-
Food Research International (Ottawa,... Oct 2023Acrylamide (AA), as a food-borne toxicant, is created at some stages of thermal processing in the starchy food through Maillard reaction, fatty food via acrolein route,... (Review)
Review
Acrylamide (AA), as a food-borne toxicant, is created at some stages of thermal processing in the starchy food through Maillard reaction, fatty food via acrolein route, and proteinous food using free amino acids pathway. Maillard reaction obviously takes place in thermal-based products, being responsible for specific sensory attributes; AA formation, thereby, is unavoidable during the thermal processing. Additionally, AA can naturally occur in soil and water supply. In order to reduce the levels of acrylamide in cooked foods, mitigation techniques can be separated into three different types. Firstly, starting materials low in acrylamide precursors can be used to reduce the acrylamide in the final product. Secondly, process conditions may be modified in order to decrease the amount of acrylamide formation. Thirdly, post-process intervention could be used to reduce acrylamide. Conventional or emerging mitigation techniques might negatively influence the pleasant features of heated foods. The current study summarizes the effect of enzymatic reaction induced by asparaginase, glucose oxidase, acrylamidase, phytase, amylase, and protease to possibly inhibit AA formation or progressively hydrolyze formed AA. Not only enzyme-assisted AA reduction could dramatically maintain bio-active compounds, but also no damaging impact has been reported on the sensorial and rheological properties of the final heated products. The enzyme engineering can be applied to ameliorate enzyme functionality through altering the amino acid sequence like site-specific mutagenesis and directed evolution, chemical modifications by covalent conjugation of L-asparaginase onto soluble/insoluble biocompatible polymers and immobilization. Moreover, it would be possible to improve the enzyme's physical, chemical, and thermal stability, recyclability and prevent enzyme overuse by applying engineered ones. In spite of enzymes' cost-effective and eco-friendly, promoting their large-scale usages for AA reduction in food application and AA bioremediation in wastewater and soil resources.
Topics: Asparaginase; 6-Phytase; Acrolein; Acrylamide; Amino Acid Sequence
PubMed: 37689930
DOI: 10.1016/j.foodres.2023.113177 -
Food Chemistry May 2022A robust and sensitive isotope dilution UPLC-MS/MS method was established for the simultaneous analysis of acrylamide (AA), 5-hydroxymethylfurfural (HMF), and...
A robust and sensitive isotope dilution UPLC-MS/MS method was established for the simultaneous analysis of acrylamide (AA), 5-hydroxymethylfurfural (HMF), and 2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine (PhIP). A fairly good separation of three analytes was achieved within 4.5 min. High correlation coefficients (R > 0.9998) of the three compounds were obtained in their respective linear ranges. This method demonstrated low limits of detection (1.57 μg/L for AA, 0.61 μg/L for HMF, and 0.02 μg/L for PhIP) and limits of quantification (5.22 μg/L for AA, 2.03 μg/L for HMF, and 0.05 μg/L for PhIP). This method also demonstrated excellent quantification accuracy (99.02%-101.12%), precision (RSD < 6%), and recovery (82.83-119.92%) in the Maillard model systems and deep-fried meatballs. This work develops a fundamental method for the rapid simultaneous determination of AA, HMF, and PhIP in thermally processed foods that are both carbohydrates-rich and protein-rich, meanwhile providing technical support for the generation mechanism of various hazards.
Topics: Acrylamide; Chromatography, High Pressure Liquid; Chromatography, Liquid; Furaldehyde; Pyridines; Tandem Mass Spectrometry
PubMed: 34954579
DOI: 10.1016/j.foodchem.2021.131726 -
Environmental Research Jun 20222-carbamoylethyl mercapturic acid (2CaEMA, N-Acetyl-S-carbamoylethyl-L-cysteine) is a urinary metabolite and exposure biomarker of acrylamide, which is a harmful...
