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Seify M, Abedpour N, Talebi SF, Hazari V, Mehrara M, Koohestanidehaghi Y, Shoorei H, Bhandari RK. Impacts of Acrylamide on testis and spermatozoa. Mol Biol Rep 2024; 51:739. [PMID: 38874886 DOI: 10.1007/s11033-024-09677-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Accepted: 05/24/2024] [Indexed: 06/15/2024]
Abstract
Acrylamide (ACR) is an industrial chemical used to produce polyacrylamide, a synthetic polymer with a wide range of applications. Depending on the dosage, its presence in occupational and environmental sources poses potential health risks to humans and animals. ACR can be formed in starchy foods cooked at high temperatures. Its effects on human sperm are not well understood. Animal studies indicate that ACR induces toxicity in the male reproductive system through oxidative stress mechanisms. Exposure to ACR alters the normal structure of testicular tubules, leading to congestion, interstitial edema, degeneration of spermatogenic cells, formation of abnormal spermatid giant cells, and necrosis and apoptosis. It also disrupts the balance of important biomarkers such as malondialdehyde, nitric oxide, superoxide dismutase, catalase, and glutathione. ACR has a negative impact on mitochondrial function, antioxidant enzymes, ATP production, and sperm membrane integrity, resulting in decreased sperm quality. Furthermore, it interferes with the expression of steroidogenic genes associated with testosterone biosynthesis. This review explores the detrimental effects of ACR on sperm and testicular function and discusses the potential role of antioxidants in mitigating the adverse effects of ACR on male reproduction.
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Affiliation(s)
- Mohammad Seify
- Research and Clinical Center for Infertility, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Neda Abedpour
- Department of Anatomy, Faculty of Medicine, Urmia University of Medical Sciences, Azarbayjan E Gharbi, Urmia, Iran
| | | | - Vajihe Hazari
- Rooyesh Infertility Center, Birjand University of Medical Sciences, Birjand, Iran
| | - Mehrdad Mehrara
- Clinical Research Development Unit of Tabriz Valiasr Hospital, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Yeganeh Koohestanidehaghi
- Research and Clinical Center for Infertility, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Hamed Shoorei
- Rooyesh Infertility Center, Birjand University of Medical Sciences, Birjand, Iran.
- Clinical Research Development Unit of Tabriz Valiasr Hospital, Tabriz University of Medical Sciences, Tabriz, Iran.
- Cellular and Molecular Research Center, Birjand University of Medical Sciences, Birjand, Iran.
| | - Ramji Kumar Bhandari
- Division of Biological Sciences, University of Missouri, Columbia, MO, 65211, USA.
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Pérez-Lucas G, Navarro G, Navarro S. Understanding How Chemical Pollutants Arise and Evolve in the Brewing Supply Chain: A Scoping Review. Foods 2024; 13:1709. [PMID: 38890939 PMCID: PMC11171931 DOI: 10.3390/foods13111709] [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: 05/08/2024] [Revised: 05/24/2024] [Accepted: 05/27/2024] [Indexed: 06/20/2024] Open
Abstract
In this study, a critical review was carried out using the Web of ScienceTM Core Collection database to analyse the scientific literature published to date to identify lines of research and future perspectives on the presence of chemical pollutants in beer brewing. Beer is one of the world's most popular drinks and the most consumed alcoholic beverage. However, a widespread challenge with potential implications for human and animal health is the presence of physical, chemical, and/or microbiological contaminants in beer. Biogenic amines, heavy metals, mycotoxins, nitrosamines, pesticides, acrylamide, phthalates, bisphenols, microplastics, and, to a lesser extent, hydrocarbons (aliphatic chlorinated and polycyclic aromatic), carbonyls, furan-derivatives, polychlorinated biphenyls, and trihalomethanes are the main chemical pollutants found during the beer brewing process. Pollution sources include raw materials, technological process steps, the brewery environment, and packaging materials. Different chemical pollutants have been found during the beer brewing process, from barley to beer. Brewing steps such as steeping, kilning, mashing, boiling, fermentation, and clarification are critical in reducing the levels of many of these pollutants. As a result, their residual levels are usually below the maximum levels allowed by international regulations. Therefore, this work was aimed at assessing how chemical pollutants appear and evolve in the brewing process, according to research developed in the last few decades.
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Affiliation(s)
| | | | - Simón Navarro
- Department of Agricultural Chemistry, Geology and Pedology, School of Chemistry, University of Murcia, Campus Universitario de Espinardo, E-30100 Murcia, Spain; (G.P.-L.); (G.N.)
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3
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Sharafi K, Kiani A, Massahi T, Mansouri B, Ebrahimzadeh G, Moradi M, Fattahi N, Omer AK. Acrylamide in potato chips in Iran, health risk assessment and mitigation. FOOD ADDITIVES & CONTAMINANTS. PART B, SURVEILLANCE 2024; 17:46-55. [PMID: 37982369 DOI: 10.1080/19393210.2023.2283055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Accepted: 11/09/2023] [Indexed: 11/21/2023]
Abstract
This study aimed to determine the acrylamide content in potato chips sold in Kermanshah, Iran and assess the potential health concerns associated with acrylamide exposure. HPLC-DAD was used to analyse 120 samples across 40 brands. The possible non-carcinogenic risk index for adults was below 1 for all 40 brands (100%), but for children it was only below 1 for 9 brands (22.5%) and above 1 for 31 brands (77.5%). Regarding the possible carcinogenic risk index, for adults only 1 out of 40 brands rated > 10-4, whereas for children all brands rated > 10-4. This shows that children's exposure to acrylamide through potato chips consumption in Kermanshah can be considered a risk on cancer and exposure of adults requires attention and monitoring. The best way to reduce acrylamide in potato chips and associated health risks is to improve the production process, especially temperature and time.
