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Lin M, Sun G, Hu X, Chen F, Zhu Y. Role of galacturonic acid in acrylamide formation: Insights from structural analysis. Food Chem 2024; 452:139282. [PMID: 38723562 DOI: 10.1016/j.foodchem.2024.139282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 03/12/2024] [Accepted: 04/06/2024] [Indexed: 06/01/2024]
Abstract
Acrylamide (AA) is a neoformed compound in heated foods, mainly produced between asparagine (Asn) and glucose (Glc) during the Maillard reaction. Galacturonic acid (GalA), the major component of pectin, exhibits high activity in AA formation. This study investigated the pathway for AA formation between GalA and Asn. Three possible pathways were proposed: 1) The carbonyl group of GalA directly interacts with Asn to produce AA; 2) GalA undergoes an oxidative cleavage reaction to release α-dicarbonyl compounds, which subsequently leads to AA production; 3) 5-formyl-2-furancarboxylic acid, the thermal degradation product of GalA, reacts with Asn to generate AA. Structural analysis revealed that the COOH group in GalA accelerated intramolecular protonation and electron transfer processes, thereby increasing the formation of AA precursors such as decarboxylated Schiff base and α-dicarbonyl compounds, promoting AA formation. This study provides a theoretical basis and new insights into the formation and control of AA.
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Affiliation(s)
- Mengyi Lin
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Guoyu Sun
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
| | - Yuchen Zhu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
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2
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Bachir N, Haddarah A, Sepulcre F, Pujola M. Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato models. Food Chem 2023; 408:135235. [PMID: 36549166 DOI: 10.1016/j.foodchem.2022.135235] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 11/25/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022]
Abstract
This study unveiled the effect of the suspected precursors of acrylamide (asparagine, glutamine) combined/separated with different formulations of glucose, fructose, and sucrose. To better understand the interaction between acrylamide precursors, cooking technique (deep vs air frying), and temperature (170 °C vs 190 °C), seven potato models from starch, sugars, amino acids, water and hydrocolloids (alginate and agar) were formulated. In line with previous findings, the present results showed that asparagine, glucose and fructose played an important role in acrylamide formation in these synthetic potato models. Furthermore, glutamine and sodium alginate might have an inhibitory effect on acrylamide formation. A significant impact of frying technique was also revealed. On the other hand, GC-FID analysis detected acrylamide in only these three models, (glucose-fructose, sucrose and asparagine-glucose/fructose/sucrose models > LOD 333.33 µg.kg-1).
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Affiliation(s)
- Nivine Bachir
- Departament d'Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya, BarcelonaTech, Spain Campus del Baix Llobregat, Carrer Esteve Terradas 8, 08860 Castelldefels, Spain; Doctoral School of Sciences and Technology, Lebanese University, Rafic Hariri Campus, Hadath, Lebanon.
| | - Amira Haddarah
- Doctoral School of Sciences and Technology, Lebanese University, Rafic Hariri Campus, Hadath, Lebanon
| | - Franscesc Sepulcre
- Departament d'Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya, BarcelonaTech, Spain Campus del Baix Llobregat, Carrer Esteve Terradas 8, 08860 Castelldefels, Spain
| | - Montserrat Pujola
- Departament d'Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya, BarcelonaTech, Spain Campus del Baix Llobregat, Carrer Esteve Terradas 8, 08860 Castelldefels, Spain
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3
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Yangping L, Yuxiang L, Hongjing C, Wenting Z, Yan Y. General method for detecting acrylamide in foods and comprehensive survey of acrylamide in foods sold in Southeast China. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2023; 15:2275-2283. [PMID: 37129466 DOI: 10.1039/d3ay00469d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
This study aimed to investigate the distribution of acrylamide (AA) in food by developing a universal method for detecting AA in various foods and analyzing the levels of AA in 437 food samples collected from Southeast China. The developed method was simple, rapid, and widely applicable, with an average recovery rate range of 81.7-94.2% and a relative standard deviation range of 1.7-8.2%. The limit of detection (LOD, 2.0-3.4 µg kg-1) and limit of quantitation (LOQ, 6.0-10 µg kg-1) were also determined. AA was detected in all types of food, with a total detection rate of 76%, and the levels ranged from LOQ to 6020 µg kg-1. Potato chips had the highest level of AA (mean value of 504 µg kg-1), whereas pastries had the lowest level (mean value < 6.0 µg kg-1). Kruskal-Wallis analysis revealed significant differences in AA levels among different foods (H = 229.8, p < 0.05). The AA safety limit intake recommendations suggested that the intake of high-AA foods should be strictly controlled to reduce the risk of potential carcinogenic effects. The developed method provides a useful tool for monitoring AA levels in food.
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Affiliation(s)
- Li Yangping
- Fujian Health College, Fujian, 350101, China
| | - Li Yuxiang
- Fujian Provincial Key Laboratory of Zoonosis Research (Fujian Center for Disease Control& Prevention), No. 386 Chong'an Road, Jin'an District, Fuzhou, 350012, China.
| | - Chen Hongjing
- Fujian Provincial Key Laboratory of Zoonosis Research (Fujian Center for Disease Control& Prevention), No. 386 Chong'an Road, Jin'an District, Fuzhou, 350012, China.
| | - Zhang Wenting
- Fujian Provincial Key Laboratory of Zoonosis Research (Fujian Center for Disease Control& Prevention), No. 386 Chong'an Road, Jin'an District, Fuzhou, 350012, China.
| | - Yang Yan
- Fujian Provincial Key Laboratory of Zoonosis Research (Fujian Center for Disease Control& Prevention), No. 386 Chong'an Road, Jin'an District, Fuzhou, 350012, China.
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Pesce F, Ponzo V, Mazzitelli D, Varetto P, Bo S, Saguy IS. Strategies to Reduce Acrylamide Formation During Food Processing Focusing on Cereals, Children and Toddler Consumption: A Review. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2164896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
Affiliation(s)
- Francesco Pesce
- Department of Agricultural, Forest and Food Sciences, University of Torino, Torino, Italy
| | - Valentina Ponzo
- Department of Medical Sciences, University of Torino, Torino, Italy
| | - Davide Mazzitelli
- Department of Reseach and Development, Soremartec Italia Srl, Alba, CN, Italy
| | - Paolo Varetto
- Department of Reseach and Development, Soremartec Italia Srl, Alba, CN, Italy
| | - Simona Bo
- Department of Medical Sciences, University of Torino, Torino, Italy
| | - I. Sam Saguy
- Robert H. Smith Faculty of Agriculture, Food & Environment, The Hebrew University of Jerusalem, Jerusalem, Israel
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5
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Wang P, Sun G, Lu P, Zhu Y, Hu X, Chen F. Acceleration effect of galacturonic acid on acrylamide generation: evidence in model reaction systems. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:361-369. [PMID: 35893577 DOI: 10.1002/jsfa.12149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Revised: 07/23/2022] [Accepted: 07/27/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Acrylamide (AA) is a potential carcinogen formed in food rich in carbohydrate during heating. Recently, AA has been found in several fruit products, such as prune juice, sugarcane molasses and canned black olives. This study focused on the role of galacturonic acid (GalA), the main acid hydrolysis product of fruit pectin, in AA formation in three model systems - asparagine (Asn)/glucose (Glc), Asn/GalA, and Asn/Glc/GalA - during heating under different pH values (pH 3.8-7.8), Glc concentration (0-0.1 mol L-1 ), molar ratio of substrates (Asn/Glc = 1:1, 0.025-0.5 mol L-1 ) and temperature (120-180 °C) for 30 min, respectively. RESULTS The results suggested that the addition of 0.1 mol L-1 GalA strongly accelerated AA formation in a manner dependent on pH value and temperature (P < 0.05). AA concentration under different Glc concentration and molar ratio of substrates suggested that GalA was more reactive than Glc when reacted with Asn. Furthermore, the Amadori rearrangement product/Schiff base/oxazolidine-5-one were identified as the intermediates formed in the Asn/GalA model system using ultra-performance liquid chromatography-quadrupole-time-of-flight-mass spectrometry. CONCLUSION The results suggested that Maillard reaction between Asn and GalA might contribute to AA formation. This study is significant in elucidating the contribution of interaction between components for AA formation in fruit products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Pengpu Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
- Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing, China
| | - Guoyu Sun
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Pei Lu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Yuchen Zhu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
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6
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Influence of Seasonings and Spice Essential Oils on Acrylamide Production in a Low Moisture Model System. Foods 2022; 11:foods11243967. [PMID: 36553709 PMCID: PMC9778327 DOI: 10.3390/foods11243967] [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: 11/08/2022] [Revised: 12/03/2022] [Accepted: 12/05/2022] [Indexed: 12/13/2022] Open
Abstract
Acrylamide (AA) is a typical contaminant produced during the heating process. In the present study, two seasonings (soy sauce and rice vinegar) and three spice essential oils (chive, ginger, and pepper) were added to the asparagine (Asn)/glucose (Glc) diethylene glycol model system to investigate the production of AA in a low moisture model system. The generation of AA was significantly enhanced when low levels of soy sauce (1% and 3% v/v) were added (p < 0.05). The Asn/Glc model system was heated for 15 min with 0%, 1%, or 3% (v/v) soy sauce, containing 43 mg/L, 63 mg/L, and 53 mg/L AA, respectively. However, the addition of a high level of soy sauce (5% v/v) showed significant inhibition of AA production after heating for 10 min (p < 0.05). About 36% of AA was inhibited in the Asn/Glc/soy sauce (5%) model system after heating for 15 min. The addition of low levels of rice vinegar (1% and 3% v/v) showed comprehensive effects on AA production. Nevertheless, the addition of rice vinegar at 5% v/v had an inhibitory effect on AA generation (p < 0.05). All kinds of spice essential oils promoted the production of AA (p < 0.05). There was a dose−response relationship between the level of spice essential oils and the generation of AA. This study proposes the importance of seasonings and spice essential oils for AA production in food preparation.