2-carbamoylethyl mercapturic acid (2CaEMA, N-Acetyl-S-carbamoylethyl-L-cysteine) is a urinary metabolite and exposure biomarker of acrylamide, which is a harmful volatile organic compound found in cigarette smoke and in some foods. The goal of this study was to determine the association between cigarette smoking and urinary 2CaEMA concentrations among the U.S. population while considering potential dietary sources of acrylamide intake and demographics. We measured 2CaEMA concentrations in urine specimens collected during the National Health and Nutrition Examination Survey 2011-2012, 2013-2014, and 2015-2016 cycles from eligible participants 18 years and older (n = 5443) using liquid chromatography/tandem mass spectrometry. We developed multiple regression models with urinary 2CaEMA concentrations as the dependent variable and sex, age, race/Hispanic origin, reported primary sources of dietary acrylamide intake, and cigarette smoke exposure as independent variables. This study demonstrates that cigarette smoking is strongly associated with urinary 2CaEMA, suggests that cigarette smoking is likely a primary source of acrylamide exposure, and provides a baseline measure for 2CaEMA in the U.S. population.
Topics: Acetylcysteine; Acrylamide; Chromatography, Liquid; Cigarette Smoking; Humans; Nutrition Surveys
PubMed: 35074357
DOI: 10.1016/j.envres.2022.112774 -
Food Additives & Contaminants. Part A,... May 2022Acrylamide exposure, mainly resulting from food cooking and processing, has been associated with a higher risk of health problems, due to genotoxic effects. This study...
Acrylamide exposure, mainly resulting from food cooking and processing, has been associated with a higher risk of health problems, due to genotoxic effects. This study aims to estimate acrylamide dietary exposure of the Portuguese population and its associated factors. Dietary data collected through 2 non-consecutive 24 hour recalls or food diaries from a representative sample of the Portuguese population from the National Food, Nutrition and Physical Activity Survey was used ( = 5811; 3-84 years). Occurrence data of acrylamide in food were obtained from EFSA. The margins of exposure (MOE) were calculated for peripheral neuropathy and neoplastic effects. The association between acrylamide and socio-demographic characteristics was estimated through linear regression models. For the total population, the estimated median daily dietary exposure per body weight to acrylamide was 0.38 µg/kg/day, ranging from 0.14 to 0.88 µg/kg/day for the 5 and 95 percentile, respectively. Children aged between 1-2 years had the highest acrylamide exposure (median 0.75 µg/kg/day, 95 percentile 1.41 µg/kg/day). For the peripheral neuropathy and neoplastic effects, the median MOE estimated was 1140 and 451, respectively. Men compared to women had a higher acrylamide dietary exposure, as well as smokers compared to non-smokers. Elderly and less educated individuals were inversely associated with acrylamide exposure. 'Bread and rusks' (24.2%) were the main source of acrylamide, followed by 'coffee' (21.3%). The current dietary exposure to acrylamide in the Portuguese population is of concern mainly regarding neoplastic effects. Our results point to the need to reduce exposure to acrylamide, especially in men, young children, higher educated individuals and smokers.
Topics: Acrylamide; Aged; Bread; Child; Child, Preschool; Dietary Exposure; Female; Food Contamination; Humans; Infant; Male; Portugal
PubMed: 35286252
DOI: 10.1080/19440049.2022.2047540 -
Ulusal Travma Ve Acil Cerrahi Dergisi =... May 2022The aim of this study was to investigate the effects of acrylamide (AA) on fracture healing histologically, biochemically, and radiologically in a rat femur fracture...
BACKGROUND
The aim of this study was to investigate the effects of acrylamide (AA) on fracture healing histologically, biochemically, and radiologically in a rat femur fracture model.
METHODS
Scanning electron microscopy (SEM) imaging and Fourier transform infrared spectroscopy (FTIR), and UV (ultraviolet)-Vis (visible) spectrophotometer examination were performed for acrylamide characterization. In this study, after the femur fracture model was created, the groups were formed to include eight rats in each group (G) as follows: G1: 15th-day control, G2: 15th-day AA, G3: 30th-day control, G4: 30th-day AA. In G2 and G4, 5mg/kg acrylamide was administered 3 times a week by gastric gavage. The fracture was evaluated radiologically according to Lane-Sandhu scoring and histologically according to Huo scoring. The weight changes of the rats were recorded. Albumin, total protein, cholesterol, HDL, LDL, triglyceride, ALP, LDH, vit. D, PTH, Ca, P, WBC, Hb, Plt values were examined in the blood samples. The data were analyzed using the SPSS program.
