1
|
Kromer APE, Sieber-Schäfer F, Farfan Benito J, Merkel OM. Design of Experiments Grants Mechanistic Insights into the Synthesis of Spermine-Containing PBAE Copolymers. ACS APPLIED MATERIALS & INTERFACES 2024; 16:37545-37554. [PMID: 38985802 DOI: 10.1021/acsami.4c06079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/12/2024]
Abstract
Successful therapeutic delivery of siRNA with polymeric nanoparticles seems to be a promising but not vastly understood and complicated goal to achieve. Despite years of research, no polymer-based delivery system has been approved for clinical use. Polymers, as a delivery system, exhibit considerable complexity and variability, making their consistent production a challenging endeavor. However, a better understanding of the polymerization process of polymer excipients may improve the reproducibility and material quality for more efficient use in drug products. Here, we present a combination of Design of Experiment and Python-scripted data science to establish a prediction model, from which important parameters can be extracted that influence the synthesis results of polybeta-amino esters (PBAEs), a common type of polymer used preclinically for nucleic acid delivery. We synthesized a library of 27 polymers, each one at different temperatures with different reaction times and educt ratios using an orthogonal central composite (CCO-) design. This design allowed a detailed characterization of factor importance and interactions using a very limited number of experiments. We characterized the polymers by analyzing the resulting composition by 1H-NMR and the size distribution by GPC measurements. To further understand the complex mechanism of block polymerization in a one-pot synthesis, we developed a Python script that helps us to understand possible step-growth steps. We successfully developed and validated a predictive response surface and gathered a deeper understanding of the synthesis of polyspermine-based amphiphilic PBAEs.
Collapse
Affiliation(s)
- Adrian P E Kromer
- Pharmaceutical Technology and Biopharmaceutics, Department of Pharmacy, Ludwig-Maximilians-University München, Munich 81377, Germany
| | - Felix Sieber-Schäfer
- Pharmaceutical Technology and Biopharmaceutics, Department of Pharmacy, Ludwig-Maximilians-University München, Munich 81377, Germany
| | - Johan Farfan Benito
- Pharmaceutical Technology and Biopharmaceutics, Department of Pharmacy, Ludwig-Maximilians-University München, Munich 81377, Germany
- Université Paris Cité, Paris 75015, France
| | - Olivia M Merkel
- Pharmaceutical Technology and Biopharmaceutics, Department of Pharmacy, Ludwig-Maximilians-University München, Munich 81377, Germany
- Center for NanoScience Munich (CeNS), Munich 81377, Germany
- Cluster for Nucleic Acid Therapeutics Munich (CNATM), Munich 81377, Germany
| |
Collapse
|
2
|
Xiong Z, Guo B, Wei Y, Zhang G, Wang L, Chen Y. Effects of intramolecular proton acceptors located near sulfhydryl groups on sulfhydryl compounds for acrylamide elimination. Food Chem 2023; 410:135476. [PMID: 36652794 DOI: 10.1016/j.foodchem.2023.135476] [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: 09/07/2022] [Revised: 01/04/2023] [Accepted: 01/10/2023] [Indexed: 01/13/2023]
Abstract
To explore the effects of intramolecular neighboring groups on sulfhydryl group reactivity in acrylamide removal, the reactions of three sulfhydryl-containing flavoring substances with derived structures, 1-propanethiol, 3-mercaptopropionic acid, and cysteine, with acrylamide were investigated. The results showed that the activation energies of the reactions decreased with the introduction of amino and carboxyl groups. Additional comparison reactions showed that other proton acceptors also promote the reactions of sulfhydryl groups with acrylamide. However, the reactivity was not enhanced if the proton acceptor was located far from the sulfhydryl group. This suggested that sulfhydryl compounds with the molecular structure of proton acceptors on the carbons located β or/and γ to the sulfhydryl group were efficient in eliminating acrylamide, and the results are expected to serve as a guide in the search for effective acrylamide elimination agents.
Collapse
Affiliation(s)
- Zhiyong Xiong
- School of Materials and Environment, Beijing Institute of Technology Zhuhai, Zhuhai 519088, China.
| | - Bingzhi Guo
- School of Materials and Environment, Beijing Institute of Technology Zhuhai, Zhuhai 519088, China
| | - Yongchun Wei
- School of Materials and Environment, Beijing Institute of Technology Zhuhai, Zhuhai 519088, China
| | - Guoquan Zhang
- School of Materials and Environment, Beijing Institute of Technology Zhuhai, Zhuhai 519088, China
| | - Lei Wang
- School of Materials and Environment, Beijing Institute of Technology Zhuhai, Zhuhai 519088, China
| | - Yingnan Chen
- School of Materials and Environment, Beijing Institute of Technology Zhuhai, Zhuhai 519088, China
| |
Collapse
|
3
|
González-Mulero L, Mesías M, Morales FJ, Navajas-Porras B, Rufián-Henares JA, Delgado-Andrade C. Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction. Food Res Int 2023; 164:112409. [PMID: 36737990 DOI: 10.1016/j.foodres.2022.112409] [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: 10/22/2022] [Revised: 12/11/2022] [Accepted: 12/24/2022] [Indexed: 12/30/2022]
Abstract
Potato-based products contribute largely to the daily intake of acrylamide. In addition to potato crisps, the European Commission has included veggie crisps in the list of foods that should be monitored for their acrylamide content. In the present study, acrylamide content in potato and veggie chips (sweet potato, beetroot and carrot) and their bioaccessibility after in vitro digestion was assessed. The non-bioaccessible fraction was also submitted to in vitro fermentation under colonic conditions. Faecal samples from volunteers of three age groups (children, adolescents and adults) were used to evaluate the microbiota effect on the acrylamide availability. Sweet potato chips exhibited the highest acrylamide content (2342 µg/kg), followed by carrot (1279 µg/kg), beetroot (947 µg/kg) and potato chips (524 µg/kg). After in vitro digestion, acrylamide bioaccessibility was significantly lower in veggie chips (59.7-60.4 %) than in potato chips (71.7 %). Potato and sweet potato chips showed the significantly lowest acrylamide content in the non-bioaccessible fraction (22.8 and 24.1 %, respectively) as compared with beetroot chips (28.4 %). After the fermentation step, acrylamide percentage in the soluble fraction of veggie chips ranged from 43.03 to 71.89 %, the highest values being observed in sweet potato chips fermented with microbiota from children. This fact would involve that the acrylamide was released from the non-bioaccessible fractions by the microbiota. These findings point out that the levels of potentially absorbable acrylamide after the complete gastrointestinal process could be modulated by both the food matrix composition and the microbiota. These factors should be further considered for a more precise risk assessment of dietary acrylamide in humans.
