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Xu Y, Wang P, Xu C, Shan X, Feng Q. Acrylamide induces HepG2 cell proliferation through upregulation of miR-21 expression. J Biomed Res 2019; 33:181-191. [PMID: 28963442 PMCID: PMC6551424 DOI: 10.7555/jbr.31.20170016] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
Abstract
Acrylamide, a potential carcinogen, exists in carbohydrate-rich foods cooked at a high temperature. It has been reported that acrylamide can cause DNA damage and cytotoxicity. The present study aimed to investigate the potential mechanism of human hepatocarcinoma HepG2 cell proliferation induced by acrylamide and to explore the antagonistic effects of a natural polyphenol curcumin against acrylamide via miR-21. The results indicated that acrylamide (≤100 μmol/L) significantly increased HepG2 cell proliferation and miR-21 expression. In addition, acrylamide reduced the PTEN expression in protein level, while induced the expressions of p-AKT, EGFR and cyclin D1. The PI3K/AKT inhibitor decreased p-AKT protein expression and inhibited the proliferation of HepG2 cells. In addition, curcumin effectively reduced acrylamide-induced HepG2 cell proliferation and induced apoptosis through the expression of miR-21. In conclusion, the results showed that acrylamide increased HepG2 cell proliferation via upregulating miR-21 expression, which may be a new target for the treatment and prevention of cancer.
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Affiliation(s)
- Yuyu Xu
- Department of Nutrition and Food Safety, School of Public Health, Nanjing Medical University, Nanjing, Jiangsu 211166, China
| | - Pengqi Wang
- Department of Nutrition and Food Safety, School of Public Health, Nanjing Medical University, Nanjing, Jiangsu 211166, China.,Station of Sanitary Surveillance of Lianyungang, Lianyungang, Jiangsu 222002, China
| | - Chaoqi Xu
- Department of Nutrition and Food Safety, School of Public Health, Nanjing Medical University, Nanjing, Jiangsu 211166, China
| | - Xiaoyun Shan
- Department of Nutrition and Food Safety, School of Public Health, Nanjing Medical University, Nanjing, Jiangsu 211166, China.,University of South China, Hengyang, Hunan 421000, China
| | - Qing Feng
- Department of Nutrition and Food Safety, School of Public Health, Nanjing Medical University, Nanjing, Jiangsu 211166, China
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Abstract
Coffee is the most consumed beverage in the world, especially in Nordic countries. Its composition has substances considered to have high value for human health, such as chlorogenic and phenolic acids. However, the roasting of coffee can form substances such as acrylamide that are considered toxic and carcinogenic, depending on the time and the heat of roasting. However, there are some ways of reducing acrylamide formation during the processing of coffee beans. The reduction of its precursor asparagine is one of these ways. This can be achieved by the treatment of beans with the enzyme asparaginase. This study aimed to test the effectiveness of applying asparaginase (Acrylaway™) and evaluate the reduction of the amount of asparagine in Coffea arabica and C. canephora beans. The results showed the effectiveness of the enzyme in the reduction of free asparagine in green coffee beans of both species (C. arabica and C. canephora). Steam pretreatment was effective for the two species but required different times (30 min for C. arabica and 45 min for C. canephora). This can be attributed to the different chemical compositions found in the two species.
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de Souza NP, Cardoso AF, Gomide L, Lima T, Miot HA, Martino-Andrade AJ, Arnold LL, Pennington KL, Cohen SM, de Camargo J, Nascimento E Pontes MG. Experimental cryptorchidism enhances testicular susceptibility to dibutyl phthalate or acrylamide in Sprague-Dawley rats. Hum Exp Toxicol 2019; 38:899-913. [PMID: 30995857 DOI: 10.1177/0960327119845040] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Cryptorchidism (CPT), the most common male congenital abnormality, is variably associated with other male reproductive tract problems. We evaluated if cryptorchid rats develop enhanced testicular susceptibility to dibutyl phthalate (DBP) or acrylamide (AA) after extended exposure. Three studies with rats were performed: (1) in utero and postnatal exposure to DBP or AA; (2) establishment of CPT and orchiopexy; and (3) in utero and postnatal exposures to DBP or AA associated with CPT/orchiopexy. Seminiferous tubules were histologically scored according to the severity of lesions: (1) Rats exposed to DBP (score 1.5) or AA (score 1.1) presented mostly preserved spermatogenesis. Some seminiferous tubules showed vacuolated germinative epithelium, germ cell apoptosis, and a Sertoli cell-only (SCO) pattern. (2) CPT (score 3.3) resulted in decreased absolute testes weights, degenerated and SCO tubules, and spermatogenesis arrest that were reversed by orchiopexy (score 1.1). (3) Exposure to DBP or AA with CPT/orchiopexy led to atrophic testes, spermatogenesis arrest, germ cell exfoliation/multinucleation, and SCO tubules (both chemicals score 2.5). Exposure to chemicals such as DBP or AA prevented the recovery of cryptorchid testes by orchiopexy. The possible role of environmental contaminants should be considered when looking for factors that modulate human testicular disorders associated with CPT.
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Affiliation(s)
- N P de Souza
- 1 Department of Pathology, Center for Evaluation of the Impact of the Environmental on Human Health (TOXICAM), Botucatu Medical School, Botucatu Campus, Sao Paulo State University (UNESP), São Paulo, Brazil
| | - Ap Ferragut Cardoso
- 1 Department of Pathology, Center for Evaluation of the Impact of the Environmental on Human Health (TOXICAM), Botucatu Medical School, Botucatu Campus, Sao Paulo State University (UNESP), São Paulo, Brazil
| | - Lmm Gomide
- 1 Department of Pathology, Center for Evaluation of the Impact of the Environmental on Human Health (TOXICAM), Botucatu Medical School, Botucatu Campus, Sao Paulo State University (UNESP), São Paulo, Brazil
| | - Trr Lima
- 1 Department of Pathology, Center for Evaluation of the Impact of the Environmental on Human Health (TOXICAM), Botucatu Medical School, Botucatu Campus, Sao Paulo State University (UNESP), São Paulo, Brazil
| | - H A Miot
- 1 Department of Pathology, Center for Evaluation of the Impact of the Environmental on Human Health (TOXICAM), Botucatu Medical School, Botucatu Campus, Sao Paulo State University (UNESP), São Paulo, Brazil
| | - A J Martino-Andrade
- 2 Department of Physiology, Polytechnic Centre, Federal University of Paraná, Curitiba, Brazil
| | - L L Arnold
- 3 Department of Pathology and Microbiology and the Fred and Pamela Buffett Cancer Center, University of Nebraska Medical Center, Omaha, NE, USA
| | - K L Pennington
- 3 Department of Pathology and Microbiology and the Fred and Pamela Buffett Cancer Center, University of Nebraska Medical Center, Omaha, NE, USA
| | - S M Cohen
- 3 Department of Pathology and Microbiology and the Fred and Pamela Buffett Cancer Center, University of Nebraska Medical Center, Omaha, NE, USA.,4 Havlik-Wall Professor of Oncology, University of Nebraska Medical Center, Omaha, NE, USA
| | - Jlv de Camargo
- 1 Department of Pathology, Center for Evaluation of the Impact of the Environmental on Human Health (TOXICAM), Botucatu Medical School, Botucatu Campus, Sao Paulo State University (UNESP), São Paulo, Brazil
| | - M G Nascimento E Pontes
- 1 Department of Pathology, Center for Evaluation of the Impact of the Environmental on Human Health (TOXICAM), Botucatu Medical School, Botucatu Campus, Sao Paulo State University (UNESP), São Paulo, Brazil
