| The Maillard reaction harmful products(MRHPs)in thermally processed food has been a hot issue in the field of food safety.Potato products are popular thermally processed foods with high exposure to MRHPs.In recent years,many studies focusing on the effects of potato products on health.Researchers believe that the trans-fatty acid,glycemic index and blood glucose load are important health-related factors,but cannot fully explain the differences in the health effects of potato products subjected to different processing methods.Potato products undergoing different processing methods yield different MRHPs content,therefore,this may be a key factor affecting health.But current research has been focusing mainly on the formation of acrylamide,however,there may be other MRHPs in potato products.The consequences of ingesting several MRHPs are also worth investigating.Therefore,unveiling the factors involved in the formation of MRHPs in potato products and their impact on health will help solve the health issues associated with these products.In this study,we analyzed the composition of the main MRHPs in potato products and the factors involved in their formation.The health effects of potato products and their MRHPs were also assessed through evidence-based medicine and animal experiments.First,we investigated the composition and content of MRHPs in 83 types of commercial potato products in China.Results were classified and counted according to four processing methods(frying,baking,extrusion,and steaming).Moreover,the content of the aforementioned MRHPs during frying and baking,and some potato components which may affect the generation of MRHPs in nine types of potatoes in China were determined.The correlation between potato components and MRHPs formation during frying and baking was assessed through principal component analysis combined with canonical correlation analysis.The main MRHPs in commercial potato products were acrylamide(0.06 ?g/g?2.60 ?g/g),two ?-carboline heterocyclic amines(harmane and norharmane),with lower than the level of ?-carboline heterocyclic amines in coffee products(10 ?g/kg?40 ?g/kg).The content of two AGEs(N?-(Carboxymethyl)lysine(CML)and N?-(Carboxyethyl)lysine(CEL))were 1.05 ?g/g?11.24?g/g and 1.78 ?g/g?14.4 ?g/g,respectively,which are slightly lower than those of CML and CEL in heat-processed meat products.Potato components have a greater impact on the formation of three MRHPs.During frying and roasting,lysine,glutamic acid,3-CQA,and 5-CQA in potato raw materials were able to inhibit the production of acrylamide and harmane.Moreover,aspartic acid,?-caconine,and ?-solanine promoted the formation of acrylamide and harmane,respectively.In order to explain the correlation between potato products and their health risk,we conducted an evidence-based medical meta-analysis of prospective cohort studies of potato products and risk of chronic diseases.The risk ratio of prospective cohort studies were pooled by random effect model,and analyzed by subgroup analysis and dose-response analysis.These results indicated that different potato products had different degrees of impact on outcomes related to risk of chronic diseases.Fried and baked potato products were significantly associated with the risk of diabetes,hypertension,and colon cancer.A linear dose-response analysis indicated that 100 g/day increment of total potato and fried potato products consumption may increase the risk of diabetes by 5% and 10%,respectively.Steamed potato products were not associated with increased risk of chronic diseases.Based on the results highlighted above and the content of three MRHPs in potato products and their dose in animal experiments,this study investigated the effects of individual and coaccumulation of acrylamide(2 mg/kg body weight/day),CML(2 mg/kg body weight/day),and harmane(1 mg/kg body weight/day)on the health of Sprague-Dawley(SD)rats.Based on the results of serum biochemistry,histopathology,and metabolomics,we found that harmane did not cause significant adverse effects on the health of SD rats,whereas acrylamide and CML caused decreased insulin sensitivity and pancreatic damage,and led to increased fasting blood glucose level.Acrylamide and CML also contributed to pathological changes and functional abnormalities in the liver,gastrocnemius,and nerve fibers,through oxidative stress.Due to the anti-oxidant and anti-diabetic activities of harmane,the effects of co-accumulation of MRHPs on oxidative stress,blood glucose metabolism,and pancreatic and nerve damage were lower.However,co-accumulation of MRHPs induced other health problems,such as kidney'pathological damage and dysfunction,and increased risk of tumor formation,mainly related to the “co-mutagenic” effect of harmane.And also related to the effects of MRHPs on the arginine biosynthesis pathway,which resulting in the abnormal metabolism of fumaric acid and its associated TCA cycle.These results indicate that the mechanism of co-accumulation of MRHPs and its effect on health cannot be predicted based only on the results of the individual action of MRHPs.Our previous study found that the three types of MRHPs in potato products have adverse effects on blood glucose levels and some organs in SD rats.Our study further explored the effects of three types of MRHPs on the health of diabetic GK rats.We started by exploring the effects and mechanisms of three types of MRHPs on the progression of diabetes in GK rats by analyzing the serum biochemistry,oxidative inflammatory stress levels,islet cell apoptosis,and metabolic pathways.Acrylamide and CML mediated oxidative and inflammatory stress in GK rats,leading to pathological pancreatic damage and dysfunction of islet ?-cells,disrupting glucose metabolism and energy metabolism pathways,which ultimately led to the progression of diabetes in GK rats.Harmane did not show a significant effect on the progression of diabetes in GK rats,but up-regulated the expression of related metabolites in the glucose metabolism pathway,through anti-oxidant and anti-diabetic effects.Therefore,the co-accumulation of MRHPs reduced the oxidative stress levels,and influenced the pancreatic function,and glucose metabolism pathway on GK rats.We also studied the influence of the three types of MRHPs on diabetes complications in GK rats,using serum biochemical analysis and metabolomics.The three types of MRHPs were closely related to the occurrence of diabetic complications in the brain,nervous system,liver,and kidneys of GK rats.Co-accumulation of MRHPs was linked to increased risk of tumors.Finally,as MRHPs may lead to brain complications on GK rats,we analyzed and compared the effects and mechanisms of three MRHPs on the cognitive and memory functions of GK rats,by measuring oxidative inflammatory stress-related glial cell activation,neuronal damage,and nerve cell apoptosis,as well as A? deposition,glucose metabolism,and by monitoring the insulin signaling pathway.Results showed that acrylamide and CML were able to mediate the oxidative stress in GK rats,activating brain glial cells and causing inflammatory stress,leading to increased A? levels,impaired glucose transport function of the brain,and affecting the cognitive and memory functions of GK rats.In addition,acrylamide also down-regulated neuronal synaptic function proteins and up-regulated apoptosis proteins in the brain,causing adverse effects on the cognitive and memory functions of GK rats.Harmane exhibited nonsignificant adverse effects on the cognitive and memory functions and co-accumulation of MRHPs,showing a significantly weaker effect on the cognitive and memory functions.Harmane was also able to reduce the level of oxidative and inflammatory stress and the effects on the neurosynaptic function and apoptosis in the co-accumulation group.In conclusion,the mechanism of the adverse effects of MRHPs in potato products on the cognitive and memory functions of GK rats were mainly due to abnormal blood glucose metabolism and A? deposition in the brain. |
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