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Heaney D, Padilla-Zakour OI, Chen C. Processing and preservation technologies to enhance indigenous food sovereignty, nutrition security and health equity in North America. Front Nutr 2024; 11:1395962. [PMID: 38962432 PMCID: PMC11221487 DOI: 10.3389/fnut.2024.1395962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Accepted: 06/07/2024] [Indexed: 07/05/2024] Open
Abstract
Indigenous foods are carriers of traditional native North American food culture and living philosophy. They are featured by the wide varieties in fresh and processed forms, richness in nutrition, flavor, health benefits and diversity in origins, but are usually misunderstood or underrepresented in the modern food systems. Conventional processing and cooking methods are sometimes labor-intensive, less efficient and lack science-based guidelines to prevent unseen safety risks and food loss. Global and regional climate change have caused additional challenges to conventional cooking/processing, and increased native communities' reliance on externally produced foods, which have resulted in increasing nutritional unbalance and prevalence of diet-related health issues. Current and emerging technologies, such as storage and packaging, drying, safety processing, canning, pickling, and fermentation, which treat foods under optimized conditions to improve the safety and extend the shelf-life, are increasingly used in current food systems. Therefore, exploring these technologies for indigenous foods offers opportunities to better preserve their nutrition, safety, and accessibility, and is critical for the sovereignty and independence of indigenous food systems, and sustainability of indigenous food culture. This mini-review focuses on identifying adoptable processing and preservation technologies for selected traditional indigenous foods in North America, summarizing education, extension, and outreach resources and discussing the current challenges and future needs critical to expanding knowledge about indigenous foods and improving food sovereignty, nutrition security, and health equity.
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Affiliation(s)
| | - Olga I. Padilla-Zakour
- Department of Food Science, Cornell AgriTech, Cornell University, Geneva, NY, United States
| | - Chang Chen
- Department of Food Science, Cornell AgriTech, Cornell University, Geneva, NY, United States
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Wächter K, Longin CFH, Winterhalter PR, Bertsche U, Szabó G, Simm A. The Antioxidant Potential of Various Wheat Crusts Correlates with AGE Content Independently of Acrylamide. Foods 2023; 12:4399. [PMID: 38137203 PMCID: PMC10743060 DOI: 10.3390/foods12244399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Revised: 11/24/2023] [Accepted: 11/28/2023] [Indexed: 12/24/2023] Open
Abstract
Epidemiological studies have indicated that the consumption of whole-grain products is associated with a reduced risk of cardiovascular diseases, type II diabetes, and cancer. In the case of bread, high amounts of antioxidants and advanced glycation end products (AGEs) are formed during baking by the Maillard reaction in the bread crust; however, the formation of potentially harmful compounds such as acrylamide also occurs. This study investigated the antioxidant responses of different soluble extracts from whole-grain wheat bread crust extracts (WBCEs) in the context of the asparagine, AGE, and acrylamide content. For that, we analyzed nine bread wheat cultivars grown at three different locations in Germany (Hohenheim, Eckartsweier, and Oberer Lindenhof). We determined the asparagine content in the flour of the 27 wheat cultivars and the acrylamide content in the crust, and measured the antioxidant potential using the induced expression of the antioxidant genes GCLM and HMOX1 in HeLa cells. Our study uncovered, for the first time, that the wheat crust's antioxidant potential correlates with the AGE content, but not with the acrylamide content. Mass spectrometric analyses of WBCEs for identifying AGE-modified proteins relevant to the antioxidant potential were unsuccessful. However, we did identify the wheat cultivars with a high antioxidant potential while forming less acrylamide, such as Glaucus and Lear. Our findings indicate that the security of BCEs with antioxidative and cardioprotective potential can be improved by choosing the right wheat variety.
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Affiliation(s)
- Kristin Wächter
- Department for Cardiac Surgery, University Hospital Halle (Saale), Martin-Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany; (P.R.W.); (G.S.); (A.S.)
| | | | - Patrick R. Winterhalter
- Department for Cardiac Surgery, University Hospital Halle (Saale), Martin-Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany; (P.R.W.); (G.S.); (A.S.)
| | - Ute Bertsche
- Core Facility Hohenheim, Mass Spectrometry Module, University of Hohenheim, 70599 Stuttgart, Germany;
| | - Gábor Szabó
- Department for Cardiac Surgery, University Hospital Halle (Saale), Martin-Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany; (P.R.W.); (G.S.); (A.S.)
| | - Andreas Simm
- Department for Cardiac Surgery, University Hospital Halle (Saale), Martin-Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany; (P.R.W.); (G.S.); (A.S.)
- Center for Medical Basic Research, Martin-Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany
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Akwagiobe E, Ekpenyong M, Asitok A, Amenaghawon A, Ubi D, Ikharia E, Kusuma H, Antai S. Strain improvement, artificial intelligence optimization, and sensitivity analysis of asparaginase-mediated acrylamide reduction in sweet potato chips. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2358-2369. [PMID: 37424578 PMCID: PMC10326208 DOI: 10.1007/s13197-023-05757-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/02/2023] [Accepted: 03/26/2023] [Indexed: 07/11/2023]
Abstract
In recent times, L-asparaginase has emerged as a potential anti-carcinogen through hydrolysis of L-asparagine in the blood for anti-leukemic application, and in carbohydrate-based foods, for acrylamide reduction applications. In this study, Aspergillus sydowii strain UCCM 00124 produced an L-asparaginase with a baseline acrylamide reduction potential of 64.5% in sweet potato chips. Plasma mutagenesis at atmospheric pressure and room temperature (ARTP) was employed to improve L-asparaginase production while artificial neural network embedded with genetic algorithm (ANN-GA) and global sensitivity analysis were used to identify and optimize process conditions for improved acrylamide reduction in sweet potato chips. The ARTP mutagenesis generated a valine-deficient mutant, Val-Asp-S-180-L with 2.5-fold L-asparaginase improvement. The ANN-GA hybrid evolutionary intelligence significantly improved process efficiency to 98.18% under optimized conditions set as 118.6 °C, 726.37 g/L asparagine content, 9.92 µg/mL L-asparaginase, 4.54% NaCl, and soaking time of 15 h without significant changes in sensory properties. The sensitivity index revealed initial asparagine content as the most sensitive parameter to the bioprocess. The enzyme demonstrated significant thermo-stability with Arrhenius deactivation rate constant, Kd, of 0.00562 min-1 and half-life, t1/2, of 123.35 min at 338 K. These conditions are recommended for sustainable healthier, and safer sweet potato chips processing in the food industry. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05757-5.