RESULTS
The characterization properties of acrylamide were confirmed. No significant weight change was observed in the rats during the study. When blood values were compared, a statistically significant difference was determined between albumin, total protein, phosphorus, white blood cell (WBC), and hemoglobin groups (p=0.41, p=0.00, p=0.003, p=0.019, and p=0,017, respectively). According to the histological score comparisons, G3 was significantly different from G1, G2, and G4 (p<0.05), and G4 was significantly different from G1 and G2 (p<0.05). According to Lane-Sandhu scoring, there was a significant difference between G2 and G3 and G4 (p: 0.0, p: 0.034), G1 and G3 (p: 0.001), respectively.
CONCLUSION
AA adversely affects fracture healing even at low doses, as in the present study. According to the results of this study, the authors recommend a diet poor in acrylamide during fracture treatment. Therefore, further human studies are required to find out the complex effect of AA on bone healing and the body.
Topics: Acrylamide; Albumins; Animals; Femoral Fractures; Fracture Healing; Rats
PubMed: 35485478
DOI: 10.14744/tjtes.2021.94848 -
Environmental Science and Pollution... Mar 2022Mediation analysis aims to discover the role of intermediate variables from exposure to disease. The current study was performed to evaluate how vitamin D mediates the...
Mediation analysis aims to discover the role of intermediate variables from exposure to disease. The current study was performed to evaluate how vitamin D mediates the association between acrylamide hemoglobin biomarkers and obesity. Data were collected on 10,377 adults participating in the National Health and Nutrition Examination Survey (NHANES) 2003-2006 and 2013-2014 aged ≥ 18 years. Obesity was assessed through body mass index and abdominal circumference measurements. Generalized linear and restricted cubic spline (RCS) regression were used to estimate the association between vitamin D and acrylamide hemoglobin biomarkers, and the mediation effect of vitamin D was also discussed. After adjusting for potentially confounding factors, vitamin D had strong negative associations with serum concentrations of acrylamide hemoglobin adducts (HbAA, HbGA, and HbAA + HbGA). The RCS plots demonstrated that vitamin D was inversely and nonlinearly associated with HbAA and HbAA + HbGA while inversely and linearly associated with HbGA, and also a striking difference when vitamin D was lower than 60 nmol/L. Mediation analysis suggested that a negative correlation between acrylamide and obesity was mediated by vitamin D. The current study is expected to offer a fresh perspective on reducing the toxicity of acrylamide.
Topics: Acrylamide; Adolescent; Adult; Biomarkers; Epoxy Compounds; Hemoglobins; Humans; Nutrition Surveys; Obesity; Vitamin D
PubMed: 34661844
DOI: 10.1007/s11356-021-16798-8 -
Spectrochimica Acta. Part A, Molecular... Nov 2020Acrylamide is a neurotoxic and carcinogenic organic compound that is able to bind to several biomolecules and form adducts, through nucleophilic addition and in vivo by...
Acrylamide is a neurotoxic and carcinogenic organic compound that is able to bind to several biomolecules and form adducts, through nucleophilic addition and in vivo by the Maillard Reaction, interfering with the biological functions of these molecules. Hemoglobin is one of the most abundant intracellular blood proteins, and thus it is of high interest to understand whether the binding of acrylamide can alter its properties. The interaction of acrylamide with hemoglobin was assessed in a 20:1 ratio, and after a 72 h-incubation period, a decrease of ca. 50% in the absorbance of the hemoglobin's Soret band was observed at 37 °C. This together with the analysis of circular dichroism spectra indicate that acrylamide binds in close proximity to the heme group. These perturbations were confirmed to not correspond to the loss of the heme group and were mostly reverted after passing the protein through a size-exclusion chromatographic matrix, suggesting a dominant non-covalent interaction for the observed effect. The thermodynamic parameters of unfolding in the absence and presence of acrylamide, suggest an interaction based on H-bonds and van der Waals forces that slightly stabilizes hemoglobin. The oxygen binding capacity of hemoglobin does not seem to be hindered, as no differences in the Q bands were observed in the adduct.