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Affiliation(s)
- Kiomars Sharafi
- Research Center for Environmental Determinants of Health (RCEDH), Research Institute for Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
- Department of Environmental Health Engineering, School of Public Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Amir Kiani
- Regenerative Medicine Research Center (RMRC), Kermanshah University of Medical Sciences, Kermanshah, Iran
- Pharmaceutical Sciences Research Center, Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Tooraj Massahi
- Student research committee, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Borhan Mansouri
- Substance Abuse Prevention Research Center, Research Institute for Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Gholamreza Ebrahimzadeh
- Department of Environmental Health Engineering, School of Public Health, Zabol University of Medical Sciences, Zabol, Iran
| | - Masoud Moradi
- Research Center for Environmental Determinants of Health (RCEDH), Research Institute for Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Nazir Fattahi
- Research Center for Environmental Determinants of Health (RCEDH), Research Institute for Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Abdullah Khalid Omer
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
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4
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Guadalupe GA, Grandez-Yoplac DE, Arellanos E, Doménech E. Probabilistic Risk Assessment of Metals, Acrylamide and Ochratoxin A in Instant Coffee from Brazil, Colombia, Mexico and Peru. Foods 2024; 13:726. [PMID: 38472839 DOI: 10.3390/foods13050726] [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: 01/13/2024] [Revised: 02/21/2024] [Accepted: 02/23/2024] [Indexed: 03/14/2024] Open
Abstract
This study analysed the probabilistic risk to consumers associated with the presence of iAs, Cd, Cr, Hg, Pb, acrylamide (AA) and ochratoxin A (OTA) in instant coffee from Brazil, Colombia, Mexico and Peru. The results found iAs to be the metal with the highest concentrations (3.50 × 10-2 to 6.00 × 10-2 mg/kg), closely followed by Pb (1.70 × 10-2 to 2.70 × 10-2 mg/kg) and Cr (5.00 × 10-3 to 1.00 × 10-2 mg/kg), although these differences were not significant between countries. Cd and Hg were not detected. Focusing on AA, the concentrations ranged from 1.77 × 10-1 mg/kg (Peru) to 4.77 × 10-1 mg/kg (Brazil), while OTA ranged from 1.32 × 10-3 (Peru) to 1.77 × 10-3 mg/kg (Brazil) with significant differences between countries in both cases. As regards risk, the hazard quotient and hazard index were less than 1, meaning that the consumption of instant coffee represents a low level of concern for non-genotoxic effects. The results of the combination of margin of exposure and probability of exceedance indicated that the non-genotoxic effects of Pb, AA and OTA pose no threat. However, the probability values of suffering cancer from iAs and AA (between 1 × 10-6 and 1 × 10-4) indicated a moderate risk and that management measures should be taken.
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Affiliation(s)
- Grobert A Guadalupe
- Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva (INDES-CES), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, 342 Higos Urco, Chachapoyas 01001, Peru
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Dorila E Grandez-Yoplac
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Erick Arellanos
- Instituto de Investigación en Ingeniería Ambiental (INAM), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Higos Urco 342, Chachapoyas 01001, Peru
| | - Eva Doménech
- Instituto Universitario de Ingeniería de Alimentos Food-UPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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Alsafra Z, Kuuliala L, Scholl G, Saegerman C, Eppe G, De Meulenaer B. Characterizing the formation of process contaminants during coffee roasting by multivariate statistical analysis. Food Chem 2023; 427:136655. [PMID: 37364312 DOI: 10.1016/j.foodchem.2023.136655] [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: 11/28/2022] [Revised: 06/02/2023] [Accepted: 06/15/2023] [Indexed: 06/28/2023]
Abstract
Coffee is a relevant source of dietary exposure for neoformed furan, alkyl furans and acrylamide. In this study, different statistical methods (hierarchical cluster analysis, correlation analysis, partial least squares regression analysis) were used for characterizing the formation of these process contaminants in green coffee beans roasted under the same standardized conditions. The results displayed a strong correlation between sucrose levels and furans in relation to the other sugars analyzed, while acrylamide formation was strongly related to the free asparagine. The data suggest that a sufficiently large amino acid pool in green coffee favors Maillard-induced acrylamide formation from asparagine, while reactions amongst the carbonyl-containing sugar fragmentation products leading to furan formation are suppressed. If the pool of free amino acids is small, it is depleted faster during roasting, thus favoring the formation of furans by caramelization, basically a sugar degradation process in which reactive carbonyl substances are generated and react together.
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Affiliation(s)
- Zouheir Alsafra
- Mass Spectrometry Laboratory, MolSys Research Unit, University of Liege, Allée de la Chimie 3, B-6c Sart-Tilman, B-4000 Liege, Belgium
| | - Lotta Kuuliala
- Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium; Research Unit Knowledge-based Systems, Department of Data Analysis and Mathematical Modelling, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
| | - Georges Scholl
- Mass Spectrometry Laboratory, MolSys Research Unit, University of Liege, Allée de la Chimie 3, B-6c Sart-Tilman, B-4000 Liege, Belgium
| | - Claude Saegerman
- Research Unit of Epidemiology and Risk Analysis Applied to Veterinary Sciences (UREAR-ULiège), Department of Infectious and Parasitic Diseases, Faculty of Veterinary Medicine, University of Liège, 10 Avenue de Cureghem, Sart-Tilman, B-4000 Liège, Belgium
| | - Gauthier Eppe
- Mass Spectrometry Laboratory, MolSys Research Unit, University of Liege, Allée de la Chimie 3, B-6c Sart-Tilman, B-4000 Liege, Belgium.
| | - Bruno De Meulenaer
- Research Group Food Chemistry and Human Nutrition, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium
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6
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El-Sayed AA, Abdelhady MM, Jaafari SA, Alanazi TM, Mohammed AS. Impact of Some Enzymatic Treatments on Acrylamide Content in Biscuits. Processes (Basel) 2023. [DOI: 10.3390/pr11041041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023] Open
Abstract
Since its discovery in many heat-treatment foods in 2002, many efforts have been made to reduce acrylamide levels in foods. Methods to reduce acrylamide levels by reducing Maillard reaction products have been considered. However, baking cookies produces acrylamide, a carcinogenic compound. This study aimed to use a new quantitative index and formula for L-asparaginase, glucose oxidase, their 1:1 blending enzymes, baker’s yeast, and green tea powder (0.5 g/kg wheat flour) at a new proposed temperature of 37 °C for 30 min to reduce acrylamide production in biscuits and bakery products using new indicators such as asparagine reduction (%), the asparagine/acrylamide ratio, acrylamide reduction (%), and the asparagine/reducing sugar ratio. The highest acrylamide concentrations were reduced from 865 mg/kg in the blank sample (BT0) to 260 and 215 mg/kg in the mixed enzyme powder (1:1) (BT3)- and BT4-treated samples, respectively. The biscuit samples treated with 0.5 g/kg L-asparaginase reduced the acrylamide levels by approximately 67.63%, while the BT3 samples showed acrylamide levels of 69.94% and asparagine levels of 68.75% and 47%, respectively, compared with percentage in the untreated sample (blank), 95%. This percentage was 54.16% for the BT4 samples. The results showed that acrylamide was formed during baking, and all treatment samples inhibited its formation, making it possible to produce foods with low levels of acrylamide in starchy foods in the food industry at 37 °C for 30 min and preserving the quality and nutritional value of the final product. It can be used as a specialty food or functional food and protects school-agechildren, as well as youth on campus, from approximately 70–80% of their daily intake of acrylamide.
