RESUMEN
This research evaluated the occurrence and bioaccessibility of acrylamide and HMF in commercial instant coffees (IC) and coffee substitutes (CS), considering both isolated consumption and combination with milk. There were no significant differences in acrylamide content between IC and CS samples (median: 589 vs. 671 µg/kg), but higher variability was reported for CS, probably due to their varied composition (roasted cereals, nuts, honey, dehydrated fruits, and/or chicory). Acrylamide level were always below the EU benchmark for each category. HMF contents were similar between both groups (1354-5127 mg/kg for IC and 735-7134 mg/kg for CS; median: 2890 vs. 2960 mg/kg), with no clear ingredient relationship. Since IC consumption by the Spanish population is ten times higher than that of CS, exposure to acrylamide and HMF was higher from IC (6.8 vs. 1.07 ng/kg body weight/day for acrylamide; 39.1 vs. 4.2 µg/kg body weight/day for HMF). The standardized in vitro gastrointestinal digestion protocol (INFOGEST) was used. The gastrointestinal process reduced the bioaccessibility of acrylamide up to 27.2 % in IC and to 22.4 % in CS, regardless of the presence of milk. HMF bioaccessibility from IC significantly dropped after the gastrointestinal digestion, whereas it greatly increased for CS. The presence of milk did not affect HMF bioaccessibility. These results highlight the importance of assessing food bioaccessibility in typical consumption scenarios, providing a holistic view and a realistic evaluation of the potential risks associated with acrylamide and HMF exposure in the diet.
Asunto(s)
Acrilamida , Café , Digestión , Furaldehído , Leche , Acrilamida/análisis , Acrilamida/farmacocinética , Café/química , Leche/química , Animales , Furaldehído/análogos & derivados , Furaldehído/análisis , Disponibilidad Biológica , Contaminación de Alimentos/análisis , Humanos , España , Nueces/química , Bebidas/análisisRESUMEN
The snack food market has been changing to keep up with the growing demand for healthier products and, as a result, alternative products to traditional potato chips have been emerging to provide health-related benefits. Extrusion, frying, and baking are the main techniques used worldwide in the processing of snacks and are among the main reasons for the formation of toxic compounds induced by heat, such as acrylamide. This contaminant is formed during thermal processing in foods heated at high temperatures and rich in carbohydrates. Processed potato-based products have been pointed out as the main contributors to acrylamide dietary exposure. Many studies have been conducted on potato chips since the discovery of this contaminant in foods and research on the formation of acrylamide in snacks from other vegetables has begun to be conducted more recently. Thus, this review aims to present a detailed discussion on the occurrence of acrylamide in alternative vegetable snacks that are consumed as being healthier and to address relevant questions about the effectiveness of mitigation strategies that have been developed for these products. Through this research, it was observed that, depending on the vegetable, the levels of this contaminant can be quite variable. Alternative snacks, such as sweet potato, carrot and beetroot may also contain high levels of acrylamide and need to be monitored even more closely than potatoes snacks, as less information is available on these food products. Furthermore, various pretreatments (e.g. bleaching, immersion in solutions containing chemical substances) and processing conditions (heating methods, time, temperature) can reduce the formation of acrylamide (54-99 %) in alternative vegetable snacks.
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Acrilamida , Bocadillos , Solanum tuberosum , Acrilamida/análisis , Solanum tuberosum/química , Contaminación de Alimentos/análisis , Manipulación de Alimentos/métodos , Humanos , Calor , Culinaria/métodosRESUMEN
Acrylamide (ACR) with its extensive industrial applications is a classified occupational hazard toxin and carcinogenic compound. Its formation in fried potatoes, red meat and coffee during high-temperature cooking is a cause for consideration. The fabrication of chitosan-coated probiotic nanoparticles (CSP NPs) aims to enhance the bioavailability of probiotics in the gut, thereby improving their efficacy against ACR-induced toxicity in Drosophila melanogaster. Nanoencapsulation, a vital domain of the medical nanotechnology field plays a key role in targeted drug delivery, bioavailability, multi-drug load delivery systems and synergistic treatment options. Our study exploited the nanoencapsulation technology to coat Lactobacillus fermentum (probiotic) with chitosan (prebiotic), both with substantial immunomodulatory effects, to ensure the stability and sustained release of microbial load and its secondary metabolites in the gut. The combination of pre-and probiotic components, called synbiotic formulations establishes the correlation between the gut microbiota and the overall well-being of an organism. Our study aimed to develop a potent synbiotic to alleviate the impacts of heat-processed dietary toxins that significantly influence behaviour, development, and survival. Our synbiotic co-treatment with ACR in fruit flies normalised neuro-behavioural, survival, redox status, and restored ovarian mitochondrial activity, contrasting with several physiological deficits observed in the ACR-treated model.
