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Sample records for acrylamide

  1. Acrylamide carcinogenicity.

    Klaunig, James E

    2008-08-13

    The induction of cancer by chemicals is a multiple-stage process. Acrylamide is carcinogenic to experimental mice and rats, causing tumors at multiple organ sites in both species when given in drinking water or by other means. In mice, acrylamide increased the incidence and multiplicity of lung tumors and skin tumors. In two bioassays in rats, acrylamide administered in drinking water consistently induced mesotheliomas of the testes, thyroid tumors, and mammary gland tumors. In addition, brain tumors appeared to be increased. In one of the rat bioassays, pituitary tumors, pheochromocytomas, uterine tumors, and pituitary tumors were noted. The conversion of acrylamide metabolically to the reactive, mutagenic, and genotoxic product, glycidamide, can occur in both rodent and humans. Glycidamide and frequently acrylamide have been positive for mutagenicity and DNA reactivity in a number of in vitro and in vivo assays. The effects of chronic exposure of glycidamide to rodents have not been reported. Epidemiologic studies of workers for possible health effects from exposures to acrylamide have not shown a consistent increase in cancer risk. Although an increase in the risk for pancreatic cancer (almost double) was seen in highly exposed workers, no exposure response relationship could be determined. The mode of action remains unclear for acrylamide-induced rodent carcinogenicity, but support for a genotoxic mechanism based on in vitro and in vivo DNA reactivity assays cannot be ruled out. In addition, the pattern of tumor formation in the rat following chronic exposure supports a genotoxic mode of action but also suggests a potential role of endocrine modification. PMID:18624430

  2. Acrylamide in processed potato products

    Trace amounts of acrylamide are found in many foods cooked at high temperatures. Acrylamide in processed potato products is formed from reducing sugars and asparagine and is a product of the Maillard reaction. Processed potato products including fries and chips are relatively high in acrylamide comp...

  3. Megaoesophagus due to acrylamide neuropathy.

    Satchell, P M; McLeod, J G

    1981-01-01

    Greyhound dogs exposed to oral acrylamide for a period of eight weeks developed a sensorimotor peripheral neuropathy that had many features in common with acrylamide neuropathy seen in other species. Most of the animals also developed the clinical and radiological features of megaoesophagus. The association of neuropathy and megaoesophagus suggests that an axonopathy of the vagus may be an aetiological factor in this disorder.

  4. 21 CFR 573.120 - Acrylamide-acrylic acid resin.

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Acrylamide-acrylic acid resin. 573.120 Section 573... Food Additive Listing § 573.120 Acrylamide-acrylic acid resin. Acrylamide-acrylic acid resin... acrylamide with partial hydrolysis, or by copolymerization of acrylamide and acrylic acid with the...

  5. Formation of acrylamide in cheese bread

    Hedegaard, Rikke Susanne Vingborg; Sobrinho, Luis Gualberto De Andrade; Granby, Kit; Skibsted, Leif

    2008-01-01

    cheese added, and addition of 23.7 g cheese resulted in 958 ppb acrylamide. For an o/w rapeseed oil emulsion as a food model heated under conditions similar to those persisting inside bread during baking, it was further shown that acrylamide formation also occurred in absence of reducing sugars. In...... contrast, acrylamide was not observed in Pao de queijo a traditional Brazilian bread product made from fermented cassava flour, fresh eggs and a mixture of Brazilian Gouda type cheese and Mozzarella cheese pointing towards a role of eggs in protection against acrylamide formation....

  6. A review of mechanisms of acrylamide carcinogenicity.

    Besaratinia, Ahmad; Pfeifer, Gerd P

    2007-03-01

    The fact that acrylamide, a proven rodent carcinogen, is present in significant quantities (up to several mg/kg of foodstuff) in a wide range of commonly consumed human foods is alarming. Attempts to determine a possible involvement of dietary acrylamide in human cancers have not been conclusive, however. To resolve the carcinogenicity of acrylamide to humans, the as yet unknown mechanism of action of acrylamide needs to be unraveled. The present review is a synopsis of research on the known and hypothetical modes of action of acrylamide of relevance for carcinogenesis. Both genotoxic and non-genotoxic modes of action of acrylamide are discussed with special emphasis on DNA adduct-targeted mutagenesis. Mechanistic data are presented from various experimental systems including in vitro experiments and in vivo rodent and human studies with special focus on mouse models. Human exposure data, including estimates of daily intake of dietary acrylamide in different populations and the corresponding cancer risk assessments are provided. The significant gaps in knowledge, which currently preclude a more definitive evaluation of human cancer risk due to exposure to dietary acrylamide, are highlighted. Future directions for research on acrylamide and cancer are outlined, and potential challenges are underscored. PMID:17234719

  7. Formation of acrylamide in cheese bread

    Hedegaard, Rikke Susanne Vingborg; Sobrinho, Luis Gualberto De Andrade; Granby, Kit;

    2008-01-01

    contrast, acrylamide was not observed in Pao de queijo a traditional Brazilian bread product made from fermented cassava flour, fresh eggs and a mixture of Brazilian Gouda type cheese and Mozzarella cheese pointing towards a role of eggs in protection against acrylamide formation.......Low addition of grated Mozzarella cheese (13.4 g/100 g dough) resulted after baking for 20 min at 200 degrees C in a moderate increase of acrylamide from 4 ppb in buns without cheese to 7 ppb in the cheese buns as analyzed by a LCMS/MS technique. The effect was strongly dependent on the amount of...... cheese added, and addition of 23.7 g cheese resulted in 958 ppb acrylamide. For an o/w rapeseed oil emulsion as a food model heated under conditions similar to those persisting inside bread during baking, it was further shown that acrylamide formation also occurred in absence of reducing sugars. In...

  8. Acrylamide Mitigation Procedures in Fried Potatoes

    Pedreschi, Franco; Kaack, Karl; Granby, Kit

    2008-01-01

    Acrylamide diminishing in potato slices and strips was studied in relation to frying temperature and some pre-treatments. Potato slices (Tivoli variety, diameter 37 mm, width: 2.2 mm) were fried at 150, 170 and 190 degrees C until reaching moisture contents of similar to 1.8 percent Prior to frying...... frying, whereas acrylamide content was determined in the fried potato chips and French fries French fries. Blanching reduced in potato chips on average 76 percent and 68 percent of the glucose and asparagine content compared to the control. Potato slices blanched at 50 degrees C for 70 minutes...... surprisingly had a very low acrylamide content (28 mu m/kg) even when they were fried at 190 degrees C. Potato immersion in citric acid solution of 10 g/L reduced acrylamide formation by almost 70% for slices fried at 150 degrees C. Color represented by the parameters L* and a* showed high correlations (r(2...

  9. Assessing phytoremediation potentials of selected tropical plants for acrylamide

    In biotechnology, acrylamide is being used in DNA and RNA analysis using the polyacrylamide gel electrophoreses procedure. Polymerized acrylamide is degraded into acrylamide through time; it is converted into a hazardous contaminant that is carcinogenic and neurotoxic to animals and humans. Because ...

  10. Dietary acrylamide intake is not associated with gastrointestinal cancer risk

    Hogervorst, J.G.F.; Schouten, L.J.; Konings, E.J.M.; Goldbohm, R.A.; Brandt, P.A. van den

    2008-01-01

    Acrylamide is a probable human carcinogen that was detected in several heat-treated foods, such as French fries and crisps, in 2002. Prospective studies are needed on acrylamide and human cancer risk. We prospectively investigated the association between acrylamide and gastrointestinal cancer risk.

  11. Dietary acrylamide and risk of prostate cancer

    Wilson, Kathryn M.; Giovannucci, Edward; Stampfer, Meir J.; Mucci, Lorelei A.

    2011-01-01

    Acrylamide has been designated by IARC as a “probable human carcinogen.” High levels are formed during cooking of many commonly consumed foods including French fries, potato chips, breakfast cereal, and coffee. Two prospective cohort studies and two case-control studies in Europe found no association between acrylamide intake and prostate cancer. We examined this association in a large prospective cohort of 47,896 U.S. men in the Health Professionals’ Follow-up Study, using updated dietary ac...

  12. Analysis of acrylamide in coffee and dietary exposure to acrylamide from coffee

    Granby, Kit; Fagt, Sisse

    An analytical method for analysing acrylamide in coffee was validated. The analysis of prepared coffee includes a comprehensive clean-up using multimode solid-phase extraction (SPE) by automatic SPE equipment and detection by liquid chromatography tandem mass spectrometry using electrospray in the...... positive mode. The recoveries of acrylamide in ready-to-drink coffee spiked with 5 and 10 mug l(-1) were 96 +/- 14% and 100 +/- 8%, respectively. Within laboratory reproducibility for the same spiking levels were 14% and 9%, respectively. Coffee samples (n = 25) prepared twice by coffee machines and twice...... by a French Press Cafetiere coffee maker contained 8 +/- 3 mug l(-1) and 9 +/- 3 mug l(-1) acrylamide. Five ready-to-drink instant coffee prepared twice contained 8 +/- 2 mug l(-1). Hence, the results do not show significant differences in the acrylamide contents in ready-to-drink coffee prepared by...

  13. Analysis of acrylamide in coffee and dietary exposure to acrylamide from coffee

    Granby, Kit; Fagt, Sisse

    2004-01-01

    An analytical method for analysing acrylamide in coffee was validated. The analysis of prepared coffee includes a comprehensive clean-up using multimode solid-phase extraction (SPE) by automatic SPE equipment and detection by liquid chromatography tandem mass spectrometry using electrospray...... in the positive mode. The recoveries of acrylamide in ready-to-drink coffee spiked with 5 and 10 mug l(-1) were 96 +/- 14% and 100 +/- 8%, respectively. Within laboratory reproducibility for the same spiking levels were 14% and 9%, respectively. Coffee samples (n = 25) prepared twice by coffee machines and twice...... by a French Press Cafetiere coffee maker contained 8 +/- 3 mug l(-1) and 9 +/- 3 mug l(-1) acrylamide. Five ready-to-drink instant coffee prepared twice contained 8 +/- 2 mug l(-1). Hence, the results do not show significant differences in the acrylamide contents in ready-to-drink coffee prepared by coffee...

  14. Update on the National Acrylamide Project

    Acrylamide, a suspected human carcinogen that may delay fetal development, is a Maillard reaction product that forms when carbohydrate-rich foods are cooked at high temperatures. Processed potato products, including French fries and potato chips, make a substantial contribution to total dietary acry...

  15. Dietary acrylamide intake and risk of premenopausal breast cancer.

    Wilson, Kathryn M; Mucci, Lorelei A; Cho, Eunyoung; Hunter, David J; Chen, Wendy Y; Willett, Walter C

    2009-04-15

    Acrylamide, a probable human carcinogen, is formed during high-temperature cooking of many commonly consumed foods. It is widespread; approximately 30% of calories consumed in the United States are from foods containing acrylamide. In animal studies, acrylamide causes mammary tumors, but it is unknown whether the level of acrylamide in foods affects human breast cancer risk. The authors studied the association between acrylamide intake and breast cancer risk among 90,628 premenopausal women in the Nurses' Health Study II. They calculated acrylamide intake from food frequency questionnaires in 1991, 1995, 1999, and 2003. From 1991 through 2005, they documented 1,179 cases of invasive breast cancer. They used Cox proportional hazards models to assess the association between acrylamide and breast cancer risk. The multivariable-adjusted relative risk of premenopausal breast cancer was 0.92 (95% confidence interval: 0.76, 1.11) for the highest versus the lowest quintile of acrylamide intake (P(trend) = 0.61). Results were similar regardless of smoking status or estrogen and progesterone receptor status of the tumors. The authors found no associations between intakes of foods high in acrylamide, including French fries, coffee, cereal, potato chips, potatoes, and baked goods, and breast cancer risk. They found no evidence that acrylamide intake, within the range of US diets, is associated with increased risk of premenopausal breast cancer. PMID:19224978

  16. Acrylamide neurotoxicity on the cerebrum of weaning rats

    Su-min Tian

    2015-01-01

    Full Text Available The mechanism underlying acrylamide-induced neurotoxicity remains controversial. Previous studies have focused on acrylamide-induced toxicity in adult rodents, but neurotoxicity in weaning rats has not been investigated. To explore the neurotoxic effect of acrylamide on the developing brain, weaning rats were gavaged with 0, 5, 15, and 30 mg/kg acrylamide for 4 consecutive weeks. No obvious neurotoxicity was observed in weaning rats in the low-dose acrylamide group (5 mg/kg. However, rats from the moderate- and high-dose acrylamide groups (15 and 30 mg/kg had an abnormal gait. Furthermore, biochemical tests in these rats demonstrated that glutamate concentration was significantly reduced, and γ-aminobutyric acid content was significantly increased and was dependent on acrylamide dose. Immunohistochemical staining showed that in the cerebral cortex, γ-aminobutyric acid, glutamic acid decarboxylase and glial fibrillary acidic protein expression increased remarkably in the moderate- and high-dose acrylamide groups. These results indicate that in weaning rats, acrylamide is positively associated with neurotoxicity in a dose-dependent manner, which may correlate with upregulation of γ-aminobutyric acid and subsequent neuronal degeneration after the initial acrylamide exposure.

  17. Effects of consumer food preparation on acrylamide formation.

    Jackson, Lauren S; Al-Taher, Fadwa

    2005-01-01

    Acrylamide is formed in high-carbohydrate foods during high temperature processes such as frying, baking, roasting and extrusion. Although acrylamide is known to form during industrial processing of food, high levels of the chemical have been found in home-cooked foods, mainly potato- and grain-based products. This chapter will focus on the effects of cooking conditions (e.g. time/temperature) on acrylamide formation in consumer-prepared foods, the use of surface color (browning) as an indicator of acrylamide levels in some foods, and methods for reducing acrylamide levels in home-prepared foods. As with commercially processed foods, acrylamide levels in home-prepared foods tend to increase with cooking time and temperature. In experiments conducted at the NCFST, we found that acrylamide levels in cooked food depended greatly on the cooking conditions and the degree of "doneness", as measured by the level of surface browning. For example, French fries fried at 150-190 degrees C for up to 10 min had acrylamide levels of 55 to 2130 microg/kg (wet weight), with the highest levels in the most processed (highest frying times/temperatures) and the most highly browned fries. Similarly, more acrylamide was formed in "dark" toasted bread slices (43.7-610.7 microg/kg wet weight), than "light" (8.27-217.5 microg/kg) or "medium" (10.9-213.7 microg/kg) toasted slices. Analysis of the surface color by colorimetry indicated that some components of surface color ("a" and "L" values) correlated highly with acrylamide levels. This indicates that the degree of surface browning could be used as an indicator of acrylamide formation during cooking. Soaking raw potato slices in water before frying was effective at reducing acrylamide levels in French fries. Additional studies are needed to develop practical methods for reducing acrylamide formation in home-prepared foods without changing the acceptability of these foods. PMID:16438318

  18. Acrylamide in Food – EU versus FDA Approaches

    Gabriel Mustăţea

    2015-11-01

    Full Text Available Acrylamide is a versatile organic compound that finds its way into many products in our everyday life. The presence of acrylamide in foods dates from 2002, when a series of studies published in Sweden, confirmed its presence in high temperatures processed foods. At EU level, first adopted measure was Commission Recommendation on the monitoring of acrylamide levels in food, on May 2007, extended then by Commission Recommendation 2010/307/EU. European Food Safety Authority (EFSA then, collected and compiled data, each year (2007-2010, and published an annual report. On January 2011 was adopted the Recommendation on the investigations into the levels of acrylamide in food and then, on November 2013 was adopted Commission Recommendation 2013/647/EU on investigation into levels of acrylamide in food. Based on these, EFSA had published, in June 2015 a comprehensive risk assessment on acrylamide in food. The FDA first published a draft regarding Detection and Quantitation of Acrylamide in Foods, in 2003 followed in 2004 by the Action Plan for Acrylamide in Food. In 2006 FDA published Survey Data on Acrylamide in food then in 2009, in August (updated in November a Federal Register Notice entitled: Acrylamide in food: Request for comments and for scientific data and information. Their findings have been materialized, in November 2013, into a powerful tool for industry: Draft Guidance for industry: Acrylamide in Foods. Despite research implications that exposure to acrylamide from food is safe, some consumers may choose to take measures to further reduce their acrylamide exposure. 

  19. Formation of acrylamide in potato products and its dietary exposure

    Mestdagh, Frédéric

    2007-01-01

    Acrylamide is formed during baking and frying of potato and cereal foodstuffs and is considered as a suspected human carcinogen. Potatoes are particularly susceptible to the formation of this process contaminant. Due to their frequent consumption, these products moreover contribute significantly to the dietary acrylamide exposure. Therefore, this study focuses on these foodstuffs. The Maillard reaction plays a key role in the formation of acrylamide. This reaction also contributes to the plea...

  20. Toxicity of acrylamide and its metabolite – Glicydamide

    Daria Pingot; Kacper Pyrzanowski; Jaromir Michałowicz; Bożena Bukowska

    2013-01-01

    Acrylamide is a synthetic chemical compound commonly used in many branches of industry. It is mainly used in the synthesis of polyacrylamides, which are widely employed in plastics, paints, varnishes, adhesives and mortars production. Acrylamide is also applied in the cellulose-paper and cosmetic industries to produce toiletries and cosmetics. The interest in acrylamide increased in 2002, when Swedish scientists showed that a considerable amount of this substance is formed during frying and b...

  1. Acrylamide exposure impairs blood-cerebrospinal fluid barrier function

    Yao, Xue; Yan, Licheng; Yao, Lin; GUAN, Weijun; Zeng, Fanxu; Cao, Fuyuan; Zhang, Yanshu

    2014-01-01

    Previous studies show that chronic acrylamide exposure leads to central and peripheral neu-ropathy. However, the underlying mechanisms remained unclear. In this study, we examined the permeability of the blood-cerebrospinal fluid barrier, and its ability to secrete transthyretin and transport leptin of rats exposed to acrylamide for 7, 14, 21 or 28 days. Transthyretin levels in cerebrospinal fluid began to decline on day 7 after acrylamide exposure. The sodium fluorescein level in cerebrospin...

  2. Toxicity of acrylamide and its metabolite – Glicydamide

    Daria Pingot

    2013-04-01

    Full Text Available Acrylamide is a synthetic chemical compound commonly used in many branches of industry. It is mainly used in the synthesis of polyacrylamides, which are widely employed in plastics, paints, varnishes, adhesives and mortars production. Acrylamide is also applied in the cellulose-paper and cosmetic industries to produce toiletries and cosmetics. The interest in acrylamide increased in 2002, when Swedish scientists showed that a considerable amount of this substance is formed during frying and baking of various foods. Studies concerning toxicity of acrylamide and its metabolite - glicydamide showed their neurotoxic, genotoxic and carcinogenic effects. Neverthless, in humans only neurotoxic effect of acrylamide has been clearly evidenced. Genotoxic nature of acetylamide manifests itself mainly in its metabolic conversion to the epoxide derivative glicydamide. Carcinogenic effects of acrylamide have been shown in animal studies. Epidemiological studies have not provided explicit evidence that acrylamide supplied with the diet can initiate the formation of tumors in humans. Acrylamide exposure is assessed by measuring specific compounds (adducts formed during the reaction of acrylamide with hemoglobin and DNA. Med Pr 2013;64(2:259–271

  3. ACRYLAMIDE, FOOD AND EUROPEAN COMMUNITIES RECOMMENDATION

    G. Carrabs

    2010-03-01

    Full Text Available The exposure, often deceitful, to the acrylamide has determined notable apprehension in many consumers, so much that the Committee of the European Communities has financed the project HEATOX and has emanated the recommendation 2007/331. It is ascertained that proposed strategies have not brought to great changes in the food process chains, and neither in the traditional catering and housewife, for which more incisive measures are wished.

  4. Assessment of acrylamide toxicity using a battery of standardised bioassays.

    Zovko, Mira; Vidaković-Cifrek, Željka; Cvetković, Želimira; Bošnir, Jasna; Šikić, Sandra

    2015-12-01

    Acrylamide is a monomer widely used as an intermediate in the production of organic chemicals, e.g. polyacrylamides (PAMs). Since PAMs are low cost chemicals with applications in various industries and waste- and drinking water treatment, a certain amount of non-polymerised acrylamide is expected to end up in waterways. PAMs are non-toxic but acrylamide induces neurotoxic effects in humans and genotoxic, reproductive, and carcinogenic effects in laboratory animals. In order to evaluate the effect of acrylamide on freshwater organisms, bioassays were conducted on four species: algae Desmodesmus subspicatus and Pseudokirchneriella subcapitata, duckweed Lemna minor and water flea Daphnia magna according to ISO (International Organization for Standardisation) standardised methods. This approach ensures the evaluation of acrylamide toxicity on organisms with different levels of organisation and the comparability of results, and it examines the value of using a battery of low-cost standardised bioassays in the monitoring of pollution and contamination of aquatic ecosystems. These results showed that EC50 values were lower for Desmodesmus subspicatus and Pseudokirchneriella subcapitata than for Daphnia magna and Lemna minor, which suggests an increased sensitivity of algae to acrylamide. According to the toxic unit approach, the values estimated by the Lemna minor and Daphnia magna bioassays, classify acrylamide as slightly toxic (TU=0-1; Class 1). The results obtained from algal bioassays (Desmodesmus subspicatus and Pseudokirchneriella subcapitata) revealed the toxic effect of acrylamide (TU=1-10; Class 2) on these organisms. PMID:26751864

  5. Morita–Baylis–Hillman reaction of acrylamide with isatin derivatives

    Radhey M. Singh

    2014-12-01

    Full Text Available The Morita–Baylis–Hillman reaction of acrylamide, as an activated alkene, has seen little development due to its low reactivity. We have developed the reaction using isatin derivatives with acrylamide, DABCO as a promoter and phenol as an additive in acetonitrile. The corresponding aza version with acrylate and acrylonitrile has also been developed resulting in high product yields.

  6. Acrylamide exposure impairs blood-cerebrospinal fluid barrier function.

    Yao, Xue; Yan, Licheng; Yao, Lin; Guan, Weijun; Zeng, Fanxu; Cao, Fuyuan; Zhang, Yanshu

    2014-03-01

    Previous studies show that chronic acrylamide exposure leads to central and peripheral neu-ropathy. However, the underlying mechanisms remained unclear. In this study, we examined the permeability of the blood-cerebrospinal fluid barrier, and its ability to secrete transthyretin and transport leptin of rats exposed to acrylamide for 7, 14, 21 or 28 days. Transthyretin levels in cerebrospinal fluid began to decline on day 7 after acrylamide exposure. The sodium fluorescein level in cerebrospinal fluid was increased on day 14 after exposure. Evans blue concentration in cerebrospinal fluid was increased and the cerebrospinal fluid/serum leptin ratio was decreased on days 21 and 28 after exposure. In comparison, the cerebrospinal fluid/serum albumin ratio was increased on day 28 after exposure. Our findings show that acrylamide exposure damages the blood-cerebrospinal fluid barrier and impairs secretory and transport functions. These changes may underlie acrylamide-induced neurotoxicity. PMID:25206854

  7. [Hydrodynamic properties of exopolysaccharide-acrylamide copolymer].

    Votselko, S K

    2000-01-01

    The method for producing copolymer EPAA of exopolysaccharide (EPS)--polyacrylamide (PAA) has been presented which was based on microbial exopolysaccharides (enposane, xampane), their mixture and model EPS (xanthane sigma, rodopol P-23). The copolymer was produced by acrylamide polymerization in 1-2% water solutions of polysaccharides, the concentration of acrylamide in the reaction mixture being 4.7-2% and that of polysaccharides 0.1-1% of the weight. Hydrodynamic parameters of the studied polymers have been determined, their heterogenity as to molecular-weight characteristics has been demonstrated. Molecular-weight distribution of copolymers showed that the content of low-molecular fractions decreased, thus the Mw values were (0.08-0.2) x 10(6) Da in contrast to that of exopolysaccharides possessing Mw (1.2-0.4) x 10(6) Da and of polyacrylamide possessing Mw within (2-30) x 10(6) Da. The value of efficient viscosity of copolymers ranged from 120 to 131 mPa.s that was lower than that of polyacrylamide (500 mPa.s), and higher than that of exopolysaccharides (42 mPa.s), and it depended on the sample, raw material, production conditions. A possibility has been shown to produce a new copolymer based on microbial polysaccharides enposane and xampane in the process of acrylamide polymerization. It has been found out that the studied copolymers EPAA differ from initial ones as to their hydrodynamical properties, which determines their preference: better solubility, good glueing properties, prolonged term of preservation, resistance to bacterial pollution. PMID:11300081

  8. Development of solid radioactive sources in acrylamide

    The development of water-equivalent solid sources of 133 Ba prepared from an aqueous solution of acrylamide by polymerization by a high dose 60Co irradiation is described. The main resin characteristics were measured, such as: density, effective atomic number and uniformity. The variation of these parameters was in the range of 1,08 to 1,16 g.cm-3 for density, 3.7 to 4.0 for effective atomic number and 2.8 to 7.2% for the uniformity. These values are in agreement with the literature. (author)

  9. Science communication and the Swedish acrylamide "alarm".

    Lofstedt, Ragnar E

    2003-01-01

    On April 24, 2002 the Swedish National Food Administration along with a group of researchers at the University of Stockholm raised an alarm regarding potential health risks associated with eating fried and baked foods such as potatoes and bread. Scientists had found high levels of acrylamide (up to 500 times more acrylamide than that allowed in drinking water by the World Health Organisation), a substance widely believed to cause cancer, in cooked high starch foods. The outcomes of this "alarm" were immediate. In Sweden sales of chips fell by 30-50 percent over a 3-day period following the press conference, and share prices among several fried food manufacturers fell substantially, as stock analysts were fearful that consumption of fried foods would decrease significantly. Four days after the press conference, however, consumers began eating fried food as normal and a number of researchers and journalists in Sweden and elsewhere took the view that the alarm had been both exaggerated and ill placed. In this study, I evaluate the science communication process associated with the scare, based on a content analysis of a select group of Swedish broad sheets from just previous to the April 2002 press conference to the present time (December 2002). In addition, the study is based on interviews with the various Swedish regulators involved in the process itself (in particular at the Swedish National Food Administration) as well as with the scientists responsible for the study at Stockholm University and relevant journalists and politicians. PMID:14530144

  10. Acrylamide content and antioxidant capacity in thermally processed fruit products

    Kristína Kukurová; Oana Emilia Constantin; Zuzana Dubová; Blanka Tobolková; Milan Suhaj; Zografia Nystazou; Gabriela Rapeanu; Zuzana Ciesarová

    2015-01-01

    Acrylamide as a known processing contaminant was determined in various heat-treated plum products purchased from a local market using LC/ESI-MS-MS. The highest level of acrylamide in the range up to 60 μg/kg was detected in a plum stew known as a "povidla", and in prunes, respectively. These products typically undergo intensive heat treatment that may take from several hours to days. Using a fruit dehydrator in home production of prunes, a low level of acrylamide under LOQ (15 μg/kg) wa...

  11. Acrylamide in bread. Effect of prooxidants and antioxidants

    Hedegaard, Rikke Susanne Vingborg; Granby, Kit; Frandsen, Henrik Lauritz;

    2008-01-01

    Addition of 1% aqueous rosemary extract with approximately 40 mg of gallic acid equivalents or comparable addition of rosemary oil or of dried rosemary leaves to wheat dough reduced the content of acrylamide in wheat buns by 62, 67 and 57%, respectively, compared to wheat buns without rosemary....... Increasing the addition of aqueous rosemary extract to 10% did not decrease the acrylamide content further compared to the addition of a 1% extract. The spice dittany showed less effect in wheat buns compared to rosemary and even increased acrylamide formation slightly. The effect of antioxidants on...

  12. Acrylamide generation in pre-treated potato chips

    Pedreschi, Franco; Kaack, Karl; Granby, Kit

    2008-01-01

    . Acrylamide content in potato chips was determined after frying at 170 or 190 degrees C. Frying at 190 degrees C increased by almost 130 percent the acrylamide content of all the pre-treated samples ( average value) fried at 170 degrees C. Soaking of blanched potato slices in the 3 g/100 g of NaCl solution...... per 5 min at 25 degrees C, reduces acrylamide formation in potato chips by 11 percent after frying at 170 degrees C. However when the slices are blanched directly in the 3 g/100g of NaCl solution at 60 degrees C for 30 min, their acrylamide formation increased surprisingly by similar to 90 percent...