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7
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Mahfouz H, Dahran N, Abdel-Rahman Mohamed A, Abd El-Hakim YM, Metwally MMM, Alqahtani LS, Abdelmawlla HA, Wahab HA, Shamlan G, Nassan MA, Gaber RA. Stabilization of glutathione redox dynamics and CYP2E1 by green synthesized Moringa oleifera-mediated zinc oxide nanoparticles against acrylamide induced hepatotoxicity in rat model: Morphometric and molecular perspectives. Food Chem Toxicol 2023; 176:113744. [PMID: 36965644 DOI: 10.1016/j.fct.2023.113744] [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: 12/13/2022] [Revised: 03/11/2023] [Accepted: 03/22/2023] [Indexed: 03/27/2023]
Abstract
The terrible reality is that acrylamide (AA) is a common food contaminant found in a wide variety of commonly consumed foods. This research involves the advancement of a more dependable technique for the bio-fabrication of zinc oxide nanoparticles (ZNPs) through the green method using Moringa Oleifera extract (MO-ZNPs) as an efficient chelating agent for acrylamide (AA). The effects of AA on glutathione redox dynamics, liver function, lipid profile, and zinc residues in Sprague Dawley rats are investigated. Finally, the microarchitecture and immunohistochemical staining of Caspase-3 and CYP2E1 were determined in the liver tissue of rats. Four separate groups, including control, MO-ZNPs (10 mg/kg b.wt), AA (20 mg/kg b.wt), and AA + MO-ZNPs for 60 days. The results revealed a suppressed activity of glutathione redox enzymes (GSH, GPX,and GSR) on both molecular and biochemical levels. Also, AA caused elevated liver enzymes, hepatosomatic index, and immunohistochemical staining of caspase-3 and CYP2E1 expression. MO-ZNPs co-treatment, on the other hand, stabilized glutathione-related enzyme gene expression, normalized hepatocellular enzyme levels, and restored hepatic tissue microarchitectures. It could be assumed that MO-ZNPs is a promising hepatoprotective molecule for alleviating AA-induced hepatotoxicity. We witnessed changes in glutathione redox dynamics to be restorative. Glutathione and cytochrome P450 2E1 play crucial roles in AA detoxification, so maintaining a healthy glutathione redox cycle is necessary for disposing of AA toxicity.
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Affiliation(s)
- Hala Mahfouz
- Department of Medical Biochemistry and Molecular Biology, Faculty of Medicine, Kafrelsheikh University, Egypt
| | - Naief Dahran
- Department of Anatomy, Faculty of Medicine, University of Jeddah, Jeddah, Saudi Arabia
| | | | | | - Mohamed M M Metwally
- Department of Pathology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, 44511, Egypt
| | - Leena S Alqahtani
- Department of Biochemistry, College of Science, University of Jeddah, Jeddah, 23445, Saudi Arabia
| | - Hassan Abdelraheem Abdelmawlla
- Department of Anatomy, College of Medicine, Jouf University, Saudi Arabia; Anatomy and Embryology Department, College of Medicine, Beni-Suef University, Egypt
| | - Hazim A Wahab
- Histology Department, Faculty of Medicine, Menofiya University, Shebin El Kom, Egypt
| | - Ghalia Shamlan
- Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Riyadh, 11362, Saudi Arabia
| | - Mohamed A Nassan
- Department of Clinical Laboratory Sciences, Turabah University College, Taif University, PO Box 11099,Taif, 21944, Saudi Arabia.
| | - Rasha A Gaber
- Medical Biochemistry Department, Faculty of Medicine, Tanta University, Egypt
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8
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Research Progress of Programmed Cell Death Induced by Acrylamide. J FOOD QUALITY 2023. [DOI: 10.1155/2023/3130174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023] Open
Abstract
Acrylamide exposure through environment pollution and diet is very common in daily life. With the deepening of the study on the toxicity of acrylamide, it has attracted widespread attention for the effects of acrylamide on multiple organs through affecting a variety of programmed cell death. Multiple studies have shown that acrylamide could exert its toxic effect by inducing programmed cell death, but its specific molecular mechanism is still unclear. In this review, the research on the main forms of programmed cell death (apoptosis, autophagy, and programmed necrosis) induced by acrylamide and their possible mechanisms are reviewed. This review may provide basic data for further research of acrylamide and prevention of its toxicity.
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Haridevamuthu B, Manjunathan T, Guru A, Ranjith Wilson Alphonse C, Boopathi S, Murugan R, Gatasheh MK, Atef Hatamleh A, Juliet A, Gopinath P, Arockiaraj J. Amelioration of acrylamide induced neurotoxicity by benzo[b]thiophene analogs via glutathione redox dynamics in zebrafish larvae. Brain Res 2022; 1788:147941. [PMID: 35550141 DOI: 10.1016/j.brainres.2022.147941] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Revised: 05/02/2022] [Accepted: 05/05/2022] [Indexed: 01/20/2023]
Abstract
Acrylamide is a thermal process contaminant, which gets global attention due to its neurotoxic nature and its omnipresence in carbohydrate-rich foods. Chronic exposure to acrylamide leads to neuronal deterioration and motor dysfunction. Acrylamide could severely affect the antioxidant defense system, especially in the developing brain leading to premature neurological disorders. Acrylamide forms adduct in presynaptic neurons leading to neuroinflammation which is also a factor to consider. In this present study, we have explored whether our benzo[b]thiophene analogs, 1-(3-hydroxybenzo[b]thiophen-2-yl) ethanone (BP) and 1-(3-hydroxybenzo[b]thiophen-2-yl) propan-1-one hydrate (EP) with antioxidant activity, could inhibit the acrylamide-induced neurotoxicity-like behavior in zebrafish larvae. The experiment was set up to expose 3 days post fertilized (dpf) larvae to acrylamide (0.75 mM) for 3 days with or without compounds (80 µM). Locomotion behavioral analysis, antioxidants, glutathione, and acetylcholineesterase activity in the head region were analyzed after one day of the experimental procedure. We witnessed a restoration effect on glutathione redox dynamics. Since glutathione plays a crucial role in the detoxification of acrylamide, it is necessary to maintain the glutathione redox cycle to eliminate acrylamide from the body. BP and EP reduced the pro-inflammatory transcript in the head, which correlates with the reduction in oxidative stress. Finally, BP and EP showed a positive effect on synaptic vesicle cycling transcript and partially restores the motor neuron response to stimuli. Findings in this study showed the ability of compound BP and EP possess therapeutic value in oxidative stress-associated neurological disorders.