Asunto(s)
Acrilamida , Quitosano , Drosophila melanogaster , Limosilactobacillus fermentum , Nanopartículas , Probióticos , Animales , Quitosano/química , Quitosano/farmacología , Probióticos/administración & dosificación , Nanopartículas/química , Acrilamida/química , Acrilamida/toxicidad , Drosophila melanogaster/efectos de los fármacos , Femenino , Microbioma Gastrointestinal/efectos de los fármacosRESUMEN
Acrylamide (AA) in heat-processed foods has emerged as a global health problem, mainly carcinogenic, neurotoxic, and reproductive toxicity, and an increasing number of researchers have delved into elucidating its toxicological mechanisms. Studies have demonstrated that exposure of HepG2 by AA in a range of concentrations can induce the upregulation of miR-21 and miR-221. Monitoring the response of intracellular miRNAs can play an important role in unraveling the mechanisms of AA toxicity. Here, multicolor aggregation induced emission nano particle (AIENP) probes were constructed from three AIE dyes for simultaneous imaging of intracellular AA and AA-induced miR-21/miR-221 by combining the recognition function of AA aptamers and the signal amplification of a DNAzyme walker. The surface of these nanoparticles contains carboxyl groups, facilitating their linkage to a substrate chain modified with a fluorescent quencher group via an amide reaction. Optimization experiments were conducted to determine the optimal substrate-to-DNAzyme ratio, confirming its efficacy as a walker for signal amplification. Sensitive detection of AA, miR-21 and miR-221 was achieved in extracellular medium, with detection limits of 0.112 nM for AA, 0.007 pM and 0.003 pM for miR-21 and miR-221, respectively, demonstrating excellent selectivity. Intracellularly, ZIF-8 structure collapsed, releasing Zn2+, activating DNAzyme cleavage activity, and the fluorescence of multicolor AIENPs within HepG2 cells gradually recovered with increasing stimulation time (0-12 h) and concentrations of AA (0-500 µM). This dynamic response unveiled the relationship between AA exposure and miR-21/miR-221 expression, further validating the carcinogenicity of AA.
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Acrilamida , Técnicas Biosensibles , ADN Catalítico , MicroARNs , MicroARNs/genética , Humanos , ADN Catalítico/química , Técnicas Biosensibles/métodos , Células Hep G2 , Acrilamida/química , Acrilamida/toxicidad , Nanopartículas/química , Nanopartículas/toxicidad , Colorantes Fluorescentes/química , Límite de Detección , Aptámeros de Nucleótidos/químicaRESUMEN
This study used a green validated method to evaluate the risk of exposure of individuals of different ages to acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) by consuming white and wholewheat bread. Recoveries of AA and 5-HMF were 100.7% and 100.1%, respectively, while uncertainty was 2.3% and 6.2%. Levels of AA ranged from 617.22 to 3151.8 µg/kg while levels of 5-HMF ranged from 180.5 to 648.2 µg/kg. Female adolescents were almost 2-fold exposed to AA when they consumed 100% wholewheat bread (2.93 µg/kg bw/day) by comparison with white bread (1.72 µg/kg bw/day). Estimated daily exposure to AA was 1.5-fold higher than international recommendations. These findings raise concern for health risks associated with exposure to processing contaminant as the result of bread consumption, especially made from whole grains. Since development of those compounds is inevitable during breadmaking, it is crucial to standardize processing conditions and recipes to mitigate it.