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7
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Hasan GMMA, Das AK, Satter MA. Detection of acrylamide traces in some commonly consumed heat-treated carbohydrate-rich foods by GC-MS/MS in Bangladesh. Heliyon 2022; 8:e11092. [PMID: 36276720 PMCID: PMC9583123 DOI: 10.1016/j.heliyon.2022.e11092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/21/2021] [Accepted: 10/10/2022] [Indexed: 11/06/2022] Open
Abstract
The present study aimed to determine acrylamide traces in180 heat-treated carbohydrate-rich foods through gas chromatography coupled to mass spectrometry (GC-MS/MS) in Bangladesh. Detected acrylamide contents were 730 ± 293 μg/kg, 244 ± 83 μg μg/kg, 598 ± 222 μg/kg, 340 ± 189 μg/kg, 548 ± 278 μg/kg, 217 ± 77 μg/kg, 558 ± 297 μg/kg, 391 ± 263 μg/kg and 679 ± 285 μg/kg in potato chips, chanachur (a locally processed food), potato crisps, biscuits, cake, bread, crackers, breakfast cereals and French fries respectively. The use of different ingredients during the manufacturing process might affect on acrylamide formation as different ingredients contained variable amounts of free asparagines and reducing sugars to form acrylamide. Among the analyzed samples, 20% of potato chips, 5% of chanachur, 15% of potato crisps, 15% of biscuit, 10% of cake, 15% of bread, 20% of crackers, 10% of breakfast cereal and 20% of French fries samples, representing only a few samples in each category, were found to have acrylamide contents above benchmark levels set by the European Commission [EC]. This study provided an estimation of the presence of acrylamide traces in heat treated carbohydrate rich foods consumed by local population.
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Affiliation(s)
- G. M. M. Anwarul Hasan
- Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dr. Qudrat-E-Khuda Road, Dhaka 1205, Bangladesh
- Corresponding author.
| | - Anuj Kumer Das
- Hi-Tech Health Care Ltd. Banani, Dhaka, 1213, Bangladesh
| | - Mohammed A. Satter
- Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dr. Qudrat-E-Khuda Road, Dhaka 1205, Bangladesh
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8
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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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Gil M, Gallego V, Jaramillo Y, Gil M, Uribe D. Advances on Acrylamide in cocoa and its derivates: a challenge to control from postharvest to the industrialization. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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10
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Kumari A, Bhattacharya B, Agarwal T, Paul V, Chakkaravarthi S. Integrated approach towards acrylamide reduction in potato-based snacks: A critical review. Food Res Int 2022; 156:111172. [DOI: 10.1016/j.foodres.2022.111172] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 03/16/2022] [Accepted: 03/17/2022] [Indexed: 01/08/2023]
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11
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Zhu Y, Xu R, Luo Y, Sun G, Lin M, Hu X, Chen F. Influence of citral on acrylamide formation in model systems. Food Chem 2022; 378:132097. [PMID: 35033705 DOI: 10.1016/j.foodchem.2022.132097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 01/05/2022] [Accepted: 01/05/2022] [Indexed: 11/04/2022]
Abstract
This work aimed to evaluate the role of citral (Cit) in the formation of acrylamide (AA) in model systems. The asparagine (Asn)/glucose (Glc), Asn/Glc/ginger essential oil (GEO), and Asn/Glc/Cit model systems were prepared and analysed by UPLC-MS/MS. Cit was implicated to be a major product that contributed to the enhancement of AA formation by GEO. The addition of Cit significantly enhanced the formation of AA in the Asn/Glc model system in a dose-dependent manner. Further analysis showed Cit rather than its oxidation product played a major role in AA formation. Cit not only directly reacted with Asn via the Maillard reaction producing AA but also promoted the formation of AA between Asn and Glc.
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Affiliation(s)
- Yuchen Zhu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Ruimin Xu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Yinghua Luo
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Guoyu Sun
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Mengyi Lin
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
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12
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Study of the Efficacy of Probiotic Bacteria to Reduce Acrylamide in Food and In Vitro Digestion. Foods 2022; 11:foods11091263. [PMID: 35563986 PMCID: PMC9101460 DOI: 10.3390/foods11091263] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 04/23/2022] [Accepted: 04/24/2022] [Indexed: 02/04/2023] Open
Abstract
In this study, probiotic bacteria as a new post-processing approach to reduce acrylamide (AA) was investigated. The AA reduction ability of selected Lactobacillus strains and Bifidobacterium strains was demonstrated in (a) AA chemical solutions; (b) food matrices (biscuits and chips) and (c) in vitro digestion. The findings showed tested bacteria exhibited AA reduction ability which was probiotic strain-, AA concentration-, probiotic concentration-, incubation time- and pH-dependent. L. acidophilus LA 45 and B. longum ATCC 15707 (109 CFU/mL) showed the highest AA reduction (86.85 and 88.85%, respectively) when exposed to 350 ng/mL AA solution for 8 h. The findings also demonstrated that AA reduction ability of selected probiotic strains was pH- and food matrix-dependent in both food matrices (9.45–22.15%) and in vitro digestion model (10.91–21.29%). This study showed probiotic bacteria can lower AA bioaccessibility under simulated digestion.
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13
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Žilić S, Nikolić V, Mogol BA, Hamzalıoğlu A, Taş NG, Kocadağlı T, Simić M, Gökmen V. Acrylamide in Corn-Based Thermally Processed Foods: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:4165-4181. [PMID: 35357820 PMCID: PMC9011392 DOI: 10.1021/acs.jafc.1c07249] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Widely consumed thermally processed corn-based foods can have a great contribution to acrylamide dietary intake, thus bearing a high public health risk and requiring attention and application of strategies for its reduction. This paper reviews the literature on the acrylamide content of corn-based food products present in the market around the world. The potential of corn for acrylamide formation due to its content of free asparagine and reducing sugars is described. Human exposure to acrylamide from corn-based foods is also discussed. The content of acrylamide in corn/tortilla chips, popcorn, and corn flakes, as widely consumed products all over the world, is reported in the literature to be between 5 and 6360 μg/kg, between <LOD and 2220 μg/kg and between <LOD and 1186 μg/kg, respectively. Although these products are important acrylamide sources in the common diet of all age populations, higher intake values occurred among younger generations.
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Affiliation(s)
- Slađana Žilić
- Maize
Research Institute, Group of Food Technology
and Biochemistry, Slobodana
Bajića 1, 11185 Belgrad- Zemun, Serbia
| | - Valentina Nikolić
- Maize
Research Institute, Group of Food Technology
and Biochemistry, Slobodana
Bajića 1, 11185 Belgrad- Zemun, Serbia
| | - Burçe Ataç Mogol
- Food
Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Aytül Hamzalıoğlu
- Food
Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Neslihan Göncüoğlu Taş
- Food
Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Tolgahan Kocadağlı
- Food
Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Marijana Simić
- Maize
Research Institute, Group of Food Technology
and Biochemistry, Slobodana
Bajića 1, 11185 Belgrad- Zemun, Serbia
| | - Vural Gökmen
- Food
Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
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14
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Kocadağlı T, Gökmen V. Formation of Acrylamide in Coffee. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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15
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Chen C, Jiao Y, Zeng M, He Z, Shen Q, Chen J, Quan W. The Simultaneous Formation of Acrylamide, β-carbolines, and Advanced Glycation End Products in a Chemical Model System: Effect of Multiple Precursor Amino Acids. Front Nutr 2022; 9:852717. [PMID: 35356734 PMCID: PMC8959668 DOI: 10.3389/fnut.2022.852717] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Accepted: 02/14/2022] [Indexed: 11/13/2022] Open
Abstract
This study investigated the effect of multiple precursor amino acids on the simultaneous formation of acrylamide, β-carbolines (i. e., harmane and norharmane), and advanced glycation end products (AGEs) [i.e., Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine] via a chemical model system. This model system was established with single or multiple precursor amino acids, including lysine–glucose (Lys/Glu), asparagine–glucose (Asn/Glu), tryptophan–glucose (Trp/Glu), and a combination of these amino acids (Com/Glu). Kinetic parameters were calculated by multiresponse non-linear regression models. We found that the k values of the AGEs and of acrylamide decreased, while those of harmane increased in the Com/Glu model when heated to 170 and 200°C. Our results indicated that the precursor amino acid of acrylamide and AGEs compete for α-dicarbonyl compounds, leading to a decrease in the formation of AGEs and acrylamide. Moreover, compared with asparagine, the precursor amino acid of β-carbolines was more likely to react with acetaldehyde by Pictet–Spengler condensation, which increased the formation of harmane and decreased the formation of acrylamide via the acrolein pathway.