Collapse
Affiliation(s)
- L González-Mulero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - M Mesías
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - F J Morales
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - B Navajas-Porras
- Department of Nutrition and Bromatology, Institute of Nutrition and Food Technology, Centre for Biomedical Research, University of Granada, Granada, Spain
| | - J A Rufián-Henares
- Department of Nutrition and Bromatology, Institute of Nutrition and Food Technology, Centre for Biomedical Research, University of Granada, Granada, Spain; Biosanitary Research Institute Ibs. Granada, Universidad de Granada, Granada, Spain
| | - C Delgado-Andrade
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.
| |
Collapse
|
4
|
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]
|
5
|
Li D, Xian F, Ou J, Jiang K, Zheng J, Ou S, Liu F, Rao Q, Huang C. Formation and Identification of Six Amino Acid - Acrylamide Adducts and Their Cytotoxicity Toward Gastrointestinal Cell Lines. Front Nutr 2022; 9:902040. [PMID: 35669074 PMCID: PMC9167057 DOI: 10.3389/fnut.2022.902040] [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: 03/22/2022] [Accepted: 04/28/2022] [Indexed: 11/13/2022] Open
Abstract
Acrylamide (AA) is a food contaminant, and amino acids are suggested to mitigate its toxicity by forming adducts. The emergence of acrylamide adducts may cause underestimation of acrylamide exposure level as well as trigger new safety problems. Based on the acrylamide elimination capability of four amino acids, this study chemically synthesized six amino acid-acrylamide adducts. Their structures were analyzed, followed by content determination in 10 commercially baking foods. The Michael adduct formed by one molecule of γ-aminobutyric acid (GABA) and acrylamide was most abundant in foods among six adducts. Furthermore, it markedly decreased the cytotoxicity of acrylamide in Caco-2 cells and GES-1 cells. This finding suggests that amino acids can be used to reduce acrylamide level in processed foods and mitigate its hazardous effects after intake.
Collapse
Affiliation(s)
- Dan Li
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Fangfang Xian
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Juanying Ou
- Institute of Food Safety & Nutrition, Jinan University, Guangzhou, China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou, China
| | - Kaiyu Jiang
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
| | - Jie Zheng
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou, China
| | - Shiyi Ou
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou, China
| | - Fu Liu
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou, China
| | - Qinchun Rao
- Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, FL, United States
| | - Caihuan Huang
- Department of Food Science and Engineering, Jinan University, Guangzhou, China
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou, China
- *Correspondence: Caihuan Huang
| |
Collapse
|
6
|
Žilić S, Nikolić V, Mogol BA, Hamzalıoğlu A, Taş NG, Kocadağlı T, Simić M, Gökmen V. Acrylamide in Corn-Based Thermally Processed Foods: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:4165-4181. [PMID: 35357820 PMCID: PMC9011392 DOI: 10.1021/acs.jafc.1c07249] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Widely consumed thermally processed corn-based foods can have a great contribution to acrylamide dietary intake, thus bearing a high public health risk and requiring attention and application of strategies for its reduction. This paper reviews the literature on the acrylamide content of corn-based food products present in the market around the world. The potential of corn for acrylamide formation due to its content of free asparagine and reducing sugars is described. Human exposure to acrylamide from corn-based foods is also discussed. The content of acrylamide in corn/tortilla chips, popcorn, and corn flakes, as widely consumed products all over the world, is reported in the literature to be between 5 and 6360 μg/kg, between <LOD and 2220 μg/kg and between <LOD and 1186 μg/kg, respectively. Although these products are important acrylamide sources in the common diet of all age populations, higher intake values occurred among younger generations.
Collapse
Affiliation(s)
- Slađana Žilić
- Maize
Research Institute, Group of Food Technology
and Biochemistry, Slobodana
Bajića 1, 11185 Belgrad- Zemun, Serbia
| | - Valentina Nikolić
- Maize
Research Institute, Group of Food Technology
and Biochemistry, Slobodana
Bajića 1, 11185 Belgrad- Zemun, Serbia
| | - Burçe Ataç Mogol
- Food
Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Aytül Hamzalıoğlu
- Food
Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Neslihan Göncüoğlu Taş
- 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
| | - Marijana Simić
- Maize
Research Institute, Group of Food Technology
and Biochemistry, Slobodana
Bajića 1, 11185 Belgrad- Zemun, Serbia
| | - Vural Gökmen
- Food
Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| |
Collapse
|
7
|
Bosica G, Saliba R. Aza‐Michael Mono‐ and Bis‐Addition of Primary and Secondary Amines Promoted by Silica‐Supported Polyphosphoric Acid, PPA/SiO
2. ChemistrySelect 2022. [DOI: 10.1002/slct.202104359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Giovanna Bosica
- Department of Chemistry Green Synthetic Organic Chemistry Laboratory University of Malta Msida, MSD 2080 Malta
| | - Ryan Saliba
- Department of Chemistry Green Synthetic Organic Chemistry Laboratory University of Malta Msida, MSD 2080 Malta
| |
Collapse
|
8
|
Quesada-Valverde M, Artavia G, Granados-Chinchilla F, Cortés-Herrera C. Acrylamide in foods: from regulation and registered levels to chromatographic analysis, nutritional relevance, exposure, mitigation approaches, and health effects. TOXIN REV 2022. [DOI: 10.1080/15569543.2021.2018611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Mónica Quesada-Valverde
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
| | - Graciela Artavia
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
| | - Fabio Granados-Chinchilla
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
| | - Carolina Cortés-Herrera
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
| |
Collapse
|
9
|
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.
Collapse
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.
