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Pesce F, Ponzo V, Mazzitelli D, Varetto P, Bo S, Saguy IS. Strategies to Reduce Acrylamide Formation During Food Processing Focusing on Cereals, Children and Toddler Consumption: A Review. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2164896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
Affiliation(s)
- Francesco Pesce
- Department of Agricultural, Forest and Food Sciences, University of Torino, Torino, Italy
| | - Valentina Ponzo
- Department of Medical Sciences, University of Torino, Torino, Italy
| | - Davide Mazzitelli
- Department of Reseach and Development, Soremartec Italia Srl, Alba, CN, Italy
| | - Paolo Varetto
- Department of Reseach and Development, Soremartec Italia Srl, Alba, CN, Italy
| | - Simona Bo
- Department of Medical Sciences, University of Torino, Torino, Italy
| | - I. Sam Saguy
- Robert H. Smith Faculty of Agriculture, Food & Environment, The Hebrew University of Jerusalem, Jerusalem, Israel
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Gelen V, Sengul E, Yildirim S, Cinar İ. The role of GRP78/ATF6/IRE1 and caspase-3/Bax/Bcl2 signaling pathways in the protective effects of gallic acid against cadmium-induced liver damage in rats. IRANIAN JOURNAL OF BASIC MEDICAL SCIENCES 2023; 26:1326-1333. [PMID: 37886005 PMCID: PMC10598816 DOI: 10.22038/ijbms.2023.71343.15525] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Figures] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Accepted: 05/30/2023] [Indexed: 10/28/2023]
Abstract
Objectives Cadmium (CD) causes widespread and severe toxic effects on various tissues. Studies have shown that apoptosis, inflammation, and endoplasmic reticulum stress play a role in organ damage caused by CD. Phenolic compounds with strong antioxidant effects are found in various fruits and vegetables. One of these compounds is Gallic acid (GA), which is found both free and hydrolyzable in grapes, pomegranate, tea, hops, and oak bark. Result of various studies show that GA has active antioxidant, anti-inflammatory, and anti-apoptotic properties. In our study, we investigated the mechanism of the protective effect of GA on CD-induced hepatotoxicity in rats. Materials and Methods In this study, 50 adult male Sprague Dawley rats weighing approximately 200-250 g were used and the rats were divided into 5 groups: Control, CD, GA50+CD, GA100+CD, and GA100. The rats were treated with GA (50 and 100 mg/kg body weight), and Cd (6.5 mg/kg) was administrated to the rats for 5 consecutive days. The liver enzymes, TB levels in serum samples, oxidative stress, inflammation, ER stresses, apoptosis marker, histopathology, 8-OHDG, and caspase-3 positivity were analyzed. Results CD administration significantly increased liver enzyme levels (AST, ALT, ALP, and LDH), MDA, IL-1-β, IFN-γ, TNF-α, IL-10, IL-6, GRP78, CHOP, ATF6, p -IRE1, sXBP, Bax mRNA expression, Caspase 3, and 8-OHdG expression (P<0.05). These values were found to be significantly lower in the Control, GA100+CD, and GA100 groups compared to the CD group (P<0.05). CD administration significantly decreased the expression levels of TB, IL-4, SOD, GSH, CAT, GPX, and Bcl-2 mRNA (P<0.05). These values were found to be significantly higher in the Control, GA100+CD, and GA100 groups compared to the CD group (P<0.05). Conclusion The results of the present study indicated that GA prevented Cd-induced hepatic oxidative stress, inflammation, ER stress, apoptosis, and tissue damage in rats.