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Acrilamida , Pan , Contaminación de Alimentos , Furaldehído , Acrilamida/análisis , Acrilamida/química , Furaldehído/análogos & derivados , Furaldehído/análisis , Pan/análisis , Femenino , Humanos , Contaminación de Alimentos/análisis , Adolescente , Niño , Adulto , Masculino , Adulto Joven , Preescolar , Granos Enteros/química , Persona de Mediana Edad , Triticum/químicaRESUMEN
Grilled foods are an important source of acrylamide, which has neurotoxic, genotoxic, and carcinogenic properties. The current study aims to evaluate the level of acrylamide in beef, chicken, and fish products, especially those requiring high cooking temperatures, using High Performance Liquid Chromatography (HPLC). Reduction of acrylamide by organic acids i.e., (citric acid, malic acid, tartaric acid, and lactic acid) and fruit extracts of lemon, apple, and grape has also been investigated. The results revealed that the highest mean acrylamide concentration was found in chicken products (grilled chicken) which recorded 8.32 µg/100 g, followed by beef products (beef grilled) with a concentration of 7.91 µg/100 g, and fish products (pan-fried fish burgers) which recorded 6.77 µg/100 g). Furthermore, the mixture of organic acid has the highest effect on reducing the level of acrylamide in a chemical model system. Moreover, the fruit extract mixture was more effective in reducing the percentage of acrylamide in the grilled chicken than organic acids mixture. Finally, the addition of fruit extract improved the sensory properties of grilled chickens. In sum, this study offers novel and promising natural strategies to decrease acrylamide in meat products toward further future application in meat industry to deliver safe food to consumers.
Asunto(s)
Acrilamida , Pollos , Frutas , Productos de la Carne , Extractos Vegetales , Probióticos , Acrilamida/análisis , Animales , Extractos Vegetales/química , Extractos Vegetales/análisis , Frutas/química , Productos de la Carne/análisis , Probióticos/análisis , Cromatografía Líquida de Alta Presión/métodos , Contaminación de Alimentos/análisis , Culinaria/métodos , Bovinos , Tartratos/análisis , Tartratos/química , Humanos , Malatos/análisisRESUMEN
Targeted covalent inhibitors (TCIs) directing cysteine have historically relied on a narrow set of electrophilic "warheads". While Michael acceptors remain at the forefront of TCI design strategies, they show variable stability and selectivity under physiological conditions. Here, we show that the 2-sulfonylpyrimidine motif is an effective replacement for the acrylamide warhead of Ibrutinib, for the inhibition of Bruton's tyrosine kinase. In a few iterations, we discovered new derivatives, which inhibit BTK both in vitro and in cellulo at low nanomolar concentrations, on par with Ibrutinib. Several derivatives also displayed good plasma stability and reduced off-target binding in vitro across 135 tyrosine kinases. This proof-of-concept study on a well-studied kinase/TCI system highlights the 2-sulfonylpyrimidine group as a useful acrylamide replacement. In the future, it will be interesting to investigate its wider potential for developing TCIs with improved pharmacologies and selectivity profiles across structurally related protein families.
Asunto(s)
Acrilamida , Agammaglobulinemia Tirosina Quinasa , Inhibidores de Proteínas Quinasas , Pirimidinas , Humanos , Acrilamida/química , Acrilamida/farmacología , Adenina/química , Adenina/análogos & derivados , Adenina/farmacología , Agammaglobulinemia Tirosina Quinasa/antagonistas & inhibidores , Agammaglobulinemia Tirosina Quinasa/metabolismo , Piperidinas/química , Piperidinas/farmacología , Piperidinas/síntesis química , Inhibidores de Proteínas Quinasas/farmacología , Inhibidores de Proteínas Quinasas/química , Pirazoles/química , Pirazoles/farmacología , Pirazoles/síntesis química , Pirimidinas/química , Pirimidinas/farmacología , Pirimidinas/síntesis química , Relación Estructura-ActividadRESUMEN
The optimization of hydrogel structure is crucial for adsorption capacity, mechanical stability, and reusability. Herein, a chitosan and laponite-XLS co-doped poly(acrylic acid-co-acrylamide) hydrogel (CXAA) with honeycomb-like porous structures is synthesized by cooperative cross-linking of 2-hydroxypropyltrimethyl ammonium chloride chitosan (HACC) and laponite-XLS in reticular frameworks of acrylic acid (AAc) and acrylamide (AM). The CXAA exhibits extraordinary mechanical performances including tough tensile strength (3.36 MPa) and elasticity (2756 %), which facilitates recycling in practical adsorption treatment and broadens potential applications. Since the regular porous structures can fully expose numerous adsorption sites and electronegative natures within polymer materials, CXAA displays efficient and selective adsorption properties for cationic dyes like methylene blue (MB) and malachite green (MG) from mixed pollutants and can reach record-high values (MB = 6886 mg g-1, MG = 11,381 mg g-1) compared with previously reported adsorbents. Therefore, CXAA exhibits promising potential for separating cationic and anionic dyes by their charge disparities. Mechanism studies show that the synergistic effects of HACC, laponite-XLS, and functional groups in monomers promote highly efficient adsorption. Besides, the adsorption capacity of CXAA remains stable even after undergoing five cycles of regeneration. The results confirm that CXAA is a promising adsorbent for effectively removing organic dyes in wastewater.