| |
Collapse
|
10
|
Emadi A, Yousefi B, Eslami M, Abdolshahi A. Reduction of acrylamide formation in bread and fried potato products using probiotic microorganisms: a systematic review and dose–response meta-analysis. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00997-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
11
|
Nan X, Nan S, Zeng X, Kang L, Liu X, Dai Y. Inhibition Kinetics and Mechanism of Glutathione and Quercetin on Acrylamide in the Low-Moisture Maillard Systems. J Food Prot 2021; 84:984-990. [PMID: 33232484 DOI: 10.4315/jfp-20-411] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Accepted: 11/24/2020] [Indexed: 01/15/2023]
Abstract
ABSTRACT The inhibition kinetics of glutathione (GSH) and quercetin on acrylamide (AA) formation in the low-moisture Maillard systems were investigated at 180°C. The inhibition rates in an equal-molar asparagine-glucose (Asn-Glc) system were higher than those in an asparagine-fructose (Asn-Fru) system, and the maximum inhibition rates for AA were 57.75% with 10-2 mol L-1 GSH and 51.38% with 10-1 mol L-1 quercetin. The Logistic-Index dynamic model and two consecutive simplified first-order kinetic models were well fitted to the changes of AA in the Asn-Glc system. The kinetics results suggested that the predominant inhibition effect of GSH on AA could be attributed to the competitive reaction between GSH and Asn for the consumption of Glc. The kinetic results and high-pressure liquid chromatography-tandem mass spectrometry analysis of the inhibitory effect of quercetin on AA indicated that quercetin might mitigate AA through the binding reaction of quercetin decomposition products and Maillard intermediate products. These experimental results provide theoretical data that may be useful to control the formation of AA during food thermal processing. HIGHLIGHTS
Collapse
Affiliation(s)
- Xiping Nan
- Jilin Academy of Agricultural Sciences, Changchun 130000, People's Republic of China
| | - Shuli Nan
- Changchun Medical College, Changchun 130031, People's Republic of China
| | - Xianpeng Zeng
- Jilin Academy of Agricultural Sciences, Changchun 130000, People's Republic of China
| | - Lining Kang
- Jilin Academy of Agricultural Sciences, Changchun 130000, People's Republic of China
| | - Xiangying Liu
- Jilin Academy of Agricultural Sciences, Changchun 130000, People's Republic of China
| | - Yonggang Dai
- Jilin Academy of Agricultural Sciences, Changchun 130000, People's Republic of China.,Changchun Medical College, Changchun 130031, People's Republic of China
| |
Collapse
|
12
|
Esokkiya A, Sudalaimani S, Sanjeev Kumar K, Sampathkumar P, Suresh C, Giribabu K. Poly(methylene blue)-Based Electrochemical Platform for Label-Free Sensing of Acrylamide. ACS OMEGA 2021; 6:9528-9536. [PMID: 33869933 PMCID: PMC8047665 DOI: 10.1021/acsomega.0c06315] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Accepted: 03/22/2021] [Indexed: 05/03/2023]
Abstract
The present work reports the electrochemical sensing of acrylamide (AM) using a poly(methylene blue)-modified glassy carbon electrode (PMB/GCE) where PMB functions as an electrochemical reporter. PMB was prepared by electrochemical polymerization of methylene blue. Electrochemical sensing of AM was facilitated by the interaction between AM and PMB. Further the interaction between AM and PMB was investigated using ultraviolet-visible (UV-vis) spectroscopy and Raman analysis. The surface morphology was confirmed by atomic force microscopy (AFM) and field emission scanning electron microscopy (FESEM) analyses. PMB/GCE was further characterized by X-ray photoelectron spectroscopy (XPS), and the electrochemical performance was assessed using cyclic voltammetry and differential pulse voltammetry. Cyclic voltammetry analysis showed a decrease in current at the redox center of PMB upon addition of AM. The association constant and binding number of AM with PMB/GCE were calculated using differential pulse voltammetry and found to be 8.9 × 106 M-1 and 0.64 (∼1), respectively. The results indicated a strong interaction of AM on the PMB/GCE surface. Further, chronocoulometry analysis of PMB/GCE in the presence of AM showed a decrease in charge due to the interaction of AM with PMB. Under optimized conditions, PMB/GCE exhibited a decrease in current proportional to the concentration of AM in the range of 0.025-16 μM with sensitivity and detection limit 0.252 μA nM-1 and 0.13 nM, respectively. Real sample analysis was carried out by the standard addition method using the solution extracted from potato chips.
Collapse
Affiliation(s)
- Anthonysamy Esokkiya
- Electrodics
and Electrocatalysis Division, Central Electrochemical
Research Institute (CSIR-CECRI), Karaikudi, Tamil Nadu 630003, India
- Academy
of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Sudalaimuthu Sudalaimani
- Electrodics
and Electrocatalysis Division, Central Electrochemical
Research Institute (CSIR-CECRI), Karaikudi, Tamil Nadu 630003, India
- Academy
of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Kannan Sanjeev Kumar
- Electrodics
and Electrocatalysis Division, Central Electrochemical
Research Institute (CSIR-CECRI), Karaikudi, Tamil Nadu 630003, India
- Academy
of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Prakasam Sampathkumar
- Electrodics
and Electrocatalysis Division, Central Electrochemical
Research Institute (CSIR-CECRI), Karaikudi, Tamil Nadu 630003, India
- Academy
of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Chinnathambi Suresh
- Electrodics
and Electrocatalysis Division, Central Electrochemical
Research Institute (CSIR-CECRI), Karaikudi, Tamil Nadu 630003, India
- Academy
of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Krishnan Giribabu
- Electrodics
and Electrocatalysis Division, Central Electrochemical
Research Institute (CSIR-CECRI), Karaikudi, Tamil Nadu 630003, India
- Academy
of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
- ,
| |
Collapse
|
13
|
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]
|
14
|
Carnosine and anserine in chicken can quench toxic acrylamide under cooking conditions: Mass spectrometric studies on adduct formation and characterization. Food Chem 2020; 333:127480. [DOI: 10.1016/j.foodchem.2020.127480] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 06/26/2020] [Accepted: 06/30/2020] [Indexed: 11/22/2022]
|
15
|
Inhibition of acrylamide by glutathione in asparagine/glucose model systems and cookies. Food Chem 2020; 329:127171. [DOI: 10.1016/j.foodchem.2020.127171] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 04/19/2020] [Accepted: 05/25/2020] [Indexed: 11/21/2022]
|
16
|
Role of glutathione on acrylamide inhibition: Transformation products and mechanism. Food Chem 2020; 326:126982. [DOI: 10.1016/j.foodchem.2020.126982] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 04/28/2020] [Accepted: 05/03/2020] [Indexed: 11/24/2022]
|
17
|
Fate of acrylamide during coffee roasting and in vitro digestion assessed with carbon 14- and carbon 13-labeled materials. Food Chem 2020; 320:126601. [DOI: 10.1016/j.foodchem.2020.126601] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2019] [Revised: 03/05/2020] [Accepted: 03/10/2020] [Indexed: 11/21/2022]
|
18
|
Prabha R, Nigam VK. Biotransformation of acrylamide to acrylic acid carried through acrylamidase enzyme synthesized from whole cells of Bacillus tequilensis (BITNR004). BIOCATAL BIOTRANSFOR 2020. [DOI: 10.1080/10242422.2020.1780211] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Riddhi Prabha
- Department of Bio-Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| | - Vinod Kumar Nigam
- Department of Bio-Engineering, Birla Institute of Technology, Mesra, Ranchi, Jharkhand, India
| |
Collapse
|
19
|
Arioli M, Manfredi A, Alongi J, Ferruti P, Ranucci E. Highlight on the Mechanism of Linear Polyamidoamine Degradation in Water. Polymers (Basel) 2020; 12:E1376. [PMID: 32575401 PMCID: PMC7361999 DOI: 10.3390/polym12061376] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 06/12/2020] [Accepted: 06/17/2020] [Indexed: 11/17/2022] Open
Abstract
This paper aims at elucidating the degradation mechanism of linear polyamidoamines (PAAs) in water. PAAs are synthesized by the aza-Michael polyaddition of prim-monoamines or bis-sec-amines with bisacrylamides. Many PAAs are water-soluble and have potential for biotechnological applications and as flame-retardants. PAAs have long been known to degrade in water at pH ≥ 7, but their degradation mechanism has never been explored in detail. Filling this gap was necessary to assess the suitability of PAAs for the above applications. To this aim, a small library of nine PAAs was expressly synthesized and their degradation mechanism in aqueous solution studied by 1H-NMR in different conditions of pH and temperature. The main degradation mechanism was in all cases the retro-aza-Michael reaction triggered by dilution but, in some cases, hints were detected of concurrent hydrolytic degradation. Most PAAs were stable at pH 4.0; all degraded at pH 7.0 and 9.0. Initially, the degradation rate was faster at pH 9.0 than at pH 7.0, but the percent degradation after 97 days was mostly lower. In most cases, at pH 7.0 the degradation followed first order kinetics. The degradation rates mainly depended on the basicity of the amine monomers. More basic amines acted as better leaving groups.
