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Huchthausen J, Escher BI, Grasse N, König M, Beil S, Henneberger L. Reactivity of Acrylamides Causes Cytotoxicity and Activates Oxidative Stress Response. Chem Res Toxicol 2023; 36:1374-1385. [PMID: 37531411 PMCID: PMC10445285 DOI: 10.1021/acs.chemrestox.3c00115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Indexed: 08/04/2023]
Abstract
Acrylamides are widely used industrial chemicals that cause adverse effects in humans or animals, such as carcinogenicity or neurotoxicity. The excess toxicity of these reactive electrophilic chemicals is especially interesting, as it is mostly triggered by covalent reactions with biological nucleophiles, such as DNA bases, proteins, or peptides. The cytotoxicity and activation of oxidative stress response of 10 (meth)acrylamides measured in three reporter gene cell lines occurred at similar concentrations. Most acrylamides exhibited high excess toxicity, while methacrylamides acted as baseline toxicants. The (meth)acrylamides showed no reactivity toward the hard biological nucleophile 2-deoxyguanosine (2DG) within 24 h, and only acrylamides reacted with the soft nucleophile glutathione (GSH). Second-order degradation rate constants (kGSH) were measured for all acrylamides with N,N'-methylenebis(acrylamide) (NMBA) showing the highest kGSH (134.800 M-1 h-1) and N,N-diethylacrylamide (NDA) the lowest kGSH (2.574 M-1 h-1). Liquid chromatography coupled to high-resolution mass spectrometry was used to confirm the GSH conjugates of the acrylamides with a double conjugate formed for NMBA. The differences in reactivity between acrylamides and methacrylamides could be explained by the charge density of the carbon atoms because the electron-donating inductive effect of the methyl group of the methacrylamides lowered their electrophilicity and thus their reactivity. The differences in reactivity within the group of acrylamides could be explained by the energy of the lowest unoccupied molecular orbital and steric hindrance. Cytotoxicity and activation of oxidative stress response were linearly correlated with the second-order reaction rate constants of the acrylamides with GSH. The reaction of the acrylamides with GSH is hence not only a detoxification mechanism but also leads to disturbances of the redox balance, making the cells more vulnerable to reactive oxygen species. The reactivity of acrylamides explained the oxidative stress response and cytotoxicity in the cells, and the lack of reactivity of the methacrylamides led to baseline toxicity.
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Affiliation(s)
- Julia Huchthausen
- Department
of Cell Toxicology, Helmholtz Centre for
Environmental Research − UFZ, Permoserstr. 15, 04318 Leipzig, Germany
| | - Beate I. Escher
- Department
of Cell Toxicology, Helmholtz Centre for
Environmental Research − UFZ, Permoserstr. 15, 04318 Leipzig, Germany
- Department
of Geosciences, Eberhard Karls University
Tübingen, Environmental Toxicology, 72076 Tübingen, Germany
| | - Nico Grasse
- Department
of Analytical Chemistry, Helmholtz Centre
for Environmental Research − UFZ, Permoserstr. 15, 04318 Leipzig, Germany
| | - Maria König
- Department
of Cell Toxicology, Helmholtz Centre for
Environmental Research − UFZ, Permoserstr. 15, 04318 Leipzig, Germany
| | - Stephan Beil
- Institute
of Water Chemistry, Technische Universität
Dresden, 01069 Dresden, Germany
| | - Luise Henneberger
- Department
of Cell Toxicology, Helmholtz Centre for
Environmental Research − UFZ, Permoserstr. 15, 04318 Leipzig, Germany
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2
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Soy Protein Isolate Interacted with Acrylamide to Reduce the Release of Acrylamide in the In Vitro Digestion Model. Foods 2023; 12:foods12061136. [PMID: 36981063 PMCID: PMC10048519 DOI: 10.3390/foods12061136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 02/20/2023] [Accepted: 03/01/2023] [Indexed: 03/11/2023] Open
Abstract
Acrylamide (AA), a common carcinogen, has been found in many dietary products.. This study aimed to explore the interaction of soybean protein isolate (SPI) with AA and further research the different effects of SPI on the AA release due to interactions in the in vitro digestion model. Analysis of variance was used to analyze the data. The results suggested that AA could bind with SPI in vitro, leading to the variation in SPI structure. The intrinsic fluorescence of SPI was quenched by AA via static quenching. The non-covalent (van der Waals forces and hydrogen bonding) and covalent bonds were the main interaction forces between SPI and AA. Furthermore, the release of AA significantly decreased due to its interaction with SPI under simulated gastrointestinal conditions. SPI had different effects on the AA release rate after different treatments. The thermal (80, 85, 90, and 95 °C for either 10 or 20 min) and ultrasound (200, 300, and 400 W for either 15, 30, or 60 min) treatments of SPI were useful in reducing the release of AA. However, the high pressure-homogenized (30, 60, 90, and 120 MPa once, twice, or thrice) treatments of SPI were unfavorable for reducing the release of AA.
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3
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González-Mulero L, Mesías M, Morales F, Delgado-Andrade C. Assessment of the acrylamide bioaccessibility in cereal and potato-based foods after in vitro digestion. Food Res Int 2022; 161:111820. [DOI: 10.1016/j.foodres.2022.111820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 08/02/2022] [Accepted: 08/18/2022] [Indexed: 11/28/2022]
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4
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Fernández SF, Pardo O, Coscollà C, Yusà V. Risk assessment of the exposure of Spanish children to acrylamide using human biomonitoring. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2022; 305:119319. [PMID: 35439595 DOI: 10.1016/j.envpol.2022.119319] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 04/01/2022] [Accepted: 04/14/2022] [Indexed: 06/14/2023]
Abstract
Acrylamide (AA) is an organic contaminant that naturally forms in starchy foods during high-temperature cooking under low-moisture conditions. It is mainly produced from the sugars and amino acids present in food by the Maillard reaction. When humans are exposed to AA, AA is eliminated in the urine as mercapturic acid conjugates, primarily including N-acetyl-S-(2-carbamoylethyl)-L-cysteine (AAMA), N-acetyl-S-(2-carbamoyl-2-hydroxyethyl)-L-cysteine (GAMA3), and N-acetyl-3-[(3-amino-3-oxopropyl)sulfinyl]-L-alanine (AAMA-Sul), which are used as exposure biomarkers of AA in human biomonitoring studies. Although the carcinogenic effects of AA on humans have not been demonstrated yet, some studies have shown that AA may negatively affect children's health. The main objective of this study was to evaluate the exposure of Spanish children (n = 612) to AA. For this purpose, the levels of AAMA, AAMA-Sul, and GAMA3 in first-morning urine samples were analyzed by "dilute and shoot" and liquid chromatography coupled to tandem mass spectrometry. The three metabolites were detected in all the children involved in this study in the following order (geometric mean (GM)): AAMA (79 ng ml-1) > AAMA-Sul (28 ng ml-1) > GAMA3 (18 ng ml-1). Statistical analysis suggested that the intake of fried potato products and biscuits could be associated with higher levels of AA metabolites in urine. Estimated daily intakes of AA in the children under study were in the range of 1.2-1.5 μg AA·kg-body weight-1·day-1 (GM). Risk assessment calculations indicate that the health risk of AA exposure cannot be overlooked and the exposure of Spanish children to AA should be closely monitored.
