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PubMed2006

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

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.

Acrylamide↗

PubMed2004

Acrylamide in Austrian foods.

Acrylamide is known for its potential health hazards. Recently acrylamide was found in starch containing heated foods in high concentrations which lead to the assumption that a cancer risk could be associated with the uptake of foods containing high amounts of acrylamide. This study focuses on the analysis of acrylamide in foods potentially containing this substance which is formed from natural ingredients. The highest concentrations were found in potato crisps with concentrations of above 1500 ng/g (median: 499 ng/g). Other food groups contained lower amounts: cookies with a median of 99 ng/g; crisp bread with a median of 69 ng/g; breakfast cereals with a median of 0 ng/g; popcorn and rice products with a median of 97 ng/g; potato chips with a median of 161 ng/g and coffee with a median of 169 ng/g.

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PubMed2005

Adenomatous polyposis coli influences micronuclei induction by PhIP and acrylamide in mouse erythrocytes.

Micronucleus (MN) induction in erythrocytes of multiple intestinal neoplasia (Min) mice with heterozygous Apc mutation was measured after s.c. injections of acrylamide, glycidamide, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and colchicine, and compared with wild-type (wt) mice. Since Apc influences microtubule dynamics, we wanted to test whether Min-mice were more sensitive to the production of MN than wild-type mice. We also examined the effect of pre-treatment with cytosine beta-D-arabinofuranoside (Ara C) and hydroxyurea, which inhibit ligation of DNA strand breaks in the repair of DNA adducts. All compounds induced a significant increase in MN in both strains of mice with the following potencies: acrylamide<glycidamide<PhIP. No difference in the induction of MN was seen between Min-mice and wt-mice exposed to acrylamide, glycidamide or colchicine without pre-treatment. However, in Min-mice, PhIP treatment induced much less MN than in wt-mice, with about four- and six-fold increase in MN in Min-mice and wt-mice, respectively. A reduced ability to repair PhIP adducts may be the reason for the lower induction of MN in Min-mice. Treatment with Ara C and hydroxyurea, to increase sensitivity, gave more than a four-fold increase in MN, but strongly reduced proliferation. Pre-treatment with Ara C and hydroxyurea made the Min-mice slightly more sensitive to MN induction by glycidamide compared to wt-mice. We conclude that Min-mice are less sensitive than wt-mice to MN induction by PhIP that forms bulky DNA adducts, while Min-mice and wt-mice are equally sensitive to MN induction by acrylamide and glycidamide that form DNA base adducts.

Acrylamide↗

PubMed2005

In vitro studies of the influence of glutathione transferases and epoxide hydrolase on the detoxification of acrylamide and glycidamide in blood.

Enzymes involved in the metabolism of xenobiotic substances are often polymorphic in humans. Such genetic polymorphisms may result in inter-individual differences in detoxification of certain chemicals, and as a consequence, possibly affect health-risk assessments. This present work concerns studies of the influence of polymorphic enzymes in the detoxification of acrylamide and its metabolite glycidamide. Enzymes that enhance conjugation with glutathione (GSH), the glutathione transferases (GSTs), may influence the detoxification of both acrylamide and glycidamide, whereas the enzyme epoxide hydrolase (EH) should only catalyse the hydrolysis of glycidamide. In this study, the doses of acrylamide or glycidamide measured as specific adducts to hemoglobin (Hb) were analysed in blood samples after in vitro incubation with these compounds. Blood samples from individuals with different genotypes for GSTT1 and GSTM1 were studied. No significant differences in adduct levels depending on genotype were noted. In a parallel experiment, incubation with ethylene oxide was used as positive control. In this experiment individuals carrying GSTT1 showed lower adduct level increments from ethylene oxide than individuals lacking GSTT1. Furthermore, addition of ethacrynic acid or laurylamine, compounds which inhibit GST and EH, respectively, did not affect the adduct levels. These results suggest that neither GSTs nor EH have any significant effect on the blood dose, measured as Hb-adducts over time, after exposure to acrylamide or glycidamide.

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PubMed2004

Reactions of acrylamide with glutathione and serum albumin.

Rate constants of 0.0054 and 0.021 M(-1)s(-1) for the reactions of acrylamide with human serum albumin (HSA) and glutathione (GSH), respectively, were determined under physiological conditions by following the loss of their thiol groups in the presence of excess acrylamide. Based on these in vitro values, reactions with these thiols appear to account for most of acrylamide's elimination from the body. Combined with data from other studies, these results should be useful for assessing the health risk of dietary acrylamide.

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PubMed2004

Dose-response modeling of in vivo genotoxicity data for use in risk assessment: some approaches illustrated by an analysis of acrylamide.