Collapse
Affiliation(s)
| | | | | | - Paolo Ferruti
- Dipartimento di Chimica, Università degli Studi di Milano, via C. Golgi 19, 20133 Milano, Italy; (M.A.); (A.M.); (J.A.)
| | - Elisabetta Ranucci
- Dipartimento di Chimica, Università degli Studi di Milano, via C. Golgi 19, 20133 Milano, Italy; (M.A.); (A.M.); (J.A.)
| |
Collapse
|
20
|
5-Hydroxymethylfurfural and acrylamide content of cocoa shell treated with high voltage electrical discharge. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107043] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
|
21
|
Yoshioka T, Izumi Y, Takahashi M, Suzuki K, Miyamoto Y, Nagatomi Y, Bamba T. Identification of Acrylamide Adducts Generated during Storage of Canned Milk Coffee. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3859-3867. [PMID: 32122130 DOI: 10.1021/acs.jafc.9b08139] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Since coffee is a significant contributor to the consumption of acrylamide, its reduction is required. Acrylamide is produced during the roasting of coffee beans, but the roasting process is an essential step in determining the taste of coffee. Acrylamide content in coffee has been suggested to decrease by reacting with proteins and/or other substances during storage, but details are unknown. Investigation of acrylamide adducts may contribute to a strategy for acrylamide reduction in coffee. In this study, a stable isotope labeling technique, combined with high-resolution mass spectrometry, allows the identification of acrylamide adducts (3-hydroxypyridine-acrylamide and pyridine-acrylamide) in canned milk coffee. Other acrylamide adducts derived from milk coffee proteins, Lys-acrylic acid and CysSO2-acrylic acid, were identified. During a 4-month storage period, the formation of these four adducts was found to reduce the total content of acrylamide by 75.3% in canned milk coffee. Therefore, endogenous proteins can be used in acrylamide reduction.
Collapse
Affiliation(s)
- Toshiaki Yoshioka
- Food Safety Laboratories, Asahi Quality & Innovations, LTD., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan
- Department of Systems Life Sciences, Graduate School of Systems Life Sciences, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
| | - Yoshihiro Izumi
- Department of Systems Life Sciences, Graduate School of Systems Life Sciences, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
- Division of Metabolomics, Medical Institute of Bioregulation, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
| | - Masatomo Takahashi
- Division of Metabolomics, Medical Institute of Bioregulation, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
| | - Koji Suzuki
- Food Safety Laboratories, Asahi Quality & Innovations, LTD., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan
| | - Yasuhisa Miyamoto
- Food Safety Laboratories, Asahi Quality & Innovations, LTD., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan
| | - Yasushi Nagatomi
- Food Safety Laboratories, Asahi Quality & Innovations, LTD., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan
| | - Takeshi Bamba
- Department of Systems Life Sciences, Graduate School of Systems Life Sciences, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
- Division of Metabolomics, Medical Institute of Bioregulation, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
| |
Collapse
|
22
|
Kobayashi A, Gomikawa S, Oguro A, Maeda S, Yamazaki A, Sato S, Maekawa H. Effects on Acrylamide Generation under Heating Conditions by Addition of Lysine and Cysteine to Non-centrifugal Cane Sugar. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.673] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Atsushi Kobayashi
- Nagaoka University of Technology
- Research Institute, Echigoseika Co., Ltd
| | | | | | | | | | - Shinji Sato
- Laboratory of Functional and Analytical Food Science, Niigata University of Pharmacy and Applied Life Science
| | | |
Collapse
|
23
|
Trabelsi W, Chetoui I, Fouzai C, Bejaoui S, Rabeh I, Telahigue K, Chalghaf M, El Cafsi M, Soudani N. Redox status and fatty acid composition of Mactra corallina digestive gland following exposure to acrylamide. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2019; 26:22197-22208. [PMID: 31148000 DOI: 10.1007/s11356-019-05492-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/02/2018] [Accepted: 05/15/2019] [Indexed: 06/09/2023]
Abstract
Acrylamide (ACR), a ubiquitous agent, has various chemical and industrial applications, and it is found in backed or fried carbohydrate-rich food. It has been related to multiple toxicological effects, and it causes high cytotoxicity through oxidative stress. The present study aimed to investigate the potential effect of ACR toxicity administered at different concentrations (5, 10, and 20 mg/L), during 5 days, in order to evaluate the fatty acid (FA) composition and redox state in the digestive gland of Mactra corallina. The results showed, in ACR-treated clams, a significant increase in malondialdehyde, hydrogen peroxide, protein carbonyl, and metallothionein levels, as well as an alteration of the enzymatic (superoxide dismutase, glutathione peroxidase, and catalase) and non-enzymatic (reduced glutathione and ascorbic acid) antioxidant status. However, acetylcholinesterase activity was inhibited in a concentration-dependent manner. In our experiment, the n-3 (Omega-3) and n-6 (Omega-6) polyunsaturated fatty acid levels were significantly changed in all ACR-treated groups. A decrease in eicosapentaenoic acid (C20:5n-3, EPA) and docosahexaenoic acid (C22:6n-3, DHA) was observed in 10-mg/L and 20-mg/L ACR-treated groups. Nevertheless, arachidonic acid (C20:4n-6, ARA) and its precursor linoleic acid (C18:2n-6, LA) were increased. Besides oxidative stress parameters, FA composition may be an additional tool for assessing ACR contamination.
Collapse
Affiliation(s)
- Wafa Trabelsi
- Laboratory of Ecology, Biology and Physiology of Aquatic Organisms, Department of Biology, Tunis Faculty of Sciences, University of Tunis El Manar, 2092, Tunis, Tunisia.