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Affiliation(s)
- Volkan Gelen
- Department of Physiology, Faculty of Veterinary Medicine, Kafkas University, Kars, Turkey
| | - Emin Sengul
- Department of Physiology, Faculty of Veterinary Medicine, Atatürk University, Erzurum, Turkey
- Department of Pharmacology, Faculty of Medicine, Atatürk University, Erzurum, Turkey
| | - Serkan Yildirim
- Department of Pathology, Faculty of Veterinary Medicine, Atatürk University, Erzurum, Turkey
| | - İrfan Cinar
- Department of Pharmacology, Faculty of Medicine, Kastamonu University, Kastamonu, Turkey
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Wang L, Zhang F, Wang J, Wang Q, Chen X, Cheng J, Zhang Y. Machine learning prediction of dual and dose-response effects of flavone carbon and oxygen glycosides on acrylamide formation. Front Nutr 2022; 9:1042590. [DOI: 10.3389/fnut.2022.1042590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Accepted: 11/14/2022] [Indexed: 12/03/2022] Open
Abstract
IntroductionThe extensive occurrence of acrylamide in heat processing foods has continuously raised a potential health risk for the public in the recent 20 years. Machine learning emerging as a robust computational tool has been highlighted for predicting the generation and control of processing contaminants.MethodsWe used the least squares support vector regression (LS-SVR) as a machine learning approach to investigate the effects of flavone carbon and oxygen glycosides on acrylamide formation under a low moisture condition. Acrylamide was prepared through oven heating via a potato-based model with equimolar doses of asparagine and reducing sugars.ResultsBoth inhibition and promotion effects were observed when the addition levels of flavonoids ranged 1–10,000 μmol/L. The formation of acrylamide could be effectively mitigated (37.6%–55.7%) when each kind of flavone carbon or oxygen glycoside (100 μmol/L) was added. The correlations between acrylamide content and trolox-equivalent antioxidant capacity (TEAC) within inhibitory range (R2 = 0.85) had an advantage over that within promotion range (R2 = 0.87) through multiple linear regression.DiscussionTaking ΔTEAC as a variable, a LS-SVR model was optimized as a predictive tool to estimate acrylamide content (R2inhibition = 0.87 and R2promotion = 0.91), which is pertinent for predicting the formation and elimination of acrylamide in the presence of exogenous antioxidants including flavonoids.
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Effects of Sodium Alginate, Pectin and Chitosan Addition on the Physicochemical Properties, Acrylamide Formation and Hydroxymethylfurfural Generation of Air Fried Biscuits. Polymers (Basel) 2022; 14:polym14193961. [PMID: 36235909 PMCID: PMC9572387 DOI: 10.3390/polym14193961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 09/12/2022] [Accepted: 09/16/2022] [Indexed: 11/17/2022] Open
Abstract
This study evaluated the effects of sodium alginate, pectin and chitosan addition (0.5–1.5%) on the physicochemical properties including pH, water activity, moisture content, color values, hardness, diameter, thickness, spread ratio, antioxidant activities and sensory scores of biscuits in air frying processing. In addition, the formation of acrylamide and hydroxymethylfurfural (HMF) were discussed. Physicochemical properties of biscuits including water content, water activity, hardness, appearance, shape, color, flavor, texture, overall acceptability, and DPPH radical scavenging activity of biscuits were not influenced significantly by the addition (0.5–1.0%) of three food hydrocolloids. The data showed that the biscuits with hydrocolloids addition had lower acrylamide contents than that of the control biscuit without hydrocolloids addition, and the reducing power of biscuits increased after adding the hydrocolloids. The highest mitigation of acrylamide formation was obtained by the chitosan addition formulation. The formation of acrylamide showed a negative correlation with the content of sodium alginate and chitosan addition, and they were effective ingredients in terms of mitigating the formation of acrylamide in biscuit formulation.
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Senthil Kumar S, Swaminathan A, Abdel-Daim MM, Sheik Mohideen S. A systematic review on the effects of acrylamide and bisphenol A on the development of Drosophila melanogaster. Mol Biol Rep 2022; 49:10703-10713. [PMID: 35753027 DOI: 10.1007/s11033-022-07642-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 03/14/2022] [Accepted: 05/25/2022] [Indexed: 11/28/2022]
Abstract
The current global scenario has instigated a steady upsurge of synthetic chemicals usage thereby creating a toxic environment unsuitable for animals and humans. Acrylamide and bisphenol A are some of the most common toxins found in the atmosphere due to their extensive involvement in numerous industrial processes. Acrylamide, an occupational hazard toxin has been known to cause severe nerve damage and peripheral neuronal damage in both animals and humans. General sources of acrylamide exposure are effluents from textile and paper industries, cosmetics, and thermally processed foods rich in starch. Bisphenol A (BPA) is generally found in food packaging materials, dental sealants, and plastic bottles. It is highly temperature-sensitive that can easily leach into the food products or humans on contact. The genotoxic and neurotoxic effects of acrylamide and bisphenol A have been widely researched; however, more attention should be dedicated to understanding the developmental toxicity of these chemicals. The developmental impacts of toxin exposure can be easily understood using Drosophila melanogaster as a model given considering its short life span and genetic homology to humans. In this review, we have discussed the toxic effects of acrylamide and BPA on the developmental process of Drosophila melanogaster.