  13. Acrylamide diminishing in potato chips by using commercial Asparaginase

    Pedreschi, Franco; Mariotti, Salomé; Granby, Kit;

    2011-01-01

    In April 2002, Swedish researchers shocked the food safety world when they presented preliminary findings of acrylamide in some fried and baked foods, most notably potato chips and French fries. Asparagine is an aminoacid precursor of acrylamide formation through Maillard reaction. Asparaginase...... enzyme converts free asparagine into aspartic acid; another amino acid that does not form acrylamide and also maintains intact the food sensorial properties. The objective of this research was to compare the effect of different temperature-time asparaginase treatments over the acrylamide content of...... potato chips. Control and asparaginase treated potato slices (Verdi variety, diameter: 40 mm, width: 2.0 mm) were fried at 170 °C for 5 min. Potato slices were treated in one of the following ways: (i) Rinsing in distilled water (control A); (ii) Blanching in hot water at 85 °C for 3.5 min (control B...

  14. ATTEMPT TO REDUCE ACRYLAMIDE CONTENT IN ROASTED CHICORY

    Gabriela Zięć

    2015-02-01

    Full Text Available The aim of this study was to reduce the formation of acrylamide during roasting of chicory roots by soaking the fresh roots in a solution of calcium chloride, by the use of different temperature and time of roasting of dried roots, as well as by the addition of the enzyme (asparaginase during roasting of dried roots. It was shown, that with increasing roasting temperature of chicory roots from 100 - 175 ° C the acrylamide content also increased, while at a temperature of 210 ° C the growth was inhibited. Increasing roasting time from 10 - 25 minutes resulted in an increased acrylamide content. Soaking the roots in the CaCl2 solution for 20 minutes reduced the formation of acrylamide during the roasting approximately by 40%, similarly as the application of asparaginase to the dried roots during the roasting process.

  15. Effects of Lipoic Acid on Acrylamide Induced Testicular Damage

    Lebda, Mohamed; Gad, Shereen; Gaafar, Hossam

    2014-01-01

    Introduction: Acrylamide is very toxic to various organs and associated with significant increase of oxidative stress and depletion of antioxidants. Alpha-lipoic acid enhances cellular antioxidant defense capacity, thereby protecting cells from oxidative stress. Aim of the study: This study aimed to evaluate the protective role of alpha-lipoic acid on the oxidative damage induced by acrylamide in testicular and epididymal tissues. Material and methods: Forty adult male rats were divided into ...

  16. Thermal Polymerization of Acrylamide by Differential Scanning Calorimetry

    Kishore, K.; Santhanalakshmi, KN

    1981-01-01

    Thermal polymerization of acrylamide was studied by differential scanning calorimetry. Latent heat of fusion \\bigtriangleup Hf and enthalpy of polymerization \\bigtriangleup Hp values were found to be 36 and $-18.0 kcal mol^{-1}$, respectively. The overall activation energy E for the polymerization was calculated to be $19 k cal mol^{-1}$ up to 60% conversion. The added free-radical inhibitor (benzoquinone) was found to desensitize the thermal polymerization of acrylamide suggesting the polyme...

  17. Isolation and characterization of an acrylamide-degrading Bacillus cereus.

    Shukor, M Y; Gusmanizar, N; Azmi, N A; Hamid, M; Ramli, J; Shamaan, N A; Syed, M A

    2009-01-01

    Several local acrylamide-degrading bacteria have been isolated. One of the isolate that exhibited the highest growth on acrylamide as a nitrogen source was then further characterized. The isolate was tentatively identified as Bacillus cereus strain DRY135 based on carbon utilization profiles using Biolog GP plates and partial 16S rDNA molecular phylogeny. The isolate grew optimally in between the temperatures of 25 and 30 degrees C and within the pH range of 6.8 to 7.0. Glucose, fructose, lactose, maltose, mannitol, citric acid and sucrose supported growth with glucose being the best carbon source. Different concentrations of acrylamide ranging from 100 to 4000 mg l(-1) incorporated into the growth media shows that the highest growth was obtained at acrylamide concentrations of between 500 to 1500 mg l(-1). At 1000 mg l(-1) of acrylamide, degradation was 90% completed after ten days of incubation with concomitant cell growth. The metabolite acrylic acid was detected in the media during degradation. Other amides such as methacrylamide, nicotinamide, acetamide, propionamide and urea supported growth with the highest growth supported by acetamide, propionamide and urea. Strain DRY135, however was not able to assimilate 2-chloroacetamide. The characteristics of this isolate suggest that it would be useful in the bioremediation of acrylamide. PMID:20112864

  18. In Vivo Doses of Acrylamide and Glycidamide in Humans after Intake of Acrylamide-Rich Food

    Vikström, Anna C.; Abramsson-Zetterberg, Lilianne; Naruszewicz, Marek; Athanassiadis, Ioannis; Granath, Fredrik N.; Törnqvist, Margareta A.

    2011-01-01

    For assessment of cancer risk from acrylamide (AA) exposure through food, the relation between intake from food in humans and the in vivo doses (area under the concentration-time curve, AUC) of AA (AUC-AA) and of its genotoxic metabolite glycidamide (GA) (AUC-GA) is used as a basis for extrapolation between exposure levels and between species. In this study, AA-rich foods were given to nonsmokers: a high intake of 11 mu g AA/kg body weight (bw) and day for 4 days or an extra (medium) intake o...

  19. Role of antioxidants and phytochemicals on acrylamide mitigation from food and reducing its toxicity

    Kahkeshani, Niloofar; Saeidnia, Soodabeh; Abdollahi, Mohammad

    2014-01-01

    Nowadays, the presence of acrylamide in lots of fried and baked foods raises concerns due to its potential to cause toxicity and cancer in animals and human. Consequently, a number of papers have focused on evaluation of various chemicals in reduction of acrylamide in various food sources, as well as decreasing its related toxicities. In addition, plants are important sources of diverse metabolites demonstrating either possible effectiveness in acrylamide toxicity or reduction of acrylamide c...

  20. Acrylamide generation in pre-treated potato chips

    Pedreschi, Franco; Kaack, Karl; Granby, Kit

    2008-01-01

    Acrylamide formation in potato slices fried at two different temperatures ( 170 and 190 degrees C) was investigated under different pre-processing conditions. Potato slices (Saturna variety, diameter: 37 mm, width: 2.2 mm) were either fried at 170 degrees C per 5 min or 190 degrees C per 3.5 min to....... Acrylamide content in potato chips was determined after frying at 170 or 190 degrees C. Frying at 190 degrees C increased by almost 130 percent the acrylamide content of all the pre-treated samples ( average value) fried at 170 degrees C. Soaking of blanched potato slices in the 3 g/100 g of NaCl solution...... per 5 min at 25 degrees C, reduces acrylamide formation in potato chips by 11 percent after frying at 170 degrees C. However when the slices are blanched directly in the 3 g/100g of NaCl solution at 60 degrees C for 30 min, their acrylamide formation increased surprisingly by similar to 90 percent...

  1. Characterization of trypsin-derived peptides acrylamide-adducted hemoglobin

    Even though there are a number of sources for human exposure to acrylamide, reliable biomarkers of exposure are not available. In an effort to develop such a biomarker, the authors are characterizing peptides derived from trypsin digests of acrylamide-adducted hemoglobin. For this, radiolabeled acrylamide was incubated with this, radiolabeled acrylamide was incubated with purified human hemoglobin (Ao) and decomposition products removed by dialysis. When the adducted hemoglobin was separated by reverse-phase HPLC, radioactivity eluted with the α and β subunits, suggesting covalent binding. Digestion of individual subunits with trypsin followed by reverse phase HPLC, indicated that most of the radioactivity associated with the α subunit co-eluted with a single peptide. Similar results were observed for the β subunit except that significant amounts of radioactivity eluted with the solvent front, suggesting that radioactivity was released by trypsin digestion. Currently, these preparation are under further characterization by electrospray ionization mass spectrometry. This approach will aid in the identification of the adducted will aid in the identification of the adducted peptide and subsequent preparation of an acrylamide-specific antibody

  2. Acrylamide Mitigation Procedures in Fried Potatoes

    Pedreschi, Franco; Kaack, Karl; Granby, Kit

    2008-01-01

    Acrylamide diminishing in potato slices and strips was studied in relation to frying temperature and some pre-treatments. Potato slices (Tivoli variety, diameter 37 mm, width: 2.2 mm) were fried at 150, 170 and 190 degrees C until reaching moisture contents of similar to 1.8 percent Prior to frying......, potato slices were treated in one of the following ways: (i) blanched in hot water at six different time-temperature combinations (50 degrees C for 30 and 70 min; 70 degrees C for 8 and 40 min; 90 degrees C for 2 and 9 min); (ii) immersed in a citric acid solutions of 10 g/L for half an hour Potato...... strips (0.8 x 0.8 x 5 cm) of Bintje variety were fried at 150, 170 and 190 degrees C until reaching moisture contents of similar to 40 percent. Prior to frying, potato strips were treated in similar ways to potato slices. Glucose and asparagine contents were determined in potato slices and strips before...

  3. Acrylamide levels in selected Colombian foods.

    Pacetti, Deborah; Gil, Elizabeth; Frega, Natale G; Álvarez, Lina; Dueñas, Pilar; Garzón, Angélica; Lucci, Paolo

    2015-01-01

    Acrylamide (AA) levels in conventional (n = 112) and traditional (n = 43) Colombian foods were analysed by gas chromatography with mass spectrometry (GC/MS) detection. Samples included: infant powdered formula, coffee and chocolate powders, corn snacks, bakery products and tuber-, meat- and vegetable-based foods. There was a wide variability in AA levels among different foods and within different brands of the same food, especially for coffee powder, breakfast cereals biscuits and French fries samples. Among the conventional foods tested, the highest mean AA value was found in bakery products, such as biscuit (1104 µg kg(-1)) and wafer (1449 µg kg(-1)), followed by potato chips (916 µg kg(-1)). On the other hand, among the traditional foods, higher AA amounts were detected in fried platano (2813 µg kg(-1)) and yuca (3755 µg kg(-1)) compared to other products. Interestingly, the arepa, a traditional Colombian bakery product made with corn flour, showed a lower AA content (bread (102-594 µg kg(-1)), which is a made with wheat flour. PMID:25494681

  4. Neurotoxicity of Acrylamide in Exposed Workers

    Mariano Malaguarnera

    2013-08-01

    Full Text Available Acrylamide (ACR is a water-soluble chemical used in different industrial and laboratory processes. ACR monomer is neurotoxic in humans and laboratory animals. Subchronic exposure to this chemical causes neuropathies, hands and feet numbness, gait abnormalities, muscle weakness, ataxia, skin and in some cases, cerebellar alterations. ACR neurotoxicity involves mostly the peripheral but also the central nervous system, because of damage to the nerve terminal through membrane fusion mechanisms and tubulovescicular alterations. Nevertheless, the exact action mechanism is not completely elucidated. In this paper we have reviewed the current literature on its neurotoxicity connected to work-related ACR exposure. We have analyzed not only the different pathogenetic hypotheses focusing on possible neuropathological targets, but also the critical behavior of ACR poisoning. In addition we have evaluated the ACR-exposed workers case studies. Despite all the amount of work which have being carried out on this topic more studies are necessary to fully understand the pathogenetic mechanisms, in order to propose suitable therapies.

  5. Holographic recording in acrylamide photopolymers: thickness limitations.

    Mahmud, Mohammad Sultan; Naydenova, Izabela; Pandey, Nitesh; Babeva, Tzwetanka; Jallapuram, Raghavendra; Martin, Suzanne; Toal, Vincent

    2009-05-10

    Holographic recording in thick photopolymer layers is important for application in holographic data storage, volume holographic filters, and correlators. Here, we studied the characteristics of acrylamide-based photopolymer layers ranging in thickness from 250 microm to 1 mm. For each thickness, samples with three different values of absorbance were studied. By measuring the diffraction efficiency growth of holographically recorded gratings and studying the diffraction patterns obtained, the influence of scattering on the diffraction efficiency of thick volume holographic gratings was analyzed. It was found that, above a particular thickness and absorbance, the diffraction efficiency significantly decreased because of increased holographic scattering. From the diffraction efficiency dependence on absorbance and thickness it is possible to choose photopolymer layer properties that are suitable for a particular holographic application. This study was carried out to determine the highest layer thickness that could be used for phase code multiplexed holographic data storage utilizing thick photopolymer layers as a recording medium. Based on our studies to date we believe that the layer to be used for phase coded reference beam recording with 0.1 absorbance at 532 nm can have a thickness up to 450 microm. The potential use of thicker layers characterized by low scattering losses is part of our continuing research. PMID:19424384

  6. Acrylamide reduction under different pre-treatments in French fries

    Pedreschi, Franco; Kaack, Karl; Granby, Kit; Troncoso, Elizabeth

    2007-01-01

    Acrylamide formation in French fries was investigated in relation under different processing conditions and the content of glucose and asparagine of the strips before frying. Potato strips (0.8 x 0.8 x 5 cm) of Bintje variety were fried at 150, 170 and 190 degrees C until reaching moisture contents...... solution of 10,g/L for an hour; (iii) blanched in hot water at six different time-temperature combinations (50 degrees C for 40 and 80 min; 70 degrees C for 10 and 45 min; 90 degrees C for 3 and 10 min). Acrylamide content was determined in French fries while the glucose and asparagine content in the...... total color difference showed high correlation (r(2) of 0.854) with the acrylamide content of French fries....

  7. SYNTHESIS AND FLOCCULABILITY OF SODIUM ALGINATE GRAFTED WITH ACRYLAMIDE

    Kaiqiang Xu; Xiongli Xu; Zhiji Ding; Meihua Zhou

    2006-01-01

    Graft copolymers of sodium alginate (SA) with acrylamide (AM) were synthesized using aceric ion initiated solution polymerization technique. The acrylamide conversions were studied by changing reaction conditions, such as temperature, molecular weight of sodium alginate and reaction time. The flocculation performance of the graft copolymer(SAG) was investigated in kaolin suspension and also in dyeing waste water. It was found that SAG is more efficient in flocculation behavior as compared to polyacrylamide and SA in kaolin suspension, and in removal capacities for CODCr and colority in dyeing wastewater.

  8. Liquid crystal of nanocellulose whiskers' grafted with acrylamide

    Jie Yang; Dai Yong Ye

    2012-01-01

    12% acrylamide (AM) was grafted onto the surface of nanocellulose whiskers (NCW),which was self-assembled to be the chiral nematic suspension at 3% content.The acrylamide grafted NCW (AM-g-NCW) was characterized with Fourier Transform Infrared Spectroscopy (FTIR).The grafting ratio was measured by elemental analysis.The degrees of crystallinity of the AM-g-NCW were measured by X-ray diffraction (XRD).The liquid crystalline properties of the AM-g-NCW were investigated by the polarizing optical microscopy (POM).The AM-g-NCW was found to self-assembly to be a lyotropic state.

  9. Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching

    Pedreschi, Franco; Mariotti, Salomé; Granby, Kit;

    2011-01-01

    (control II). Blanching in hot water (ii) was almost as effective as asparaginase potato immersion (iii) in order to diminish acrylamide formation in potato chips (acrylamide reduction was ∼17% of the initial acrylamide concentration). When potato slices were blanched before asparaginase immersion, the...... acrylamide content of the resultant potato chips was reduced considerably by almost 90%. We have demonstrated that blanching of potato slices plus asparaginase treatment is an effective combination for acrylamide mitigation during frying. It seems to be that blanching provokes changes in the microstructure...... of potato tissue leading to an easier and more effective diffusion of asparaginase....

  10. Kinetics for the distribution of acrylamide in French fries, fried oil and vapour during frying of potatoes.

    Hsu, Hui-Tsung; Chen, Ming-Jen; Tseng, Tzu-Ping; Cheng, Li-Hsin; Huang, Li-Jen; Yeh, Tai-Sheng

    2016-11-15

    Kinetic analysis for the formation of acrylamide in heated foods has been typically performed using only measured data of acrylamide in foods; however, its possible loss caused by release from heated foods into fried oil and air has seldom been considered. The results obtained from the monitoring of acrylamide by frying French fries indicated that acrylamide is distributed in three phases: French fries, frying oil, and air. From the evolved gas analysis of acrylamide and the measured concentration profile of the total acrylamide amount present in these phases, the kinetic behaviour for acrylamide formation does not obey the commonly used model of two-step consecutive reactions during frying, while a lumped kinetic model was proposed for the total acrylamide amount. Moreover, a high acrylamide level in air was observed, implying that, apart from consumers of French fries, fast-food restaurant workers are potentially subject to occupational hazards from acrylamide inhalation. PMID:27283682

  11. Successful Treatment of Acute Lethal Dose of Acrylamide Poisoning

    Ali Banagozar Mohammadi

    2015-03-01

    Full Text Available Background: Acrylamide (C3H5NO is a vinyl monomer. This water-soluble crystalline solid is a colorless, odorless agent which is used in scientific laboratories and some industries. Acrylamide has cellular oxidative effects. Acute or chronic poisoning with this agent happens as a result of skin, respiratory, or oral contacts. Clinical manifestations depend on the dose, duration, and frequency of contact. Management of these patients consists of conservative and palliative therapies to reduce the oxidative effects. Case: The case was a 29-year-old girl with a Master of Sciences degree in genetics who worked in a university research center with previous history of depression. She had ingested 100cc of 30% Acrylamide solution for intentional suicide attempt. The patient was successfully managed using N-acetyl cysteine, vitamin C, and melatonin. Conclusion: Early diagnosis and appropriate treatment with recommended agents together with supportive therapies can save the life of patients exposed to potentially lethal doses of acrylamide, although intentional or accidental.

  12. Alteration of Oxidative Status in Rats Following Administration of Acrylamide

    Hanaa H. El-Sayed1, Shawkia S. Abd El- Halim1,

    2007-09-01

    Full Text Available Introduction: Acrylamide (ACR is a known industrial neurotoxic and carcinogenic chemical in rodents. The recent discovery of acrylamide in wide variety of commonly consumed foods has energized research efforts worldwide to define toxic mechanisms. Objective: The present study is carried out to investigate the effect of acrylamide administration on in vivo malondialdehyde (MDA, a product of lipid peroxidation, reduced glutathione (GSH as well as copper and zinc superoxide dismutase enzyme activity (Cu/Zn SOD of rats. Material and Methods: Fourteen adult male Sprague Dawley rats were divided into two groups each containing "7" rats. Group 1 served as negative control fed on basal diet and group 2 (positive control received basal diet and acrylamide (0.34g/ kg diet for 11 days. Levels of MDA, GSH and activity of SOD were determined in liver, kidneys, brain, heart, testes, spleen and lungs of rats. Results: ACR treatment significantly increased MDA in all organs; the highest increase was detected in testis (87.9% and heart (71.5% while the lowest one was found in kidneys (28.2%. On the other hand, GSH levels and SOD activities were significantly reduced in ACR treated rats. However, the reduction of GSH level ranged from 10.2% to 36.5 %.The inhibition of SOD activities were higher in testis (57.3% and lungs (38.5%. Conclusion: The present study showed that ACR exerts deteriorated effects on oxidative status of rats

  13. Color changes and acrylamide formation in fried potato slices

    Pedreschi, Franco; Moyano, Pedro; Kaack, Karl;

    2005-01-01

    85degreesC for 3.5 min. Unblanched slices were used as the control. Control and blanched potato slices (Panda variety, diameter: 37 mm, width: 2.2 mm) were fried at 120, 150 and 180degreesC until reaching moisture contents of similar to1.8% (total basis) and their acrylamide content and final color...

  14. Acrylamide mitigation in potato chips by using NaCl

    Pedreschi, Franco; Risum, Jørgen; Granby, Kit

    Acrylamide is known to cause cancer in laboratory animals but there is no direct evidence that this substance causes cancer in humans. In April 2002, Swedish researchers shocked the world when they presented preliminary findings on the presence of acrylamide in fried and baked foods, most notably...... potato chips and French fries, at levels of 30-2300 ppb. The objective of this research was to study the effect of immersing potato slices in a NaCI solution in relation to acrylamide formation in the prepared potato chips. Potato slices (Verdi variety, diameter: 40 mm, width: 2.0 mm) were fried at 170......% NaCI solution at 25 °) for 5 min; (iv) Blan ching in hot water at 90°) for 5 min plus immersion in a distilled water at 25 °) for 5 min. Raw potato slices were used as control. Blanching reduced the acrylamide content of potato chips with 12 %. On the other hand, when potato slices were immersed in...

  15. 21 CFR 173.5 - Acrylate-acrylamide resins.

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Acrylate-acrylamide resins. 173.5 Section 173.5 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) SECONDARY DIRECT FOOD ADDITIVES PERMITTED IN FOOD FOR HUMAN CONSUMPTION Polymer Substances and Polymer Adjuvants...

  16. 21 CFR 176.110 - Acrylamide-acrylic acid resins.

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Acrylamide-acrylic acid resins. 176.110 Section 176.110 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) INDIRECT FOOD ADDITIVES: PAPER AND PAPERBOARD COMPONENTS Substances for Use Only as Components of Paper...

  17. Mechanism and Modeling for Polymerization of Acrylamide in Inverse Microemulsions

    LiXiao; ZhangWeiying; YuanHuigen

    2004-01-01

    After discussion on the mechanism of polymer particle nucleation and growth in inverse microemulsion polymerization, a schematic physical model for polymerization of acrylamide in inverse microemulsions was presented. Furthermore, several key problems in mathematically modeling of inverse microemulsion polymerization were pointed out.

  18. Acrylamide inhibits nerve sprouting induced by botulinum toxin type A

    Hong Jiang; Yi Xiang; Xingyue Hu; Huaying Cai

    2014-01-01

    Botulinum toxin type A is a potent muscle relaxant that blocks the transmission and release of acetylcholine at the neuromuscular junction. Intramuscular injection of botulinum toxin type A has served as an effective and safe therapy for strabismus and focal dystonia. However, muscular weakness is temporary and after 3-4 months, muscle strength usually recovers because function-al recovery is mediated by nerve sprouting and reconstruction of the neuromuscular junction. Acrylamide may produce neurotoxic substances that cause retrograde necrotizing neuropathy and inhibit nerve sprouting caused by botulinum toxin type A. This study investigated whether acrylamide inhibits nerve sprouting after intramuscular injection of botulinum toxin type A. A tibial nerve sprouting model was established through local injection of botulinum toxin type A into the right gastrocnemius muscle of Sprague-Dawley rats. Following intramuscular injection, rats were given intraperitoneal injection of 3%acrylamide every 3 days for 21 days. Nerve sprout-ing appeared 2 weeks after intramuscular injection of botulinum toxin type A and single-fiber electromyography revealed abnormal conduction at the neuromuscular junction 1 week after intra-muscular injection of botulinum toxin type A. Following intraperitoneal injection of acrylamide, the peak muscle ifber density decreased. Electromyography jitter value were restored to normal levels 6 weeks after injection. This indicates that the maximal decrease in ifber density and the time at which functional conduction of neuromuscular junction was restored were delayed. Addition-ally, the increase in tibial nerve ifbers was reduced. Acrylamide inhibits nerve sprouting caused by botulinum toxin type A and may be used to prolong the clinical dosage of botulinum toxin type A.

  19. Effects of acrylamide and acrylic acid on creatine kinase activity in the rat brain

    In vitro, both acrylamide and acrylic acid inhibited creatine kinase (CK) activity in rat brain homogenates, and acrylic acid was more potent than acrylamide. In vivo, however, when given i.p. 50 mg/kg per day for 8 days to rats, only acrylamide inhibited CK activity in the brain and caused apparent neurological signs. 14C in the brain 24 h after the injection of 14C-labelled chemicals was more than 7 times greater with acrylamide than with acrylic acid. The inhibition of CK activity by acrylamide varied in eight regions of the brain; from 54% in hypothalamus to 27% in cerebellar vermis. The regional difference of CK inhibition, however, did not agree well with either 14C distribution or with the distribution in regions which appear clinically or pathologically vulnerable to acrylamide. (orig.)

  20. Determination of acrylamide level in popular Iranian brands of potato and corn products.

    Boroushaki, Mohammad Taher; Nikkhah, Elham; Kazemi, Abdollah; Oskooei, Mojtaba; Raters, Marion

    2010-10-01

    Acrylamide is a chemical found in starchy foods that have been cooked at high temperatures. These include crisps, chips, bread and crisp breads. It was first discovered by scientists in Sweden in 2002. The Objective of this study is to determine the level of acrylamide in popular Iranian brands of potato crisps and corn products, produced by domestic food industrial factories. For this reason 7 brands of potato and 8 brands of corn products (10 each) were collected, crashed and after preparing the extracts of each sample, using LC-MS-MS spectrometry for measuring acrylamide amount. Results showed that in different brands of potato and corn products there were different amounts (244-1688 microg/kg) and (<30-410 microg/kg) of acrylamide, respectively. As acrylamide is a dangerous toxin for human health, so it needs to reduce the level of acrylamide in these products that are used extensively by people specially children. PMID:20600544

  1. Application of handheld and portable spectrometers for screening acrylamide content in commercial potato chips.

    Ayvaz, Huseyin; Rodriguez-Saona, Luis E

    2015-05-01

    The most common methods for acrylamide analysis in foods require the use of LC-MS/MS and GC-MS. Although these methods have great analytical performance, they need intensive sample preparation, highly specialised instrumentation, and are time consuming. In this study, portable and handheld infrared spectrometers were evaluated as rapid methods for screening acrylamide in potato chips and their performances were compared to those of benchtop infrared systems. The acrylamide content of 64 commercial potato chips (169-2453 μg/kg) was determined by LC-MS/MS. Spectral data were collected using mid-infrared (MIR) and near-infrared (NIR) spectrometers. Partial least squares regression (PLSR) calibration models were developed to predict acrylamide levels. Overall, good linear correlation was found between the predicted acrylamide levels and actual measured acrylamide concentrations by LC-MS/MS (rPred > 0.90 and SEP potato chips. PMID:25529665

  2. Raman Spectroscopy for the Characterization of the Polymerization Rate in an Acrylamide-based Photopolymer

    Jallapuram, Raghavendra; Naydenova, Izabela; Byrne, Hugh; Martin, Suzanne; Howard, Robert; Toal, Vincent

    2008-01-01

    Investigations of polymerization rates in an acrylamide-based photopolymer are presented. The polymerization rate for acrylamide and methylenebisacrylamide was determined by monitoring the changes in the characteristic vibrational peaks at 1284 cm-1 and 1607 cm-1 corresponding to the bending mode of CH bond and CC double bonds of acrylamide and in the characteristic peak at 1629 cm-1 corresponding to carbon-carbon double bond of methylenebisacrylamide using Raman spectroscopy. To study the de...

  3. Occurrence of Acrylamide in breakfast cereals and biscuits available in Italy

    CAPEI, R.; PETTINI, L.; LO NOSTRO, A.; Pesavento, G

    2015-01-01

    Summary Introduction. Acrylamide, produced during thermal processing of carbohydrate-rich foods, is classified as "probably carcinogenic to humans" by the International Agency for Research on Cancer. Objective. The aim of this study was to determine acrylamide levels in biscuits and breakfast cereals considering the widespread use of these products for all ages. Method. Acrylamide determination was carried out in 56 samples by HPLC-UV technique. Results and discussion. The results showed a co...

  4. IMPACT OF PRE-TREATMENTS ON THE ACRYLAMIDE FORMATION AND ORGANOLEPTIC EVOLUTION OF FRIED POTATO CHIPS

    Samir Abdel-Monem Ahmed Ismial; Rehab Farouk Mohammed Ali; Mohsen Askar; Wafaa Mahmoud Samy

    2013-01-01

    The main objective of this investigation was to study the effect of different pre-frying treatments on reduction of acrylamide formation of fried potato Moreover; the impact of different phenol compounds and leaves on acrylamide formation was evaluated. In addition, the effects of these treatments on the sensorial quality of fried potato chips were studied. Results showed that blanching process caused significant decreases in acrylamide content of fried potato. The highest decrease was observ...

