Analysis of 3-aminopropionamide: A potential precursor of acrylamide

Acrylamide: inhibition of formation in processed food and mitigation of toxicity in cells, animals, and humans

Potentially toxic acrylamide is largely derived from the heat-inducing reactions between the amino group of the amino acid asparagine and carbonyl groups of glucose and fructose in plant-derived foods including cereals, coffees, almonds, olives, potatoes, and sweet potatoes. This review surveys and consolidates the following dietary aspects of acrylamide: distribution in food, exposure and consumption by diverse populations, reduction of the content in different food categories, and mitigation of adverse in vivo effects. Methods to reduce acrylamide levels include selecting commercial food with a low acrylamide content, selecting cereal and potato varieties with low levels of asparagine and reducing sugars, selecting processing conditions that minimize acrylamide formation, adding food-compatible compounds and plant extracts to food formulations before processing that inhibit acrylamide formation during processing of cereal products, coffees, teas, olives, almonds, and potato products, and reducing multiorgan toxicity (antifertility, carcinogenicity, neurotoxicity, teratogenicity). The herein described observations and recommendations are of scientific interest for food chemistry, pharmacology, and toxicology, but also have the potential to benefit nutrition, food safety, and human health.

Compatible validated spectrofluorimetric and spectrophotometric methods for determination of vildagliptin and saxagliptin by factorial design experiments

Simple, selective and reproducible spectrofluorimetric and spectrophotometric methods have been developed for the determination of vildagliptin and saxagliptin in bulk and their pharmaceutical dosage forms. The first proposed spectrofluorimetric method is based on the dansylation reaction of the amino group of vildagliptin with dansyl chloride to form a highly fluorescent product. The formed product was measured spectrofluorimetrically at 455 nm after excitation at 345 nm. Beer's law was obeyed in a concentration range of 100-600 μg ml(-1). The second proposed spectrophotometric method is based on the charge transfer complex of saxagliptin with tetrachloro-1,4-benzoquinone (p-chloranil). The formed charge transfer complex was measured spectrophotometrically at 530 nm. Beer's law was obeyed in a concentration range of 100-850 μg ml(-1). The third proposed spectrophotometric method is based on the condensation reaction of the primary amino group of saxagliptin with formaldehyde and acetyl acetone to form a yellow colored product known as Hantzsch reaction, measured at 342.5 nm. Beer's law was obeyed in a concentration range of 50-300 μg ml(-1). All the variables were studied to optimize the reactions' conditions using factorial design. The developed methods were validated and proved to be specific and accurate for quality control of vildagliptin and saxagliptin in their pharmaceutical dosage forms.

Small organic solutes in sticky droplets from orb webs of the spider Zygiella atrica (Araneae; Araneidae): β-alaninamide is a novel and abundant component

In northeastern North America, Zygiella atrica often build their orb webs near the ocean. We analyzed individual field-built Z. atrica webs to determine if organic low-molecular-mass solutes (LMM) in their sticky droplets showed any unusual features not previously seen in orb webs of other species living in less salty environments. While two of the three most abundant organic LMM (putrescine (butane-1,4-diamine) and GABamide (4-aminobutanamide)) are already well-known from webs of inland spiders, the third major LMM, β-alaninamide (3-aminopropanamide), a homolog of GABamide, has not been detected in sticky droplets from any other araneoid spiders (27 species). It remains to be established, however, whether or not use of β-alaninamide is related to proximity to saltwater. We observed variability in organic LMM composition in Z. atrica webs that appeared to be influenced more by an undetermined factor associated with different collecting locations and/or collection dates than by different genders or instars. Shifts in composition when adult females were transferred from the field to the laboratory were also observed. Structural similarities and inverse correlations among β-alaninamide, GABamide, and N-acetylputrescine suggest that they may form a series of LMM fulfilling essentially the same, as yet unknown, role in the webs of those species in which they occur.