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Affiliation(s)
- Cuyu Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Ye Jiao
- School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qingwu Shen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China
- Jie Chen
| | - Wei Quan
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- *Correspondence: Wei Quan
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16
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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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17
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Zhu Y, Luo Y, Sun G, Wang P, Hu X, Chen F. The simultaneous inhibition of histidine on 5-hydroxymethylfurfural and acrylamide in model systems and cookies. Food Chem 2022; 370:131271. [PMID: 34788952 DOI: 10.1016/j.foodchem.2021.131271] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 09/23/2021] [Accepted: 09/28/2021] [Indexed: 11/04/2022]
Abstract
5-Hydroxymethylfurfural (HMF) and acrylamide (AA) are neoformed food contaminants. In this study, the simultaneous inhibition of HMF and AA by histidine (His) were investigated. In the asparagine (Asn)/glucose (Glc) model system, the inhibition ratios of HMF and AA were in the range of 28-58% and 0-71% when 20 mmol/L His was added. In cookies, His also exhibited excellent inhibition effects on both HMF and AA. At the His concentration of 2% (w/w), the inhibition ratios of HMF and AA reached 90% and 65%. Additionally, the sensory quality of cookies was not affected significantly. Qualitative results suggested that His inhibited the formation of AA by the competitive reaction between His and Asn for Glc, as well as directly eliminated the formed HMF and AA via the carbonyl-amine reaction and the Michael addition, respectively. This study revealed that His could be applied for the inhibition of HMF and AA in heated food.
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Affiliation(s)
- Yuchen Zhu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Yinghua Luo
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Guoyu Sun
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Pengpu Wang
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
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18
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Barrios-Rodríguez YF, Gutiérrez-Guzmán N, Pedreschi F, Mariotti-Celis MS. Rational design of technologies for the mitigation of neo-formed contaminants in roasted coffee. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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19
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Aktağ IG, Hamzalıoğlu A, Kocadağlı T, Gökmen V. Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion. Curr Res Food Sci 2022; 5:1118-1126. [PMID: 35865802 PMCID: PMC9294190 DOI: 10.1016/j.crfs.2022.07.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 06/20/2022] [Accepted: 07/04/2022] [Indexed: 11/19/2022] Open
Abstract
The amount of acrylamide in asparagine rich thermally processed foods has been broadly monitored over the past two decades. Acrylamide exposure can be estimated by using the concentration of acrylamide found in foods and alternatively, biomarkers of exposure are correlated. A better estimation of dietary acrylamide exposure is crucial for a proper food safety assessment, regulations, and public health research. This review addresses the importance of the presence of neglected Maillard reaction intermediates found in foods, that may convert into acrylamide during digestion and the fate of acrylamide in the gastrointestinal tract as a reactive compound. Therefore, it is questioned in this review whether acrylamide concentration in ingested foods is directly correlated with the dietary exposure to acrylamide. Neglected Maillard reaction intermediates play role in acrylamide formation in gut. Exposure may increase when intermediates are converted into acrylamide in the gut. Nucleophiles cause elimination of acrylamide in the intestinal phase. The fate of acrylamide during digestion could be important for exposure estimation.
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Affiliation(s)
- Işıl Gürsul Aktağ
- Department of Culinary Arts and Gastronomy, Munzur University, 62000, Aktuluk Campus, Tunceli, Turkey
| | - Aytül Hamzalıoğlu
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey
| | - Tolgahan Kocadağlı
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey
- Corresponding author.
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20
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Ayatollahzadeh Shirazi M, Movahhed S, Shahab Lavasani A, Ahmadi Chenarbon H, Rajaei P. Assessment of microwave pre‐treatment on kinetic modeling of moisture loss and oil uptake and acrylamide constitution during deep frying of carrot slices. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Masoomeh Ayatollahzadeh Shirazi
- Department of Food Science and Technology College of Agriculture Varamin ‐ Pishva Branch Islamic Azad University Varamin Iran
| | - Sara Movahhed
- Department of Food Science and Technology College of Agriculture Varamin ‐ Pishva Branch Islamic Azad University Varamin Iran
| | - Alireza Shahab Lavasani
- Department of Food Science and Technology College of Agriculture Varamin ‐ Pishva Branch Islamic Azad University Varamin Iran
| | - Hossein Ahmadi Chenarbon
- Department of Agronomy College of Agriculture Varamin ‐ Pishva Branch Islamic Azad University Varamin Iran
| | - Peyman Rajaei
- Department of Agronomy College of Agriculture Varamin ‐ Pishva Branch Islamic Azad University Varamin Iran
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21
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Phaeon N, Chapanya P, Mueangmontri R, Pattamasuwan A, Lipan L, Carbonell-Barrachina ÁA, Sriroth K, Nitayapat N. Acrylamide in non-centrifugal sugars and syrups. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4561-4569. [PMID: 33460464 DOI: 10.1002/jsfa.11098] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 01/01/2021] [Accepted: 01/18/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Acrylamide in foods has been widely studied because of its possible carcinogenicity. Most of the foods investigated were prepared using low moisture and high temperature conditions. Non-centrifugal sugars (NCSs), which have been promoted as 'non-chemical' natural sweeteners, contain precursors of acrylamide and their production processes involved prolonged heating. The acrylamide content in 32 commercial NCSs from coconut, cane and palmyra palm purchased in Asian countries was investigated. Additionally, syrups (80 o Brix) produced from coconut and palmyra raw saps and cane juice were prepared by evaporation with prolonged heating (2.5 h to reach 100 °C, 1 h to increase to 110 °C, held at 110 °C for 30 min). The compositions and contents of sugars, amino acids and minerals, as well as the physical characteristics of the raw saps, juice and syrups, were determined. RESULTS The acrylamide content of these 32 products ranged from < 15 to 4011 μg kg-1 . The raw saps and juice were mildly acidic (pH 5.14-5.66) and similar values were observed for their syrups (4.73-5.73). The contents of sucrose, fructose and glucose in the saps and juice from these plants were similar, whereas their compositions varied with respect to amino acids. The variation of the ornithine content was significant, demonstrating a striking influence on the extent of acrylamide formation (867-1564 μg kg-1 ) in the syrups prepared from these materials. CONCLUSION The present study emphasizes the importance of a careful monitoring and control of the critical steps invloved in the manufacturing process of NCSs (particularly the evaporation phase), aiming to protect the health and safety of consumers. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Nuchnicha Phaeon
- Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
- Mitr Phol Sugarcane Research Center Co., Ltd, Chaiyaphum, Thailand
| | | | | | | | - Leontina Lipan
- Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Alicante, Spain
| | - Ángel A Carbonell-Barrachina
- Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Alicante, Spain
| | | | - Nuttakan Nitayapat
- Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
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22
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Song Y, Ding Z, Wu Y, Zhang T, Tang Z, Yu Y, Wang Y. Formation and source analysis of potentially hazardous compounds in fried pepper sauce under different high‐temperature stir‐fry conditions. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15074] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Yuting Song
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province School of Liquor and Food Engineering Guizhou University Guiyang Guizhou 550025 China
| | - Zhuhong Ding
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province School of Liquor and Food Engineering Guizhou University Guiyang Guizhou 550025 China
| | - Yongjun Wu
- College of Life Sciences Guizhou University Guiyang 550025 China
| | - Ting Zhang
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province School of Liquor and Food Engineering Guizhou University Guiyang Guizhou 550025 China
| | - Zhongyue Tang
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province School of Liquor and Food Engineering Guizhou University Guiyang Guizhou 550025 China
| | - Yihong Yu
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province School of Liquor and Food Engineering Guizhou University Guiyang Guizhou 550025 China
| | - Yi Wang
- Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province School of Liquor and Food Engineering Guizhou University Guiyang Guizhou 550025 China
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23
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Gül M, Kayhan Kuştepe E, Erdemli ME, Altınöz E, Gözükara Bağ HG, Gül S, Göktürk N. Protective effects of crocin on acrylamide-induced testis damage. Andrologia 2021; 53:e14176. [PMID: 34309867 DOI: 10.1111/and.14176] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 05/30/2021] [Accepted: 06/02/2021] [Indexed: 01/04/2023] Open
Abstract
Exposure to acrylamide (Ac) through food is almost inevitable and this kind of toxicity may cause lifelong harm. In present study, we researched effects of Crocin (Cr) on testis histopathology in Ac-induced testis of rats. Adult male rats were grouped as: group 1, 1 ml saline only; group 2, 50 mg/kg Cr only; group 3, 25 mg/kg Ac only and group 4, 25 mg/kg Ac + 50 mg/kg Cr. All administrations were given as 1 ml/day by gavage for 21 days. It was found that Ac adversely influenced the levels of FSH, testosterone and LH in the blood serum; malondialdehyde (MDA), total antioxidant status (TOS), oxidative stress index (OSI)/ glutathione (GSH), superoxide dismutase (SOD), catalase (CAT), total antioxidant status (TAS) oxidant/antioxidant parameters in testis tissue (p < .01) and the histopathological parameters like Johnson's score, seminiferous tubule diameter, seminiferous epithelial height and H-score for caspase-3 immunoreactivity. In contrary, Cr treatment resulted in increase in testosterone, follicle stimulating hormone (FSH), luteinizan hormone (LH) levels and SOD, CAT, GSH, TAS levels (p < .01) and improved all the histopathological changes. In conclusion, Cr has a promising protective potential against Ac-caused toxic damages in testicular tissue.