  5. Radiation induced graft copolymerization of acrylamide onto poly (3-hydroxybutyrate)

    The graft copolymer poly (3-hydroxybutyrate)-g- polyacrylamide [P (HB-g-AAm)] was synthesized by radiation induced graft copolymerization of acrylamide onto poly (3-hydroxybutyrate). The study was conducted by the simultaneous irradiation method. The structure of [P (HB-g-AAm)] was identified by Fourier Transform Infrared (FTIR) spectroscopy. Thermal behavior of the graft copolymer was also studied by Thermal Gravimetric Analysis (TGA) and Differential Scanning Calorimetry (DSC). From the results it was found that FTIR studies showed new signals (stretching -N-H) as strong evidence of grafting. The grafting degree was found to be 10 % and the thermodynamic parameter obtained from the DSC thermogram of plain PHB and the graft copolymer varied showing decrease in the material crystallinity and increase in the glass transition temperature. These results demonstrate that the radiation induced graft copolymerization reaction of acrylamide onto PHB was successively achieved. (Author)

  6. Characterization of Grafted Polypropylene-Acrylamide Films for Dye Removal

    The graft copolymerization of Acrylamide onto polypropylene film using the direct gamma irradiation technique was studied. The factors affecting the grafting process such as type of solvent, inhibitor, radiation dose, and monomer concentration on the grafting yield were studied. It was found that the additions of 0.5 wt % , Mohr's salt reduced effectively the homo polymerization of acrylamide. The change in chemical structural of the pp-films due to grafting was investigated using IR, X-ray diffraction, thermal gravimeterical analysis, and scanning electron microscope (SEM). PP-g-p(AAm) films were allowed to react with two ionic dyes; organic reactive blue dye (Remazol Brilliant Bright Blue) and organic reactive red dye (Drimarene Scarlet K-2 G). The sshas been analyzed with visible spectrophotometry at 460 nm for dyed grafted film by red dye and at 490 nm for dyed grafted film by blue dye

  7. Porous poly(methylmethacrylate and poly(methylmethacrylate-co-acrylamide

    Nikolić Ljubiša

    2006-01-01

    Full Text Available The characteristics of two types of porous polymers: poly(methyl methacrylate and copolymers of methyl methacrylate and acrylamide were investigated in this study. Poly(methyl methacrylate was synthesized in suspension, using ethylene glycol dimethacrylate as the cross-linking agent, poly(vinyl pyrrolidone as the protective colloid, and benzoyl peroxide as the initiator. The synthesis of poly(methyl methacrylate-co-acrylamide was initiated in emulsion in the presence of dioctyl sulfosuccinate sodium salt, followed by a sol-gel process, and completely reacted to the solid state. Potassium persulfate was used as the initiator, and tetramethylol glycoluril as the cross-linking agent. Both types of syntheses were carried out in the presence of ethyl acetate. The porosity, specific surface and distribution of the pore sizes of the obtained polymers were determined by mercury porosimetry. The polymers were used as inert carriers for the immobilization of enzymes and whole cells of Saccharomyces cerevisiae yeast.

  8. Kinetic modeling of acrylamide formation in aqueous reaction systems and potato crisps : Text & Figures

    Knol, J. J.

    2008-01-01

    Acrylamide can be formed in foods that have undergone a high temperature treatment (>120 °C) such as French fries, crisps, coffee and bread, due to the Maillard reaction. The evidence of acrylamide in foods posing a risk for different types of cancer has been strengthened. Mitigation of acrylamide formation in foods is, therefore, of great importance. The aim of this PhD study was to derive mathematical models that describe the formation of acrylamide as a function of product and processin...

  9. Acrylamide elution from roasted barley grains into mugicha and its formation during roasting.

    Mizukami, Yuzo; Yoshida, Mitsuru; Ono, Hiroshi

    2016-01-01

    This paper investigated acrylamide elution from roasted barley grain into mugicha and its formation during roasting of the grain. Mugicha is an infusion of roasted barley grains. Highly water-soluble acrylamide was easily extracted to mugicha from milled roasted barley grains in teabags. On the other hand, the acrylamide concentration in mugicha prepared from loose grain increased with longer simmering and steeping times. During roasting in a drum roaster, the acrylamide concentration of the grain increased as the surface temperature rose, reaching a maximum at 180-240°C. Above this temperature, the acrylamide concentration decreased with continued roasting, exhibiting an inverted 'U'-shaped curve. For most of the samples, the acrylamide concentration showed good correlation with the value of the colour space parameter L*. The dark-coloured roasted barley grains with lower L* values contained lower amounts of acrylamide as a result of deep roasting. The level of asparagine in barley grains was found to be a significant factor related to acrylamide formation in roasted barley products. The data are an important contribution to the mitigation of acrylamide intake from mugicha. PMID:26678848

  10. Reactivity of acrylamide with coffee melanoidins in model systems

    Pastoriza, S.; Rufián-Henares, J.T.; Morales, F. J.

    2012-01-01

    Coffee and its substitutes have been described as complex matrices for acrylamide (ACR) analysis due to both analytical interferences and ACR instability in the matrix. Melanoidins are multifunctional and biochemically active polymers which are formed in large extent during coffee roasting. Model systems composed of ACR (elimination studies) or glucose-asparagine (ACR formation/elimination studies) with/without melanoidins was heated at 180 °C. Washed sea sand and cellulose microcrystalline w...

  11. Acrylamide inhibits nerve sprouting induced by botulinum toxin type A

    Jiang, Hong; Xiang, Yi; Hu, XingYue; Cai, Huaying

    2014-01-01

    Botulinum toxin type A is a potent muscle relaxant that blocks the transmission and release of acetylcholine at the neuromuscular junction. Intramuscular injection of botulinum toxin type A has served as an effective and safe therapy for strabismus and focal dystonia. However, muscular weakness is temporary and after 3–4 months, muscle strength usually recovers because functional recovery is mediated by nerve sprouting and reconstruction of the neuromuscular junction. Acrylamide may produce n...

  12. Oil recovery with vinyl sulfonic acid-acrylamide copolymers

    Norton, C.J.; Falk, D.O.

    1973-12-18

    An aqueous polymer flood containing sulfomethylated alkali metal vinyl sulfonate-acrylamide copolymers was proposed for use in secondary or tertiary enhanced oil recovery. The sulfonate groups on the copolymers sustain the viscosity of the flood in the presence of brine and lime. Injection of the copolymer solution into a waterflooded Berea core, produced 30.5 percent of the residual oil. It is preferred that the copolymers are partially hydrolyzed.

  13. Low-acrylamide French fries and potato chips

    Rommens, Caius M; Yan, Hua; Swords, Kathy; Richael, Craig; Ye, Jingsong

    2008-01-01

    Acrylamide is produced in starchy foods that are baked, roasted or fried at high temperatures. Concerns about the potential health issues associated with the dietary intake of this reactive compound led us to reduce the accumulation of asparagine, one of its main precursors, in the tubers of potato (Solanum tuberosum). This metabolic change was accomplished by silencing two asparagine synthetase genes through ‘all-native DNA’ transformation. Glasshouse-grown tubers of the transformed intragen...

  14. Acrylamide mitigation in potato chips by using NaCl

    Pedreschi, Franco; Risum, Jørgen; Granby, Kit

    2009-01-01

    salt solution, the acrylamide only decreased with 3 %. Interestingly, when blanched potato slices were immersed in NaCl solution and then fried, the acrylamide concentrations of the potato chips decreased with 66 %. Blanching seems to make the NaCI diffusion in potato tissue easier leading to a...... °C) for 5 min (final moisture content of ∼ 2.0 %). Prior to frying, the potato slices were treated in one of the following ways: (i) Blanching in hot water at 90°) for 5 min; (H) lmmersio n in a 3% NaCI solution at 25 °) for 5 min; (Hi) BIa nching in hot water at 90°) for 5 min plus immersio n in a 3......% NaCI solution at 25 °) for 5 min; (iv) Blan ching in hot water at 90°) for 5 min plus immersion in a distilled water at 25 °) for 5 min. Raw potato slices were used as control. Blanching reduced the acrylamide content of potato chips with 12 %. On the other hand, when potato slices were immersed in...

  15. Preparation and characterisation of acrylamide/maleic acid hydrogel

    Klinpituksa, P.

    2005-09-01

    Full Text Available Acrylamide/maleic acid hydrogel, a superabsorbent polymer, was prepared by free radical polymerization in aqueous solution of acrylamide (AAm and maleic acid (MA : monomer and comonomer, respectively. Potassium persulfate and N,N,N’,N’-tetramethylethylenediamine were used as an initiator system. Also, ethylene glycol dimethacrylate (EGDMA and N,N’-methylenebisacrylamide (MBA were used as crosslinkers. Different compositions of acrylamide, maleic acid and crosslinkers were employed. Water swelling, equilibrium water content and swelling power of the hydrogel formed were determined. The result showed that the swelling in water at equilibrium of hydrogels was in the range of 8,420-10,300% and 3,160- 3,560%, equilibrium water content was in the range of 0.9880-0.9902 and 0.9630-0.9727 and swelling power was in the range of 84-103 and 31-36 using 1%EGDMA and 1%MBA as crosslinkers, respectively. The diffusion of water into hydrogel followed non-Fickian character based on swelling power.

  16. Quartz Microbalance Sensor for the Detection of Acrylamide

    Christoph A. Schalley

    2004-10-01

    Full Text Available Abstract: Several macrocycles of the Hunter-Vögtle type have been identified as superior host compounds for the detection of small amounts of acrylamide. When coated onto the surface of a quartz microbalance, these compounds serve as highly sensitive and selective sensor-active layers for their use in electronic noses. In this study, differently substituted macrocycles were investigated including an open-chain analogue and a catenane. Their structure and functional groups are correlated with their observed affinities to acrylamide and related acids and amides. The much smaller response of the open-chain compound and the almost absent sensor response of the catenane suggest that binding occurs within the cavity of the macrocycle. Theoretical calculations agree well with the experimental data even though they do not yet take into account the arrangement of the macrocycles in the sensor-active layer. The lower detection limit of acrylamide is 10 parts per billion (ppb, which is impressively low for this type of sensor. Other related compounds such as acrylic acid, propionamide, or propionic acid show no or significantly lower affinities to the macrocycles in these concentration ranges.

  17. 40 CFR 721.6540 - Acrylamide, polymers with tetraalkyl ammonium salt and polyalkyl, aminoalkyl meth-a-cryl-a-mide...

    2010-07-01

    ... 40 Protection of Environment 30 2010-07-01 2010-07-01 false Acrylamide, polymers with tetraalkyl... CHEMICAL SUBSTANCES Significant New Uses for Specific Chemical Substances § 721.6540 Acrylamide, polymers... as acrylamide, polymers with tetraalkyl ammonium salt and poly-al-kyl, amino alkyl...

  18. Metabolic and histopathological alterations in the marine bivalve Mytilus galloprovincialis induced by chronic exposure to acrylamide.

    Larguinho, Miguel; Cordeiro, Ana; Diniz, Mário S; Costa, Pedro M; Baptista, Pedro V

    2014-11-01

    Although the neurotoxic and genotoxic potential of acrylamide has been established in freshwater fish, the full breadth of the toxicological consequences induced by this xenobiotic has not yet been disclosed, particularly in aquatic invertebrates. To assess the effects of acrylamide on a bivalve model, the Mediterranean mussel (Mytilus galloprovincialis), two different setups were accomplished: 1) acute exposure to several concentrations of waterborne acrylamide to determine lethality thresholds of the substance and 2) chronic exposure to more reduced acrylamide concentrations to survey phases I and II metabolic endpoints and to perform a whole-body screening for histopathological alterations. Acute toxicity was low (LC50≈400mg/L). However, mussels were responsive to prolonged exposure to chronic concentrations of waterborne acrylamide (1-10mg/L), yielding a significant increase in lipid peroxidation plus EROD and GST activities. Still, total anti-oxidant capacity was not exceeded. In addition, no neurotoxic effects could be determined through acetylcholine esterase (AChE) activity. The findings suggest aryl-hydrocarbon receptor (Ahr)-dependent responses in mussels exposed to acrylamide, although reduced comparatively to vertebrates. No significant histological damage was found in digestive gland or gills but female gonads endured severe necrosis and oocyte atresia. Altogether, the results indicate that acrylamide may induce gonadotoxicity in mussels, although the subject should benefit from further research. Altogether, the findings suggest that the risk of acrylamide to aquatic animals, especially molluscs, may be underestimated. PMID:25262075

  19. DIRECT MEASUREMENT OF FAST AXONAL ORGANELLE TRANSPORT IN THE SCIATIC NERVE OF RATS TREATED WITH ACRYLAMIDE

    The effects of acrylamide on fast axonal transport have been measured primarily using the indirect methods of isotope or enzyme accumulation. e report the first direct evaluation of the effects of sub-chronic acrylamide dosing (150, 300 or 500 mg/kg total dose) on the fast axonal...

  20. Metabolismus und Bioverfügbarkeit der Lebensmittelkontaminante Acrylamid in Ratte und Mensch

    Berger, Franz

    2010-01-01

    Bei Acrylamid handelt es sich um ein genotoxisches Kanzerogen, welches beim Erhitzen von Lebensmitteln gebildet wird. Im Rahmen dieser Arbeit wurde untersucht, inwieweit spezifische Lebensmittelmatrices die Bioverfügbarkeit und den Metabolismus von Acrylamid beeinflussen. Lebkuchen als zuckerhaltiges, fettarmes und trockenes Lebensmittel auf Getreidebasis und Pommes frites (fett- und wasserreich; Kartoffelbasis) die entweder direkt aus der Kartoffel geschnitten (mit intakter Gewebestruktur) o...

  1. The carcinogenicity of dietary acrylamide intake: A comparative discussion of epidemiological and experimental animal research

    Hogervorst, J.G.F.; Baars, B.-J.; Schouten, L.J.; Konings, E.J.M.; Goldbohm, R.A.; Brandt, P.A. van den

    2010-01-01

    Since 2002, it is known that the probable human carcinogen acrylamide is present in commonly consumed carbohydrate-rich foods, such as French fries and potato chips. In this review, the authors discuss the body of evidence on acrylamide carcinogenicity from both epidemiological and rodent studies, i

  2. Quantitation of Acrylamide in Foods by High-Resolution Mass Spectrometry

    Troise, A.D.; Fiore, A.; Fogliano, V.

    2014-01-01

    Acrylamide detection still represents one of the hottest topics in food chemistry. Solid phase cleanup coupled to liquid chromatography separation and tandem mass spectrometry detection along with GC-MS detection are nowadays the gold standard procedure for acrylamide quantitation thanks to high rep

  3. Quantification of acrylamide in foods selected by using gas chromatography tandem mass spectrometry

    Delević Veselin M.

    2016-01-01

    Full Text Available Acrylamide is toxic and probably carcinogenic compound, made as a result of high-temperature thermal treatment of carbohydrate-rich foodstuffs. In this article a method is improved for the extraction and quantitation of acrylamide in foods produced based on corn flour that are represented in our traditional diet. Acrylamide extraction was carried out using reduced volume of saturated solution of bromine water and the GC - MS method for the quantification was shown. Quantification of acrylamide was preceded by: sample homogenization, acrylamide extraction using water, extract purification using solid phase extraction, bromination, using a reduced volume of bromine water solution, dehydrobromination with sodium thiosulfate and transformation of dibromopropenamide in 2,3- 2- bromopropenamide using triethylamine. Regression and correlation analysis were applied for the probability level of 0.05. Calibration is performed in the concentration range 5-80 ug/kg with a detection limit 6.86 mg / kg and the limits of quantification 10.78 ug/kg and the coefficient of determination R2 > 0.999. Calibration curve was obtained: y = 0,069x + 0,038. Recovery values were an average from 97 to 110%. Proposed GC-MS method is simple, precise and reliable for the determination of acrylamide in the samples of thermal treated foods. Our results show that the tested foods quantify the presence of acrylamide in concentrations of 18 to 77 mg/kg acrylamide depending on whether the food was prepared by cooking or baking.

  4. Birth weight, head circumference, and prenatal exposure to acrylamide from maternal diet

    Pedersen, Marie; von Stedingk, Hans; Botsivali, Maria; Agramunt, Silvia; Alexander, Jan; Brunborg, Gunnar; Chatzi, Leda; Fleming, Sarah; Fthenou, Eleni; Granum, Berit; Gutzkow, Kristine B; Hardie, Laura J; Knudsen, Lisbeth E; Kyrtopoulos, Soterios A; Mendez, Michelle A; Merlo, Domenico F; Nielsen, Jeanette K; Rydberg, Per; Segerbäck, Dan; Sunyer, Jordi; Wright, John; Törnqvist, Margareta; Kleinjans, Jos C; Kogevinas, Manolis

    2012-01-01

    Acrylamide is a common dietary exposure that crosses the human placenta. It is classified as a probable human carcinogen, and developmental toxicity has been observed in rodents.......Acrylamide is a common dietary exposure that crosses the human placenta. It is classified as a probable human carcinogen, and developmental toxicity has been observed in rodents....

  5. Cross-Coupling of Acrylamides and Maleimides under Rhodium Catalysis: Controlled Olefin Migration.

    Sharma, Satyasheel; Han, Sang Hoon; Oh, Yongguk; Mishra, Neeraj Kumar; Lee, Suk Hun; Oh, Joa Sub; Kim, In Su

    2016-06-01

    The rhodium(III)-catalyzed direct cross-coupling reaction of electron-deficient acrylamides with maleimides is described. This protocol displays broad functional group tolerance and high efficiency, which offers a new opportunity to access highly substituted succinimides. Dependent on the substituent positions of acrylamides and reaction conditions, olefin migrated products were obtained with high regio- and stereoselectivity. PMID:27182717

  6. Model studies on acrylamide generation from glucose/asparagine in aqueous glycerol

    Hedegaard, Rikke Susanne Vingborg; Frandsen, Henrik Lauritz; Granby, Kit; Apostolopoulou, A.; Skibsted, L.H.

    2007-01-01

    Acrylamide formation from asparagine and glucose in different ratios in neutral glycerol/water mixtures was found to increase with decreasing water activity (0.33......Acrylamide formation from asparagine and glucose in different ratios in neutral glycerol/water mixtures was found to increase with decreasing water activity (0.33...

  7. Reducing the acrylamide content of processed potato products through germplasm improvement: opportunities, challenges and progress

    Processed potato products, including french fries and potato chips, make a substantial contribution to total dietary acrylamide. Health safety concerns raised by acrylamide in food increase financial risks to the potato industry and have encouraged industry to take a proactive response toward acryla...

  8. High-efficiency sample preparation approach to determine acrylamide levels in high-fat foods.

    Li, Xiaodan; Li, Jinwei; Cao, Peirang; Liu, Yuanfa

    2016-08-01

    An improved sample preparation method was developed to enhance acrylamide recovery in high-fat foods. Prior to concentration, distilled deionized water was added to protect acrylamide from degradation, resulting in a higher acrylamide recovery rate from fried potato chips. A Chrome-Matrix C18 column (2.6 μm, 2.1 × 100 mm) was used for the first time to analyze acrylamide levels using ultra high performance liquid chromatography coupled with electrospray ionization tandem mass spectrometry, displaying good separation of acrylamide from interference. A solid-phase extraction procedure was avoided, and an average recovery of >89.00% was achieved from different food matrices for three different acrylamide spiking levels. Good reproducibility was observed, with an intraday relative standard deviation of 0.04-2.38%, and an interday relative standard deviation of 2.34-3.26%. Thus, combining the improved sample preparation method for acrylamide analysis with the separation on a Chrome-Matrix C18 column (2.6 μm, 2.1 × 100 mm) using ultra high performance liquid chromatography coupled with electrospray ionization tandem mass spectrometry is highly useful for analyzing acrylamide levels in complex food matrices. PMID:27279364

  9. Patented Techniques for Acrylamide Mitigation in High-Temperature Processed Foods

    Mariotti, Salome; Pedreschi, Franco; Antonio Carrasco, José;

    2011-01-01

    Heating foods has many advantages since it adds taste, color, texture and minimizes harmful germs, among others. Flavor and aroma compounds are produced via the Maillard reaction, where various hazardous com-pounds may form as well, such as acrylamide. Maillard reaction is believed to be the main...... route for acrylamide for-mation between reducing sugars (glucose and fructose), sucrose, and the amino acid asparagine, and, consequently, a variety of technologies have been developed to reduce acrylamide concentration in thermally processed foods based ei-ther on: (i) Changing process parameters (e...... acrylamide reduction in foods processed at high temperatures are mentioned and briefly analyzed in order to develop new mitigation techniques for acrylamide in different food matrixes....

  10. Patented Techniques for Acrylamide Mitigation in High-Temperature Processed Foods

    Mariotti, Salome; Pedreschi, Franco; Antonio Carrasco, José; Granby, Kit

    2011-01-01

    route for acrylamide for-mation between reducing sugars (glucose and fructose), sucrose, and the amino acid asparagine, and, consequently, a variety of technologies have been developed to reduce acrylamide concentration in thermally processed foods based ei-ther on: (i) Changing process parameters (e...... acrylamide reduction in foods processed at high temperatures are mentioned and briefly analyzed in order to develop new mitigation techniques for acrylamide in different food matrixes.......Heating foods has many advantages since it adds taste, color, texture and minimizes harmful germs, among others. Flavor and aroma compounds are produced via the Maillard reaction, where various hazardous com-pounds may form as well, such as acrylamide. Maillard reaction is believed to be the main...

  11. Maternal acrylamide treatment reduces ovarian follicle number in newborn guinea pig offspring.

    Hułas-Stasiak, Monika; Dobrowolski, Piotr; Tomaszewska, Ewa; Kostro, Krzysztof

    2013-12-01

    Acrylamide is an industrial chemical which has toxic effects on reproduction. In this study, we investigated whether acrylamide administered prenatally can induce follicular atresia in the newborn guinea pig ovary. Another aim was to describe the localization of vimentin filaments and determine their participation in atresia. After prenatal acrylamide treatment, the pool of primordial and primary follicles was significantly reduced. The number of caspase 3 and TUNEL positive oocytes increased compared to the control group. There were no differences in Lamp1 (autophagy marker) staining. A vimentin immunosignal was present in the granulosa cells of primordial, primary and secondary follicles. Interestingly, in contrast to the control group, the oocytes from all follicles in the ACR-treated females were negative for vimentin. These data suggest that prenatal exposure to acrylamide reduced the number of ovarian follicles by inducing follicular atresia mediated by oocyte apoptosis. Acrylamide-induced apoptosis may be associated with destruction of vimentin filaments. PMID:23994668

  12. Acrylamide formation in vegetable oils and animal fats during heat treatment.

    Daniali, G; Jinap, S; Hajeb, P; Sanny, M; Tan, C P

    2016-12-01

    The method of liquid chromatographic tandem mass spectrometry was utilized and modified to confirm and quantify acrylamide in heating cooking oil and animal fat. Heating asparagine with various cooking oils and animal fat at 180°C produced varying amounts of acrylamide. The acrylamide in the different cooking oils and animal fat using a constant amount of asparagine was measured. Cooking oils were also examined for peroxide, anisidine and iodine values (or oxidation values). A direct correlation was observed between oxidation values and acrylamide formation in different cooking oils. Significantly less acrylamide was produced in saturated animal fat than in unsaturated cooking oil, with 366ng/g in lard and 211ng/g in ghee versus 2447ng/g in soy oil, followed by palm olein with 1442ng/g. PMID:27374529

  13. Deep frying: the role of water from food being fried and acrylamide formation

    Gertz Christian

    2003-07-01

    Full Text Available The formation of acrylamide during food frying is generally influenced by food type, thermal treatment and equipment. The acrylamide concentration is increased when frying oils containing a higher level of polar materials or silicone or larger amounts of diglycerides. This effect may be caused by moisture escaping from food that has an enhancing effect on the heat transfer. It was noticed that if the moisture in the frying operation was bound by special adsorbents, the acrylamide content could be reduced by more than 50%. The effects of several additives like citric acid on the formation of acrylamide during frying of chips were also investigated. The mechanism of acrylamide formation in fried foods is discussed to explain these findings.

  14. A review of acrylamide: an industry perspective on research, analysis, formation, and control.

    Taeymans, Dominique; Wood, John; Ashby, Peter; Blank, Imre; Studer, Alfred; Stadler, Richard H; Gondé, Pierre; Van Eijck, Paul; Lalljie, Sam; Lingnert, Hans; Lindblom, Marianne; Matissek, Reinhard; Müller, Detflef; Tallmadge, Dan; O'Brien, John; Thompson, Sara; Silvani, David; Whitmore, Tricia

    2004-01-01

    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

  15. Detection of acrylamide in potato chips using a fluorescent sensing method based on acrylamide polymerization-induced distance increase between quantum dots.

    Hu, Qinqin; Xu, Xiahong; Li, Zhanming; Zhang, Ying; Wang, Jianping; Fu, Yingchun; Li, Yanbin

    2014-04-15

    Acrylamide is a neurotoxin and potential carcinogen, but is found in various thermally processed foods such as potato chips, biscuits, and coffee. Simple and sensitive methods for on-line detection of acrylamide are needed to ensure food safety. In this paper, a novel fluorescent sensing method based on acrylamide polymerization-induced distance increase between quantum dots (QDs) was proposed for detecting acrylamide in potato chips. The functional QDs were prepared by their binding with N-acryloxysuccinimide (NAS), which was characterized by Fourier transform infrared (FR-IR) spectra. The carbon-carbon double bonds of NAS modified QDs polymerized with assistance of photo initiator under UV irradiation, leading to QDs getting closer along with fluorescence intensity decreasing. Acrylamide in the sample participated in the polymerization and induced an increase of fluorescence intensity. This method possessed a linear range from 3.5×10(-5) to 3.5 g L(-1) (r(2)=0.94) and a limit of detection of 3.5×10(-5) g L(-1). Although the sensitivity and specificity cannot be compared with standard LC-MS/MS analysis, this new method requires much less time and cost, which is promising for on-line rapid detection of acrylamide in food processing. PMID:24252761

  16. Grafting copolymerization of acrylamides onto preirradiated PP films

    Chen, Jie; Nho, Young Chang; Kwon, Oh Hyun; Hoffman, Allan S.

    1999-06-01

    Acrylamide (AAm), N,N-Dimethylacrylamide (DMAAm) and N-(3-Dimethylaminopropyl) methacrylamide (DMAPMAAm) were grafted onto polypropylene (PP) films by preirradiation grafting respectively. The effect of irradiation dose, solvent systems and reaction time on the degree of grafting were determined. The grafted sample films were verified by Fourier Transform Infrared (FTIR) spectroscopy in the attenuated total reflectance mode (ATR) and the determination of water contact angle. The blood compatibility of the grafted PP films were evaluated by the determination of platelet adsorption and thrombus. The blood compatibility of grafted PP films seems better than that of original PP films.

  17. Acrylamide content and color development in fried potato strips

    Pedreschi, F.; Kaack, K.; Granby, Kit

    2006-01-01

    Acrylamide formation and changes in color of fried potato strips was investigated in relation to frying temperature and three treatments before frying. Potato strips (0.8 x 0.8 x 5 cm) of Bintje variety were fried at 150, 170 and 190 degrees C until reaching moisture contents of similar to 40 g...... water/100 g (total basis). Prior to frying, potato strips were treated in one of the following ways: (i) immersed in distilled water for 0 min (control), 60 min and 120 min; (ii) blanched in hot water at six different time-temperature combinations (50 degrees C for 40 and 80 min; 70 degrees C for 10 and...... 45 min; 90 degrees C for 3 and 10 min); (iii) immersed in a citric acid solution of 10 g/L for an hour; (iv) immersed in a sodium pyrophosphate solution of 10 g/L for an hour. Acrylamide content and color was determined in the potato strips after frying. Immersed strips in water for 120 min showed a...

  18. Reduction of acrylamide formation in potato slices during frying

    Pedreschi, Franco; Kaack, K.; Granby, Kit

    2004-01-01

    Reduction of acrylamide formation in potato chips was investigated in relation to frying temperature and three treatments before frying. Potato slices (Tivoli variety, diameter: 37 mm, width: 2.2 mm) were fried at 150degreesC, 170degreesC and 190degreesC until reaching moisture contents of similar...... to1.7 g water/100 g (total basis). Prior to frying, potato slices were treated in one of the following ways: (i) soaked in distilled water for 0 min (control), 40 min and 90 min; (ii) blanched in hot water at six different time-temperature combinations (50degreesC for 30 and 70 min; 70degreesC for 8...... chips. Glucose content decreased in similar to32% in potato slices soaked 90 min in distilled water. Soaked slices showed on average a reduction of acrylamide formation of 27%, 38% and 20% at 150degreesC, 170degreesC and 190degreesC, respectively, when they were compared against the control. Blanching...

  19. Acrylamide Mitigation in Potato Chips by Using NaCl

    Pedreschi, Franco; Granby, Kit; Risum, Jørgen

    2010-01-01

    half of this percentage (∼27%) could be attributed to the effect of NaCl and 35% to the effect of the slight heating treatment during salt immersion step (25 °C for 5 min). Blanching seems to make the NaCl diffusion in potato tissue easier leading to a significant acrylamide reduction in the potato...... slices (unblanched or raw potato slices); (2) slices blanched at 90 °C for 5 min in water; (3) slices blanched at 90 °C for 5 min plus immersed in a 1 g/100 g NaCl solution at 25 °C for 5 min; (4) slices blanched at 90 °C for 5 min plus immersed in a 3 g/100 g NaCl solution at 25 °C for 5 min; (5) slices...... blanched at 90 °C for 5 min plus immersed in distilled water at 25 °C for 5 min; and (6) slices blanched at 90 °C for 5 min in a 3 g/100 g NaCl solution. Blanching followed by the immersion of potato slices in 1 g/100 g NaCl solution was effective in reducing acrylamide content in ∼62%; however, almost...