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Karimani A, Hosseinzadeh H, Mehri S, Jafarian AH, Kamali SA, Hooshang Mohammadpour A, Karimi G. Histopathological and biochemical alterations in non-diabetic and diabetic rats following acrylamide treatment. TOXIN REV 2019. [DOI: 10.1080/15569543.2019.1566263] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Asieh Karimani
- Department of Pharmacodynamics and Toxicology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Hossein Hosseinzadeh
- Department of Pharmacodynamics and Toxicology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
- Pharmaceutical Research Center, Institute of Pharmaceutical Technology, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Soghra Mehri
- Department of Pharmacodynamics and Toxicology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Amir Hossein Jafarian
- Cancer Molecular Pathology Research Center, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | | | - Amir Hooshang Mohammadpour
- Pharmaceutical Research Center, Institute of Pharmaceutical Technology, Mashhad University of Medical Sciences, Mashhad, Iran
- Department of Clinical Pharmacy, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Gholamreza Karimi
- Department of Pharmacodynamics and Toxicology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
- Pharmaceutical Research Center, Institute of Pharmaceutical Technology, Mashhad University of Medical Sciences, Mashhad, Iran
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Pedreschi F, Saavedra I, Bunger A, Zuñiga RN, Pedreschi R, Chirinos R, Campos D, Mariotti-Celis MS. Tara pod (Caesalpinia spinosa) extract mitigates neo-contaminant formation in Chilean bread preserving their sensory attributes. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.086] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Baskar G, Aiswarya R. Overview on mitigation of acrylamide in starchy fried and baked foods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4385-4394. [PMID: 29572830 DOI: 10.1002/jsfa.9013] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2017] [Revised: 02/19/2018] [Accepted: 03/12/2018] [Indexed: 05/17/2023]
Abstract
Acrylamide in fried and baked foods has the potential to cause toxic effects in animals and humans. A major challenge lies in developing an effective strategy for acrylamide mitigation in foods without altering its basic properties. Food scientists around the world have developed various methods to mitigate the presence of acrylamide in fried food products. Mitigation techniques using additives such as salts, amino acids, cations and organic acids along with blanching of foods have reduced the concentration of acrylamide. The use of secondary metabolites such as polyphenols also reduces acrylamide concentration in fried food products. Other mitigation techniques such as asparaginase pre-treatment and low-temperature air frying with chitosan have been effective in mitigating the concentration of acrylamide. The combined pre-treatment process along with the use of additives is the latest trend in acrylamide mitigation. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Gurunathan Baskar
- Department of Biotechnology, St Joseph's College of Engineering, Chennai, India
| | - Ravi Aiswarya
- Department of Biotechnology, St Joseph's College of Engineering, Chennai, India
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Bertuzzi T, Mulazzi A, Rastelli S, Sala L, Pietri A. Mitigation measures for acrylamide reduction in dough-based potato snacks during their expansion by frying. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:1940-1947. [PMID: 30148683 DOI: 10.1080/19440049.2018.1512757] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
Acrylamide (AA) can occur in fried and baked food products which contain reducing sugars and free asparagine. Recently, the European Commission established mitigation measures and benchmark levels for the reduction of AA in food. The content of reducing sugars in raw materials and the temperature and time of the expansion process by frying were considered in this study of the preparation of dough-based potato snacks, mainly destined for children. Final moisture and bulk density were also evaluated. An increase from 0.15 to 1.0% in reducing sugar content, due to the addition of micro-ingredients in the dough, caused a remarkable AA increase of five- to six-fold. During frying at temperatures between 175 and 195°C, AA was produced after only a few seconds; the AA content was affected more by process time than by temperature. The best temperature/time conditions for expansion by frying were 185°C for 8 s.
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Affiliation(s)
- Terenzio Bertuzzi
- a Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Sustainable Science , UCSC , Piacenza , Italy
| | - Annalisa Mulazzi
- a Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Sustainable Science , UCSC , Piacenza , Italy
| | - Silvia Rastelli
- a Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Sustainable Science , UCSC , Piacenza , Italy
| | - Luca Sala
- a Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Sustainable Science , UCSC , Piacenza , Italy
| | - Amedeo Pietri
- a Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Sustainable Science , UCSC , Piacenza , Italy
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Hameed A, Zaidi SSEA, Shakir S, Mansoor S. Applications of New Breeding Technologies for Potato Improvement. FRONTIERS IN PLANT SCIENCE 2018; 9:925. [PMID: 30008733 PMCID: PMC6034203 DOI: 10.3389/fpls.2018.00925] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2017] [Accepted: 06/11/2018] [Indexed: 05/17/2023]
Abstract
The first decade of genetic engineering primarily focused on quantitative crop improvement. With the advances in technology, the focus of agricultural biotechnology has shifted toward both quantitative and qualitative crop improvement, to deal with the challenges of food security and nutrition. Potato (Solanum tuberosum L.) is a solanaceous food crop having potential to feed the populating world. It can provide more carbohydrates, proteins, minerals, and vitamins per unit area of land as compared to other potential food crops, and is the major staple food in many developing countries. These aspects have driven the scientific attention to engineer potato for nutrition improvement, keeping the yield unaffected. Several studies have shown the improved nutritional value of potato tubers, for example by enhancing Amaranth Albumin-1 seed protein content, vitamin C content, β-carotene level, triacylglycerol, tuber methionine content, and amylose content, etc. Removal of anti-nutritional compounds like steroidal glycoalkaloids, acrylamide and food toxins is another research priority for scientists and breeders to improve potato tuber quality. Trait improvement using genetic engineering mostly involved the generation of transgenic products. The commercialization of these engineered products has been a challenge due to consumer preference and regulatory/ethical restrictions. In this context, new breeding technolgies like TALEN (transcription activator-like effector nucleases) and CRISPR/Cas9 (clustered regularly interspaced palindromic repeats/CRISPR-associated 9) have been employed to generate transgene-free products in a more precise, prompt and effective way. Moreover, the availability of potato genome sequence and efficient potato transformation systems have remarkably facilitated potato genetic engineering. Here we summarize the potato trait improvement and potential application of new breeding technologies (NBTs) to genetically improve the overall agronomic profile of potato.