Asunto(s)
Cationes , Colorantes , Hidrogeles , Hidrogeles/química , Adsorción , Colorantes/química , Colorantes/aislamiento & purificación , Porosidad , Cationes/química , Quitosano/química , Contaminantes Químicos del Agua/química , Contaminantes Químicos del Agua/aislamiento & purificación , Azul de Metileno/química , Silicatos/química , Fenómenos Mecánicos , Purificación del Agua/métodos , Acrilamida/química , Colorantes de RosanilinaRESUMEN
With rising consumer awareness of health and wellness, the demand for enhanced food safety is rapidly increasing. The generation of chemical contaminants during the thermal processing of food materials, including polycyclic aromatic hydrocarbons, heterocyclic aromatic amines, and acrylamide happens every day in every kitchen all around the world. Unlike extraneous chemical contaminants (e.g., pesticides, herbicides, and chemical fertilizers), these endogenic chemical contaminants occur during the cooking process and cannot be removed before consumption. Therefore, much effort has been invested in searching for ways to reduce such thermally induced chemical contaminants. Recently, the addition of bioactive compounds has been found to be effective and promising. However, no systematic review of this practical science has been made yet. This review aims to summarize the latest applications of bioactive compounds for the control of chemical contaminants during food thermal processing. The underlying generation mechanisms and the toxic effects of these chemical contaminants are discussed in depth to reveal how and why they are suppressed by the addition of certain bioactive ingredients. Examples of specific bioactive compounds, such as phenolic compounds and organic acids, as well as their application scenarios, are outlined. In the end, outlooks and expectations for future development are provided based on a comprehensive summary and reflection of references.
Asunto(s)
Culinaria , Contaminación de Alimentos , Calor , Contaminación de Alimentos/prevención & control , Contaminación de Alimentos/análisis , Culinaria/métodos , Hidrocarburos Policíclicos Aromáticos/química , Hidrocarburos Policíclicos Aromáticos/análisis , Acrilamida/química , Acrilamida/análisis , Inocuidad de los Alimentos , Manipulación de Alimentos/métodosRESUMEN
Advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), and polycyclic aromatic hydrocarbons (PAHs) are toxic substances that are produced in certain foods during thermal processing by using common high-temperature unit operations such as frying, baking, roasting, grill cooking, extrusion, among others. Understanding the formation pathways of these potential risk factors, which can cause cancer or contribute to the development of many chronic diseases in humans, is crucial for reducing their occurrence in thermally processed foods. During thermal processing, food rich in carbohydrates, proteins, and lipids undergoes a crucial Maillard reaction, leading to the production of highly active carbonyl compounds. These compounds then react with other substances to form harmful substances, which ultimately affect negatively the health of the human body. Although these toxic compounds differ in various forms of formation, they all partake in the common Maillard pathway. This review primarily summarizes the occurrence, formation pathways, and reduction measures of common toxic compounds during the thermal processing of food, based on independent studies for each specific contaminant in its corresponding food matrix. Finally, it provides several approaches for the simultaneous reduction of multiple toxic compounds.