Methods for dose-response modeling of in vivo genotoxicity data are introduced and applied to a case study of acrylamide. Genetic toxicity results are typically summarized as being either positive or negative, with no further consideration of the dose-response patterns that can be estimated from such studies. This analysis explores the use of three modeling approaches: Poisson regression of counts of genetic effects per cell; dynamic modeling of the time-course of micronucleus production and loss as a function of exposure; and categorical regression of sets of genetic toxicity experiments, the results of which are recoded in terms of severities of response. Estimates derived from these models (benchmark doses and predictions of response rates for predetermined doses of interest) are then used to assess the relevance and role of the genetic toxicity results in a risk assessment. With respect to the acrylamide data base, the results suggest that the genetic damage studies do not appear to be consistent or congruent with the thyroid tumor endpoints observed in two long-term bioassays in rats. This suggests that acrylamide's mechanism of action with respect to production of such tumors may not be genotoxic, and that a cancer risk assessment that applied a linear, no-threshold approach to such endpoints might be inappropriate. Benchmark doses derived from the genetic toxicity data base do not appear to be the critical ones for acrylamide risk assessment. Dose metric and modeling issues associated with the proposed dose-response approach to evaluation of genetic toxicity data are explored, and it is recommended that further advancements of the methodology be developed and employed for optimal use of such data for risk assessment purposes.

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PubMed2003

Analysis of acrylamide in food by isotope-dilution liquid chromatography coupled with electrospray ionization tandem mass spectrometry.

A confirmatory method for the determination of low levels of acrylamide in different food products is presented. The method entails extraction of acrylamide with water, precipitation of matrix constituents with acetonitrile, and two clean-up steps consecutively over Isolute Multimode and cation-exchange cartridges. The final extract is analyzed by liquid chromatography (LC) coupled to positive electrospray ionization tandem mass spectrometry employing [13C3]-acrylamide as internal standard. For the chromatographic step, a LC column based on a polymethacrylate gel is employed which shows good retention of acrylamide under isocratic flow conditions (k' = 1.2). Mass spectral acquisition is done by selected reaction monitoring, choosing the characteristic transitions m/z 72-->55, 72-->54 and 72-->27. In-house validation data for breakfast cereals and crackers show good precision of the method, with intra- and interassay variation below 10%. The limits of detection for crackers and breakfast cereals, respectively are estimated at 15 and 20 microg/kg, and recoveries of fortified samples ranged between 58 and 76%. Furthermore, the method is applicable to a number of different food products, including biscuits, crisp bread, wafers, confectionery cocoa liquor, and nuts. Finally, the good results obtained in several small-scale interlaboratory tests provided additional confidence in the performance of the method.

Acrylamide↗

PubMedDate not supplied

Acrylamide causes preimplantation abnormalities in embryos and induces chromatin-adducts in male germ cells of mice.

Acrylamide, a known male postmeiotic germ cell mutagen, caused a dose-dependent increase in the frequency of morphologic abnormalities in preimplantation embryos. Single-cell eggs, growth retardation, and blastomere lysis were detected after paternal treatment with acrylamide (10 to 50 mg/kg, 5 d). The major effects were seen at weeks 1 to 3 after male treatment, with the highest level of abnormalities at the first week (> 90% vs. 5% in control). The frequency of abnormal four-day embryos was similar to preimplantation loss assessed at 15 to 16 d p.c. A > 100-fold elevation of chromatin adducts in sperm was observed during 1st and 2nd week after treatment, after which adduct levels decreased to baseline level. However, morphologic defects in embryos are not fully explained by the spermatid adduct curve. These findings demonstrate the effects of paternal exposure to acrylamide on preimplantation development and indicate a potential risk to the offspring of men exposed to acrylamide.

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PubMed2003

Tests for the depolymerization of polyacrylamides as a potential source of acrylamide in heated foods.

This study was conducted to test the possibility that polyacrylamides used in agriculture may contribute to acrylamide formation in heated foods by thermal depolymerization. Two samples of polyacrylamide with low molecular weights of 1.5 and 10 kDa were used to test for in-chain and end-chain depolymerization. They were added as aqueous solutions to filter paper for heating in a drying/dry environment and added to a cooking oil for heating in a fatty environment. The heating conditions were 175 degrees C for 15 and 30 min, respectively. Both regimens were tested in the absence and presence of the redox-active metal ions Fe(III) and Cu(II), and all tests were conducted without the exclusion of atmospheric oxygen. There was no evidence of any significant depolymerization of polyacrylamide to free acrylamide monomer, <0.04%. In fact, residual levels of acrylamide present already in the low molecular weight polymers were seen to fall by 50-80% on heating. Consequently, it is concluded that even if polyacrylamides were to contaminate agricultural crops and foods derived therefrom (which itself is an unproven suggestion), there is no evidence that the polymers would depolymerize on heating of the food to form acrylamide in any significant amount.

