食品热加工污染物概述及代谢组学在其毒性机制研究中的应用进展

Overview of food thermal processing contaminants and the application of metabolomics in understanding their toxic mechanisms

中文关键词:  代谢组学  食品热加工污染物  毒性机制

英文关键词:Metabolomics  Food Thermal Processing Contaminants  Toxicity Mechanisms

中文摘要:

      食品热加工是将原料转化为可食用、适宜长期保存的食品的重要方法。然而,这一过程在改善食品口感和延长保质期的同时,也可能生成一系列化学危害物,包括丙烯酰胺、杂环胺、呋喃、晚期糖基化终产物、氯丙醇、多环芳烃和亚硝胺等,这些污染物被认为可能对人体健康产生致癌、诱变及其他毒性作用。代谢组学作为一项新兴的组学科学,通过分析细胞和生物体中小分子代谢物的变化,识别关键代谢产物及其变化通路,能够有效揭示食品热加工污染物的毒性机制。本文首先概述了食品热加工过程中产生的主要污染物及其毒性特征,随后详细探讨了代谢组学在研究这些污染物对生物体内代谢谱图的影响及其毒性机制中的应用进展。同时,本文讨论了当前代谢组学研究中面临的挑战,如污染物的代谢产物复杂、数据处理难度大以及缺乏标准化的实验和分析方法。最后,提出了未来代谢组学研究在优化食品安全评估和潜在健康危害识别中的前景,尤其是借助技术创新和人工智能手段来推动这一领域的深入发展。

英文摘要:

      Food thermal processing is a crucial method for transforming raw materials into edible products suitable for long-term storage. However, while this process enhances the taste and extends the shelf life of food, it can also generate a range of chemical contaminants, including acrylamide, heterocyclic amines, furan, advanced glycation end-products, chloropropanols, polycyclic aromatic hydrocarbons, and nitrosamines. These contaminants are believed to have carcinogenic, mutagenic, and other toxic effects on human health. Metabolomics, as an emerging field of omics science, analyzes alterations in small molecules within cells and organisms to identify key metabolites and their associated pathways, thus providing valuable insights into the toxic mechanisms of food processing contaminants. This review first summarizes the major contaminants produced during food thermal processing and their toxicological characteristics. It then discusses in detail the progress made in metabolomics in investigating the effects of these contaminants on the metabolic profiles of organisms and their associated toxic mechanisms. Additionally, the review addresses current challenges in metabolomics research, such as the complexity of metabolic products from food processing contaminants, difficulties in data analysis, and the lack of standardized experimental and analytical methods. Finally, the review highlights the future prospects of metabolomics in enhancing food safety assessments and identifying potential health risks, particularly through technological innovations and artificial intelligence to advance this field.