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Affiliation(s)
- Sandra F Fernández
- Foundation for the Promotion of Health and Biomedical Research in the Valencian Region, FISABIO-Public Health, Avenida Catalunya, 21, 46020, Valencia, Spain; Department of Analytical Chemistry, University of Valencia, Doctor Moliner 50, 46100, Burjassot, Spain
| | - Olga Pardo
- Foundation for the Promotion of Health and Biomedical Research in the Valencian Region, FISABIO-Public Health, Avenida Catalunya, 21, 46020, Valencia, Spain; Department of Analytical Chemistry, University of Valencia, Doctor Moliner 50, 46100, Burjassot, Spain; Public Health Directorate of Valencia, Avenida Cataluña, 21, 46020, Valencia, Spain.
| | - Clara Coscollà
- Foundation for the Promotion of Health and Biomedical Research in the Valencian Region, FISABIO-Public Health, Avenida Catalunya, 21, 46020, Valencia, Spain
| | - Vicent Yusà
- Foundation for the Promotion of Health and Biomedical Research in the Valencian Region, FISABIO-Public Health, Avenida Catalunya, 21, 46020, Valencia, Spain; Department of Analytical Chemistry, University of Valencia, Doctor Moliner 50, 46100, Burjassot, Spain; Public Health Laboratory of Valencia, Avenida Cataluña, 21, 46020, Valencia, Spain
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5
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Aktağ IG, Hamzalıoğlu A, Kocadağlı T, Gökmen V. Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion. Curr Res Food Sci 2022; 5:1118-1126. [PMID: 35865802 PMCID: PMC9294190 DOI: 10.1016/j.crfs.2022.07.004] [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: 04/27/2022] [Revised: 06/20/2022] [Accepted: 07/04/2022] [Indexed: 11/19/2022] Open
Abstract
The amount of acrylamide in asparagine rich thermally processed foods has been broadly monitored over the past two decades. Acrylamide exposure can be estimated by using the concentration of acrylamide found in foods and alternatively, biomarkers of exposure are correlated. A better estimation of dietary acrylamide exposure is crucial for a proper food safety assessment, regulations, and public health research. This review addresses the importance of the presence of neglected Maillard reaction intermediates found in foods, that may convert into acrylamide during digestion and the fate of acrylamide in the gastrointestinal tract as a reactive compound. Therefore, it is questioned in this review whether acrylamide concentration in ingested foods is directly correlated with the dietary exposure to acrylamide. Neglected Maillard reaction intermediates play role in acrylamide formation in gut. Exposure may increase when intermediates are converted into acrylamide in the gut. Nucleophiles cause elimination of acrylamide in the intestinal phase. The fate of acrylamide during digestion could be important for exposure estimation.
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Affiliation(s)
- Işıl Gürsul Aktağ
- Department of Culinary Arts and Gastronomy, Munzur University, 62000, Aktuluk Campus, Tunceli, Turkey
| | - Aytül Hamzalıoğlu
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey
| | - Tolgahan Kocadağlı
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey
- Corresponding author.
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6
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Shen Y, Zhao S, Liu Q, Jiang Y, Dong H, Feng W, Liu T, Xu H, Shao M. Investigation on the interaction of acrylamide with soy protein isolate: Exploring the binding mechanism in vitro. J Food Sci 2021; 86:2766-2777. [PMID: 33931852 DOI: 10.1111/1750-3841.15733] [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: 01/08/2021] [Revised: 03/05/2021] [Accepted: 03/22/2021] [Indexed: 11/27/2022]
Abstract
Acrylamide (AA), which is a carcinogen in humans, has been a research focus in terms of food risk assessment. However, few published studies have explored protein strategies to reduce the health risks of AA. The objective of this study was to investigate the binding of AA with soy protein isolate (SPI) and elucidate the binding mechanism. The results showed that AA could bind with nontreated, heat-treated, high-pressure homogenization-treated, and ultrasound-treated SPI in vitro. Fourier-transform infrared spectroscopy suggested that secondary structure of SPI changed significantly after binding with AA in the nontreated and different treated groups. Moreover, fluorescence quenching experiments suggested that the quenching of SPI by AA was static quenching and hydrogen bonds, hydrophobic interactions, and van der Waals forces were involved in this process. PRACTICAL APPLICATION: The study of SPI and AA binding could provide a new perspective for reducing the bioaccessibility of AA in human body by using protein. The results showed that SPI could potentially be used as a novel health strategy to reduce the harm of AA in the human body.
