Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models

Qi, Yajing; Zhang, Hao; Wu, Gangcheng; Zhang, Hui; Gu, Liwei; Wang, Li; Qian, Haifeng; Qi, Xiguang

doi:10.1016/j.foodchem.2018.01.012

Cited by 54 publications

(35 citation statements)

References 29 publications

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“…Fr‐7, Fr‐8 and Fr‐9 were flavan‐3‐ol monomers and oligomeric proanthocyanidins containing part of an EGCG unit, A‐type linkage, and ECG unit respectively. These characterizations were consistent with previous studies …”

Section: Resultssupporting

confidence: 93%

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Reduction of 5‐hydroxymethylfurfural formation by flavan‐3‐ols in Maillard reaction models and fried potato chips

Zhang

et al. 2018

J Sci Food Agric

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Section: Resultssupporting

confidence: 93%

“…The solutions were concentrated under a nitrogen flow and the aqueous phases were partitioned with an equal volume of ethyl acetate for three times. The ethyl acetate parts were lyophilized to obtain oligomeric proanthocyanidins with EC and EGCG as terminal units (Fr‐6 and Fr‐7 respectively) …”

Section: Methodsmentioning

confidence: 99%

Reduction of 5‐hydroxymethylfurfural formation by flavan‐3‐ols in Maillard reaction models and fried potato chips

Zhang

et al. 2018

J Sci Food Agric

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“…Some antioxidants including Proanthocyanidin, NAC and Vitamin E were verified that could partially reverse the cytotoxicity induced by ZEA. Proanthocyanidin, one of the most abundant groups of natural polyphenols, was regarded as functional ingredients with anti-oxidant [ 106 ]. Studies have suggested that Proanthocyanidins could ameliorate testicular reproductive toxicity and decrease the level of cell apoptosis induced by ZEA reducing the oxidative stress and down-regulating the level of ER stress [ 107 ].…”

Section: What Can Protect the Damage Or Cell Death Induced By Zeamentioning

confidence: 99%

Zearalenone Promotes Cell Proliferation or Causes Cell Death?

Zheng

Wang

et al. 2018

Toxins

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Zearalenone (ZEA), one of the mycotoxins, exerts different mechanisms of toxicity in different cell types at different doses. It can not only stimulate cell proliferation but also inhibit cell viability, induce cell apoptosis, and cause cell death. Thus, the objective of this review is to summarize the available mechanisms and current evidence of what is known about the cell proliferation or cell death induced by ZEA. An increasing number of studies have suggested that ZEA promoted cell proliferation attributing to its estrogen-like effects and carcinogenic properties. What’s more, many studies have indicated that ZEA caused cell death via affecting the distribution of the cell cycle, stimulating oxidative stress and inducing apoptosis. In addition, several studies have revealed that autophagy and some antioxidants can reverse the damage or cell death induced by ZEA. This review thoroughly summarized the metabolic process of ZEA and the molecular mechanisms of ZEA stimulating cell proliferation and cell death. It concluded that a low dose of ZEA can exert estrogen-like effects and carcinogenic properties, which can stimulate the proliferation of cells. While, in addition, a high dose of ZEA can cause cell death through inducing cell cycle arrest, oxidative stress, DNA damage, mitochondrial damage, and apoptosis.

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“…However, according to the International Agency for Research on Cancer, since there is no epidemiological evidence of carcinogenicity on humans, AA was classified as potentially carcinogenic to humans (group 2A) [ 11 , 12 ]. Because of its recognized toxicity, AA has been studied by many researchers in a perspective of suitable mitigation measures to avoid its formation during the food processes [ 13 , 14 , 15 , 16 , 17 , 18 ]. As mentioned above, baked products show noticeable levels of AA and among them, bread and similar products could be a significant source of dietary exposure to AA for consumers due to the high quantity that is ingested every day by consumers.…”

Section: Introductionmentioning

confidence: 99%

Occurrence of Acrylamide in Italian Baked Products and Dietary Exposure Assessment

Esposito

Velotto²,

Rea

et al. 2020

Molecules

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Acrylamide (AA) is a neo-formed toxic compound that develops in foods during cooking at temperatures above 120 °C. AA shows in vivo neurotoxic and carcinogenic effects, and it is potentially carcinogenic for humans. Its occurrence is common in baked food, such as bread and similar products. This study set out to analyze bread and sweets from the Italian market to evaluate the effects of the benchmark thresholds set by EU Regulation 2017/2158 and to ascertain the exposure of the Italian population to AA, across three age groups, through the consumption of baked products, according to the margin of exposure (MOE) approach. Two hundred samples were tested, and the content of AA ranged from 31 to 454 µg/kg for bread and products thereof and from 204 to 400 µg/kg for the sweets category. The exposure data did not show any neurotoxic health concern, whereas the MOE related to the carcinogenic endpoint is well below the minimum safety value of 10,000.

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Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models

Cited by 54 publications

References 29 publications

Reduction of 5‐hydroxymethylfurfural formation by flavan‐3‐ols in Maillard reaction models and fried potato chips

Reduction of 5‐hydroxymethylfurfural formation by flavan‐3‐ols in Maillard reaction models and fried potato chips

Zearalenone Promotes Cell Proliferation or Causes Cell Death?

Occurrence of Acrylamide in Italian Baked Products and Dietary Exposure Assessment

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