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Affiliation(s)
- Mehmet Gül
- Department of Histology and Embryology, Faculty of Medicine, İnönü University, Battalgazi, Turkey
| | - Elif Kayhan Kuştepe
- Department of Histology and Embryology, Faculty of Medicine, İnönü University, Battalgazi, Turkey
| | - Mehmet Erman Erdemli
- Department of Medical Biochemistry, Faculty of Medicine, İnönü University, Battalgazi, Turkey
| | - Eyüp Altınöz
- Department of Medical Biochemistry, Faculty of Medicine, Karabük University, Kılavuzlar, Turkey
| | - Harika Gözde Gözükara Bağ
- Department of Biostatistics and Medical Informatics, Faculty of Medicine, İnönü University, Battalgazi, Turkey
| | - Semir Gül
- Department of Histology and Embryology, Faculty of Medicine, İnönü University, Battalgazi, Turkey
| | - Nurcan Göktürk
- Department of Medical Biochemistry, Faculty of Medicine, İnönü University, Battalgazi, Turkey
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24
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Modulatory Effect of Probiotics on Proinflammatory Cytokine Levels in Acrylamide-Treated Rats. Biochem Res Int 2021; 2021:2268770. [PMID: 34336287 PMCID: PMC8318771 DOI: 10.1155/2021/2268770] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Accepted: 07/15/2021] [Indexed: 01/02/2023] Open
Abstract
The aims of this study are to investigate the effect of acrylamide on the level of proinflammatory cytokines in the blood of acrylamide-treated rats and to find the modulatory impact of probiotics on those cytokines. Thirty-two rats were divided into four groups: rats which received 20 mg acrylamide, acrylamide with 20 mg probiotics, acrylamide with 200 mg probiotics, and standard water and food (groups 1-4, respectively). The serum levels of cytokines were measured on days 0, 15, and 30. Group 1 showed an increased serum level of IL-1β, IL-6, and TNF-α after 15 days, and they decreased in day 30. Serum IL-6 level was significantly decreased on days 15 and 30 in rats in group 2 compared to the controls. TNF-α and IL-1β levels were not statistically different after treated with probiotics. The exposure of rats to acrylamide led to increased systemic inflammation as evidenced by higher levels of proinflammatory cytokines, and probiotics can modulate this inflammation.
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25
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Wang Y, Liu Y, Huang X, Xiao Z, Yang Y, Yu Q, Chen S, He L, Liu A, Liu S, Zou L, Yang Y. A Review on Mechanistic Overview on the Formation of Toxic Substances during the Traditional Fermented Food Processing. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1933021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Yilun Wang
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Yuxuan Liu
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Xiaohong Huang
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Zihan Xiao
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Yifang Yang
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Qinxin Yu
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Shujuan Chen
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Li He
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Aiping Liu
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
| | - Likou Zou
- College of Resource, Sichuan Agricultural University, Chengdu PR China
| | - Yong Yang
- College of Food Science, Sichuan Agricultural University, Ya’an PR China
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26
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Wu B, Chai X, He A, Huang Z, Chen S, Rao P, Ke L, Xiang L. Inhibition of acrylamide toxicity in vivo by arginine-glucose maillard reaction products. Food Chem Toxicol 2021; 154:112315. [PMID: 34082049 DOI: 10.1016/j.fct.2021.112315] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 05/19/2021] [Accepted: 05/29/2021] [Indexed: 01/15/2023]
Abstract
Acrylamide has a variety of toxicities, including carcinogenicity, and can be present in food via the Maillard reaction in processing of certain foods. Previous studies have demonstrated that co-existing Maillard reaction products (MRPs) ameliorated acrylamide-induced abnormal physiological status in mice. This study is focused on the effects on hematological parameters, erythrocyte osmotic fragility, oxidative stress in plasma and liver, and contents of 8-hydroxy-2-deoxyguanosine (8-OHdG) in mice exposed to acrylamide and to acrylamide and MRPs derived from arginine and glucose. Acrylamide alone caused significant increases in liver indexes, erythrocyte osmotic fragility, malonaldehyde level in liver and 8-OHdG level in testis, and significant decreases in weight gain, hematological parameters, levels of glutathione, glutathione peroxidase and total superoxide dismutase in plasma. Whether MRPs and acrylamide were physically mixed or when the solution is prepared from heating the mixture of arginine, glucose and acrylamide, the presence of MRPs effectively reduced the adverse changes caused by acrylamide. These results suggest that the toxicity of acrylamide to mice can be ameliorated by MRPs, the common compositions simultaneously generated with acrylamide in food matrix.
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Affiliation(s)
- Benyang Wu
- College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing, 350300, China; College of Life Science, Fujian Normal University, Fuzhou, 350117, China.
| | - Xiaoyan Chai
- College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing, 350300, China; College of Life Science, Fujian Normal University, Fuzhou, 350117, China.
| | - Aiming He
- College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing, 350300, China.
| | - Zhen Huang
- College of Life Science, Fujian Normal University, Fuzhou, 350117, China.
| | - Sheng Chen
- College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing, 350300, China.
| | - Pingfan Rao
- Food Nutrition Science Centre, Zhejiang Gongshang University, Hangzhou, 310012, China.
| | - Lijing Ke
- Food Nutrition Science Centre, Zhejiang Gongshang University, Hangzhou, 310012, China.
| | - Leiwen Xiang
- College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing, 350300, China.
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27
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Akkurt K, Mogol BA, Gökmen V. Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111211] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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28
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Characteristics of French Fries and Potato Chips in Aspect of Acrylamide Content—Methods of Reducing the Toxic Compound Content in Ready Potato Snacks. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11093943] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
The reduction of toxic acrylamide content in potato snacks, i.e., French fries and potato chips, is necessary due to the adverse effects of this compound on the human body. Therefore, in the presented review paper, a detailed characterization of French fries and chips in terms of AA content and their organoleptic quality is included. Detailed information was also collected on the raw material and technological factors that affect the formation of acrylamide content, including methods and techniques affecting the reduction of the amount of this compound in potato snacks. The obligation to control the level of acrylamide in various food products (including fried potato snacks with a higher content of this compound), introduced in 2018, has mobilized manufacturers to seek solutions, while scientists conduct further intensive research on the possibility of reducing the level of AA or even eliminating its presence from products. Therefore, it is necessary to conduct such activities, especially, because potato French fries and potato chips are willingly consumed by younger and younger consumers.
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29
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Esokkiya A, Sudalaimani S, Sanjeev Kumar K, Sampathkumar P, Suresh C, Giribabu K. Poly(methylene blue)-Based Electrochemical Platform for Label-Free Sensing of Acrylamide. ACS OMEGA 2021; 6:9528-9536. [PMID: 33869933 PMCID: PMC8047665 DOI: 10.1021/acsomega.0c06315] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Accepted: 03/22/2021] [Indexed: 05/03/2023]
Abstract
The present work reports the electrochemical sensing of acrylamide (AM) using a poly(methylene blue)-modified glassy carbon electrode (PMB/GCE) where PMB functions as an electrochemical reporter. PMB was prepared by electrochemical polymerization of methylene blue. Electrochemical sensing of AM was facilitated by the interaction between AM and PMB. Further the interaction between AM and PMB was investigated using ultraviolet-visible (UV-vis) spectroscopy and Raman analysis. The surface morphology was confirmed by atomic force microscopy (AFM) and field emission scanning electron microscopy (FESEM) analyses. PMB/GCE was further characterized by X-ray photoelectron spectroscopy (XPS), and the electrochemical performance was assessed using cyclic voltammetry and differential pulse voltammetry. Cyclic voltammetry analysis showed a decrease in current at the redox center of PMB upon addition of AM. The association constant and binding number of AM with PMB/GCE were calculated using differential pulse voltammetry and found to be 8.9 × 106 M-1 and 0.64 (∼1), respectively. The results indicated a strong interaction of AM on the PMB/GCE surface. Further, chronocoulometry analysis of PMB/GCE in the presence of AM showed a decrease in charge due to the interaction of AM with PMB. Under optimized conditions, PMB/GCE exhibited a decrease in current proportional to the concentration of AM in the range of 0.025-16 μM with sensitivity and detection limit 0.252 μA nM-1 and 0.13 nM, respectively. Real sample analysis was carried out by the standard addition method using the solution extracted from potato chips.