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Affiliation(s)
- Yu Shen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Sijia Zhao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Qingbo Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yujun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Heliang Dong
- Heilongjiang Institute of Quality Supervision and Testing, Harbin, China
| | - Wenxiao Feng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Tianxu Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Honghua Xu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Meili Shao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
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7
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Li X, Tan CP, Liu YF, Xu YJ. Interactions between Food Hazards and Intestinal Barrier: Impact on Foodborne Diseases. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14728-14738. [PMID: 33289375 DOI: 10.1021/acs.jafc.0c07378] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The intestine is an important digestive organ of the human body, and its barrier is the guardian of the body from the external environment. The impairment of the intestinal barrier is believed to be an important determinant in various foodborne diseases. Food hazards can lead to the occurrence of many foodborne diseases represented by inflammation. Therefore, understanding the mechanisms of the impact of the food hazards on intestinal barriers is essential for promoting human health. This review examined the relationship between food hazards and the intestinal barrier in three aspects: apoptosis, imbalance of gut microbiota, and pro-inflammatory cytokines. The mechanism of dysfunctional gut microbiota caused by food hazards was also discussed. This review discusses the interaction among food hazards, intestinal barrier, and foodborne diseases and, thus, offers a new thought to deal with foodborne disease.
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Affiliation(s)
- Xue Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Selangor 410500, Malaysia
| | - Yuan-Fa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
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8
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Hamzalıoğlu A, Gökmen V. Potential reactions of thermal process contaminants during digestion. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.014] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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9
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Is Acrylamide as Harmful as We Think? A New Look at the Impact of Acrylamide on the Viability of Beneficial Intestinal Bacteria of the Genus Lactobacillus. Nutrients 2020; 12:nu12041157. [PMID: 32326187 PMCID: PMC7230431 DOI: 10.3390/nu12041157] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 04/13/2020] [Accepted: 04/18/2020] [Indexed: 12/16/2022] Open
Abstract
The impact of acrylamide (AA) on microorganisms is still not clearly understood as AA has not induced mutations in bacteria, but its epoxide analog has been reported to be mutagenic in Salmonella strains. The aim of the study was to evaluate whether AA could influence the growth and viability of beneficial intestinal bacteria. The impact of AA at concentrations of 0–100 µg/mL on lactic acid bacteria (LAB) was examined. Bacterial growth was evaluated by the culture method, while the percentage of alive, injured, and dead bacteria was assessed by flow cytometry after 24 h and 48 h of incubation. We demonstrated that acrylamide could influence the viability of the LAB, but its impact depended on both the AA concentration and the bacterial species. The viability of probiotic strain Lactobacillus acidophilus LA-5 increased while that of Lactobacillus plantarum decreased; Lactobacillus brevis was less sensitive. Moreover, AA influenced the morphology of L. plantarum, probably by blocking cell separation during division. We concluded that acrylamide present in food could modulate the viability of LAB and, therefore, could influence their activity in food products or, after colonization, in the human intestine.
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10
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Shi J, Zhao XH. Chemical features of the oligochitosan-glycated caseinate digest and its enhanced protection on barrier function of the acrylamide-injured IEC-6 cells. Food Chem 2019; 290:246-254. [PMID: 31000044 DOI: 10.1016/j.foodchem.2019.04.004] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2018] [Revised: 03/28/2019] [Accepted: 04/01/2019] [Indexed: 02/06/2023]
Abstract
Whether caseinate oligochitosan-glycation of the transglutaminase-type followed by trypsin digestion could lead to better protection against the acrylamide-induced cell barrier damage was investigated. Compared with caseinate digest, glycated caseinate digest had similar amount of Lys and Arg but lower -NH2 (0.557 versus 0.508 mol/kg protein) and total amide (1.12 versus 1.05 mol/kg protein) contents, and contained glucosamine at 5.74 g/kg protein. Acrylamide damaged barrier function of IEC-6 cells efficiently, leading to increased paracellular permeability and lactate dehydrogenase release, decreased trans-epithelial electrical resistance, and destroyed tight junction. The two digests alleviated these barrier dysfunctions via reversing index values. Three cellular proteins (ZO-1, occludin, and claudin-1) crucial to tight junction were up-regulated by the two digests. Furthermore, glycated caseinate digest was always more effective than caseinate digest to improve cell barrier function. This oligochitosan glycation is thus desired, as it ensures glycated protein digest with higher potential to protect intestinal barrier function.
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Affiliation(s)
- Jia Shi
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China
| | - Xin-Huai Zhao
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China; Department of Food Science, Northeast Agricultural University, Harbin 150030, PR China.
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Sansano M, Heredia A, Peinado I, Andrés A. Dietary acrylamide: What happens during digestion. Food Chem 2017; 237:58-64. [PMID: 28764038 DOI: 10.1016/j.foodchem.2017.05.104] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2017] [Revised: 05/17/2017] [Accepted: 05/18/2017] [Indexed: 11/26/2022]
Abstract
Acrylamide is a well-known potentially carcinogen compound formed during thermal processing as an intermediate of Maillard reactions. Three objectives were addressed: the impact of gastric digestion on acrylamide content of French Fries, chips, chicken nuggets, onions rings, breakfast cereals, biscuits, crackers, instant coffee and coffee substitute; the acrylamide content evolution during gastrointestinal digestion of French fries and chips; and the effectiveness of blanching and air-frying on acrylamide mitigation after gastrointestinal digestion. A significant increase (p-value <0.05) in acrylamide content was observed for most of the products after gastric digestion (maximum registered for sweet biscuits, from 30±8 to 150±48µg/kg). However, at the end of the intestinal stage, acrylamide values were statistically similar (p-value=0.132) for French fries and lower than the initial values (before digestion) in potato chips (p-value=0.027). Finally, the low acrylamide content found in blanched and air-fried samples, remained still lower than for deep fried samples even after gastrointestinal digestion.