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Affiliation(s)
- B Haridevamuthu
- Department of Biotechnology, College of Science and Humanities, SRM Institute of Science and Technology, Kattankulathur 603 203, Chennai, Tamil Nadu, India
| | - Tamilvelan Manjunathan
- Department of Chemistry, College of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur 603 203, Chennai, Tamil Nadu, India
| | - Ajay Guru
- Department of Biotechnology, College of Science and Humanities, SRM Institute of Science and Technology, Kattankulathur 603 203, Chennai, Tamil Nadu, India
| | - Carlton Ranjith Wilson Alphonse
- Molecular and Nanomedicine Research Unit, Centre for Nanoscience and Nanotechnology, Sathyabama Institute of Science and Technology, Chennai 600119, Tamil Nadu, India
| | - Seenivasan Boopathi
- Department of Biotechnology, College of Science and Humanities, SRM Institute of Science and Technology, Kattankulathur 603 203, Chennai, Tamil Nadu, India
| | - Raghul Murugan
- Department of Biotechnology, College of Science and Humanities, SRM Institute of Science and Technology, Kattankulathur 603 203, Chennai, Tamil Nadu, India
| | - Mansour K Gatasheh
- Department of Biochemistry, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Ashraf Atef Hatamleh
- Department of Botany and Microbiology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Annie Juliet
- Institute for Cellular and Molecular Biology, The University of Texas at Austin, University Station A4800, Austin, TX 78712, USA
| | - Pushparathinam Gopinath
- Department of Chemistry, College of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur 603 203, Chennai, Tamil Nadu, India.
| | - Jesu Arockiaraj
- Department of Biotechnology, College of Science and Humanities, SRM Institute of Science and Technology, Kattankulathur 603 203, Chennai, Tamil Nadu, India.
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10
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Yuksel F, Kayacier A. Effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113354] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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11
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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.
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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
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12
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González N, Marquès M, Calderón J, Collantes R, Corraliza L, Timoner I, Bosch J, Castell V, Domingo JL, Nadal M. Occurrence and dietary intake of food processing contaminants (FPCs) in Catalonia, Spain. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104272] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Henao SJ, Petrarca MH, Braga PAC, Arisseto AP. Acrylamide in non-centrifugal sugar from Latin American markets: in-house validation of an LC-MS/MS method, dietary exposure assessment and risk characterisation in Brazil and Colombia. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:1456-1469. [PMID: 34157939 DOI: 10.1080/19440049.2021.1933205] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
A liquid chromatography tandem mass spectrometry method (LC-MS/MS) preceded by a rapid and simple QuEChERS-based sample preparation was developed and validated for the determination of acrylamide in non-centrifugal sugar (NCS), a solid product obtained from sugarcane juice without centrifugation, up to a concentration greater than 90 ºBrix. Adequate linearity in calibration curves, analytical selectivity and sensitivity were achieved. A limit of detection (LOD) and a limit of quantitation (LOQ) of 10 and 20 µg kg-1, respectively, were obtained. Recoveries (84.3-107.5%) and coefficients of variation (CV<15%) for repeatability and reproducibility conditions were appropriate in intraday and interday laboratory conditions. The concentration of acrylamide was determined in 76 commercial samples of NCS from different Latin American countries and ranged from <20 to 1414 µg kg-1. The highest mean acrylamide amounts were found in samples from Peru, Ecuador and Colombia (636, 446 and 401 µg kg-1, respectively). Considering the form of the product, the highest average levels were found in granulated NCS (517 µg kg-1) when compared to block (294 µg kg-1). Within the Colombian samples, organic NCS, made with natural flocculant, presented a higher acrylamide mean concentration (721 µg kg-1) than conventional samples (363 µg kg-1). Although the Margin of Exposure (MOE) values for neurotoxicity suggested that the estimated intakes in Brazil and Colombia are not a concern, MOEs obtained for neoplastic effects raised attention.
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Affiliation(s)
- Sandra J Henao
- Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, Brazil
| | - Mateus H Petrarca
- Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, Brazil
| | - Patricia Aparecida C Braga
- Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, Brazil
| | - Adriana P Arisseto
- Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, Brazil
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14
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Sadowska-Rociek A, Surma M. A survey on thermal processing contaminants occurrence in dark craft beers. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103888] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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15
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Barrios-Rodríguez YF, Pedreschi F, Rosowski J, Gómez JP, Figari N, Castillo O, Mariotti Celis MS. Is the dietary acrylamide exposure in Chile a public health problem? Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:1126-1135. [PMID: 33989119 DOI: 10.1080/19440049.2021.1914867] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
This study estimates for the first time dietary acrylamide intake in Chile and conducts exposure risk assessments using the margin of exposure (MOE) method. A consumption frequency survey of starchy foods was carried out in the metropolitan region of Santiago, Chile on people from different socioeconomic levels aged between 12 and 65 years old. The acrylamide contents of the most frequently consumed foods were determined by an in-house validated GC-MS technique. The potatoes and bread group contributed ~77% to the dietary acrylamide exposure in Chile, with estimated daily mean exposure of 0.55 µg kgbw-1 day-1 and 0.22 µg kgbw-1 day-1, respectively. Chilean population aged between 12 and 17 years old presented the highest acrylamide intake (mean, 1.27 µg kgbw-1 day-1; 95th percentile, 3.90 µg kgbw-1 day-1). Finally, since the estimated MOEs were lower than 10,000, the dietary acrylamide exposure in the metropolitan region of Santiago, Chile is of public health concern according to the EFSA criteria.