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Affiliation(s)
- Swetha Senthil Kumar
- Developmental Biology Lab, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology, Kattankulathur - 603203, Chengalpattu District, Chengalpattu, Tamil Nadu, India
| | - Abhinaya Swaminathan
- Developmental Biology Lab, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology, Kattankulathur - 603203, Chengalpattu District, Chengalpattu, Tamil Nadu, India
| | - Mohamed M Abdel-Daim
- Pharmacology Department, Faculty of Veterinary Medicine, Suez Canal University, 41522, Ismailia, Egypt
| | - Sahabudeen Sheik Mohideen
- Developmental Biology Lab, Department of Biotechnology, School of Bioengineering, SRM Institute of Science and Technology, Kattankulathur - 603203, Chengalpattu District, Chengalpattu, Tamil Nadu, India.
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Pedreschi F, Matus J, Bunger A, Pedreschi R, Huamán-Castilla NL, Mariotti-Celis MS. Effect of the Integrated Addition of a Red Tara Pods ( Caesalpinia spinosa) Extract and NaCl over the Neo-Formed Contaminants Content and Sensory Properties of Crackers. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27031020. [PMID: 35164284 PMCID: PMC8840663 DOI: 10.3390/molecules27031020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Revised: 01/26/2022] [Accepted: 01/28/2022] [Indexed: 12/02/2022]
Abstract
A 2k factorial design with three centrals points was considered to evaluate the effect of adding red Tara pods extract (Caesalpinia spinosa) (440–2560 µg/mL of dough water) and NaCl (0.3–1.7 g/100 g of flour) on the acrylamide (AA) and hydroxymethylfurfural (HMF) content and sensory attributes of crackers. Additionally, the best formulation, defined as that with the lowest AA and HMF content, was compared with a commercial formulation cracker. Red Tara pods extracts were obtained through conventional extraction using pure water (60 °C, 35 min). AA and HMF content were quantified by GC-MS and HPLC-DAD, respectively. The sensory evaluation was carried out using a descriptive analysis on a 10 cm non-structured linear scale. Red Tara pods extract significantly reduced (p < 0.05) the AA and HMF content, while NaCl only influenced the HMF formation. However, the sensory attributes did not significantly change (p > 0.05), excepting the violet-gray color and salty flavor, but at acceptable levels compared with the control sample. The higher the red Tara pods extract concentration (2560 µg/mL of dough water), the lower the neo-formed contaminants (NFCs) content of crackers (AA: 53 µg/kg and HMF: 1236 µg/kg) when salt level was below 3 g/100 g of flour. The action of the proanthocyanidins present in the extracts which trapped the carbonyl groups of sugars probably avoided the formation of both NFCs. Contrarily, NaCl addition (from 0.3 to 1.7 g/100 g of flour) significantly increased (p < 0.05) the HMF formation (from 1236 µg/kg to 4239 µg/kg, respectively), probably through the dehydration of carbohydrates during the Maillard reaction. When explored treatments were compared with a commercial formulated cracker, the highest mitigation effect (reductions of 40% and 32% AA and HMF, respectively) was reached with the addition of 2560 µg/mL of dough water of red Tara pods extract and 0.3 g/100 g of flour of NaCl. The addition of red Tara pods extracts integrated with the control of NaCl levels mitigated the NFCs in crackers, preserving their sensory properties. Future research should be focused on scaling this mitigation technology, considering a better chemical characterization of red Tara pods extracts as well as the validation of its use as functional food ingredient.