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Affiliation(s)
- M Sansano
- Institute of Food Engineering for Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain
| | - A Heredia
- Institute of Food Engineering for Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain.
| | - I Peinado
- Institute of Food Engineering for Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain
| | - A Andrés
- Institute of Food Engineering for Development, Universitat Politècnica de València, P.O. Box 46022, Valencia, Spain
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12
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Obón-Santacana M, Lujan-Barroso L, Freisling H, Cadeau C, Fagherazzi G, Boutron-Ruault MC, Kaaks R, Fortner RT, Boeing H, Ramón Quirós J, Molina-Montes E, Chamosa S, Castaño JMH, Ardanaz E, Khaw KT, Wareham N, Key T, Trichopoulou A, Lagiou P, Naska A, Palli D, Grioni S, Tumino R, Vineis P, De Magistris MS, Bueno-de-Mesquita HB, Peeters PH, Wennberg M, Bergdahl IA, Vesper H, Riboli E, Duell EJ. Dietary and lifestyle determinants of acrylamide and glycidamide hemoglobin adducts in non-smoking postmenopausal women from the EPIC cohort. Eur J Nutr 2017; 56:1157-1168. [PMID: 26850269 PMCID: PMC5576523 DOI: 10.1007/s00394-016-1165-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2015] [Accepted: 01/22/2016] [Indexed: 01/12/2023]
Abstract
PURPOSE Acrylamide was classified as 'probably carcinogenic' to humans in 1994 by the International Agency for Research on Cancer. In 2002, public health concern increased when acrylamide was identified in starchy, plant-based foods, processed at high temperatures. The purpose of this study was to identify which food groups and lifestyle variables were determinants of hemoglobin adduct concentrations of acrylamide (HbAA) and glycidamide (HbGA) in 801 non-smoking postmenopausal women from eight countries in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort. METHODS Biomarkers of internal exposure were measured in red blood cells (collected at baseline) by high-performance liquid chromatography/tandem mass spectrometry (HPLC/MS/MS) . In this cross-sectional analysis, four dependent variables were evaluated: HbAA, HbGA, sum of total adducts (HbAA + HbGA), and their ratio (HbGA/HbAA). Simple and multiple regression analyses were used to identify determinants of the four outcome variables. All dependent variables (except HbGA/HbAA) and all independent variables were log-transformed (log2) to improve normality. Median (25th-75th percentile) HbAA and HbGA adduct levels were 41.3 (32.8-53.1) pmol/g Hb and 34.2 (25.4-46.9) pmol/g Hb, respectively. RESULTS The main food group determinants of HbAA, HbGA, and HbAA + HbGA were biscuits, crackers, and dry cakes. Alcohol intake and body mass index were identified as the principal determinants of HbGA/HbAA. The total percent variation in HbAA, HbGA, HbAA + HbGA, and HbGA/HbAA explained in this study was 30, 26, 29, and 13 %, respectively. CONCLUSIONS Dietary and lifestyle factors explain a moderate proportion of acrylamide adduct variation in non-smoking postmenopausal women from the EPIC cohort.
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Affiliation(s)
- Mireia Obón-Santacana
- Unit of Nutrition and Cancer, Cancer Epidemiology Research Program, Catalan Institute of Oncology, Bellvitge Biomedical Research Institute (ICO-IDIBELL), Avda Gran Via Barcelona 199-203, L'Hospitalet de Llobregat, 08908, Barcelona, Spain
| | - Leila Lujan-Barroso
- Unit of Nutrition and Cancer, Cancer Epidemiology Research Program, Catalan Institute of Oncology, Bellvitge Biomedical Research Institute (ICO-IDIBELL), Avda Gran Via Barcelona 199-203, L'Hospitalet de Llobregat, 08908, Barcelona, Spain
| | - Heinz Freisling
- Dietary Exposure Assessment Group, International Agency for Research on Cancer, 150 Cours Albert Thomas, 69372, Lyon, France
| | - Claire Cadeau
- Centre for Research in Epidemiology and Population Health (CESP), U1018, Nutrition, Hormones and Women's Health Team, Inserm, 94805, Villejuif, France
- UMRS 1018, Université Paris Sud, 94805, Villejuif, France
- Institut Gustave Roussy, 94805, Villejuif, France
| | - Guy Fagherazzi
- Centre for Research in Epidemiology and Population Health (CESP), U1018, Nutrition, Hormones and Women's Health Team, Inserm, 94805, Villejuif, France
- UMRS 1018, Université Paris Sud, 94805, Villejuif, France
- Institut Gustave Roussy, 94805, Villejuif, France
| | - Marie-Christine Boutron-Ruault
- Centre for Research in Epidemiology and Population Health (CESP), U1018, Nutrition, Hormones and Women's Health Team, Inserm, 94805, Villejuif, France
- UMRS 1018, Université Paris Sud, 94805, Villejuif, France
- Institut Gustave Roussy, 94805, Villejuif, France
| | - Rudolf Kaaks
- Division of Cancer Epidemiology, German Cancer Research Center (DKFZ), Im Neuenheimer Feld 581, 69120, Heidelberg, Germany
| | - Renée T Fortner
- Division of Cancer Epidemiology, German Cancer Research Center (DKFZ), Im Neuenheimer Feld 581, 69120, Heidelberg, Germany
| | - Heiner Boeing
- Department of Epidemiology, German Institute of Human Nutrition Potsdam-Rehbruecke, Arthur-Scheunert-Allee 114/116, 14558, Nuthetal, Germany
| | - J Ramón Quirós
- Public Health and Participation Directorate, Ciriaco Miguel Vigil 9, 33009, Asturias, Spain
| | - Esther Molina-Montes
- Escuela Andaluza de Salud Pública, Instituto de Investigación Biosanitaria ibs. GRANADA, Hospitales Universitarios de Granada, Universidad de Granada, Cuesta del Observatorio, 4, Campus Universitario de Cartuja, 18080, Granada, Spain
- CIBER Epidemiology and Public Health CIBERESP, Melchor Fernández Almagro 3-5, 28029, Madrid, Spain
| | - Saioa Chamosa
- Public Health Division of Gipuzkoa-BIODONOSTIA, Basque Regional Health Department, Avda. Navarra, 4, 20013, San Sebastián, Spain
| | - José María Huerta Castaño
- CIBER Epidemiology and Public Health CIBERESP, Melchor Fernández Almagro 3-5, 28029, Madrid, Spain
- Department of Epidemiology, Murcia Regional Health Authority, Ronda de Levante, 11, 30008, Murcia, Spain
| | - Eva Ardanaz
- CIBER Epidemiology and Public Health CIBERESP, Melchor Fernández Almagro 3-5, 28029, Madrid, Spain
- Navarre Public Health Institute, Polígono de Landaben C/F, 31012, Pamplona, Spain
| | - Kay-Tee Khaw
- University of Cambridge School of Clinical Medicine, Robinson Way, Cambridge, CB2 0SR, UK
| | - Nick Wareham
- MRC Epidemiology Unit, University of Cambridge, 184 Hills Road, Cambridge, CB2 8PQ, UK
| | - Tim Key
- Cancer Epidemiology Unit, University of Oxford, Old Road Campus, Oxford, OX3 7LF, UK
| | - Antonia Trichopoulou
- Hellenic Health Foundation, 13 Kaisareias Street, 115 27, Athens, Greece