  20. Reduction of acrylamide formation in potato slices during frying

    Pedreschi, Franco; Kaack, K.; Granby, Kit

    2004-01-01

    Reduction of acrylamide formation in potato chips was investigated in relation to frying temperature and three treatments before frying. Potato slices (Tivoli variety, diameter: 37 mm, width: 2.2 mm) were fried at 150degreesC, 170degreesC and 190degreesC until reaching moisture contents of similar...... chips. Glucose content decreased in similar to32% in potato slices soaked 90 min in distilled water. Soaked slices showed on average a reduction of acrylamide formation of 27%, 38% and 20% at 150degreesC, 170degreesC and 190degreesC, respectively, when they were compared against the control. Blanching...... to1.7 g water/100 g (total basis). Prior to frying, potato slices were treated in one of the following ways: (i) soaked in distilled water for 0 min (control), 40 min and 90 min; (ii) blanched in hot water at six different time-temperature combinations (50degreesC for 30 and 70 min; 70degreesC for 8...

  1. Modulation Of Acrylamide-Induced Biochemical Alterations In Albino Rats

    Acrylamide (ACR) is an industrial neurotoxic chemical that has been recently found in carbohydrate rich foods cooked at high temperature. The objective of the current study is to evaluate the protective effects of rosemary extract against ACR-induced toxicity in rats. The experimental rats were divided into four groups included a control group, a group treated orally with rosemary extract by supercritical fluid extractor (150 mg/kg/day) for 14 days, a group treated orally with ACR (50 mg/kg/day) for 14 days and a group treated orally with rosemary extract + acrylamide for 14 days. The results indicated that treatment with ACR alone resulted in a significant decrease in the haematological parameters, triglycerides, insulin, creatine kinase and choline esterase while the concentrations of urea, creatinine, ALT, AST and alkaline phosphatase were increased. Treatment with rosemary extract during ACR treatment reduced the effects induced by ACR. It could be concluded that rosemary extract exhibited a protective action against ACR-induced biochemical alterations in rats. For this reason, rosemary is recommended to be used in cooked food due to its palatable taste and prophylactic effect.

  2. IMPACT OF PRE-TREATMENTS ON THE ACRYLAMIDE FORMATION AND ORGANOLEPTIC EVOLUTION OF FRIED POTATO CHIPS

    Samir Abdel-Monem Ahmed Ismial

    2013-01-01

    Full Text Available The main objective of this investigation was to study the effect of different pre-frying treatments on reduction of acrylamide formation of fried potato Moreover; the impact of different phenol compounds and leaves on acrylamide formation was evaluated. In addition, the effects of these treatments on the sensorial quality of fried potato chips were studied. Results showed that blanching process caused significant decreases in acrylamide content of fried potato. The highest decrease was observed for those samples blanched in MgCl2 (0.1 M, L-cysteine (0.05 M and 0.01 M of citric acid solutions, 97.97, 97.17 and 93.43%, respectively. Soaking of potato slices in water or different solutions significantly reduced the formation of acrylamide. The decreases in acrylamide content ranged from 61.61 to 97.47%. Soaking in crude, semi-purified asparaginase solutions, blanching in hot water plus immersing in the enzyme solutions and soaking in phenolic acid solutions caused significant reduction in the formation of acrylamide of potato chips. Addition of fresh leaves into frying oil significantly influenced acrylamide formation. Oregano, rosemary, bamboo, guava and olive leaves caused the greatest reductions. Potato slices blanched in distilled water at 65°C, NaCl, Mg Cl2 and 0.1 M glutamine had significantly the highest scores of overall acceptability.

  3. Influence of processing conditions on acrylamide content in black ripe olives.

    Casado, Francisco J; Montaño, Alfredo

    2008-03-26

    The presence of acrylamide was investigated in different presentations of commercial black ripe olives, a well-known sterilized alkali-treated product. The analysis was performed by gas chromatography-mass spectrometry (GC-MS) after bromination of acrylamide, using (13C3)acrylamide as internal standard. In-house validation data for commercial ripe olives showed good precision and accuracy of the method, with repeatability below 3% and recoveries between 94 and 105%. Acrylamide was detected in all samples, but its concentration varied significantly from 176 to 1578 microg/kg of pulp. The effects of different processing conditions (two preservation methods and three darkening methods), cultivar (Hojiblanca or Manzanilla), and presentation form (pitted or sliced olives) on acrylamide content were evaluated in experiments performed in an olive-processing plant. All canned samples were sterilized at 121 degrees C for 30 min. Statistical analysis of the data indicated that the effects of darkening method and olive cultivar were the most pronounced. Acrylamide contents did not significantly differ after 6 months of storage. The small amounts of free amino acids and reducing sugars found in olives before sterilization did not significantly correlate with the acrylamide formed. PMID:18303816

  4. Effects of Acrylamide Toxicity on Growth Performance and Serobiochemisty of Wistar Rats

    Almoeiz Y. Hammad

    2013-08-01

    Full Text Available The present study was conducted to obtain information on the effects of various dietary doses of the Acrylamide on Wistar rats. Emphasis was put on changes on growth and serobiochemical constituents of treated rats. Extra pure Acrylamide was fed to Wistar rats at 10, 30, 60 and 90 mg/kg, respectively of the standard diet for 6 weeks. Acrylamide was then withdrawn from the diet for four weeks. Incorporation in diet of the doses 10, 30, 60 and 90 mg/kg acrylamide was toxic to Wistar rats, but fatal only to those of group 5 fed on 90 mg/kg, where five rats (62.5% died on day 18 of the experimental period. Depression in growth was observed in rats that had been fed on the experimental doses for 6 weeks. Neurotoxicity was observed only in the rats fed on acrylamide at 10 (Group 2 and 60 mg/kg (Group 4. These findings were accompanied by alterations in serum aspartate aminotransferase (AST, alanine aminotransferase (ALT and alkaline phosphatase (ALP activities and albumin, globulin and cholesterol concentrations. The alteration on enzymes activities, urea and cholesterol remained even after the 4 weeks withdrawal of acrylamide, whereas, total protein, albumin, globulins and electrolytes concentration returned to their normal values. Acrylamide is considered neurotoxic at dietary levels of 10 and 60 mg/kg and enterohepatonephrotoxic to Wistar rats at dietary level of 10, 30, 60 and 90 mg/kg and fatal at the treatment dose of 90 mg/kg.

  5. Acrylamide Reduction in Potato Chips by Selection of Potato Variety Grown in Iran and Processing Conditions

    Shojaee-Aliabadi, S.; Nikoopour, Hooshang; Kobarfard, Farzad; Parsapour, Mahdi; Moslehishad, Maryam; Hassanabadi, Hassan; Frias, Jesus Maria; Hashemi, Maryam; Dahaghin, Ezzat

    2013-01-01

    Background Acrylamide as a possible carcinogen is known to form in heated carbohydrate-rich food such as potato chips. In this study, the effect of three potato varieties (Agria, Sante and Savalan) and two blanching conditions ((75˚C for 9 min and 83˚C for 2.5 min) on the concentration of precursors and acrylamide reduction in potato chips was investigated. Results Results revealed that potato variety and blanching time-temperature ere important parameters for acrylamide formation in...

  6. Silencing of vacuolar invertase and asparagine synthetase genes and its impact on acrylamide formation of fried potato products.

    Zhu, Xiaobiao; Gong, Huiling; He, Qunyan; Zeng, Zixian; Busse, James S; Jin, Weiwei; Bethke, Paul C; Jiang, Jiming

    2016-02-01

    Acrylamide is produced in a wide variety of carbohydrate-rich foods during high-temperature cooking. Dietary acrylamide is a suspected human carcinogen, and health concerns related to dietary acrylamide have been raised worldwide. French fries and potato chips contribute a significant proportion to the average daily intake of acrylamide, especially in developed countries. One way to mitigate health concerns related to acrylamide is to develop potato cultivars that have reduced contents of the acrylamide precursors asparagine, glucose and fructose in tubers. We generated a large number of silencing lines of potato cultivar Russet Burbank by targeting the vacuolar invertase gene VInv and the asparagine synthetase genes StAS1 and StAS2 with a single RNA interference construct. The transcription levels of these three genes were correlated with reducing sugar (glucose and fructose) and asparagine content in tubers. Fried potato products from the best VInv/StAS1/StAS2-triple silencing lines contained only one-fifteenth of the acrylamide content of the controls. Interestingly, the extent of acrylamide reduction of the best triple silencing lines was similar to that of the best VInv-single silencing lines developed previously from the same potato cultivar Russet Burbank. These results show that an acrylamide mitigation strategy focused on developing potato cultivars with low reducing sugars is likely to be an effective and sufficient approach for minimizing the acrylamide-forming potential of French fry processing potatoes. PMID:26079224

  7. The use of asparaginase to reduce acrylamide levels in cooked food.

    Xu, Fei; Oruna-Concha, Maria-Jose; Elmore, J Stephen

    2016-11-01

    Strategies proposed for reducing the formation of the suspected carcinogen acrylamide in cooked foods often rely on a reduction in the extent of the Maillard reaction, in which acrylamide is formed from the reaction between asparagine and reducing sugars. However, the Maillard reaction also provides desirable sensory attributes of cooked foods. Mitigation procedures that modify the Maillard reaction may negatively affect flavour and colour. The use of asparaginase to convert asparagine to aspartic acid may provide a means to reduce acrylamide formation, while maintaining sensory quality. This review collates research on the use of enzymes, asparaginase in particular, to mitigate acrylamide formation. Asparaginase is a powerful tool for the food industry and it is likely that its use will increase. However, the potential adverse effects of asparaginase treatment on sensory properties of cooked foods and the need to achieve sufficient enzyme-substrate contact remain areas for future research. PMID:27211635

  8. DETERMINATION OF ACRYLAMIDE IN FOOD BY GAS AND LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY

    Michaela Vieriková

    2010-07-01

    Full Text Available  Acrylamide in food was determined by gas chromatography - mass spectrometry (GC-MS after bromination of acrylamide and underivatized acrylamide was quantified by ultra performance liquid chromatography -mass spectrometry (UPLC-MS. Two different sample preparation methods were used and optimised. The GC-MS method was used for various food matrices like breads, potato crisps, potato crackers, french fries. The UPLC-MS method was used for analysis of coffee. The limit of detection and limit of quantification for acrylamide were 7 µg.kg-1 and 20 µg.kg-1 by GC-MS, 9 µg.kg-1  and 30 µg.kg-1 by UPLC-MS. For both methods the reproducibility, given as relative standard deviation was    doi:10.5219/61  

  9. Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type.

    Nguyen, Ha T; Van der Fels-Klerx, H J Ine; Peters, Ruud J B; Van Boekel, Martinus A J S

    2016-02-01

    This study aimed to investigate the effects of sugar type on the reaction mechanism for formation of acrylamide and 5-hydroxymethylfurfural (HMF) during the baking of biscuits at 200°C using multiresponse modelling. Four types of biscuits were prepared: (1) with sucrose, (2) with glucose and fructose, (3) with fructose only and (4) with glucose only. Experimental data showed that HMF concentration was highest in biscuits with glucose and fructose, whereas acrylamide concentration was highest in biscuits with glucose, also having the highest asparagine concentration. Proposed mechanistic models suggested that HMF is formed via caramelisation and that acrylamide formation follows the specific amino acid route, i.e., reducing sugars react with asparagine to form the Schiff base before decarboxylation, to generate acrylamide without the Amadori rearrangement product and sugar fragmentation. Study results contribute to understanding chemical reaction pathways in real food products. PMID:26304386

  10. Formation of magnetite nanoparticles in poly(acrylamide) gels

    Starodubtsev, Sergey G [Physics Department, M V Lomonosov Moscow State University, Leninsky Gory, Moscow 119992 (Russian Federation); Saenko, Evheniy V [Physics Department, M V Lomonosov Moscow State University, Leninsky Gory, Moscow 119992 (Russian Federation); Dokukin, Maxim E [Physics Department, M V Lomonosov Moscow State University, Leninsky Gory, Moscow 119992 (Russian Federation); Aksenov, Viktor L [Physics Department, M V Lomonosov Moscow State University, Leninsky Gory, Moscow 119992 (Russian Federation); Klechkovskaya, Vera V [Institute of Crystallography, Russian Academy of Sciences, 59 Leninsky Prospekt, Moscow 117333 (Russian Federation); Zanaveskina, Irina S [Institute of Crystallography, Russian Academy of Sciences, 59 Leninsky Prospekt, Moscow 117333 (Russian Federation); Khokhlov, Alexei R [Physics Department, M V Lomonosov Moscow State University, Leninsky Gory, Moscow 119992 (Russian Federation)

    2005-03-16

    Magnetic gels with magnetite nanoparticles incorporated in a matrix of poly(acrylamide) gel were studied. Magnetite was synthesized through coprecipitation of Fe(II) and Fe(III) in the gel phase, in the solution of linear polymer and in aqueous solution without polymer in alkaline media. The effects of network structure and of the concentration of iron salts in the swollen networks on the composition, structure and properties of magnetic gels have been studied by electron diffraction, XRD, transmission electron microscopy and vibration sample magnetometry. The average size of magnetite nanoparticles, D, is of the order of 10 nm. It decreases with the increase of polymer concentration in the gel phase. In the dried gels the particles form spherical aggregates (diameter about 150 nm), whereas in the solution of linear polymer, in the aqueous solution of iron salts and in the gel with high content of polymer the aggregates have irregular shape.

  11. Burden of disease of dietary exposure to acrylamide in Denmark

    Jakobsen, Lea Sletting; Granby, Kit; Knudsen, Vibeke Kildegaard;

    2016-01-01

    Acrylamide (AA) is a process-contaminant that potentially increases the risk of developing cancer in humans. AA is formed during heat treatment of starchy foods and detected in a wide range of commonly consumed products. Increased focus on risk ranking and prioritization of major causes of disease...... makes it relevant to estimate the impact that exposure to chemical contaminants and other hazards in food have on health. In this study, we estimated the burden of disease (BoD) caused by dietary exposure to AA, using disability adjusted life years (DALY) as health metric.We applied an exposure...... due to exposure to AA through foods, as estimated by the most conservative approach.This result should be used to inform risk management decisions and for comparison with BoD of other food-borne hazards for prioritizing policies. However, our study shows that careful evaluation of methodological...

  12. Polymerisation by acrylamide and acrylic acid inverse suspension

    Sergio Alejandro LLoreda Blanco

    2010-04-01

    Full Text Available This work describes polymerisation by inverse suspension of acrylamide monomers and acrylic acid for forming homopolymers or copolymers This type of polymersitaion's advantages are described and reasons given for why it should be studied. The article stresses the importance of these types of monomer for obtaining materials presenting great affinity for water, such as super-absorbents and controlled liberation mechanism. Important aspects are presented such as type of initiation, monomer composition and continuous phase composition; parameters are described offering an important basis for formulating a system leading to successfully obtaining the desired materials' most relevant characteristics such as particle distribution and size polymerisation kinetics, conversion and water absorption capacity respecting the system's modifiable parameters. The foregoing is important since the product can be modified, bestowing propierties on it which are suitable for its use.

  13. Acrylamide: formation, occurrence in food products, detection methods, and legislation.

    Arvanitoyannis, Ioannis S; Dionisopoulou, Niki

    2014-01-01

    This review aims at summarizing the most recent updates in the field of acrylamide (AA) formation (mechanism, conditions) and the determination of AA in a number of foods (fried or baked potatoes, chips, coffee, bread, etc). The methods applied for AA detection [Capillary Electrophoresis-Mass Spectrometry (CE-MS), Liquid Chromatography-Mass Spectrometry (LC-MS), Non-Aqueous Capillary Electrophoresis (NACE), High Performance Liquid Chromatography-Mass Spectrometry (HPLC-MS), Pressurized Fluid Extraction (PFE), Matrix Solid-Phase Dispersion (MSPD), Gas Chromatography-Mass Spectrometry (GC-MS), Solid-Phase MicroExtraction-Gas Chromatography (SPME-GC), Enzyme Linked Immunosorbent Assay (ELISA), and MicroEmulsion ElectroKinetic Chromatography (MEEKC) are presented and commented. Several informative figures and tables are included to show the effect of conditions (temperature, time) on the AA formation. A section is also included related to AA legislation in EU and US. PMID:24345045

  14. SYSTEME ACRYLAMIDE/4VP/BENTONITE,PROPRIETES ET APPLICATIONS.

    BENZEMRA, NASSIBA

    2015-01-01

    nous avons réalisé la polymérisation radicalaire de l’acrylamide en solution aqueuse dans les conditions adiabatiques ,en utilisant le persulfate d'ammonium comme initiateur .Centre technique de polymérisation nous permet d'obtenir des polymères de trais grandes masses moléculaires .les produits obtenus ont été caractérisés . l'hydrolyse basique du polyamide en solution a 60°C est étudiée .les superpolyamides hydrolysés sont caractérisés par spectroscopie Infra-Rouge a transformée de fourr...

  15. Mechanistic studies on uranyl ion initiated photopolymerization of acrylamide

    The mechanism of the uranyl ion photoinitiated polymerization of acrylamide has been studied in aqueous solutions and in acetone. Steady-state and dynamic luminescence quenching studies show that initiation proceeds through a thermally activated bimolecular interaction between *UO22+ and monomer involving electron or charge transfer. Results from various studies show that the mechanism previously suggested for this process, involving energy transfer, is incorrect. ESR studies suggest that initiation involves formation of a uranium(V)-radical pair. Polymerization then proceeds through a radical mechanism in both solvents. With the exception of the chloride, the yields do not depend upon the counter-ion. Polymer is frequently produced with adsorbed uranyl ions, which can be separated by dialysis. In agreement with previous studies, photopolymerization proceeds without significant overall reduction in the uranyl concentration. It is shown that this is probably due to any intermediate uranium(V) being reoxidized by monomer, with concurrent thermal initiation of polymerization. (orig.)

  16. Potential Risk of Acrylamide Formation in Different Cultivars of Amaranth and Quinoa

    Graeff, S.; Stockmann, F.; Weber, A.; Berhane, B; Mbeng, K.J.; Rohitrattana, R.; Salazar, P.; Shoko, P.; Kaul, H.-P.; W. Claupein

    2008-01-01

    Acrylamide (AA), a potential human carcinogen, is formed in strongly heated carbohydrate-rich food as a part of the Maillard-reaction. The amino acid asparagine (Asn) and reducing sugars are considered to be the main precursors for AA formation. So far, research in AA has mainly focused on potato and cereal products, indicating the relevance of species, cultivars, amount of N fertilizer, and climatic conditions. Potential additional sources of acrylamide in food products might be pseudocereal...

  17. Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox.

    Palermo, M; Gökmen, V; De Meulenaer, B; Ciesarová, Z; Zhang, Y; Pedreschi, F; Fogliano, V

    2016-06-15

    FoodDrinkEurope Federation recently released the latest version of the Acrylamide Toolbox to support manufacturers in acrylamide reduction activities giving indication about the possible mitigation strategies. The Toolbox is intended for small and medium size enterprises with limited R&D resources, however no comments about the pro and cons of the different measures were provided to advise the potential users. Experts of the field are aware that not all the strategies proposed have equal value in terms of efficacy and cost/benefit ratio. This consideration prompted us to provide a qualitative science-based ranking of the mitigation strategies proposed in the acrylamide Toolbox, focusing on bakery and fried potato products. Five authors from different geographical areas having a publication record on acrylamide mitigation strategies worked independently ranking the efficacy of the acrylamide mitigation strategies taking into account three key parameters: (i) reduction rate; (ii) side effects; and (iii) applicability and economic impact. On the basis of their own experience and considering selected literature of the last ten years, the authors scored for each key parameter the acrylamide mitigation strategies proposed in the Toolbox. As expected, all strategies selected in the Toolbox turned out to be useful, however, not at the same level. The use of enzyme asparaginase and the selection of low sugar varieties were considered the best mitigation strategies in bakery and in potato products, respectively. According to authors' opinion most of the other mitigation strategies, although effective, either have relevant side effects on the sensory profile of the products, or they are not easy to implement in industrial production. The final outcome was a science based commented ranking which can enrich the acrylamide Toolbox supporting individual manufacturer in taking the best actions to reduce the acrylamide content in their specific production context. PMID:26666890

  18. Acrylamide in relation to asparagine in baked and toasted wheat and rye bread.

    Granby, Kit; Nielsen, Nikoline Juul; Hedegaard, Rikke V; Christensen, Tue; Kann, Mette; Skibsted, Leif H.

    2009-01-01

    Abstract Acrylamide in baked and toasted wheat and rye bread was studied in relation to the contents of asparagine in flour, dough, bread and toasts. The asparagine was consumed during bread preparation resulting in a reduced acrylamide contents in the products. In wheat bread 12% of the asparagine initially present in the flour (0.14g kg-1) was left after yeast fermentation and baking, while for rye bread 82% of the asparagine was left after sourdough fermentation and baking. The ...

  19. The effect of domestic preparation of some potato products on acrylamide content.

    Michalak, Joanna; Gujska, Elżbieta; Klepacka, Joanna

    2011-11-01

    The influence that food heating has on the concentration of acrylamide in home-cooked potato dishes prepared by high-temperature, such as pan-frying, deep-frying, roasting and microwave heating was analyzed. The experiment was performed with commercially available deep-frozen par-fried French fries and deep-frozen par-fried potato products other than French fries (cubes, wedges, noisettes, pancakes). Acrylamide was found in all deep-frozen par-fried French fries and other deep-frozen par-fried potato products before domestic preparation. The mean level of acrylamide content in all frozen potato products before preparation was found to be 322 μg/kg. Potato products were then prepared at 180 °C for 3 min and at 220 °C for 10 min. After domestic preparation (roasting, pan-frying, deep-frying and microwave heating) it was found that the level of acrylamide in all products increased. Acrylamide content in the analyzed samples significantly increased as the temperature and time of processing increased. The statistical analysis showed significant differences (P food preparation. The level of acrylamide increased with the increased heating temperature and heating time. Additionally, the preparation method of roasting was significantly lower in acrylamide content (P < 0.05) than the preparation method of microwaving although both preparation methods used the same conditions (time and temperature). These results suggest that microwaving might be more favourable to the formation of acrylamide than conventional heating methods, such as roasting. PMID:21853292

  20. Charakterisierung der DNA-schädigenden Wirkung von Acrylamid in Lebensmitteln am Modell der Ratte

    Feld, Julia

    2010-01-01

    Die alpha,beta-ungesättigte Carbonylverbindung Acrylamid entsteht beim Erhitzen von kohlenhydratreichen Lebensmitteln aus der Reaktion von Aminosäuren (hauptsächlich Asparagin) und reduzierenden Zuckern als Nebenprodukt der Maillard-Reaktion. In Langzeitstudien an Ratten wurde ein kanzerogenes Potential von Acrylamid nachgewiesen, was zu seiner Klassifizierung als „wahrscheinlich kanzerogen am Menschen“ (Kategorie 2a) durch die International Agency for Research on Cancer führte. Als Auslöser ...

  1. Variation in acrylamide concentration in French fries : effects of control measures in food service establishments

    Sanny, M.A.I.

    2012-01-01

    The aim of this thesis was first to identify the major technological and managerial factors and to investigate their contribution to variation in acrylamide concentrations.  The second aim was to investigate the effect of technological and managerial control measures on the concentration and variation of acrylamide in the preparation of French fries in food service establishments (FSE).  The variation ininitial concentration of reducing sugars, variable frying conditions and food ha...

  2. Update on acrylamide levels in food from monitoring years 2007 to 2010

    European Food Safety Authority

    2012-01-01

    Recommendations on the monitoring of acrylamide levels in food by the European Commission (EC) were extended in 2010 (EC, 2010). The new Recommendation includes a revised categorisation of food products for monitoring purposes. This report describes the results of European acrylamide monitoring during the period from 2007 to 2010 using the revised product categorisation with 10 main food categories and an additional 26 sub-categories. Twenty-five European countries submitted a total ...

  3. Multiplexed holographic data page storage on a polyvinyl alcohol/acrylamide photopolymer memory

    Fernández Varó, Elena; Ortuño Sánchez, Manuel; Gallego Rico, Sergi; Márquez Ruiz, Andrés; García Llopis, Celia; Beléndez Vázquez, Augusto; Pascual Villalobos, Inmaculada

    2008-01-01

    Holographic data pages were multiplexed in different thickness layers of a polyvinyl alcohol/acrylamide photopolymer. This material is formed of acrylamide photopolymers, which are considered interesting materials for recording holographic memories. A liquid crystal device was used to modify the object beam and store the data pages. A peristrophic multiplexing method is used to store a large number of data pages in the same spot in the material. The bit error rate was calculated fitting the h...

  4. Acrylamide formation in low-fat potato snacks and its correlation with color development

    Majcher, Malgorzata A.; Jeleñ, Henryk H.

    2007-01-01

    Abstract In the Institute of Food Technology of Plant Origin at Agricultural University of Poznań a recipe and technological process of low-fat potato snacks (7% of fat) production, using a combination of extrusion and a roasting process was developed. Due to the character of the product obtained, the amount of acrylamide was analyzed. At the same time, influence of temperature and time of heating on acrylamide formation was verified as well as correlated with color developmen...

  5. Rapid determination of acrylamide contaminant in conventional fried foods by gas chromatography with electron capture detector.

    Zhang, Yu; Dong, Yi; Ren, Yiping; Zhang, Ying

    2006-05-26

    Gas chromatography coupled with electron capture detector (GC-ECD) was successfully developed and applied for the rapid determination of acrylamide in conventional fried foods, such as potato crisps, potato chips, and fried chicken wings. The method included defatting with n-hexane, extraction with aqueous solution of sodium chloride (NaCl), derivatization with potassium bromate (KBrO3) and potassium bromide (KBr), and liquid-liquid extraction with ethyl acetate. The final acrylamide extract was analyzed by GC-ECD for quantification and by GC-MS for confirmation. The chromatographic analysis was performed on the HP-INNOWax capillary column, and good retention and peak response of acrylamide were achieved under the optimal conditions (numbers of theoretical plates N = 83,815). The limit of detection (LOD) was estimated to be 0.1 microg kg(-1) on the basis of ECD technique. Recoveries of acrylamide from conventional samples spiked at levels of 150, 500 and 1000 microg kg(-1) (n = 4 for each level) ranged between 87 and 97% with relative standard deviations (RSD) of less than 4%. Furthermore, the GC-ECD method showed that no clean-up steps of acrylamide derivative would be performed prior to injection and was slightly more sensitive than the MS/MS-based methods. Validation and quantification results demonstrated that this method should be regarded as a new, low-cost, and robust alternative for conventional investigation of acrylamide. PMID:16580677

  6. On-line stacking techniques for the nonaqueous capillary electrophoretic determination of acrylamide in processed food

    In the present study, field amplified sample stacking (FASS) techniques in the nonaqueous capillary electrophoresis method (NACE) were introduced for the on-line concentration of the acrylamide to improve acrylamide detection at 210 nm by diode-array detection. Acetonitrile (ACN) as a nonaqueous solvent permits acrylamide to be protonated through the change of its acid-base chemistry, allowing capillary electrophoretic separation of this compound. Choosing 30 mmol L-1 HClO4, 20 mmol L-1 NaClO4, 218 mmol L-1 CH3COOH in ACN as the separation electrolyte and employing sample stacking methods, the LOD value of acrylamide was decreased to 2.6 ng mL-1 with electrokinetic injection and 4.4 ng mL-1 with hydrodynamic injection. Optimized stacking conditions were applied to the determination of acrylamide in several foodstuffs. The method is simple, rapid, inexpensive, and widely applicable for the determination of acrylamide in food samples

  7. Acrylamide exposure and incidence of breast cancer among postmenopausal women in the Danish Diet, Cancer and Health study

    Olesen, Pelle Thonning; Olsen, Anja; Frandsen, Henrik Lauritz;

    2008-01-01

    within a prospective cohort study on the association between breast cancer and exposure to acrylamide using biomarkers. N-terminal hemoglobin adduct levels of acrylamide and its genotoxic metabolite, glycidamide in red blood cells were analyzed (by LC/MS/MS) as biomarkers of exposure on 374 breast cancer......Acrylamide, a probable human carcinogen, is formed in several foods during high-temperature processing. So far, epidemiological studies have not shown any association between human cancer risk and dietary exposure to acrylamide. The purpose of this study was to conduct a nested case control study...... cases and 374 controls from a cohort of postmenopausal women. The adduct levels of acrylamide and glycidamide were similar in cases and controls, with smokers having much higher levels (similar to 3 times) than nonsmokers. No association was seen between acrylamide-hemoglobin levels and breast cancer...

