EFSA was asked to deliver a scientific opinion on acrylamide (AA) in food. AA has widespread uses as an industrial chemical. It is also formed when certain foods are prepared at temperatures above 120 °C and low moisture, especially in foods containing asparagine and reducing sugars. The CONTAM Panel evaluated 43 419 analytical results from food commodities. AA was found at the highest levels in solid coffee substitutes and coffee, and in potato fried products. Mean and 95th percentile dietary AA exposures across surveys and age groups were estimated at 0.4 to 1.9 μg/kg body weight (b.w.) per day and 0.6 to 3.4 μg/kg b.w. per day, respectively. The main contributor to total dietary exposure was generally the category ‘Potato fried products (except potato crisps and snacks)’. Preferences in home-cooking can have a substantial impact on human dietary AA exposure. Upon oral intake, AA is absorbed from the gastrointestinal tract and distributed to all organs. AA is extensively metabolised, mostly by conjugation with glutathione but also by epoxidation to glycidamide (GA). Formation of GA is considered to represent the route underlying the genotoxicity and carcinogenicity of AA. Neurotoxicity, adverse effects on male reproduction, developmental toxicity and carcinogenicity were identified as possible critical endpoints for AA toxicity from experimental animal studies. The data from human studies were inadequate for dose-response assessment. The CONTAM Panel selected BMDL10 values of 0.43 mg/kg b.w. per day for peripheral neuropathy in rats and of 0.17 mg/kg b.w. per day for neoplastic effects in mice. The Panel concluded that the current levels of dietary exposure to AA are not of concern with respect to non-neoplastic effects. However, although the epidemiological associations have not demonstrated AA to be a human carcinogen, the margins of exposure (MOEs) indicate a concern for neoplastic effects based on animal evidence. © European Food Safety Authority, 2015

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EFSA CONTAM Panel (EFSA Panel on Contaminants in the Food Chain), 2015. Scientific Opinion on acrylamide in food

Anti-oxidative effects of curcumin on immobilization-induced oxidative stress in rat brain, liver and kidney

Acrylamide,a potential human carcinogen,formed in Maillard reaction model system was analyzed through pyrolysis-GC/MS.The study revealed that de-carboxylated schiff base and dicarbonyl compounds,such as pyruvic aldehyde,diacetyl,glyoxal,played important roles in acrylamide formation via a browning reaction,and comfirmed some key mediates in the formation of acrylamide.A mechanism for the formation of acrylamide at last was proposed.

Acrylamide formation mechanism in heated foods

Protective effects of morin against acrylamide-induced hepatotoxicity and nephrotoxicity: A multi-biomarker approach.

SUMMARY. Deep-fat frying is widely used in food industries because of its low cost and high demand, since it produces convenient food of high acceptability. The process is based on the oil-food interaction at high temperatures, which cooks and dehydrates the food, leading to physical and chemical changes, such as starch gelatinization, protein denaturation, flavoring and color production via Maillard reaction. Some food and oil compounds are lost in the frying process, and potentially toxic compounds are developed in the oxidized oil. Although widely studied, many of these compounds have not been fully identified. The purpose of this study was to review literature findings on changes in food caused by the frying process.

/pdf/changes-in-food-caused-by-deep-fat-frying-a-review-t5r5g1ap34.pdf

Changes in food caused by deep fat frying--a review.

Tripeptide NCW identified in Mizuhopecten yessoensis has been shown to possess in vivo antihypertensive effect. However, the poor understanding of the absorption of NCW across the membrane limits its application. In this study, we have investigated the interaction of NCW with DPPC membrane via 400 ns all-atom molecular dynamic simulation using GROMACS software. The structural variations of NCW during absorption, the location and distribution of NCW in the membrane, and the effect of NCW on the properties of membranes during simulation were analyzed to understand the dynamic behavior of NCW in DPPC membrane system. The results suggested that the structures of NCW were stable during simulation. Further, NCW could bind on the surface of the DPPC membrane and enter the hydrophobic interior of the DPPC membrane. Residue Try played an important role in the absorption of NCW across the membrane. Hydrogen bonds and hydrophobic interactions stabilized the interaction of NCW with the membrane. All the above studies analyzed the interaction mechanism between NCW and DPPC membranes at the atomic level and laid the foundation for further transmembrane studies of NCW.

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Mechanism of interactions between tripeptide NCW on cellular membrane using molecular dynamic simulation

Fabrication of Grape Seed Proanthocyanidin-Loaded W/O/W Emulsion Gels Stabilized by Whey Protein Isolate with Konjac Glucomannan: Structure, Stability, and in Vitro Digestion

Sijia Wu

Papers

Mechanism of interactions between tripeptide NCW on cellular membrane using molecular dynamic simulation

Fabrication of Grape Seed Proanthocyanidin-Loaded W/O/W Emulsion Gels Stabilized by Whey Protein Isolate with Konjac Glucomannan: Structure, Stability, and in Vitro Digestion