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Affiliation(s)
- Anthonysamy Esokkiya
- Electrodics
and Electrocatalysis Division, Central Electrochemical
Research Institute (CSIR-CECRI), Karaikudi, Tamil Nadu 630003, India
- Academy
of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Sudalaimuthu Sudalaimani
- Electrodics
and Electrocatalysis Division, Central Electrochemical
Research Institute (CSIR-CECRI), Karaikudi, Tamil Nadu 630003, India
- Academy
of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Kannan Sanjeev Kumar
- Electrodics
and Electrocatalysis Division, Central Electrochemical
Research Institute (CSIR-CECRI), Karaikudi, Tamil Nadu 630003, India
- Academy
of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Prakasam Sampathkumar
- Electrodics
and Electrocatalysis Division, Central Electrochemical
Research Institute (CSIR-CECRI), Karaikudi, Tamil Nadu 630003, India
- Academy
of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Chinnathambi Suresh
- Electrodics
and Electrocatalysis Division, Central Electrochemical
Research Institute (CSIR-CECRI), Karaikudi, Tamil Nadu 630003, India
- Academy
of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Krishnan Giribabu
- Electrodics
and Electrocatalysis Division, Central Electrochemical
Research Institute (CSIR-CECRI), Karaikudi, Tamil Nadu 630003, India
- Academy
of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
- ,
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30
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Shao X, Xu B, Chen C, Li P, Luo H. The function and mechanism of lactic acid bacteria in the reduction of toxic substances in food: a review. Crit Rev Food Sci Nutr 2021; 62:5950-5963. [PMID: 33683156 DOI: 10.1080/10408398.2021.1895059] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
N-nitrosamines, heterocyclic amines, polycyclic aromatic hydrocarbons, biogenic amines, and acrylamide are widely distributed and some of the most toxic substances detected in foods. Hence, reduction of these substances has attracted worldwide attention. Lactic acid bacteria (LAB) inoculation has been found to be an effective way to reduce these toxic substances. In this paper, the reduction of toxic substances by LAB and its underlying mechanisms have been described through the review of recent studies. LAB aids this reduction via different mechanisms. First, it can directly decrease these harmful substances through adsorption or degradation. Peptidoglycans on the cell wall of LAB can bind to heterocyclic amines, acrylamide, and polycyclic aromatic hydrocarbons. Second, LAB can indirectly decrease the content of toxic substances by reducing their precursors. Third, antioxidant properties of LAB also contribute to the reduction in toxic substances. Finally, LAB can suppress the growth of amino acid decarboxylase-positive bacteria, thus reducing the accumulation of biogenic amines and N-nitrosamines. Therefore, LAB can contribute to the decrease in toxic substances in food and improve food safety. Further research on increasing the reduction efficiency of LAB and deciphering the mechanisms at a molecular level needs to be carried out to obtain the complete picture.
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Affiliation(s)
- Xuefei Shao
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Baocai Xu
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Conggui Chen
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Peijun Li
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Huiting Luo
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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Bin-Jumah M, Abdel-Fattah AFM, Saied EM, El-Seedi HR, Abdel-Daim MM. Acrylamide-induced peripheral neuropathy: manifestations, mechanisms, and potential treatment modalities. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:13031-13046. [PMID: 33484463 DOI: 10.1007/s11356-020-12287-6] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Accepted: 12/28/2020] [Indexed: 05/10/2023]
Abstract
Acrylamide is a chemical monomer; its polymer compounds are used in the manufacture of plastic, papers, adhesive tapes, dyes, and food packaging. Lately, scientists found that cooking (mainly roasting, baking, and frying) yields acrylamide. In addition to fried/baked potatoes, coffee and bakery products still contain substantial amounts of acrylamide. Acrylamide has toxic effects on different body systems include genitourinary, reproductive, nervous system, along with being a carcinogenic substance. The neurotoxicity of acrylamide includes central and peripheral neuropathy. In humans, the clinical manifestations include sensory or motor peripheral neuropathy, drowsiness, or cerebellar ataxia. Likewise, it presents with skeletal muscle weakness, hindlimb dysfunction, ataxia, and weight loss in animals. The suggested mechanisms for acrylamide neurotoxicity include direct inhibition of neurotransmission, cellular changes, inhibition of key cellular enzymes, and bonding of kinesin-based fast axonal transport. Moreover, it is suggested that acrylamide's molecular effect on SNARE core kinetics is carried out through the adduction of NSF and/or SNARE proteins. Lately, scientists showed disruption of focal adhesion kinase (FAK) and proline-rich tyrosine kinase 2 (Pyk2) cell signaling pathways in human differentiating neuroblastoma SH-SY5Y cells, exposed to acrylamide. Different treatment modalities have been revealed to shield against or hasten recovery from acrylamide-induced neuropathy in preclinical studies, including phytochemical, biological, and vitamin-based compounds. Still, additional studies are needed to elucidate the pathogenesis and to identify the best treatment modality.
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Affiliation(s)
- May Bin-Jumah
- Biology Department, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
| | | | - Essa M Saied
- Department of Chemistry, Faculty of Science, Suez Canal University, Ismailia, 41522, Egypt
| | - Hesham R El-Seedi
- Pharmacognosy Group, Department of Pharmaceutical Biosciences, BMC, Uppsala University, SE-751 23, Uppsala, Sweden
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, 212013, China
- Chemistry Department, Faculty of Science, Menoufia University, Shebin El-Kom, 32511, Egypt
| | - Mohamed M Abdel-Daim
- Pharmacology Department, Faculty of Veterinary Medicine, Suez Canal University, Ismailia, 41522, Egypt.
- Department of Zoology, College of Science, King Saud University, P.O. Box 2455, Riyadh, 11451, Saudi Arabia.
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32
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Galluzzo FG, Cammilleri G, Pantano L, Lo Cascio G, Pulvirenti A, Macaluso A, Vella A, Ferrantelli V. Acrylamide assessment of wheat bread incorporating chia seeds ( Salvia hispanica L.) by LC-MS/MS. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:388-395. [PMID: 33481677 DOI: 10.1080/19440049.2020.1853823] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
We examined the acrylamide content in samples of wheat bread with chia seeds added at different concentrations (2%, 5%, 7%, 10%) and cooked at predefined conditions (20 min at 200°C) by a validated LC-MS/M method after QuEChERS extraction. The acrylamide contents of the bread samples with added chia seeds were compared with control wheat bread samples. The highest acrylamide values were found in bread with 5% chia seeds, showing a mean value of 156.5 ± 115.4 µg/kg, followed by bread with 10% chia seeds (150.2 ± 103.8 µg/kg). About 6% of the bread samples with added chia seeds reached acrylamide levels above the benchmark level set by the EU Regulation. No significant differences in acrylamide values were found between control samples and bread with different percentages of chia seeds (p > .05). The results obtained provide a first report on the possible contribution of chia to the increase of acrylamide formation in bread.
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Affiliation(s)
| | - Gaetano Cammilleri
- Istituto Zooprofilattico Sperimentale Della Sicilia, Palermo, Italy.,Dipartimento di Scienze Della Vita, Università Degli Studi di Modena E Reggio Emilia, Modena, Italy
| | - Licia Pantano
- Istituto Zooprofilattico Sperimentale Della Sicilia, Palermo, Italy
| | | | - Andrea Pulvirenti
- Dipartimento di Scienze Della Vita, Università Degli Studi di Modena E Reggio Emilia, Modena, Italy
| | - Andrea Macaluso
- Istituto Zooprofilattico Sperimentale Della Sicilia, Palermo, Italy.,Dipartimento di Scienze Della Vita, Università Degli Studi di Modena E Reggio Emilia, Modena, Italy
| | - Antonio Vella
- Istituto Zooprofilattico Sperimentale Della Sicilia, Palermo, Italy
| | - Vincenzo Ferrantelli
- Istituto Zooprofilattico Sperimentale Della Sicilia, Palermo, Italy.,Dipartimento di Scienze Della Vita, Università Degli Studi di Modena E Reggio Emilia, Modena, Italy
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33
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Bušová M, Bencko V, Kromerová K, Nadjo I, Babjaková J. Occurrence of acrylamide in selected food products. Cent Eur J Public Health 2020; 28:320-324. [PMID: 33338370 DOI: 10.21101/cejph.a6430] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2020] [Accepted: 07/30/2020] [Indexed: 11/15/2022]
Abstract
OBJECTIVE Acrylamide is a toxic compound found in occupational and non-occupational environment. It originates from industrial use, technological processes in construction as well as food production, water purification, and laboratory use. Adverse effects including neurotoxicity, probably carcinogenicity, genotoxicity, teratogenicity, and reproductive toxicity were reported in many studies. Our study is focused on acrylamide content in selected food products in the Czech Republic. METHOD In this study, we determined acrylamide content in selected samples of commonly consumed food products (potato chips, biscuits, popcorn, corn flakes, breakfast cereals, and baked muesli). RESULTS The concentration of acrylamide in most samples of potato chips, biscuits and popcorn exceeded the benchmark limits. The acrylamide content in samples of potato chips from one manufacturer in 4 cases out of 5 analysed samples exceeded benchmark limit. On the other hand, no corn flakes sample acrylamide content from the same manufacture exceeded the benchmark limit. With 20 of all analysed samples exceeding the benchmark levels for acrylamide, it can be concluded that 47.6% of samples did not comply with the benchmark level. CONCLUSION Dietary intake of frequently consumed food products with the acrylamide content exceeding the recommended comparative value could have adverse effects on the human health. Our study confirmed high amount of acrylamide in some selected food samples. The reduction of dietary burden with acrylamide is possible by complying with the correct technological principles in food preparation.
