Acrylamide, a neurotoxin and suspected carcinogen, is produced by industrial processes and during the heating of foods. In this study, the microbial diversity of acrylamide metabolism has been expanded through the isolation and characterization of a new strain of Rhodopseudomonas palustris capable of growth with acrylamide under photoheterotrophic conditions. The newly isolated strain grew rapi...

abstract: acrylamide is a chemical compound that has been widely used since the last century for various applications. it is also formed from carbohydrate and amino acid containing foods by application of heat particularly in fried potato products, coffee and bread. since bread is one of the primary foods of iranian people, the determination of acrylamide content in bread might be considered im...

background and objectives: in the production process of foods rich in carbohydrates and some other foods containing precursors of acrylamide formation, there is the possibility of acrylamide creation, which is a mutagen and carcinogen material. this study aims to introduce and optimize a new method for determining acrylamide in potato chips using xanthydrol as a derivative representative with g...

acrylamide as a possible carcinogenic compound is known to produce in heated carbohydrate-rich food such as bread. in this study, the effect of the fermentation process by four lactic acid bacteria (lab) and yeaston an industrial scale, was studied on acrylamide reduction in bread. results showed that the flour specifications and the kind of microorganisms in the fermentation process are import...

This paper investigates the reduction of acrylamide formation in potato crisps as a result of asparaginase treatment, using calcium chloride and sodium chloride solutions with different concentrations, immersion in different pH solutions, and different frying conditions. The main aim is to compare the reduction of acrylamide in potato crisps using two kinds of asparaginase enzyme; the first enz...

ABSTRACT: Acrylamide is a chemical compound that has been widely used since the last century for various applications. It is also formed from carbohydrate and amino acid containing foods by application of heat particularly in fried potato products, coffee and bread. Since bread is one of the primary foods of Iranian people, the determination of acrylamide content in bread might be considered im...

INTRODUCTION Acrylamide is used for wide range of industry purposes and it is produced in food during heating process. Foods with high acrylamide concentration include French fries, chips, bread crust, cereal, different baked goods. The electrophilic nature of acrylamide allows to interact with biological molecules. It is easily absorbed via the ingestion, inhalation or through the skin. OBJE...

The report of elevated acrylamide levels in some foods raised an international health alarm, because acrylamide probably has carcinogenic, neurotoxic, and genotoxic properties. However, data on the bioavailability of acrylamide from food matrices in humans are limited. In particular, only little is known about the interactions of acrylamide with food ingredients. Using a human intestine model (...

Oxidative stress was thought to be associated with acrylamide cytotoxicity, but the link between oxidative stress and acrylamide cytotoxicity in the gastrointestinal tract, the primary organ in contact with dietary acrylamide, is still unclear. This study was conducted to evaluate the antioxidant activity of natural dietary compound myricitrin and its protective role against acrylamide cytotoxi...