylamide exposure level as well as trigger new safety problems. Based on the acrylamide elimination capability of four amino acids, this study chemically synthesized six amino acid-acrylamide adducts. Their structures were analyzed, followed by content determination in 10 commercially baking foods. The Michael adduct formed by one molecule of γ-aminobutyric acid (GABA) and acrylamide was most abundant in foods among six adducts. Furthermore, it markedly decreased the cytotoxicity of acrylamide in Caco-2 cells and GES-1 cells. This finding suggests that amino acids can be used to reduce acrylamide level in processed foods and mitigate its hazardous effects after intake.