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Affiliation(s)
- Amir Hameed
- Department of Bioinformatics and Biotechnology, Government College University, Faisalabad, Pakistan
| | - Syed Shan-e-Ali Zaidi
- Agricultural Biotechnology Division, National Institute for Biotechnology and Genetic Engineering, Faisalabad, Pakistan
| | - Sara Shakir
- Agricultural Biotechnology Division, National Institute for Biotechnology and Genetic Engineering, Faisalabad, Pakistan
| | - Shahid Mansoor
- Agricultural Biotechnology Division, National Institute for Biotechnology and Genetic Engineering, Faisalabad, Pakistan
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60
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Aiswarya R, Baskar G. Enzymatic mitigation of acrylamide in fried potato chips using asparaginase from Aspergillus terreus. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13608] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Ravi Aiswarya
- Department of Biotechnology; St. Joseph's College of Engineering; Chennai 600 119 India
| | - Gurunathan Baskar
- Department of Biotechnology; St. Joseph's College of Engineering; Chennai 600 119 India
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Li M, Sun J, Zou F, Bai S, Jiang X, Jiao R, Ou S, Zhang H, Su Z, Huang Y, Bai W. Glycidamide inhibits progesterone production through reactive oxygen species-induced apoptosis in R2C Rat Leydig Cells. Food Chem Toxicol 2017; 108:563-570. [DOI: 10.1016/j.fct.2016.09.035] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2016] [Revised: 08/27/2016] [Accepted: 09/19/2016] [Indexed: 01/13/2023]
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62
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El Tawila MM, Al-Ansari AM, Alrasheedi AA, Neamatallah AA. Dietary exposure to acrylamide from cafeteria foods in Jeddah schools and associated risk assessment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4494-4500. [PMID: 28294348 DOI: 10.1002/jsfa.8314] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2016] [Revised: 01/25/2017] [Accepted: 03/08/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Acrylamide (AA) is a carcinogenic and genotoxic food contaminant produced at high temperatures in foods that are rich in carbohydrates. Foods sold in schools in Jeddah, Saudi Arabia, are among such carbohydrate-rich foods produced at high cooking temperatures. It is crucial to determine the importance of AA exposure with respect to cafeteria foods and assess the associated risks. RESULTS The highest mean AA level was measured in chocolate pies (439 µg kg-1 ), followed by custard pies (435 µg kg-1 ) and cheese pies (432 µg kg-1 ). The average and 95th percentile values of AA exposure were 0.51 and 1.17 [µg kg-1 body weight (BW) school day-1 ]. The average exposure significantly decreased with an increase in age, from 0.65 (µg kg-1 BW school day-1 ) in primary school students to 0.37 in secondary school students. Cheese and chocolate pies are the main contributors in AA intake. The contributions of cheese and chocolate pies to the average exposure among primary, middle and secondary school students were 23.1%, 24.7% and 29.4% and 16.9%, 12.1% and 11.9%, respectively. Other products with significant contributions included cheese sandwiches (10.8%, 8.9% and 12.7%), plain cookies (7.7%, 5.6% and 6.7%) and custard pies (7.7%, 4.8% and 8.9%). Other cafeteria products contributed to AA exposure at much lower percentages. CONCLUSION The calculated margins of exposure (MOEs) for the average [356 and 614 for both benchmark dose lower confidence limit (BMDL) 0.18 and 0.31 mg kg-1 BW day-1 ] and 95th percentile AA exposure values (154 and 265 for both BMDL 0.18 and 0.31 mg kg-1 BW day-1 ) suggest that there is a health concern with respect to school-aged students. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Mahmoud M El Tawila
- Department of Environmental Sciences, Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Ahmed M Al-Ansari
- Department of Environmental Sciences, Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Amani A Alrasheedi
- Food and Nutrition Department, Faculty of Home Economics, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Abdulateef A Neamatallah
- Department of Environmental Sciences, Faculty of Meteorology, Environment and Arid Land Agriculture, King Abdulaziz University, Jeddah, Saudi Arabia
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63
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Sarocka A, Babosova R, Kovacova V, Omelka R, Semla M, Kapusta E, Goc Z, Formicki G, Martiniakova M. Acrylamide-induced changes in femoral bone microstructure of mice. Physiol Res 2017; 66:1067-1071. [PMID: 28937246 DOI: 10.33549/physiolres.933515] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Abstract
Acrylamide (AA) is one of the most common toxins in foods. Its effect on bone microstructure has not been investigated. The aim of our study was to analyze the impact of acute exposure to AA on femoral bone microstructure in mice. Adult animals were treated perorally with 2 doses of AA (E1 group, 1 mg/kg b.w.) in a 24-h period and with 3 doses of AA (E2 group, 1 mg/kg b.w.) in a 48-h period. Mice exposed to AA had smaller sizes of primary osteon's vascular canals. Secondary osteons were significantly smaller in mice from E2 group; however their increased number (from 38 % to 77 %) was identified in both E1 and E2 groups. In these groups, a higher number of resorption lacunae (from 100 % to 122 %) was also found. The values for bone volume, trabecular number were increased and that for trabecular separation was decreased in mice administered AA. Significantly higher value of bone surface was observed in mice from E1 group whereas trabecular thickness was increased in E2 group. The effect of AA on microstructure of compact and trabecular bone tissues is different. In our study, one dose of AA was used and acute effects of AA were investigated. Therefore, further studies are needed to study mechanisms by which AA acts on bone.
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Affiliation(s)
- A Sarocka
- Department of Zoology and Anthropology, Faculty of Natural Sciences, Constantine the Philosopher University in Nitra, Nitra, Slovak Republic.
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Liu ZS, Chen PW, Wang JY, Kuo TC. Assessment of Cellular Mutagenicity of Americano Coffees from Popular Coffee Chains. J Food Prot 2017; 80:1489-1495. [PMID: 28792232 DOI: 10.4315/0362-028x.jfp-17-052] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Coffee is a popular beverage worldwide, but coffee beans can be contaminated with carcinogens. The Ames Salmonella mutagenicity test is often used for analysis of carcinogens for mutagenicity. However, previous studies have provided controversial data about the direct mutagenicity of coffee beans based on Ames test results. This study was conducted to determine the mutagenicity of popular Americano coffee based on results from the Ames test. Coffee samples without additives that were served by five international coffee chain restaurants were subjected to the analysis using Salmonella Typhimurium tester strains TA98, TA100, and TA1535. The levels of bacterial revertants in samples from coffee chains were lower than the twofold criterion of the control sets, and no significant dose-response effect was observed with or without rat liver enzyme activation. These data indicate that Americano coffees from the selected coffee chains possessed no direct mutagenic activity with or without enzyme activation. These findings suggest a low mutagenic risk from Americano coffees served by the selected coffee chains and support the use of other methods to confirm the nonmutagenicity of coffee products. These results are consistent with most recent epidemiological reports.
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Affiliation(s)
- Zhen-Shu Liu
- 1 Department of Safety, Health and Environmental Engineering, Ming Chi University of Technology, New Taipei City, Taiwan, Republic of China
| | - Po-Wen Chen
- 2 Department of Nursing, St. Mary's Junior College of Medicine, Nursing and Management, Yilan 26644, Taiwan, Republic of China (ORCID: http://orcid.org/0000-0003-1230-1532 )
| | - Jung-Yu Wang
- 1 Department of Safety, Health and Environmental Engineering, Ming Chi University of Technology, New Taipei City, Taiwan, Republic of China
| | - Tai-Chen Kuo
- 1 Department of Safety, Health and Environmental Engineering, Ming Chi University of Technology, New Taipei City, Taiwan, Republic of China
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Esposito F, Nardone A, Fasano E, Triassi M, Cirillo T. Determination of acrylamide levels in potato crisps and other snacks and exposure risk assessment through a Margin of Exposure approach. Food Chem Toxicol 2017; 108:249-256. [PMID: 28811114 DOI: 10.1016/j.fct.2017.08.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2017] [Revised: 07/14/2017] [Accepted: 08/04/2017] [Indexed: 12/22/2022]
Abstract
Potato crisps, corn-based extruded snacks and other savoury snacks are very popular products especially among younger generations. These products could be a potential source of acrylamide (AA), a toxic compound which could develop during frying and baking processes. The purpose of this study was the assessment of the dietary intake to AA across six groups of consumers divided according to age through the consumption of potato crisps and other snacks, in order to eventually evaluate the margin of exposure (MOE) related to neurotoxic and carcinogenic critical endpoints. Different brands of potato crisps and other popular snacks were analyzed through a matrix solid-phase dispersion method followed by a bromination step and GC-MS quantification. The concentration of detected AA ranged from 21 to 3444 ng g-1 and the highest level occurred in potato crisps samples which showed a median value of 968 ng g-1. The risk characterization through MOE assessment revealed that five out of six consumers groups showed higher exposure values associated with an augmented carcinogenic risk.
