Acrylamide in foods: from regulation and registered levels to chromatographic analysis, nutritional relevance, exposure, mitigation approaches, and health effects

Quesada-Valverde, Mónica; Artavia, Graciela; Granados-Chinchilla, Fabio; Cortés-Herrera, Carolina

doi:10.1080/15569543.2021.2018611

Cited by 7 publications

(3 citation statements)

References 245 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Many people believe that fried food products, such as French fries, are unhealthy [ 111 ]. It has been reported that HCAs, PAHs, and acrylamide are formed in French fries, and French fries particularly contribute to dietary acrylamide exposure [ 31 , 112 , 113 ]. In this study, the heat-treatment contaminant risk score of French fries was found to be high.…”

Section: Resultsmentioning

confidence: 99%

Dietary Heat-Treatment Contaminants Exposure and Cancer: A Case Study from Turkey

Pekmezci

Başaran

2023

Foods

View full text Add to dashboard Cite

In this study, the 10-year dietary habits of patients diagnosed with cancer (n = 1155) were retrospectively analyzed, and the relationships between dietary (red meat, white meat, fish meat, French fries, bread, instant coffee, ready-to-drink coffee, Turkish coffee, and black tea) heterocyclic amines, polycyclic aromatic hydrocarbons, acrylamide, and N-nitrosamine-based risk scores and cancer types were statistically evaluated. The foods with the highest and lowest mean dietary heat-treatment contaminant risk scores were red meat and ready-to-drink coffee, respectively. There were statistically significant differences in the dietary heat-treatment contamination risk scores based on the cancer patients’ demographic characteristics (sex, age, smoking, and body mass index) (p < 0.05). According to the cancer types, the systems with the highest and lowest dietary heat-treatment contaminant risk scores were determined as other (brain, thyroid, lymphatic malignancies, skin, oro- and hypopharynx, and hematology) and the reproductive (breast, uterus, and ovary) system, respectively. The relationship between instant coffee consumption and respiratory system cancer types, the frequency of consumption of French fries and urinary system cancer types and the consumption of meat products and gastrointestinal system cancer types were determined. It is thought that this study contains important findings regarding the relationship between dietary habits and cancer and will be a good source for other studies to be conducted in this context.

show abstract

Section: Resultsmentioning

confidence: 99%

Dietary Heat-Treatment Contaminants Exposure and Cancer: A Case Study from Turkey

Pekmezci

Başaran

2023

Foods

View full text Add to dashboard Cite

show abstract

“…Un compuesto con amida secundaria es el ácido pantoténico o vitamina B5 utilizada en el cuidado de la piel en diferentes cremas, debido a su capacidad hidratante, además, presenta ácido carboxílico y alcohol como grupos funcionales. Por su parte, la acrilamida se forma durante el proceso de cocción de los alimentos, sobre todo al freír, tostar o asar, aunque pequeño es perjudicial para la salud, en este caso encontramos una amida primaria (figura 6) (Quesada-Valverde et al, 2022).…”

Section: Grupos Funcionalesunclassified

Los grupos funcionales en nuestra vida diaria

Rosete-Luna,

Hernández-Romero

2024

CIENCIAUANL

View full text Add to dashboard Cite

Todos sabemos que a diario utilizamos compuestos químicos de una u otra forma, incluso que son parte de nuestro cuerpo, sin embargo, nos es difícil reconocer algunos fragmentos importantes de éstos. Por lo que la finalidad de este artículo es dar a conocer ciertos grupos funcionales presentes en las estructuras químicas, ya que este pequeño cambio en la estructura permite que tengan diferentes características y por lo tanto innumerables usos en nuestra vida diaria.

show abstract

“…l -Asparaginases ( l -ASNases) (E.C. 3.5.1.1) are enzymes that belong to the family of hydrolases, and they catalyze the conversion of the non-essential amino acid l -asparagine into l -aspartic acid and ammonia. , These enzymes are used in the food industry as inhibitors of acrylamide, which is a potential neurotoxic and carcinogen generated in the thermal processing of carbohydrates such as french fries, coffee, and other processed foods. , They are also used in the treatment of diverse types of cancer, such as acute lymphoblastic leukemia (ALL), the non-Hodgkin lymphoma, and acute myeloid leukemia . The main use of the l -ASNase is in the treatment of ALL disease, which is heavily based on the fact that the ALL tumor cells have difficulty biosynthesizing the amino acid l -asparagine as the healthy cells normally do , because they do not possess sufficient amounts of the enzyme asparagine synthetase .…”

Section: Introductionmentioning

confidence: 99%

Elucidation of the Reaction Mechanism of Cavia porcellus l-Asparaginase: A QM/MM Study

Sánchez

Medina

Mendoza

et al. 2022

J. Chem. Inf. Model.

View full text Add to dashboard Cite

The L-asparaginase (L-ASNase) enzyme catalyzes the conversion of the non-essential amino acid L-asparagine into Laspartic acid and ammonia. Importantly, the L-ASNases are used as a key part of the treatment of acute lymphoblastic leukemia (ALL); however, despite their benefits, they trigger severe side effects because they have their origin in bacterial species (Escherichia coli and Erwinia chrysanthemi). Therefore, one way to solve these side effects is the use of L-ASNases with characteristics similar to those of bacterial types, but from different sources. In this sense, Cavia porcellus L-ASNase (CpA) of mammalian origin is a promising enzyme because it possesses similarities with bacterial species. In this work, the hydrolysis reaction for C. porcellus L-asparaginase was studied from an atomistic point of view. The QM/MM methodology was employed to describe the reaction, from which it was found that the conversion mechanism of L-asparagine into L-aspartic acid occurs in four steps. It was identified that the nucleophilic attack and release of the ammonia group is the ratelimiting step of the reaction. In this step, the nucleophile (Thr 19 ) attacks the substrate (ASN) leading to the formation of a covalent intermediate and release of the leaving group (ammonia). The calculated energy barrier is 18.9 kcal mol −1 , at the M06-2X+D3(0)/6-311+G(2d,2p)//CHARMM36 level of theory, which is in agreement with the kinetic data available in the literature, 15.9 kcal mol −1 (derived from the k cat value of 38.6 s −1 ). These catalytic aspects will hopefully pave the way toward enhanced forms of CpA. Finally, our work emphasizes that computational calculations may enhance the rational design of mutations to improve the catalytic properties of the CpA enzyme.

show abstract

Acrylamide in foods: from regulation and registered levels to chromatographic analysis, nutritional relevance, exposure, mitigation approaches, and health effects

Cited by 7 publications

References 245 publications

Dietary Heat-Treatment Contaminants Exposure and Cancer: A Case Study from Turkey

Dietary Heat-Treatment Contaminants Exposure and Cancer: A Case Study from Turkey

Los grupos funcionales en nuestra vida diaria

Elucidation of the Reaction Mechanism of Cavia porcellus l-Asparaginase: A QM/MM Study

Contact Info

Product

Resources

About