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Affiliation(s)
- Franco Pedreschi
- Departamento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile
- Correspondence: (F.P.); (M.S.M.-C.)
| | - Joans Matus
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, P.O. Box 233, Santiago 8380000, Chile; (J.M.); (A.B.)
| | - Andrea Bunger
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, P.O. Box 233, Santiago 8380000, Chile; (J.M.); (A.B.)
| | - Romina Pedreschi
- Escuela de Agronomía, Pontificia Universidad Católica de Valparaíso, Calle San Francisco s/n, La Palma, Casilla 4-D, Quillota 2263782, Chile;
| | - Nils Leander Huamán-Castilla
- Escuela de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru;
| | - María Salomé Mariotti-Celis
- Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad Finis Terrae, Pedro de Valdivia 1509, Providencia, Santiago 7501015, Chile
- Correspondence: (F.P.); (M.S.M.-C.)
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Vitamin A and E Homologues Impacting the Fate of Acrylamide in Equimolar Asparagine-Glucose Model System. Antioxidants (Basel) 2021; 10:antiox10070993. [PMID: 34206458 PMCID: PMC8300766 DOI: 10.3390/antiox10070993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 06/14/2021] [Accepted: 06/16/2021] [Indexed: 11/16/2022] Open
Abstract
This study aims to evaluate the influence of Vitamin A and E homologues toward acrylamide in equimolar asparagine-glucose model system. Vitamin A homologue as β-carotene (BC) and five Vitamin E homologues, i.e., α-tocopherol (AT), δ-tocopherol (DT), α-tocotrienol (ATT), γ-tocotrienol (GTT), and δ-tocotrienol (DTT), were tested at different concentrations (1 and 10 µmol) and subjected to heating at 160 °C for 20 min before acrylamide quantification. At lower concentrations (1 µmol; 431, 403, 411 ppm, respectively), AT, DT, and GTT significantly increase acrylamide. Except for DT, enhancing concentration to 10 µmol (5370, 4310, 4250, 3970, and 4110 ppm, respectively) caused significant acrylamide formation. From linear regression model, acrylamide concentration demonstrated significant depreciation over concentration increase in AT (Beta = -83.0, R2 = 0.652, p ≤ 0.05) and DT (Beta = -71.6, R2 = 0.930, p ≤ 0.05). This study indicates that different Vitamin A and E homologue concentrations could determine their functionality either as antioxidants or pro-oxidants.
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Elsawy H, Alzahrani AM, Alfwuaires M, Sedky A, El-Trass EE, Mahmoud O, Abdel-Moneim AM, Khalil M. Analysis of silymarin-modulating effects against acrylamide-induced cerebellar damage in male rats: Biochemical and pathological markers. J Chem Neuroanat 2021; 115:101964. [PMID: 33965515 DOI: 10.1016/j.jchemneu.2021.101964] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 04/16/2021] [Accepted: 05/04/2021] [Indexed: 12/15/2022]
Abstract
BACKGROUND Acrylamide (ACR) is a well-proven neurotoxin and potential food carcinogen in humans and rodent models. Silymarin (SIL) is a flavonoid mixture isolated from seeds, leaves, and fruits of Silymarin marianum (milk thistle) that possesses a free-radical scavenging effect. OBJECTIVE In this work, the primary focus was to investigate the efficacy of SIL to mitigate ACR-induced subacute neurotoxic effects and oxidative changes in rat cerebellum. METHODS Adult male rats were treated intraperitoneally with ACR (50 mg/kg) with or without SIL (160 mg/kg). The neuropathology and biochemical parameters viz. lipid peroxidation (measured as levels of malondialdehyde or MDA), catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GPx), serotonin (5-hydroxytryptamine; 5-HT), dopamine (DA), and cathepsin D (CTSD) in the cerebellum have been evaluated. RESULTS The data showed that ACR induced redox disruptions as measured by increased MDA levels and inhibition of CAT, SOD, and GPx antioxidant enzyme activities. Besides, cerebellar monoamine neurotransmitters, 5-HT and DA, were depleted in ACR-treated rats. Furthermore, ACR administration caused a significant elevation of CTSD activity, indicating that ACR could trigger apoptosis or apoptosis-like death. At the tissue level, cerebellar cortex sections from ACR-treated animals were characterized by severe neuronal damage. The administration of SIL to ACR-treated rats remarkably alleviated all the aforementioned ACR-induced effects. CONCLUSION SIL has a potent therapeutic effect against ACR-induced cerebellar neurotoxicity in experimental rats via the attenuation of oxidative/antioxidative responses and the inhibition of CTSD-activity.