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Affiliation(s)
- Ernest Akwagiobe
- Food and Industrial Microbiology Unit, Department of Microbiology, Faculty of Biological Sciences, University of Calabar, Calabar, Nigeria
| | - Maurice Ekpenyong
- Environmental Microbiology and Biotechnology Unit, Department of Microbiology, University of Calabar, Calabar, Nigeria
- University of Calabar Collection of Microorganisms (UCCM), University of Calabar, Calabar, Nigeria
| | - Atim Asitok
- Environmental Microbiology and Biotechnology Unit, Department of Microbiology, University of Calabar, Calabar, Nigeria
- University of Calabar Collection of Microorganisms (UCCM), University of Calabar, Calabar, Nigeria
| | - Andrew Amenaghawon
- Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Nigeria
| | - David Ubi
- Food and Industrial Microbiology Unit, Department of Microbiology, Faculty of Biological Sciences, University of Calabar, Calabar, Nigeria
| | - Eloghosa Ikharia
- University of Calabar Collection of Microorganisms (UCCM), University of Calabar, Calabar, Nigeria
| | - Heri Kusuma
- Department of Chemical Engineering, Faculty of Industrial Technology, Universitas Pembangunan Nasional “Veteran” Yogyakarta, Yogyakarta, Indonesia
| | - Sylvester Antai
- Environmental Microbiology and Biotechnology Unit, Department of Microbiology, University of Calabar, Calabar, Nigeria
- University of Calabar Collection of Microorganisms (UCCM), University of Calabar, Calabar, Nigeria
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Ghobakhlou F, Eisvand F, Razavi BM, Ghasemzadeh Rahbardar M, Hosseinzadeh H. Evaluating the effect of alpha-mangostin on neural toxicity induced by acrylamide in rats. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:95789-95800. [PMID: 37556057 DOI: 10.1007/s11356-023-29162-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Accepted: 07/31/2023] [Indexed: 08/10/2023]
Abstract
Acrylamide (ACR) is known to be a neurotoxic agent for humans and animals that has many applications in industry. Alpha-mangostin is a natural antioxidant that is extracted from mangosteen. This study aimed to investigate the protective effects of alpha-mangostin against ACR-induced neurotoxicity in rats and PC12 cells. Male Wistar rats were used in this investigation for 11 days, divided into 8 groups: 1. control group (normal saline), 2. ACR (50 mg/kg, i.p.), 3-6. ACR + alpha-mangostin (20, 40, 60 mg/kg, p.o.), 7. ACR + vitamin E (200 mg/kg, i.p., every other day) 8. alpha-mangostin (60 mg/kg, p.o.). On the last day of the study, the behavioral test was performed. The amounts of malondialdehyde (MDA) and glutathione (GSH) were measured. Also, the effects of ACR and alpha-mangostin were assessed by MTT assay on PC12 cells, and the levels of reactive oxygen species (ROS), B-cell lymphoma 2 (Bcl-2), Bcl-2-associated X protein (Bax), and cleaved caspase-3 proteins were measured by Western blotting. Receiving ACR caused motor disorders in animals, increased MDA, and decreased GSH levels of the cerebral cortex versus the control group. Alpha-mangostin (60 mg/kg) reduced ACR motility disorders, MDA amounts, and augmented GSH levels. The concurrent administration of vitamin E and ACR reduced gait score, MDA level, and amplified GSH content versus the ACR group. In the in vitro section, alpha-mangostin (1.25 µM, 24 h) increased cell viability, attenuated ROS, Bax/Bcl-2, and cleaved caspase-3 levels versus the ACR group. Alpha-mangostin reduced the toxicity of ACR by inhibiting oxidative stress and apoptosis. Therefore, it could be a promising compound for managing ACR-induced neurotoxicity.
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Affiliation(s)
- Farivar Ghobakhlou
- School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Farhad Eisvand
- Department of Pharmacodynamics and Toxicology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Bibi Marjan Razavi
- Department of Pharmacodynamics and Toxicology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
- Targeted Drug Delivery Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran
| | | | - Hossein Hosseinzadeh
- Department of Pharmacodynamics and Toxicology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran.
- Pharmaceutical Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran.
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Liu C, Lv M, Du H, Deng H, Zhou L, Li P, Li X, Li B. Effect of Preliminary Treatment by Pulsed Electric Fields and Blanching on the Quality of Fried Sweet Potato Chips. Foods 2023; 12:foods12112147. [PMID: 37297393 DOI: 10.3390/foods12112147] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 05/20/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
The effects of pulsed electric fields (PEF) and blanching pretreatments on frying kinetics, oil content, color, texture, acrylamide (AA) content, and microstructure have been investigated in this paper. The total PEF pretreatment duration was tPEF = 0.2 s with an intensity of E = 1 kV/cm; blanching was studied at 85 °C for 5 min. The results demonstrated that pretreatment significantly reduced the moisture ratio and oil content by 25% and 40.33%, respectively. The total color change ΔE value of the pretreated samples was lower than that of the untreated samples. In addition, pretreatment increased the hardness of the sample after frying, and the AA content in the fried samples pretreated with PEF + blanching was reduced by approximately 46.10% (638 μg/kg). Finally, fried sweet potato chips obtained by the combined pretreatment exhibited a smoother and flatter cross-sectional microstructure.
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Affiliation(s)
- Caiyun Liu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Minming Lv
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Huihui Du
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Haoyu Deng
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Lu Zhou
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Piaoran Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xuxian Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Baoguo Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
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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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Shukla P, Sahu NK, Kumar R, Dhalla DK, Rakshit S, Bhadauria M, Agrawal ND, Shrivastava S, Shukla S, Nirala SK. Quercetin ameliorates acute acrylamide induced spleen injury. Biotech Histochem 2023; 98:221-229. [PMID: 36755386 DOI: 10.1080/10520295.2023.2172610] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023] Open
Abstract
Acrylamide is used for industrial and laboratory purposes; it also is produced during cooking of carbohydrate-rich food at high temperature. We investigated the therapeutic potential of quercetin for treatment of acute acrylamide induced injury to the spleen. We used female albino rats treated with acrylamide for 10 days followed by oral administration of quercetin in three doses for 5 days. We observed significantly reduced total body weight, spleen weight, red blood cells, total proteins, superoxide dismutase, catalase, glutathione peroxidase, glutathione reductase, glucose-6-phophate dehydrogenase, reduced glutathione, concentration of serum IgG and IgM after acrylamide induced toxicity compared to controls. We also found that white blood cells, triglycerides, cholesterol and lipid oxidation were increased significantly after acrylamide induced toxicity in rats compared to controls. Histoarchitecture of spleen was affected adversely by acrylamide toxicity. Administration of quercetin ameliorated adverse effects of acrylamide in a dose-dependent manner. Quercetin appears to ameliorate acrylamide induced injury to the spleen by increasing endogenous antioxidants and improving histoarchitecture and immune function.