- Bureau of Epidemiologic Research, Academy of Athens, 23 Alexandroupoleos Street, 115 27, Athens, Greece
| | - Pagona Lagiou
- Department of Hygiene, Epidemiology and Medical Statistics, University of Athens Medical School, 75 M. Asias Street, Goudi, 115 27, Athens, Greece
- Department of Epidemiology, Harvard School of Public Health, 677 Huntington Avenue, Boston, MA, 02115, USA
| | - Androniki Naska
- Hellenic Health Foundation, 13 Kaisareias Street, 115 27, Athens, Greece
- Department of Hygiene, Epidemiology and Medical Statistics, University of Athens Medical School, 75 M. Asias Street, Goudi, 115 27, Athens, Greece
| | - Domenico Palli
- Molecular and Nutritional Epidemiology Unit, Cancer Research and Prevention Institute-ISPO, Ponte Nuovo, Via delle Oblate n.2, 50141, Florence, Italy
| | - Sara Grioni
- Epidemiology and Prevention Unit, Fondazione IRCSS Istituto Nazionale dei Tumori, Via Venezian, 1, 20133, Milan, Italy
| | - Rosario Tumino
- Cancer Registry and Histopathology Unit, "Civic-M.P.Arezzo" Hospital, Via Civile, 97100, Ragusa, Italy
| | - Paolo Vineis
- Human Genetics Foundation (HuGeF), Via Nizza 52, 10126, Turin, Italy
- Department of Epidemiology and Biostatistics, School of Public Health, Imperial College London, Norfolk Place, London, W2 1PG, UK
| | - Maria Santucci De Magistris
- Department of Clinical and Experimental Medicine, Federico II University, Corso Umberto I, 40bis, 80138, Naples, Italy
| | - H B Bueno-de-Mesquita
- Department of Epidemiology and Biostatistics, School of Public Health, Imperial College London, Norfolk Place, London, W2 1PG, UK
- Department for Determinants of Chronic Diseases (DCD), National Institute for Public Health and the Environment (RIVM), P.O. Box 1, 3720 BA, Bilthoven, The Netherlands
- Department of Gastroenterology and Hepatology, University Medical Centre, Heidelberglaan 100, 3584 CX, Utrecht, The Netherlands
- Department of Social and Preventive Medicine, Faculty of Medicine, University of Malaya, Jalan Universiti, 50603, Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia
| | - Petra H Peeters
- Department of Epidemiology and Biostatistics, School of Public Health, Imperial College London, Norfolk Place, London, W2 1PG, UK
- Department of Epidemiology, Julius Center for Health Sciences and Primary Care, University Medical Center, Huispost Str. 6.131, 3508GA, Utrecht, The Netherlands
| | - Maria Wennberg
- Department of Public Health and Clinical Medicine, Umeå University, 1A, 9 tr, Kirurgcentrum, 952, 901 85, Umeå, Sweden
| | - Ingvar A Bergdahl
- Department of Biobank Research, Umeå University, 1A, 9 tr, Kirurgcentrum, 952, 901 85, Umeå, Sweden
| | - Hubert Vesper
- Centers for Disease Control and Prevention, MS F25, 4770 Buford Hwy NE, Atlanta, GA, 30341, USA
| | - Elio Riboli
- Department of Epidemiology and Biostatistics, School of Public Health, Imperial College London, Norfolk Place, London, W2 1PG, UK
| | - Eric J Duell
- Unit of Nutrition and Cancer, Cancer Epidemiology Research Program, Catalan Institute of Oncology, Bellvitge Biomedical Research Institute (ICO-IDIBELL), Avda Gran Via Barcelona 199-203, L'Hospitalet de Llobregat, 08908, Barcelona, Spain.
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13
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Duda-Chodak A, Wajda Ł, Tarko T, Sroka P, Satora P. A review of the interactions between acrylamide, microorganisms and food components. Food Funct 2016; 7:1282-95. [DOI: 10.1039/c5fo01294e] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Acrylamide (AA) and its metabolites have been recognized as potential carcinogens, but also they can cause other negative symptoms in human or animal organisms and therefore this class of chemical compounds has attracted a lot of attention.
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Affiliation(s)
- A. Duda-Chodak
- Faculty of Food Technology
- University of Agriculture in Krakow
- 30-149 Krakow
- Poland
| | - Ł. Wajda
- Faculty of Food Technology
- University of Agriculture in Krakow
- 30-149 Krakow
- Poland
| | - T. Tarko
- Faculty of Food Technology
- University of Agriculture in Krakow
- 30-149 Krakow
- Poland
| | - P. Sroka
- Faculty of Food Technology
- University of Agriculture in Krakow
- 30-149 Krakow
- Poland
| | - P. Satora
- Faculty of Food Technology
- University of Agriculture in Krakow
- 30-149 Krakow
- Poland
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14
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15
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Dobrowolski P, Huet P, Karlsson P, Eriksson S, Tomaszewska E, Gawron A, Pierzynowski SG. Potato fiber protects the small intestinal wall against the toxic influence of acrylamide. Nutrition 2012; 28:428-35. [PMID: 22414587 DOI: 10.1016/j.nut.2011.10.002] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2011] [Revised: 09/08/2011] [Accepted: 10/04/2011] [Indexed: 11/27/2022]
Abstract
OBJECTIVE Acrylamide is a neurotoxic, genotoxic substance present in many commonly consumed food products and has been shown to have carcinogenic effects in rodents. The protective effects (if any) of potato fiber preparations, composed of cell wall material from potatoes, against the toxic influence of dietary acrylamide on the small intestinal wall were investigated. METHODS Male mice of the BALB/c strain were used in the study. Acrylamide was administered to the mice in their drinking water (0.5 mg/kg of body weight per day) and one of two types of potato fiber preparations (heated or raw potato fiber preparation) was added to their feed (2% addition to their feed). Histomorphometry of the small intestinal wall, hemoglobin adducts of acrylamide, animal weight, and feed and water consumption analyses were performed. RESULTS Acrylamide altered the morphology and histology of the small intestinal wall, decreasing proliferation, myenteron and submucosal thicknesses, villus length, fractal dimension, crypt depth, crypt number, and the small intestinal absorptive surface. Conversely, apoptosis, hemoglobin adduct levels, intensity of epithelium staining, enterocyte number, villus epithelial thickness, and crypt width and parameters associated with nerve ganglia were increased. The two potato fiber preparations that were used abolished the negative influences of acrylamide on the small intestinal wall and had no influence on the hemoglobin adduct levels of acrylamide. CONCLUSION The negative impact of acrylamide on the histologic structure, regeneration, and innervation of the small intestinal wall and the absorptive function of the small intestinal mucosa can be abolished by dietary potato fiber preparations.