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Affiliation(s)
- Francesco Esposito
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100 - 80055 Portici, Naples, Italy
| | - Antonio Nardone
- Department of Public Health, University of Naples Federico II, Via Sergio Pansini, 5 - 80131 Naples, Italy
| | - Evelina Fasano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100 - 80055 Portici, Naples, Italy
| | - Maria Triassi
- Department of Public Health, University of Naples Federico II, Via Sergio Pansini, 5 - 80131 Naples, Italy
| | - Teresa Cirillo
- Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100 - 80055 Portici, Naples, Italy.
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66
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Furrer AN, Chegeni M, Ferruzzi MG. Impact of potato processing on nutrients, phytochemicals, and human health. Crit Rev Food Sci Nutr 2017; 58:146-168. [PMID: 26852789 DOI: 10.1080/10408398.2016.1139542] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Amber N. Furrer
- Department of Food Science, Purdue University, West Lafayette, Indiana USA
| | - Mohammad Chegeni
- Department of Food Science, Purdue University, West Lafayette, Indiana USA
| | - Mario G. Ferruzzi
- North Carolina State University, Plants for Human Health Institute, Laureate Way, Kannapolis, NC
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67
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Wang L, Ye F, Feng L, Wei F, Zhao G. The effects of oat β-glucan incorporation on the quality, structure, consumer acceptance and glycaemic response of steamed bread. J Texture Stud 2017; 48:562-570. [DOI: 10.1111/jtxs.12267] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2016] [Revised: 01/18/2017] [Accepted: 03/14/2017] [Indexed: 12/25/2022]
Affiliation(s)
- Lei Wang
- College of Food Science; Southwest University; Chongqing 400715 People's Republic of China
| | - Fayin Ye
- College of Food Science; Southwest University; Chongqing 400715 People's Republic of China
| | - Liyuan Feng
- College of Food Science; Southwest University; Chongqing 400715 People's Republic of China
| | - Fubin Wei
- College of Food Science; Southwest University; Chongqing 400715 People's Republic of China
| | - Guohua Zhao
- College of Food Science; Southwest University; Chongqing 400715 People's Republic of China
- Chongqing Engineering Research Centre of Regional Foods; Chongqing 400715 People's Republic of China
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68
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Huang M, Wang Q, Chen X, Zhang Y. Unravelling effects of flavanols and their derivatives on acrylamide formation via support vector machine modelling. Food Chem 2017; 221:178-186. [DOI: 10.1016/j.foodchem.2016.10.060] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2016] [Revised: 10/08/2016] [Accepted: 10/12/2016] [Indexed: 11/16/2022]
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69
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Giovanelli G, Torri L, Sinelli N, Buratti S. Comparative study of physico-chemical and sensory characteristics of French fries prepared from frozen potatoes using different cooking systems. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2870-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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70
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Nguyen HT, van der Fels-Klerx HJI, van Boekel MAJS. Acrylamide and 5-hydroxymethylfurfural formation during biscuit baking. Part II: Effect of the ratio of reducing sugars and asparagine. Food Chem 2017; 230:14-23. [PMID: 28407894 DOI: 10.1016/j.foodchem.2017.03.009] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2015] [Revised: 06/14/2016] [Accepted: 03/03/2017] [Indexed: 11/17/2022]
Abstract
This study investigated acrylamide and 5-hydroxymethylfurfural (HMF) formation during biscuit baking. Four types of wheat flour with different molar ratios of total fructose and glucose to asparagine were investigated. Nevertheless, the molar ratio in all four biscuit doughs exceeded one after proofing due to enzyme action. Data obtained after baking were used to develop a mechanistic model, based on the asparagine-related pathway, for acrylamide and HMF formation in the four baked biscuit types. Asparagine reacted with fructose to form a Schiff base before decarboxylation to produce acrylamide without Amadori rearrangement product and sugar fragmentation. Fructose contributed considerably to acrylamide formation and to HMF formation via caramelization in all four biscuit types. No clear correlation was found between acrylamide and HMF in baked biscuits, nor between asparagine and the sum of glucose and fructose concentrations in the wheat flour.
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Affiliation(s)
- Ha T Nguyen
- RIKILT, Wageningen University and Research Centre, Wageningen, The Netherlands
| | | | - M A J S van Boekel
- Food Quality and Design Group, Wageningen University and Research Centre, Wageningen, The Netherlands
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71
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72
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Komprda T, Pridal A, Mikulíková R, Svoboda Z, Cwiková O, Nedomová Š, Sýkora V. A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:889-895. [PMID: 27198472 DOI: 10.1002/jsfa.7811] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2016] [Revised: 05/12/2016] [Accepted: 05/12/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND The present study tested whether replacement of the leavening agent ammonium carbonate by sodium hydrogen carbonate in combination with calcium cation and acidifying agent will synergically decrease acrylamide (AA) content in gingerbread. RESULTS The type of leavening agent and the presence of Ca2+ and citric acid accounted for 33.6%, 13.2% and 53.2% of the explained variability of the AA content, respectively (P < 0.01). The AA content in gingerbread produced with (NH4 )2 CO3 alone was 186.5 µg kg-1 . Irrespective of other tested additives, NaHCO3 decreased (P < 0.05) AA content to 42% compared to (NH4 )2 CO3 . Combination of NaHCO3 + CaCl2 + citric acid in dough reduced (P < 0.05) AA content below the limit of detection (25 µg kg-1 ). The AA content in gingerbread (y; µg kg-1 ) decreased with an increasing number of additives used (x) according to the equation y = 158.8 - 47.94x (r2 = 0.42; P < 0.0001). A comprehensive sensory analysis did not indicate any significant deterioration (P > 0.05) in the organoleptic quality of gingerbread produced using calcium cation and citric acid. CONCLUSION The present study demonstrates that the combination of additives NaHCO3 /Ca2+ /citric acid synergically decreases AA content in gingerbread without compromising the sensory quality. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Tomáš Komprda
- Mendel University in Brno, Department of Food Technology, Zemědělská 1, 613 00, Brno, Czech Republic
| | - Antonin Pridal
- Mendel University in Brno, Department of Zoology, Fisheries, Hydrobiology and Apidology, Zemědělská 1, 613 00, Brno, Czech Republic
| | - Renata Mikulíková
- Research Institute of Brewing and Malting, Mostecká 971/7, 614 00, Brno, Czech Republic
| | - Zdeněk Svoboda
- Research Institute of Brewing and Malting, Mostecká 971/7, 614 00, Brno, Czech Republic
| | - Olga Cwiková
- Mendel University in Brno, Department of Food Technology, Zemědělská 1, 613 00, Brno, Czech Republic
| | - Šárka Nedomová
- Mendel University in Brno, Department of Food Technology, Zemědělská 1, 613 00, Brno, Czech Republic
| | - Vladimír Sýkora
- Mendel University in Brno, Department of Food Technology, Zemědělská 1, 613 00, Brno, Czech Republic
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73
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Chen W, Su H, Xu Y, Jin C. In vitro gastrointestinal digestion promotes the protective effect of blackberry extract against acrylamide-induced oxidative stress. Sci Rep 2017; 7:40514. [PMID: 28084406 PMCID: PMC5233992 DOI: 10.1038/srep40514] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2016] [Accepted: 12/06/2016] [Indexed: 12/04/2022] Open
Abstract
Acrylamide (AA)-induced toxicity has been associated with accumulation of excessive reactive oxygen species. The present study was therefore undertaken to investigate the protective effect of blackberry digests produced after (BBD) in vitro gastrointestinal (GI) digestion against AA-induced oxidative damage. The results indicated that the BBD (0.5 mg/mL) pretreatment significantly suppressed AA-induced intracellular ROS generation (56.6 ± 2.9% of AA treatment), mitochondrial membrane potential (MMP) decrease (297 ± 18% of AA treatment) and glutathione (GSH) depletion (307 ± 23% of AA treatment), thereby ameliorating cytotoxicity. Furthermore, LC/MS/MS analysis identified eight phenolic compounds with high contents in BBD, including ellagic acid, ellagic acid pentoside, ellagic acid glucuronoside, methyl-ellagic acid pentoside, methyl-ellagic acid glucuronoside, cyanidin glucoside, gallic acid and galloyl esters, as primary active compounds responsible for antioxidant action. Collectively, our study uncovered that the protective effect of blackberry was reserved after gastrointestinal digestion in combating exogenous pollutant-induced oxidative stress.