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Affiliation(s)
- Hany Elsawy
- Department of Chemistry, College of Science, King Faisal University, P.O. Box 400, Al-Ahsa, 31982, Saudi Arabia; Department of Chemistry, Faculty of Science, Tanta University, Tanta, Egypt.
| | - Abdullah M Alzahrani
- Department of Biological Sciences, College of Science, King Faisal University, P.O. Box 400, Al-Ahsa, 31982, Al-Ahsa, Saudi Arabia.
| | - Manal Alfwuaires
- Department of Biological Sciences, College of Science, King Faisal University, P.O. Box 400, Al-Ahsa, 31982, Al-Ahsa, Saudi Arabia.
| | - Azza Sedky
- Department of Biological Sciences, College of Science, King Faisal University, P.O. Box 400, Al-Ahsa, 31982, Al-Ahsa, Saudi Arabia; Department of Zoology, Faculty of Science, Alexandria University, Alexandria, Egypt.
| | - Eman E El-Trass
- Department of Environmental Studies, Institute of Graduate Studies and Research, Alexandria University, Alexandria, Egypt.
| | - Omar Mahmoud
- Essex Partnership University NHS Foundation Trust: Harlow, Essex, Great Britain, United Kingdom.
| | - Ashraf M Abdel-Moneim
- Department of Biological Sciences, College of Science, King Faisal University, P.O. Box 400, Al-Ahsa, 31982, Al-Ahsa, Saudi Arabia; Department of Zoology, Faculty of Science, Alexandria University, Alexandria, Egypt.
| | - Mahmoud Khalil
- Department of Zoology, Faculty of Science, Alexandria University, Alexandria, Egypt; Department of Biological Sciences, Faculty of Science, Beirut Arab University, Lebanon.
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Characteristics of French Fries and Potato Chips in Aspect of Acrylamide Content—Methods of Reducing the Toxic Compound Content in Ready Potato Snacks. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11093943] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
The reduction of toxic acrylamide content in potato snacks, i.e., French fries and potato chips, is necessary due to the adverse effects of this compound on the human body. Therefore, in the presented review paper, a detailed characterization of French fries and chips in terms of AA content and their organoleptic quality is included. Detailed information was also collected on the raw material and technological factors that affect the formation of acrylamide content, including methods and techniques affecting the reduction of the amount of this compound in potato snacks. The obligation to control the level of acrylamide in various food products (including fried potato snacks with a higher content of this compound), introduced in 2018, has mobilized manufacturers to seek solutions, while scientists conduct further intensive research on the possibility of reducing the level of AA or even eliminating its presence from products. Therefore, it is necessary to conduct such activities, especially, because potato French fries and potato chips are willingly consumed by younger and younger consumers.
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Perera DN, Hewavitharana GG, Navaratne SB. Comprehensive Study on the Acrylamide Content of High Thermally Processed Foods. BIOMED RESEARCH INTERNATIONAL 2021; 2021:6258508. [PMID: 33681355 PMCID: PMC7925045 DOI: 10.1155/2021/6258508] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 02/10/2021] [Accepted: 02/13/2021] [Indexed: 11/17/2022]
Abstract
Acrylamide (AA) formation in starch-based processed foods at elevated temperatures is a serious health issue as it is a toxic and carcinogenic substance. However, the formation of more AA entangles with modern-day fast food industries, and a considerable amount of this ingredient is being consumed by fast food eaters inadvertently throughout the world. This article reviews the factors responsible for AA formation pathways, investigation techniques of AA, toxicity, and health-related issues followed by mitigation methods that have been studied in the past few decades comprehensively. Predominantly, AA and hydroxymethylfurfural (HMF) are produced via the Maillard reaction and can be highlighted as the major heat-induced toxins formulated in bread and bakery products. Epidemiological studies have shown that there is a strong relationship between AA accumulation in the body and the increased risk of cancers. The scientific community is still in a dearth of technology in producing AA-free starch-protein-fat-based thermally processed food products. Therefore, this paper may facilitate the food scientists to their endeavor in developing mitigation techniques pertaining to the formation of AA and HMF in baked foods in the future.