  8. Protective effect of rosemary on acrylamide motor neurotoxicity in spinal cord of rat offspring: postnatal follow-up study.

    Al-Gholam, Marwa A; Nooh, Hanaa Zakaria; El-Mehi, Abeer E; El-Barbary, Abd El-Moneum; Fokar, Ahmed Zo El

    2016-03-01

    The direct interactive effects of rosemary and acrylamide on the development of motor neurons in the spinal cord remains unknown. Our goal is to confirm the protective effects of rosemary against motor neuronal degeneration induced by acrylamide in the developing postnatal rat spinal cord using a postnatal rat model. We assigned the offspring of treated female rats into control, rosemary; acrylamide group; and recovery groups. This work depended on clinical, histopathological, morphometrically, immunohistochemical and genetic methods. In the acrylamide group, we observed oxidation, motor neuron degeneration, apoptosis, myelin degeneration, neurofilament reduction, reactive gliosis. Whoever, concomitant rosemary intake and withdrawal of acrylamide modulate these effects. These findings proof that dietary rosemary can directly protect motor neuron against acrylamide toxicity in the mammalian developing spinal cord. PMID:27051566

  9. Determining the amount of Acrylamide in Potato Chips Using Xanthydrol as a Derivative Representative with Gas Chromatography-Mass Spectrometry

    Maryam Zokaei; Marzieh Kamankesh; Saeideh Shojaei; Abdorreza Mohammadi

    2016-01-01

    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 gas chromatography-mass spectrometry. Materials and Methods: Important factors in the derivatizat...

  10. Effective treatment for suppression of acrylamide formation in fried potato chips using L-asparaginase from Bacillus subtilis

    Onishi, Yohei; Prihanto, Asep A.; Yano, Shigekazu; Takagi, Kazuyoshi; Umekawa, Midori; Wakayama, Mamoru

    2015-01-01

    It has been reported that acrylamide, a potential carcinogen, is formed from the reaction of L-asparagine (L-Asn) and reducing sugars contained in foods during heating processes and free asparagine is a limiting factor for acrylamide formation. It has been reported that potato products such as potato chips, which are made through heating processes, contain high levels of acrylamide. To decrease the amount of L-Asn in potatoes using L-asparaginase, effective treatment conditions of sliced pota...

  11. Update on acrylamide levels in food from monitoring years 2007 to 2010

    European Food Safety Authority

    2012-10-01

    Full Text Available

    Recommendations on the monitoring of acrylamide levels in food by the European Commission (EC were extended in 2010 (EC, 2010. The new Recommendation includes a revised categorisation of food products for monitoring purposes. This report describes the results of European acrylamide monitoring during the period from 2007 to 2010 using the revised product categorisation with 10 main food categories and an additional 26 sub-categories. Twenty-five European countries submitted a total of 13 162 acrylamide results for the four-year period including 2 200 results for the year 2010. During the monitoring period, time trends in acrylamide levels for the food categories were estimated. In 2010, middle bound mean acrylamide values ranged from 31 μg/kg for ‘other processed cereal based foods for infants and young children’ to 1 350 μg/kg for ‘coffee substitutes’. The highest 95th percentile value of 8 044 μg/kg was reported for ‘instant coffee’. The trend analysis showed only few changes in acrylamide levels from 2007 to 2010. At main food category level, a ‘common European trend’ was a decrease in acrylamide levels for ‘processed cereal based foods for infants and young children’ and an increase for ‘coffee and coffee substitutes’. As a ‘common European trend’ at sub-category level, acrylamide levels of ‘biscuits and rusks for infants and young children’ and ‘non-potato savoury snacks’ showed a decrease and an increase was seen for ‘crisp bread’. A marginal decrease was observed for the sub-category ‘other processed cereal based foods for infants and young children’ and a marginal increase was observed for ‘French fries from fresh potatoes’ as well as for ‘instant coffee’. Although only applicable from 2011, acrylamide levels were compared with indicative values recommended by the EC. Indicative values were exceeded in the case of 3-20 % of samples in different food categories based on

  12. Determination of acrylamide in starch-based foods by HPLC with pre-column ultraviolet derivatization.

    Geng, Zhiming; Wang, Peng; Liu, Aiming

    2011-01-01

    A new method is developed for the determination of acrylamide in starch-based foods. The method included the extraction of acrylamide with water, defatting with hexane, derivatization with potassium bromate (KBrO(3)) and potassium bromide (KBr), liquid-liquid extraction with ethyl acetate-hexane (4:1), and concentration. The final analyte (2-bromopropenamide, 2-BPA) is analyzed by high-performance liquid chromatography coupled with diode array detection for quantification and by gas chromatography coupled to mass spectrometry for confirmation. The chromatographic analysis is performed on an ODS-3 C(18) column, and good retention and peak response of acrylamide are achieved under the optimal conditions. The limit of detection and quantitation are estimated to be 15 and 50 μg/kg, respectively. The recoveries of acrylamide from the commercial samples are spiked at levels of 50-1000 μg/kg, and range between 89.6 and 102.0%. These results show that this method should be regarded as a new, low-cost, and robust alternative for conventional investigation of acrylamide. PMID:22080811

  13. Determination of Residual Acrylamide in Medical Polyacrylamide Hydrogel by High Performance Liquid Chromatography tandem Mass Spectroscopy

    WEI-WEI LI; HUI LI; ZHI-FEI LIU; QUN QIAO

    2009-01-01

    Objective To determine residual acrylamide in medical polyacrylamide hydrogel by high performance liquid chromatography tandem mass spectroscopy (HPLC-MS). Methods After 13C3 labeled acrylamide was added, the sample was extracted with water and then cleaned up with ExtrelutTM 20. The polyaerylamide hydrogel sample and 20 clinical cases were analyzed by HPLC-MS/MS and isotope dilution quantifying technique in selected reaction monitoring (SRM) mode. Results Acrylamide was separated from polyacrylamide hydrogel. The concentration of acrylamide in polyacrylamide hydrogel ranged from 3.9×109 to 3.1×108g/L in the 20 clinical cases. The peak area was favorable linear and the range was up to 3 000 μg/L. The recovery rate was 103.1% with a relative standard deviation (RSD) of 6.20%, when the mark level was 50 μg/L. Conclusion HPLC-MS is a rapid, accurate, and sensitive method for the determination of residual acrylamide in medical polyacrylamide hydrogel.

  14. Synthesis and Characterization of Poly(2-Hydroxyethylethylmethacrylate-Co-Acrylamide Hydrogel for Intestinal Drug Delivery

    Prachi U. Trivedi

    2013-07-01

    Full Text Available Hydrogels, the swellable polymeric materials have been used widely as a carrier for drug delivery systems and have gained attention owing to their peculiar characteristics like swelling in aqueous medium, pH or temperature sensitivity or sensitivity towards external stimuli. Hydrogels being biocompatible due to their high water content and low interfacial tension with the biological fluids have been helpful as targetable carriers for bioactive drugs with tissue specificity. The purpose of research is to provide the targeted drug release in the intestine for a prolong period of time. pH sensitive hydrogel, 2-Hydroxyethylmethacrylate-co-acrylamide was prepared by polymerization in aqueous solution from 2-Hydroxyethlmethacrylate(2-HEMA and acrylamide monomers using N,N-Methylenebis(acrylamide as a cross linker. It was shown that the swelling behavior of 2-HEMA-co-acrylamide can be controlled by changing the molar concentration of acrylamide. The hydrogel was characterized by FT-IR, SEM, tests to assess swellability, drug loading and dissolution techniques.

  15. Effect of chitosan on the formation of acrylamide and hydroxymethylfurfural in model, biscuit and crust systems.

    Mogol, Burçe Ataç; Gökmen, Vural

    2016-08-10

    Chitosan has been popular as a natural food preservative due to its antibacterial and antifungal activities. It may be used in thermally processed foods such as bread to delay staling and improve the microbial stability during the shelf-life. However, the thermal process could lead to the formation of harmful compounds in bakery products through chemical reactions, in which chitosan could take part. Therefore, this study aims to investigate the effect of chitosan on the formation of acrylamide and hydroxymethylfurfural (HMF) in different model systems. Addition of acid to the asparagine-glucose model system decreased the initial rate of acrylamide formation to approx. 4-times. The chitosan included model system contained higher acrylamide than the asparagine-glucose-acid model but still lower than the asparagine-glucose model system. The HMF content was decreased in the presence of acid due to acid-catalyzed degradation. Additionally, HMF is a potent carbonyl source and utilized in the Maillard reaction. In biscuit samples, addition of acid or chitosan solution to the dough did not significantly affect the acrylamide formation (p > 0.05), however addition of acid increased the formed HMF. In crust samples, acrylamide formation was decreased by acid, while chitosan showed no additional decrease. No interaction was found between HMF and chitosan. The results suggest that the effect of chitosan should be carefully evaluated apart from the effect of acid, in which chitosan was solubilized. PMID:27406058

  16. Radiation modification of water absorption of cassava starch by acrylic acid/acrylamide

    Graft co polymerizations of acrylamide and/or acrylic acid onto cassava starch by a simultaneous irradiation technique using gamma-rays as the initiator were studied with regard to various parameters of importance: the monomer-to-cassava starch ratio, total dose (kGy), dose rate (kGy h-1), acrylamide-to-acrylic acid ratio, and the addition of nitric acid and maleic acid as the additives. Grafting parameters were determined in relation to the water absorption of the saponified graft copolymer. The water absorption of the saponified graft copolymer in salt and buffer solutions of different ionic strengths was also measured, from which the super absorbent properties are found to be P H sensitive. The starch graft copolymers of acrylamide and acrylic acid give higher water absorption than the starch graft copolymers of either acrylamide or acrylic acid alone. The porosity of the saponified starch graft copolymers prepared by the acrylamide/acrylic acid ratios of 70:30 and 50:50 was much higher than the porosity of copolymers in terms of fine networks. Ionic strength and multi-oxidation states of the saline and buffer solutions markedly decreased the water absorption of the saponified cassava starch grafted super absorbent polymers.

  17. A Monte Carlo risk assessment model for acrylamide formation in French fries.

    Cummins, Enda; Butler, Francis; Gormley, Ronan; Brunton, Nigel

    2009-10-01

    The objective of this study is to estimate the likely human exposure to the group 2a carcinogen, acrylamide, from French fries by Irish consumers by developing a quantitative risk assessment model using Monte Carlo simulation techniques. Various stages in the French-fry-making process were modeled from initial potato harvest, storage, and processing procedures. The model was developed in Microsoft Excel with the @Risk add-on package. The model was run for 10,000 iterations using Latin hypercube sampling. The simulated mean acrylamide level in French fries was calculated to be 317 microg/kg. It was found that females are exposed to smaller levels of acrylamide than males (mean exposure of 0.20 microg/kg bw/day and 0.27 microg/kg bw/day, respectively). Although the carcinogenic potency of acrylamide is not well known, the simulated probability of exceeding the average chronic human dietary intake of 1 microg/kg bw/day (as suggested by WHO) was 0.054 and 0.029 for males and females, respectively. A sensitivity analysis highlighted the importance of the selection of appropriate cultivars with known low reducing sugar levels for French fry production. Strict control of cooking conditions (correlation coefficient of 0.42 and 0.35 for frying time and temperature, respectively) and blanching procedures (correlation coefficient -0.25) were also found to be important in ensuring minimal acrylamide formation. PMID:19659557

  18. Burden of disease of dietary exposure to acrylamide in Denmark.

    Jakobsen, Lea Sletting; Granby, Kit; Knudsen, Vibeke Kildegaard; Nauta, Maarten; Pires, Sara Monteiro; Poulsen, Morten

    2016-04-01

    Acrylamide (AA) is a process-contaminant that potentially increases the risk of developing cancer in humans. AA is formed during heat treatment of starchy foods and detected in a wide range of commonly consumed products. Increased focus on risk ranking and prioritization of major causes of disease makes it relevant to estimate the impact that exposure to chemical contaminants and other hazards in food have on health. In this study, we estimated the burden of disease (BoD) caused by dietary exposure to AA, using disability adjusted life years (DALY) as health metric. We applied an exposure-based approach and proposed a model of three components: an exposure, health-outcome, and DALY-module. We estimated BoD using two approaches for estimating cancer risk based on toxicological data and two approaches for estimating DALY. In Denmark, 1.8 healthy life years per 100.000 inhabitants are lost each year due to exposure to AA through foods, as estimated by the most conservative approach. This result should be used to inform risk management decisions and for comparison with BoD of other food-borne hazards for prioritizing policies. However, our study shows that careful evaluation of methodological choices and assumptions used in BoD studies is necessary before use in policy making. PMID:26845613

  19. The genotoxicity of acrylamide and glycidamide in big blue rats.

    Mei, Nan; McDaniel, Lea P; Dobrovolsky, Vasily N; Guo, Xiaoqing; Shaddock, Joseph G; Mittelstaedt, Roberta A; Azuma, Mizuo; Shelton, Sharon D; McGarrity, Lynda J; Doerge, Daniel R; Heflich, Robert H

    2010-06-01

    Acrylamide (AA), a mutagen and rodent carcinogen, recently has been detected in fried and baked starchy foods, a finding that has prompted renewed interest in its potential for toxicity in humans. In the present study, we exposed Big Blue rats to the equivalent of approximately 5 and 10 mg/kg body weight/day of AA or its epoxide metabolite glycidamide (GA) via the drinking water, an AA treatment regimen comparable to those used to produce cancer in rats. After 2 months of dosing, the rats were euthanized and blood was taken for the micronucleus assay; spleens for the lymphocyte Hprt mutant assay; and liver, thyroid, bone marrow, testis (from males), and mammary gland (females) for the cII mutant assay. Neither AA nor GA increased the frequency of micronucleated reticulocytes. In contrast, both compounds produced small (approximately twofold to threefold above background) but significant increases in lymphocyte Hprt mutant frequency (MF, p genotoxicity in tumor target tissue was weak, in combination with the responses in surrogate tissues, the results are consistent with AA being a gene mutagen in the rat via metabolism to GA. PMID:20200216

  20. Dietary acrylamide intake and the risk of head-neck and thyroid cancers : results from the netherlands cohort study

    Schouten, L.J.; Hogervorst, J.G.F.; Konings, E.J.M.; Goldbohm, R.A.; Brandt, P.A. van den

    2009-01-01

    Acrylamide exposure has been related to an increased incidence of oral and thyroid tumors in animal studies. In 1986, 120,852 persons (aged 55-69 years) were included in the Netherlands Cohort Study. Dietary acrylamide intake was assessed with a food frequency questionnaire and was based on chemical

  1. The volume of Purkinje cells decreases in the cerebellum of acrylamide-intoxicated rats, but no cells are lost

    Larsen, Jytte Overgaard; Tandrup, T; Braendgaard, H

    1994-01-01

    The effects of acrylamide intoxication on the numbers of granule and Purkinje cells and the volume of Purkinje cell perikarya have been evaluated with stereological methods. The analysis was carried out in the cerebella of rats that had received a dose of 33.3 mg/kg acrylamide, twice a week, for 7...

  2. Analysis of hemoglobin adducts from acrylamide, glycidamide, and ethylene oxide in paired mother/cord blood samples from Denmark

    von Stedingk, Hans; Vikström, Anna C; Rydberg, Per;

    2011-01-01

    The knowledge about fetal exposure to acrylamide/glycidamide from the maternal exposure through food is limited. Acrylamide, glycidamide, and ethylene oxide are electrophiles and form adducts with hemoglobin (Hb), which could be used for in vivo dose measurement. In this study, a method for analy...

  3. The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips.

    Lim, P K; Jinap, S; Sanny, M; Tan, C P; Khatib, A

    2014-01-01

    The objective of this study was to evaluate the precursors of acrylamide formation in sweet potato (SP) (Ipomoea batatas L. Lam) chips and to determine the effect of different types of vegetable oils (VOs), that is, palm olein, coconut oil, canola oil, and soya bean oil, on acrylamide formation. The reducing sugars and amino acids in the SP slices were analyzed, and the acrylamide concentrations of SP chips were measured. SP chips that were fried in a lower degree of unsaturation oils contained a lower acrylamide concentration (1443 μg/kg), whereas those fried with higher degree of unsaturated oils contained a higher acrylamide concentration (2019 μg/kg). SP roots were found to contain acrylamide precursors, that is, 4.17 mg/g glucose and 5.05 mg/g fructose, and 1.63 mg/g free asparagine. The type of VO and condition used for frying, significantly influenced acrylamide formation. This study clearly indicates that the contribution of lipids in the formation of acrylamide should not be neglected. PMID:24344977

  4. Pre-diagnostic acrylamide exposure and survival after breast cancer among postmenopausal Danish women

    Olsen, Anja; Christensen, Jane; Outzen, Malene;

    2012-01-01

    especially regards endocrine related tumors. In human epidemiological studies, dietary exposure to acrylamide has also been suggested related to higher risk of endocrine related tumors, like estrogen sensitive breast cancer. The aim of the present study was to evaluate if pre-diagnostic acrylamide exposure......, measured by acrylamide and glycidamide hemoglobin adducts (AA-Hb and GA-Hb), were associated to mortality in breast cancer cases. Among 24,697 postmenopausal women included into a Danish cohort between 1993 and 1997, 420 developed breast cancer before 2001 and 110 died before 2009. AA-Hb and GA......-Hb concentrations measured in blood samples were related to mortality by Cox proportional hazard models. Estimates are given per 25pmol/g globin higher levels.Among non-smokers, higher concentrations of GA-Hb were associated to a higher hazard rate of breast cancer specific mortality (HR (95% CI): 1.63 (1...

  5. Pre-irradiation induced graft copolymerization of MCC powder with acrylamide

    Microcrystalline cellulose-graft-Acrylamide (MCC-g-AM) was synthesized by 60Co γ-rays pre-irradiation method. The effects of various reaction conditions on the grafting degree and the utilization ratio of acrylamide were studied. The structures of the grafted copolymers were characterized by Fourier transform infrared spectroscopy (FT-IR). The highest grafting degree and utilization ratio of acrylamide were more than 65%, which was obtained at reaction time of 3 h, pre-absorbed dose of 35 kGy, reaction temperature of 40 degree C, MCC/AM mass ratio of 0.5:1, Fe(NH4)2(SO4)2·6H2O/AM mass ratio of 0.01%, and AM monomer concentration of 5%. (authors)

  6. New corrosion inhibitor acrylamide methyl ether for mild steel in 1 M HCl

    Ma, Xinyu; Jiang, Xiaohui; Xia, Shuwei; Shan, Mingli; Li, Xia; Yu, Liangmin; Tang, Qunwei

    2016-05-01

    Pursuit of good inhibition performance has been a persistent objective for advanced inhibitor industry. Here we demonstrate the experimental realization of a new corrosion inhibitor acrylamide methyl ether (AAME) from N-Methylol acrylamide (N-MAM) for mild steel in 1 M HCl. The resultant adsorption films have inhibition efficiency as high as 96.2%. Moreover, a theoretical investigation is also launched to demonstrate the potential mechanism behind the promising corrosion behaviors. This work represents a significant step forward, as it demonstrates how to make scalable AAME inhibitors as well as to enhance inhibition performances for high-efficiency and cost-effective corrosion inhibition platforms.

  7. Kinetics of formation of acrylamide and Schiff base intermediates from asparagine and glucose

    Hedegaard, Rikke Susanne Vingborg; Frandsen, Henrik; Skibsted, Leif H.

    2008-01-01

    From the concentration of glucose and asparagine as reactants and of acrylamide as product each determined by LC-MS during reaction in an acetonitrile/water (68:32) model system at pH 7.6 (0.04 M phosphate buffer) and from the relative concentration of the Schiff base intermediate, the......, formation of the Schiff base is accordingly rate determining, while at lower temperatures, decarboxylation becomes rate determining. Aminopropionamide was only detected at reaction times at which acrylamide formation already is significant in favor of, a reaction path including direct formation of...

  8. Dietary acrylamide exposure among Finnish adults and children: The potential effect of reduction measures

    Hirvonen, Tero; Jestoi, Marika; Tapanainen, Heli; Valsta, Liisa; Virtanen, Suvi M; Sinkko, Harri; Kronberg-Kippilä, Carina; Kontto, Jukka; Virtamo, Jarmo; Simell, Olli; Peltonen, Kimmo

    2011-01-01

    Abstract A deterministic exposure assessment using the Nusser method that adjusts for within-subject variation and for nuisance effects among Finnish children and adults was carried out. The food consumption data covered 2,038 adults (25?74 years old) and 1,514 children of one, three, and six years of age, with the data on foods? acrylamide content obtained from published Finnish studies. We found that acrylamide exposure was highest among the three-year-old children (median: 1.01 ...

  9. Multiplexed holographic data page storage on a polyvinyl alcohol/acrylamide photopolymer memory.

    Fernández, Elena; Ortuño, Manuel; Gallego, Sergi; Márquez, Andrés; García, Celia; Beléndez, Augusto; Pascual, Inmaculada

    2008-09-01

    Holographic data pages were multiplexed in different thickness layers of a polyvinyl alcohol/acrylamide photopolymer. This material is formed of acrylamide photopolymers, which are considered interesting materials for recording holographic memories. A liquid crystal device was used to modify the object beam and store the data pages. A peristrophic multiplexing method is used to store a large number of data pages in the same spot in the material. The bit error rate was calculated fitting the histograms of the images to determine what parameters improve the quality of the images. PMID:18758515

  10. Isolation and characterization of an acrylamide-degrading yeast Rhodotorula sp. strain MBH23 KCTC 11960BP.

    Rahim, M B H; Syed, M A; Shukor, M Y

    2012-10-01

    As well as for chemical and environmental reasons, acrylamide is widely used in many industrial applications. Due to its carcinogenicity and toxicity, its discharge into the environment causes adverse effects on humans and ecology alike. In this study, a novel acrylamide-degrading yeast has been isolated. The isolate was identified as Rhodotorula sp. strain MBH23 using ITS rRNA analysis. The results showed that the best carbon source for growth was glucose at 1.0% (w/v). The optimum acrylamide concentration, being a nitrogen source for cellular growth, was at 500 mg l(-1). The highest tolerable concentration of acrylamide was 1500 mg l(-1) whereas growth was completely inhibited at 2000 mg l(-1). At 500 mg l(-1), the strain MBH completely degraded acrylamide on day 5. Acrylic acid as a metabolite was detected in the media. Strain MBH23 grew well between pH 6.0 and 8.0 and between 27 and 30 °C. Amides such as 2-chloroacetamide, methacrylamide, nicotinamide, acrylamide, acetamide, and propionamide supported growth. Toxic heavy metals such as mercury, chromium, and cadmium inhibited growth on acrylamide. PMID:22144174

  11. Acrylamide, an in vivo thyroid carcinogenic agent, induces DNA damage in rat thyroid cell lines and primary cultures.

    Chico Galdo, V; Massart, C; Jin, L; Vanvooren, V; Caillet-Fauquet, P; Andry, G; Lothaire, P; Dequanter, D; Friedman, M; Van Sande, J

    2006-09-26

    Chronic treatment of rats with acrylamide induces various tumors among which thyroid tumors are the most frequent. The aim of the present study was to develop an in vitro model of acrylamide action on thyroid cells to allow the investigation of the mechanism of this tumorigenic action. The first part of the study considered as targets, characteristics of thyroid metabolism, which could explain the thyroid specificity of acrylamide action: the cAMP mitogenic effect and the important H2O2 generation by thyroid cells. However, acrylamide did not modulate H2O2 or cAMP generation in the thyroid cell models studied. No effect on thyroid cell proliferation was observed in the rat thyroid cell line FRTL5. On the other hand, as shown by the comet assay, acrylamide induced DNA damage, as the positive control H2O2 in the PC Cl3 and FRTL5 rat thyroid cell lines, as well as in thyroid cell primary cultures. The absence of effect of acrylamide on H2AX histone phosphorylation suggests that this effect does not reflect the induction of DNA double strand breaks. DNA damage leads to the generation of mutations. It is proposed that such mutations could play a role in the carcinogenic effect of acrylamide. The mechanism of this effect can now be studied in this in vitro model. PMID:16859826

  12. Determining the amount of Acrylamide in Potato Chips Using Xanthydrol as a Derivative Representative with Gas Chromatography-Mass Spectrometry

    Maryam Zokaei

    2016-02-01

    Full Text Available 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 gas chromatography-mass spectrometry. Materials and Methods: Important factors in the derivatization and measurement processes were optimized using the one-factor-at-a-time method. The peak areas were assumed as the GC-MS response to evaluate the extraction efficiency of acrylamide, and optimization for all tests was performed two times. Figures of merit of the proposed method were evaluated. The amount of acrylamide in four potato chips samples, obtained from the market in Tehran city, was determined using the proposed method. Results: The optimum amounts of effective parameters, including derivatization temperature at 25oC, derivatization time (40 min, xanthydrol volume (40 µL, extracted solvent volume (500 µL and pH=7 were determined. The figures of merit for the proposed method were at the ideal range. The maximum and minimum amounts of acrylamide in the chip samples were also measured. Conclusions: The performance and reliability of proposed method as a simple, efficient and rapid method for determining acrylamide in potato chip samples were demonstrated.

  13. Dietary acrylamide intake and the risk of lymphatic malignancies: the Netherlands Cohort Study on diet and cancer.

    Mathilda L Bongers

    Full Text Available BACKGROUND: Acrylamide, a probable human carcinogen, is present in many everyday foods. Since the finding of its presence in foods in 2002, epidemiological studies have found some suggestive associations between dietary acrylamide exposure and the risk of various cancers. The aim of this prospective study is to investigate for the first time the association between dietary acrylamide intake and the risk of several histological subtypes of lymphatic malignancies. METHODS: The Netherlands Cohort Study on diet and cancer includes 120,852 men and women followed-up since September 1986. The number of person years at risk was estimated by using a random sample of participants from the total cohort that was chosen at baseline (n =5,000. Acrylamide intake was estimated from a food frequency questionnaire combined with acrylamide data for Dutch foods. Hazard ratios (HRs were calculated for acrylamide intake as a continuous variable as well as in categories (quintiles and tertiles, for men and women separately and for never-smokers, using multivariable-adjusted Cox proportional hazards models. RESULTS: After 16.3 years of follow-up, 1,233 microscopically confirmed cases of lymphatic malignancies were available for multivariable-adjusted analysis. For multiple myeloma and follicular lymphoma, HRs for men were 1.14 (95% CI: 1.01, 1.27 and 1.28 (95% CI: 1.03, 1.61 per 10 µg acrylamide/day increment, respectively. For never-smoking men, the HR for multiple myeloma was 1.98 (95% CI: 1.38, 2.85. No associations were observed for women. CONCLUSION: We found indications that acrylamide may increase the risk of multiple myeloma and follicular lymphoma in men. This is the first epidemiological study to investigate the association between dietary acrylamide intake and the risk of lymphatic malignancies, and more research into these observed associations is warranted.

  14. Quantitation of Acrylamide in Foods by High-Resolution Mass Spectrometry

    Troise, A.D.; Fogliano, Vincenzo

    2016-01-01

    The use of liquid chromatography high-resolution mass spectrometry (LC-HRMS) and direct analysis real-time high-resolution mass spectrometry (DART-HRMS) defines a new scenario in the analysis of thermal-induced toxicants, such as acrylamide. Several factors contribute to the definition of the com

  15. Comparison of Nerve Excitability Testing, Nerve Conduction Velocity, and Behavioral Observations for Acrylamide Induced Peripheral Neuropathy

    Nerve excitability (NE) testing is a sensitive method to test for peripheral neurotoxicity in humans,and may be more sensitive than compound nerve action potential (CNAP) or nerve conduction velocity (NCV).We used acrylamide to compare the NE and CNAP/NCV methods. Behavioral test...

  16. DETERMINATION OF ACRYLAMIDE IN RAT SERUM AND SCIATIC NERVE BY GAS CHROMATOGRAPHY-ELECTRON-CAPTURE DETECTION

    A modified method for the derivatization and analysis of acrylamide as 2-bromopropenamide by gas chromatography/electron capture detection was validated in serum and sciatic nerve from rats. he method was accurate and precise over the concentration range of 2240 to 74700 ppm (w/v...

  17. Genetic, Physiological, and Environmental Factors Affecting Acrylamide Concentration in Fried Potato Products

    The discovery of acrylamide in processed potato products has brought increased interest in the controlling Maillard reaction precursors (reducing sugars and amino acids) in potato tubers. Because of their effects on nonenzymatic browning of fried potato products, reducing sugars and amino acids have...