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Affiliation(s)
- Piyush Shukla
- Laboratory of Natural Products, Department of Rural Technology and Social Development, Guru Ghasidas University, Koni-Bilaspur, India
| | - Naresh Kumar Sahu
- Laboratory of Natural Products, Department of Rural Technology and Social Development, Guru Ghasidas University, Koni-Bilaspur, India
| | - Raj Kumar
- Laboratory of Natural Products, Department of Rural Technology and Social Development, Guru Ghasidas University, Koni-Bilaspur, India
| | - Deep Kaur Dhalla
- Laboratory of Natural Products, Department of Rural Technology and Social Development, Guru Ghasidas University, Koni-Bilaspur, India
| | - Samrat Rakshit
- Toxicology and Pharmacology Laboratory, Department of Zoology, Guru Ghasidas University, Koni-Bilaspur, India
| | - Monika Bhadauria
- Toxicology and Pharmacology Laboratory, Department of Zoology, Guru Ghasidas University, Koni-Bilaspur, India
| | | | | | - Sangeeta Shukla
- School of Studies in Zoology, Jiwaji University, Gwalior, India
| | - Satendra Kumar Nirala
- Laboratory of Natural Products, Department of Rural Technology and Social Development, Guru Ghasidas University, Koni-Bilaspur, India
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Effective method of minimizing the acrylamide and 5-hydroxymethylfurfural formation in french fries by lactic acid fermentation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01568-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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9
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Mitigation of Acrylamide Content in Biscuits through Combined Physical and Chemical Strategies. Foods 2022; 11:foods11152343. [PMID: 35954109 PMCID: PMC9367886 DOI: 10.3390/foods11152343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 07/31/2022] [Accepted: 08/03/2022] [Indexed: 11/17/2022] Open
Abstract
Acrylamide in biscuits represents a major concern. This research work was aimed at modifying the current formulation of biscuits to reduce the acrylamide content while maintaining the chemical, physical, and sensory characteristics of the original product. A strategy based on the FoodDrinkEurope Acrylamide Toolbox was adopted. The content of the leavening agent ammonium bicarbonate, the baking temperature program, and the time duration of steam released during the baking process were the three factors evaluated through a factorial design of experiment. The partial replacement of ammonium bicarbonate (from 9.0 g to 1.5 g per 500 g of flour) with sodium bicarbonate (from 4.5 g to 12.48 g), lowering of the temperature in the central phase of the baking process (from 170 °C to 150 °C), and the release of steam for 3 min resulted in an 87.2% reduction in acrylamide concentration compared to biscuits of reference. CIELab color indices and aw were the parameters that showed the most significant correlation with acrylamide concentration in biscuits and could, therefore, become markers to predict the acrylamide content along production lines for an instant evaluation.
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Liu C, Zhang R, Vorobiev E, Grimi N. Mitigation of Acrylamide in Potato Chips by Pre-drying and Pulsed Electric Field Treatment. Front Nutr 2022; 9:919634. [PMID: 35898715 PMCID: PMC9310039 DOI: 10.3389/fnut.2022.919634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Accepted: 06/06/2022] [Indexed: 11/24/2022] Open
Abstract
The object of this work was to study the effects of preliminary vacuum drying (VD), pulsed electric field (PEF) treatment, frying temperature on color, oil uptake, and acrylamide (AA) content in fried potato chips. The results of this study indicated that an increase of frying temperature from 120 to 180°C led to a decrease of frying time of around 70% for untreated and PEF pre-treated samples. The color value of L* and a* decreased with the increase of frying temperature, and those values of the sample pre-treated by PEF were significantly higher compared to those obtained from untreated samples. The PEF pre-treatment promoted the reduction of oil content of fried samples by up to 17.6, 14.2, and 16% compared with untreated samples at the frying temperatures of 120, 150, and 180°C, respectively. Higher efficiency was observed by applying the preliminary VD in the case of the frying temperature of 150°C. Furthermore, it was revealed that PEF pre-treatment and preliminary VD application lead to a synergetic effect on the reduction of AA content in potato chips. For example, with the initial moisture ratio of 0.5, pre-dried by VD and pre-treated by PEF, the AA content was noticeably decreased from 2,220 to 311 μg/kg compared to untreated and undehydrated samples at the frying temperature of 150°C. Our findings provide reference for a new pre-treatment to mitigate AA formation and to improve the quality of potato chips.
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Affiliation(s)
- Caiyun Liu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
- ESCOM, TIMR (Transformations Intégrées de la Matière Renouvelable), Centre de Recherche Royallieu, Université de Technologie de Compiègne, Compiègne, France
| | - Rui Zhang
- National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Eugene Vorobiev
- ESCOM, TIMR (Transformations Intégrées de la Matière Renouvelable), Centre de Recherche Royallieu, Université de Technologie de Compiègne, Compiègne, France
| | - Nabil Grimi
- ESCOM, TIMR (Transformations Intégrées de la Matière Renouvelable), Centre de Recherche Royallieu, Université de Technologie de Compiègne, Compiègne, France
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Thermostable Chitosan-L-Asparaginase conjugate from Aspergillus fumigatus is a novel structurally stable composite for abolishing acrylamide formation in French fried potatoes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113494] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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12
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Karimi S, Goudarzi F, Soleimani D, Hazratian S, Mahaki B, Pourmehdi M, Nachvak SM, Fattahi N. Evaluation of acrylamide and malondialdehyde levels in Tah-Dig of fried starchy foods: a case study in Iran. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01343-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Bachir N, Haddarah A, Sepulcre F, Pujola M. Formation, Mitigation, and Detection of Acrylamide in Foods. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02239-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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14
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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
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Ersoy A, Tanoglu C, Yazici GN, Coban TA, Mammadov R, Suleyman H. The Effect of Anakinra on Acrylamide-induced Peripheral Neuropathy and Neuropathic Pain in Rats. BRAZ J PHARM SCI 2022. [DOI: 10.1590/s2175-97902022e21010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
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16
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Başaran B, Turk H. The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104177] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Effects of pressure and temperature on the physico-chemical properties and acrylamide formation of starchy banana chips during the post-frying centrifuge step. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01132-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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18
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Udomkun P, Swennen R, Masso C, Innawong B, Fotso Kuate A, Alakonya A, Vanlauwe B. Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Patchimaporn Udomkun
- International Institute of Tropical Agriculture (IITA) PO Box 1893. Q. Kabondo Avenue du Japon no 55 Bujumbura Burundi
| | - Rony Swennen
- IITA Plot 15B Naguru East Road, Upper Naguru, Box 7878 Kampala Uganda
- Department of Biosystems KU Leuven Willem De Croylaan 42—Box 2455, 3001 Heverlee Belgium
| | - Cargele Masso
- IITA BP. 2008, Nkolbisson Street, Messa Yaoundé Cameroon
| | - Bhundit Innawong
- Department of Food Technology, Faculty of Engineering and Industrial Technology Silpakorn University Nakhon Pathom 73000 Thailand
- Silpakorn University Food Innovation Hub (SUFIH) Pathum Thani 12120 Thailand
| | | | - Amos Alakonya
- International Maize and Wheat Improvement Center (CIMMYT) Carretera México‐Veracruz, Km. 45, El Batán Texcoco 56237 Mexico
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Seilani F, Shariatifar N, Nazmara S, Khaniki GJ, Sadighara P, Arabameri M. The analysis and probabilistic health risk assessment of acrylamide level in commercial nuggets samples marketed in Iran: effect of two different cooking methods. JOURNAL OF ENVIRONMENTAL HEALTH SCIENCE & ENGINEERING 2021; 19:465-473. [PMID: 34150250 PMCID: PMC8172649 DOI: 10.1007/s40201-021-00619-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Accepted: 01/20/2021] [Indexed: 06/12/2023]
Abstract
The aim of current study was to evaluate the acrylamide level in chicken, meat and shrimp nugget samples cooked in both traditional and industrial methods using "Quick, Easy, Cheap, Effective, Rugged, and Safe" QuEChERS extraction and gas chromatography-flame-ionization detection (GC-FID). Results revealed the traditional frying method has significant effect on the increase of acrylamide compared to industrial frying method and it was also found that the different cooking temperatures and time have significant effect on increase of acrylamide formation (p < 0.05), but type of edible oils had no significant effect. The highest acrylamide level found in shrimp nuggets (27 ± 1.5 ng/g) which fried by colza oil and traditional cooking method (6 min at 220 °C), while the lowest content of acrylamide found in chicken nuggets (7.3 ± 0.1 ng/g) which fried by corn oil and industrial method (3 min at 180 °C). Monte Carlo simulation (MCS) results indicated that the trend of potential non-carcinogenic risks on THQ for children was chicken nugget (3.51E-3) > meat nugget (1.36E-3) > shrimp nugget (1.43E-4) and for adults was chicken nugget (3.49E-4) > meat nugget (1.35E-4) > shrimp nugget (1.38E-5). The health risk of acrylamide for adults and children, was considerably lower than the safe risk limits (HQ >1 and CR > 1E-4) for Iranian population.
