Document Detail


Acrylamide from Maillard reaction products.
MedLine Citation:
PMID:  12368845     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The discovery of the adventitious formation of the potential cancer-causing agent acrylamide in a variety of foods during cooking has raised much concern, but the chemical mechanism(s) governing its production are unclear. Here we show that acrylamide can be released by the thermal treatment of certain amino acids (asparagine, for example), particularly in combination with reducing sugars, and of early Maillard reaction products (N-glycosides). Our findings indicate that the Maillard-driven generation of flavour and colour in thermally processed foods can -- under particular conditions -- be linked to the formation of acrylamide.
Authors:
Richard H Stadler; Imre Blank; Natalia Varga; Fabien Robert; Jörg Hau; Philippe A Guy; Marie-Claude Robert; Sonja Riediker
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Nature     Volume:  419     ISSN:  0028-0836     ISO Abbreviation:  Nature     Publication Date:  2002 Oct 
Date Detail:
Created Date:  2002-10-07     Completed Date:  2002-10-17     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0410462     Medline TA:  Nature     Country:  England    
Other Details:
Languages:  eng     Pagination:  449-50     Citation Subset:  IM    
Affiliation:
Nestlé Research Center, Lausanne, Switzerland. richard.stadler@rdls.nestle.com
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MeSH Terms
Descriptor/Qualifier:
Acrylamide / chemistry*
Amino Acids / chemistry
Asparagine / chemistry
Food*
Glucose / chemistry
Glutamine / chemistry
Glycosides / chemistry
Hot Temperature
Maillard Reaction*
Methionine / chemistry
Chemical
Reg. No./Substance:
0/Amino Acids; 0/Glycosides; 50-99-7/Glucose; 56-85-9/Glutamine; 63-68-3/Methionine; 7006-34-0/Asparagine; 79-06-1/Acrylamide

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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