Addition of Glycine Reduces the Content of Acrylamide in Cereal and Potato Products

Bråthen, Erland; Kita, Agnieszka; Knutsen, Svein Halvor; Wicklund, Trude

doi:10.1021/jf048082o

Cited by 124 publications

(73 citation statements)

References 21 publications

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“…L-cysteine appeared to reduce the acrylamide content in the most effective way, with a reduction of about 92%, followed by L-lysine (39%) and glycine (24%). These results confirm previous investigations and above-mentioned hypotheses, although there were some differences in degree of reduction between different studies (Bråthen et al, 2005;Kim et al, 2005;Rydberg et al, 2003). Rydberg et al (2003) for instance found a more efficient acrylamide reduction of glycine compared to L-lysine in a potato model system.…”

Section: Influence Of Additives On Acrylamide Formation In Potato Modsupporting

confidence: 91%

“…In literature, conflicting results were found for this amino acid. Several studies showed a significant decrease upon addition of free L-glutamine (Bråthen et al, 2005;Hanley et al, 2005;Rydberg et al, 2003). Similar to our results, Claeys et al (2005) observed an increase, although this was not attributed to a direct acrylamide formation from the amino acid.…”

Section: Influence Of Additives On Acrylamide Formation In Potato Modsupporting

confidence: 90%

“…The addition of proteins or free amino acids other than asparagine such as glutamine, glycine, lysine or cysteine was also studied. These components would reduce acrylamide formation by promoting competitive reactions and/or by covalently binding the formed acrylamide through Michael type addition reactions (Bråthen, Kita, Knutsen, & Wicklund, 2005;Claeys, De Vleeschouwer, & Hendrickx, 2005;Cook & Taylor, 2005;Hanley et al, 2005;Kim, Hwang, & Lee, 2005;Low et al, 2006;Rydberg et al, 2003). Combined treatments with different amino acids (Hanley et al, 2005) or with an amino acid and organic acid (Low et al, 2006) could have an even greater potential to reduce acrylamide formation.…”

Section: Introductionmentioning

confidence: 99%

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Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

et al. 2008

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The impact on acrylamide formation of several additives was investigated as well as the mechanisms behind it. In a potato powder model system, sodium acid pyrophosphate, citric, acetic and L-lactic acid significantly reduced the final acrylamide content, merely due to the lowering of the pH. Free glycine, L-lysine and L-cysteine also lowered acrylamide, while keeping the pH at its original level. L-glutamine increased the formation of acrylamide. A synergistic acrylamide lowering effect was observed, adding citric acid and glycine or L-lysine to the model system. Yet, a combination of these amino acids with acetic acid appeared to induce a restricted antagonistic acrylamide lowering effect. Calcium and magnesium ions induced a supplementary acrylamide reduction in addition to a lower pH of the food matrix. No lowering effect was however observed upon NaCl addition to the model system.

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Section: Influence Of Additives On Acrylamide Formation In Potato Modsupporting

confidence: 91%

Section: Influence Of Additives On Acrylamide Formation In Potato Modsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

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Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

et al. 2008

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“…This hypothesis is supported by earlier studies, in which amino acids with nucleophilic side chains considerably decrease levels of the free ACR, due to Michael-type addition reactions producing the corresponding 3-(alkylamino)-propionamide (Adams et al, 2010;Koutsidis et al, 2009;Zamora, Delgado, & Hidalgo, 2010). In addition, it is known that the addition of free amino acids other than the ACR precursor asparagine, such as glycine, lysine and cysteine, can reduce ACR concentrations in thermally treated foods (Brathen, Kita, Knutsen, & Wicklund, 2005;Rydberg et al, 2003). But the exact mechanisms of ACR degradation and adduct-formation in food products remain unknown (Adams et al, 2010).…”