| | - Imene Chetoui
- Laboratory of Ecology, Biology and Physiology of Aquatic Organisms, Department of Biology, Tunis Faculty of Sciences, University of Tunis El Manar, 2092, Tunis, Tunisia
| | - Chaima Fouzai
- Laboratory of Ecology, Biology and Physiology of Aquatic Organisms, Department of Biology, Tunis Faculty of Sciences, University of Tunis El Manar, 2092, Tunis, Tunisia
| | - Safa Bejaoui
- Laboratory of Ecology, Biology and Physiology of Aquatic Organisms, Department of Biology, Tunis Faculty of Sciences, University of Tunis El Manar, 2092, Tunis, Tunisia
| | - Imen Rabeh
- Laboratory of Ecology, Biology and Physiology of Aquatic Organisms, Department of Biology, Tunis Faculty of Sciences, University of Tunis El Manar, 2092, Tunis, Tunisia
| | - Khaoula Telahigue
- Laboratory of Ecology, Biology and Physiology of Aquatic Organisms, Department of Biology, Tunis Faculty of Sciences, University of Tunis El Manar, 2092, Tunis, Tunisia
| | - Mohamed Chalghaf
- Aquatic Environment Exploitation Resources Unit, Higher Institute Fishing and Fish Farming of Bizerte, Bizerte, Tunisia
| | - Mhamed El Cafsi
- Laboratory of Ecology, Biology and Physiology of Aquatic Organisms, Department of Biology, Tunis Faculty of Sciences, University of Tunis El Manar, 2092, Tunis, Tunisia
| | - Nejla Soudani
- Laboratory of Ecology, Biology and Physiology of Aquatic Organisms, Department of Biology, Tunis Faculty of Sciences, University of Tunis El Manar, 2092, Tunis, Tunisia
| |
Collapse
|
24
|
Pundir CS, Yadav N, Chhillar AK. Occurrence, synthesis, toxicity and detection methods for acrylamide determination in processed foods with special reference to biosensors: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.01.003] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
25
|
Wu H, Zheng J, Zhang G, Huang C, Ou S. The Formation of Acrylamide from and Its Reduction by 3-Aminopropanamide Occur Simultaneously During Thermal Treatment. J Food Sci 2018; 83:2662-2668. [PMID: 30229907 DOI: 10.1111/1750-3841.14355] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2018] [Revised: 08/09/2018] [Accepted: 08/23/2018] [Indexed: 11/29/2022]
Abstract
3-Aminopropanamide (3-APA) is the direct precursor of acrylamide produced in the Maillard reaction between asparagine and reducing sugars. In this research, we found that 3-APA could reduce acrylamide by the formation of adducts between acrylamide and 3-APA via Michael addition. The effects of temperature, heating duration and 3-APA/acrylamide ratio on the reduction of acrylamide were investigated. Addition of 3-APA to acrylamide at a molar ratio of 5:3 at 160 °C for 20 min reduced acrylamide by up to 47.29%. The major adduct was identified as 3,3',3'-nitrilotris, and its cytotoxicity on Caco-2 cells was evaluated to be much lower than acrylamide. The viability of Caco-2 cells retained at 88.31% and 86.43% after incubation with 16 mM 3,3',3'-nitrilotris for 24 and 48 hr, respectively, while those incubated with the same concentration of acrylamide were 23.33% and 19.12%, respectively. PRACTICAL APPLICATION The current study reported 3-APA could reduce acrylamide through the Micheal addition reaction between 3-APA and acrylamide. The adduct showed significantly reduced cytotoxicity compared to acrylamide. The research is critical in evaluation and control of food contaminants. The results brought new insights in the area of food safety, especially in the mechanism researches on formation and mitigation of endogenous contaminants in thermal-processed foods.
Collapse
Affiliation(s)
- Haojie Wu
- The Dept. of Food Science and Engineering, Jinan Univ., Guangzhou, 510632, China
| | - Jie Zheng
- The Dept. of Food Science and Engineering, Jinan Univ., Guangzhou, 510632, China
| | - Guangwen Zhang
- The Dept. of Food Science and Engineering, Jinan Univ., Guangzhou, 510632, China
| | - Caihuan Huang
- The Dept. of Food Science and Engineering, Jinan Univ., Guangzhou, 510632, China
| | - Shiyi Ou
- The Dept. of Food Science and Engineering, Jinan Univ., Guangzhou, 510632, China
| |
Collapse
|
26
|
Baskar G, Aiswarya R. Overview on mitigation of acrylamide in starchy fried and baked foods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4385-4394. [PMID: 29572830 DOI: 10.1002/jsfa.9013] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2017] [Revised: 02/19/2018] [Accepted: 03/12/2018] [Indexed: 05/17/2023]
Abstract
Acrylamide in fried and baked foods has the potential to cause toxic effects in animals and humans. A major challenge lies in developing an effective strategy for acrylamide mitigation in foods without altering its basic properties. Food scientists around the world have developed various methods to mitigate the presence of acrylamide in fried food products. Mitigation techniques using additives such as salts, amino acids, cations and organic acids along with blanching of foods have reduced the concentration of acrylamide. The use of secondary metabolites such as polyphenols also reduces acrylamide concentration in fried food products. Other mitigation techniques such as asparaginase pre-treatment and low-temperature air frying with chitosan have been effective in mitigating the concentration of acrylamide. The combined pre-treatment process along with the use of additives is the latest trend in acrylamide mitigation. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Gurunathan Baskar
- Department of Biotechnology, St Joseph's College of Engineering, Chennai, India
| | - Ravi Aiswarya
- Department of Biotechnology, St Joseph's College of Engineering, Chennai, India
| |
Collapse
|
27
|
Investigation and kinetic evaluation of the reactions of hydroxymethylfurfural with amino and thiol groups of amino acids. Food Chem 2018; 240:354-360. [DOI: 10.1016/j.foodchem.2017.07.131] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2017] [Revised: 07/13/2017] [Accepted: 07/25/2017] [Indexed: 11/23/2022]
|
28
|
Effect of Selected Mercapto Flavor Compounds on Acrylamide Elimination in a Model System. Molecules 2017; 22:molecules22060888. [PMID: 28561777 PMCID: PMC6152654 DOI: 10.3390/molecules22060888] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2017] [Revised: 05/03/2017] [Accepted: 05/20/2017] [Indexed: 11/17/2022] Open
Abstract
The effect of four mercapto flavor compounds (1,2-ethanedithiol, 1-butanethiol, 2-methyl-3-furanthiol, and 2-furanmethanethiol) on acrylamide elimination were investigated in model systems. The obtained results showed that mercaptans assayed were effective in elimination arylamide in a model system. Their reactivities for decreasing acrylamide content depended on mercaptan's molecular structure and acrylamide disappearance decreased in the following order: 1,2-ethanedithiol > 2-methyl-3-furanthiol > 1-butanethiol > 2-furanmethanethiol. Mercaptans were added to acrylamide to produce the corresponding 3-(alkylthio) propionamides. This reaction was irreversible and only trace amounts of acrylamide were formed by thermal heating of 3-(alkylthio) propanamide. Although a large amount disappeared, only part of the acrylamide conversed into 3-(alkylthio) propionamides. All of these results constitute a fundamental proof of the complexity of the reactions involved in the removal of free acrylamide in foods. This implies mercapto flavor/aroma may directly or indirectly reduce the level of acrylamide in food processing. This study could be regarded as a pioneer contribution on acrylamide elimination in a model system by the addition of mercapto flavor compounds.
Collapse
|
29
|
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: 42] [Impact Index Per Article: 6.0] [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.