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Affiliation(s)
- Wei Chen
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Hongming Su
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Yang Xu
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Chao Jin
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
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74
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Nutrient composition and starch characteristics of eight European potato cultivars cultivated in South Africa. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2016.11.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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75
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Yang S, Cao C, Chen S, Hu L, Bao W, Shi H, Zhao X, Sun C. Serum Metabolomics Analysis of Quercetin against Acrylamide-Induced Toxicity in Rats. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:9237-9245. [PMID: 27933994 DOI: 10.1021/acs.jafc.6b04149] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The current study aimed to investigate whether quercetin plays a protective role in acrylamide (AA)-induced toxicity using a metabolomics approach. Rats were randomly divided into groups as follows: control, treated with AA [5 mg/kg body weight (bw)], treated with different dosages of quercetin (10 and 50 mg/kg bw, respectively), and treated with two dosages of quercetin plus AA. After a 16 week treatment, rat serum was collected for metabolomics analysis. Biochemical tests and examination of liver histopathology were further conducted to verify metabolic alterations. Twelve metabolites were identified for which intensities were significantly changed (increased or reduced) as a result of the treatment. These metabolites included isorhamnetin, citric acid, pantothenic acid, isobutyryl-l-carnitine, eicosapentaenoic acid, docosahexaenoic acid, sphingosine 1-phosphate, lysoPC(20:4), lysoPC(22:6), lysoPE(20:3), undecanedioic acid, and dodecanedioic acid. The results indicate that quercetin (50 mg/kg bw) exerts partial protective effects on AA-induced toxicity by reducing oxidative stress, protecting the mitochondria, and regulating lipid metabolism.
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Affiliation(s)
- Shuang Yang
- Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University , 150081 Harbin, Heilongjiang, China
| | - Can Cao
- Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University , 150081 Harbin, Heilongjiang, China
| | - Shuai Chen
- Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University , 150081 Harbin, Heilongjiang, China
| | - Liyan Hu
- Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University , 150081 Harbin, Heilongjiang, China
| | - Wei Bao
- Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University , 150081 Harbin, Heilongjiang, China
| | - Haidan Shi
- Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University , 150081 Harbin, Heilongjiang, China
| | - Xiujuan Zhao
- Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University , 150081 Harbin, Heilongjiang, China
| | - Changhao Sun
- Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University , 150081 Harbin, Heilongjiang, China
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76
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Xu F, Oruna-Concha MJ, Elmore JS. The use of asparaginase to reduce acrylamide levels in cooked food. Food Chem 2016; 210:163-71. [DOI: 10.1016/j.foodchem.2016.04.105] [Citation(s) in RCA: 113] [Impact Index Per Article: 14.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 04/18/2016] [Accepted: 04/21/2016] [Indexed: 11/27/2022]
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77
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Wang YS, Lin YD, Chao SD. Hydrogen-bonding Structures and Energetics of Acrylamide Isomers, Tautomers, and Dimers: Anab initioStudy and Spectral Analysis. J CHIN CHEM SOC-TAIP 2016. [DOI: 10.1002/jccs.201600273] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Yi-Siang Wang
- Institute of Applied Mechanics; National Taiwan University; Taipei 106 Taiwan
| | - Yi-De Lin
- Institute of Applied Mechanics; National Taiwan University; Taipei 106 Taiwan
| | - Sheng Der Chao
- Institute of Applied Mechanics; National Taiwan University; Taipei 106 Taiwan
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78
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Support vector regression-guided unravelling: antioxidant capacity and quantitative structure-activity relationship predict reduction and promotion effects of flavonoids on acrylamide formation. Sci Rep 2016; 6:32368. [PMID: 27586851 PMCID: PMC5009353 DOI: 10.1038/srep32368] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2016] [Accepted: 08/08/2016] [Indexed: 11/29/2022] Open
Abstract
We used the support vector regression (SVR) approach to predict and unravel reduction/promotion effect of characteristic flavonoids on the acrylamide formation under a low-moisture Maillard reaction system. Results demonstrated the reduction/promotion effects by flavonoids at addition levels of 1–10000 μmol/L. The maximal inhibition rates (51.7%, 68.8% and 26.1%) and promote rates (57.7%, 178.8% and 27.5%) caused by flavones, flavonols and isoflavones were observed at addition levels of 100 μmol/L and 10000 μmol/L, respectively. The reduction/promotion effects were closely related to the change of trolox equivalent antioxidant capacity (ΔTEAC) and well predicted by triple ΔTEAC measurements via SVR models (R: 0.633–0.900). Flavonols exhibit stronger effects on the acrylamide formation than flavones and isoflavones as well as their O-glycosides derivatives, which may be attributed to the number and position of phenolic and 3-enolic hydroxyls. The reduction/promotion effects were well predicted by using optimized quantitative structure-activity relationship (QSAR) descriptors and SVR models (R: 0.926–0.994). Compared to artificial neural network and multi-linear regression models, SVR models exhibited better fitting performance for both TEAC-dependent and QSAR descriptor-dependent predicting work. These observations demonstrated that the SVR models are competent for predicting our understanding on the future use of natural antioxidants for decreasing the acrylamide formation.
