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Acrylamide

2014/01/14

power point

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*2002Stockholm120

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*asparagine120Acrylamide is mainly formed in food by the reaction of asparagine (an amino acid) with reducing sugars (particularly glucose and fructose) as part of the Maillard Reaction; acrylamide may also be formed via reactions involving 3-aminopropionamide. Acrylamide formation primarily takes place under conditions of high temperature (usually in excess of 120 C) and low moisture. Codex Alimentarius Commission

* A BC D,zero orderfirst order

*->120/

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*-126157

*-pHpHN-substitutedglycosylamine cookies

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*-- hydroxymethylfurfuralVural Gkmen & Tun Koray Palazolu, Food Bioprocess Technol (2008) 1:3542

*/Vural Gkmen & Tun Koray Palazolu, Food Bioprocess Technol (2008) 1:3542

*A. Becalski, et., al., Formation of acrylamide at temperatures lower than 100C: the case of prunes and a model study, Food Additives and Contaminants, 2011, Vol. 28, No. 6, June 2011, p. 726730.24608595

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* Coffee: Emerging Health Effects and Disease Prevention,2012, Wiley.

*Roasted coffee beans Coffee: Emerging Health Effects and Disease Prevention,2012, Wiley.

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* ABSORPTION, METABOLISM, DISTRIBUTION AND EXCRETIONglycidamidehalf-life2FAO/WHO Health Implications of acrylamide in Food,2002

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*IARC Monography 60 ,1994.2A group toxin, Probably carcinogenic to humans

*JECFA,2005Toxicity of acrylamideNeurotoxicity Reproductive toxicity and genotoxicityCarcinogenicity

*JECFA,2010Dietary exposure estimates:Mean 0.001 mg/kg body weight (bw) per dayHigh 0.004 mg/kg bw per day

*Yulan Lin, Int. J. Cancer: 128, 676681 (2011)Dietary intake of acrylamide might be a risk exposure for esophageal cancer, a stronger association among overweight or obese persons was indicated.,

*Belinda J. Nixon, et., al., toxicological sciences 129(1), 135145 (2012)The results of this study are the first to demonstrate that chronic exposure to acrylamide, at doses equivalent to human exposures, generates DNA damage in male germ cells of mice.,DNALinda S. Von Tungeln, Int. J. Cancer: 131, 20082015 (2012)These results, combined with our previous data on DNA adduct formation and mutation induction, suggest that the carcinogenicity of acrylamide is dependent on its metabolism to glycidamide, a pathway that is deficient in neonatal mice.,

*0.5/0.1// JECFAgenotoxicity

*FAO/WHO 2012 Report/ 2012NOAEL200//

Viswanath P, Evaluation of certain contaminants in food (Seventy second report of the Joint FAO/WHO Expert Committee on FoodAdditives). Indian JMed Res 135:795796 (2012).

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*Franco Pedreschi, et., al., J Sci Food Agric 2014; 94: 920

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Vural Gkmen & Tun Koray Palazolu,Food Bioprocess Technol (2008) 1:3542

*AA in Almond products

*Almond roasted Tem./Time

*AA in curries

*AA in coconut milk

*Journal of Food and Drug Analysis, Vol. 14, No. 2, 2006, Pages 207-214

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*WEI CHIH CHENG, et., al., Journal of Food Protection, Vol. 75, No. 12, 2012, Pages 21582162

*The major contributing food groups were French fries, potato crisps, coffee, biscuits/pastries, bread and rolls/toasted bread. /,//

*Franco Pedreschi, et., al., J Sci Food Agric 2014; 94: 920

*Dietary contribution of coffee

*CODE OF PRACTICE FOR THE REDUCTION OF ACRYLAMIDE IN FOODS , CAC/RCP 67-2009

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*Reduction from Production StageRaw materialsControl/Addition of other Ingredients Food Processing and heating

*Raw materials-Saeedeh Shojaee-Aliabadi , et., al., J Sci Food Agric 2013; 93: 25562561

*Caius M. Rommens, et., al., Plant Biotechnology Journal, (2008) 6, pp. 843853Silencing of asparagine synthase genes limits asparagine biosynthesis in potato tubers.This new method is based on the tuber-specific silencing of two genes in asparagine biosynthesis, and reduces the concentration of free asparagine by up to 95%.Silencing of the potato asparagine synthetase genes (StAs1 and StAs2) decreases the accumulation of asparagine.,

*1.StAs1 gene fragment 2. StAs2 gene fragment

*Ernst Albrecht Weber, et., al., J. Plant Nutr. Soil Sci. 2008, 171, 643655Nitrogen fertilizers leading to high crude protein concentrations caused significantly increased Asn concentrations.Joska Gerendas, et., al., Journal of Plant Nutrition, 30: 14991516, 2007Increasing K addition always raised the citrate contents, but lessened the contents of reducing sugars.

*Bruno De Meulenaer, et., al., J Sci Food Agric 88:313318 (2008)

*Storage of potatoes below 8C is known to cause increased levels of reducing sugars. Storage at 8C or above will therefore reduce the potential for the formation of acrylamide in the potato product upon frying. Avoiding cold conditions can be readily achieved for short-term storage.Potatoes stored at 4 C had significantly higher levels of glucose and fructose than potatoes stored at 8 C.Acrylamide levels were significantly higher in crisps made from potatoes stored at 4 C.

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*CONTROL/ADDITION OF OTHER INGREDIENTS

*CHEONG TAE KIM, et., al., JOURNAL OF FOOD SCIENCE, Vol. 70, Nr. 5, 2005, C355-C358.

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*Food Processing and Heating/170 vs. 190

Katell Fiselier, et., al., Eur Food Res Technol (2006) 222: 414419

*T. KORAY PALAZOGLU, et., al., JOURNAL OF FOOD SCIENCE, Vol. 75, Nr. 1, 2010, E25-E29.

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Monica Anese, et., al., Food Chemistry 119 (2010) 791794

*Saeedeh Shojaee-Aliabadi , et., al., J Sci Food Agric 2013; 93: 25562561

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*90Franco Pedreschi, et., al., Food Bioprocess Technol (2010) 3:917921

*PERNILLE BAARDSETH, JOURNAL OF FOOD SCIENCEVol. 71, Nr. 1, 2006

*ADBCE 45minF 120min

85,5Lactobacillus plantarum strain NC837,109CFU/ml

*Lactic acid fermentation of nonblanched potato rods for 45 min reduced acrylamide level in French fries with 48%, and with 71% after 120 min. 454812071By blanching potato rods before fermentation, reductions in acrylamide after 45 min and 120 min were 79% and 94%, respectively.457912094

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P.K. Lim, Journal of Food Science, 2013, T1-T7.

*M. B. H. Rahim, et., al., Journal of Basic Microbiology 2012, 52, 5735810.5g/l

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