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Affiliation(s)
- Piotr Dobrowolski
- Department of Comparative Anatomy and Anthropology, Maria Curie-Sklodowska University, Lublin, Poland.
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16
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Furmaga-Jabłońska W, Jabłoński M, Pluta R. A new polemic to acrylamide toxicity. Nutrition 2012; 28:426-7. [DOI: 10.1016/j.nut.2011.11.018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2011] [Accepted: 11/03/2011] [Indexed: 12/01/2022]
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17
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Arribas-Lorenzo G, Morales FJ. Recent Insights in Acrylamide as Carcinogen in Foodstuffs. ADVANCES IN MOLECULAR TOXICOLOGY VOLUME 6 2012. [DOI: 10.1016/b978-0-444-59389-4.00005-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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18
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Hogervorst JGF, Baars BJ, Schouten LJ, Konings EJM, Goldbohm RA, van den Brandt PA. The carcinogenicity of dietary acrylamide intake: a comparative discussion of epidemiological and experimental animal research. Crit Rev Toxicol 2010; 40:485-512. [PMID: 20170357 DOI: 10.3109/10408440903524254] [Citation(s) in RCA: 119] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Since 2002, it is known that the probable human carcinogen acrylamide is present in commonly consumed carbohydrate-rich foods, such as French fries and potato chips. In this review, the authors discuss the body of evidence on acrylamide carcinogenicity from both epidemiological and rodent studies, including variability, strengths and weaknesses, how both types of evidence relate, and possible reasons for discrepancies. In both rats and humans, increased incidences of various cancer types were observed. In rats, increased incidences of mammary gland, thyroid tumors and scrotal mesothelioma were observed in both studies that were performed. In humans, increased risks of ovarian and endometrial cancers, renal cell cancer, estrogen (and progesterone) receptor-positive breast cancer, and oral cavity cancer (the latter in non-smoking women) were observed. Some cancer types were found in both rats and humans, e.g., endometrial cancer (observed in one of the two rat studies), but there are also some inconsistencies. Interestingly, in humans, some indications for inverse associations were observed for lung and bladder cancers in women, and prostate and oro- and hypopharynx cancers in men. These latter observations indicate that genotoxicity may not be the only mechanism by which acrylamide causes cancer. The estimated risks based on the epidemiological studies for the sites for which a positive association was observed were considerably higher than those based on extrapolations from the rat studies. The observed pattern of increased risks in the rat and epidemiological studies and the decreased risks in the epidemiological studies suggests that acrylamide might influence hormonal systems, for which rodents may not be good models.
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Affiliation(s)
- Janneke G F Hogervorst
- Department of Epidemiology, GROW-School for Oncology and Developmental Biology, Maastricht University, Maastricht, The Netherlands.
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20
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Pernice R, Hauder J, Koehler P, Vitaglione P, Fogliano V, Somoza V. Effect of sulforaphane on glutathione-adduct formation and on glutathione_S
_transferase-dependent detoxification of acrylamide in Caco-2 cells. Mol Nutr Food Res 2009; 53:1540-50. [DOI: 10.1002/mnfr.200900447] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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21
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Zhang Y, Ren Y, Zhang Y. New Research Developments on Acrylamide: Analytical Chemistry, Formation Mechanism, and Mitigation Recipes. Chem Rev 2009; 109:4375-97. [DOI: 10.1021/cr800318s] [Citation(s) in RCA: 94] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yu Zhang
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China, and Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
| | - Yiping Ren
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China, and Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
| | - Ying Zhang
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China, and Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, China
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22
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Friedman M, Levin CE. Review of methods for the reduction of dietary content and toxicity of acrylamide. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:6113-6140. [PMID: 18624452 DOI: 10.1021/jf0730486] [Citation(s) in RCA: 163] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Potentially toxic acrylamide is largely derived from heat-induced reactions between the amino group of the free amino acid asparagine and carbonyl groups of glucose and fructose in cereals, potatoes, and other plant-derived foods. This overview surveys and consolidates the following dietary aspects of acrylamide: distribution in food originating from different sources; consumption by diverse populations; reduction of the acrylamide content in the diet; and suppression of adverse effects in vivo. Methods to reduce adverse effects of dietary acrylamide include (a) selecting potato, cereal, and other plant varieties for dietary use that contain low levels of the acrylamide precursors, namely, asparagine and glucose; (b) removing precursors before processing; (c) using the enzyme asparaginase to hydrolyze asparagine to aspartic acid; (d) selecting processing conditions (pH, temperature, time, processing and storage atmosphere) that minimize acrylamide formation; (e) adding food ingredients (acidulants, amino acids, antioxidants, nonreducing carbohydrates, chitosan, garlic compounds, protein hydrolysates, proteins, metal salts) that have been reported to prevent acrylamide formation; (f) removing/trapping acrylamide after it is formed with the aid of chromatography, evaporation, polymerization, or reaction with other food ingredients; and (g) reducing in vivo toxicity. Research needs are suggested that may further facilitate reducing the acrylamide burden of the diet. Researchers are challenged to (a) apply the available methods and to minimize the acrylamide content of the diet without adversely affecting the nutritional quality, safety, and sensory attributes, including color and flavor, while maintaining consumer acceptance; and (b) educate commercial and home food processors and the public about available approaches to mitigating undesirable effects of dietary acrylamide.