Collapse
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
| |
Collapse
|
30
|
Zhang D, Liu W, Li L, Zhao HY, Sun HY, Meng MH, Zhang S, Shao ML. Key role of peptidoglycan on acrylamide binding by lactic acid bacteria. Food Sci Biotechnol 2017; 26:271-277. [PMID: 30263538 DOI: 10.1007/s10068-017-0036-z] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2016] [Revised: 10/15/2016] [Accepted: 10/24/2016] [Indexed: 12/23/2022] Open
Abstract
The primary purpose of this study was to analyze the ability of four peptidoglycan (PGN) from different lactic acid bacteria to bind acrylamide (AA) and to identify the binding mechanism. In this study, to clarify the possible binding interactions among AA and components of PGN, chemical components, surface structure, amino acids component, and functional groups of peptidoglycans were studied. It was found that PGN from Lactobacillus plantarum 1.0065 had the highest ability to bind AA with 87%. Furthermore, a significant positive relation was found between the carbohydrate content of PGN and percentage of bind AA, and the content of four specific amino acids of PGN and AA binding ability were also positive correlated. Thereinto, alanine of PGN had a significant impact on AA binding among four amino acids. Additionally, the C-O (carboxyl, polysaccharides, and arene), C=O amide, and N-H amines groups of PGN were involved in AA binding.
Collapse
Affiliation(s)
- Dan Zhang
- 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
| | - Wei Liu
- 2Tongjiang entry-exit inspection and Quarantine Bureau, Tongjiang, Heilongjiang, 156400 China
| | - Liang Li
- 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
| | - Hong-Yu Zhao
- 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
| | - Hong-Yang Sun
- 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
| | - Ming-Han Meng
- 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
| | - Sheng Zhang
- 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
| | - Mei-Li Shao
- 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030 China
| |
Collapse
|
31
|
Khorshidian N, Yousefi Asli M, Hosseini H, Shadnoush M, Mortazavian AM. Potential Anticarcinogenic Effects of Lactic Acid Bacteria and Probiotics in Detoxification of Process-Induced Food Toxicants. IRANIAN JOURNAL OF CANCER PREVENTION 2016. [DOI: 10.17795/ijcp-7920] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
32
|
Aza-Michael Mono-addition Using Acidic Alumina under Solventless Conditions. Molecules 2016; 21:molecules21060815. [PMID: 27338336 PMCID: PMC6273892 DOI: 10.3390/molecules21060815] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2016] [Revised: 06/10/2016] [Accepted: 06/16/2016] [Indexed: 12/15/2022] Open
Abstract
Aza-Michael reactions between primary aliphatic and aromatic amines and various Michael acceptors have been performed under environmentally-friendly solventless conditions using acidic alumina as a heterogeneous catalyst to selectively obtain the corresponding mono-adducts in high yields. Ethyl acrylate was the main acceptor used, although others such as acrylonitrile, methyl acrylate and acrylamide were also utilized successfully. Bi-functional amines also gave the mono-adducts in good to excellent yields. Such compounds can serve as intermediates for the synthesis of anti-cancer and antibiotic drugs.
Collapse
|
33
|
Serrano-Niño J, Cavazos-Garduño A, Cantú-Cornelio F, González-Córdova A, Vallejo-Córdoba B, Hernández-Mendoza A, García H. In vitro reduced availability of aflatoxin B1 and acrylamide by bonding interactions with teichoic acids from lactobacillus strains. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.07.015] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
34
|
McAdam K, Kimpton H, Vas C, Rushforth D, Porter A, Rodu B. The acrylamide content of smokeless tobacco products. Chem Cent J 2015; 9:56. [PMID: 26473006 PMCID: PMC4602115 DOI: 10.1186/s13065-015-0132-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2015] [Accepted: 09/18/2015] [Indexed: 11/17/2022] Open
Abstract
BACKGROUND There is considerable interest from a regulatory and public health perspective in harmful and potentially harmful constituents in tobacco products, including smokeless tobacco products (STPs). A wide range of commercial STPs from the US and Sweden, representing 80-90 % of the 2010 market share for all the major STP categories in these two countries, were analysed for the IARC Group 2A carcinogen acrylamide. These STPs comprised the following styles: Swedish loose and portion snus, US snus, chewing tobacco, moist snuff, dry snuff, soft pellet, hard pellet and plug. RESULTS Acrylamide was detected in all the products tested and quantified in all but one product. Concentrations ranged from 62 to 666 ng/g wet weight basis (WWB). The average levels of acrylamide (WWB) by type of STP were not significantly different (p > 0.05) except for US snus which had, on average, greater levels but with a very wide range of individual levels according to the manufacturer. Acrylamide levels in STPs were significantly and positively correlated with pH, but not with levels of either reducing sugars or ammonia nitrogen. Levels of acrylamide increased by sixfold or more (on a dry weight basis) during manufacture of a snus sample and then decreased during subsequent storage for up to 22 weeks. Acrylamide generation in tobacco generally appears to occur at lower temperatures, but longer time scales than found with food production. CONCLUSIONS Acrylamide is a common contaminant of STPs, formed through heat treatment of tobacco. Our data show that exposure to acrylamide from consumption of STPs is small compared with exposure from food consumption or cigarette smoking.
Collapse
Affiliation(s)
- Kevin McAdam
- />Group Research and Development, British American Tobacco, Regents Park Road, Southampton, SO15 8TL UK
| | - Harriet Kimpton
- />Group Research and Development, British American Tobacco, Regents Park Road, Southampton, SO15 8TL UK
| | - Carl Vas
- />Group Research and Development, British American Tobacco, Regents Park Road, Southampton, SO15 8TL UK
| | - David Rushforth
- />Group Research and Development, British American Tobacco, Regents Park Road, Southampton, SO15 8TL UK
| | | | - Brad Rodu
- />Department of Medicine, School of Medicine, University of Louisville, 505 South Hancock Street, Louisville, KY 40202 USA
| |
Collapse
|
35
|
Zou Y, Huang C, Pei K, Cai Y, Zhang G, Hu C, Ou S. Cysteine alone or in combination with glycine simultaneously reduced the contents of acrylamide and hydroxymethylfurfural. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.104] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
36
|
Elbashir AA, Omar MMA, Ibrahim WAW, Schmitz OJ, Aboul-Enein HY. Acrylamide analysis in food by liquid chromatographic and gas chromatographic methods. Crit Rev Anal Chem 2015; 44:107-41. [PMID: 25391433 DOI: 10.1080/10408347.2013.829388] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Acrylamide (AA) is a compound classified as carcinogenic to humans by the International Agency for Research on Cancer. It was first discovered to be present in certain heated processed food by the Swedish National Food Administration (SNFA) and University of Stockholm in early 2002. The major pathway for AA formation in food is the Maillard reaction between reducing sugar and the amino acid asparagine at high temperature. Since the discovery of AA's presence in food, many analytical methods have been developed for determination of AA contents in different food matrices. Also, several studies have been conducted to develop extraction procedures for AA from difficult food matrices. AA is a small, highly polar molecule, which makes its extraction and analysis challenging. Many articles and reviews have been published dealing with AA in food. The aim of the review is to discuss AA formation in food, the factors affecting AA formation and removal, AA exposure assessment, AA extraction and cleanup from food samples, and analytical methods used in AA determination, such as high-performance liquid chromatography (HPLC) and gas chromatography (GC). Special attention is given to sample extraction and cleanup procedures and analytical techniques used for AA determination.
