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Investigation of the reactions of acrylamide during in vitro multistep enzymatic digestion of thermally processed foods.
Food Funct. 2015 Jan; 6(1):109-14.FF

Abstract

This study investigated the fate of acrylamide in thermally processed foods after ingestion. An in vitro multistep enzymatic digestion system simulating gastric, duodenal and colon phases was used to understand the fate of acrylamide in bakery and fried potato products. Acrylamide levels gradually decreased through gastric, duodenal and colon phases during in vitro digestion of biscuits. At the end of digestion, acrylamide reduction was between 49.2% and 73.4% in biscuits. Binary model systems composed of acrylamide and amino acids were used to understand the mechanism of acrylamide reduction. High-resolution mass spectrometry analyses confirmed Michael addition of amino acids to acrylamide during digestion. In contrast to bakery products, acrylamide levels increased significantly during gastric digestion of fried potatoes. The Schiff base formed between reducing sugars and asparagine disappeared rapidly, whereas the acrylamide level increased during the gastric phase. This suggests that intermediates like the Schiff base that accumulate in potatoes during frying are potential precursors of acrylamide under gastric conditions.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Hamzalıoğlu A
Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey. vgokmen@hacettepe.edu.tr.
Gökmen V
No affiliation info available

MeSH

AcrylamideAsparagineBreadCarcinogensCookingCystineDietary CarbohydratesDigestionFood ContaminationGastric JuiceHot TemperatureHumansIntestinal SecretionsLysineModels, MolecularMolecular StructurePlant RootsSchiff BasesSolanum tuberosum

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

25468219

Citation

Hamzalıoğlu, Aytül, and Vural Gökmen. "Investigation of the Reactions of Acrylamide During in Vitro Multistep Enzymatic Digestion of Thermally Processed Foods." Food & Function, vol. 6, no. 1, 2015, pp. 109-14.
Hamzalıoğlu A, Gökmen V. Investigation of the reactions of acrylamide during in vitro multistep enzymatic digestion of thermally processed foods. Food Funct. 2015;6(1):109-14.
Hamzalıoğlu, A., & Gökmen, V. (2015). Investigation of the reactions of acrylamide during in vitro multistep enzymatic digestion of thermally processed foods. Food & Function, 6(1), 109-14. https://doi.org/10.1039/c4fo00884g
Hamzalıoğlu A, Gökmen V. Investigation of the Reactions of Acrylamide During in Vitro Multistep Enzymatic Digestion of Thermally Processed Foods. Food Funct. 2015;6(1):109-14. PubMed PMID: 25468219.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Investigation of the reactions of acrylamide during in vitro multistep enzymatic digestion of thermally processed foods. AU - Hamzalıoğlu,Aytül, AU - Gökmen,Vural, Y1 - 2014/12/03/ PY - 2014/12/4/entrez PY - 2014/12/4/pubmed PY - 2015/9/15/medline SP - 109 EP - 14 JF - Food & function JO - Food Funct VL - 6 IS - 1 N2 - This study investigated the fate of acrylamide in thermally processed foods after ingestion. An in vitro multistep enzymatic digestion system simulating gastric, duodenal and colon phases was used to understand the fate of acrylamide in bakery and fried potato products. Acrylamide levels gradually decreased through gastric, duodenal and colon phases during in vitro digestion of biscuits. At the end of digestion, acrylamide reduction was between 49.2% and 73.4% in biscuits. Binary model systems composed of acrylamide and amino acids were used to understand the mechanism of acrylamide reduction. High-resolution mass spectrometry analyses confirmed Michael addition of amino acids to acrylamide during digestion. In contrast to bakery products, acrylamide levels increased significantly during gastric digestion of fried potatoes. The Schiff base formed between reducing sugars and asparagine disappeared rapidly, whereas the acrylamide level increased during the gastric phase. This suggests that intermediates like the Schiff base that accumulate in potatoes during frying are potential precursors of acrylamide under gastric conditions. SN - 2042-650X UR - https://www.unboundmedicine.com/medline/citation/25468219/Investigation_of_the_reactions_of_acrylamide_during_in_vitro_multistep_enzymatic_digestion_of_thermally_processed_foods_ DB - PRIME DP - Unbound Medicine ER -