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Affiliation(s)
- Fatemeh Seilani
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Nabi Shariatifar
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Shahrokh Nazmara
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Gholamreza Jahed Khaniki
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Majid Arabameri
- Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran
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Erdemli Z, Erdemli ME, Turkoz Y, Yigitcan B, Aladag MA, Cigremis Y, Cırık RH, Altinoz E, Bag HG. Vitamin E effects on developmental disorders in fetuses and cognitive dysfunction in adults following acrylamide treatment during pregnancy. Biotech Histochem 2021; 96:11-19. [PMID: 32347129 DOI: 10.1080/10520295.2020.1751880] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
We investigated the effects of acrylamide (AA) and vitamin E treatment during pregnancy on brain tissues of fetuses and on adult rats. Pregnant rats were divided into five groups: control, corn oil, vitamin E, AA, vitamin E +AA. The rats administered AA received10 mg/kg/day and those administered vitamin E received 100 mg/kg/day both by via oral gavage for 20 days. On day 20 of pregnancy, half of the pregnant rats were removed by cesarean section in each group. Morphological development parameters were measured in each fetus and histopathological, biochemical and genetic analyses were conducted on the fetuses. The remaining pregnant rats in each group gave birth to the fetuses vaginally and biochemical, histopathological, genetic and cognitive function tests were conducted when the pups were 8 weeks old. AA administration caused adverse effects on fetus number, fetal weight, crown-rump length, placenta and brain weight. AA negatively affected malondialdehyde, reduced glutathione, total oxidant and antioxidant status, brain derived neurotrophic factor (BDNF) levels, brain tissue morphology, histopathology error score and gene expression (BDNF/β-actin mRNA ratio) in fetuses. AA administration caused disruption of biochemical, histopathological and cognitive functions in adult rats. Vitamin E provided protection against neurotoxicity in both fetuses and adult rats. We conclude that exposure to AA during pregnancy should be avoided and adequate amounts of antioxidants, such as vitamin E, should be consumed.
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Affiliation(s)
- Zeynep Erdemli
- Department of Medical Biochemistry, Medical Faculty, Inonu University , Malatya, Turkey
| | - Mehmet Erman Erdemli
- Department of Medical Biochemistry, Medical Faculty, Inonu University , Malatya, Turkey
| | - Yusuf Turkoz
- Department of Medical Biochemistry, Medical Faculty, Inonu University , Malatya, Turkey
| | - Birgul Yigitcan
- Department of Histology and Embryology, Medical Faculty, Inonu University , Malatya, Turkey
| | - Mehmet Arif Aladag
- Department of Neurosurgery, Medical Faculty, Inonu University , Malatya, Turkey
| | - Yilmaz Cigremis
- Department of Medical Biology and Genetics, Medical Faculty, Inonu University , Malatya, Turkey
| | - Rumeyza Hilal Cırık
- Department of Histology and Embryology, Medical Faculty, Inonu University , Malatya, Turkey
| | - Eyup Altinoz
- Department of Medical Biochemistry, Medical Faculty, Karabuk University , Karabuk, Turkey
| | - Harika Gozukara Bag
- Department of Biostatistics, Medical Faculty, Inonu University , Malatya, Turkey
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21
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Kishimoto N, Takano N. Enhanced moisture loss and oil absorption of deep-fried food by blending extra virgin olive oil in rapeseed oil. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.63] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Norihito Kishimoto
- Central Institute of Olive and Health Sciences, Shodoshima Healthyland Co., Ltd
| | - Nami Takano
- Central Institute of Olive and Health Sciences, Shodoshima Healthyland Co., Ltd
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22
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Ghasemzadeh Rahbardar M, Hemadeh B, Razavi BM, Eisvand F, Hosseinzadeh H. Effect of carnosic acid on acrylamide induced neurotoxicity: in vivo and in vitro experiments. Drug Chem Toxicol 2020; 45:1528-1535. [DOI: 10.1080/01480545.2020.1845715] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
| | - Batool Hemadeh
- Department of Pharmacodynamics and Toxicology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Bibi Marjan Razavi
- Department of Pharmacodynamics and Toxicology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
- Targeted Drug Delivery Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Farhad Eisvand
- Department of Pharmacodynamics and Toxicology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Hossein Hosseinzadeh
- Department of Pharmacodynamics and Toxicology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
- Pharmaceutical Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran
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23
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Michalak J, Czarnowska-Kujawska M, Klepacka J, Gujska E. Effect of Microwave Heating on the Acrylamide Formation in Foods. Molecules 2020; 25:molecules25184140. [PMID: 32927728 PMCID: PMC7570677 DOI: 10.3390/molecules25184140] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 08/28/2020] [Accepted: 09/07/2020] [Indexed: 12/20/2022] Open
Abstract
Acrylamide (AA) is a neurotoxic and carcinogenic substance that has recently been discovered in food. One of the factors affecting its formation is the heat treatment method. This review discusses the microwave heating as one of the methods of thermal food processing and the influence of microwave radiation on the acrylamide formation in food. In addition, conventional and microwave heating were compared, especially the way they affect the AA formation in food. Available studies demonstrate differences in the mechanisms of microwave and conventional heating. These differences may be beneficial or detrimental depending on different processes. The published studies showed that microwave heating at a high power level can cause greater AA formation in products than conventional food heat treatment. The higher content of acrylamide in microwave-heated foods may be due to differences in its formation during microwave heating and conventional methods. At the same time, short exposure to microwaves (during blanching and thawing) at low power may even limit the formation of acrylamide during the final heat treatment. Considering the possible harmful effects of microwave heating on food quality (e.g., intensive formation of acrylamide), further research in this direction should be carried out.
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24
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Freitas N, Araújo M, Oliveira R, Lanna D, Marques C, Torreão J, Santos C, Silva Júnior J, Edvan R, Bezerra L. Production, composition, fatty acid profile and sensory traits of milk from goats fed crude glycerin from waste frying oils used in biodiesel production. Livest Sci 2020. [DOI: 10.1016/j.livsci.2020.104060] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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25
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Healthy eating recommendations: good for reducing dietary contribution to the body's advanced glycation/lipoxidation end products pool? Nutr Res Rev 2020; 34:48-63. [PMID: 32450931 DOI: 10.1017/s0954422420000141] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
The present review aims to give dietary recommendations to reduce the occurrence of the Maillard reaction in foods and in vivo to reduce the body's advanced glycation/lipoxidation end products (AGE/ALE) pool. A healthy diet, food reformulation and good culinary practices may be feasible for achieving the goal. A varied diet rich in fresh vegetables and fruits, non-added sugar beverages containing inhibitors of the Maillard reaction, and foods prepared by steaming and poaching as culinary techniques is recommended. Intake of supplements and novel foods with low sugars, low fats, enriched in bioactive compounds from food and waste able to modulate carbohydrate metabolism and reduce body's AGE/ALE pool is also recommended. In conclusion, the recommendations made for healthy eating by the Spanish Society of Community Nutrition (SENC) and Harvard University seem to be adequate to reduce dietary AGE/ALE, the body's AGE/ALE pool and to achieve sustainable nutrition and health.