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Affiliation(s)
- Yeison Fernando Barrios-Rodríguez
- Departmento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Santiago, Chile.,Centro Surcolombiano de Investigación en Café "CESURCAFÉ", Universidad Surcolombiana, Neiva, Colombia
| | - Franco Pedreschi
- Departmento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Jaime Rosowski
- Department of Nutrition, Diabetes and Metabolism, School of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Juan Pablo Gómez
- Departmento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Nicole Figari
- Department of Nutrition, Diabetes and Metabolism, School of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Oscar Castillo
- Escuela de Nutrición y Dietética, Facultad de Medicina, Unversidad Finis Terrae, Santiago, Chile
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16
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Perera DN, Hewavitharana GG, Navaratne SB. Comprehensive Study on the Acrylamide Content of High Thermally Processed Foods. BIOMED RESEARCH INTERNATIONAL 2021; 2021:6258508. [PMID: 33681355 PMCID: PMC7925045 DOI: 10.1155/2021/6258508] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 02/10/2021] [Accepted: 02/13/2021] [Indexed: 11/17/2022]
Abstract
Acrylamide (AA) formation in starch-based processed foods at elevated temperatures is a serious health issue as it is a toxic and carcinogenic substance. However, the formation of more AA entangles with modern-day fast food industries, and a considerable amount of this ingredient is being consumed by fast food eaters inadvertently throughout the world. This article reviews the factors responsible for AA formation pathways, investigation techniques of AA, toxicity, and health-related issues followed by mitigation methods that have been studied in the past few decades comprehensively. Predominantly, AA and hydroxymethylfurfural (HMF) are produced via the Maillard reaction and can be highlighted as the major heat-induced toxins formulated in bread and bakery products. Epidemiological studies have shown that there is a strong relationship between AA accumulation in the body and the increased risk of cancers. The scientific community is still in a dearth of technology in producing AA-free starch-protein-fat-based thermally processed food products. Therefore, this paper may facilitate the food scientists to their endeavor in developing mitigation techniques pertaining to the formation of AA and HMF in baked foods in the future.
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Affiliation(s)
- Dilini N. Perera
- Department of Food Science and Technology, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka
| | - Geeth G. Hewavitharana
- Department of Food Science and Technology, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka
| | - S. B. Navaratne
- Department of Food Science and Technology, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka
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17
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Navarro KM, Silva JC, Ossick MV, Nogueira AB, Etchegaray A, Mendes RK. Low-Cost Electrochemical Determination of Acrylamide in Processed Food Using a Hemoglobin – Iron Magnetic Nanoparticle – Chitosan Modified Carbon Paste Electrode. ANAL LETT 2020. [DOI: 10.1080/00032719.2020.1795668] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Kamily M. Navarro
- Faculdade de Química, Pontifícia Universidade Católica de Campinas (PUC-Campinas), Campinas, SP, Brasil
| | - Jocimara C. Silva
- Faculdade de Química, Pontifícia Universidade Católica de Campinas (PUC-Campinas), Campinas, SP, Brasil
| | - Marina Vian Ossick
- Faculdade de Química, Pontifícia Universidade Católica de Campinas (PUC-Campinas), Campinas, SP, Brasil
| | - Alessandra B. Nogueira
- Faculdade de Química, Pontifícia Universidade Católica de Campinas (PUC-Campinas), Campinas, SP, Brasil
| | - Augusto Etchegaray
- Faculdade de Química, Pontifícia Universidade Católica de Campinas (PUC-Campinas), Campinas, SP, Brasil
| | - Renata K. Mendes
- Faculdade de Química, Pontifícia Universidade Católica de Campinas (PUC-Campinas), Campinas, SP, Brasil
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18
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Rifai L, Saleh FA. A Review on Acrylamide in Food: Occurrence, Toxicity, and Mitigation Strategies. Int J Toxicol 2020; 39:93-102. [PMID: 32013673 DOI: 10.1177/1091581820902405] [Citation(s) in RCA: 106] [Impact Index Per Article: 26.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/08/2022]
Abstract
Acrylamide (AA) is a food contaminant present in a wide range of frequently consumed foods, which makes human exposure to this toxicant unfortunately unavoidable. However, efforts to reduce the formation of AA in food have resulted in some success. This review aims to summarize the occurrence of AA and the potential mitigation strategies of its formation in foods. Formation of AA in foods is mainly linked to Maillard reaction, which is the first feasible route that can be manipulated to reduce AA formation. Furthermore, manipulating processing conditions such as time and temperature of the heating process, and including certain preheating treatments such as soaking and blanching, can further reduce AA formation. Due to the high exposure to AA, recognition of its toxic effect is necessary, especially in developing countries where awareness about AA health risks is still very low. Therefore, this review also focuses on the different toxic effects of AA exposure, including neurotoxicity, genotoxicity, carcinogenicity, reproductive toxicity, hepatotoxicity, and immunotoxicity.