Asunto(s)
Acrilamida , Contaminación de Alimentos , Manipulación de Alimentos , Productos Finales de Glicación Avanzada , Calor , Reacción de Maillard , Humanos , Contaminación de Alimentos/análisis , Furaldehído/análogos & derivados , Hidrocarburos Policíclicos Aromáticos , CulinariaRESUMEN
To investigate the impact of extrusion parameters on the formation of Nε-(carboxymethyl)lysine (CML), Nε-(carboxyethyl)lysine (CEL) and acrylamide in plant-based meat analogues (PBMAs), the content changes and the correlations of compounds related to their formation were studied. The extrusion promoted CML, CEL and acrylamide formation, with more CEL being formed than CML. Variations in the moisture level and barrel temperature exerted a greater influence on the CML, CEL, acrylamide and α-dicarbonyl compounds than the screw speed and the feed rate. An increase in the moisture content led to a decrease in the CEL content, whereas it enhanced CML formation. The impact of moisture on acrylamide formation varied depending on whether low- or high-moisture extrusion was applied. Elevated temperatures promoted the accumulation of CEL, methylglyoxal and 2,3-butanedione while diminishing the accumulation of CML, acrylamide, glyoxal and 3-deoxyglucosone. CML and CEL were positively correlated with glyoxal and methylglyoxal, respectively. CEL and methylglyoxal were negatively correlated with protein and water content, whereas CML, glyoxal and 3-deoxyglucosone displayed positive correlations. In summary, higher moisture levels and feed rates and lower screw speeds and barrel temperatures are advantageous for producing PBMAs with lower CEL and total advanced glycation end-products contents, while lower or higher moisture contents, a lower feed rate and a higher barrel temperature are beneficial to reducing the acrylamide content.
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Acrilamida , Lisina , Acrilamida/química , Acrilamida/análisis , Lisina/análogos & derivados , Lisina/análisis , Lisina/química , Carne/análisis , Temperatura , Manipulación de Alimentos/métodos , Piruvaldehído/análisis , Piruvaldehído/química , Sustitutos de la CarneRESUMEN
Acrylamide (AA) is a carcinogenic compound that affects people due to its frequent use in laboratories and industry as well as the high-temperature cooking of foods with high hydrocarbon content. AA is known to cause severe reproductive abnormalities. The main aim of this study is to evaluate the protective effect of rutin (RU), a phytoactive compound, against AA-induced reproductive toxicity in female rats. Initially, rats were exposed to AA (40 mg/kg for 10 days). Therapy of RU was given after AA intoxication consecutively for 3 days. After 24 h of the last treatment, all the animals were sacrificed. The study evaluated reproductive hormones, oxidative stress markers, membrane-bound enzymes, DNA damage, histological findings, and an in silico approach to determine the protective efficacy of RU. The results indicated that RU significantly protected against inflammation, oxidative stress, and DNA damage induced by AA, likely due to its antioxidant properties.
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Acrilamida , Daño del ADN , Inflamación , Estrés Oxidativo , Rutina , Animales , Rutina/farmacología , Femenino , Estrés Oxidativo/efectos de los fármacos , Acrilamida/toxicidad , Daño del ADN/efectos de los fármacos , Ratas , Inflamación/inducido químicamente , Inflamación/metabolismo , Inflamación/tratamiento farmacológico , Ovario/efectos de los fármacos , Ovario/metabolismo , Ovario/patología , Ratas Wistar , Simulación por Computador , Antioxidantes/farmacología , Antioxidantes/metabolismoRESUMEN
Roasting is necessary for bringing out the aroma and flavor of coffee beans, making coffee one of the most consumed beverages. However, this process also generates a series of toxic compounds, including acrylamide and furanic compounds (5-hydroxymethylfurfural, furan, 2-methylfuran, 3-methylfuran, 2,3-dimethylfuran, and 2,5-dimethylfuran). Furthermore, not much is known about the formation of these compounds in emerging coffee formulations containing alcohol and sugars. Therefore, this study investigated the effect of roasting time and degree on levels of acrylamide and furanic compounds in arabica coffee using fast and slow roasting methods. The fast and slow roasting methods took 5.62 min and 9.65 min, respectively, and reached a maximum of 210 °C to achieve a light roast. For the very dark roast, the coffee beans were roasted for 10.5 min and the maximum temperature reached 245 °C. Our findings showed that the levels of acrylamide (375 ± 2.52 µg kg-1) and 5-HMF (194 ± 11.7 mg kg-1) in the slow-roasted coffee were 35.0 % and 17.4 % lower than in fast-roasted coffee. Furthermore, light roast coffee had significantly lower concentrations of acrylamide and 5-HMF than very dark roast, with values of 93.7 ± 7.51 µg kg-1 and 21.3 ± 10.3 mg kg-1, respectively. However, the levels of furan and alkylfurans increased with increasing roasting time and degree. In this study, we also examined the concentrations of these pollutants in new coffee formulations consisting of alcohol-, sugar-, and honey-infused coffee beans. Formulations with honey and sugar resulted in higher concentrations of 5-HMF, but no clear trend was observed for acrylamide. On the other hand, formulations with honey had higher concentrations of furan and alkylfurans. These results indicate that optimizing roasting time and temperature might not achieve the simultaneous reduction of all the pollutants. Additionally, sugar- and honey-infused coffee beans are bound to have higher furanic compounds, posing a higher health risk.