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Affiliation(s)
- Dilini N. Perera
- Department of Food Science and Technology, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka
| | - Geeth G. Hewavitharana
- Department of Food Science and Technology, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka
| | - S. B. Navaratne
- Department of Food Science and Technology, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka
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Mahdizade E, Baeeri M, Hodjat M, Rahimifard M, Navaei-Nigjeh M, Haghi-Aminjan H, Moeini-Nodeh S, Hassani S, Dehghan G, Hosseinpour-Feizi MA, Abdollahi M. Impact of Acrylamide on Cellular Senescence Response and Cell Cycle Distribution via an In-vitro Study. IRANIAN JOURNAL OF PHARMACEUTICAL RESEARCH : IJPR 2021; 20:165-177. [PMID: 35194437 PMCID: PMC8842627 DOI: 10.22037/ijpr.2021.115117.15206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
Abstract
Exposure to certain environmental toxins has been shown to be associated with cellular senescence mainly through induction of oxidative stress and impact on cellular systems. Acrylamide (ACR) has raised worldwide concerns regarding the high risk of human dietary exposure to its hazardous effect. Although there is ample evidence about the carcinogenicity of ACR, limited studies have focused on its impact on cellular aging. The levels of β-galactosidase (SA-β-gal) activity, cell cycle distribution, and the expression of the senescence-associated gene and inflammatory markers were evaluated following exposure of embryonic fibroblast cells to ACR. A significant elevation in SA-β-gal activity after exposure to different concentrations of ACR was accompanied by a considerably increased level of reactive oxygen species and lipid peroxidation. ACR-treated cells showed a noticeable decline in the total antioxidant capacity and thiol molecules. Moreover, the expression of cellular senescence-related genes including p38, p53, and p21 significantly upregulated at the high concentration of 5 mM ACR. ACR also induced G0/G1 phase arrest in embryonic fibroblast cells. The current study results revealed that exposure to ACR could enhance senescence response, contributing to increased oxidative stress and cellular damage.
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Affiliation(s)
- Elahe Mahdizade
- Department of Biology, Faculty of Natural Sciences, University of Tabriz, Tabriz, Iran. ,Department of Toxicology and Pharmacology, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.
| | - Maryam Baeeri
- Department of Toxicology and Pharmacology, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran. ,Toxicology and Diseases Group, Pharmaceutical Sciences Research Center (PSRC), The Institute of Pharmaceutical Sciences (TIPS), Tehran University of Medical Sciences, Tehran, Iran. ,Corresponding authors: E-mail: ;
| | - Mahshid Hodjat
- Dental Research Center, Dentistry Research Institute, Tehran University of Medical Sciences, Tehran, Iran.
| | - Mahban Rahimifard
- Toxicology and Diseases Group, Pharmaceutical Sciences Research Center (PSRC), The Institute of Pharmaceutical Sciences (TIPS), Tehran University of Medical Sciences, Tehran, Iran.
| | - Mona Navaei-Nigjeh
- Toxicology and Diseases Group, Pharmaceutical Sciences Research Center (PSRC), The Institute of Pharmaceutical Sciences (TIPS), Tehran University of Medical Sciences, Tehran, Iran.
| | - Hamed Haghi-Aminjan
- Pharmaceutical Sciences Research Center, Ardabil University of Medical Sciences, Ardabil, Iran.
