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Effect of pyridoxamine on acrylamide formation in a glucose/asparagine model system.
J Agric Food Chem. 2009 Feb 11; 57(3):901-9.JA

Abstract

The effect of pyridoxamine (PM) on the reduction of acrylamide (AA) formation in a low-moisture equimolar glucose/asparagine model system was investigated. Formation/elimination kinetics of acrylamide was carried out at temperatures between 120 and 180 degrees C. Time courses of glucose, asparagine, pyridoxamine, 3-aminopropionamide (3-APA), acrylamide, and browning were measured to get more insight on the mechanism of action of PM. PM exhibited an inhibitory effect on AA formation at all temperatures studied, but became more relevant at 160 and 180 degrees C (up to 51% reduction). Degradation rates of glucose and asparagine were not significantly affected by PM, but PM was rapidly consumed in the glucose/asparagine system. Browning was significantly suppressed by addition of PM in the system, and formation of 3-APA was increased as compared to control. In comparison with pyridoxal, pyridoxine, and ascorbic acid, PM exerted the highest inhibition activity against AA formation, and a clear dose-response was observed. The nucleophilic aminomethyl group of PM was crucial for the exertion of an inhibition effect more than double those other B6 vitamers. The action mechanism of PM was attributable to its structural features that have the capacity to scavenge intermediary dicarbonyls formed during sugar degradation and advanced stages of the Maillard reaction. These findings open new possibilities for strategies in acrylamide mitigation where formation of reactive dicarbonyls should be carefully considered.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Arribas-Lorenzo G
Consejo Superior de Investigaciones Cientificas, Instituto de Ciencia y Tecnologia de los Alimentos y Nutricion formerly Instituto del Frio, Madrid, Spain.
Morales FJ
No affiliation info available

MeSH

AcrylamideAsparagineGlucoseKineticsMaillard ReactionPyridoxamineTemperature

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19143489

Citation

Arribas-Lorenzo, Gema, and Francisco J. Morales. "Effect of Pyridoxamine On Acrylamide Formation in a Glucose/asparagine Model System." Journal of Agricultural and Food Chemistry, vol. 57, no. 3, 2009, pp. 901-9.
Arribas-Lorenzo G, Morales FJ. Effect of pyridoxamine on acrylamide formation in a glucose/asparagine model system. J Agric Food Chem. 2009;57(3):901-9.
Arribas-Lorenzo, G., & Morales, F. J. (2009). Effect of pyridoxamine on acrylamide formation in a glucose/asparagine model system. Journal of Agricultural and Food Chemistry, 57(3), 901-9. https://doi.org/10.1021/jf802870t
Arribas-Lorenzo G, Morales FJ. Effect of Pyridoxamine On Acrylamide Formation in a Glucose/asparagine Model System. J Agric Food Chem. 2009 Feb 11;57(3):901-9. PubMed PMID: 19143489.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of pyridoxamine on acrylamide formation in a glucose/asparagine model system. AU - Arribas-Lorenzo,Gema, AU - Morales,Francisco J, PY - 2009/1/16/entrez PY - 2009/1/16/pubmed PY - 2009/3/3/medline SP - 901 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 57 IS - 3 N2 - The effect of pyridoxamine (PM) on the reduction of acrylamide (AA) formation in a low-moisture equimolar glucose/asparagine model system was investigated. Formation/elimination kinetics of acrylamide was carried out at temperatures between 120 and 180 degrees C. Time courses of glucose, asparagine, pyridoxamine, 3-aminopropionamide (3-APA), acrylamide, and browning were measured to get more insight on the mechanism of action of PM. PM exhibited an inhibitory effect on AA formation at all temperatures studied, but became more relevant at 160 and 180 degrees C (up to 51% reduction). Degradation rates of glucose and asparagine were not significantly affected by PM, but PM was rapidly consumed in the glucose/asparagine system. Browning was significantly suppressed by addition of PM in the system, and formation of 3-APA was increased as compared to control. In comparison with pyridoxal, pyridoxine, and ascorbic acid, PM exerted the highest inhibition activity against AA formation, and a clear dose-response was observed. The nucleophilic aminomethyl group of PM was crucial for the exertion of an inhibition effect more than double those other B6 vitamers. The action mechanism of PM was attributable to its structural features that have the capacity to scavenge intermediary dicarbonyls formed during sugar degradation and advanced stages of the Maillard reaction. These findings open new possibilities for strategies in acrylamide mitigation where formation of reactive dicarbonyls should be carefully considered. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19143489/Effect_of_pyridoxamine_on_acrylamide_formation_in_a_glucose/asparagine_model_system_ L2 - https://doi.org/10.1021/jf802870t DB - PRIME DP - Unbound Medicine ER -