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79
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Shi H, Hu L, Chen S, Bao W, Yang S, Zhao X, Sun C. Metabolomics analysis of urine from rats administered with long-term, low-dose acrylamide by ultra-performance liquid chromatography-mass spectrometry. Xenobiotica 2016; 47:439-449. [DOI: 10.1080/00498254.2016.1196509] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Haidan Shi
- Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University, Harbin, Heilongjiang, China
| | - Liyan Hu
- Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University, Harbin, Heilongjiang, China
| | - Shuai Chen
- Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University, Harbin, Heilongjiang, China
| | - Wei Bao
- Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University, Harbin, Heilongjiang, China
| | - Shuang Yang
- Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University, Harbin, Heilongjiang, China
| | - Xiujuan Zhao
- Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University, Harbin, Heilongjiang, China
| | - Changhao Sun
- Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University, Harbin, Heilongjiang, China
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80
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Friedman M. Acrylamide: inhibition of formation in processed food and mitigation of toxicity in cells, animals, and humans. Food Funct 2016; 6:1752-72. [PMID: 25989363 DOI: 10.1039/c5fo00320b] [Citation(s) in RCA: 86] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Potentially toxic acrylamide is largely derived from the heat-inducing reactions between the amino group of the amino acid asparagine and carbonyl groups of glucose and fructose in plant-derived foods including cereals, coffees, almonds, olives, potatoes, and sweet potatoes. This review surveys and consolidates the following dietary aspects of acrylamide: distribution in food, exposure and consumption by diverse populations, reduction of the content in different food categories, and mitigation of adverse in vivo effects. Methods to reduce acrylamide levels include selecting commercial food with a low acrylamide content, selecting cereal and potato varieties with low levels of asparagine and reducing sugars, selecting processing conditions that minimize acrylamide formation, adding food-compatible compounds and plant extracts to food formulations before processing that inhibit acrylamide formation during processing of cereal products, coffees, teas, olives, almonds, and potato products, and reducing multiorgan toxicity (antifertility, carcinogenicity, neurotoxicity, teratogenicity). The herein described observations and recommendations are of scientific interest for food chemistry, pharmacology, and toxicology, but also have the potential to benefit nutrition, food safety, and human health.
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Affiliation(s)
- Mendel Friedman
- Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan St., Albany, CA 94710, USA.
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81
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Pellé L, Cipollini M, Tremmel R, Romei C, Figlioli G, Gemignani F, Melaiu O, De Santi C, Barone E, Elisei R, Seiser E, Innocenti F, Zanger UM, Landi S. Association between CYP2E1 polymorphisms and risk of differentiated thyroid carcinoma. Arch Toxicol 2016; 90:3099-3109. [DOI: 10.1007/s00204-016-1660-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2015] [Accepted: 01/04/2016] [Indexed: 01/01/2023]
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82
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Schalk AM, Antansijevic A, Caffrey M, Lavie A. Experimental Data in Support of a Direct Displacement Mechanism for Type I/II L-Asparaginases. J Biol Chem 2016; 291:5088-100. [PMID: 26733195 DOI: 10.1074/jbc.m115.699884] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2015] [Indexed: 01/02/2023] Open
Abstract
Bacterial L-asparaginases play an important role in the treatment of certain types of blood cancers. We are exploring the guinea pig L-asparaginase (gpASNase1) as a potential replacement of the immunogenic bacterial enzymes. The exact mechanism used by L-asparaginases to catalyze the hydrolysis of asparagine into aspartic acid and ammonia has been recently put into question. Earlier experimental data suggested that the reaction proceeds via a covalent intermediate using a ping-pong mechanism, whereas recent computational work advocates the direct displacement of the amine by an activated water. To shed light on this controversy, we generated gpASNase1 mutants of conserved active site residues (T19A, T116A, T19A/T116A, K188M, and Y308F) suspected to play a role in hydrolysis. Using x-ray crystallography, we determined the crystal structures of the T19A, T116A, and K188M mutants soaked in asparagine. We also characterized their steady-state kinetic properties and analyzed the conversion of asparagine to aspartate using NMR. Our structures reveal bound asparagine in the active site that has unambiguously not formed a covalent intermediate. Kinetic and NMR assays detect significant residual activity for all of the mutants. Furthermore, no burst of ammonia production was observed that would indicate covalent intermediate formation and the presence of a ping-pong mechanism. Hence, despite using a variety of techniques, we were unable to obtain experimental evidence that would support the formation of a covalent intermediate. Consequently, our observations support a direct displacement rather than a ping-pong mechanism for l-asparaginases.
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Affiliation(s)
- Amanda M Schalk
- From the Department of Biochemistry and Molecular Genetics, University of Illinois at Chicago, Chicago, Illinois 60607 and
| | - Aleksandar Antansijevic
- From the Department of Biochemistry and Molecular Genetics, University of Illinois at Chicago, Chicago, Illinois 60607 and
| | - Michael Caffrey
- From the Department of Biochemistry and Molecular Genetics, University of Illinois at Chicago, Chicago, Illinois 60607 and
| | - Arnon Lavie
- From the Department of Biochemistry and Molecular Genetics, University of Illinois at Chicago, Chicago, Illinois 60607 and the Jesse Brown Veterans Affairs Medical Center, Chicago, Illinois 60612
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83
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Hu Q, Fu Y, Xu X, Qiao Z, Wang R, Zhang Y, Li Y. A colorimetric detection of acrylamide in potato chips based on nucleophile-initiated thiol–ene Michael addition. Analyst 2016; 141:1136-43. [DOI: 10.1039/c5an01989c] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
A visible, highly sensitive colorimetric biosensor based on thiol–ene Michael addition reaction was first reported to detect acrylamide (AA) in potato chips.
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Affiliation(s)
- Qinqin Hu
- College of Biosystems Engineering and Food Science
- Zhejiang University
- Hangzhou 310058
- P. R. China
| | - Yingchun Fu
- College of Biosystems Engineering and Food Science
- Zhejiang University
- Hangzhou 310058
- P. R. China
| | - Xiahong Xu
- State Key Lab Breeding Base for Zhejiang Sustainable Plant Pest Control
- Ministry of Agriculture Key Lab for Pesticide Residue Detection
- Institute of Quality and Standard for Agro-products
- Zhejiang Academy of Agricultural Sciences
- Hangzhou 310021
| | - Zhaohui Qiao
- College of Biosystems Engineering and Food Science
- Zhejiang University
- Hangzhou 310058
- P. R. China
| | - Ronghui Wang
- Department of Biological & Agricultural Engineering
- University of Arkansas
- Fayetteville
- USA
| | - Ying Zhang
- College of Biosystems Engineering and Food Science
- Zhejiang University
- Hangzhou 310058
- P. R. China
| | - Yanbin Li
- College of Biosystems Engineering and Food Science
- Zhejiang University
- Hangzhou 310058
- P. R. China
- Department of Biological & Agricultural Engineering
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84
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Palermo M, Gökmen V, De Meulenaer B, Ciesarová Z, Zhang Y, Pedreschi F, Fogliano V. Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox. Food Funct 2016; 7:2516-25. [DOI: 10.1039/c5fo00655d] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Not all the strategies proposed in FoodDrinkEurope toolbox have equal value in terms of efficacy and cost/benefit ratio.