  18. Biomarkers of Human Exposure to Acrylamide and Relation to Polymorphisms in Metabolizing Genes

    Duale, N.; Bjellaas, T.; Alexander, J.;

    2009-01-01

    Acrylamide (AA) is formed in heat treated carbohydrate rich foods in the so-called Maillard reaction. AA is readily absorbed in the body and converted to glycidamide (GA) by epoxidation by the CYP2E1 (cytochrome P450 2E) enzyme. Both AA and GA may be detoxified through direct conjunction to...

  19. PREPARATION OF STARCH-G-POLY(ACRYLAMIDE) COPOLYMERS USING REACTIVE EXTRUSION

    Graft copolymers of starch and poly(acrylamide)(PAAm) were prepared using a 30-mm corotating twin screw extruder with ammonium persulfate as the initiator. Feed rates at 50% moisture content ranged from 109 g/min to 325 g/min, with screw speeds in the range 100 rpm to 300 rpm. Under most condition...

  20. Michael addition reactions of cyclanones with acrylamides: Producing 2-carbamoylethyl derivatives or ene-lactams

    2008-01-01

    The electron-withdrawing groups (EWGs) in the electrophilic alkenes employed in the Michael addition reaction are almost only CO2R, CN, COR, NO2, and SO2Ph. Although amides (CONR1R2) are also typical electron-withdrawing groups and are of great importance in organic synthesis, they are scarcely em-ployed as the EWGs of the electrophilic alkenes in the Michael addition reaction. In this work, the Mi-chael reactions of acrylamide and its derivatives with cyclanones were successfully carried out in the presence of enough radical inhibitors. The amide groups play a key role in producing the preferred products. The N-substituted acrylamides, including N-monosubstituted and N,N-disubstituted acryla-mides could react with cyclohexanone (CHn) to give the expected 2-carbamoylethyl derivatives; how-ever, acrylamide reacting with cyclohexanone only produced ene-lactam. Cyclanones also have effects on the products, while the ring size of cyclanones influences the reaction yield and the α-substituent decides the ratio of resulting isomeric ene-lactams.

  1. Michael addition reactions of cyclanones with acrylamides: Producing 2-carbamoylethyl derivatives or ene-lactams

    DAI WeiFeng; WANG ChaoHua; ZHANG Xi; ZHANG JinMing; LANG MeiDong

    2008-01-01

    The electron-withdrawing groups (EWGs) in the electrophilic alkenes employed in the Michael addition reaction are almost only CO2R, CN, COR, NO2, and SO2Ph. Although amides (CONR1R2) are also typical electron-withdrawing groups and are of great importance in organic synthesis, they are scarcely em-ployed as the EWGs of the electrophilic alkenes in the Michael addition reaction. In this work, the Mi-chael reactions of acrylamide and its derivatives with cyclanones were successfully carried out in the presence of enough radical inhibitors. The amide groups play a key role in producing the preferred products. The N-substituted acrylamides, including N-monosubstituted and N,N-disubstituted acryla-mides could react with cyclohexanone (CHn) to give the expected 2-carbamoylethyl derivatives; how-ever, acrylamide reacting with cyclohexanone only produced ene-lactam. Cyclanones also have effects on the products, while the ring size of cyclanones influences the reaction yield and the o-substituent decides the ratio of resulting isomeric ene-lactams.

  2. Characterization of acrylamide-based monoliths for CEC separations of branched oligosaccharides in analytical glycobiology

    Guryča, Vilém; Palm, A. K.; Novotný, M. V.; Michálek, Jiří

    Bratislava : Ústav polymérov, 2004. s. 105. [Slovensko-české dni o polyméroch /3./. 26.09.2004-29.09.2004, Smolenice] R&D Projects: GA AV ČR KSK4050111 Keywords : acrylamide * monoliths * capillary electrochromatography Subject RIV: CD - Macromolecular Chemistry

  3. 78 FR 68852 - Draft Guidance for Industry on Acrylamide in Foods; Availability

    2013-11-15

    ... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry on Acrylamide in Foods; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA or we) is announcing the availability of a draft guidance entitled ``Guidance for...

  4. Impact of solvent selection on graft polymerization of acrylamide onto starch

    The impact on polymer properties [molecular weight, monomer conversion, graft content, graft efficiency and anhydroglucose units between grafts (AGU/graft)] that result from changing the solvent for the graft co-polymerization of acrylamide onto starch from water to dimethylsulfoxide (DMSO) was eval...

  5. Determination of acrylamide and acrylic acid by isocratic liquid chromatography with pulsed electrochemical detection.

    Casella, Innocenzo G; Pierri, Marianna; Contursi, Michela

    2006-02-24

    The electrochemical behaviour of the polycrystalline platinum electrode towards the oxidation/reduction of short-chain unsaturated aliphatic molecules such as acrylamide and acrylic acid was investigated in acidic solutions. Analytes were separated by reverse phase liquid chromatographic and quantified using a pulsed amperometric detection. A new two-step waveform, is introduced for detection of acrylamide and acrylic acid. Detection limits (LOD) of 20 nM (1. 4 microg/kg) and 45 nM (3.2 microg/kg) were determined in water solutions containing acrylamide and acrylic acid, respectively. Compared to the classical three-step waveform, the proposed two-step waveform shows favourable analytical performance in terms of LOD, linear range, precision and improved long-term reproducibility. The proposed analytical method combined with clean-up procedure accomplished by Carrez clearing reagent and subsequent extraction with a strong cation exchanger cartridges (SPE), was successfully used for the quantification of low concentrations of acrylamide in foodstuffs such as coffee and potato fries. PMID:16426623

  6. Application of a PVA/Acrylamide photopolymer for data page storage as a holographic memory

    Fernández Varó, Elena; García Llopis, Celia; Ortuño Sánchez, Manuel; Gallego Rico, Sergi; Beléndez Vázquez, Augusto; Pascual Villalobos, Inmaculada

    2007-01-01

    Holographic data pages have been stores into a PVA/Acrylamide photopolymer. During storage process, some parameters like exposure time, beam ratio and intensity beam have been controlled to obtain high quality images after reconstruction process. Bit Error Rate (BER) has been calculated by fitting the histograms to the images.

  7. Genotoxic effects of acrylamide and glycidamide in mouse lymphoma cells.

    Mei, Nan; Hu, Jiaxiang; Churchwell, Mona I; Guo, Lei; Moore, Martha M; Doerge, Daniel R; Chen, Tao

    2008-02-01

    In addition to occupational exposures to acrylamide (AA), concerns about AA health risks for the general population have been recently raised due to the finding of AA in food. In this study, we evaluated the genotoxicity of AA and its metabolite glycidamide (GA) in L5178Y/Tk(+/-) mouse lymphoma cells. The cells were treated with 2-18 mM of AA or 0.125-4 mM of GA for 4 h without metabolic activation. The DNA adducts, mutant frequencies and the types of mutations for the treated cells were examined. Within the dose range tested, GA induced DNA adducts of adenine and guanine [N3-(2-carbamoyl-2-hydroxyethyl)-adenine and N7-(2-carbamoyl-2-hydroxyethyl)-guanine] in a linear dose-dependent manner. The levels of guanine adducts were consistently about 60-fold higher across the dose range than those of adenine. In contrast, no GA-derived DNA adducts were found in the cells treated with any concentrations of AA, consistent with a lack of metabolic conversion of AA to GA. However, the mutant frequency was significantly increased by AA at concentrations of 12 mM and higher. GA was mutagenic starting with the 2mM dose, suggesting that GA is much more mutagenic than AA. The mutant frequencies were increased with increasing concentrations of AA and GA, mainly due to an increase of proportion of small colony mutants. To elucidate the underlying mutagenic mechanism, we examined the loss of heterozygosity (LOH) at four microsatellite loci spanning the entire chromosome 11 for mutants induced by AA or GA. Compared to GA induced mutations, AA induced more mutants whose LOH extended to D11Mit22 and D11Mit74, an alteration of DNA larger than half of the chromosome. Statistical analysis of the mutational spectra revealed a significant difference between the types of mutations induced by AA and GA treatments (P=0.018). These results suggest that although both AA and GA generate mutations through a clastogenic mode of action in mouse lymphoma cells, GA induces mutations via a DNA adduct

  8. Quantification of Acrylamide in Various Belgian Potato Products Using Solid Phase Extraction and Liquid Chromatography Tandem Mass Spectrometry Detection

    Douny, Caroline; Widart, Joëlle; Maghuin-Rogister, Guy; de Pauw, Edwin; Scippo, Marie-Louise

    2012-01-01

    Acrylamide (CH2=CHCONH2), a neurotoxic and potentially carcinogenic substance for human health, is in the glare of the spotlights for a few years. This is mostly due to the fact that acrylamide was found worldwide in various heated foodstuffs. Levels reported in the literature vary from 25 to 2000 ìg/kg and potato products are considered as the most contaminated. A possible pathway of synthesis of acrylamide is the Maillard reaction between reducing sugars and the amino acid asparagine. The a...

  9. Evaluation of the Antitoxic Effect of Phthalides from Apium graveolens in Acrylamide Intoxication I. Evolution of the Hepatic Cytolysis and Proteosynthetic Parameters in Acrylamide Intoxication on the Background of Phthalide Protection

    Cornelia PRISACARU

    2009-11-01

    Full Text Available Acrylamide is a toxic compound formed during thermical processing of foods that contain amino acids, mainly asparagine, and reducing sugars. The toxicodynamics of acrylamide, exerted mainly by its major metabolite glycidamide, is expressed by mutagenic, carcinogenic and imunosupressive effects. Due to its toxicity and its high prevalence in aliments, the present paper approaches a possible way of reducing the toxic effects of acrylamide by using phytotherapeutical means. In this direction, the antitoxic potential of some phytopreparates obtained from Apium graveolens (Apii aetheroleum, extractive solutions from A. radix, A. folium and A. semen were monitorized on the background of acrylamide intoxication. The antitoxic potential of phthalides has been evaluated by determining biochemical parameters: hepatic cytolysis parameters (aspartate aminotransferase, alanil aminotransferase, lactate dehydrogenase and protesosynthesis parameters (colinesterase, total poteins, albumins. The biochemical investigation confirmed the antitoxic potential fo phthalides from celery, the highest protection being obtained for the phytopreparate from Apii semen.

  10. Robust modelling of heat-induced reactions in an industrial food production process exemplified by acrylamide generation in breakfast cereals

    Jensen, Bo Boye Busk; Lennox, Martin; Granby, Kit;

    2008-01-01

    Data from an industrial case study of breakfast cereal production indicated that the generated amounts of acrylamide are greatly dependent upon the combined effects of temperature and heating time in a roasting step process. Two approaches to obtain process models for acrylamide generation were...... importance of robustness in the developed models. The correlations obtained for predicting acrylamide generation in the case study present a useful tool for food processing industry to minimize acrylamide generation. In the present case it was possible by lowering process temperature and prolonging residence...... difficulties in applying multi-parameter models and emphasized the advantages of "classical" approaches to process modelling, especially for use in an industrial context. The study faced with a significant degree of variability in the data, due to fluctuations in the process, which also emphasized the...

  11. Improvement in the behavior of bromelain coupled to pNIPAm polymers containing acrylamide or acrylic acid

    Rubab Mahmood

    2014-01-01

    Bromelain was coupled to N-isopropyl acrylamide (NIPAm)polymers, synthesized using NIPAm and various concentrations of acrylamide (Ac) or acrylic acid (AAc). Incorporation of Ac/AAcinto the polymer increased the LCST (lower critical solutiontemperature) in a concentration dependent manner but AAc wasmore effective in this regard; the LCST rose to 40°C when 6 percent AAc was used. Incorporation of Ac/AAc increased the coupling of enzyme to the polymer and the η (effectiveness factor) o...

  12. Should veterinarians consider acrylamide that potentially occurs in starch-rich foodstuffs as a neurotoxin in dogs?

    L. Le Roux-Pullen

    2011-04-01

    Full Text Available Three clinically healthy Labrador puppies developed ataxia, hypermetria and convulsions shortly after eating the burnt crust of maize porridge. Two of the puppies died. Acrylamide toxicity was considered based on the history of all 3 puppies developing nervous signs after being exposed to a starch-based foodstuff that was subjected to high temperature during preparation. Acrylamide-induced neurotoxicity is thought to partially result from a distal axonopathy.

  13. Titanium Dioxide Photocatalytic Polymerization of Acrylamide for Gel Electrophoresis (TIPPAGE) of Proteins and Structural Identification by Mass Spectrometry

    Wenyang Zhang; Zhiwei Yuan; Lulu Huang; Jie Kang; Ruowei Jiang; Hongying Zhong

    2016-01-01

    Polyacrylamide gel electrophoresis (PAGE) coupled with mass spectrometry has been well established for separating, identifying and quantifying protein mixtures from cell lines, tissues or other biological samples. The copolymerization process of acrylamide and bis-acrylamide is the key to mastering this powerful technique. In general, this is a vinyl addition reaction initiated by free radical-generating reagents such as ammonium persulfate (APS) and tetramethylethylenediamine (TEMED) under b...

  14. A Degradable, Thermo-sensitive Poly(N-isopropyl acrylamide)-Based Scaffold with Controlled Porosity for Tissue Engineering Applications

    Galperin, Anna; Long, Thomas J.; Ratner, Buddy D.

    2010-01-01

    We have developed a thermoresponsive poly(N-isopropyl acrylamide)-based scaffold with degradability and controlled porosity. Biodegradable poly(N-isopropyl acrylamide) hydrogels were synthesized by photo-copolymerization of N-isopropylacrylamide with 2-methylene-1,3-dioxepane and polycaprolactone dimethacrylate. The hydrogels’ phase transition temperature, swelling and viscoelastic properties, as well as hydrolytic degradability at 25 and 37°C, were explored. A sphere-templating technique was...

  15. Studies on Biohemical Mechanism of Neurotoxicity Induced by Acrylamide in Rats

    HEXIWEN; LUJING; 等

    1992-01-01

    The effects of acrylamide on calmoduline(CaM),cAMP,cGMP,Ca2+,Mg2+-ATPase and 45Ca2+ uptake in nervous system were detrmined in Wistar rats(ip,10or 50mg·kg-1 for 12d),The results indicate that acrylamide caused an alteration in calcium homeostasis in rat brain by decreasing the Ca2+ -sequestering capacity of microsomes,and this may occur due to an efflux of calcium secondary to a microsomal structure damage.The changes of CaM in nervous system coupled with potential alteration in the intracellular Ca2+ concentration could affect many CaM-dependent enzymes(i.e.Ca2+,Mg2+-ATPase)and cyclic AMP system,and CaM or cAMP is known to be“toxicological second messenger”that could initiate neurotoxicity,though more work is needed to elucidate the details of the mechanism.

  16. The radiation grafting of acrylamide to polymer substrates in the presence of cupric ion

    Medical applications for synthetic polymers are widespread. They are used as components of therapeutic or diagnostic devices, or tissue substitutes. Since the living body is largely aqueous in nature, much effort has gone into making polymeric biomaterial interfaces as similar to this environment as possible. The covalent grafting of hydrophilic polymers to strong hydrophobic polymer supports is one useful and efficient way to deposit such a hydrophilic surface region. Polyacrylamide has shown evidence of being bio-compatible, although some controversy exists with respect to its blood compatibility. Techniques have been developed for grafting acrylamide to other polymers via ceric ion initiation and plasma polymerization. The study reported here is concerned with the grafting of acrylamide to polymer supports (e.g. silicone rubber, polyesterurethane, polyethylene) for evaluation as a new biomaterial. The substrate polymers were immersed in aqueous monomer solutions with/without Cu(NO3)2 and irradiated in a cobalt 60 source. (U.K.)

  17. Acrylamide inverse miniemulsion polymerization: in situ, real-time monitoring using nir spectroscopy

    M. M. E. Colmán

    2014-12-01

    Full Text Available In this work, the ability of on-line NIR spectroscopy for the prediction of the evolution of monomer concentration, conversion and average particle diameter in acrylamide inverse miniemulsion polymerization was evaluated. The spectral ranges were chosen as those representing the decrease in concentration of monomer. An increase in the baseline shift indicated that the NIR spectra were affected by particle size. Multivariate partial least squares calibration models were developed to relate NIR spectra collected by the immersion probe with off-line conversion and polymer particle size data. The results showed good agreement between off-line data and values predicted by the NIR calibration models and these latter were also able to detect different types of operational disturbances. These results indicate that it is possible to monitor variables of interest during acrylamide inverse miniemulsion polymerizations.

  18. Color development and acrylamide content of pre-dried potato chips

    Pedreschi, Franco; León, Jorge; Mery, Domingo;

    2007-01-01

    to 1.8% (total basis) for color quantification. Acrylamide concentration was determined only in final chips fried at 120 degrees C, 150 degrees C and 180 degrees C and compared with that of two brands of commercial chips produced in Chile (Moms and Frito Lay). Color values in L*a*b* units were recorded......The objective of this work was to study the development of color formation in pre-dried potato slices during frying and acrylamide formation in the final potato chips. Color measurement was done by using an inexpensive computer vision technique which allowed quantifying representatively...... and precisely the color of complex surfaces such as those of potato chips in L*a*b* units from RGB images. Prior to frying, potato slices (Desiree variety, diameter: 37 mm, width: 2.2 mm) were blanched in hot water at 85 degrees C for 3.5 min. Unblanched slices were considered as the control. Slices of the same...

  19. Dietary acrylamide intake and estrogen and progesterone receptor-defined postmenopausal breast cancer risk

    Pedersen, Grete S; Hogervorst, Janneke G F; Schouten, Leo J;

    2010-01-01

    breast cancer cases were ascertained, with hormone receptor status information for 43%. Cox proportional hazards analysis was applied to determine hazard ratios in quintiles of dietary acrylamide intake stratifying on estrogen receptor (ER) and progesterone receptor (PR) and smoking status. No...... study showed some indications of a positive association between dietary acrylamide intake and receptor-positive breast cancer risk in postmenopausal never-smoking women. Further studies are needed to confirm or refute our observations....... risk of postmenopausal breast cancer stratified by estrogen and progesterone receptor status. This study was embedded within the Netherlands Cohort Study on diet and cancer, which was initiated in 1986 enrolling 62,573 women aged 55-69 years at baseline. After 13.3 years of follow-up, 2225 incident...

  20. Quantitation of acrylamide (and polyacrylamide): critical review of methods for trace determination/formulation analysis and future-research recommendations. Final report

    Polyacrylamides (esp. polyelectrolytes) have gained wide usage in water treatment (as flocculants/coagulants), tertiary oil recovery, and various other applications such as sewer grouts. Unreacted, residual acrylamide monomer (2-propenamide: CH2=CH-C(=O)-NH2) is usually present in the various bulk commercial formulations at low fractional percentages. Although the polymers are relatively nontoxic, acrylamide can elicit severe neurotoxicity and genotoxicity. For health concerns, use of polyacrylamides in drinking water has been subjected to closer evaluation during the last decade. Currently, dosage standards are indirectly based on the maximum concentration of acrylamide that would result from use of a commercial formulation of known acrylamide content. Although numerous methods of chemical analysis exist for determining the acrylamide content of a polyacrylamide formulation, no standardized method has been adopted for directly determining trace concentrations of acrylamide in water (e.g., at the sub-parts-per-billion level, ng-micrograms/L). This report represents the first in-depth literature review of methods for determining acrylamide monomer. Over 100 references were reviewed, and those that deal specifically with acrylamide determination are annotated in detail. The approach was to unify the general chemistry of acrylamide (and amides) with the published methods for quantitation

  1. Swelling and mechanical behavior of ionized poly(acrylamide-co-N,N’-diethylacrylamide) gels

    Sedláková, Zdeňka; Alenichev, I.; Hanyková, L.; Ilavský, Michal

    Ljubljana: European Polymer Federation, Slovenian Chemical Society, 2007 - (Pezdir, B.), P8.4.22_1-P8.4.22_2 [European Polymer Congress. Portoroz (SI), 02.07.2007-05.07.2007] R&D Projects: GA AV ČR KAN100500651 Institutional research plan: CEZ:AV0Z40500505 Keywords : random copolymers * acrylamide * N,N-diethylacrylamide * swelling and mechanical behavior Subject RIV: CD - Macromolecular Chemistry http://www.europolymer.org/

  2. Spectroscopic and thermodynamic study of phase transition in solutions of acrylamide/N-isopropylmethacrylamide copolymers

    Šťastná, J.; Hanyková, L.; Spěváček, Jiří

    Granada : European Polymer Federation, 2011. s. 1049. ISBN 978-84-694-3124-5. [European Polymer Congress 2011, Congress of the Specialized Group of Polymers /12./. 26.06.2011-01.07.2011, Granada] R&D Projects: GA ČR GA202/09/1281 Institutional research plan: CEZ:AV0Z40500505 Keywords : phase transition * aqueous solutions * acrylamide/N-isopropylmethacrylamide copolymers Subject RIV: CD - Macromolecular Chemistry

  3. Flocculation Efficiency of Poly(Acrylamide-Co-Acrylic Acid) Obtained by Electron Beam Irradiation

    Gabriela Craciun; Elena Manaila; Maria-Daniela Stelescu

    2013-01-01

    A correlation between physicochemical characteristics of flocculants obtained by electron beam irradiation and their efficiency for wastewater treatment is presented. For real wastewater treatment, our interest was focused upon total suspended solids, fatty matter, and chemical oxygen demand. Flocculation studies were carried out using a standard jar test. A treatment option based on poly(acrylamide-co-acrylic acid) for wastewater taken from a slaughterhouse plant is presented.

  4. Study on grafting reaction of acrylamide onto pre-irradiated polypropylene fibers

    Grafting reaction of acrylamide onto pre-irradiated polypropylene fibers in inert medium (N2) has been studied. The grafting degree has been determined as a function of radiation dose, monomer concentration, temperature and reaction time. The experimental results showed that the best condition of grafting reaction was 10% methanol/water solvent, temperature 70 degree C, and reaction time 3 h. The mechanism of grafting reaction was characterized with ESR

  5. Sensitive radioimmunoassays using partially purified gamma globulins coupled to enzacryl (acrylamide polymer) solid support

    Enzacryl polythiolactone is a cross-linked acrylamide polymer with an active thiolactone group, capable of coupling to lysine, serine and tyrosine residues. Gamma globulins from antisera specific to human chorionic gonadotropin, carcinoembryonic antigen, alpha-foetoprotein or casein were isolated using Protein A Sepharose and were subsequently coupled to enzacryl. The resulting coupled antibodies were found to provide greater sensitivity and convenience in radioimmunoassay studies than conventional double antibody precipitation methods using the same antisera. (Auth.)

  6. Crocin reduced acrylamide-induced neurotoxicity in Wistar rat through inhibition of oxidative stress

    Soghra Mehri; Khalil Abnous; Alireza Khooei; Seyed Hadi Mousavi; Vahideh Motamed Shariaty; Hossein Hosseinzadeh

    2015-01-01

    Objective(s):Acrylamide (ACR) has many applications in different industries. ACR damages the central and the peripheral nervous system in human and animals. Importance of ACR-induced neurotoxicity encouraged researchers to find both different mechanisms involved in ACR neurotoxicity and potent neuroprotective agents. Therefore, this study was designed to investigate the protective effect of crocin, an active constituent of Crocus sativus L. (saffron) on ACR-induced neurotoxicity in Wistar rat...

  7. APPLICATION OF SURFACE GRAFTED POLY N-ISOPROPYL ACRYLAMIDE BY RADIATION TECHNOLOGY FOR PROTEIN SOLUTION CONCENTRATION

    SUN Yishi; LI Huaizhong; LIU Pengfei; HA Hongfei

    1991-01-01

    Poly N-isopropyl acrylamide (abbreviated as PNIPA) as a kind of thermally sensitive hydrogel is utilized to concentrate Bovin Serum Albumin (BSA) solution. In order to decrease its surface adsorption to BSA in aqueous solution, surface layer grafting of the gels by radiation technology was carried out. The results showed that hydroxyl propyl methacrylate (HPMA) grafted gel exhibited a low level of BSA adsorption and still kept the original thermally sensitive properties of PNIPA hydrogels.

  8. Optimization of an acrylamides-based photopolymer for reflection holographic recording

    Jallapuram, Raghavendra

    2005-01-01

    Photopolymers have been the subject of special attention in the last two decades. The advantage of being self-developing makes them a practical alternative to silver halide photographic emulsions in holographic interferometry applications. This thesis is aimed at understanding diffusion properties and optimization of an acrylamide-based green sensitized photopolymer material for reflection holographic recording. The composition of the photopolymer includes a green sensitive dye (erythrosine B...

  9. Study of an Acrylamide-based Photopolymer for use as a Holographic Data Storage Medium

    Sherif, Hosam; Naydenova, Izabela; Martin, Suzanne; McGinn, Colm; Berger, G; Denz, C.; Toal, Vincent

    2005-01-01

    An acrylamide-based photopolymer formulated in the Centre for Industrial and Engineering Optics has been investigated with a view to further optimisation for holographic optical storage. Series of 15 to 30 gratings were angularly multiplexed in a volume of the photopolymer layers with different thickness at a spatial frequency of 1500 lines/mm. Since the photopolymer is a saturable material, an exposure scheduling method was used to exploit the entire dynamic range of the material and allow e...

  10. Characterisation of an Acrylamide-based Photopolymer for Data Storage Utilizing Holographic Angular Multiplexing

    Sherif, Hosam; Naydenova, Izabela; Martin, Suzanne; McGinn, Colm; Toal, Vincent

    2005-01-01

    An acrylamide-based photopolymer formulated in the Centre for Industrial and Engineering Optics has been investigated with a view to further optimisation for holographic optical storage. Series of 18 to 30 gratings were angularly multiplexed in a volume of photopolymer layer at a spatial frequency of 1500 lines/mm. Since the photopolymer is a saturable material, an exposure scheduling method was used to exploit the entire dynamic range of the material and allow equal strength holographic grat...

  11. Characterisation of an acrylamide-based photopolymer for holographic data storage

    Sherif, Hosam

    2005-01-01

    An acrylamide-based photopolymer, formulated in the Centre for Industrial and Engineering Optics, was investigated as a recording material for holographic data storage applications. Holographic data storage (HDS) is an optical storage technique, which theoretically allows densities as high as tens of TB/cm2 with data transfer rates of many GB/s/. HDS has unique advantages, such as the ability to perform parallel data searches (associative recall) and implement novel encryption techniques. At ...

  12. Acrylamide and 5-hydroxymethylfurfural formation in reconstituted potato chips during frying

    Miao, YuTian; Zhang, HuanJie; Zhang, LuLu; Wu, SiJia; Sun, Yijia; Shan, Yu; Yuan, Yuan

    2013-01-01

    In our present paper, the effect of water activity and processing conditions in reconstituted potato chips was considered as a model to investigate the changes of acrylamide (AA) and 5-hydroxymethylfurfural (HMF). The results suggested that the formation of AA and HMF was highly correlated with frying temperature and time. Water activity could also influence the formation of AA and HMF. Meanwhile, the formation of HMF has significant correlation with the formation of AA in reconstituted potat...

  13. Ion exchange kinetics of alkaline earth metals on acrylamide zirconium(IV) phosphate cation exchanger

    The kinetics of Mg(II), Ca(II), Sr(II) and Ba(II) exchange with H(I) on acrylamide zirconium(IV) phosphate has been studied applying the Nernst-Planck equation. The rate of exchange is found to be particle diffusion controlled at a metal ion concentration ≥ 0.01M in aqueous medium. The energy and entropy of activation vary linearly with the ionic radii and mobilities. (author)

  14. EU database on acrylamide levels in food ? update and critical review on data collection

    Wenzl, Thomas; Anklam, Elke

    2007-01-01

    Abstract The European Commission?s Directorate General Joint Research Centre has been collecting data produced in EU Member States on the acrylamide (AA) content of food since 2003. More than 9000 individual data have been received from official food control laboratories directly or via their Competent Authorities, and from the food industry. Before entering the database, the data were assessed for their reliability. This paper presents an update of the database as well as results ...

  15. Inhibiting evaluation of β-Cyclodextrin-modified acrylamide polymer on alloy steel in sulfuric solution

    Highlights: • β-Cyclodextrin-modified acrylamide polymer is a mixed inhibitor for X70 in H2SO4. • Inhibition efficiency increases with the increasing of inhibitor concentration. • The polymer inhibitor is effective even at higher temperature. • EIS and polarization results are in good agreement. • The adsorption of polymer on metal surface obeys the Langmuir isotherm. - Abstract: The inhibiting performance of β-Cyclodetrin-modified acrylamide polymer (poly(AM-co-A-β-CD-co-NaAA)) on X70 steel in 0.5 M H2SO4 solution has been investigated using potentiodynamic polarization, electrochemical impedance spectroscopy (EIS), scanning electron microscopy (SEM) and energy dispersive spectroscopy (EDS). The polarization curves results reveal that polymer acts as a mixed-type inhibitor. The inhibition efficiency is found to increase by increasing the polymer concentration up to maximum 84.9% for 150 mg L−1 at 303 K. The adsorption is confirmed to obey the Langmuir isotherm. The SEM and EDS results demonstrate that X70 surface is protected by β-Cyclodextrin-modified acrylamide polymer

  16. Modification of HTPB-based polyurethane with temperature-sensitive poly(N-isopropyl acrylamide) for biomaterial usage.

