Proteomic approach for the analysis of acrylamide–hemoglobin adducts

Basile, Adriana; Ferranti, Pasquale; Moccaldi, R; Spagnoli, Giuseppe; Sannolo, Nicola

doi:10.1016/j.chroma.2008.10.093

Cited by 9 publications

(11 citation statements)

References 54 publications

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“…Preston et al (2009) described the successful development of monoclonal antibodies specific for AA-adducted Hb, which was hoped by the authors to have potential for use in a high throughput analytical method; however this approach needs further development. Using MS/MS techniques to analyse whole globins or protein tryptic digests, Basile et al (2008) characterised the sites in Hb that form adducts with AA, and suggested that this proteomic approach to analyse these adducts has potential for use as a biomarker.…”

Section: Methodsmentioning

confidence: 99%

Scientific Opinion on acrylamide in food

Publication¹

2015

EFS2

342

170

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EFSA was asked to deliver a scientific opinion on acrylamide (AA) in food. AA has widespread uses as an industrial chemical. It is also formed when certain foods are prepared at temperatures above 120 °C and low moisture, especially in foods containing asparagine and reducing sugars. The CONTAM Panel evaluated 43 419 analytical results from food commodities. AA was found at the highest levels in solid coffee substitutes and coffee, and in potato fried products. Mean and 95th percentile dietary AA exposures across surveys and age groups were estimated at 0.4 to 1.9 µg/kg body weight (b.w.) per day and 0.6 to 3.4 µg/kg b.w. per day, respectively. The main contributor to total dietary exposure was generally the category 'Potato fried products (except potato crisps and snacks)'. Preferences in home-cooking can have a substantial impact on human dietary AA exposure. Upon oral intake, AA is absorbed from the gastrointestinal tract and distributed to all organs. AA is extensively metabolised, mostly by conjugation with glutathione but also by epoxidation to glycidamide (GA). Formation of GA is considered to represent the route underlying the genotoxicity and carcinogenicity of AA. Neurotoxicity, adverse effects on male reproduction, developmental toxicity and carcinogenicity were identified as possible critical endpoints for AA toxicity from experimental animal studies. The data from human studies were inadequate for dose-response assessment. The CONTAM Panel selected BMDL 10 values of 0.43 mg/kg b.w. per day for peripheral neuropathy in rats and of 0.17 mg/kg b.w. per day for neoplastic effects in mice. The Panel concluded that the current levels of dietary exposure to AA are not of concern with respect to non-neoplastic effects. However, although the epidemiological associations have not demonstrated AA to be a human carcinogen, the margins of exposure (MOEs) indicate a concern for neoplastic effects based on animal evidence. © European Food SUMMARYFollowing a request from the European Commission, the Panel on Contaminants in the Food Chain (CONTAM Panel) was asked to deliver a scientific opinion on acrylamide (AA) in food. The Panel developed the draft scientific opinion which underwent a public consultation from 1 July 2014 to 15 September 2014. The comments received and how they were taken into account when finalising the scientific opinion were published in an EFSA Technical Report (EFSA, 2015).AA is a low molecular weight, highly water soluble, organic compound. It is used inter alia as an industrial chemical and in the production of polyacrylamides. Heightened concerns about exposure to AA arose in 2002 when it was discovered that it forms when certain foods are prepared at temperatures usually above 120 °C and low moisture. It forms, at least in part, due to a Maillard reaction between certain amino acids, such as asparagine, and reducing sugars. However, several other pathways and precursors have also been proposed to contribute to AA formation. AA forms in numerous baked or fried carbohydrate-rich f...

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Section: Methodsmentioning

confidence: 99%

Scientific Opinion on acrylamide in food

Publication¹

2015

EFS2

342

170

View full text Add to dashboard Cite

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“…Human dietary exposure to acrylamide through hemoglobin adduct determination has been carried out with various analytical methods. The standard method is based on the N-alkyl Edman degradation procedure to release the N-terminal Valine-acrylamide adduct which is then derivatised and determined by gas chromatography-mass spectrometry or liquid chromatography-mass spectrometry analysis [8].…”

Section: Introductionmentioning

confidence: 99%

Simple hemoglobin–gold nanoparticles modified electrode for the amperometric detection of acrylamide

Garabagiu

Mihăilescu

2011

Journal of Electroanalytical Chemistry

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“…The very high covalent binding in rat blood can be accounted for by the unusually high nucleophilic reactivity of the Cys-125␤ found in rat globin versus other vertebrate species (Neis et al, 1984;Miranda, 2000). Comparison of tryptic peptides between untreated and RRx-001-treated human Hb showed that Cys-␤93 is the dominant site of alkylation, analogous to reported alkylation by methyl bromide and acrylamide (Ferranti et al, 1996;Basile et al, 2008). Following the standard proteomic protocol of DTT reduction, the observed peptide adducts had exclusive adducts with the ketoazetidinyl and mononitroazetidinyl groups.…”

Section: Discussionmentioning

confidence: 74%