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Affiliation(s)
- M. Palermo
- Department of Food Science
- University of Naples Federico II
- I-80055 Portici
- Italy
| | - V. Gökmen
- Department of Food Engineering
- Hacettepe University
- 06800 Beytepe
- Turkey
| | - B. De Meulenaer
- NutriFOODchem group
- Department of Food Safety and Food Quality (member of Food2Know)
- Ghent University
- B-9000 Gent
- Belgium
| | - Z. Ciesarová
- Food Research Institute
- NPPC National Agricultural and Food Centre
- 824 75 Bratislava
- Slovakia
| | - Y. Zhang
- Department of Food Science and Nutrition
- School of Biosystems Engineering and Food Science
- Zhejiang University
- Hangzhou
- PR China
| | - F. Pedreschi
- Department of Chemical and Bioprocess Engineering
- Pontificia Universidad Católica de Chile
- Santiago
- Chile
| | - V. Fogliano
- Food Quality & Design Group
- Wageningen University
- 6700 EV Wageningen
- The Netherlands
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85
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Chen W, Su H, Xu Y, Bao T, Zheng X. Protective effect of wild raspberry (Rubus hirsutus Thunb.) extract against acrylamide-induced oxidative damage is potentiated after simulated gastrointestinal digestion. Food Chem 2015; 196:943-52. [PMID: 26593576 DOI: 10.1016/j.foodchem.2015.10.024] [Citation(s) in RCA: 93] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2015] [Revised: 09/15/2015] [Accepted: 10/06/2015] [Indexed: 12/18/2022]
Abstract
Raspberry is well known as rich source of antioxidants, such as polyphenols and flavonoids. However, after consumption, the antioxidants are subjected to digestive conditions within the gastrointestinal tract that may result in structural and functional alterations. Our previous study indicated that acrylamide (AA)-induced cytotoxicity was associated with oxidative stress. However, the protective effect of wild raspberry extract produced before and after in vitro gastrointestinal digestion against AA-induced oxidative damage is unclear. In the present study, we found that wild raspberry extract produced after digestion (RD) had a pronounced protective effect against AA-induced cytotoxicity compared with that produced before digestion (RE). Further investigation indicated that RD significantly inhibited AA-induced intracellular reactive oxygen species (ROS) generation, mitochondrial membrane potential (MMP) collapse and glutathione (GSH) depletion. Moreover, LC-MS analysis revealed that wild raspberry underwent gastrointestinal digestion significantly increased the contents of esculin, kaempferol hexoside and pelargonidin hexoside.
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Affiliation(s)
- Wei Chen
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.
| | - Hongming Su
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Yang Xu
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Tao Bao
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Xiaodong Zheng
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.
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86
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Lu R, Yang Z, Song H, Zhang Y, Zheng S, Chen Y, Zhou N. The Aroma-Active Compound, Acrylamide and Ascorbic Acid Contents of Pan-Fried Potato Slices Cooked by Different Temperature and Time. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12595] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Rui Lu
- Laboratory of Molecular Sensory Science; College of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Zhengmao Yang
- Laboratory of Molecular Sensory Science; College of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Huanlu Song
- Laboratory of Molecular Sensory Science; College of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Yu Zhang
- Laboratory of Molecular Sensory Science; College of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Shuxiao Zheng
- Philips (China) Investment Co., Ltd.; Shanghai China
| | - Yun Chen
- Philips (China) Investment Co., Ltd.; Shanghai China
| | - Ning Zhou
- Philips (China) Investment Co., Ltd.; Shanghai China
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87
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Anese M, Valoppi F, Calligaris S, Lagazio C, Suman M, Manzocco L, Nicoli MC. Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1613-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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88
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Zou Y, Huang C, Pei K, Cai Y, Zhang G, Hu C, Ou S. Cysteine alone or in combination with glycine simultaneously reduced the contents of acrylamide and hydroxymethylfurfural. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.104] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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89
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90
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Huang YS, Hsieh TJ, Lu CY. Simple analytical strategy for MALDI-TOF-MS and nanoUPLC–MS/MS: Quantitating curcumin in food condiments and dietary supplements and screening of acrylamide-induced ROS protein indicators reduced by curcumin. Food Chem 2015; 174:571-6. [DOI: 10.1016/j.foodchem.2014.11.115] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2014] [Revised: 08/14/2014] [Accepted: 11/11/2014] [Indexed: 10/24/2022]
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91
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Li J, Li D, Yang Y, Xu T, Li P, He D. Acrylamide induces locomotor defects and degeneration of dopamine neurons in Caenorhabditis elegans. J Appl Toxicol 2015; 36:60-7. [PMID: 25876170 DOI: 10.1002/jat.3144] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2014] [Revised: 01/19/2015] [Accepted: 02/04/2015] [Indexed: 01/30/2023]
Abstract
Acrylamide can form in foods during the cooking process and cause multiple adverse effects. However, the neurotoxicity and mechanisms of acrylamide have not been fully elucidated. In Caenorhabditis elegans, we showed that 48 h exposure to 10-625 mg l(-1) acrylamide resulted in a significant decline in locomotor frequency of body bending, head thrashing and pharynx pumping. In addition, acrylamide exposure reduced crawling speeds and changed angles of body bending. It indicates that acrylamide induces locomotor defects, along with parkinsonian-like movement impairment, including bradykinesia and hypokinesia. Acrylamide also affected chemotaxis plasticity and reduced learning ability. Using transgenic nematodes, we found that acrylamide induced downexpression of P(dat-1) and led to the degeneration of dopaminergic neurons. Moreover, the enhanced expression of unc-54, encoding a subunit of α-synuclein was found. It illustrates that acrylamide is efficient in inducing crucial parkinsonian pathology, including dopaminergic damage and α-synuclein aggregation. These findings suggest the acrylamide-induced locomotor defects and neurotoxicity are associated with Parkinson's disease.
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Affiliation(s)
- Jia Li
- Laboratory of Toxicology, School of Ecological and Environmental Sciences, East China Normal University, Shanghai, People's Republic of China.,Shanghai Key Laboratory for Urban Ecological Processes and Eco-Restoration, Shanghai, People's Republic of China
| | - Dan Li
- Laboratory of Toxicology, School of Ecological and Environmental Sciences, East China Normal University, Shanghai, People's Republic of China.,Shanghai Key Laboratory for Urban Ecological Processes and Eco-Restoration, Shanghai, People's Republic of China
| | - Yongsheng Yang
- Laboratory of Toxicology, School of Ecological and Environmental Sciences, East China Normal University, Shanghai, People's Republic of China
| | - Tiantian Xu
- Laboratory of Toxicology, School of Ecological and Environmental Sciences, East China Normal University, Shanghai, People's Republic of China.,Shanghai Key Laboratory for Urban Ecological Processes and Eco-Restoration, Shanghai, People's Republic of China
| | - Ping Li
- Laboratory of Toxicology, School of Ecological and Environmental Sciences, East China Normal University, Shanghai, People's Republic of China.,Shanghai Key Laboratory for Urban Ecological Processes and Eco-Restoration, Shanghai, People's Republic of China
| | - Defu He
- Laboratory of Toxicology, School of Ecological and Environmental Sciences, East China Normal University, Shanghai, People's Republic of China.,Shanghai Key Laboratory for Urban Ecological Processes and Eco-Restoration, Shanghai, People's Republic of China
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92
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Pacetti D, Gil E, Frega NG, Álvarez L, Dueñas P, Garzón A, Lucci P. Acrylamide levels in selected Colombian foods. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2015; 8:99-105. [PMID: 25494681 DOI: 10.1080/19393210.2014.995236] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Acrylamide (AA) levels in conventional (n = 112) and traditional (n = 43) Colombian foods were analysed by gas chromatography with mass spectrometry (GC/MS) detection. Samples included: infant powdered formula, coffee and chocolate powders, corn snacks, bakery products and tuber-, meat- and vegetable-based foods. There was a wide variability in AA levels among different foods and within different brands of the same food, especially for coffee powder, breakfast cereals biscuits and French fries samples. Among the conventional foods tested, the highest mean AA value was found in bakery products, such as biscuit (1104 µg kg(-1)) and wafer (1449 µg kg(-1)), followed by potato chips (916 µg kg(-1)). On the other hand, among the traditional foods, higher AA amounts were detected in fried platano (2813 µg kg(-1)) and yuca (3755 µg kg(-1)) compared to other products. Interestingly, the arepa, a traditional Colombian bakery product made with corn flour, showed a lower AA content (< 75 µg kg(-1)) when compared with similar bakery products tested, such as soft bread (102-594 µg kg(-1)), which is a made with wheat flour.