    Yang, Jen Ming; Yang, Shu Jyuan; Lin, Hao Tzu; Chen, Jan Kan

    2007-01-01

    Hydroxyl-terminated polybutadiene (HTPB)-based polyurethane with dimethyol propionic acid (DPA) as chain extender was synthesized by solution polymerization. The HTPB-based polyurethane was modified by UV radiation with N-isopropyl acrylamide monomer to get poly(N-isopropyl acrylamide)-modified polyurethane (PUDPANIPAAm). The cohesive energy (E(coh)), molar volume (V), solubility parameter (delta), molecular weight (W(M)), volume per gram (V(g)), and the density (1/V(g)) of PUDPANIPAAm were calculated by group contribution methods. To evaluate the application of PUDPANIPAAm for wound dressing and transplantation of cell sheet, the measurement of water content, water vapor transmission rate, and gas permeation on the PUDPANIPAAm membrane was evaluated. The biocompatibility of these membranes, cell adhesion, and proliferation assay were conducted in the cell culture. The effect of thermosensitivity of poly(N-isopropyl acrylamide) on cell detachment was also evaluated in the primary study. The results showed that these PUDPANIPAAm membranes are thermosensitive. The modification of PU with poly(N-isopropyl acrylamide) reduced the water vapor transmission rate and permeability of gas through PUDPANIPAAm membrane. PUDPANIPAAm membranes could support cell adhesion and growth. Owing to the thermosensitive nature of poly(N-isopropyl acrylamide), the relative cell numbers detached from PUDPANIPAAm membranes were larger than those detached from the polystyrene dish. PMID:16649182

  17. Effects of nitrogen and sulfur fertilization on free amino acids, sugars, and acrylamide-forming potential in potato.

    Muttucumaru, Nira; Powers, Stephen J; Elmore, J Stephen; Mottram, Donald S; Halford, Nigel G

    2013-07-10

    Nitrogen (N) fertilizer is used routinely in potato (Solanum tuberosum) cultivation to maximize yield. However, it also affects sugar and free amino acid concentrations in potato tubers, and this has potential implications for food quality and safety because free amino acids and reducing sugars participate in the Maillard reaction during high-temperature cooking and processing. This results in the formation of color, aroma, and flavor compounds, but also some undesirable contaminants, including acrylamide, which forms when the amino acid that participates in the final stages of the reaction is asparagine. Another mineral, sulfur (S), also has profound effects on tuber composition. In this study, 13 varieties of potato were grown in a field trial in 2010 and treated with different combinations of N and S. Potatoes were analyzed immediately after harvest to show the effect of N and S fertilization on concentrations of free asparagine, other free amino acids, sugars, and acrylamide-forming potential. The study showed that N application can affect acrylamide-forming potential in potatoes but that the effect is type- (French fry, chipping, and boiling) and variety-dependent, with most varieties showing an increase in acrylamide formation in response to increased N but two showing a decrease. S application reduced glucose concentrations and mitigated the effect of high N application on the acrylamide-forming potential of some of the French fry-type potatoes. PMID:23768004

  18. L-cysteine, N-acetyl-L-cysteine, and glutathione protect xenopus laevis embryos against acrylamide-induced malformations and mortality in the frog embryo teratogenesis assay (FETAX)

    Dietary acrylamide is largely derived from heat-induced reactions between the amino group of the free amino acid asparagine and carbonyl groups of glucose and fructose during heat processing (baking, frying) of plant-derived foods such as potato fries and cereals. After consumption, acrylamide is a...

  19. A liquid chromatography-tandem mass spectrometry method for simultaneous analysis of acrylamide and the precursors, asparagine and reducing sugars in bread

    Nielsen, N.J.; Granby, Kit; Hedegaard, Rikke Susanne Vingborg; Skibsted, L.H.

    -112% for acrylamide spiked at 30, 250 mu g kg(-1) and 97-101% for asparagine spiked at 70, 140 mg kg(-1). Sorbitol was used as internal standard for fructose and glucose. Samples were diluted to obtain acceptable recoveries in saccharide analyses. LODs were 13 mu g kg(-1) for acrylamide and 2 mg kg(-1) for...

  20. Exploration of different methods to assess dietary acrylamide exposure in pregnant women participating in the Norwegian Mother and Child Cohort Study (MoBa)

    Brantsaeter, A.L.; Haugen, M.; Mul, de A.; Bjellaas, T.; Becher, G.; Klaveren, van J.D.; Alexander, J.; Meltzer, H.M.

    2008-01-01

    We assessed dietary exposure to acrylamide in 119 pregnant Norwegian women. The aim of the study was to explore three different methods for estimation of long-term intake of acrylamide and whether it is possible by a food frequency questionnaire (FFQ) to identify pregnant women with high exposure to

  1. A Voltammetric Biosensor Based on Glassy Carbon Electrodes Modified with Single-Walled Carbon Nanotubes/Hemoglobin for Detection of Acrylamide in Water Extracts from Potato Crisps

    Hanna Radecka

    2008-09-01

    Full Text Available The presence of toxic acrylamide in a wide range of food products such as potato crisps, French fries or bread has been confirmed by Swedish scientists from Stockholm University. The neurotoxicity, possible carcinogenicity of this compound and its metabolites compels us to control them by quantitative and qualitative assays. Acrylamide forms adduct with hemoglobin (Hb as a result of the reaction the -NH2 group of the Nterminal valine with acrylamide. In this work we present the use of glassy carbon electrodes coated with single-walled carbon nanotubes (SWCNTs and Hb for voltammetric detection of acrylamide in water solutions. The electrodes presented a very low detection limit (1.0×10-9 M. The validation made in the matrix obtained by water extraction of potato crisps showed that the electrodes presented are suitable for the direct determination of acrylamide in food samples.

  2. New copolymer of acrylamide with allyl methacrylate and its capacity for the removal of azo dyes

    Yeliz Yildirim

    2015-04-01

    Full Text Available The copolymerization reactions of Acrylamide (AA with the different mole ratios of allyl methacrylate (AMA such as 25/75, 50/50 and 75/25 were studied by radical polymerization under argon atmosphere using 2,2’-Azobis (isobutyronitri1e (AIBN as initiator. The copolymers were characterized with Fourier transform infrared spectroscopy (FTIR and thermogravimetric analysis (TG. FTIR spectra showed that the C=O, C-N and N-H groups in copolymers remained during the copolymerization. It is concluded from the thermograms that Poly(AA-co-AMA copolymers which contained different ratios of monomer and comonomer exhibit similar thermal behavior. Adsorption capacity, kinetic and isotherm studies of Direct Brown 2 onto the copolymers have been evaluated. Different factors such as the monomer ratio, pH, initial dye concentration, copolymer dosage and contact time affecting the removal process were studied. It was found that the adsorption process agreed with the Freundlich and Dubinin-Raduskevich model and the adsorption of Direct Brown 2 depended on the acrylamide content and pH of the solution. The standard Gibb’s free energy was determined as - 14.7 kJ/mol, which means that adsorption occurred spontaneously and the process is feasible. Increasing the acrylamide content led to increased adsorption of Direct Brown 2 on the copolymer. Moreover, adsorption kinetic studies showed that the adsorption followed a pseudo-second-order kinetic model, indicating that the chemical adsorption was the rate-limiting step. These results show that Poly(AA-co-AMA can be used as adsorbent for water pollutants such as Direct Brown 2 and has potential applications in related industrial and environmental areas.

  3. Effect of ascorbic acid on the properties of ammonia caramel colorant additives and acrylamide formation.

    Chen, Hongxing; Gu, Zhengbiao

    2014-09-01

    Ammonia caramels are among the most widely used colorant additives in the food industry. They are commonly prepared through the Maillard reaction and caramelization of mixtures of reducing sugars with ammonia or ammonium salts. Antioxidants are known to inhibit acrylamide formation during the Maillard reaction, and they may affect the properties of the ammonia caramel products. Thus, the objective of this study was to investigate the effect of the antioxidant ascorbic acid on the properties of ammonia caramel. A mixture of glucose and ammonia was allowed to react at 120 °C for 60 min in the presence of ascorbic acid at final concentrations of 0 to 0.08 M. The ammonia caramels obtained from these reactions were all positively charged. As the concentration of ascorbic acid increased, the color intensity of the ammonia caramel showed a decreasing trend, while the intensity of the fluorescence and total amount of pyrazines in the volatiles showed a tendency to increase. The addition of ascorbic acid did not result in obvious changes in the UV-visible spectra of the ammonia caramels and the types of pyrazines in the volatiles were also unchanged. It is noteworthy that the addition of 0.02 to 0.08 M ascorbic acid did reduce the formation of the by-product acrylamide, a harmful substance in food. When the concentration of ascorbic acid added reached 0.04 M, the content of acrylamide in the ammonia caramel was 20.53 μg/L, which was approximately 44% lower than that without ascorbic acid. As a result, ascorbic acid can be considered to improve the quality and safety of ammonia caramels. PMID:25204396

  4. Onderzoek naar de inductie van chromosoomafwijkingen en "sister- chromatid exchanges" door acrylamide met Chinese hamster cellen in vitro

    Knaap, van der, J.A.; A.G.A.C.; Bergkamp; W.G.M.; Groot, de, C.P.G.M.; M.G.

    1986-01-01

    Acrylamide bleek een clastogene werking te hebben in een test op chromosoomafwijkingen met Chinese hamster cellen in vitro vanaf 0,1 mg/ml (1,4 mmol/l), zowel in aan- als afwezigheid van een systeem voor metaboliosche activering (S9). Tevens induceerde acrylamide in deze cellen een significante toename in het aantal zuster-chromatide uitwisselingen (SCE's) per cel, zowel in aan- als afwezigheid van een systeem voor metabolische activering (S9) bij concentraties van 0,6 en 1 mg/ml (respec...

  5. Reflection mode holographic recording in methylene blue-sensitized polyvinyl alcohol acrylamide films

    C S Rajesh; R Anjana; S S Sreeroop; C Sudha Kartha

    2014-02-01

    Photopolymer systems can produce good image quality holograms that does not require any post-processing and are environmentally stable with good diffraction efficiency. The present work reports the development of a methylene blue-sensitized polyvinyl alcohol acrylamide (MBPVA/AA) photopolymer system for recording white light reflection holograms. Reflection gratings were recorded in the photopolymer films with different concentrations of methylene blue (MB). Various parameters affecting the holographic properties of the samples were also studied. The holographic performance of the material is found to depend on its chemical composition and the recording parameters.

  6. Synthesis of Fullerene-Acrylamide Copolymer Nanoball and Its Lubrication Properties

    JIANG,Gui-Chang(江贵长); GUAN,Wen-Chao(官文超); ZHENG,Qi-Xin(郑启新)

    2004-01-01

    A novel fullerene-acrylamide copolymer was synthesized via radical polymerization. It is soluble in polar solvents such as water, dimethyl sulfoxide etc. The product was characterized by FTIR, UV-Vis and GPC. TEM analysis shows that the average particle diameter is about 46 nm. Four-ball tests show that the addition of a certain concentration of the fullerene copolymer to base stock (2 wt% triethanolamine and 0.5 wt% OPZ aqueous solution) can effectively raise the load-carrying capacity (PB value) and the antiwear ability. SEM analysis shows that the addition results in reducing diameter of wear scar and decreasing wear.

  7. Chemical and biochemical activities of sonochemically synthesized poly(N-isopropyl acrylamide)/silica nanocomposite

    Chowdhury, Pranesh; Saha, Swadhin Kr; Guha, Arun; Saha, Samar Kr

    2012-11-01

    Poly(N-isopropyl acrylamide) (PNIPA) grafted mesoporous silica nanoparticles (MPSNP) leading to novel inorganic/organic core-shell nanocomposite has been synthesized sonochemically in an aqueous medium without additives like cross-linker, hydrophobic agent, organic solvent. The colloidal stability of MPSNP is enhanced significantly due to encapsulation of the polymer. The composites are characterized by TEM, FTIR and TGA. The chemical and biochemical activities of the sonochemically synthesized materials have been studied in the light of reaction with acid-base, protein adsorption, antimicrobial activity, biocompatibility and nonthrombogenic property. Advantages of sonochemical synthesis compared to other techniques have been evaluated.

  8. Characterization and Stability of Emulsion Gels Based on Acrylamide/Sodium Acryloyldimethyl Taurate Copolymer

    Bonacucina, Giulia; Cespi, Marco; Palmieri, Giovanni F.

    2009-01-01

    Sepineo P 600, a concentrated dispersion of acrylamide/sodium acryloyldimethyl taurate copolymer in isohexadecane, has self-gelling and thickening properties and the ability to emulsify oily phases, which make it easy to use in the formulation of gels and o/w emulsion gels. In this paper, gels were prepared using a Sepineo P 600 concentration between the 0.5% and 5% (w/w), and then emulsion gel was also prepared from the 3% Sepineo gel by adding a specific amount of almond oil. All the prepar...

  9. Assessment of the acrylamide intake of the Belgian population and the effect of mitigation strategies

    Claeys, Wendie Liliane; Baert, Katleen; Mestdagh, Frédéric; Vercammen, Jan; Daenens, Paul; Meulenaer, Bruno De; Maghuin-Rogister, Guy; Huyghebaert, André

    2010-01-01

    Abstract The acrylamide (AA) intake of the Belgian consumer was calculated based on AA monitoring data of the Belgian Federal Agency for the Safety of the Food Chain (FASFC) and consumption data of the Belgian food consumption survey coordinated by the Scientific Institute for Public Health (3214 participants of 15 years or older). The average AA exposure, calculated probabilistically, was 0.4 ?g/kg bw/day (P97.5 = 1.6 ?g/kg bw/day) with as main contributors to the average intake c...

  10. Dependence of crystallinity degree with induced grafting by gamma radiation of N,N'-dimethyl acrylamide

    N,N' -dimethyl acrylamide (DMAA) graft copolymerization onto polyethylene films was carried out, using a organic solvent as a reaction medium and gamma rays from a 60 Co source for surface activation. Thermal analysis revealed the crystallinity and the grafting inversely proportional. The DSC curves fusion peaks decreased with grafting rate increase, the peak almost disappearing in the curve of PE 440% grafted. It was concluded that the graft occurs not only on the surface but also in the substrate bulk, being the PE absorption of DMAA an important factor for build up of grafted mass. (author)

  11. Adamantyl-group containing mixed-mode acrylamide-based continuous beds for capillary electrochromatography. Part I: study of a synthesis procedure including solubilization of N-adamantyl-acrylamide via complex formation with a water-soluble cyclodextrin.

    Al-Massaedh, Ayat Allah; Pyell, Ute

    2013-04-19

    A new synthesis procedure for highly crosslinked macroporous amphiphilic N-adamantyl-functionalized mixed-mode acrylamide-based monolithic stationary phases for capillary electrochromatography (CEC) is investigated employing solubilization of the hydrophobic monomer by complexation with a cyclodextrin. N-(1-adamantyl)acrylamide is synthesized and characterized as a hydrophobic monomer forming a water soluble-inclusion complex with statistically methylated-β-cyclodextrin. The stoichiometry, the complex formation constant and the spatial arrangement of the formed complex are determined. Mixed-mode monolithic stationary phases are synthesized by in situ free radical copolymerization of cyclodextrin-solubilized N-adamantyl acrylamide, a water soluble crosslinker (piperazinediacrylamide), a hydrophilic monomer (methacrylamide), and a negatively charged monomer (vinylsulfonic acid) in aqueous medium in bind silane-pretreated fused silica capillaries. The synthesized monolithic stationary phases are amphiphilic and can be employed in the reversed- and in the normal-phase mode (depending on the composition of the mobile phase), which is demonstrated with polar and non-polar analytes. Observations made with polar analytes and polar mobile phase can only be explained by a mixed-mode retention mechanism. The influence of the total monomer concentration (%T) on the chromatographic properties, the electroosmotic mobility, and on the specific permeability is investigated. With a homologues series of alkylphenones it is confirmed that the hydrophobicity (methylene selectivity) of the stationary phase increases with increasing mass fraction of N-(1-adamantyl)acrylamide in the synthesis mixture. PMID:23489493

  12. Optimizing the calcium content of a copolymer acrylamide gel matrix for dark-grown seedlings

    Myers, P. N.; Mitchell, C. A.

    1998-01-01

    A copolymer acrylamide acrylate gel was investigated as the sole root matrix for dark-grown seedlings of soybean (Glycine max Merr. 'Century 84'). Increasing Ca2+ in the hydrating solution of the hydrogel from 1 to 10 mM decreased its water-holding capacity from 97 to 46 mL g-1, yet water potential of the medium remained high, sufficient for normal plant growth at all Ca2+ concentrations tested. Elongation rate of dark-grown soybean seedlings over a 54-hour period was 0.9, 1.5, and 1.8 mm h-1 with 1.0, 2.5, or 5.0 mM Ca2+, respectively, but did not increase with further increases in Ca2+ concentration. Further study revealed that Na+ was released from the hydrogel medium and was taken up by the seedlings as Ca2+ increased in the medium. In dry hypocotyl tissue, sodium content correlated negatively with calcium content. Despite the presence of Na+ in the hydrogel, seedling growth was normal when adequate Ca2+ was added in the hydrating solution. Acrylamide hydrogels hold good potential as a sole growth matrix for short-term experiments with dark-grown seedlings without irrigation.

  13. Color kinetics and acrylamide formation in NaCl soaked potato chips

    Pedreschi, Franco; Bustos, Oscar; Mery, Domingo;

    2007-01-01

    The objective of this work was to study the kinetics of color development in blanched and blanched-NaCl impregnated potato slices during frying by using the dynamic method and also to evaluate the effect of NaCl in reducing acrylamide formation in potato chips. The measurement of color was done by...... using an inexpensive computer vision technique which allowed quantifying in a more precise and representative way the color in L*a*b* units of complex surfaces such as those of potato slices during frying. The effect of potato slice soaking in NaCl was evaluated not only for color change but also for......Cl solution of 0.02 g/l 5 min at 200 rpm of agitation. These samples were considered as NaCl soaked potato chips. Blanched and soaked slices were fried at 120, 140, 160 and 180 degrees C until reaching moisture contents of similar to 1.8% (total basis) for color evaluation. Acrylamide content was evaluated...

  14. Radiation graft copolymer of acrylamide onto polypropylene fibers for metal uptake

    In an attempt to modify polypropylene (PP) fibres for ion exchanger, grafting of acrylamide (AAm) monomers by the pre-irradiation method in inert medium (N2) has been studied. Grafting was carried out in water and methanol solvent system. The percentage of grafting has been determined as a function of total dose, monomer concentration, temperature and period of grafting reaction. Water was found to be the best solvent for affording high percentage of grafting but along with it a high concentration of homopolymer was formed which was difficult to separate. The addition of a small amount of methanol reduced effectively the formation of acrylamide homopolymer. The results showed the best condition of grafting were total dose 20 kGy, 10% methanol/water as a solvent, temperature 50 deg. C, and reaction period of 2 hours. The yield of grafting was found to be 210%. The study and the effect of reaction temperature revealed that the calculated activation energy for the grafting process is 5,0 kcal/mol. The PP-g-AAm fiber was characterized with FTIR and DSC. It was found that PP-g-AAm fibers showed high selectivity toward Cu(II) compared with Co(II) and Fe(III) ions

  15. Novel composition of polymer gel dosimeters based on N-(Hydroxymethyl)acrylamide for radiation therapy

    A new composition of polymer gel dosimeters is developed based on radiation induced polymerization of N-(Hydroxymethyl)acrylamide (NHMA) for radiotherapy treatment planning. The dosimeters were irradiated by 10 MV photon beam of a medical linear accelerator at a constant dose rate of 600 cGy/min with doses up to 20 Gy. The polymerization occurs and increases with increasing absorbed dose. The dose response of polymer gel dosimeters was studied using nuclear magnetic imaging (NMR) for relaxation rate (R2) of water proton. Dose rate, energy of radiation and the stability of the polymerization after irradiation were investigated. No appreciable effects of these parameters on the performance of the novel gel dosimeters were observed. - Highlights: • This manuscript relates to polymer gel dosimeter for used in radiotherapy. • Polymer gel containing N-(Hydroxymethyl)acrylamide has been introduced. • Polymerization of NHMA gel increases gradually with increasing absorbed dose. • Response of NHMA gel was slightly affected by dose rate and energy of radiation

  16. Development of Graft Copolymer Flocculant Based on Acrylamide and Acrylic Acid for the dewatering of coal

    Most coal preparation processes were carried out in water medium. The water content of coal product has a negative impact on handling and specific energy value. The moisture content may be attributed to the proportion of fine coal, which presents the greatest dewatering problem. A novel polymeric flocculant has been developed by graft copolymerization of acrylamide (AAm) with acrylic acid (AAc) using gamma irradiation technique. The grafted copol621621ymer P(AAm/AAc) was characterized by Fourier-transform infrared spectroscopy (FTIR), and thermo-gravimetric analysis (TGA). The effects of reaction parameters, such as total absorbed dose, and monomer concentration on grafting yield were investigated. The flocculation performance of the graft copolymer P(AAm/AAc) was investigated in coal suspension. It was observed that the grafting ratio was one of the key factors for the flocculating effects. The copolymers with various grafting ratios showed different flocculating properties. It was found that as the grafting ratio increased, the flocculating effect also increased. The flocculation performance of the grafted copolymer was better than that of the commercial flocculant, poly-acrylamide (Magnafloc 1011).

  17. Dietary acrylamide exposure in male F344 rats: Dataset of systemic oxidative stress and inflammation markers.

    Jin, Xiaolei; Coughlan, Melanie; Roberts, Jennifer; Mehta, Rekha; Raju, Jayadev

    2016-06-01

    We previously reported that dietary acrylamide, at doses (10 and 50 mg/kg diet) known to cause rodent tumors, lowered serum total high density lipoprotein and total testosterone, increased serum lipase, and lowered lymphocytes levels together with other hematological parameters in male F344 rats exposed for 10 weeks (doi: 10.1016/j.etap.2014.11.009 [1]). Here we present data related to the role of food-borne acrylamide exposure (at 0, 5, 10 and 50 mg/kg diet) in the presence of low (7% wt/wt) or high (23.9% wt/wt) dietary fat on serum and urinary markers of oxidative stress and inflammation in F344 rats. Briefly, urine and serum samples were collected from the experimental animals a day prior to or at the time of necropsy, respectively and processed for enzyme-linked immunosorbent assay estimations of biochemical markers. Urine samples were analyzed for 8-hydroxydeoxyguanosine and isoprostane, and serum samples for total antioxidant capacity, paraoxonase 1 activity, c-reactive protein, homocysteine, oxidized low-density lipoprotein, intercellular adhesion molecule-1, thromboxin 2, and Nε-(carboxymethyl)lysine. PMID:27014731

  18. Label-free DNA hybridization detection with molecular beacon immobilized in photopolymerized acrylamide gel microarray

    Wang, Hong; Li, Jiong; Liu, Quanjun; Liu, Heping; Lu, Zuhong; Zhu, Jijun

    2001-10-01

    Photopolymerized acrylamide gel microarray used to immobilize the molecular beacon for label free DNA hybridization detection is described in this paper. Polyacrylamide gel microarray was prepared by UV photopolymerization of 4% acrylamide in 40% glycerol, 0.002%methylene blue, 0.012% TEMED and 0.1M phosphate buffer (PHequals7) with a Relpel-silane pretreated quartz mask. This kind of three-dimensional gel microarray provides more than 100 times great immobilization capacity. The hybridization and other processes with it resemble a homogeneous liquid phase reaction rather than a heterogeneous liquid-solid interface reaction. The specially designed molecular beacons contain a 15 base loop sequence with 5 base pair stem, a 20 base thymine as spacer, a 5'-end amino group for immobilization, a fluorescein in the middle of the sequence as the fluorophore and a 3'-end DABCYL as the quencher. Between the 5'-end amino group and the stem, the 20 base thymine is used to minimize destability caused by 5'-end immobilization. Confocal microscope was used to investigate the fluorescence intensity of gel immobilized molecular beacon probes. After hybridization we can easily distinguish complementary and noncomplementay targets with gel-immobilized molecular beacon probes. Image analysis showed that the fluorescence intensity ratio of complementary to noncomplementay probes is great than 5. The potential applications of gel-immobilized molecular beacon microarray are mutation detection, pathogenic detection, etc. in a parallel, cost saving and label-free detection way.

  19. Terahertz Absorption Spectroscopy of Benzamide, Acrylamide, Caprolactam, Salicylamide, and Sulfanilamide in the Solid State

    Ye Jiang

    2014-01-01

    Full Text Available Terahertz (THz absorption spectra of the similarly structured molecules with amide groups including benzamide, acrylamide, caprolactam, salicylamide, and sulfanilamide in the solid phase at room temperature and 7.8 K for salicylamide are reported and compared to infrared vibrational spectral calculations using density functional theory. The results of THz absorption spectra show that the molecules have characteristic bands in the region of 0.2–2.6 THz (~7–87 cm−1. THz technique can be used to distinguish different molecules with amide groups. In the THz region benzamide has three bands at 0.83, 1.63, and 1.73 THz; the bands are located at 1.44 and 2.00 THz for acrylamide; the bands at 1.24, 1.66 and 2.12 THz are observed for caprolactam. The absorption bands are located at 1.44, 1.63, and 2.39 THz at room temperature, and at 1.22, 1.46, 1.66, and 2.41 THz at low temperature for salicylamide. The bands at 1.63, 1.78, 2.00, and 2.20 THz appear for sulfanilamide. These bands in the THz region may be related to torsion, rocking, wagging, and other modes of different groups in the molecules.

  20. SWELLING BEHAVIOR OF ACRYLAMIDE HYDROGEL IN DIFFERENT SOLVENTS AND pHs

    M. F. Mina; M. M. Alam

    2005-01-01

    Swelling property of acrylamide hydrogels, prepared from aqueous solutions of acrylamide monomer having concentrations in the range of 10-60 wt% by γ-ray irradiation method using a Co-60 gamma radiation source at doses ranging 1-30.0 kGy, has been investigated under various swelling media. These swelling media were basically solvents (solutions), produced by dissolving methanol, ethanol, glucose, sucrose, sodium chloride and sodium persulfate individually with distilled water, and solutions prepared with phs = 3, 7 and 10. The investigation was performed in order to observe the effect of these solvents and phs as well as the influence of monomer concentrations, radiation doses and times on swelling behavior of hydrogels. Swelling values were found higher for hydrogels prepared with lower monomer concentrations (ca.20 wt%) and radiation doses (ca. 5 kGy) and showed a leveling off tendency within 24 h. The glucose solvent and the buffer solution of pH = 10 revealed significant increase of swelling of hydrogels as compared to other solutions. Results are explained based on crosslinking density in hydrogel, polymer-solvent/polymer-polymer interactions in solutions,permeability of molecules in solutions and ionization capacity of hydrogel in pH.

  1. Development and Validation of a Near-Infrared Spectroscopy Method for the Prediction of Acrylamide Content in French-Fried Potato.

    Adedipe, Oluwatosin E; Johanningsmeier, Suzanne D; Truong, Van-Den; Yencho, G Craig

    2016-03-01

    This study investigated the ability of near-infrared spectroscopy (NIRS) to predict acrylamide content in French-fried potato. Potato flour spiked with acrylamide (50-8000 μg/kg) was used to determine if acrylamide could be accurately predicted in a potato matrix. French fries produced with various pretreatments and cook times (n = 84) and obtained from quick-service restaurants (n = 64) were used for model development and validation. Acrylamide was quantified using gas chromatography-mass spectrometry, and reflectance spectra (400-2500 nm) of each freeze-dried sample were captured on a Foss XDS Rapid Content Analyzer-NIR spectrometer. Partial least-squares (PLS) discriminant analysis and PLS regression modeling demonstrated that NIRS could accurately detect acrylamide content as low as 50 μg/kg in the model potato matrix. Prediction errors of 135 μg/kg (R(2) = 0.98) and 255 μg/kg (R(2) = 0.93) were achieved with the best PLS models for acrylamide prediction in Russet Norkotah French-fried potato and multiple samples of unknown varieties, respectively. The findings indicate that NIRS can be used as a screening tool in potato breeding and potato processing research to reduce acrylamide in the food supply. PMID:26806330

  2. Environmental risk assessment of acrylamide and methylolacrylamide from a grouting agent used in the tunnel construction of Romeriksporten, Norway.