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Affiliation(s)
- Milena Bušová
- Institute of Hygiene and Epidemiology, First Faculty of Medicine, Charles University and General University Hospital in Prague, Prague, Czech Republic
| | - Vladimír Bencko
- Institute of Hygiene and Epidemiology, First Faculty of Medicine, Charles University and General University Hospital in Prague, Prague, Czech Republic
| | - Katarína Kromerová
- Institute of Hygiene and Epidemiology, First Faculty of Medicine, Charles University and General University Hospital in Prague, Prague, Czech Republic
| | - Iris Nadjo
- Institute of Hygiene and Epidemiology, First Faculty of Medicine, Charles University and General University Hospital in Prague, Prague, Czech Republic
| | - Jana Babjaková
- Institute of Hygiene, Faculty of Medicine, Comenius University, Bratislava, Slovak Republic
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Yamamoto J, Ishihara J, Matsui Y, Matsuda T, Kotemori A, Zheng Y, Nakajima D, Terui M, Shinohara A, Adachi S, Kawahara J, Sobue T. Acrylamide-Hemoglobin Adduct Levels in a Japanese Population and Comparison with Acrylamide Exposure Assessed by the Duplicated Method or a Food Frequency Questionnaire. Nutrients 2020; 12:E3863. [PMID: 33348772 PMCID: PMC7767078 DOI: 10.3390/nu12123863] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 12/15/2020] [Accepted: 12/16/2020] [Indexed: 11/17/2022] Open
Abstract
The levels of hemoglobin adducts of acrylamide (AA-Hb), a biomarker of acrylamide exposure, have not been reported for Japanese subjects. Herein, we determined the AA-Hb levels in a Japanese population and compared them with the estimated dietary intake from the duplicate diet method (DM) and a food frequency questionnaire (FFQ). One-day DM samples, FFQ, and blood samples were collected from 89 participants and analyzed for acrylamide. AA-Hb was analyzed using liquid chromatography tandem mass spectrometry and the N-alkyl Edman method. Participants were divided into tertiles of estimated acrylamide intake and geometric means (GMs) of AA-Hb adjusted for sex and smoking status. A stratified analysis according to smoking status was also performed. The average AA-Hb levels for all participants, never, past, and current smokers were 46, 38, 65, and 86 pmol/g Hb, respectively. GMs of AA-Hb levels in all participants were significantly associated with tertiles of estimated acrylamide intake from DM (p for trend = 0.02) and FFQ (p for trend = 0.04), although no association with smokers was observed. AA-Hb levels reflected smoking status, which were similar to values reported in Western populations, and they were associated with estimated dietary intake of acrylamide when adjusted for sex and smoking status.
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Affiliation(s)
- Junpei Yamamoto
- School of Life and Environmental Science, Azabu University, 1-17-71 Fuchinobe, Chuo-ku, Sagamihara, Kanagawa 252-5201, Japan; (J.Y.); (A.K.)
| | - Junko Ishihara
- School of Life and Environmental Science, Azabu University, 1-17-71 Fuchinobe, Chuo-ku, Sagamihara, Kanagawa 252-5201, Japan; (J.Y.); (A.K.)
| | - Yasuto Matsui
- Graduate School of Engineering, Kyoto University, Yoshida Honmachi, Sakyo-ku, Kyoto 606-8501, Japan; (Y.M.); (T.M.)
| | - Tomonari Matsuda
- Graduate School of Engineering, Kyoto University, Yoshida Honmachi, Sakyo-ku, Kyoto 606-8501, Japan; (Y.M.); (T.M.)
| | - Ayaka Kotemori
- School of Life and Environmental Science, Azabu University, 1-17-71 Fuchinobe, Chuo-ku, Sagamihara, Kanagawa 252-5201, Japan; (J.Y.); (A.K.)
- Division of Epidemiology, Center for Public Health Sciences, National Cancer Center, 5-1-1 Tsukiji, Chuo-ku, Tokyo 104-0045, Japan
| | - Yazhi Zheng
- Center for Health and Environmental Risk Research, National Institute for Environmental Studies, 16-2 Onogawa, Tsukuba, Ibaraki 305-8506, Japan; (Y.Z.); (D.N.); (J.K.)
| | - Daisuke Nakajima
- Center for Health and Environmental Risk Research, National Institute for Environmental Studies, 16-2 Onogawa, Tsukuba, Ibaraki 305-8506, Japan; (Y.Z.); (D.N.); (J.K.)
| | - Miho Terui
- Department of Public Health, Faculty of Nutritional Science, Sagami Women’s University, 2-1-1 Bunkyo, Minami-ku, Sagamihara, Kanagawa 252-0383, Japan; (M.T.); (A.S.); (S.A.)
| | - Akiko Shinohara
- Department of Public Health, Faculty of Nutritional Science, Sagami Women’s University, 2-1-1 Bunkyo, Minami-ku, Sagamihara, Kanagawa 252-0383, Japan; (M.T.); (A.S.); (S.A.)
| | - Shuichi Adachi
- Department of Public Health, Faculty of Nutritional Science, Sagami Women’s University, 2-1-1 Bunkyo, Minami-ku, Sagamihara, Kanagawa 252-0383, Japan; (M.T.); (A.S.); (S.A.)
| | - Junko Kawahara
- Center for Health and Environmental Risk Research, National Institute for Environmental Studies, 16-2 Onogawa, Tsukuba, Ibaraki 305-8506, Japan; (Y.Z.); (D.N.); (J.K.)
| | - Tomotaka Sobue
- Department of Environmental Medicine and Population Sciences, Graduate School of Medicine, Osaka University, 2-2 Yamadaoka, Suita, Osaka 565-0871, Japan;
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Nunes JCF, Cristóvão RO, Freire MG, Santos-Ebinuma VC, Faria JL, Silva CG, Tavares APM. Recent Strategies and Applications for l-Asparaginase Confinement. Molecules 2020; 25:E5827. [PMID: 33321857 PMCID: PMC7764279 DOI: 10.3390/molecules25245827] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 12/03/2020] [Accepted: 12/06/2020] [Indexed: 12/22/2022] Open
Abstract
l-asparaginase (ASNase, EC 3.5.1.1) is an aminohydrolase enzyme with important uses in the therapeutic/pharmaceutical and food industries. Its main applications are as an anticancer drug, mostly for acute lymphoblastic leukaemia (ALL) treatment, and in acrylamide reduction when starch-rich foods are cooked at temperatures above 100 °C. Its use as a biosensor for asparagine in both industries has also been reported. However, there are certain challenges associated with ASNase applications. Depending on the ASNase source, the major challenges of its pharmaceutical application are the hypersensitivity reactions that it causes in ALL patients and its short half-life and fast plasma clearance in the blood system by native proteases. In addition, ASNase is generally unstable and it is a thermolabile enzyme, which also hinders its application in the food sector. These drawbacks have been overcome by the ASNase confinement in different (nano)materials through distinct techniques, such as physical adsorption, covalent attachment and entrapment. Overall, this review describes the most recent strategies reported for ASNase confinement in numerous (nano)materials, highlighting its improved properties, especially specificity, half-life enhancement and thermal and operational stability improvement, allowing its reuse, increased proteolysis resistance and immunogenicity elimination. The most recent applications of confined ASNase in nanomaterials are reviewed for the first time, simultaneously providing prospects in the described fields of application.
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Affiliation(s)
- João C. F. Nunes
- Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua do Dr. Roberto Frias, 4200-465 Porto, Portugal; (J.C.F.N.); (R.O.C.); (J.L.F.)
- Department of Chemistry, CICECO-Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal;
| | - Raquel O. Cristóvão
- Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua do Dr. Roberto Frias, 4200-465 Porto, Portugal; (J.C.F.N.); (R.O.C.); (J.L.F.)
| | - Mara G. Freire
- Department of Chemistry, CICECO-Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal;
| | - Valéria C. Santos-Ebinuma
- School of Pharmaceutical Sciences, Universidade Estadual Paulista-UNESP, Araraquara 14800-903, Brazil;
| | - Joaquim L. Faria
- Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua do Dr. Roberto Frias, 4200-465 Porto, Portugal; (J.C.F.N.); (R.O.C.); (J.L.F.)
| | - Cláudia G. Silva
- Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua do Dr. Roberto Frias, 4200-465 Porto, Portugal; (J.C.F.N.); (R.O.C.); (J.L.F.)
| | - Ana P. M. Tavares
- Department of Chemistry, CICECO-Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal;
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Quan W, Li Y, Jiao Y, Xue C, Liu G, Wang Z, He Z, Qin F, Zeng M, Chen J. Simultaneous generation of acrylamide, β-carboline heterocyclic amines and advanced glycation ends products in an aqueous Maillard reaction model system. Food Chem 2020; 332:127387. [PMID: 32629331 DOI: 10.1016/j.foodchem.2020.127387] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2020] [Revised: 06/14/2020] [Accepted: 06/17/2020] [Indexed: 10/24/2022]
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Malunga LN, Ames N, Khorshidi AS, Thandapilly SJ, Yan W, Dyck A, Waterer J, Malcolmson L, Cuthbert R, Sopiwnyk E, Scanlon MG. Association of asparagine concentration in wheat with cultivar, location, fertilizer, and their interaction. Food Chem 2020; 344:128630. [PMID: 33223298 DOI: 10.1016/j.foodchem.2020.128630] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 10/13/2020] [Accepted: 11/10/2020] [Indexed: 11/29/2022]
Abstract
The need to produce wheat with low asparagine concentration is of great importance as a measure to mitigate acrylamide concentration in wheat-based products. The association of asparagine concentration in Canadian bread wheat with cultivar, growing location, fertilizer and their interaction were investigated. Wheat cultivars (8) were grown in 2 locations under 4 fertilizer treatments in triplicate (which consisted of two nitrogen rates (90 or 120 lbs/acre) with or without 15 lbs sulphur per acre). The asparagine concentration ranged from 168.9 to 1050 µg/g and was significantly affected by cultivar, location, and their interaction but not fertilizer treatment. Location and cultivar were responsible for 80% and 14% of the variation, respectively. Some cultivars were not affected by location and maintained their low asparagine accumulation trait. Thus, breeding strategies should aim to identify cultivars that are low asparagine accumulating and are stable across different growing environments.