| | - Shermineh Moeini-Nodeh
- Toxicology and Diseases Group, Pharmaceutical Sciences Research Center (PSRC), The Institute of Pharmaceutical Sciences (TIPS), Tehran University of Medical Sciences, Tehran, Iran.
| | - Shokoufeh Hassani
- Department of Toxicology and Pharmacology, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran. ,Toxicology and Diseases Group, Pharmaceutical Sciences Research Center (PSRC), The Institute of Pharmaceutical Sciences (TIPS), Tehran University of Medical Sciences, Tehran, Iran.
| | - Gholamreza Dehghan
- Department of Biology, Faculty of Natural Sciences, University of Tabriz, Tabriz, Iran.
| | | | - Mohammad Abdollahi
- Department of Toxicology and Pharmacology, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran. ,Toxicology and Diseases Group, Pharmaceutical Sciences Research Center (PSRC), The Institute of Pharmaceutical Sciences (TIPS), Tehran University of Medical Sciences, Tehran, Iran. ,Corresponding authors: E-mail: ;
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Hajimohammadi B, Athari SM, Abdollahi M, Vahedi G, Athari SS. Oral Administration of Acrylamide Worsens the Inflammatory Responses in the Airways of Asthmatic Mice Through Agitation of Oxidative Stress in the Lungs. Front Immunol 2020; 11:1940. [PMID: 33162970 PMCID: PMC7581680 DOI: 10.3389/fimmu.2020.01940] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Accepted: 07/17/2020] [Indexed: 02/02/2023] Open
Abstract
Acrylamide is a toxic chemical substance produced when starch-rich foods are fried at high temperatures. Asthma is a chronic and complicated respiratory disease, of which genetic and environmental factors are the main triggers. Orally-received components may have an effect on asthma pathophysiology. The aim of this study was to investigate the role of AA as a stimulus in asthma. BALB/c mice were allocated into four groups as follows: two OVA-sensitized asthmatic groups, including one treated with AA by gavage feeding and one non-treated (asthma group), and two healthy (non-asthmatic) groups, one treated with AA by gavage feeding and one non-treated (negative control group). Airway hyperresponsiveness, cell count, cytokine levels in BAL fluid, lung histopathology, IgE levels, and oxidative stress indices including plasma level of MDA, pulmonary antioxidant enzymes (SOD and CAT) levels, HP content, and collagen fiber accumulation in lung tissue were measured. We found that the group of mice treated with both OVA and AA (asthmatic and AA-treated mice) experienced higher levels of asthma-associated biomarkers, including higher enhanced pause (Penh value), eosinophilic inflammation, mucus hyper secretion, goblet cell hyperplasia, total and OVA-specific IgE levels, IL-4, IL-5, and IL-13 levels than the group sensitized only with OVA (asthmatic mice). The OVA-AA-treated mice also experienced worsened levels of oxidative stress indicators. Healthy (non-asthmatic) mice that only received AA were in similar conditions to healthy untreated mice (negative control group). The OVA-AA-treated group showed more severe allergic asthma symptoms in comparison to the group only sensitized with OVA. Therefore, food/water contaminated with AA can act as a stimulant of allergic asthma and exacerbate the bronchial inflammatory responses.