Effect of pyridoxamine on acrylamide formation in a glucose/asparagine model system

The effect of pyridoxamine (PM) on the reduction of acrylamide (AA) formation in a low-moisture equimolar glucose/asparagine model system was investigated. Formation/elimination kinetics of acrylamide was carried out at temperatures between 120 and 180 degrees C. Time courses of glucose, asparagine, pyridoxamine, 3-aminopropionamide (3-APA), acrylamide, and browning were measured to get more insight on the mechanism of action of PM. PM exhibited an inhibitory effect on AA formation at all temperatures studied, but became more relevant at 160 and 180 degrees C (up to 51% reduction). Degradation rates of glucose and asparagine were not significantly affected by PM, but PM was rapidly consumed in the glucose/asparagine system. Browning was significantly suppressed by addition of PM in the system, and formation of 3-APA was increased as compared to control. In comparison with pyridoxal, pyridoxine, and ascorbic acid, PM exerted the highest inhibition activity against AA formation, and a clear dose-response was observed. The nucleophilic aminomethyl group of PM was crucial for the exertion of an inhibition effect more than double those other B6 vitamers. The action mechanism of PM was attributable to its structural features that have the capacity to scavenge intermediary dicarbonyls formed during sugar degradation and advanced stages of the Maillard reaction. These findings open new possibilities for strategies in acrylamide mitigation where formation of reactive dicarbonyls should be carefully considered.

Identification and monitoring of intermediates and products in the acrylamide pathway using online analysis

Acrylamide formation under controlled processing conditions was studied in a starch matrix by analyzing volatile compounds in the gas phase using online mass spectrometry. Compounds were identified using mass spectral analysis, authentic standards, and the labeling patterns from isotopically labeled asparagine and sugars. Acrylamide, 3-aminopropanamide, methylpyrazine, 3-oxopropanamide, and aminopropan-2-one were assigned to the ions at m/ z 72, 89, 95, 88, and 74, respectively. Ion m/ z 60 was proposed as the transamination product of glyoxal, but labeling experiments did not support this assignment. Temporal formation of acrylamide and related compounds was studied in 51 samples containing asparagine and selected sugars or carbonyls. Data from the experiments were analyzed to investigate correlations between the amounts of acrylamide, intermediates, and pyrazines formed. A strong correlation between 3-aminopropanamide and acrylamide was found in all samples, whereas other correlations were reactant specific. Preliminary multiway analysis of the data identified temporal similarities in the ion profiles and showed that dynamic monitoring can follow the production and utilization of intermediates leading to acrylamide.

Spectrofluorimetric determination of oxamniquine in dosage forms and spiked human plasma through derivatization with 1-dimethylaminonaphthalene-5-sulphonyl chloride

A sensitive, simple and selective spectrofluorimetric method was developed for the determination of oxamniquine (OXM) in pharmaceutical formulations and biological fluids. The method is based on the reaction between the drug and 1-dimethylaminonaphthalene-5-sulphonyl chloride (dansyl chloride) in presence of 0.5 M sodium carbonate (pH 10) to yield a highly fluorescent derivative that is measured at 445 nm after excitation at 335 nm. The different experimental parameters affecting the development and stability of the reaction product were carefully studied and optimized. The fluorescence concentration plot was rectilinear over the range of 0.02–0.2 μg ml⁻¹ with a lower detection limit (LOD) of 0.007 μg ml⁻¹ and limit of quantitation (LOQ) of 0.02 μg ml⁻¹. The proposed method was successfully applied to the analysis of commercial capsules. The results obtained were in good agreement with those obtained using the official spectrophotometric method. Furthermore, the method was applied for the determination of oxamniquine in spiked human plasma, the mean % recovery (n = 4) is 97.77 ± 1.19. A proposal of the reaction pathway was presented.

Acrylamide in coffee: Review of progress in analysis, formation and level reduction

This paper summarizes the progress made in understanding the formation of acrylamide in coffee, as well as potential reduction strategies, as presented during the joint CIAA/EC workshop on acrylamide, held in Brussels in March 2006. Currently, there are no concrete measures to reduce acrylamide concentrations in roast and ground coffee without appreciably changing the organoleptic properties of the product. Certain approaches, such as steam roasting, have been tried on a laboratory scale, albeit without affording a significant reduction. More work on the mechanisms governing the "loss" of acrylamide during storage of roast and ground coffee is warranted, and studies in this direction have been initiated. Finally, risk/benefit analysis must be addressed in a complex food such as coffee, known to harbour numerous health beneficial/chemoprotective compounds with antioxidant and antimutagenic properties.