Collapse
Affiliation(s)
- Abdalla A Elbashir
- a Department of Chemistry, Faculty of Science , University of Khartoum , Khartoum , Sudan
| | | | | | | | | |
Collapse
|
37
|
Hidalgo FJ, Zamora R. Amino Acid Degradations Produced by Lipid Oxidation Products. Crit Rev Food Sci Nutr 2015; 56:1242-52. [DOI: 10.1080/10408398.2012.761173] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
38
|
Hamzalıoğlu A, Gökmen V. Investigation of the reactions of acrylamide during in vitro multistep enzymatic digestion of thermally processed foods. Food Funct 2015; 6:109-14. [DOI: 10.1039/c4fo00884g] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Nucleophilic amino acid groups binds to acrylamide during in vitro digestion. Acrylamide levels in food decrease in duodenal and colon phases. Intermediates in fried potatoes may be converted to acrylamide during gastric digestion.
Collapse
Affiliation(s)
| | - Vural Gökmen
- Department of Food Engineering
- Hacettepe University
- Ankara
- Turkey
| |
Collapse
|
39
|
Larguinho M, Cordeiro A, Diniz MS, Costa PM, Baptista PV. Metabolic and histopathological alterations in the marine bivalve Mytilus galloprovincialis induced by chronic exposure to acrylamide. ENVIRONMENTAL RESEARCH 2014; 135:55-62. [PMID: 25262075 DOI: 10.1016/j.envres.2014.09.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/21/2014] [Revised: 09/01/2014] [Accepted: 09/03/2014] [Indexed: 06/03/2023]
Abstract
Although the neurotoxic and genotoxic potential of acrylamide has been established in freshwater fish, the full breadth of the toxicological consequences induced by this xenobiotic has not yet been disclosed, particularly in aquatic invertebrates. To assess the effects of acrylamide on a bivalve model, the Mediterranean mussel (Mytilus galloprovincialis), two different setups were accomplished: 1) acute exposure to several concentrations of waterborne acrylamide to determine lethality thresholds of the substance and 2) chronic exposure to more reduced acrylamide concentrations to survey phases I and II metabolic endpoints and to perform a whole-body screening for histopathological alterations. Acute toxicity was low (LC50≈400mg/L). However, mussels were responsive to prolonged exposure to chronic concentrations of waterborne acrylamide (1-10mg/L), yielding a significant increase in lipid peroxidation plus EROD and GST activities. Still, total anti-oxidant capacity was not exceeded. In addition, no neurotoxic effects could be determined through acetylcholine esterase (AChE) activity. The findings suggest aryl-hydrocarbon receptor (Ahr)-dependent responses in mussels exposed to acrylamide, although reduced comparatively to vertebrates. No significant histological damage was found in digestive gland or gills but female gonads endured severe necrosis and oocyte atresia. Altogether, the results indicate that acrylamide may induce gonadotoxicity in mussels, although the subject should benefit from further research. Altogether, the findings suggest that the risk of acrylamide to aquatic animals, especially molluscs, may be underestimated.
Collapse
Affiliation(s)
- Miguel Larguinho
- CIGMH, Departamento Ciências da Vida, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal; REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
| | - Ana Cordeiro
- CIGMH, Departamento Ciências da Vida, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
| | - Mário S Diniz
- REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal
| | - Pedro M Costa
- MARE - Marine and Environmental Sciences Centre/IMAR - Instituto do Mar, Departamento de Ciências e Engenharia do Ambiente, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal.
| | - Pedro V Baptista
- CIGMH, Departamento Ciências da Vida, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal.
| |
Collapse
|
40
|
Chen H, Gu Z. Effect of ascorbic acid on the properties of ammonia caramel colorant additives and acrylamide formation. J Food Sci 2014; 79:C1678-82. [PMID: 25204396 DOI: 10.1111/1750-3841.12560] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2014] [Accepted: 06/12/2014] [Indexed: 11/27/2022]
Abstract
Ammonia caramels are among the most widely used colorant additives in the food industry. They are commonly prepared through the Maillard reaction and caramelization of mixtures of reducing sugars with ammonia or ammonium salts. Antioxidants are known to inhibit acrylamide formation during the Maillard reaction, and they may affect the properties of the ammonia caramel products. Thus, the objective of this study was to investigate the effect of the antioxidant ascorbic acid on the properties of ammonia caramel. A mixture of glucose and ammonia was allowed to react at 120 °C for 60 min in the presence of ascorbic acid at final concentrations of 0 to 0.08 M. The ammonia caramels obtained from these reactions were all positively charged. As the concentration of ascorbic acid increased, the color intensity of the ammonia caramel showed a decreasing trend, while the intensity of the fluorescence and total amount of pyrazines in the volatiles showed a tendency to increase. The addition of ascorbic acid did not result in obvious changes in the UV-visible spectra of the ammonia caramels and the types of pyrazines in the volatiles were also unchanged. It is noteworthy that the addition of 0.02 to 0.08 M ascorbic acid did reduce the formation of the by-product acrylamide, a harmful substance in food. When the concentration of ascorbic acid added reached 0.04 M, the content of acrylamide in the ammonia caramel was 20.53 μg/L, which was approximately 44% lower than that without ascorbic acid. As a result, ascorbic acid can be considered to improve the quality and safety of ammonia caramels.