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Affiliation(s)
- Mendel Friedman
- Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, California 94710, USA.
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23
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Sánchez J, Cabrer JM, Rosselló CA, Palou A, Picó C. Formation of hemoglobin adducts of acrylamide after its ingestion in rats is dependent on age and sex. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:5096-5101. [PMID: 18540624 DOI: 10.1021/jf800171c] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The effect of fiber and fat contents of food and of age and sex of animals on the formation of hemoglobin adducts of acrylamide (AA-Hb) in blood has been studied. The results suggest that the absorption of acrylamide (AA) present in food is not affected by the fiber or fat contents of food. However, AA-Hb resulting from the intake of an aqueous solution of AA is dependent on the age and sex of rats: AA-Hb levels were higher in females than in males (3.53- and 2.55-fold higher, respectively, for AA doses of 25 and 100 mg/kg) and in younger than in older rats (30.1% higher in 1.5 month old as compared to 14 month old rats). In males, AA-Hb levels found after the oral administration of AA in an aqueous solution were significantly lower than those found after dietary or intravenous administration. In conclusion, these results show the existence of significant differences in AA bioavailability from an aqueous solution depending on the sex and age of animals. If similar differences also occur in humans, they would be relevant to assess the exposure of different subpopulations to AA.
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Affiliation(s)
- Juana Sánchez
- University of the Balearic Islands (UIB), Molecular Biology, Nutrition and Biotechnology (Nutrigenomics), Cra. Valldemossa Km 7.5, Palma de Mallorca-07122, Spain
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24
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Morales F, Capuano E, Fogliano V. Mitigation Strategies to Reduce Acrylamide Formation in Fried Potato Products. Ann N Y Acad Sci 2008; 1126:89-100. [DOI: 10.1196/annals.1433.051] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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25
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26
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Zhang Y, Zhang Y. Formation and Reduction of Acrylamide in Maillard Reaction: A Review Based on the Current State of Knowledge. Crit Rev Food Sci Nutr 2007; 47:521-42. [PMID: 17558658 DOI: 10.1080/10408390600920070] [Citation(s) in RCA: 84] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The recent report of elevated acrylamide levels in heat processing foods evoked an international health alarm. Acrylamide, an acknowledged potential genetic and reproductive toxin with mutagenic and carcinogenic properties in experimental mammalians, has been found in various heat processing foods. Many original contributions reported their findings on the formation mechanism and possible reduction methods of acrylamide. The aim of this review article is to summarize the state-of-the-art about the formation and reduction of acrylamide in the Maillard reaction. This research progress includes mechanistic studies on the correlation between the Maillard reaction and acrylamide, the formation mechanism of acrylamide, the main pathways of formation and impact factors on formation including cultivars, storage temperature, storage time, heat temperature, heat time, environmental pH, concentration of precursors, effects of food matrixes, type of oil, etc. Meanwhile, primary mechanisms on the reduction of acrylamide as well as reduction pathways including material and processing related ways and use of exogenous chemical additives are systematically reviewed. The mitigation studies on acrylamide are also summarized by the Confederation of the Food and Drink Industries of the EU (CIAA) "Toolbox" approach.
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Affiliation(s)
- Yu Zhang
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, PR China.
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27
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Zödl B, Schmid D, Wassler G, Gundacker C, Leibetseder V, Thalhammer T, Ekmekcioglu C. Intestinal transport and metabolism of acrylamide. Toxicology 2007; 232:99-108. [PMID: 17267090 DOI: 10.1016/j.tox.2006.12.014] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2006] [Revised: 12/13/2006] [Accepted: 12/14/2006] [Indexed: 01/28/2023]
Abstract
There has been an intensive debate whether dietary exposure to acrylamide could increase the risk of human cancer since the first description of the presence of acrylamide in food in 2002. As the intestinal mechanisms of acrylamide absorption are poorly investigated we studied the transport of acrylamide in differentiated Caco-2 cells and its effects on biotransformation enzymes (CYP2E1 and glutathione S-transferase) and glutathione levels. We found that the apparent permeability of [1-(14)C] acrylamide from the basal to the apical compartment was approximately 20% higher compared to that in the opposite direction. No differences were detected for apical-basal transport against a basal gradient. Transport rates from the apical to the basal chamber at 4 degrees C were about 50% lower than at 37 degrees C. Concentration dependent transport from apical to basal was linear. Predominantly, basal to apical transport was decreased when energy metabolism of the cells was inhibited by application of sodium azide and 2-deoxy-d-glucose. Finally, more acrylamide was transported at luminal pH 6 compared to pH 7.4 from basal to the apical direction. Increasing levels of acrylamide showed no effects on the activity of glutathione S-transferase but resulted in a depletion of total glutathione concentrations. In conclusion transport of acrylamide in the intestine is mediated primarily by passive processes possibly combined with a modest energy- and pH-dependent active secretory component. Depletion of cellular glutathione levels may be one potential mechanism for acrylamide (geno)toxicity.
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Affiliation(s)
- Bettina Zödl
- Department of Physiology, Center for Physiology and Pathophysiology, Medical University of Vienna, Schwarzspanierstrasse 17, A-1090 Vienna, Austria
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28
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Tuohy KM, Hinton DJS, Davies SJ, Crabbe MJC, Gibson GR, Ames JM. Metabolism of Maillard reaction products by the human gut microbiota--implications for health. Mol Nutr Food Res 2006; 50:847-57. [PMID: 16671057 DOI: 10.1002/mnfr.200500126] [Citation(s) in RCA: 124] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
The human colonic microbiota imparts metabolic versatility on the colon, interacts at many levels in healthy intestinal and systemic metabolism, and plays protective roles in chronic disease and acute infection. Colonic bacterial metabolism is largely dependant on dietary residues from the upper gut. Carbohydrates, resistant to digestion, drive colonic bacterial fermentation and the resulting end products are considered beneficial. Many colonic species ferment proteins but the end products are not always beneficial and include toxic compounds, such as amines and phenols. Most components of a typical Western diet are heat processed. The Maillard reaction, involving food protein and sugar, is a complex network of reactions occurring during thermal processing. The resultant modified protein resists digestion in the small intestine but is available for colonic bacterial fermentation. Little is known about the fate of the modified protein but some Maillard reaction products (MRP) are biologically active by, e. g. altering bacterial population levels within the colon or, upon absorption, interacting with human disease mechanisms by induction of inflammatory responses. This review presents current understanding of the interactions between MRP and intestinal bacteria. Recent scientific advances offering the possibility of elucidating the consequences of microbe-MRP interactions within the gut are discussed.
