جستجوی مقالات مرتبط با کلیدواژه "آکریلامید" در نشریات گروه "پزشکی"

Today, with lifestyle changes, the tendency to use packaged food, street food, and fast food has increased, and most of them contain Acrylamide. One of the most important side effects of Acrylamide is toxicity in the reproductive system. In this study, the long-term effects of Acrylamide on in Vitro Fertilization (IVF) and sperm parameters were investigated.

Sixteen male mice (age: 6-8 weeks) were divided into two groups. The control group received normal saline (0.2ml/day) and the treatment group received Acrylamide (50mg/kg, 0.2ml/day) orally for 45 days. At the end of the term, sperms were extracted from the tail of the epididymis and fertilization process was performed in HTF + 4mgBSA medium and embryonic growth stages were studied during 120 hours of incubation. Also, sperm count, motility, viability, sperm chromatin quality, and DNA integrity were evaluated. Two proportion methods by Minitab software and T - Test by SPSS software were used for statistical analysis (p<0.05).

There was a significant decrease in the percentage of fertilization, 2 cell-embryos and blastocysts resulting from IVF and a significant increase was observed in the number of arrested embryos in treatment group by Acrylamide compared to the control group (p<0.05). Also in treatment group by Acrylamide, sperm count, motility, and viability of sperms, the number of sperms with DNA damage, abnormal morphology, and with immature nucleus showed a significant increase compared to the control group (p<0.05).

The study showed long-term oral administration of Acrylamide has negative effects on fertility potential and sperm parameters.

Bread is one of the most popular foods consumed worldwide. Compared to breads made with refined flour, whole flour breads contain higher concentration of nutrients. Despite nutritional benefits of whole flour, concentration of phytic acid (an anti-nutritional factor) is higher than white flour. Moreover, whole flour produced more acrylamide, which is known to be a toxic and potentially carcinogenic. One option to improve the quality of breads is the use of sourdough biotechnology. Sourdough is a complex biological system, dependent on the microflora. This study aimed at analyzing four strains of lactic acid bacteria (LAB) in sourdough fermentation to reduce phytic acid and acrylamide in whole wheat bread and investigating the correlation of phytic acid concentration with acrylamide production content.
The four strains of LAB investigated including Lactobacillus plantarum, L. delbrueckii subsp. bulgaricus, L. sakei, and L. rhamnosus were used to produce sourdough, separately. The sourdoughs in combination with Saccharomyces cerevisiae were used in bread production and examined for their ability to degrade phytic acid and acrylamide.
Dough fermentation decreased about 24% of phytic acid in whole-wheat dough samples and corresponding breads. High total titratable acidity and lactic acid production favored the degradation of phytic acid in breads (r= -0.738, r= -0.578, respectively). Lacto-fermentation also led to 80% reduction in acrylamide, compared to yeast fermentation alone. Higher concentration of phytic acid correlated with higher content of acrylamide (r=0.678).
Sourdough fermentation recipe for preparation of Iranian breads is a forgotten traditional method that if applied, can replace yeast fermentation or various chemical-leavening processes by useful and suitable microbial strains. This method can improve the quality and nutritional value of whole wheat breads.

Acrylamide is a reactive compound that its hepatic metabolism causes toxic affects through oxidative stress in the body. No study has so far evaluated the effect of lemon as a fruit with antioxidant compounds on the toxic effects of AA. The present study surveyed the effect of fresh lemon juice and acrylamide on oxidative stress and liver enzymes in rats.
The current intervention-experimental study was done on 40 adult Wistar rats. Acrylamide (35mg/kg) was gavaged to both the control and intervention groups for two weeks. Fresh lemon juice (2.5, 5.0, and 7.5 ml/kg/day) was gavaged to the intervention group for 28 days. At the end of the study, after deep anesthesia and collecting the serum and liver samples, the levels of serum and liver TAC and MDA and serum ALT, AST and ALP were determined. Data were analyzed statistically by Independent samples t-test and One-way Analysis of Variance (ANOVA) followed by Tukey’s test using SPSS18.
In this study, AA led to increased levels of serum and liver MDA and decreased levels of serum and liver TAC significantly (p If confirmed in future studies, this study suggests consumption of fresh lemon juice as a suitable option to suppress oxidative stress caused by AA in serum and liver and reduce aminotraspherase levels.