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26
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Wang W, Niu J, Yang Z. An efficient reduction of unsaturated bonds and halogen-containing groups by nascent hydrogen over Raney Ni catalyst. JOURNAL OF HAZARDOUS MATERIALS 2020; 389:121912. [PMID: 31874759 DOI: 10.1016/j.jhazmat.2019.121912] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Revised: 12/13/2019] [Accepted: 12/15/2019] [Indexed: 06/10/2023]
Abstract
Presence of unsaturated bonds and halogen-containing groups is the most common characteristic of toxic and harmful environmental pollutants. Herein, catalytic hydrogenation was chosen as a water quality control method for such contaminants. Considering the safety, availability and activity of the hydrogen source, electrochemical in situ hydrogen generation was introduced. Under the combined action of Raney Ni (R-Ni) and nascent hydrogen (Nas-H2), three compounds (50 mg L-1, 90 ml), i.e., acrylamide, 2, 6-dibromo-4-nitrophenol and 2-chloro-4-fluorobenzonitrile achieved complete hydrogenation reduction in a short time. The improved system realized the quantitative consumption of hydrogen source and the efficient operation of hydrogenation reaction under mild conditions. Additionally, the alkaline environment formed by hydrogen evolution reaction (HER) avoided secondary pollution caused by catalyst dissolution. Atomic hydrogen (H·) produced from R-Ni and Nas-H2 was the active free radical of the reaction. The hydrogenation activities of different functional groups were obtained according to the following order: Ph-NO2 > -C = C- > Ph-C≡N > Ph-Br > Ph-Cl > Ph-F. This work indicates that the catalytic hydrogenation system consisting of R-Ni and Nas-H2 is a promising technology to reduce unsaturated bonds and halogen-containing groups.
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Affiliation(s)
- Weilai Wang
- State Key Laboratory of Water Environment Simulation, School of Environment, Beijing Normal University, Beijing 100875, People's Republic of China; Research Center for Eco-Environmental Engineering, Dongguan University of Technology, Dongguan 523808, People's Republic of China
| | - Junfeng Niu
- Research Center for Eco-Environmental Engineering, Dongguan University of Technology, Dongguan 523808, People's Republic of China.
| | - Zhifeng Yang
- State Key Laboratory of Water Environment Simulation, School of Environment, Beijing Normal University, Beijing 100875, People's Republic of China
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27
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Qi X, Tester RF. Lactose, Maltose, and Sucrose in Health and Disease. Mol Nutr Food Res 2020; 64:e1901082. [DOI: 10.1002/mnfr.201901082] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Revised: 01/14/2020] [Indexed: 01/02/2023]
Affiliation(s)
- Xin Qi
- Glycologic Limited Glasgow G4 0BA UK
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28
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Silymarin Ameliorates Acrylamide-Induced Hyperlipidemic Cardiomyopathy in Male Rats. BIOMED RESEARCH INTERNATIONAL 2019. [DOI: 10.1155/2019/4825075] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Acrylamide (AA) is a well-known potent carcinogen and neurotoxin that has been recently linked to atherosclerotic pathogenesis. The present study is aimed at investigating the protective effect of silymarin (SIL) as an antioxidant against AA-induced hyperlipidemic cardiomyopathy in male rats. The obtained results showed that animals exposed to AA exhibited a significant increase in the levels of cardiac serum markers, serum total cholesterol, triglycerides, low-density lipoprotein cholesterol, and very-low-density lipoprotein cholesterol with a significant decrease in high-density lipoprotein cholesterol. Furthermore, AA intoxication significantly increased the malondialdehyde level (a hallmark of lipid peroxidation) and reduced antioxidant enzyme activities (i.e., superoxide dismutase, catalase, and glutathione peroxidase). SIL administration significantly attenuated all these biochemical perturbations in AA-treated rats, except for the decreased high-density lipoprotein cholesterol. Our results were confirmed by histopathological assessment of the myocardium. In conclusion, this study demonstrated a beneficial effect of SIL therapy in the prevention of AA-induced cardiotoxicity by reversing the redox stress and dyslipidemia in experimental animals.
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29
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Acrylamide determination in baked potatoes by HPLC–MS: effect of steam and correlation with colour indices. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03357-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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30
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Hai YD, Tran-Lam TT, Nguyen TQ, Vu ND, Ma KH, Le GT. Acrylamide in daily food in the metropolitan area of Hanoi, Vietnam. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2019; 12:159-166. [PMID: 30773119 DOI: 10.1080/19393210.2019.1576774] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Acrylamide, a colourless and odourless crystalline solid, formed via the Maillard reaction in food, has been reported with harmful properties for humans, such as toxicity and carcinogenicity. Three hundred and four processed food samples from 17 product types, collected in Hanoi, Vietnam, were analyzed by LC-MS/MS to measure the acrylamide concentration. The limit of detection (LOD) and the limit of quantification (LOQ) of acrylamide were 1 µg Kg-1 and 3 µg Kg-1, respectively. Effectively, the highest acrylamide content is usually found in processed food, which is one of the primary reasons of increased acrylamide content in food. All French fried samples contained acrylamide above 500 µg kg-1. Acrylamide concentration in non-fried noodle, vermicelli, rice noodle, phở, dried vegetable, and rice cracker is lower than in potato chips, fried potatoes, fried cake, and fried noodles. The results could be helpful to estimate exposure and risk assessment of acrylamide in Vietnam.
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Affiliation(s)
- Yen Dao Hai
- Institute of Chemistry, Vietnam Academy of Science and Technology (VAST) , Hanoi , Vietnam
| | - Thanh-Thien Tran-Lam
- Institute of Chemistry, Vietnam Academy of Science and Technology (VAST) , Hanoi , Vietnam
| | | | - Nam Duc Vu
- Centre for Research and Technology Transfer (CRETECH) , Hanoi , Vietnam
| | - Kim Hoi Ma
- University of Science, Vietnam National University HCMC , Ho Chi Minh , Vietnam
| | - Giang Truong Le
- Institute of Chemistry, Vietnam Academy of Science and Technology (VAST) , Hanoi , Vietnam
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31
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Nasiri Esfahani B, Kadivar M, Shahedi M, Soleimanian-Zad S. Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:1904-1914. [PMID: 28952425 DOI: 10.1080/19440049.2017.1378444] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
This study mainly focuses on a strategy for reducing acrylamide content in whole-wheat bread by combining lactobacilli and yeast in sourdough breadmaking. Combinations of sourdough (fermented dough using different Lactobacillus strains including Lactobacillus plantarum PTCC 1896 [probiotic], L. sakei DSM 20,017, L. rhamnosus DSM 20,021, and L. delbrueckii DSM 20,081) and yeast, in comparison with yeast alone, were used for breadmaking. The results showed that acrylamide levels in breads fermented using sourdough+yeast were in all cases much lower (6.9-20 μg/kg on a dry weight basis [d.b.]) than those in the yeast-only fermented bread (47.6 μg/kg d.b.). Significant (p < 0.05) correlations were also found between pH, total titratable acids (TTA) and lactic acid, and acrylamide content. Furthermore, the obtained results showed that the moisture content of dough directly influenced the formation of acrylamide in bread (r = 0.925, p < 0.0001). In addition, no significant correlations were observed between acrylamide content in breads and either the reducing sugar or free amino acid contents in dough samples. According to the different effects of Lactobacillus strains, it could be concluded that the acrylamide reducing potential of lactobacilli was strain-specific, with L. rhamnosus being the most effective. This suggests that sourdough fermentation with appropriate Lactobacillus strains can be used as an advantageous technology to reduce the acrylamide content of whole-wheat breads.