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Affiliation(s)
- Bahador Hajimohammadi
- Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | | | - Mohammad Abdollahi
- Toxicology and Diseases Group, Pharmaceutical Sciences Research Center, Tehran University of Medical Sciences, Tehran, Iran.,Department of Toxicology and Pharmacology, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Ghasem Vahedi
- Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Seyyed Shamsadin Athari
- Department of Immunology, School of Medicine, Zanjan University of Medical Sciences, Zanjan, Iran
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Study of Antioxidant Activity of some Medicinal Plants Having High Content of Caffeic Acid Derivatives. Antioxidants (Basel) 2020; 9:antiox9050412. [PMID: 32408518 PMCID: PMC7278751 DOI: 10.3390/antiox9050412] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 05/07/2020] [Accepted: 05/07/2020] [Indexed: 12/30/2022] Open
Abstract
Recently, there has been increasing interest in medicinal plants, due to their content of health-promoting compounds, e.g., caffeic acids derivatives. Hence, the aim of this work was to study the antioxidant activity of extracts obtained from the following medicinal plants: caraway (Carum carvi L.), coltsfoot (Tussilago farfara L.), dandelion (Taraxacum officinale F.H.Wigg.), lovage (Levisticum officinale L.), tarragon (Artemisia dracunculus L.) and white mulberry (Morus alba L.), characterized by their high content of caffeic acid derivatives. The water-ethanolic extracts were characterized on average by about 9 times higher contents of caffeic acid derivatives level than water extracts. Both in water and water-ethanolic extracts, the dominant phenolic acid was 5-CQA (5-O-caffeoylquinic acid) and 3,4-diCQA (3,4-dicaffeoylquinic acid), then CCA-1 (chicoric acid isomer 1), which appeared only in water-ethanolic extracts. Extracts from dandelion contained compounds such as CTA (caftaric acid), CCA-1 (chicoric acid isomer 1) and CCA-2 (chicoric acid isomer 2), which were not detected in other plant extracts examined in this work. The water-ethanolic extracts from coltsfoot and tarragon were characterized by a high content of di-caffeoylquinic acids, especially 3,4-diCQA and 3,5-diCQA, respectively. It has been stated that there is a positive correlation between caffeic acid derivatives and antioxidant activity (radical cation scavenging activity (ABTS) and radical scavenging activity (DPPH)), especially in water-ethanolic extract of medicinal plants.
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Maan AA, Anjum MA, Khan MKI, Nazir A, Saeed F, Afzaal M, Aadil RM. Acrylamide Formation and Different Mitigation Strategies during Food Processing – A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1719505] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Abid Aslam Maan
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
- Department of Food Engineering, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Muhammad Adeel Anjum
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Muhammad Kashif Iqbal Khan
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
- Department of Food Engineering, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Akmal Nazir
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Farhan Saeed
- Institute of Home and Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Institute of Home and Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
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15
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Torres JD, Dueik V, Carré D, Bouchon P. Effect of the Addition of Soluble Dietary Fiber and Green Tea Polyphenols on Acrylamide Formation and In Vitro Starch Digestibility in Baked Starchy Matrices. Molecules 2019; 24:molecules24203674. [PMID: 31614753 PMCID: PMC6833046 DOI: 10.3390/molecules24203674] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 09/11/2019] [Accepted: 09/24/2019] [Indexed: 12/11/2022] Open
Abstract
Starch digestibility may be affected by food microstructural changes, as well as by specific interactions with some biomolecules, such as soluble dietary fibers (SDFs). It is well-known that acrylamide (AA) is a toxic and potentially carcinogenic compound formed in starchy food products processed at temperatures above 120 °C. This study aimed to investigate the effect of the addition of SDF and green tea polyphenols (GTP) on AA formation and in vitro starch digestibility in baked starchy matrices. The formulations were prepared using gluten and wheat starch, ensuring ~40 ± 2% (wet basis, w.b.) moisture in the doughs. In some samples, 7.5% (dry basis, d.b.) of starch was replaced with inulin (IN), polydextrose (PD) or partially hydrolyzed guar gum (PHGG), and/or with GTP at 1% (d.b). Acrylamide was determined by gas chromatography–mass spectrometry, and the in vitro starch digestibility using the Englyst method. The GTP was able to reduce AA content by ~48%, and a combination of IN-GTP allowed it to be reduced by up to ~64%, revealing the lowest rapidly available glucose content (~17 mg/g glucose). While a PD-GTP mixture reduced the AA content by around ~57% and gave the highest unavailable glucose fraction (~74 mg/g glucose) compared to the control. This study showed how functional ingredients could be used to develop successfully healthier starchy bakery foods.
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Affiliation(s)
- José David Torres
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile.
| | - Verónica Dueik
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile.
- Comercial e Industrial SOLUTEC Ltda. Almirante Churruca 3130, Santiago 8370653, Chile.
| | - David Carré
- Comercial e Industrial SOLUTEC Ltda. Almirante Churruca 3130, Santiago 8370653, Chile.
| | - Pedro Bouchon
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile.
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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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