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Affiliation(s)
- Lubna Rifai
- Department of Nutrition & Dietetics, Faculty of Health Sciences, Beirut Arab University, Beirut, Lebanon
| | - Fatima A Saleh
- Department of Medical Laboratory Sciences, Faculty of Health Sciences, Beirut Arab University, Beirut, Lebanon
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19
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Roszko MŁ, Szczepańska M, Szymczyk K, Rzepkowska M. Dietary risk evaluation of acrylamide intake with bread in Poland, determined by two comparable cleanup procedures. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2019; 13:1-9. [DOI: 10.1080/19393210.2019.1666924] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Marek Łukasz Roszko
- Department of Food Analysis, Institute of Agricultural and Food Biotechnology, Warsaw, Poland
| | - Magdalena Szczepańska
- Department of Food Analysis, Institute of Agricultural and Food Biotechnology, Warsaw, Poland
| | - Krystyna Szymczyk
- Department of Food Analysis, Institute of Agricultural and Food Biotechnology, Warsaw, Poland
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20
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Crawford LM, Kahlon TS, Chiu MCM, Wang SC, Friedman M. Acrylamide Content of Experimental and Commercial Flatbreads. J Food Sci 2019; 84:659-666. [PMID: 30730568 DOI: 10.1111/1750-3841.14456] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2018] [Revised: 12/20/2018] [Accepted: 01/07/2019] [Indexed: 01/19/2023]
Abstract
Acrylamide, formed in baked and fried plant-based foods, is reported to induce numerous adverse effects in cells, animals, and humans. Examples from the literature show that processed potato- and cereal-based products are two major food types that seem to contribute the highest amounts of acrylamide to the diet worldwide. To meet both the demand for gluten-free products and the interest in alternative grains, we previously developed recipes for flatbreads using a variety of different grains. In this study, we determined the acrylamide content of 15 experimental flatbreads made from a variety of flours and 21 commercial flatbreads. The application of a validated, highly sensitive HPLC/MS method revealed that flatbreads made with the following flours baked at 195.5 °C for 2 min had very low (<10 μg/kg) levels of acrylamide: brown rice, buckwheat, cornmeal, millet, oat, and quinoa. The acrylamide levels of the following flatbreads were 14 to 59 μg/kg: rye, sorghum, soy, wheat, commercial pita, pita crackers, pizza, naan, and lavash. Wheat-based matzo breads, which are rapidly baked to a crisp texture at high heat (∼400 °C), contained 101 to 504 μg/kg acrylamide. Potato-based products were some of the highest of the products tested, ranging from 153 (potato pancakes) to 2,070 (potato-containing gluten-free matzos) μg/kg acrylamide. Except for the potato-containing products, the flatbreads made in this study were lower in acrylamide content (<3 to 21.3 μg/kg) than any of the commercial products tested. Of these experimental flatbreads, wheat- and sorghum-based products were the highest. Flatbreads from alternative grains can result in gluten-free products with high nutritional value and less acrylamide. PRACTICAL APPLICATION: Acrylamide formation is dependent on both the composition of the food product and the method of cooking. Flatbreads have the potential to be high in acrylamide due to cooking methods which lead to the development of desirable browning products. Flatbreads developed in this study using alternative and ancient grains were mostly lower in acrylamide content than their wheat counterpart, suggesting that they can serve as a low-acrylamide, gluten-free functional food.
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Affiliation(s)
- Lauren M Crawford
- Dept. of Food Science and Technology, Univ. of California, Davis, CA, 95616, U.S.A
| | - Talwinder S Kahlon
- Healthy Processed Foods Research, Western Regional Research Center, Agricultural Research Service, United States Dept. of Agriculture, Albany, CA, 94710, U.S.A
| | - Mei-Chen M Chiu
- Healthy Processed Foods Research, Western Regional Research Center, Agricultural Research Service, United States Dept. of Agriculture, Albany, CA, 94710, U.S.A
| | - Selina C Wang
- Dept. of Food Science and Technology, Univ. of California, Davis, CA, 95616, U.S.A
| | - Mendel Friedman
- Healthy Processed Foods Research, Western Regional Research Center, Agricultural Research Service, United States Dept. of Agriculture, Albany, CA, 94710, U.S.A
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21
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Petrarca MH, Rosa MA, Queiroz SCN, Godoy HT. Simultaneous determination of acrylamide and 4-hydroxy-2,5-dimethyl-3(2H)-furanone in baby food by liquid chromatography-tandem mass spectrometry. J Chromatogr A 2017; 1522:62-69. [PMID: 28985902 DOI: 10.1016/j.chroma.2017.09.052] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2017] [Revised: 08/24/2017] [Accepted: 09/22/2017] [Indexed: 11/16/2022]
Abstract
A liquid chromatography triple quadrupole mass spectrometry method was developed and validated for the simultaneous determination of acrylamide and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) in baby food. The sample preparation involves acetonitrile-based extraction combined with dispersive primary secondary amine (PSA) cleanup and cation-exchange solid-phase extraction (SPE), which promotes efficient removal of matrix interferences. Analytical selectivity and sensitivity were achieved for the quantification of acrylamide and HDMF in complex matrices such as fruit, cereal and milk-based baby foods; furthermore, adequate linearity (range 10-300μgkg-1) in solvent and matrix-matched calibration curves, and appropriate recoveries (94-110%) and precision (RSD≤10%), under repeatability and within-laboratory reproducibility conditions, were also obtained. Expanded measurement uncertainty was estimated at the 20μgkg-1 level (limit of quantification) on the basis of data obtained from in-house validation, with values of 25.5 and 16.5% for acrylamide and HDMF, respectively. The fitness for purpose of developed method was verified by analyzing 15 commercial baby foods available in the Brazilian market. Acrylamide was detected in one plum-based baby food (35μgkg-1) while HDMF in 67% of the samples analyzed (levels between 25 and 262μgkg-1).
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Affiliation(s)
- Mateus Henrique Petrarca
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.
| | - Maria Aparecida Rosa
- Laboratory of Residues and Contaminants, Brazilian Agricultural Research Corporation, EMBRAPA Environment, 13820-000 Jaguariúna, SP, Brazil
| | - Sonia Claudia Nascimento Queiroz
- Laboratory of Residues and Contaminants, Brazilian Agricultural Research Corporation, EMBRAPA Environment, 13820-000 Jaguariúna, SP, Brazil
| | - Helena Teixeira Godoy
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
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22
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Tran NL, Barraj LM, Collinge S. Reduction in Dietary Acrylamide Exposure-Impact of Potatoes with Low Acrylamide Potential. RISK ANALYSIS : AN OFFICIAL PUBLICATION OF THE SOCIETY FOR RISK ANALYSIS 2017; 37:1754-1767. [PMID: 27866376 DOI: 10.1111/risa.12709] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2015] [Revised: 08/01/2016] [Accepted: 08/14/2016] [Indexed: 06/06/2023]
Abstract
Acrylamide forms primarily from a reaction between reducing sugars (e.g., glucose and fructose) and an amino acid (asparagine, Asn) formed naturally in foods, including potatoes. This reaction occurs when carbohydrate-rich foods are heated at temperatures above 120 °C. Multiple potato varieties were transformed with potato genomic DNA that results in down-regulation of the expression of the asparagine synthetase-1 gene (Asn1), significantly reducing synthesis of free Asn, and consequently lowering the potential to form acrylamide during cooking. These potatoes with low acrylamide potential (LAP) were tested in agronomic trials, and processed into French fries and potato chips. Decreased levels of acrylamide were measured in these cooked food products when derived from LAP potatoes compared with those derived from conventional potatoes. These reductions can be directly attributed to reduction in Asn levels in the LAP potatoes. The corresponding average reduction in exposure to acrylamide from French fry and potato chip consumption is estimated to be 65%, which would amount to approximately a 25% reduction in overall dietary exposure. Considering that children consume nearly three times more acrylamide than adults on a per kg body weight basis, they would experience the most impact from the reduced acrylamide associated with LAP potatoes. The potential public health impacts, in context of dietary acrylamide exposure reduction, are discussed in this study.