Topics: Acrylamide; Circular Dichroism; Heme; Hemoglobins; Oxygen
PubMed: 32622051
DOI: 10.1016/j.saa.2020.118644 -
Biomeditsinskaia Khimiia Feb 2023L-asparaginase (EC 3.5.1.1) is one of the most demanded enzymes used in the pharmaceutical industry as a drug and in the food industry to prevent the formation of toxic... (Review)
Review
L-asparaginase (EC 3.5.1.1) is one of the most demanded enzymes used in the pharmaceutical industry as a drug and in the food industry to prevent the formation of toxic acrylamide. Researchers aimed to improve specific activity and reduce side effects to create safer and more potent enzyme products. However, protein modifications and heterologous expression remain problematic in the production of asparaginases from different species. Heterologous expression in optimized producer strains is rationally organized; therefore, modified and heterologous protein expression is enhanced, which is the main strategy in the production of asparaginase. This strategy solves several problems: incorrect protein folding, metabolic load on the producer strain and codon misreading, which affects translation and final protein domains, leading to a decrease in catalytic activity. The main approaches developed to improve the heterologous expression of L-asparaginases are considered in this paper.
Topics: Asparaginase; Acrylamide; Protein Processing, Post-Translational
PubMed: 36857424
DOI: 10.18097/PBMC20236901019 -
Molecules (Basel, Switzerland) Aug 2022Acrylamide (AA), furan and furan derivatives, polycyclic aromatic amines (PAHs), monochloropropanediols (MCPDs), glycidol, and their esters are carcinogens that are... (Review)
Review
Acrylamide (AA), furan and furan derivatives, polycyclic aromatic amines (PAHs), monochloropropanediols (MCPDs), glycidol, and their esters are carcinogens that are being formed in starchy and high-protein foodstuffs, including bread, through baking, roasting, steaming, and frying due to the Maillard reaction. The Maillard reaction mechanism has also been described as the source of food processing contaminants. The above-mentioned carcinogens, especially AA and furan compounds, are crucial substances responsible for the aroma of bread. The other groups of bread contaminants are mycotoxins (MTs), toxic metals (TMs), and pesticides. All these contaminants can be differentiated depending on many factors such as source, the concentration of toxicant in the different wheat types, formation mechanism, metabolism in the human body, and hazardous exposure effects to humans. The following paper characterizes the most often occurring contaminants in the bread from each group. The human exposure to bread contaminants and their safe ranges, along with the International Agency for Research on Cancer (IARC) classification (if available), also have been analyzed.
Topics: Acrylamide; Bread; Carcinogens; Cooking; Food Contamination; Food Handling; Furans; Humans
PubMed: 36080171
DOI: 10.3390/molecules27175406 -
Molecules (Basel, Switzerland) Apr 2023The ability of additives to reduce the formation of acrylamide in simulated sugar cane syrups was investigated. Organic acids, B vitamins, and inorganic salts were added...
The ability of additives to reduce the formation of acrylamide in simulated sugar cane syrups was investigated. Organic acids, B vitamins, and inorganic salts were added individually and in combination to simulated thickened cane juice, and the mixtures were heated at 120 °C for 30 min. Calcium chloride (1%), citric acid (0.1%), and vitamin B3 (0.1%) were the most effective individual additives from each chemical family. The effects of CaCl (0-1%), citric acid (0-0.125%), and vitamin B3 (0-0.1125%), when added in combination, on the concentrations of acrylamide and hydroxymethylfurfural (HMF) were studied using a Box-Behnken design. Combinations of all three additives lowered the acrylamide production, but only the combination of citric acid and vitamin B3 had a significant synergistic effect. However, all these additives stimulated the production of HMF, and no significant interactive effect between pairs of additives on HMF production was observed. Calcium chloride stimulated the formation of HMF most strongly. These results indicate that certain combinations of these additives effectively reduce acrylamide formation, but they also lead to an increase in the formation of HMF in sugar syrup.
Topics: Saccharum; Acrylamide; Calcium Chloride; Furaldehyde; Niacinamide; Citric Acid
PubMed: 37049974
DOI: 10.3390/molecules28073212