Enhancement of degradation of acrylamide coupled with salad oil by Pseudomonas aeruginosa DS-4 using incubation periods

Acrylamide toxicity in aquatic animals and its mitigation approaches: an updated overview

Acrylamide (ACR) is widely applied in various industrial activities, as well as in the water purification process. Furthermore, ACR is synthesized naturally in some starchy grains exposed to high temperatures for an extended time during the cooking process. Because of its widespread industrial usage, ACR might be released into water stream sources. Also, ACR poses a high risk of contaminated surface and ground-water resources due to its high solubility and mobility in water. Furthermore, animal studies have indicated that ACR exposure may cause cancer (in many organs such as lung, prostate, uterus, and pancreas), genetic damage (in both somatic and germ cells), and severe effects on reproduction and development. Recently, numerous studies have shown that ACR has a mild acute cytotoxic impact on aquatic species, particularly during early life stages. Besides, wide-spectrum usage of ACR in many industrial activities presented higher environmental risks as well as major hazards to consumer health. This literature was designed to include all potential and accessible reports on ACR toxicity related with aquatic species. The Preferred Reporting Items for Systematic Reviews were applied to evaluate the risk effects of ACR on aquatic organisms, the ACR sub-lethal concentration in the ecosystem, and the possible protective benefits of various feed additives against ACR toxicity in fish. The major findings are summarized in Tables 2 and 3. The primary aim of this literature was to specify the hazards of ACR toxicity related with fish welfare and possible suggested strategies to reduce its risks.

Effective mitigation in the amount of acrylamide through enzymatic approaches

Acrylamide (AA), as a food-borne toxicant, is created at some stages of thermal processing in the starchy food through Maillard reaction, fatty food via acrolein route, and proteinous food using free amino acids pathway. Maillard reaction obviously takes place in thermal-based products, being responsible for specific sensory attributes; AA formation, thereby, is unavoidable during the thermal processing. Additionally, AA can naturally occur in soil and water supply. In order to reduce the levels of acrylamide in cooked foods, mitigation techniques can be separated into three different types. Firstly, starting materials low in acrylamide precursors can be used to reduce the acrylamide in the final product. Secondly, process conditions may be modified in order to decrease the amount of acrylamide formation. Thirdly, post-process intervention could be used to reduce acrylamide. Conventional or emerging mitigation techniques might negatively influence the pleasant features of heated foods. The current study summarizes the effect of enzymatic reaction induced by asparaginase, glucose oxidase, acrylamidase, phytase, amylase, and protease to possibly inhibit AA formation or progressively hydrolyze formed AA. Not only enzyme-assisted AA reduction could dramatically maintain bio-active compounds, but also no damaging impact has been reported on the sensorial and rheological properties of the final heated products. The enzyme engineering can be applied to ameliorate enzyme functionality through altering the amino acid sequence like site-specific mutagenesis and directed evolution, chemical modifications by covalent conjugation of L-asparaginase onto soluble/insoluble biocompatible polymers and immobilization. Moreover, it would be possible to improve the enzyme's physical, chemical, and thermal stability, recyclability and prevent enzyme overuse by applying engineered ones. In spite of enzymes' cost-effective and eco-friendly, promoting their large-scale usages for AA reduction in food application and AA bioremediation in wastewater and soil resources.

Influence of Acrylamide on Energy Status and Survival of Bacteria of Different Systematic Groups

We studied the effect of acrylamide on the content of intracellular ATP in the cells of bacteria of the genera Rhodococcus and Alcaligenes, the luminescence of the genetically engineered strain Escherichia coli K12 TG1 (pXen7), and the survival of bacteria of various systematic groups. According to the level of decrease in the concentration of intracellular ATP, it was found that the strain with lower amidase activity (R. erythropolis 6-21) and Gram-negative proteobacteria A. faecalis 2 were the most sensitive to acrylamide after a 20-min exposure, while the strain R. ruber gt 1 was stable, having a high nitrile hydratase activity in combination with a low amidase activity. EC50 of acrylamide for 2 h was 7.1 g/L for E. coli K12 TG1 (pXen7). Acrylamide at a concentration of 10-20 mM added to the culture medium led to a slight decrease in the number of CFUs of Rhodococcus, A. faecalis 2, and E. coli compared to the control. At an acrylamide concentration of 250 mM, from 0.016 to 0.116% of viable bacterial cells remained, and a solution of 500 mM and higher inhibited the growth of the majority of the studied strains. The results confirm that acrylamide is much less toxic to prokaryotes than to eukaryotes.