The formation of acrylamide via the Maillard pathway at temperatures typically above 120 °C is today the most prominent route of formation. The key precursor of acrylamide, asparagine, provides the chemical backbone of acrylamide, in essence through decarboxylation and loss of a nitrogen moiety. Stable isotope-labeled experiments conducted in model foods have corroborated the asparagine pathway, as well as studies on the use of the enzyme asparaginase as a mitigation approach, that have resulted in the successful reduction of acrylamide across many food categories. The chemistry involved has demonstrated different possible intermediates (decarboxylated Amadori product, 3-aminopropionamide) en route to acrylamide, partly driven by the structures of the reacting carbonyls (reducing sugars or dicarbonyl compounds). Techniques such as mass spectrometry and Fourier-transform infrared spectroscopy have aided to detect and measure the key intermediates. Lower-temperature reactions have also been proposed; for example, in the formation of acrylamide in prune concentrates heated over a longer period of time and subject to drying at a relatively low temperature (<100 °C). Further efforts are, however, still required to assess the significance of such marginal pathways.

This paper reviews the progress made by the European food and drink industry (CIAA) on acrylamide with regard to analytical methods, mechanisms of formation, and mitigation research in the major food categories. It is an update on the first CIAA review paper, "A Review of Acrylamide: An Industry Perspective on Research, Analysis, Formation and Control." Initial difficulties with the establishment of reliable analytical methods, in most cases, have now been overcome, but challenges remain in terms of the need to develop simple and rapid test methods and certified reference materials. Many trials have been conducted under laboratory and experimental conditions in a variety of foods, and a number of possible measures have been identified to relatively lower the amounts of acrylamide in food. Promising applications were studied in reconstituted potato models by addition of amino acids or use of asparaginase. In bakery wares, predictive models have been established to determine the role of ammonium carbonate and invert sugar in acrylamide formation. Studies in several commercial foods showed that acrylamide is not stable over time in roasted and ground coffee. Some progress in relatively lowering acrylamide in certain food categories has been achieved, but at this stage can only be considered marginal. Any options that are chosen to reduce acrylamide in commercial products must be technologically feasible and must not adversely affect the quality and safety of the final product.

Acrylamide is a synthetic monomer with a wide scope of industrial applications, mainly as a precursor in the production of several polymers, such as polyacrylamide. The main uses of polyacrylamides are in water and wastewater treatment processes, pulp and paper processing, and mining and mineral processing. The announcement by the Swedish National Food Administration in April 2002 of the presence of acrylamide predominantly in heat-treated carbohydrate-rich foods sparked intensive investigations into acrylamide, encompassing the occurrence, chemistry, agricultural practices, and toxicology, in order to establish if there is a potential risk to human health from the presence of this contaminant in the human diet. The link of acrylamide in foods to the Maillard reaction and, in particular, to the amino acid asparagine has been a major step forward in elucidating the first feasible chemical route of formation during the preparation and processing of food. Other probably minor pathways have also been proposed, including acrolein and acrylic acid. This review addresses the analytical and mechanistic aspects of the acrylamide issue and summarizes the progress made to date by the European food industries in these key areas. Essentially, it presents experimental results generated under laboratory model conditions, as well as under actual food processing conditions covering different food categories, such as potatoes, biscuits, cereals, and coffee. Since acrylamide formation is closely linked to food composition, factors such as the presence of sugars and availability of free amino acids are also considered. Many new findings that contribute towards a better understanding of the formation and presence of acrylamide in foods are presented. Many national authorities across the world are assessing the dietary exposure of consumers to acrylamide, and scientific projects have commenced to gather new information about the toxicology of acrylamide. These are expected to provide new scientific knowledge that will help to clarify whether or not there is a risk to human health from the consumption of foods containing low amounts of acrylamide.

Acrylamide is a synthetic monomer with a wide scope of industrial applications, mainly as a precursor in the production of several polymers, such as polyacrylamide. The main uses of polyacrylamides are in water and wastewater treatment processes, pulp and paper processing, and mining and mineral processing. The announcement by the Swedish National Food Administration in April 2002 of the presence of acrylamide predominantly in heat-treated carbohydrate-rich foods sparked intensive investigations into acrylamide, encompassing the occurrence, chemistry, agricultural practices, and toxicology, in order to establish if there is a potential risk to human health from the presence of this contaminant in the human diet. The link of acrylamide in foods to the Maillard reaction and, in particular, to the amino acid asparagine has been a major step forward in elucidating the first feasible chemical route of formation during the preparation and processing of food. Other probably minor pathways have also been proposed, including acrolein and acrylic acid. This review addresses the analytical and mechanistic aspects of the acrylamide issue and summarizes the progress made to date by the European food industries in these key areas. Essentially, it presents experimental results generated under laboratory model conditions, as well as under actual food processing conditions covering different food categories, such as potatoes, biscuits, cereals, and coffee. Since acrylamide formation is closely linked to food composition, factors such as the presence of sugars and availability of free amino acids are also considered. Many new findings that contribute towards a better understanding of the formation and presence of acrylamide in foods are presented. Many national authorities across the world are assessing the dietary exposure of consumers to acrylamide, and scientific projects have commenced to gather new information about the toxicology of acrylamide. These are expected to provide new scientific knowledge that will help to clarify whether or not there is a risk to human health from the consumption of foods containing low amounts of acrylamide.