Section: Discussionsupporting

confidence: 60%

Reactivity of acrylamide with coffee melanoidins in model systems

Pastoriza

Rufián-Henares

Morales

2012

LWT - Food Science and Technology

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Coffee and its substitutes have been described as complex matrices for acrylamide (ACR) analysis due to both analytical interferences and ACR instability in the matrix. Melanoidins are multifunctional and biochemically active polymers which are formed in large extent during coffee roasting. Model systems composed of ACR (elimination studies) or glucose-asparagine (ACR formation/elimination studies) with/without melanoidins was heated at 180 _C. Washed sea sand and cellulose microcrystalline were used as matrix. Coffee melanoidins had a direct influence on the fate of ACR under heating, while the effect was not observed at room temperature. In addition, ACR decrease was also related to the reaction time and the initial amount of melanoidins in the media, where clearly a dose-response was observed. In contrast, pH (from 3.5 to 7.0) had no significant effect on ACR reactivity towards melanoidins. It is hypothesized that nucleophilic amino groups of amino acids from the proteinaceous backbone of melanoidins react via the Michael addition reaction with ACR, although the exact mechanism is unknown. Then, melanoidins could modulate the reaction pathways of ACR formation and elimination during coffee roasting and serve as acrylamide-mitigation substance.

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“…-El impacto del almacenamiento en los niveles libres de asparragina. -Ensayos de laboratorio donde las rodajas de la patata se han empapado en soluciones del glicina o glutamina (Bråthen et al, 2005). -Desactivación de la asparragina mediante el uso de cationes di-y trivalentes.…”

Section: Asparragina (Escala De Laboratorio Y Producción Piloto)unclassified

Acrylamide in fried potatoes: An updated review

Masson¹,

Muñoz²,

Romero³

et al. 2007

Grasas y Aceites

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RESUMEN Acrilamida en patatas fritas: Revisión actualizadaCon posterioridad al anuncio efectuado por investigadores suecos en Abril del año 2002 sobre la detección de acrilamida en un amplio grupo de alimentos, se han originado decenas de trabajos de investigación en diferentes partes del mundo, donde se estudian diversas temáticas de gran importancia, entre las que se pueden mencionar la cinética de la formación y degradación de la acrilamida; los mecanismos propuestos para su reducción; los métodos instrumentales empleados para su determinación y los resultados experimentales generados tanto en modelos experimentales, como en el procesamiento habitual de patatas crisps y french.En este trabajo se revisan los estudios relacionados con la formación de acrilamida en alimentos sometidos a tratamientos térmicos, en operaciones industriales básicas de fritura, horneo, tostado y extrusión. Esta revisión comprende además la aplicación de pretratamientos de lavado previo, escaldado e inmersión en soluciones ácidas de la patata y, finalmente, discute con especial énfasis la diferencia de los resultados obtenidos entre el proceso de fritura de patatas a presión atmosférica y a presión reducida así como la reciente información sobre probables riesgos para la salud humana. PALABRAS-CLAVE: Acrilamida -Fritura a presión atmosférica y reducida -Patatas -Pre-tratamientos. SUMMARY Acrylamide in fried potatoes: An updated reviewThe announcement made by Swedish researches in April 2002 concerning the detection of acrylamide in many different foods, has generated a great deal of scientific publications coming from different parts of the world. The wide spectra of subjects studied includes: the kinetics of the formation and degradation of the acrylamide, the mechanisms proposed for its reduction; the analytical methods and techniques used for its determination and the experimental results obtained either with model systems or by industrial processing in the case of potato crisps and french fries.This review is focused on the state-of-the-art related to the occurrence of acrylamide in foods submitted to heat treatments in industrial operations such as frying, baking, toasting and extrusion. This review also considers the application of potato pre-treatments such as washing, blanching, and immersion in acid solutions. Special emphasis is placed on the differences between atmospheric frying and vacuum frying and on the health risks related to acrylamide intake through common foods. KEY-WORDS:Acrylamide -Atmospheric and vacuum frying -Potatoes -Pre-treatments.

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Addition of Glycine Reduces the Content of Acrylamide in Cereal and Potato Products

Cited by 124 publications

References 21 publications

Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

Impact of additives to lower the formation of acrylamide in a potato model system through pH reduction and other mechanisms

Reactivity of acrylamide with coffee melanoidins in model systems

Acrylamide in fried potatoes: An updated review

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