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Affiliation(s)
- Lovemore Nkhata Malunga
- Richardson Center for Functional Foods and Nutraceuticals, Agriculture and Agri-Food Canada, Winnipeg, MB R3T 6C5, Canada; Department of Food and Human Nutritional Sciences, University of Manitoba, 209 Human Ecology Building, Winnipeg, MB R3T 2N2, Canada
| | - Nancy Ames
- Richardson Center for Functional Foods and Nutraceuticals, Agriculture and Agri-Food Canada, Winnipeg, MB R3T 6C5, Canada; Department of Food and Human Nutritional Sciences, University of Manitoba, 209 Human Ecology Building, Winnipeg, MB R3T 2N2, Canada.
| | - Ali Salimi Khorshidi
- Department of Food and Human Nutritional Sciences, University of Manitoba, 209 Human Ecology Building, Winnipeg, MB R3T 2N2, Canada
| | - Sijo Joseph Thandapilly
- Richardson Center for Functional Foods and Nutraceuticals, Agriculture and Agri-Food Canada, Winnipeg, MB R3T 6C5, Canada; Department of Food and Human Nutritional Sciences, University of Manitoba, 209 Human Ecology Building, Winnipeg, MB R3T 2N2, Canada
| | - Weikai Yan
- Agriculture and Agri-Food Canada, ON, K1A 0C6 Ottawa, Canada
| | - Adam Dyck
- Warbuton Canada, Winnipeg, MB R3C 4E2, Canada
| | | | | | - Richard Cuthbert
- Swift Current Research & Development Centre, Agriculture and Agri-Food Canada, Swift Current, SK S9H 3X2, Canada
| | - Elaine Sopiwnyk
- Canadian International Grains Institute, Winnipeg, MB R3C 3G7, Canada
| | - Martin G Scanlon
- Department of Food and Human Nutritional Sciences, University of Manitoba, 209 Human Ecology Building, Winnipeg, MB R3T 2N2, Canada
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Bušová M, Bencko V, Veszelits Laktičová K, Holcátová I, Vargová M. Risk of exposure to acrylamide. Cent Eur J Public Health 2020; 28 Suppl:S43-S46. [PMID: 33069180 DOI: 10.21101/cejph.a6177] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2020] [Accepted: 07/15/2020] [Indexed: 11/15/2022]
Abstract
OBJECTIVES Acrylamide is a toxic compound that can be found it both occupational and non-occupational environments. This study focuses on its sources and health effects of its exposure. METHODS Adverse effects of acrylamide, especially carcinogenic, genotoxic, and teratogenic were reported in many studies conducted on animals. Neurotoxicity was reported in workers exposed to acrylamide in the occupational environment. Another important source of populations' exposure to acrylamide is their nutrition. RESULTS This study focuses on humans' exposure to acrylamide from various sources and its harmful effects on their health. CONCLUSIONS Dietary intake of acrylamide, as well as occupational exposure, cigarette smoking, cosmetics usage and other environmental sources could have a significant effect on human health.
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Affiliation(s)
- Milena Bušová
- Institute of Hygiene and Epidemiology, First Faculty of Medicine, Charles University and General University Hospital in Prague, Prague, Czech Republic
| | - Vladimír Bencko
- Institute of Hygiene and Epidemiology, First Faculty of Medicine, Charles University and General University Hospital in Prague, Prague, Czech Republic
| | - Katarína Veszelits Laktičová
- Department of the Environment, Veterinary Legislation and Economy, University of Veterinary Medicine and Pharmacy, Kosice, Slovak Republic
| | - Ivana Holcátová
- Institute of Hygiene and Epidemiology, First Faculty of Medicine, Charles University and General University Hospital in Prague, Prague, Czech Republic
| | - Mária Vargová
- Department of the Environment, Veterinary Legislation and Economy, University of Veterinary Medicine and Pharmacy, Kosice, Slovak Republic
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39
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Inhibition of acrylamide by glutathione in asparagine/glucose model systems and cookies. Food Chem 2020; 329:127171. [DOI: 10.1016/j.foodchem.2020.127171] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 04/19/2020] [Accepted: 05/25/2020] [Indexed: 11/21/2022]
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40
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Ghafoor K, Yüksel B, Juhaimi FA, Özcan MM, Uslu N, Babiker EE, Ahmed IMA, Azmi IU. Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts. J Oleo Sci 2020; 69:1219-1230. [PMID: 32908101 DOI: 10.5650/jos.ess20149] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Quality parameters of potato chips (flat and serrated) fried either in palm oil (PO) alone or containing natural (thyme (TPO) and rosemary (RPO) extracts) and synthetic BHT (BPO) antioxidants were evaluated during storage period. The free fatty acid and peroxide values of chips fried in PO (control) were found between 0.18 and 0.21% to 1.00 and 1.04 meqO2/kg during the first storage month, respectively. However, these values were 0.07-0.10% and 0.55-0.90 meqO2/kg for chips fried in TPO, respectively. The water contents increased when storage time increased from 1 to 7 month and their values changed between 0.49 and 1.95% (flat potato chips in BPO) and between 0.88 and 1.24% (serrated potato chips in TPO). The total trans-fat contents were 0.13% (serrated potato chips in BPO) and 0.35% (both flat and serrated potato chips in PO) at the start of storage. The total trans-fat content after 7 months were 0.13% (PO fried flat and serrated potato chips) and 0.17% (serrated potato chips fried in BPO, TPO and RPO). The acrylamide contents varied between 152 (serrated potato chips in PO) and 540 µg/kg (flat potato chips fried in RPO) at the beginning of storage. However, the acrylamide contents changed during 7th storage month and ranged from 182 (serrated potato chips in PO) to 518 µg/kg (flat potato chips in RPO). Among fatty acids, while palmitic acid are determined between 37.14 (flat chips in PO) and 41.60% (serrated chips in TPO), oleic acid varied between 30.0 (flat chips in RPO) and 33.00% (serrated chips in PO). Sensory evaluation showed that PO containing antioxidants showed better consumer preference for potato chips until the end of storage.
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Affiliation(s)
- Kashif Ghafoor
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Betül Yüksel
- Department of Food Engineering, Faculty of Agriculture, University of Selçuk
| | - Fahad Al Juhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, University of Selçuk
| | - Nurhan Uslu
- Department of Food Engineering, Faculty of Agriculture, University of Selçuk
| | - Elfadil E Babiker
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Isam Muhamed A Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Ichsan Ulil Azmi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University
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41
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Role of glutathione on acrylamide inhibition: Transformation products and mechanism. Food Chem 2020; 326:126982. [DOI: 10.1016/j.foodchem.2020.126982] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 04/28/2020] [Accepted: 05/03/2020] [Indexed: 11/24/2022]
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42
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Exploring the relationship between potato components and Maillard reaction derivative harmful products using multivariate statistical analysis. Food Chem 2020; 339:127853. [PMID: 32829247 DOI: 10.1016/j.foodchem.2020.127853] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2020] [Revised: 08/12/2020] [Accepted: 08/14/2020] [Indexed: 11/22/2022]
Abstract
The correlation between potato components and Maillard reaction derivative harmful products (MRDHPs) formation during heat-processing was assessed in nine commercial potato varieties in China. Principal component analysis (PCA) combined with canonical correlation analysis (CCA) approach was performed to explore their relationships. The variables contributing most to the PCA results were extracted for CCA, and the results indicated that several amino acids, including lysine, tryptophan, alanine, phenylalanine, aspartate, and glutamate, have significant impacts on acrylamide and β-carboline heterocyclic amine formation. Moreover, 5-O-caffeoylquinic acid, 3-O-caffeoylquinic acid, α-solanine, and α-chaconine were also important factors associated with acrylamide and β-carboline heterocyclic amine formation. Optimally using raw potato varieties based on the impacts of these factors can help control MRDHP formation during thermal processing. For the first time, such approach was applied, which may be a useful tool for discovering the correlation of food components and MRDHPs.
