Dietary acrylamide: What happens during digestion

Sansano, M.; Heredia, Ana; Peinado, I.; Andrés, Ana

doi:10.1016/j.foodchem.2017.05.104

Cited by 55 publications

(38 citation statements)

References 28 publications

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“…In the body, detoxification of ACR will be achieved by enzymatic and nonenzymatic conjugation with GSH, which is the main route for detoxification in humans and experimental animals. Besides, metabolization of ACR via CYP2E1, minor route for detoxification, causes generation of a reactive epoxy compound, glycidamide, directly involved in mutagenic and carcinogenic effects of ACR, and also reactive oxygen species (ROS) (Wie et al, 2015, Sassano et al, 2017.…”

Section: Discussionmentioning

confidence: 99%

“…ACR does not occur naturally in diets but however, can be generated from food components during heat treatment as a result of Maillard reaction condensation of the carbonyl group of reducing sugars with the nucleophilic amino group of the amino acids (especially asparagine and lysine residues) (Lambert et al, 2018). Generation of ACR by this reaction mainly depends on the food cooking and processing conditions, especially temperature (above 120-150 C) (Sassano et al, 2017;Lambert et al, 2018). ACR is a well-known neurotoxic agent in both humans and experimental animals which can show dose-and time-dependent deleterious effects, mainly degeneration, on central and peripheral nervous systems (Kopanska et al, 2018;Lopachin, 2004).…”

Section: Introductionmentioning

confidence: 99%

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Contribution of Amyloid β-Peptides To Acrylamide-Induced Toxicity In Rat Brain Tissue

Özer¹,

Türkoğlu²

2019

Adv. Anim. Vet. Sci.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Contribution of Amyloid β-Peptides To Acrylamide-Induced Toxicity In Rat Brain Tissue

Özer¹,

Türkoğlu²

2019

Adv. Anim. Vet. Sci.

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“…Se requiere una temperatura superior a 120 °C para generar acrilamida; esto ocurre, con frecuencia, en alimentos ricos en carbohidratos sometidos a fritura, asado u horneo. La mayor preocupación sobre la ingesta de acrilamida proviene de los cereales procesados (como galletas, pan o cereales para el desayuno), café y tubérculos fritos (papa y yuca) [39]. En Colombia se ha suscitado un creciente interés por controlar la formación de acrilamidas durante la elaboración de panela, producto típico nacional [40].…”

Section: Reacción De Maillardunclassified

“…Como alternativa a las freidoras convencionales, las freidoras de aire se han introducido recientemente en el país, debido a su capacidad para producir alimentos crujientes más saludables (bajos en grasa). De hecho, un estudio reciente mostró reducciones en la formación de acrilamida de hasta el 90% en las papas fritas deshidratadas con aire, en comparación con la operación convencional con aceite [39].…”

Section: Reacción De Maillardunclassified

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Reacciones químicas de los azúcares simples empleados en la industria alimentaria

Arias-Giraldo

Velasco

2019

Lámpsakos

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Hoy en día, la demanda de los consumidores por productos saludables conlleva a la industria alimentaria a realizar investigaciones sobre las diferentes reacciones químicas de diversos macronutrientes como azúcares, polisacáridos, proteínas y lípidos con el fin de comprender su interacción con otros componentes presentes en las matrices alimentarias, encontrar estrategias para reducir la aparición de compuestos tóxicos, garantizar la seguridad alimentaria en los alimentos procesados térmicamente y formular nuevos productos con características de mayor valor. El presente artículo expone las reacciones químicas que presentan los carbohidratos simples, considerando los mecanismos químicos involucrados, el tipo de compuestos generados, la importancia de estos compuestos en la industria de alimentos y algunos efectos, tanto favorables como desfavorables, de dichas reacciones.

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Effect of conservation methods on the bioaccessibility of bioelements from in vitro‐digested edible mushrooms

et al. 2020

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BACKGROUND: The release of bioelements from edible mushrooms (Agaricus bisporus, Cantharellus cibarius, and Imleria badia) was examined using in vitro simulated gastrointestinal digestion to assess their health-promoting potential. The following samples were tested: fresh, frozen, dried in a food dryer, dried in the sun, and lyophilized. The samples were incubated in gastric juice (pepsin, NaCl, HCl) and in intestinal juice (NaHCO 3 , pancreatin, bile salts) with the aim of verifying the bioaccessibility of the bioelements and the digestibility of mushrooms. Four bioelements that are essential for the human body were studied: Mg, Zn, Cu, and Fe. RESULTS: It was found that Mg was extracted in the highest amounts from the sun-dried A. bisporus (1.620 g kg −1 d.w.). In the case of microelements, the lyophilized fruiting bodies of I. badia released Zn in the highest quantities (0.180 g kg −1 d.w.). Lyophilization and sun-drying methods were more advantageous than other methods. Fresh material was a more valuable source of bioelements than frozen material. CONCLUSION: Our results showed that edible mushrooms have a high content of bioelements that are easily bioaccessible, which indicates their health-promoting properties.

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Dietary acrylamide: What happens during digestion

Cited by 55 publications

References 28 publications

Contribution of Amyloid β-Peptides To Acrylamide-Induced Toxicity In Rat Brain Tissue

Contribution of Amyloid β-Peptides To Acrylamide-Induced Toxicity In Rat Brain Tissue

Reacciones químicas de los azúcares simples empleados en la industria alimentaria

Effect of conservation methods on the bioaccessibility of bioelements from in vitro‐digested edible mushrooms

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