    Weideborg, M; Källqvist, T; Odegård, K E; Sverdrup, L E; Vik, E A

    2001-08-01

    Increased focus on the possible evironmental risk associated with large-scale use of grouting agents has revealed that leakage of chemicals from grouting activities may cause harm to the environment. Chemical grouting agents are used to reduce water leakages in e.g. tunnel constructions. The present study focuses on monitoring results and environmental risk caused by releases of non-polymerised monomers during use of the acrylamide-based grouting agent Rhoca-Gil (Siprogel). Drainage water from the tunnel Romeriksporten was monitored with respect to acrylamide and methylolacrylamide, as leakage of these substances was observed earlier in connection with similar constructions where Rhoca-Gil was used. Concentrations of acrylamide and methylolacrylamide in the draining water showed that these substances leaked out both in connection with the injection of Rhoca-Gil and in connection with after-injection using other grouting agents. Gel formation studies with Rhoca-Gil showed that a low degree of polymerisation (and hence, large leakages of monomers) can be expected if the product is diluted with water. Results from investigation of the environmental fate of methylolacrylamide showed that this substance is chemically transformed at the high-pH conditions of the tunnel. Ecotoxicological testing of the substances and an environmental effects assessment for the receiving water (River Alna and the Oslofjord) showed that the discharge of acrylamide and methylolacrylamide may have caused effects on the aquatic life in the river and in a limited area of the fjord. PMID:11456163

  3. Swelling properties of cassava starch grafted with poly (potassium acrylate-co-acrylamide) superabsorbent hydrogel prepared by ionizing radiation

    Barleany, Dhena Ria, E-mail: dbarleany@yahoo.com; Ulfiyani, Fida; Istiqomah, Shafina; Rahmayetty [Department of Chemical Engineering, University of Sultan Ageng Tirtayasa, Cilegon, Banten (Indonesia); Heriyanto, Heri; Erizal [Centre for Application of Isotopes and Radiation, Jakarta (Indonesia)

    2015-12-29

    Natural and synthetic hydrophylic polymers can be phisically or chemically cross-linked in order to produce hydrogels. Starch based hydrogels grafted with copolymers from acrylic acid or acrylamide have become very popular for water absorbent application. Superabsorbent hydrogels made from Cassava starch grafted with poly (potassium acrylate-co-acrylamide) were prepared by using of ϒ-irradiation method. Various important parameters such as irradiation doses, monomer to Cassava starch ratio and acrylamide content were investigated. The addition of 7,5 % w w{sup −1} acrylamide into the reaction mixture generated a starch graft copolymer with a water absorption in distilled water as high as 460 g g{sup −1} of its dried weight. The effectivity of hydrogel as superabsorbent for aqueous solutions of NaCl and urea was evaluated. The obtained hydrogel showed the maximum absorptions of 317 g g{sup −1} and 523 g g{sup −1} for NaCl and urea solution, respectively (relative to its own dry weight). The structure of the graft copolymer was analyzed by using Fourier Transform Infrared Spectroscopy (FTIR) and Scanning Electron Microscope (SEM)

  4. Effect of Lactobacillus casei- casei and Lactobacillus reuteri on acrylamide formation in flat bread and Bread roll.

    Dastmalchi, Farnaz; Razavi, Seyed Hadi; Faraji, Mohammad; Labbafi, Mohsen

    2016-03-01

    The aim of this study was the evaluation of fermentation by lactic acid bacteria (LAB) contains lactobacillus (L.) casei- casei and L. reuteri on acrylamide formation and physicochemical properties of the Iranian flat bread named, Sangak, and Bread roll. Sangak and Bread roll were made with whole and white wheat flour, respectively. Whole-wheat flour had upper content of protein, sugar, ash, fiber, damaged starch and the activity of amylase than the white wheat flour. After 24 h of fermentation, the pH values of the sourdoughs made from whole-wheat flour (3.00, 2.90) were lower, in compared to sourdoughs prepared from white wheat flour (3.60, 3.58). In addition, in Sangak bread, glucose, and fructose were completely utilized after fermentation, but in bread roll, the reduced sugar levels increased after fermentation and baking that represent microorganisms cannot be activated and utilized sugars. Acrylamide formation was impacted by pH of sourdough and total reducing sugar (r = 0.915, r = 0.885 respectively). Bread roll and Sangak bread were fermented by L. casei- casei contained lowest acrylamide content, in two bread types (219.1, 104.3 μg/kg respectively). As an important result, the acrylamide content of Sangak bread in all cases was lower than in the Bread roll. PMID:27570278

  5. Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics

    Fels, van der H.J.; Capuano, E.; Nguyen, H.T.; Mogol, B.A.; Kocadagli, T.; Goncuoglu Tas, N.; Hamzalioglu, A.; Boekel, van M.A.J.S.; Gokmen, V.

    2014-01-01

    The present study aimed to investigate the effect of recipe and temperature–time on the formation of acrylamide and 5-hydroxymethylfurfural (HMF) during biscuit baking. Baking experiments were performed with biscuits of two different recipes, with and without NaCl, at 180 °C, 190 °C and 200 °C. Acry

  6. Dietary determinants for Hb-acrylamide and Hb-glycidamide adducts in Danish non-smoking women

    Outzen, Malene; Egeberg, Rikke; Dragsted, Lars; Christensen, Jane; Olesen, Pelle Thonning; Frandsen, Henrik Lauritz; Overvad, Kim; Tjønneland, Anne; Olsen, Anja

    2011-01-01

    Acrylamide (AA) is a probable human carcinogen that is formed in heat-treated carbohydrate-rich foods. The validity of FFQ to assess AA exposure has been questioned. The aim of the present cross-sectional study was to investigate dietary determinants of Hb-AA and Hb-glycidamide (GA) adducts. The...

  7. Biphasic equilibrium dialysis of poly(N-isopropyl acrylamide) nanogels synthesized at decreased temperatures for targeted delivery of thermosensitive bioactives

    Musial, W.; Michálek, Jiří; Pluta, J.; Jaromin, A.; Pietka-Ottlik, M.; Přádný, Martin

    2013-01-01

    Roč. 2013, č. 2013 (2013), 925235_1-925235_9. ISSN 1687-9422 Institutional support: RVO:61389013 Keywords : hydrogel nanoparticles * thermosensitive nanogel * poly-N-isopropyl acrylamide Subject RIV: CD - Macromolecular Chemistry Impact factor: 1.322, year: 2013

  8. Swelling properties of cassava starch grafted with poly (potassium acrylate-co-acrylamide) superabsorbent hydrogel prepared by ionizing radiation

    Natural and synthetic hydrophylic polymers can be phisically or chemically cross-linked in order to produce hydrogels. Starch based hydrogels grafted with copolymers from acrylic acid or acrylamide have become very popular for water absorbent application. Superabsorbent hydrogels made from Cassava starch grafted with poly (potassium acrylate-co-acrylamide) were prepared by using of ϒ-irradiation method. Various important parameters such as irradiation doses, monomer to Cassava starch ratio and acrylamide content were investigated. The addition of 7,5 % w w−1 acrylamide into the reaction mixture generated a starch graft copolymer with a water absorption in distilled water as high as 460 g g−1 of its dried weight. The effectivity of hydrogel as superabsorbent for aqueous solutions of NaCl and urea was evaluated. The obtained hydrogel showed the maximum absorptions of 317 g g−1 and 523 g g−1 for NaCl and urea solution, respectively (relative to its own dry weight). The structure of the graft copolymer was analyzed by using Fourier Transform Infrared Spectroscopy (FTIR) and Scanning Electron Microscope (SEM)

  9. Swelling properties of cassava starch grafted with poly (potassium acrylate-co-acrylamide) superabsorbent hydrogel prepared by ionizing radiation

    Barleany, Dhena Ria; Ulfiyani, Fida; Istiqomah, Shafina; Heriyanto, Heri; Rahmayetty, Erizal

    2015-12-01

    Natural and synthetic hydrophylic polymers can be phisically or chemically cross-linked in order to produce hydrogels. Starch based hydrogels grafted with copolymers from acrylic acid or acrylamide have become very popular for water absorbent application. Superabsorbent hydrogels made from Cassava starch grafted with poly (potassium acrylate-co-acrylamide) were prepared by using of ϒ-irradiation method. Various important parameters such as irradiation doses, monomer to Cassava starch ratio and acrylamide content were investigated. The addition of 7,5 % w w-1 acrylamide into the reaction mixture generated a starch graft copolymer with a water absorption in distilled water as high as 460 g g-1 of its dried weight. The effectivity of hydrogel as superabsorbent for aqueous solutions of NaCl and urea was evaluated. The obtained hydrogel showed the maximum absorptions of 317 g g-1 and 523 g g-1 for NaCl and urea solution, respectively (relative to its own dry weight). The structure of the graft copolymer was analyzed by using Fourier Transform Infrared Spectroscopy (FTIR) and Scanning Electron Microscope (SEM).

  10. Tandem Extraction/Liquid Chromatography-Mass Spectrometry Protocol for the Analysis of Acrylamide and Surfactant-related Compounds in Complex Aqueous Environmental Samples

    The development of a liquid chromatography‐mass spectrometry (LC‐MS)‐based strategy for the detection and quantitation of acrylamide and surfactant‐related compounds in aqueous complex environmental samples.

  11. Tandem Extraction/Liquid Chromatography-Mass Spectrometry Protocol for the Analysis of Acrylamide and Surfactant-Related Compounds in Complex Matrix Environmental Water Samples

    Ethoxylated alcohols, alkylphenols, and acrylamide are emerging contaminants with many different routes into the environment. Ethoxylated alcohols are used ubiquitously as surfactants in both industrial and household products. The use of ethoxylated alcohols and alkylphenols as s...

  12. A liquid chromatography-tandem mass spectrometry method for simultaneous analysis of acrylamide and the precursors, asparagine and reducing sugars in bread

    Nielsen, N.J.; Granby, Kit; Hedegaard, Rikke Susanne Vingborg;

    2006-01-01

    A LC-MS-MS method for simultaneous determination of acrylamide, asparagine, fructose, glucose and sucrose in bread was developed. The method is based on aqueous extraction by blending. After centrifugation the samples were cleaned up by solid phase extraction on C18 cartridges conditioned with 2 m......L of methanol and 2 x 2 mL of water and subsequently flushed with sample solution before the actual analytical sample fractions were collected. Analytes were separated on a Hypercarb column (100 mm x 2.1 mm, 5 mu m) and detected by tandem MS with electrospray ionisation. Acrylamide and saccharides were...... ionised in positive mode. Asparagine in wheat bread was detectable at lower levels using negative ion mode. To compensate for matrix induced signal suppression D-3-acrylamide and N-15(2)-asparagine were used as internal standards for acrylamide and asparagine, respectively. Recoveries were in the range 93...

  13. The acrylamide (S)-1 differentially affects Kv7 (KCNQ) potassium channels

    Bentzen, Bo Hjorth; Schmitt, Nicole; Calloe, Kirstine;

    2006-01-01

    The family of Kv7 (KCNQ) potassium channels consists of five members. Kv7.2 and 3 are the primary molecular correlates of the M-current, but also Kv7.4 and Kv7.5 display M-current characteristics. M-channel modulators include blockers (e.g., linopirdine) for cognition enhancement and openers (e.......g., retigabine) for treatment of epilepsy and neuropathic pain. We investigated the effect of a Bristol-Myers Squibb compound (S)-N-[1-(3-morpholin-4-yl-phenyl)-ethyl]-3-phenyl-acrylamide [(S)-1] on cloned human Kv7.1-5 potassium channels expressed in Xenopus laevis oocytes. Using two-electrode voltage...... both retigabine and (S)-1 or BMS204352 were applied simultaneously. In conclusion, (S)-1 differentially affects the Kv7 channel subtypes and is dependent on a single tryptophan for the current enhancing effect in Kv7.4....

  14. Controlled radical polymerization of an acrylamide containing L-alanine moiety via ATRP.

    Rafiee, Zahra

    2016-02-01

    Homopolymerization of an optically active acrylamide having an amino acid moiety in the side chain, N-acryloyl-L-alanine (AAla) was carried out via atom transfer radical polymerization (ATRP) at room temperature using 2-hydroxyethyl-2'-methyl-2'-bromopropionate (HMB) or sodium-4-(bromomethyl)benzoate (SBB) as initiator in pure water, methanol/water mixture and pure methanol solvents. The polymerization reaction resulted in the optically active biocompatible amino acid-based homopolymer in good yield with narrow molecular weight distribution. The number average molecular weight increased with conversion and polydispersity was low. The structure and molecular weight of synthesized polymer were characterized by (1)H NMR, FT-IR spectroscopic techniques and size-exclusion chromatography. PMID:26385362

  15. Synthesis and Characterization of Graft Copolymer Rice Straw Cellulose-Acrylamide Hydrogels Using Gamma Irradiation

    Rice straw cellulose available as waste biomass was graft copolymerized with acrylamide monomer by simultaneous gamma irradiation as initiator. The effects of bleaching of cellulose and irradiation dose were evaluated. Evidence of grafting is obtained from comparison of Fourier Transfer Infrared (FTIR) of the cellulose and grafted cellulose. X-ray diffraction analysis shows that crystallinity was reduced through graft copolymerization. Kinetic investigations of the graft copolymerization were also carried out, and the rate constant parameter (kp/kt0.5) has been found to be 4.9922 l0.5. mol-0.5.s-0.5. The results show that for the same dose, grafting efficiency is higher with bleached cellulose form than with unbleached form. The grafting efficiency and the gel fraction increases with increasing total irradiation doses. At higher radiation doses crosslink density starts to increase considerably while swelling degree decreases with the increasing crosslink density. (author)

  16. Crystal morphology modification by the addition of tailor-made stereocontrolled poly(N-isopropyl acrylamide)

    Munk, Tommy; Baldursdottir, Stefania; Hietala, Sami;

    2012-01-01

    . One such additive is the thermosensitive polymer poly(N-isopropyl acrylamide) (PNIPAM). The use of PNIPAM as a crystallization additive provides a possibility to affect viscosity at separation temperatures and nucleation and growth rates at higher temperatures. In this study, novel PNIPAM derivatives...... composition. Optical light microscopy and Raman and FTIR spectroscopy were used to investigate the structure of the NF crystals and possible interaction with PNIPAM. A drastic change in the growth mechanism of nitrofurantoin crystals as monohydrate form II (NFMH-II) was observed in the presence of PNIPAM; the...... the polymer was aggregated or not. However, with increased additive concentration slower nucleation and growth rates of the crystals were observed. Heating of the crystallization medium resulted in phase separation of the PNIPAM. The phase separation had an influence on the achieved crystal morphology...

  17. Changing of network characteristics of acrylamide/maleic acid hydrogels by alteration of irradiation dose rate

    Poly(acrylamide/maleic acid) P(AAm/MA) hydrogels were prepared by irradiating the ternary mixtures of AAm/MA and water by gamma rays at ambient temperature at very low (0.18 kGy/h), and moderate dose rate (3.0 kGy/h). The equilibrium degree of swelling (EDS) of hydrogels prepared at 3.0 kGy/h dose rate increased from 520% to 3900% with increasing MA mole content in the gel system from 0% to 5.2%. On the other hand, no systematic dependence of swelling on MA content was observed for hydrogels obtained at low dose rate irradiation due to formation of inhomogeneous network structure and large pores in the gel. Pore structure of hydrogels was monitored by using scanning electron microscope. Systematic swelling of P(AAm/MA) hydrogels prepared at moderate dose rates can be explained with homogeneous pore size distribution of network

  18. Frozen concentration fluctuations of poly (N-isopropyl acrylamide) gel decomposed by neutron spin echo

    By employing neutron spin echo (NSE) and small-angle neutron scattering (SANS), we first determined the nano-scale q-behaviors of the frozen concentration fluctuations in a swollen poly (N-isopropyl acrylamide) (NIPA) gel. For a NIPA gel, we observed a crossover from collective diffusion to Zimm single chain dynamics as scattering vector q increases, which is well established for a semidilute polymer solution. We further observed significant retardation of decay of NSE for a NIPA gel at low q, which is attributed to the elastic scattering from the frozen concentration fluctuations. After a careful analysis of two decay curves of a NIPA gel and solution, it turned out that the elastic scattering, occupying about 40% of the total intensity at q=0, decreases obeying q-4 at high q. (author)

  19. New phase diagram for N-arylacrylamide/acrylamide/sodium acrylate copolymer gel

    Katayama, Seiji; Shimizu, Masanori; Akahori, Yukio

    1995-01-01

    Examination was made of changes in the volume of N-arylacrylamide(NAA)/acrylamide/sodium acrylate copolymer gel immersed in acetone-water and dioxane-water mixtures. The gel underwent reversible volume change from a swollen to collapsed state via discontinuous volume change with increase in solvent composition. Volume change at the transition point decreased with increase in NAA content, and the transition point shifted first toward lower solvent content with increase in NAA content and then toward higher solvent content. This is a volume phase transition characterized by two conventional patterns. Plots of transition solvent composition as a function of gel polymer composition indicated a nobel phase diagram for the polymer gel, which is essentially equivalent to miscibility diagram usually observed for polymer solutions.

  20. Synthesis and characterization of methacrylamidopropyltrimethylammonium chloride and N-substituted acrylamide ionomers

    2007-11-01

    Full Text Available Quaternary ammonium ionomers of Methacrylamidopropyltrimethyl ammonium chloride with N-substituted acrylamides were prepared at 55±1°C using azobiscyanovaleric acid (ACVA initiator. The monomers and ionomers were characterized by 1H- and 13C-NMR spectroscopy and the copolymer composition was calculated from elemental analysis data. The reduced viscosity of ionomers in methanol behaves as non-polyelectrolytes at lower mole percentage and as polyelectrolyte at higher mole percentage. The molecular weights of ionomers were found to be high and the polydispersity index values indicate termination mainly by disproportionation. The glass transition temperature (Tg of ionomers were greater than those of the corresponding homopolymers, attributed to a reduction in segmental mobility. The initial decomposition temperature (IDT showed that the stability of ionomers increases with increasing mole percentage of ionic content.

  1. Enhanced protein retention on poly(caprolactone) via surface initiated polymerization of acrylamide

    Ma, Yuhao; Cai, Mengtan; He, Liu; Luo, Xianglin

    2016-01-01

    To enhance the biocompatibility or extend the biomedical application of poly(caprolactone) (PCL), protein retention on PCL surface is often required. In this study, poly(acrylamide) (PAAm) brushes were grown from PCL surface via surface-initiated atom transfer radical polymerization (SI-ATRP) and served as a protein-capturing platform. Grafted PAAm was densely packed on surface and exhibited superior protein retention ability. Captured protein was found to be resistant to washing under detergent environment. Furthermore, protein structure after being captured was investigated by circular dichroism (CD) spectroscopy, and the CD spectra verified that secondary structure of captured proteins was maintained, indicating no denaturation of protein happened for retention process.

  2. Rapid Synthesis of Superabsorbent Smart-Swelling Bacterial Cellulose/Acrylamide-Based Hydrogels for Drug Delivery

    Manisha Pandey

    2013-01-01

    Full Text Available This study evaluated the effect of solubilized and dispersed bacterial cellulose (BC on the physicochemical characteristics and drug release profile of hydrogels synthesized using biopolymers. Superabsorbent hydrogels were synthesized by graft polymerization of acrylamide on BC solubilized in an NaOH/urea solvent system and on dispersed BC by using N,N′-methylenebisacrylamide as a crosslinker under microwave irradiation. Fourier transform infrared spectroscopy analysis of the resulting hydrogels confirmed the grafting, and an X-ray diffraction pattern showed a decrease in the crystallinity of BC after the grafting process. The hydrogels exhibited pH and ionic responsive swelling behavior, with hydrogels prepared using solubilized BC (SH having higher swelling ratios. Furthermore, compared to the hydrogels synthesized using dispersed BC, the hydrogels synthesized using solubilized BC showed higher porosity, drug loading efficiency, and release. These results suggest the superiority of the hydrogels prepared using solubilized BC and that they should be explored further for oral drug delivery.

  3. Enhancement of spectrum strength in holographic sensing in nanozeolites dispersed acrylamide photopolymer.

    Yu, Dan; Liu, Hongpeng; Mao, Dongyao; Geng, Yaohui; Wang, Weibo; Sun, Liping; Lv, Jiang

    2015-11-01

    Holographic sensing of organic vapor is characterized at transmission and reflection geometries in ZSM-5 nanozeolites dispersed acrylamide photopolymer. Nano-zeolites as absorption medium are dispersed into the polymer to enhance the absorptivity to organic vapor. Obvious enhancements of spectrum strength are observed during the sensing process. Two primary factors causing the enhancement, absorption of nanozeolites and photopolymerization induced by broadband white light, are analyzed experimentally. Significant increment provides a quick and intuitive identification strategy for holographic sensing. Accompanying with the wavelength blue-shift, the shrinkage of sample is measured quantitatively under homogeneous white light. It is further demonstrated that the significance of nanozeolites absorption. Finally a theoretical model with mutual diffusion is used to simulate the swelling process. This study provides significant foundation for the application of holographic sensor. PMID:26561180

  4. Acrylamide and 5-hydroxymethylfurfural formation in reconstituted potato chips during frying.

    Miao, YuTian; Zhang, HuanJie; Zhang, LuLu; Wu, SiJia; Sun, YiJia; Shan, Yu; Yuan, Yuan

    2014-12-01

    In our present paper, the effect of water activity and processing conditions in reconstituted potato chips was considered as a model to investigate the changes of acrylamide (AA) and 5-hydroxymethylfurfural (HMF). The results suggested that the formation of AA and HMF was highly correlated with frying temperature and time. Water activity could also influence the formation of AA and HMF. Meanwhile, the formation of HMF has significant correlation with the formation of AA in reconstituted potato chips. A typical exponential growth curve was observed by plotting AA levels vs HMF content which were all determined under different heating condition: [Formula: see text]. The model could be used as a tool for estimating the formation of AA when the content of HMF was known. PMID:25477673

  5. Radiation-grafting of acrylamide onto silicone rubber films for diclofenac delivery

    Magaña, Hector; Palomino, Kenia; Cornejo-Bravo, Jose M.; Alvarez-Lorenzo, Carmen; Concheiro, Angel; Bucio, Emilio

    2015-02-01

    This work focuses on the pre-irradiation grafting of acrylamide (AAm) onto silicone rubber films (SR) and evaluates the effect of gamma-ray radiation conditions on the grafting yield, which in turn may influence the performance of the grafted materials as components of drug-eluting devices. Pristine and modified SR were characterized using FTIR-ATR, DSC, TGA, swelling, and water contact angle analysis in order to elucidate the effects of AAm grafting onto SR. Grafted films with content in AAm ranging from 0.81% to 22.20% showed excellent cytocompatibility against fibroblasts, and capability to uptake the anti-inflammatory drug diclofenac. Amount of drug loaded directly correlated with the grafting degree of the films. Drug release studies were performed at pH 7.4 and 37 °C (physiological conditions). Most grafted films released the drug in a sustained way for at least three hours.

  6. Optical and MRI investigations of an optimized acrylamide-based polymer gel dosimeter

    The first purpose of this research was improvement of sensitivity of the normoxic acrylamide-based polymer gel dosimeter. Another aim of this study was investigation of the absorbance of the irradiated gels as well as their relaxation rate variations. In addition, a new optical parameter, area under the absorbance spectrum (AUS), was investigated. Sensitivity improvement was performed by adding glucose and urea to the previously reported acrylamide-based polymer gel formulation and new formulation was named PAGATUG. The formulation which gives the nearest tissue elemental composition has been determined to be 3 % bis, 3 % AA, 5 % gelatine, 5 mM THPC, 0.01 mM HQ, 8.5 % glucose, and 3 % urea. The differences in electron density, number of electrons per gram and effective atomic number of PAGATUG gel were no more than 1, 0.5, and 0.8 % of the corresponding values for the soft tissue respectively. PAGATUG gels were irradiated by 60Co radiotherapy unit photon beams with different doses and imaged using a 1.5T Siemens Avanto MRI scanner for different post irradiation times. In addition, the absorbance of the irradiated gels were evaluated using a double beam spectrophotometer. We found that the R2-sensitivity of polymer gel was improved by a factor of more than 2.6 in respect of the previously reported PAGAT polymer gel. Dose-absorbance sensitivity was obtained as 0.89 Au Gy-1 and the results showed more stable response in respect of R2 investigation. An AUS-sensitivity of 107.7 Au nm Gy-1 indicated to steep response variation. This read out parameter showed an acceptable linearity and dynamic dose range. (author)

  7. Reduction of Saltiness and Acrylamide Levels in Palm Sugar-Like Flavouring through Buffer Modification and the Addition of Calcium Chloride

    Wan Aida Wan Mustapha

    2013-06-01

    Full Text Available Palm sugar-like flavouring (PSLF is a type of flavour product that is formed by heating amino acids and sugar under specific heating conditions. Unfortunately, PSLF has a salty taste and contains high amounts of acrylamide. Hence, the objective of this research was to reduce saltiness and acrylamide without negatively affecting the aroma properties of PSLF. A decrease in the sodium phosphate (NaHPO4 buffer concentration from 0.20 to 0.02 M was found to reduce sodium to approximately 15% of the level found in original PSLF. A further decrease (~25% in the sodium content was achieved by removing monobasic sodium phosphate (NaH2PO4 from the buffer system. Meanwhile, the addition of CaCl2 at 20–40 mg/L reduced the acrylamide content in PSLF by as much as 58%. A CaCl2 concentration of 20 mg/mL was most favourable as it most efficiently suppressed acrylamide formation while providing an acceptably high flavour yield in PSLF. In view of the high acrylamide content in PSLF, additional work is necessary to further reduce the amount of acrylamide by controlling the asparagine concentration in the precursor mixture.

  8. Improvement in the behavior of bromelain coupled to pNIPAm polymers containing acrylamide or acrylic acid

    Rubab Mahmood

    2014-08-01

    Full Text Available Bromelain was coupled to N-isopropyl acrylamide (NIPAmpolymers, synthesized using NIPAm and various concentrations of acrylamide (Ac or acrylic acid (AAc. Incorporation of Ac/AAcinto the polymer increased the LCST (lower critical solutiontemperature in a concentration dependent manner but AAc wasmore effective in this regard; the LCST rose to 40°C when 6 percent AAc was used. Incorporation of Ac/AAc increased the coupling of enzyme to the polymer and the η (effectiveness factor of the coupled enzyme, moderately. Various studies indicate that such incorporation of hydrophilic monomers into the polymer does not impair its capacity to couple enzyme or expression of the activity of bound enzyme but seems to actually improve the stability of the enzyme against heat induced inactivation and alkaline pH.

  9. Electron Beam Synthesis and Characterization of Acrylamide/Acrylic Acid Hydrogels Using Trimethylolpropane Trimethacrylate as Cross-Linker

    Gabriela Craciun

    2016-01-01

    Full Text Available The purpose of the paper is to present the synthesis and characterization of hydrogels prepared by free-radical copolymerization of acrylamide and acrylic acid in aqueous solutions using potassium persulfate as initiator and trimethylolpropane trimethacrylate as cross-linker, via the radiation technique. The samples were subjected to electron beam treatment in the dose range of 2 to 4 kGy and the influence of the absorbed dose and amount of cross-linker on the swelling properties, diffusion coefficient, and network parameters of hydrogels was investigated. A possible reaction mechanism for acrylamide/acrylic acid/trimethylolpropane trimethacrylate hydrogels was also suggested. The structure and morphology of hydrogels were characterized by Fourier Transform Infrared Spectroscopy and Scanning Electron Microscopy.

  10. Radiation synthesis of low swelling acrylamide based hydrogels and determination of average molecular weight between cross-links

    A comparative analysis of determination of cross-link density (νe) of hydrogels by using swelling tests and mechanical measurements has been made. Poly(acrylamide/methacrylamide) P(AAm/MAAm) and poly(acrylamide/hydroxyethyl methacrylate) P(AAm/HEMA) hydrogels were prepared by using gamma rays and used as model hydrogel systems. The uniaxial compression test was applied to cylindrical gel samples in the swollen state at pH 7. Stress-strain curves of hydrogels were evaluated to calculate the shear modulus values. The average molecular weight between cross-links (M-barc) and νe obtained from mechanical measurements were significantly different than the values obtained from swelling experiments. Large differences were attributed to the uncertainty on the value of the χ parameter used in the Flory-Rehner equation. ±1% change in this parameter doubled or reduced the M-barc value of hydrogel to half value