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Affiliation(s)
- Deborah Pacetti
- a Department of Agricultural, Food, and Environmental Sciences , Università Politecnica delle Marche , Ancona , Italy
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93
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Zamora R, Hidalgo FJ. 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation and fate: an example of the coordinate contribution of lipid oxidation and Maillard reaction to the production and elimination of processing-related food toxicants. RSC Adv 2015. [DOI: 10.1039/c4ra15371e] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Major chemical reactions dealing with carbonyl chemistry in foods (Maillard reaction and lipid oxidation) play a role in PhIP formation and fate, pointing to this and analogous heterocyclic aromatic amines as outcomes of this chemistry.
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Affiliation(s)
- Rosario Zamora
- Instituto de la Grasa
- Consejo Superior de Investigaciones Científicas
- 41013 Seville
- Spain
| | - Francisco J. Hidalgo
- Instituto de la Grasa
- Consejo Superior de Investigaciones Científicas
- 41013 Seville
- Spain
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94
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95
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Grünwald S, Gurmai AM, Schuierer K, Boll M, Wenzel U. The red flour beetle Tribolium castaneum allows for the convenient determination of fitness and survival as a measure of toxic effects of the food contaminant acrylamide. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2014; 31:1826-33. [PMID: 25265133 DOI: 10.1080/19440049.2014.957737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Acrylamide is a toxic ingredient generated as a by-product of the Maillard reaction in starchy foods processed at temperatures above 120°C. Here we used the red flour beetle Tribolium castaneum as a model organism to test the effects of acrylamide on fitness and survival. Beetles were fed on flour spiked with acrylamide between 0.5% and 10% at 32°C over 2 weeks. Fitness of the beetles was tested by measuring the running distance and survival was recorded after 2 weeks of feeding at increased temperatures at 42°C. Both parameters were dose-dependent reduced by acrylamide. Knockdown of gene homologues of ahr, the arylhydrocarbon receptor, and of nrf-2, the nuclear factor erythroid 2-related factor 2, both reduced fitness and survival. Application of 0.5% acrylamide under knockdown of each factor further reduced fitness and survival, suggesting that ahr and nrf-2 are important for an adequate response to the toxicant. RNA-interference for ahr blocked completely the increase in nrf-2 mRNA levels, suggesting that the actions of ahr on acrylamide detoxification are mediated via Nrf-2.
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Affiliation(s)
- Stefanie Grünwald
- a Molecular Nutrition Research, Interdisciplinary Research Center , Justus-Liebig-University of Giessen , Giessen , Germany
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96
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Song L, Wang J, Zhang W, Yan R, Hu X, Chen S, Zhao S. Effective Suppression of Acrylamide Neurotoxicity by Lithium in Mouse. Neurochem Res 2014; 39:2170-9. [DOI: 10.1007/s11064-014-1418-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2014] [Revised: 07/14/2014] [Accepted: 08/12/2014] [Indexed: 12/31/2022]
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97
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Xu Y, Cui B, Ran R, Liu Y, Chen H, Kai G, Shi J. Risk assessment, formation, and mitigation of dietary acrylamide: current status and future prospects. Food Chem Toxicol 2014; 69:1-12. [PMID: 24713263 DOI: 10.1016/j.fct.2014.03.037] [Citation(s) in RCA: 76] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2013] [Revised: 03/23/2014] [Accepted: 03/28/2014] [Indexed: 10/25/2022]
Abstract
Acrylamide (AA) was firstly detected in food in 2002, and since then, studies on AA analysis, occurrence, formation, toxicity, risk assessment and mitigation have been extensively carried out, which have greatly advanced understanding of this particular biohazard at both academic and industrial levels. There is considerable variation in the levels of AA in different foods and different brands of the same food; therefore, so far, a general upper limit for AA in food is not available. In addition, the link of dietary AA to human cancer is still under debate, although AA has been known as a potential cause of various toxic effects including carcinogenic effects in experimental animals. Furthermore, the oxidized metabolite of AA, glycidamide (GA), is more toxic than AA. Both AA and GA can form adducts with protein, DNA, and hemoglobin, and some of those adducts can serve as biomarkers for AA exposure; their potential roles in the linking of AA to human cancer, reproductive defects or other diseases, however, are unclear. This review addresses the state-of-the-art understanding of AA, focusing on risk assessment, mechanism of formation and strategies of mitigation in foods. The potential application of omics to AA risk assessment is also discussed.
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Affiliation(s)
- Yi Xu
- National Center for Molecular Characterization of Genetically Modified Organisms, School of Life Science and Biotechnology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China; College of Life and Environmental Sciences, Shanghai Normal University, 100 Guilin Road, Xuhui District, Shanghai 200234, PR China
| | - Bo Cui
- National Center for Molecular Characterization of Genetically Modified Organisms, School of Life Science and Biotechnology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China; College of Life Science, Sichuan Agricultural University, 46 Xinkang Road, Yucheng District, Ya'an City, Sichuan Province 625014, PR China
| | - Ran Ran
- National Center for Molecular Characterization of Genetically Modified Organisms, School of Life Science and Biotechnology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China
| | - Ying Liu
- National Center for Molecular Characterization of Genetically Modified Organisms, School of Life Science and Biotechnology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China
| | - Huaping Chen
- College of Life Science, Sichuan Agricultural University, 46 Xinkang Road, Yucheng District, Ya'an City, Sichuan Province 625014, PR China
| | - Guoyin Kai
- College of Life and Environmental Sciences, Shanghai Normal University, 100 Guilin Road, Xuhui District, Shanghai 200234, PR China.
| | - Jianxin Shi
- National Center for Molecular Characterization of Genetically Modified Organisms, School of Life Science and Biotechnology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, PR China.
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98
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Truong VD, Pascua YT, Reynolds R, Thompson RL, Palazoğlu TK, Mogol BA, Gökmen V. Processing treatments for mitigating acrylamide formation in sweetpotato French fries. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:310-316. [PMID: 24328312 DOI: 10.1021/jf404290v] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Acrylamide formation in sweetpotato French fries (SPFF) is likely a potential health concern as there is an increasing demand for good-quality fries from carotene-rich sweetpotatoes (SP). This is the first report on acrylamide formation in SPFF as affected by processing methods. Acrylamide levels in SPFF from untreated SP strips fried at 165 °C for 2, 3, and 5 min were 124.9, 255.5, and 452.0 ng/g fresh weight, which were reduced by about 7 times to 16.3, 36.9, and 58.3 ng/g, respectively, when the strips were subjected to processing that included water blanching and soaking in 0.5% sodium acid pyrophosphate before frying. An additional step of strip soaking in 0.4% calcium chloride solution before par-frying increased the calcium content from 0.2 to 0.8 mg/g and decreased the acrylamide levels to 6.3, 17.6, and 35.4 ng/g, respectively. SPFF with acrylamide level of <100 ng/g or several times lower than that of white potato French fries can be obtained by integrating processing treatments commonly used in the food industry.
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Affiliation(s)
- Van-Den Truong
- USDA-ARS, SAA Food Science Research Unit, North Carolina State University , Raleigh, North Carolina 27695, United States
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