Over the past decades, researchers from academia, industry, and National authorities and enforcement laboratories, have gained increasing insight in understanding the presence, formation and potential risk to public health posed by the compounds formed during the domestic cooking and heat-processing of different foods. Compounds already intensively studied are the heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, and chloropropanols. Concrete measures have been introduced by the food industry to control certain contaminants, exemplified by the introduction of enzymatic hydrolysis of plant proteins or over-neutralization to reduce concentrations of chloropropanols in savoury flavours. The recent discovery of acrylamide in cooked foods has raised much concern, and sparked intensive scientific studies into the occurrence, analysis, exposure, mechanisms of formation, possible measures of control, and toxicology of the compound. However, since acrylamide formation is directly linked to the desired Maillard reaction that generates important flavour and aroma compounds – as well as chemicals with potentially beneficial health effects – any measures taken must assess the impact on overall quality and consumer acceptance of the food product. In addition, mitigation must be devised in such a way as not to increase the risks for other possibly more severe short and medium to long-term health risks. In this context, understanding the impact of changes in processing on the safety of foods will be of paramount importance. In May 2004 the US FDA published findings of trace levels of furan in different foods, corroborating older data and raising some concerns, albeit without reference to any health risks. Particularly canned and jarred foods that are subject to thermal treatment are apparently affected, as the volatile furan is essentially “trapped” in the food container. Analogous to the acrylamide concern, there is a paucity of knowledge in all scientific domains, i.e. exposure, methods of analysis, mechanisms of formation, toxicology. Finally, a concern that needs to be addressed is the lack of knowledge about the effects of final preparation in food service and domestic situations on the formation of processing contaminants. In essence, consumers should follow sound dietary and health advice by choosing diets based on balance, variety and moderation.

The thermal degradation over temperature and time of selected amino acids (Asp, Gln, and Glu) in the presence of reducing sugars was investigated in low moisture model systems. Copyrolysis of glucose-Asp mixtures led to the release of acrylic acid, attaining >5 mmol/mol Asp at 230 degrees C after 5 min. Spurious amounts of 3-butenamide were detected upon heating Gln together with a carbonyl source. Apparently, intramolecular cyclization is favored to procure 2-pyrrolidinone, reaching levels >3 mmol/mol above 230 degrees C. 2-Pyrrolidinone was also formed in comparable amounts in pyrolyzed sugar-Glu mixtures, indicating that the Maillard reaction may be an important contributor to the formation of 2-pyrrolidinone in certain cooked foods. The chemical route to acrylic acid and 3-butenamide is probably analogous to that described for acrylamide recently. Evidence is also presented that acrylic acid may be an intermediate in the formation of acrylamide, and yields could be augmented by coincubation of fructose-Asp with certain amino acids such as Gln, reaching approximately 5% of the yield obtained by the Asn route. A computational study to determine the reactivity of the vinylogous products indicated a reduced ability of 3-butenamide as compared to acrylamide to form stable intermediates by Michael nucleophilic addition. Acrylamide and acrylic acid exhibited a similar theoretical reactivity potential toward nucleophiles. No information is as yet available on the occurrence of acrylic acid in cooked foods. Extensive toxicological evaluation indicates that acrylic acid is of no concern at the amounts to be expected in foods.

Die Regulation der Aldosteronsekretion wurde schon wiederholt bei Patienten mit termi-nalem Nierenversagen untersucht (Weidmann et al., 1973; Vetter et al., 1977). Dabei zeigte sich, daß bei diesen Patienten die renale Reninsekretion der Hauptfaktor in der Steuerung der adrenalen Aldosteronausschüttung ist.

Research Articles| October 01 2008 Einfluß von Epsilon-Aminocapronsäure auf die nach intravenösen Thrombininfusionen am Kaninchen entstehenden Veränderungen der Lungengefäße Subject Area: Further Areas , Oncology , Pathology and Cell Biology A. Studer; A. Studer Aus der Abteilung für experimentelle Medizin der F. Hoffmann-La Roche & Co. AG., Basel Search for other works by this author on: This Site PubMed Google Scholar H.P. Lorez H.P. Lorez Aus der Abteilung für experimentelle Medizin der F. Hoffmann-La Roche & Co. AG., Basel Search for other works by this author on: This Site PubMed Google Scholar Pathologia et Microbiologia (1965) 28 (3): 425–436. https://doi.org/10.1159/000161794 Article history Published Online: October 01 2008 Content Tools Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation A. Studer, H.P. Lorez; Einfluß von Epsilon-Aminocapronsäure auf die nach intravenösen Thrombininfusionen am Kaninchen entstehenden Veränderungen der Lungengefäße. Pathologia et Microbiologia 1 March 1965; 28 (3): 425–436. https://doi.org/10.1159/000161794 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentAll JournalsPathobiology Search Advanced Search This content is only available via PDF. 1965Copyright / Drug Dosage / DisclaimerCopyright: All rights reserved. No part of this publication may be translated into other languages, reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording, microcopying, or by any information storage and retrieval system, without permission in writing from the publisher.Drug Dosage: The authors and the publisher have exerted every effort to ensure that drug selection and dosage set forth in this text are in accord with current recommendations and practice at the time of publication. However, in view of ongoing research, changes in government regulations, and the constant flow of information relating to drug therapy and drug reactions, the reader is urged to check the package insert for each drug for any changes in indications and dosage and for added warnings and precautions. This is particularly important when the recommended agent is a new and/or infrequently employed drug.Disclaimer: The statements, opinions and data contained in this publication are solely those of the individual authors and contributors and not of the publishers and the editor(s). The appearance of advertisements or/and product references in the publication is not a warranty, endorsement, or approval of the products or services advertised or of their effectiveness, quality or safety. The publisher and the editor(s) disclaim responsibility for any injury to persons or property resulting from any ideas, methods, instructions or products referred to in the content or advertisements. Article PDF first page preview Close Modal You do not currently have access to this content.