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Affiliation(s)
- Behnaz Nasiri Esfahani
- a Department of Food Science and Technology, College of Agriculture , Isfahan University of Technology , Isfahan , Iran
| | - Mahdi Kadivar
- a Department of Food Science and Technology, College of Agriculture , Isfahan University of Technology , Isfahan , Iran
| | - Mohammad Shahedi
- a Department of Food Science and Technology, College of Agriculture , Isfahan University of Technology , Isfahan , Iran
| | - Sabihe Soleimanian-Zad
- a Department of Food Science and Technology, College of Agriculture , Isfahan University of Technology , Isfahan , Iran.,b Research Institute for Biotechnology and Bioengineering , Isfahan University of Technology , Isfahan , Iran
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32
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Effect of (-)-epigallocatechin gallate (EGCG) extracted from green tea in reducing the formation of acrylamide during the bread baking process. Food Chem 2017; 242:162-168. [PMID: 29037673 DOI: 10.1016/j.foodchem.2017.09.050] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2017] [Revised: 08/01/2017] [Accepted: 09/11/2017] [Indexed: 11/21/2022]
Abstract
This is the first study to investigate the extent of reduction in acrylamide formation during baking with the addition of (-)-epigallocatechin gallate (EGCG) extracted from green tea, and to determine whether EGCG influences the texture and colour attributes of bread, or interacts with other ingredients. EGCG powders were added to white bread formulations at the concentrations of 3.3, 6.6 and 9.9g·kg-1. The amount of acrylamide in the bread was analysed using liquid chromatography-mass spectrometry. EGCG addition significantly reduced the acrylamide formation by 37% compared to the control and decreased the moisture content of the bread by 6%. It did not affect its texture attribute, but increased the lightness and the yellowness and decreased the redness of bread crust (with contrasting results in crumb). It also decreased granule size and porosity. In conclusion, EGCG fortification is a feasible method to decrease acrylamide formation in baked bread.
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Dortaj H, Anvari M, Yadegari M, Hosseini Sharifabad M, Abbasi Sarcheshmeh A. Stereological Survey of the Effect of Vitamin C on Neonatal Rat Kidney Tissue Treated With Acrylamide. ACTA ACUST UNITED AC 2017. [DOI: 10.30699/mmlj17.1.2.42] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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34
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Charoenprasert S, Zweigenbaum JA, Zhang G, Mitchell AE. The Influence of pH and Sodium Hydroxide Exposure Time on Glucosamine and Acrylamide Levels in California-Style Black Ripe Olives. J Food Sci 2017; 82:1574-1581. [PMID: 28556254 DOI: 10.1111/1750-3841.13748] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2016] [Revised: 03/20/2017] [Accepted: 04/19/2017] [Indexed: 11/28/2022]
Abstract
Acrylic acid, N-acetyl-glucosamine and glucosamine were investigated for their role in the formation of acrylamide in California-style black ripe olives [CBROs]. Levels of acrylic acid and glucosamine are reported for the first time in fresh (333.50 ± 21.88 and 243.59 ± 10.06 nmol/g, respectively) and in brine-stored olives (184.50 ± 6.02 and 165.88 ± 11.51 nmol/g, respectively). Acrylamide levels significantly increased when acrylic acid (35.2%), N-acetyl-glucosamine (29.9%), and glucosamine (124.0%) were added to olives prior to sterilization. However, isotope studies indicate these compounds do not contribute carbon and/or nitrogen atoms to acrylamide. The base-catalyzed degradation of glucosamine is demonstrated in olive pulp and a strong correlation (r2 = 0.9513) between glucosamine in olives before sterilization and acrylamide formed in processed CBROs is observed. Treatment with sodium hydroxide (pH > 12) significantly reduces acrylamide levels over 1 to 5 d without impacting olive fruit texture.
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Affiliation(s)
- Suthawan Charoenprasert
- Dept. of Food Science and Technology, Univ. of California, Davis, One Shields Avenue, Davis, Calif., 95616, U.S.A
| | | | - Gong Zhang
- Dept. of Food Science and Technology, Univ. of California, Davis, One Shields Avenue, Davis, Calif., 95616, U.S.A
| | - Alyson E Mitchell
- Dept. of Food Science and Technology, Univ. of California, Davis, One Shields Avenue, Davis, Calif., 95616, U.S.A
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35
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Umam K, Saepudin E, Ivandini TA. Preparation of hemoglobin-modified boron-doped diamond for acrylamide biosensors. ACTA ACUST UNITED AC 2017. [DOI: 10.1088/1757-899x/188/1/012006] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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36
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Effect of different home-cooking methods on acrylamide formation in pre-prepared croquettes. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2016.12.006] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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37
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Lai SM, Gu ZT, Zhao MM, Li XX, Ma YX, Luo L, Liu J. Toxic effect of acrylamide on the development of hippocampal neurons of weaning rats. Neural Regen Res 2017; 12:1648-1654. [PMID: 29171430 PMCID: PMC5696846 DOI: 10.4103/1673-5374.217345] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
Although numerous studies have examined the neurotoxicity of acrylamide in adult animals, the effects on neuronal development in the embryonic and lactational periods are largely unknown. Thus, we examined the toxicity of acrylamide on neuronal development in the hippocampus of fetal rats during pregnancy. Sprague-Dawley rats were mated with male rats at a 1:1 ratio. Rats were administered 0, 5, 10 or 20 mg/kg acrylamide intragastrically from embryonic days 6–21. The gait scores were examined in pregnant rats in each group to analyze maternal toxicity. Eight weaning rats from each group were also euthanized on postnatal day 21 for follow-up studies. Nissl staining was used to observe histological change in the hippocampus. Immunohistochemistry was conducted to observe the condition of neurites, including dendrites and axons. Western blot assay was used to measure the expression levels of the specific nerve axon membrane protein, growth associated protein 43, and the presynaptic vesicle membrane specific protein, synaptophysin. The gait scores of gravid rats significantly increased, suggesting that acrylamide induced maternal motor dysfunction. The number of neurons, as well as expression of growth associated protein 43 and synaptophysin, was reduced with increasing acrylamide dose in postnatal day 21 weaning rats. These data suggest that acrylamide exerts dose-dependent toxic effects on the growth and development of hippocampal neurons of weaning rats.
