Are there interactions between DNA polymerase and acrylamid?
Best insight from top research papers
There is no information in the provided abstracts about interactions between DNA polymerase and acrylamide.
Answers from top 5 papers
More filters
| Papers (5) | Insight |
|---|---|
9 Citations | The paper does not mention any interactions between DNA polymerase and acrylamide. The paper discusses DNA replication and repair, as well as the control of transcription and translation. |
80 Citations | The provided paper does not mention any interactions between DNA polymerase and acrylamide. |
| The paper does not mention any interactions between DNA polymerase and acrylamid. The paper discusses the interactions between adriamycin and DNA polymerase, but not acrylamid. | |
| The paper does not mention any interactions between DNA polymerase and acrylamide. The paper is about the complex genetic interactions between DNA polymerase β and the NHEJ ligase. | |
01 Jan 1978 1 Citations | The provided paper does not mention any interactions between DNA polymerase and acrylamide. |
Related Questions
How does FITC react with amine group of acrylamides?5 answersThe reaction of fluorescein isothiocyanate (FITC) with the amine group of acrylamides can be achieved through various methods. One approach involves the reaction of the amine moieties of acrylamide copolymers with glutaraldehyde under suitable conditions, leading to the generation of polymer networks via random crosslinking of existing chains in a semi-dilute solution. Another method utilizes an amine uncoupling reaction between N-acryloyloxy succinimide and the surface amino group of carrier protein molecules to form acrylamide complete antigen, which can be used for specific identification of acrylamide. Additionally, a copper-catalyzed radical aminoarylation of acrylamide with N-fluorobenzenesulfonimide has been described to construct isoquinoline-1,3-diones, showcasing a different reaction pathway involving amination reagents.
Formation of acrylamide?4 answersAcrylamide is formed in food during high-temperature cooking processes, such as frying, baking, grilling, and roasting, particularly in carbohydrate-rich foods. The formation of acrylamide is influenced by various factors including processing time and temperature, type of oil used, size of the food, reuse of oil, food type and brand, storage conditions, and the presence of antioxidants in the oil. The Maillard reaction is the main route causing acrylamide formation, and reducing AA precursors in raw materials, such as asparagine and reducing sugars, can help limit acrylamide formation in food products. Acrylamide can also be formed during coffee roasting, and coffee beverages contribute to acrylamide exposure. Various mitigation techniques have been explored to reduce acrylamide formation in foods, including the use of lactic acid bacteria, yeasts, and cell extracts, as well as conventional techniques such as blanching and microwave cooking.
Introduction about acrylamide?5 answersAcrylamide is a toxic compound that is found in various food products and is formed during high-temperature cooking processes. It is known to have detrimental effects on human health, including neurodegenerative disorders like Alzheimer's and Parkinson's. Acrylamide exposure can occur through diet, occupation, lifestyle, and environmental factors. The compound is particularly concerning in occupational settings, where it can cause sensorimotor and proprioceptive neuropathy. High levels of acrylamide have been detected in commonly consumed food products, such as potato chips, biscuits, and popcorn. The presence of acrylamide in food increases the risk of developing cancer. Mitigation strategies have been developed to reduce acrylamide levels in food products. Further research is needed to fully understand the potential effects of acrylamide on human health.
Why acrylamide is important to discuss?4 answersAcrylamide is important to discuss because it is a compound found in several food products and is known to be toxic to humans. It is formed in food cooked at high temperatures and is a major concern due to its neurotoxic and carcinogenic effects. The presence of acrylamide in food poses a risk to human health, with potential links to neurodegenerative disorders and cancer. The levels of acrylamide in food products, particularly bakery items, are of concern and have led to the development of regulations and mitigation strategies. Research is ongoing to understand the potential health effects of acrylamide and to find ways to reduce its presence in food.
Are there any interactions between DNA polymerase and polyacrylamide?5 answersDNA polymerase has been studied in various in vitro systems, and its interactions with different molecules have been investigated. However, there is no mention of any interactions between DNA polymerase and polyacrylamide in the provided abstracts.
What are the sources of acrylamide?5 answersAcrylamide is formed in certain starchy foods that are heated to high temperatures, such as potato products, bread, cookies, and coffee. The formation of acrylamide occurs as a result of the Maillard reaction between the amino acid asparagine and reducing sugars like glucose and fructose. The main sources of dietary acrylamide include biscuits, breakfast cereals, bread (particularly toasted), crispbread, batter, cakes, pies, French fries, crisps, and snack products. Acrylamide can also be released into drinking water supplies from its industrial use, such as in the production of plastics, dyes, and paper. Other non-dietary sources of acrylamide include cigarette smoke, cosmetics, and airborne release during various manufacturing processes. Factors that can minimize acrylamide formation include the choice of raw materials and control of precursor and heating conditions.