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Affiliation(s)
- Kieran M Tuohy
- School of Food Biosciences, The University of Reading, Whiteknights, Reading, UK.
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29
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Mucci LA, Adami HO. The Role of Epidemiology in Understanding the Relationship between Dietary Acrylamide and Cancer Risk in Humans. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2006; 561:39-47. [PMID: 16438287 DOI: 10.1007/0-387-24980-x_3] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Since April 2002, when the Swedish National Food Administration first reported its finding of elevated levels of the substance acrylamide in commonly consumed foods (Swedish National Food Administration, 2002), there has been considerable debate about the health effects of dietary exposure to acrylamide. In particular, researchers have speculated on whether the amount of acrylamide consumed through the typical diet could increase the risk of cancer in humans. In this paper, we review the epidemiological data to date examining dietary acrylamide in relation to cancer risk. We highlight the strengths and limitations of using epidemiology to address this public health question. Finally, we provide an overview of future directions of epidemiological research on the health effects of dietary acrylamide.
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Affiliation(s)
- Lorelei A Mucci
- Department of Epidemiology, Harvard School of Public Health, Boston MA, USA.
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30
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Blank I. Current Status of Acrylamide Research in Food: Measurement, Safety Assessment, and Formation. Ann N Y Acad Sci 2006; 1043:30-40. [PMID: 16037219 DOI: 10.1196/annals.1333.004] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Relatively high amounts of acrylamide have recently been reported in carbohydrate-rich foods under low moisture conditions. This sparked intensive investigations into acrylamide, encompassing its occurrence, chemistry, and toxicology/potential health risk in the human diet. Robust and efficient analytical methods have been developed to obtain reliable quantitative data. Recent epidemiological studies failed to evidence an association of cancer incidence and dietary acrylamide exposure. The link of acrylamide in foods to Maillard-type reactions and, in particular, to asparagine has been a major step in elucidating feasible chemical formation routes. Decarboxylation of the Schiff base derived from asparagine and a carbonyl reactant plays a key role in acrylamide formation leading to azomethine ylide intermediates, which offer an attractive mechanistic explanation of the acrylamide amounts found experimentally, including the fact that acrylamide is preferentially formed in the presence of fructose, as compared to glucose or alpha-dicarbonyls. However, the physical state of the reaction system may also affect acrylamide formation by influencing molecular mobility, particularly under low moisture conditions. Current research deals mainly with mitigation studies to reduce acrylamide during food processing and the role of water.
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Affiliation(s)
- Imre Blank
- Nestlé Research Center, P.O. Box 44, 1000 Lausanne 26, Switzerland.
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31
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Zhang Y, Zhang G, Zhang Y. Occurrence and analytical methods of acrylamide in heat-treated foods. Review and recent developments. J Chromatogr A 2005; 1075:1-21. [PMID: 15974113 DOI: 10.1016/j.chroma.2005.03.123] [Citation(s) in RCA: 100] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
In early 2002, Swedish National Food Administration (SNFA) and University of Stockholm together announced that certain foods that are processed or cooked at high temperature contain relatively high levels of acrylamide. The occurrence of acrylamide is derived from heat-induced reactions between the amino group of asparagine and the carbonyl group of reducing sugars during baking and frying. Corresponding chromatographic methods are used to determine various structural groups present during this process. Gas chromatography (GC)-mass spectrometry (MS) and liquid chromatography with tandem mass spectrometry (LC-MS/MS) analysis are both acknowledged as the major useful and authoritative methods for the acrylamide determination and other chromatographic methods are also briefly introduced. The aim of this review is to summarize the state-of-the-art about the occurrence, analytical methods, and extraction and clean-up procedures of acrylamide. Special attention is given to chromatographic techniques applied for the occurrence and determination of acrylamide.
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Affiliation(s)
- Yu Zhang
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, Zhejiang Province, China
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32
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Boon PE, de Mul A, van der Voet H, van Donkersgoed G, Brette M, van Klaveren JD. Calculations of dietary exposure to acrylamide. MUTATION RESEARCH-GENETIC TOXICOLOGY AND ENVIRONMENTAL MUTAGENESIS 2005; 580:143-55. [PMID: 15668116 DOI: 10.1016/j.mrgentox.2004.10.014] [Citation(s) in RCA: 68] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/06/2004] [Revised: 09/30/2004] [Accepted: 10/27/2004] [Indexed: 11/24/2022]
Abstract
In this paper we calculated the usual and acute exposure to acrylamide (AA) in the Dutch population and young children (1-6 years). For this AA levels of different food groups were used as collected by the Institute for Reference Materials and Measurements (IRMM) of the European Commission's Directorate General Joint Research Centre (JRC) from April 2003 up to May 2004. This database contained about 3500 AA levels received from mainly Germany, The Netherlands, Ireland, Greece, Austria, UK and from food industry. Food consumption levels used were derived from the Dutch National Food Consumption Survey of 1997/1998 (n=6250 of which 530 children aged 1-6 years). The exposure was estimated using the probabilistic approach. The results of the exposure calculations are discussed in relation to different methodological aspects of AA exposure calculations and possible uncertainties related to this. The items discussed include quality of the AA levels measured in food items, the allocation of AA levels to food categories, the quality of food consumption levels, and relevant exposure model in relation to reported toxicity of AA. Furthermore, we demonstrate that scenario studies and probabilistic modelling of exposure are potential useful tools to evaluate the effect of processing techniques to reduce AA levels in food on AA exposure. The scenarios studied reduced total AA exposure ranging from <1% up to 17%.
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Affiliation(s)
- Polly E Boon
- RIKILT, Institute of Food Safety, Wageningen University and Research Centre, Bornsesteeg 45, 6708 PD Wageningen, The Netherlands.
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