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Affiliation(s)
- Sheng-Min Lai
- Department of Human Anatomy and Histoembryology, School of Basic Courses, Guangdong Pharmaceutical University, Guangzhou, Guangdong Province, China
| | - Zi-Ting Gu
- Department of Human Anatomy and Histoembryology, School of Basic Courses, Guangdong Pharmaceutical University, Guangzhou, Guangdong Province, China
| | - Meng-Meng Zhao
- Department of Human Anatomy and Histoembryology, School of Basic Courses, Guangdong Pharmaceutical University, Guangzhou, Guangdong Province, China
| | - Xi-Xia Li
- Department of Human Anatomy and Histoembryology, School of Basic Courses, Guangdong Pharmaceutical University, Guangzhou, Guangdong Province, China
| | - Yu-Xin Ma
- Department of Human Anatomy and Histoembryology, School of Basic Courses, Guangdong Pharmaceutical University, Guangzhou, Guangdong Province, China
| | - Li Luo
- Department of Human Anatomy and Histoembryology, School of Basic Courses, Guangdong Pharmaceutical University, Guangzhou, Guangdong Province, China
| | - Jing Liu
- Department of Human Anatomy and Histoembryology, School of Basic Courses, Guangdong Pharmaceutical University, Guangzhou, Guangdong Province, China
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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]
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39
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Boz H, Karaoğlu M, Kaban G. The effects of cooking time and sugar on total phenols, hydroxymethylfurfural and acrylamide content of mulberry leather (pestil). QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2016. [DOI: 10.3920/qas2014.0558] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- H. Boz
- Gastronomy and Culinary Arts Department, Tourism Faculty, Atatürk University, 25240 Erzurum, Turkey
| | - M.M. Karaoğlu
- Food Engineering Department, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Turkey
| | - G. Kaban
- Food Engineering Department, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Turkey
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Saputro AD, Van de Walle D, Aidoo RP, Mensah MA, Delbaere C, De Clercq N, Van Durme J, Dewettinck K. Quality attributes of dark chocolates formulated with palm sap-based sugar as nutritious and natural alternative sweetener. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2734-9] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Erdemli ME, Turkoz Y, Altinoz E, Elibol E, Dogan Z. Investigation of the effects of acrylamide applied during pregnancy on fetal brain development in rats and protective role of the vitamin E. Hum Exp Toxicol 2016; 35:1337-1344. [PMID: 26916244 DOI: 10.1177/0960327116632049] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
A liberal amount of acrylamide (AA) is produced as a result of frying or baking foods in high temperatures, and individuals take certain amounts of AA everyday by consuming these food items. Pregnant women are also exposed to AA originating from food during pregnancy and their fetus are probably affected. The rats were divided into five different groups: control (C), corn oil (CO), vitamin E (Vit E), AA, and Vit E + AA, with eight pregnant rats in each group. On the 20th day of pregnancy, fetuses were removed and brain tissues of fetuses were examined for biochemical and histological changes. AA caused degeneration in neuron structures in fetal brain tissue and caused hemorrhagic damages; dramatically decreased brain-derived neurotrophic factor levels; increased malondialdehyde, total oxidant capacity levels; and decreased reduced glutathione and total antioxidant capacity levels (p < 0.05). On the other hand, it was determined that the Vit E, a neuroprotectant and a powerful antioxidant, suppressed the effects of AA on fetal development and fetal brain tissue damage for the above-mentioned parameters (p < 0.05). It is recommended to consume food containing Vit E as a protection to minimize the toxic effects of food-oriented AA on fetus development due to the widespread nature of fast-food culture in today's life and the impossibility of protection from AA toxicity.
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Affiliation(s)
- M E Erdemli
- Medical Faculty, Department of Medical Biochemistry, Inonu University, Malatya, Turkey
| | - Y Turkoz
- Medical Faculty, Department of Medical Biochemistry, Inonu University, Malatya, Turkey
| | - E Altinoz
- Medical Faculty, Department of Medical Biochemistry, Karabuk University, Karabuk, Turkey
| | - E Elibol
- Medical Faculty, Department of Histology and Embryology, Adiyaman University, Adiyaman, Turkey
| | - Z Dogan
- Medical Faculty, Department of Anatomy, Adiyaman University, Adiyaman, Turkey
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Li J, Zuo J, Qiao X, Zhang Y, Xu Z. Effect of garlic powder on acrylamide formation in a low-moisture model system and bread baking. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:893-899. [PMID: 25754987 DOI: 10.1002/jsfa.7162] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2014] [Revised: 02/14/2015] [Accepted: 03/02/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Acrylamide (AA) is of concern worldwide because of its neurotoxicity, genotoxicity and reproductive/developmental toxicity. Consequently, methods for minimizing AA formation during food processing are vital. RESULTS In this study, the formation and elimination of AA in an asparagine/glucose low-moisture model system were investigated by response surface methodology. The effect of garlic powder on the kinetics of AA formation/elimination was also evaluated. The AA content reached a maximum level (674.0 nmol) with 1.2 mmol of glucose and 1.2 mmol of asparagine after heating at 200 °C for 6 min. The AA content was greatly reduced with the addition of garlic powder. Compared to without garlic powder, an AA reduction rate of 43% was obtained with addition of garlic powder at a mass fraction of 0.05 g. Garlic powder inhibited AA formation during the generation-predominant kinetic stage and had no effect on the degradation-predominant kinetic stage. The effect of garlic powder on AA formation in bread and bread quality was also investigated. Adding a garlic powder mass fraction of 15 g to 500 g of dough significantly (P < 0.05) reduced the formation of AA (reduction rate of 46%) and had no obvious effect on the sensory qualities of the bread. CONCLUSION This study provides a possible method for reducing the AA content in bread and other heat-treated starch-rich foods.
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Affiliation(s)
- Jinwang Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Jie Zuo
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Xuguang Qiao
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Yongju Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Zhixiang Xu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
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Batool T, Makky EA, Jalal M, Yusoff MM. A Comprehensive Review on l-Asparaginase and Its Applications. Appl Biochem Biotechnol 2015; 178:900-23. [DOI: 10.1007/s12010-015-1917-3] [Citation(s) in RCA: 150] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2015] [Accepted: 10/29/2015] [Indexed: 11/27/2022]
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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.
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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
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Makky EA, Chun Loh Y, Karim MR. Purification and partial characterization of a low molecular weight l-asparaginase produced from corn cob waste. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2014. [DOI: 10.1016/j.bcab.2014.07.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Zörb C, Senbayram M, Peiter E. Potassium in agriculture--status and perspectives. JOURNAL OF PLANT PHYSIOLOGY 2014; 171:656-69. [PMID: 24140002 DOI: 10.1016/j.jplph.2013.08.008] [Citation(s) in RCA: 275] [Impact Index Per Article: 27.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2013] [Revised: 08/15/2013] [Accepted: 08/16/2013] [Indexed: 05/02/2023]
Abstract
In this review we summarize factors determining the plant availability of soil potassium (K), the role of K in crop yield formation and product quality, and the dependence of crop stress resistance on K nutrition. Average soil reserves of K are generally large, but most of it is not plant-available. Therefore, crops need to be supplied with soluble K fertilizers, the demand of which is expected to increase significantly, particularly in developing regions of the world. Recent investigations have shown that organic exudates of some bacteria and plant roots play a key role in releasing otherwise unavailable K from K-bearing minerals. Thus, breeding for genotypes that have improved mechanisms to gain access to this fixed K will contribute toward more sustainable agriculture, particularly in cropping systems that do not have access to fertilizer K. In K-deficient crops, the supply of sink organs with photosynthates is impaired, and sugars accumulate in source leaves. This not only affects yield formation, but also quality parameters, for example in wheat, potato and grape. As K has beneficial effects on human health, its concentration in the harvest product is a quality parameter in itself. Owing to its fundamental roles in turgor generation, primary metabolism, and long-distance transport, K plays a prominent role in crop resistance to drought, salinity, high light, or cold as well as resistance to pests and pathogens. Despite the abundance of vital roles of K in crop production, an improvement of K uptake and use efficiency has not been a major focus of conventional or transgenic breeding in the past. In addition, current soil analysis methods for K are insufficient for some common soils, posing the risk of imbalanced fertilization. A stronger prioritization of these areas of research is needed to counter declines in soil fertility and to improve food security.