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23
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Hu F, Jin SQ, Zhu BQ, Chen WQ, Wang XY, Liu Z, Luo JW. Acrylamide in thermal-processed carbohydrate-rich foods from Chinese market. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2017; 10:228-232. [DOI: 10.1080/19393210.2017.1329233] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Fan Hu
- Department of Food, Zhejiang Institute of Food and Drug Control, Hangzhou, P.R. China
| | - Shao Qiang Jin
- Department of Food, Zhejiang Institute of Food and Drug Control, Hangzhou, P.R. China
| | - Bing Qi Zhu
- Department of Food, Zhejiang Institute of Food and Drug Control, Hangzhou, P.R. China
| | - Wan Qin Chen
- Department of Food, Zhejiang Institute of Food and Drug Control, Hangzhou, P.R. China
| | - Xin Yi Wang
- Department of Public Health Surveillance and Advisory, Zhejiang Provincial Centre for Disease Control and Prevention, Hangzhou, P.R. China
| | - Zhu Liu
- Department of Food, Zhejiang Institute of Food and Drug Control, Hangzhou, P.R. China
| | - Jin Wen Luo
- Department of Food, Zhejiang Institute of Food and Drug Control, Hangzhou, P.R. China
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24
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Hariri E, Abboud MI, Demirdjian S, Korfali S, Mroueh M, Taleb RI. Carcinogenic and neurotoxic risks of acrylamide and heavy metals from potato and corn chips consumed by the Lebanese population. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.03.009] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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25
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A new derivatization approach with d-cysteine for the sensitive and simple analysis of acrylamide in foods by liquid chromatography–tandem mass spectrometry. J Chromatogr A 2014; 1361:117-24. [DOI: 10.1016/j.chroma.2014.07.094] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2014] [Revised: 07/29/2014] [Accepted: 07/30/2014] [Indexed: 11/19/2022]
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26
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Risks of dietary acrylamide exposure: A systematic review. Food Chem 2014; 157:310-22. [DOI: 10.1016/j.foodchem.2014.02.046] [Citation(s) in RCA: 65] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2013] [Revised: 02/06/2014] [Accepted: 02/12/2014] [Indexed: 01/26/2023]
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27
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Can NO, Arli G. ANALYSIS OF ACRYLAMIDE IN TRADITIONAL AND NONTRADITIONAL FOODS IN TURKEY USING HPLC–DAD WITH SPE CLEANUP. J LIQ CHROMATOGR R T 2014. [DOI: 10.1080/10826076.2012.758148] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Nafiz Oncu Can
- a Department of Analytical Chemistry , Faculty of Pharmacy, Anadolu University , Yunusemre Campus , Eskisehir , Turkey
| | - Goksel Arli
- a Department of Analytical Chemistry , Faculty of Pharmacy, Anadolu University , Yunusemre Campus , Eskisehir , Turkey
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28
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Lee S, Yoo M, Koo M, Kim HJ, Kim M, Park SK, Shin D. In-house-validated liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for survey of acrylamide in various processed foods from Korean market. Food Sci Nutr 2013; 1:402-7. [PMID: 24804047 PMCID: PMC3967774 DOI: 10.1002/fsn3.56] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2013] [Revised: 07/11/2013] [Accepted: 07/14/2013] [Indexed: 11/08/2022] Open
Abstract
Acrylamide (AA) is a chemical found in starchy foods that have been cooked at high temperatures. The objective of this study is to monitor the levels of AA in a total of 274 samples of potato chips, chips (except potato chips), biscuits, French fries, breakfast cereals, chocolate products, tea, seasoned laver, and nut products sampled in Korean market. These processed foods include (1) potato chips, (2) chips (except potato chips), (3) biscuits, (4) French fries, (5) breakfast cereals, (6) chocolate products, (7) tea, (8) seasoned laver, and (9) nut products. Samples used for this study were cleaned up using HLB Oasis polymeric and Accucat mixed-mode anion and cation exchange solid-phase extraction cartridge. Liquid chromatography-tandem mass spectroscopy (LC-MS/MS) was validated in-house as an efficient analytical method for the routine analysis of AA in various food products. AA was detected with a Fortis dC18 (1.7 μm, 100 mm × 2.1 mm) column using 0.5% methanol/0.1% acetic acid in water as the mobile phase. Good results were obtained with respect to repeatability (RSDs < 5%). The recoveries obtained for a variety of food matrices ranged between 94.5% and 107.6%. Quantification during routine monitoring was sensitive enough to detect AA at a concentration of 10 μg/kg. A total of 274 food samples were analyzed for AA. The AA levels in the food groups were in the following order: potato chips > French fries > biscuits > tea > chips (except potato chips) > seasoned laver > breakfast cereals > chocolate products > nut products. AA was detected at levels ranging from not detectable to 1435 μg/kg.