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Acrilamida , Café , Furaldehído , Furanos , Calor , Acrilamida/análisis , Furanos/análisis , Café/química , Furaldehído/análisis , Furaldehído/análogos & derivados , Culinaria/métodos , Coffea/química , Semillas/química , Manipulación de Alimentos/métodos , Factores de Tiempo , Aditivos Alimentarios/análisisRESUMEN
The objective of the present study was to optimize the microwave-assisted synthesis of the acrylamide graft copolymer of Acacia nilotica gum (AM-co-ANG). Furthermore, graft copolymer was used for the formulation of a nanoparticulate system using a novel top to bottom solvent antisolvent technique for the delivery of melatonin. Grafting of ANG was optimized by using 32 factorial design, where concentrations of polymer and monomer (acrylamide) were used as independent variables and swelling index in acidic (0.1 N HCl) and basic (1 N NaOH) pH. Grafted polymers were further used to develop and optimize nanoparticulate system using concentration of the graft copolymer and concentration of drug as independent variables. The size of the nanoformulation and entrapment efficiency were selected as dependent variables. Difference in infrared spectrum and absorbance maxima in the ultraviolet region confirm that grafting has taken place. Porous structure and a higher contact angle confirmed hydrophobic nature of AM-co-ANG as compared with the native polymer. Acrylamide graft copolymers show more swelling in 1 N NaOH as compared with 0.1 N HCl. In vitro toxicity studies in hepatic (HepG2 cell line), brain (SHSY5Y cell line), and skin (HaCaT cell line) cells easily predict that synthesized polymer have no cytotoxicity. The entrapment efficiency ranged from 55.24 ± 1.35% to 73.21 ± 1.83%. A nonlinear correlation was observed between independent and dependent variables, as confirmed by multivariate analysis of variance, surface regression, and the correlation report. The prepared formulations were able to release drug up to 12 h. The regression coefficient easily predicted that most of the formulations followed Baker-Lonsdale drug release kinetics.
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Acrilamida , Melatonina , Nanopartículas , Acrilamida/química , Nanopartículas/química , Humanos , Melatonina/farmacología , Melatonina/química , Células Hep G2 , Goma Arábiga/química , Acacia/química , Estabilidad de Medicamentos , Tamaño de la Partícula , Supervivencia Celular/efectos de los fármacosRESUMEN
Southern Chile native potatoes are an interesting raw material to produce novel snacks like colored potato chips. These novel products should be comprehensively evaluated for the presence of undesirable compounds such as acrylamide, 5-hydroxymethylfurfural and furan, the main neoformed contaminants in starchy rich fried foods. This study evaluated the neoformed contaminant levels and oil content on chips made from eleven Chilean potato accessions and compared them with commercial samples. The neoformed contaminant contents were related to Maillard reaction precursor levels (reducing sugars and asparagine) and secondary metabolites (phenolic compounds and carotenoids). Neoformed contaminants correlated well among them and were weakly correlated with reducing sugars and asparagine. Acrylamide level in native potato chips ranged from 738.2 to 1998.6 µg kg-1 while from 592.6 to 2390.5 µg kg-1 in commercial samples. Thus, there is need to implement neoformed contaminant mitigation strategies at different steps of the production chain of colored potato chips.