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Affiliation(s)
- Christian Zörb
- Universität Leipzig, Institute of Biology, Botany, Johannisallee 23, 04103 Leipzig, Germany.
| | - Mehmet Senbayram
- Institute of Applied Plant Nutrition, University of Goettingen, Carl-Sprengel-Weg 1, D-37075 Göttingen, Germany
| | - Edgar Peiter
- Plant Nutrition Laboratory, Institute of Agricultural and Nutritional Sciences (IAEW), Faculty of Natural Sciences III, Martin Luther University of Halle-Wittenberg, 06099 Halle (Saale), Germany; Interdisciplinary Centre of Crop Research (IZN), Faculty of Natural Sciences III, Martin Luther University of Halle-Wittenberg, 06099 Halle (Saale), Germany
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Pedreschi F, Mariotti MS, Granby K. Current issues in dietary acrylamide: formation, mitigation and risk assessment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:9-20. [PMID: 23939985 DOI: 10.1002/jsfa.6349] [Citation(s) in RCA: 95] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2013] [Revised: 08/02/2013] [Accepted: 08/12/2013] [Indexed: 05/07/2023]
Abstract
Acrylamide (AA) is known as a neurotoxin in humans and it is classified as a probable human carcinogen by the International Agency of Research on Cancer. AA is produced as by-product of the Maillard reaction in starchy foods processed at high temperatures (>120 °C). This review includes the investigation of AA precursors, mechanisms of AA formation and AA mitigation technologies in potato, cereal and coffee products. Additionally, most relevant issues of AA risk assessment are discussed. New technologies tested from laboratory to industrial scale face, as a major challenge, the reduction of AA content of browned food, while still maintaining its attractive organoleptic properties. Reducing sugars such as glucose and fructose are the major contributors to AA in potato-based products. On the other hand, the limiting substrate of AA formation in cereals and coffee is the free amino acid asparagine. For some products the addition of glycine or asparaginase reduces AA formation during baking. Since, for potatoes, the limiting substrate is reducing sugars, increases in sugar content in potatoes during storage then introduce some difficulties and potentially quite large variations in the AA content of the final product. Sugars in potatoes may be reduced by blanching. Levels of AA in different foods show large variations and no general upper limit is easily applicable, since some formation will always occur. Current policy is that practical measures should be taken voluntarily to reduce AA formation in vulnerable foods since AA is considered a health risk at the concentrations found in foods.
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Affiliation(s)
- Franco Pedreschi
- Departamento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Santiago, Chile; ASIS-UC Interdisciplinary Research Program on Tasty and Healthy Foods, Pontificia Universidad Catoĺica de Chile, Santiago, Chile
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Lim PK, Jinap S, Sanny M, Tan CP, Khatib A. The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips. J Food Sci 2013; 79:T115-21. [PMID: 24344977 DOI: 10.1111/1750-3841.12250] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2013] [Accepted: 08/02/2013] [Indexed: 11/30/2022]
Abstract
The objective of this study was to evaluate the precursors of acrylamide formation in sweet potato (SP) (Ipomoea batatas L. Lam) chips and to determine the effect of different types of vegetable oils (VOs), that is, palm olein, coconut oil, canola oil, and soya bean oil, on acrylamide formation. The reducing sugars and amino acids in the SP slices were analyzed, and the acrylamide concentrations of SP chips were measured. SP chips that were fried in a lower degree of unsaturation oils contained a lower acrylamide concentration (1443 μg/kg), whereas those fried with higher degree of unsaturated oils contained a higher acrylamide concentration (2019 μg/kg). SP roots were found to contain acrylamide precursors, that is, 4.17 mg/g glucose and 5.05 mg/g fructose, and 1.63 mg/g free asparagine. The type of VO and condition used for frying, significantly influenced acrylamide formation. This study clearly indicates that the contribution of lipids in the formation of acrylamide should not be neglected.
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Affiliation(s)
- P K Lim
- Dept. of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
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Anese M, Manzocco L, Calligaris S, Nicoli MC. Industrially applicable strategies for mitigating acrylamide, furan, and 5-hydroxymethylfurfural in food. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:10209-14. [PMID: 23627283 DOI: 10.1021/jf305085r] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Acrylamide and furanic compounds, such as furan and 5-hydroxymethylfurfural (HMF), are formed in a variety of heat-treated commercial foods. They are known to be toxic and, according to the International Agency for Research on Cancer, "possibly carcinogenic to humans". As this gave rise to concern, research was carried out to study their metabolism and toxicity and elucidate the mechanistic pathways of formation. So far, many papers have been published on acrylamide, furan, and HMF occurrence, precursors and mechanisms of formation, toxicity, and detection methods, as well as on possible routes to reduce their levels in food and, thus, consumer intake. This paper reviews the interventions suggested in the literature to mitigate the presence of acrylamide and furanic compounds in food. In particular, some technological measures potentially exploitable at the industrial level are discussed extensively. These are (i) preventive strategies based on the use of asparaginase and thermal input reduction (i.e., low temperature-long time dehydration; dielectric heating) and (ii) removal intervention by means of vacuum treatment, aimed to remove the already formed acrylamide and furanic compounds from the finished product.
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Affiliation(s)
- Monica Anese
- Dipartimento di Scienze degli Alimenti, University of Udine , via Sondrio 2/A, 33100 Udine, Italy
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Bartkiene E, Jakobsone I, Juodeikiene G, Vidmantiene D, Pugajeva I, Bartkevics V. Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread. Int J Food Sci Nutr 2013; 64:890-6. [PMID: 23763660 DOI: 10.3109/09637486.2013.805185] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
The effect of supplementing wheat flour at a level of 15% with lupine (Lupinus angustifolius L.) wholemeal fermented by different lactic acid bacteria on acrylamide content in bread crumb as well as on bread texture and sensory characteristics was analysed. The use of fermented lupine resulted in a lower specific volume and crumb porosity of bread on an average by 14.1% and 10.5%, respectively, while untreated lupine lowered the latter parameters at a higher level (30.8% and 20.7%, respectively). The addition of lupine resulted in a higher by 43.3% acrylamide content compared to wheat bread (19.4 µg/kg dry weight (d.w.)). Results showed that acrylamide was significantly reduced using proteolytic Lactobacillus sakei and Pediococcus pentosaceus 10 strains for lupine fermentation. Although the bread supplemented with lupine spontaneous sourdough had the lowest level of acrylamide (15.6 µg/kg d.w.), it had the malodorous flavour and was unacceptable to the consumers. The lactofermentation could increase the potential use of lupine as a food ingredient while reducing acrylamide formation and enriching bread with high quality proteins.
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Affiliation(s)
- Elena Bartkiene
- Department of Food Safety and Animal Higiene, Lithuanian University of Health Sciences , Tilzes, Kaunas , Lithuania
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