Acrylamide is a potential cause of a wide spectrum of toxic effects. On April 24, 2002, the Swedish National Food Agency presented data that showed high concentrations of acrylamide in certain foods. Since the year, it was revealed that at normal condition, food is the main source of acrylamide intake. For this reason, many researchers have been focused on this subject. Better knowing of acrylamide formation helps us in reduction of it in special food products. This review, presents informations about acrylamide formation in foods and reduction ways of it in specific food products. This research has been done base on electronically research. Articles, books and reports were gathered from electronic resources (like Web of knowledge) and after reading and analysis of them, the review was prepared. Main food sources of acrylamide are: Cereals and Bakery products, potato and dried products, café and toasted nuts. In these products, acrylamide formation has a good relation to the Maillard browning reaction. Reaction of asparagine with reducing sugars is the main way of acrylamide formation. At the lower content of asparagine, fructose is more effective than glucose. At the higher addition of reducing sugars, it is asparagine, which is the limiting factor in the formation. Also alternative pathways are suggested for acrylamide formation. Aspartic acid, carnosine, β-alanine, serine, cysteine, aminopropionamide and pyruvic acid can produce acrylamide via acrylic acid formation. Acrylamide formation is increased with increasing temperature from about 120 to 180 °C and then may be decreased. In addition, acrylamide formation was increased with increasing in pH, especially higher than 7. Another factor which effects on acrylamide formation is water activity. Nature and final specifications of food product effects on selection of reducing ways for acrylamide content in it. Depending on the kind of food products, different strategies are proposed. Some of these strategies are as follow: 1-Removing or reducing of reactants, 2-Disruption in acrylamide formation (controlling of temperature-time relation, pH, and water activity), and 3- Destroying and/or trapping of acrylamide after its formation.

Although heating processes extend the shelf life of food by inactivating harmful microorganisms and unfavorable enzymes, they unavoidably produce hazardous chemical contaminants such as acrylamide. The International Agency for Research on Cancer classified acrylamide as a possible carcinogen for humans. The Joint FAO/WHO Expert Committee on Food Additives (JEFCA) estimated the mean dietary acrylamide intake between 0.3 and 0.8 µg/kg bw /day. However, the acrylamide levels is reported from 400 to 1500 µg/kg in fried potato products. Considering the maximum acrylamide formation in fried potato products and their high consumption in our country, application of mitigation methods such as suitable potato cultivar selection, storage above 8oC, frying under vacuum or at temperatures lower than 120oC, lactic fermentation, soaking potato crisps in acetic acid, citric acid, glycine, hydrocolloids, salts, asparaginase enzyme, vitamins and antioxidants, may minimize the acrylamide levels in fried potato products.

Acrylamide is a carcinogen element which is formed at temperatures higher than 120C in the foods rich in carbohydrates، such as Sangak bread. At first، a series of confirmed mechanisms effective on the formation of acrylamide was determined: Free asparagine، glucose، fructose، maltose، and sucrose sugars in two kinds of dough made from two kinds of flour with the extraction rate of %82 and %93. Then، the effect of flour extration rate، enzyme asparaginase، temperature and time needed for baking، and interactions of effectual factors was studied on the formation of acrylamide in Sangak bread. The amount of acrylamide was determined by liquid chromatography tandem mass spectrometry (LC/MS/MS). The data analysis was performed using Spss16، Minitab15، and Factorial test. A significant differenc was seen between average sugars other than sucrose in the two kinds of flour. Also، average acrylamid formed by principal factors affecting (flour extration rate، asparaginase enzyme، baking time and temperature) and reciprocal impact of the 2، 3، 4 factors showed a significant difference (p< 0/001). The maximum of acrylamide formation from 72 treatments caused by the reciprocal impacts of the four factors was seen at the temperature of 352oC، baking time of 10 minutes، and flour with 93% extraction rate (without enzyme) of 60/30 (mg/kg) and the minimum of acrylamide formation was observed at the temperature of 241oC، baking time of 5 minutes and the flour with 82% extraction rate (with enzyme) of 13/07 mg/kg Sangak bread. The decrease of free asparagine by asparaginase enzyme indicated that glucose and fructose were the major sources of acrylamide formation in Sangak bread. The rate of acrylamide formation increased with the increase in flour extraction rate. This rate has direct relationship with baking time and temperature. Acrylamide formation can be minimized in the presence of asparaginase enzyme. Training the bakers not to toast the bread will result in the production of healthy Sangak bread