Asunto(s)
Acrilamida , Culinaria , Contaminación de Alimentos , Reacción de Maillard , Solanum tuberosum , Solanum tuberosum/química , Solanum tuberosum/metabolismo , Contaminación de Alimentos/análisis , Acrilamida/análisis , Acrilamida/metabolismo , Chile , Calor , Metabolismo Secundario , Fenoles/metabolismo , Fenoles/análisis , Fenoles/química , Tubérculos de la Planta/química , Tubérculos de la Planta/metabolismo , Carotenoides/análisis , Carotenoides/metabolismo , Carotenoides/química , Furaldehído/análogos & derivadosRESUMEN
Acrylamide (AA) is produced through the reaction between sugars and amino acids present in starchy foods cooked at high temperature. It is classified as probably carcinogenic to humans. In 2019, the European Commission reported a list of foods for monitoring the presence of AA, which includes cereal snacks. This study presents the development and validation of an analytical approach for detecting AA in popcorn and corn-based snacks. It includes solid-liquid extraction and clean-up with dispersive solid phase extraction followed by analysis through liquid chromatography coupled with tandem mass spectrometry. The proposed method was characterized in terms of recoveries (84-105%), and precision (< 16.1%). Limits of quantification were 17 and 60 µg kg-1 for corn and popcorn, respectively. Sustainability of the methodology was evaluated using AGREEprep and BAGI, providing values of 0.43 and 65.0, respectively. Twenty-four corn-based products were analyzed, with AA levels from 219 to 418 µg kg-1.
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Acrilamida , Contaminación de Alimentos , Espectrometría de Masas en Tándem , Zea mays , Zea mays/química , Acrilamida/análisis , Acrilamida/química , Contaminación de Alimentos/análisis , Extracción en Fase Sólida/métodos , Cromatografía Líquida de Alta Presión , Cromatografía Liquida/métodos , Tecnología Química Verde , Cromatografía Líquida con Espectrometría de MasasRESUMEN
Veggie chips have gained popularity in the European market. These are considered healthier than potato chips by consumers. However, few works evaluate their nutritional and digestibility. The current work aimed to evaluate the effect of four pre-frying treatments (soaking, blanching, pulsed electric field (PEF) and PEF + blanching combination (PEFB)) on the chemical composition, anthocyanins, acrylamide, and digestive behavior (starch hydrolysis and anthocyanins bioaccessibility) of purple sweet potato deep-fried chips. In total 15 independent batches were made, three for each studied treatment (also a control without pretreatment was developed). The studied pretreatments impacted on fat and starch content, especially blanching and PEFB, which caused an increase in fat absorption and break starch, generating maltodextrins. Nineteen anthocyanins were detected, mainly cyanidin and peonidin derivatives, but a drastic loss was observed in blanched, PEF-treated and PEF-B-Treated chips. Acrylamide values ranged from 504.11 to 6350.0- µg/kg, with the highest values reported by untreated chips and the lowest by PEF-B-treated chips (p < 0.05). The anthocyanin's bioaccessibility ranged between 66.57 and 92.88%, with soaked chips that showed the highest values.
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Acrilamida , Antocianinas , Culinaria , Digestión , Ipomoea batatas , Valor Nutritivo , Almidón , Ipomoea batatas/química , Ipomoea batatas/metabolismo , Antocianinas/química , Antocianinas/metabolismo , Antocianinas/análisis , Almidón/metabolismo , Almidón/química , Acrilamida/metabolismo , Acrilamida/análisis , Acrilamida/química , Calor , Disponibilidad BiológicaRESUMEN
BACKGROUND: Nitrile Hydratase (NHase) is one of the most important industrial enzyme widely used in the petroleum exploitation field. The enzyme, composed of two unrelated α- and ß-subunits, catalyzes the conversion of acrylonitrile to acrylamide, releasing a significant amount of heat and generating the organic solvent product, acrylamide. Both the heat and acrylamide solvent have an impact on the structural stability of NHase and its catalytic activity. Therefore, enhancing the stress resistance of NHase to toxic substances is meaningful for the petroleum industry. METHODS AND RESULTS: To improve the thermo-stability and acrylamide tolerance of NHase, the two subunits were fused in vivo using SpyTag and SpyCatcher, which were attached to the termini of each subunit in various combinations. Analysis of the engineered strains showed that the C-terminus of ß-NHase is a better fusion site than the N-terminus, while the C-terminus of α-NHase is the most suitable site for fusion with a larger protein. Fusion of SpyTag and SpyCatcher to the C-terminus of ß-NHase and α-NHase, respectively, led to improved acrylamide tolerance and a slight enhancement in the thermo-stability of one of the engineered strains, NBSt. CONCLUSION: These results indicate that in vivo ligation of different subunits using SpyTag/SpyCatcher is a valuable strategy for enhancing subunit interaction and improving stress tolerance.