Collapse
Affiliation(s)
- Hongxing Chen
- School of Food Science and Technology, Jiangnan Univ, Wuxi 214122, China; Yancheng Inst. of Technology, Yancheng, 224051, China
| | | |
Collapse
|
41
|
Kobayashi A, Gomikawa S, Yamazaki A, Sato S, Konishi T. Elimination of Acrylamide by Moderate Heat Treatment below 120°C with Lysine and Cysteine. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.979] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
42
|
Eco-friendly ionic liquid based ultrasonic assisted selective extraction coupled with a simple liquid chromatography for the reliable determination of acrylamide in food samples. Talanta 2014; 118:129-36. [DOI: 10.1016/j.talanta.2013.10.015] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2013] [Revised: 10/07/2013] [Accepted: 10/09/2013] [Indexed: 11/23/2022]
|
43
|
Wang H, Zhou Y, Ma J, Zhou Y, Jiang H. The effects of phytic acid on the Maillard reaction and the formation of acrylamide. Food Chem 2013; 141:18-22. [DOI: 10.1016/j.foodchem.2013.02.107] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2012] [Revised: 01/09/2013] [Accepted: 02/26/2013] [Indexed: 11/15/2022]
|
44
|
Chu FL, Sleno L, Yaylayan VA. Diagnostic ions for the analysis of phenylalanine adducts of acrylamide and styrene by ESI-QTOF mass spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:10246-10252. [PMID: 23387944 DOI: 10.1021/jf305024r] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
To facilitate the detection of acrylamide or styrene adduct of amino acids by mass spectrometry based techniques, phenylalanine was used as a representative amino acid and pyrolysis was employed in conjunction with isotope labeling technique as a microscale sample preparation tool to generate the reaction products. The residues remaining after the pyrolysis of phenylalanine/styrene, phenylalanine/acrylamide, and phenylalanine/glucose mixtures at 250 °C were analyzed by electrospray quadrupole time-of-flight (ESI-QqTOF) mass spectrometry to identify the adducts. The phenylalanine/acrylamide adduct was independently synthesized for confirmation. Characteristic product ions in the tandem mass spectra were found at m/z 191 for the acrylamide adduct and at m/z 262 and 190 for its double-addition product. On the other hand, an ion at m/z 224 was shown to be diagnostic of the styrene adduct. The ability of the m/z 224 ion to predict the presence of styrene adduct in a heated phenylalanine/glucose model system was tested and verified. Detailed isotope labeling analysis of the phenylalanine/glucose model further indicated the formation of a novel adduct that was consistent with the reaction of the Amadori product with styrene. Such diagnostic ions that are needed to develop MS/MS-based screening methodologies may accelerate in the future the detection of Michael-type adducts in food.
Collapse
Affiliation(s)
- Fong Lam Chu
- Department of Chemistry, Université du Québec à Montréal , Montréal, Québec, Canada
| | | | | |
Collapse
|
45
|
Larguinho M, Costa PM, Sousa G, Costa MH, Diniz MS, Baptista PV. Histopathological findings onCarassius auratushepatopancreas upon exposure to acrylamide: correlation with genotoxicity and metabolic alterations. J Appl Toxicol 2013; 34:1293-302. [DOI: 10.1002/jat.2936] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2013] [Revised: 08/22/2013] [Accepted: 08/22/2013] [Indexed: 01/19/2023]
Affiliation(s)
- Miguel Larguinho
- CIGMH, Departamento Ciências da Vida, Faculdade de Ciências e Tecnologia; Universidade Nova de Lisboa; Campus de Caparica 2829-516 Caparica Portugal
- REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia; Universidade Nova de Lisboa; Campus de Caparica 2829-516 Caparica Portugal
| | - Pedro M. Costa
- IMAR - Instituto do Mar, Departamento de Ciências e Engenharia do Ambiente, Faculdade de Ciências e Tecnologia; Universidade Nova de Lisboa; 2829-516 Caparica Portugal
| | - Gonçalo Sousa
- CIGMH, Departamento Ciências da Vida, Faculdade de Ciências e Tecnologia; Universidade Nova de Lisboa; Campus de Caparica 2829-516 Caparica Portugal
| | - Maria H. Costa
- IMAR - Instituto do Mar, Departamento de Ciências e Engenharia do Ambiente, Faculdade de Ciências e Tecnologia; Universidade Nova de Lisboa; 2829-516 Caparica Portugal
| | - Mário S. Diniz
- REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia; Universidade Nova de Lisboa; Campus de Caparica 2829-516 Caparica Portugal
| | - Pedro V. Baptista
- CIGMH, Departamento Ciências da Vida, Faculdade de Ciências e Tecnologia; Universidade Nova de Lisboa; Campus de Caparica 2829-516 Caparica Portugal
| |
Collapse
|
46
|
|
47
|
Kalita D, Jayanty SS. Reduction of acrylamide formation by vanadium salt in potato French fries and chips. Food Chem 2013; 138:644-9. [DOI: 10.1016/j.foodchem.2012.09.123] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2012] [Revised: 08/29/2012] [Accepted: 09/25/2012] [Indexed: 10/27/2022]
|
48
|
Salazar R, Arámbula-Villa G, Vázquez-Landaverde PA, Hidalgo FJ, Zamora R. Mitigating effect of amaranth (Amarantus hypochondriacus) protein on acrylamide formation in foods. Food Chem 2012; 135:2293-8. [PMID: 22980804 DOI: 10.1016/j.foodchem.2012.06.089] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2012] [Revised: 06/05/2012] [Accepted: 06/25/2012] [Indexed: 11/16/2022]
Abstract
The effect of addition of amaranth flour and amaranth protein isolate to both a glucose/asparagine model system and real foods (cookies, fried tortilla chips, and baked tortilla chips) was studied to analyse the acrylamide mitigating potential of this underexploited plant with attractive nutraceutical properties. Addition of amaranth flour, with a relatively low protein content (16.45%), did not mitigate acrylamide in either the model system or the studied foods. On the contrary, addition of amaranth protein isolate decreased acrylamide content by 35-40% in the model system, 89% in cookies, 51% in fried tortilla chips, and 62% in baked tortilla chips. This acrylamide reduction was obtained without change in the colour or the texture of the cookies. On the contrary, colour remained unchanged in tortilla chips, but the addition of amaranth protein isolate increased the hardness (16-36%) of the produced tortillas. Although a much more detailed sensory evaluation of cookies and tortilla chips prepared using amaranth protein isolate is needed, the above results suggest that the use of amaranth protein may be an interesting way to both mitigate acrylamide formation and improve nutritional properties of foods.
Collapse
Affiliation(s)
- Ricardo Salazar
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Avenida Padre García Tejero 4, 41012 Seville, Spain
| | | | | | | | | |
Collapse
|
49
|
Pastoriza S, Rufián-Henares JÁ, Morales FJ. Reactivity of acrylamide with coffee melanoidins in model systems. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.08.004] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
50
|
Role of curcumin in the conversion of asparagine into acrylamide during heating. Amino Acids 2011; 44:1419-26. [PMID: 22143430 DOI: 10.1007/s00726-011-1179-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2011] [Accepted: 11/22/2011] [Indexed: 10/15/2022]
Abstract
This study aimed to investigate the ability of curcumin to convert asparagine into acrylamide during heating at different temperatures. Binary and ternary model systems of asparagine-curcumin and asparagine-curcumin-fructose were used to determine the role of curcumin on acrylamide formation in competitive and uncompetitive reaction conditions. The results indicated that curcumin could potentially contribute to acrylamide formation under long-term heating conditions as long as asparagine was present in the medium. The amount of acrylamide formed in the ternary system was slightly higher than in the binary system during heating (p < 0.05), because of the higher concentrations of carbonyl compounds initially available. The kinetic trends were similar in both model systems evidencing that fructose reacted with asparagine more rapidly than curcumin. The data reveal that acrylamide formation in the temperature range of 150-200°C obeys Arrhenius law with activation energy of 79.1 kJ/mole. Data of this work showed the possibility that antioxidants having a carbonyl compound can react directly with ASN leading to acrylamide. The addition of antioxidants to foods may increase the formation of acrylamide upon long-term heating if free sugar concentration is low and ASN concentration is relatively high.
Collapse
|