Inhibition, even reduction, of acrylamide formation during processing of foods, can help produce more healthy food and, consequently, promote food safety. The objective of this study was to investigate the effects of rosemary extract (RE) and vitamins niacin (B3) and pyridoxine (B6) on acrylamide formation in potato chips. Samples of potatoes, to which RE, vitamin B3 or vitamin B6 had been added at 3 levels, namely, 0.2, 1.0 and 2.5 g/kg, in a deeping system for 15, 30, and 60 minutes, were fried for 4 minutes, the frying temperature being 180 C. The acrylamide level in potato chips was determined by gas chromatography (GC/MS). Addition of RE and the vitamins at a level of 1 and 2.5 g/kg potatoes, respectively, resulted in acrylamide reduction by 82.7% and 50.9%. The antioxidant effect of RE and the vitamins at these levels preventing acrylamide formation was considerable. The magnitudes of acrylamide reduction in the fried potato samples with any given content of reducing sugars, asparagine and acrylamide were significantly different. The findings indicate that both rosemary extract and the vitamins B 3 and B 6 could significantly reduce the acrylamide content produced in potato chips, with no change in flavor and crispness. The use of these 3 additives to reduce acryamide formation is recommended for potato chips, fried and other potato products, as well as for otherv high-carbohydrate foods, such as bread and biscuits.

In April 2002, a research group at Stockholm University and the Swedish Food Administration announced that significant amounts of acrylamide might be formed during common heat processing of foods. Since acrylamide is classified as “probably carcinogenic to humans” by the International Agency for Research on Cancer (IARC), these findings were considered as alarming. The most important food sources of dietary acrylamide are fried potato products like chips and French fries, which are popular snacks in Iran. The aim of this study was to investigate the effects of reducing sugars and amino acids in three potato cultivars on acrylamide formation in potato chips produced on a laboratory scale. Potato chips samples were produced on lab-scale from three potato cultivars namely Sante, Agria and Omidbakhsh by frying at 180 ºC for 4.15 min. Reducing sugars (glucose and fructose) and asparagine concentration in raw potato samples were determined using HPLC. A suitable and valid method was set up for determination of acrylamide in the chips samples by gas chromatography/mass spectrometry, GC/MS. The reducing sugars and acrylamide contents were significantly different among potato chips samples produced from different cultivars (p<0.05). The highest amount of reducing sugars was found in cultivar Sante (3513 mg/kg) followed by Agria (2111 mg/kg) and Omidbakhsh (1622 mg/kg), respectively. On the other hand, cultivar Omidbakhsh had the highest amount of asparagine (1871 mg/kg). The highest amount of acrylamide (8825µg/kg) was formed in the chips from cultivar Sante and the lowest amount was formed in the chips from cultivar Omidbakhsh (5112 µg/kg). A high content of asparagine in raw potatos was not necessarily an indication of high content of acrylamide in the produced chips. The two cultivars with higher content of reducing sugars, showed the higher potential for acrylamide formation in the chips. This indicates that the concentration of reducing sugars is a more important parameter than asparagine content in the formation of acrylamide in potato chips. The selection of proper potato cultivars with naturally lower contents of precursors of acrylamide specially reducing sugars is important factor to reduce the acrylamide formation during production of potato chips. With respect to the results obtained from this study, it is suggested that cultivar Omidbakhsh is the most suitable cultivar in Iran for the industrial production of potato chips with low levels of acrylamide.