Asunto(s)
Hidroliasas , Rhodococcus , Rhodococcus/enzimología , Rhodococcus/genética , Hidroliasas/metabolismo , Hidroliasas/genética , Hidroliasas/química , Estabilidad de Enzimas , Estrés Fisiológico , Acrilamida/metabolismo , Proteínas Bacterianas/metabolismo , Proteínas Bacterianas/genética , Proteínas Bacterianas/química , Subunidades de Proteína/metabolismo , Subunidades de Proteína/genéticaRESUMEN
Food emulsifiers like glycerol monostearate (G) and Tween 80 (TW) are commonly used to help formation and maintain stability of emulsions. However, certain food contaminants and emulsifiers often co-occur in the same food item due to food culture and cooking methods. For this reason, the present study investigated interaction of toxic effect of emulsifiers (G and TW) and process contaminants (acrylamide (AA) and benzo [a]pyrene (BAP)) on zebrafish. Adult zebrafish were exposed to emulsifiers, food contaminants, or the combination through diet for 2 h and 7 days. Oxidative stress and inflammation caused by food contaminants were increased when food emulsifiers were present. These combined treatments also induced more severe morphological changes than the contaminant alone treatments. In the gut, disruption of villi structure and increased number of goblet cells was observed and in the liver there were increased lipid deposition, infiltration of immune cells, glycogen depletion and focal necrosis. Increased accumulation of AA and BAP in the liver and gut were detected after addition of emulsifiers, suggesting that emulsifiers can enhance absorption of diet-borne contaminants. Our results showed food emulsifiers and contaminants can interact synergistically and increase risk.
Asunto(s)
Emulsionantes , Contaminación de Alimentos , Inflamación , Estrés Oxidativo , Pez Cebra , Animales , Estrés Oxidativo/efectos de los fármacos , Emulsionantes/toxicidad , Inflamación/inducido químicamente , Inflamación/metabolismo , Contaminación de Alimentos/análisis , Benzo(a)pireno/toxicidad , Hígado/efectos de los fármacos , Hígado/metabolismo , Hígado/patología , Acrilamida/toxicidad , Polisorbatos/toxicidadRESUMEN
Acrylamide exposure has become an emerging environmental and food safety issue, and its toxicity poses a potential threat to public health worldwide. However, limited studies have paid attention to the detrimental effects of parental exposure to acrylamide on the neurodevelopment in zebrafish offspring. In this study, the embryos were life-cycle exposed to acrylamide (0.125 and 0.25 mM) for 180 days. Subsequently, these zebrafish (F0) were allowed to mate, and their offspring (F1) were collected to culture in clean water from embryos to adults. We employed developmental and morphological observations, behavioral profiles, metabolomics analyses, and transcriptional level examinations to investigate the transgenerational neurotoxicity with parental exposure to acrylamide. Our results showed that parental exposure to acrylamide harms the birth, development, and behavior characterization of the F1 zebrafish larvae, including poor egg quality, increased mortality rates, abnormal heart rates, slowed swimming activity, and heightened anxiety behavior, and continuously disturbs mental health in F1 adult zebrafish. The transcriptional analysis showed that parental chronic exposure to acrylamide deteriorates the neurodevelopment in F1 larvae. In addition, metabolomics analyses revealed that sphingolipid metabolism disruption may be associated with the observed abnormal development and behavioral response in unexposed F1 offspring. Overall, the present study provides pioneer evidence that acrylamide induces transgenerational neurotoxicity via targeting and disrupting sphingolipid metabolism, which reveals intergenerational transmission of acrylamide exposure and unravels its spatiotemporal toxicological effect on neurodevelopment.