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43
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Berk E, Hamzalıoğlu A, Gökmen V. Multiresponse kinetic modelling of 5-hydroxymethylfurfural and acrylamide formation in sesame (Sesamum indicum L.) seeds during roasting. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03583-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Akbari-adergani B, Ahmadi A, Jahedkhanki G, Nodehi RN, Sadighara P. The Comparative Amount of Acrylamide in Tahdig Prepared with the Most Common Edible Liquid and Solid Oils. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401315666190823095851] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Due to the heating of amino acids with edible oils to high temperatures,
different amounts of acrylamide are produced.
Objective:
The purpose of this study was to compare the level of acrylamide in the tahdig of bread
and tahdig of potato prepared with the common liquid and solid edible oils, including sunflower,
corn, canola, frying oil and solid oils.
Methods:
The tahdig of bread and potato was prepared under the same temperature and time with
different oils. Acrylamide isolation was performed on a solid-phase extraction (SPE) cartridge and
acrylamide was determined using High-performance liquid chromatography (HPLC).
Results:
The highest amount of acrylamide was obtained with sunflower oil in the tahdig of potato
(194.091 mg/Kg) and the lowest amount of acrylamide was obtained with solid oil in the tahdig of
bread (48.54 mg/Kg). For all the oils, the acrylamide content of the tahdig of potato was higher than
bread.
Conclusion:
This study clearly demonstrated the involvement of the kind of oils in the formation of
acrylamide in the tahdig of bread.
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Affiliation(s)
- Behrouz Akbari-adergani
- Food and Drug Laboratory Research Center, Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
| | - Asghar Ahmadi
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Gholamreza Jahedkhanki
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Ramin N. Nodehi
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
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Hamzalıoğlu A, Gökmen V. 5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling. Food Chem 2020; 318:126467. [DOI: 10.1016/j.foodchem.2020.126467] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 02/20/2020] [Accepted: 02/21/2020] [Indexed: 02/05/2023]
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Troise AD, Colantuono A, Fiore A. Spray-dried olive mill wastewater reduces Maillard reaction in cookies model system. Food Chem 2020; 323:126793. [PMID: 32334301 DOI: 10.1016/j.foodchem.2020.126793] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 04/07/2020] [Accepted: 04/10/2020] [Indexed: 12/12/2022]
Abstract
The network of the Maillard reaction can be influenced by the presence of polyphenols. In this paper, we evaluated the ability of secoiridoids to interact with asparagine and lysine tuning the formation of dietary advanced glycation end-products (d-AGEs), dicarbonyls and acrylamide. Olive oil mill wastewater polyphenol powders (OMWP) were added to glucose and lysine or asparagine in silica model systems to mimic water activity present in cookies. Results revealed that acrylamide, Amadori compounds and N-ε-carboxyethyllysine (CEL) were reduced to 50%, after 13 min at 180 °C; for the reduction of N-ε-carboxymethyllysine (CML), secoiridoids were effective only in model systems with the addition of acacia fiber and maltodextrin as coating agents. In cookies, OMWP at three different concentrations decreased the concentration of protein bound Amadori compounds, CML, CEL and dicarbonyls. Acrylamide and 5-hydroxymethylfurfural were reduced to 60% and 76% respectively, highlighting the ability of secoiridoids-based functional ingredients in controlling d-AGEs formation.
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Affiliation(s)
- Antonio Dario Troise
- Department of Agricultural Sciences, University of Naples, "Federico II", 80055 Portici, Italy; Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples, Italy
| | - Antonio Colantuono
- Department of Agricultural Sciences, University of Naples, "Federico II", 80055 Portici, Italy; Arterra Bioscience S.p.A., 80142 Naples, Italy
| | - Alberto Fiore
- Division of Engineering and Food Science, School of Applied Science, Abertay University, Dundee DD1 1HG, UK.
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Maan AA, Anjum MA, Khan MKI, Nazir A, Saeed F, Afzaal M, Aadil RM. Acrylamide Formation and Different Mitigation Strategies during Food Processing – A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1719505] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Abid Aslam Maan
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
- Department of Food Engineering, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Muhammad Adeel Anjum
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Muhammad Kashif Iqbal Khan
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
- Department of Food Engineering, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Akmal Nazir
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, United Arab Emirates
| | - Farhan Saeed
- Institute of Home and Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Institute of Home and Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
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48
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Nan X, Wu Q, Nan S, Zeng X, Dai Y, Kang L. Effect of Oil Oxidation on Acrylamide Formation in Oil-Rich Model Systems Without the Participation of Reducing Sugars. J Food Prot 2020; 83:342-349. [PMID: 31967483 DOI: 10.4315/0362-028x.jfp-19-353] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2019] [Accepted: 10/26/2019] [Indexed: 11/11/2022]
Abstract
ABSTRACT Oil oxidation in an oil-rich system was used to investigate the effect on acrylamide formation. Three kinds of common oil, soybean oil, olive oil, and palm oil, were preheated at different temperatures (120, 150, 180, and 210°C) for different times (0, 5, 10, 15, and 20 h). The oil-rich model systems were composed of pretreated oil and asparagine. Acid value, peroxide value, p-anisidine value, and carbonyl group value were used to monitor the degree of lipid oxidation in the model system. Our results showed that the content of acrylamide increased with oil preheat time and temperature. The highest yield of acrylamide in soybean oil was 0.26 ± 0.012 μg/mL after 20 h of incubation at 210°C. Oil oxidation indices correlated significantly with the content of acrylamide. The peroxide value could provide more information for references about acrylamide formation in soybean and olive oil systems. HIGHLIGHTS
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Affiliation(s)
- Xiping Nan
- Jilin Academy of Agricultural Sciences, 130033 Changchun, People's Republic of China
| | - Qiong Wu
- Department of Food Science and Engineering, Changchun University, 130022 Changchun, People's Republic of China
| | - Shuli Nan
- Changchun Medical College, 130031 Changchun, People's Republic of China
| | - Xianpeng Zeng
- Jilin Academy of Agricultural Sciences, 130033 Changchun, People's Republic of China
| | - Yonggang Dai
- Jilin Academy of Agricultural Sciences, 130033 Changchun, People's Republic of China
| | - Lining Kang
- Jilin Academy of Agricultural Sciences, 130033 Changchun, People's Republic of China
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49
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Yu S, Chen Z, Meng H, Chen M. Addition of lipophilic grape seed proanthocyanidin effectively reduces acrylamide formation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1213-1219. [PMID: 31680253 DOI: 10.1002/jsfa.10132] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2019] [Revised: 09/07/2019] [Accepted: 10/31/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND In this article the relationship between lipophilic grape seed proanthocyanidin (LGSP) and acrylamide formation in potato-based products was investigated. The acrylamide, reducing sugar, asparagine, and 3-aminopropionamide contents were determined by high-performance liquid chromatography mass spectrometry (HPLC-MS). Sensory evaluation was used to evaluate the quality of the products. RESULTS The results showed that LGSP presented greater inhibition effect on the acrylamide formation than the commonly used commercial antioxidants. Furthermore, 81.5% and 84.7% of acrylamide was reduced in potato crisps and French fries after adding 0.1% and 0.05% LGSP (w/w) in palm oil, respectively. When the concentrations of LGSP were less than 0.1%, there was no significant difference between LGSP-treated samples and control sample for sensory evaluation. CONCLUSION Thus, LGSP is effective in reducing the level of acrylamide and maintaining the reasonable sensory attributes of potato fried foods. The results indicate that LGSP may be used as a potential additive for reducing acrylamide formation in fried foods. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Shujuan Yu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China
| | - Zhaojie Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Hecheng Meng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Mingshun Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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Schouten MA, Tappi S, Romani S. Acrylamide in coffee: formation and possible mitigation strategies - a review. Crit Rev Food Sci Nutr 2020; 60:3807-3821. [PMID: 31905027 DOI: 10.1080/10408398.2019.1708264] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
It is widely known that acrylamide, present in some different heat-treated foods, is an important toxic compound to humans. Coffee beverage is one of the most important sources of acrylamide, because the raw bean contains the reaction substrates and it is processed at very high temperature during roasting. Due to its high consumption all over the world, it is necessary to find applicable solutions to decrease the concentration of this undesired Maillard reaction product.The present review summarizes the advance made in understanding the acrylamide formation and describes the potential acrylamide reduction strategies along all coffee production steps, from raw material to coffee brew preparation with a dominant focus on roasting stage.Currently, it is quite established that the selection of the highest quality Arabica green coffee variety, high roasting thermal input and shortest brewing techniques lead to low final acrylamide levels. There are also few innovative interventions proposed for acrylamide control in coffee such as enzymatic treatments of raw material, vacuum or steam roasting, roasted beans supercritical fluid extraction, final beverage treatments like yeast fermentation and amino acids/additive additions. However, for these strategies the impact on the desired sensorial and nutritional coffee brew properties must be evaluated and some proposed procedures are still difficult to be applied at real industrial scale. Furthermore, in-depth studies are needed in order to find appropriate and practical solutions for acrylamide mitigation in coffee with a holistic risk/benefit approach.
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Affiliation(s)
- Maria Alessia Schouten
- Department of Agricultural and Food Science, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | - Silvia Tappi
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | - Santina Romani
- Department of Agricultural and Food Science, Campus of Food Science, Alma Mater Studiorum, University of Bologna, Cesena, Italy.,Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Italy
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