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Affiliation(s)
- Sanghee Lee
- Food Analysis Center, Korea Food Research Institute Seongnam, Korea
| | - Miyoung Yoo
- Food Analysis Center, Korea Food Research Institute Seongnam, Korea
| | - Minseon Koo
- Food Analysis Center, Korea Food Research Institute Seongnam, Korea
| | - Hyun Jung Kim
- Food Analysis Center, Korea Food Research Institute Seongnam, Korea
| | - Meehye Kim
- Food Contaminants Division, Korea Food and Drug Administration Seoul, Korea
| | - Sung-Kug Park
- Food Contaminants Division, Korea Food and Drug Administration Seoul, Korea
| | - Dongbin Shin
- Food Analysis Center, Korea Food Research Institute Seongnam, Korea
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29
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Chen YH, Xia EQ, Xu XR, Ling WH, Li S, Wu S, Deng GF, Zou ZF, Zhou J, Li HB. Evaluation of acrylamide in food from China by a LC/MS/MS method. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2012; 9:4150-8. [PMID: 23202837 PMCID: PMC3524618 DOI: 10.3390/ijerph9114150] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/27/2012] [Revised: 10/15/2012] [Accepted: 10/23/2012] [Indexed: 11/16/2022]
Abstract
Acrylamide is potential carcinogenic compound that possesses neurotoxicity activity. In this study, the levels of acrylamide in 123 selected food samples from China was evaluated using a LC/MS/MS method. One hundred and fifteen (115) out of 123 samples showed positive levels of acrylamide in the range of 0.41 to 4,126.26 µg/kg. Generally, the highest acrylamide levels were found in fried products, such as potato, prawn strips and rice crust, with average values of 604.27, 341.40, and 201.51 µg/kg, respectively. Heated protein-rich food also showed some acrylamide content (ranging from 2.31 to 78.57 µg/kg). The results revealed that a potential acrylamide public health risk occurred in processed snacks, as well as the food consumed daily. This study supplied new information on acrylamide content of a variety of heat-treated foods from China.
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Affiliation(s)
- Yong-Hong Chen
- Guangdong Inspection and Quarantine Technology Center, Guangzhou 510623, China; (Y.-H.C.); (Z.-F.Z.)
| | - En-Qin Xia
- School of Public Health, Guangdong Medical College, Dongguan 510234, China;
| | - Xiang-Rong Xu
- Key Laboratory of Marine Bio-Resources Sustainable Utilization, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China
| | - Wen-Hua Ling
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China; (W.-H.L.); (S.L.); (S.W.); (G.-F.D.); (J.Z.)
| | - Sha Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China; (W.-H.L.); (S.L.); (S.W.); (G.-F.D.); (J.Z.)
| | - Shan Wu
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China; (W.-H.L.); (S.L.); (S.W.); (G.-F.D.); (J.Z.)
| | - Gui-Fang Deng
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China; (W.-H.L.); (S.L.); (S.W.); (G.-F.D.); (J.Z.)
| | - Zhi-Fei Zou
- Guangdong Inspection and Quarantine Technology Center, Guangzhou 510623, China; (Y.-H.C.); (Z.-F.Z.)
| | - Jing Zhou
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China; (W.-H.L.); (S.L.); (S.W.); (G.-F.D.); (J.Z.)
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China; (W.-H.L.); (S.L.); (S.W.); (G.-F.D.); (J.Z.)
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Chen MJ, Hsu HT, Lin CL, Ju WY. A statistical regression model for the estimation of acrylamide concentrations in French fries for excess lifetime cancer risk assessment. Food Chem Toxicol 2012; 50:3867-76. [DOI: 10.1016/j.fct.2012.07.010] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2011] [Revised: 06/27/2012] [Accepted: 07/06/2012] [Indexed: 11/26/2022]
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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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Dietary acrylamide exposure and hemoglobin adducts--National Health and Nutrition Examination Survey (2003-04). Food Chem Toxicol 2010; 48:3098-108. [PMID: 20696196 DOI: 10.1016/j.fct.2010.08.003] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2009] [Revised: 07/13/2010] [Accepted: 08/04/2010] [Indexed: 11/20/2022]
Abstract
The objective of this study is to evaluate the relationship between dietary AA and hemoglobin adducts using the National Health and Nutrition Examination Survey (NHANES, 2003-04). Measured acrylamide (AA-Hb) and glycidamide (Gly-Hb) hemoglobin adducts for over 7000 participants >3 years, 24-h dietary recall, food frequency questionnaire (FFQ), lifestyle and demographic data, and anthropometric measurements are available from NHANES (2003-04). The 24-h dietary recall and FFQ data were combined with AA concentration data in food from the US FDA to estimate "usual" AA dietary exposure. The associations between dietary AA and AA-Hb and Gly-Hb were evaluated using linear regression models with smoking, age, gender, energy and macronutrient intake, body surface area, and activity level as covariates. Dietary AA positively correlates with AA-Hb and Gly-Hb (p<0.05) but the correlation is small (R-Squared<3.5%). Relative to the background adduct levels, the incremental increase in AA-Hb and Gly-Hb from average dietary AA is small (7% and 9% for AA-Hb and Gly-Hb, respectively). Non-dietary sources of exposure, measurement errors associated with the use of the FFQ, and uncertainty in the data on AA levels in foods are possible explanations for the observed lack of association between dietary AA and AA-Hb and Gly-Hb.
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Boroushaki MT, Nikkhah E, Kazemi A, Oskooei M, Raters M. Determination of acrylamide level in popular Iranian brands of potato and corn products. Food Chem Toxicol 2010; 48:2581-4. [PMID: 20600544 DOI: 10.1016/j.fct.2010.06.011] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2010] [Revised: 06/04/2010] [Accepted: 06/07/2010] [Indexed: 10/19/2022]
Abstract
Acrylamide is a chemical found in starchy foods that have been cooked at high temperatures. These include crisps, chips, bread and crisp breads. It was first discovered by scientists in Sweden in 2002. The Objective of this study is to determine the level of acrylamide in popular Iranian brands of potato crisps and corn products, produced by domestic food industrial factories. For this reason 7 brands of potato and 8 brands of corn products (10 each) were collected, crashed and after preparing the extracts of each sample, using LC-MS-MS spectrometry for measuring acrylamide amount. Results showed that in different brands of potato and corn products there were different amounts (244-1688 microg/kg) and (<30-410 microg/kg) of acrylamide, respectively. As acrylamide is a dangerous toxin for human health, so it needs to reduce the level of acrylamide in these products that are used extensively by people specially children.
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Affiliation(s)
- Mohammad Taher Boroushaki
- Dept of Pharmacology and Pharmacological Research Center of Medicinal Plants, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
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Tateo F, Bononi M, Gallone F. Acrylamide content in potato chips on the Italian market determined by liquid chromatography tandem mass spectrometry. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2009.02176.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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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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Arisseto AP, Toledo MCDF, Govaert Y, van Loco J, Fraselle S, Degroodt JM, Caroba DCR. Contribution of selected foods to acrylamide intake by a population of Brazilian adolescents. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.05.024] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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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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