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PubMed2003

Acrylamide formation mechanism in heated foods.

Recent findings of a potential human carcinogen, acrylamide, in foods have focused research on the possible mechanisms of formation. We present a mechanism for the formation of acrylamide from the reaction of the amino acid asparagine and a carbonyl-containing compound at typical cooking temperatures. The mechanism involves formation of a Schiff base followed by decarboxylation and elimination of either ammonia or a substituted imine under heat to yield acrylamide. Isotope substitution studies and mass spectrometric analysis of heated model systems confirm the presence of key reaction intermediates. Further confirmation of this mechanism is accomplished through selective removal of asparagine with asparaginase that results in a reduced level of acrylamide in a selected heated food.

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PubMed2004

Analysis of coffee for the presence of acrylamide by LC-MS/MS.

A variety of popular instant, ground, and brewed coffees were analyzed using a modified liquid chromatography-tandem mass spectrometry (LC-MS/MS) method specifically developed for the determination of acrylamide in foods. Coffee test portions were spiked with 13C3-labeled acrylamide as an internal standard prior to their extraction and cleanup. Ground coffees (1 g) and instant coffees (0.5 g) were extracted by shaking with 9 mL of water for 20 min. Brewed coffee test portions (9 mL) were taken through the cleanup procedure without further dilution with extraction solvent. Coffee test portions were cleaned up by passing 1.5 mL first through an Oasis HLB (hydrophilic/lipophilic copolymer sorbent) solid phase extraction (SPE) cartridge and then a Bond Elut-Accucat (cation and anion exchange sorbent) SPE cartridge. The cleaned up extracts were analyzed by positive ion electrospray LC-MS/MS. The MS/MS data was used to detect, confirm, and quantitate acrylamide. The limit of quantitation of the method was 10 ng/g for ground and instant coffees and 1.0 ng/mL for brewed coffee. The levels of acrylamide ranged from 45 to 374 ng/g in unbrewed coffee grounds, from 172 to 539 ng/g in instant coffee crystals, and from 6 to 16 ng/mL in brewed coffee.

Acrylamide↗

PubMed2005

Addition of glycine reduces the content of acrylamide in cereal and potato products.

The effects of adding amino acids on the content of acrylamide in potato crisps, French fries, flat breads, and bread crusts were investigated. Addition of glycine or glutamine during blanching of crisps reduced the amount of acrylamide by approximately 30% compared to no addition. No effect was found in French fries. Addition of glycine during doughmaking significantly reduced acrylamide in both flat breads and bread crusts. In bread crusts the reduction of acrylamide ranged from 50 to >90% depending on the baking condition. In flat breads the reduction varied between 60 and >95%.

Acrylamide↗

PubMed2005

Measurement of acrylamide and its precursors in potato, wheat, and rye model systems.

The relationship between acrylamide and its precursors, namely, free asparagine and reducing sugars, was studied in cakes made from potato flake, wholemeal wheat, and wholemeal rye, cooked at 180 degrees C, from 5 to 60 min. Between 5 and 20 min, major losses of asparagine, water, and total reducing sugars were accompanied by large increases in acrylamide, which maximized in all three products between 25 and 30 min, followed by a slow linear reduction. Acrylamide formation did not occur to a large degree until the moisture contents of the cakes fell below 5%. Linear relationships were observed for acrylamide formation with the residual levels of asparagine and reducing sugars for all three food materials.

Acrylamide↗

PubMed2004

Improved sample preparation to determine acrylamide in difficult matrixes such as chocolate powder, cocoa, and coffee by liquid chromatography tandem mass spectroscopy.

An improved sample preparation (extraction and cleanup) is presented that enables the quantification of low levels of acrylamide in difficult matrixes, including soluble chocolate powder, cocoa, coffee, and coffee surrogate. Final analysis is done by isotope-dilution liquid chromatography-electrospray ionization tandem mass spectrometry (LC-MS/MS) using d3-acrylamide as internal standard. Sample pretreatment essentially encompasses (a) protein precipitation with Carrez I and II solutions, (b) extraction of the analyte into ethyl acetate, and (c) solid-phase extraction on a Multimode cartridge. The stability of acrylamide in final extracts and in certain commercial foods and beverages is also reported. This approach provided good performance in terms of linearity, accuracy and precision. Full validation was conducted in soluble chocolate powder, achieving a decision limit (CCalpha) and detection capability (CCbeta) of 9.2 and 12.5 microg/kg, respectively. The method was extended to the analysis of acrylamide in various foodstuffs such as mashed potatoes, crisp bread, and butter biscuit and cookies. Furthermore, the accuracy of the method is demonstrated by the results obtained in three inter-laboratory proficiency tests.

Acrylamide↗

PubMed2006

Rapid sample preparation method for LC-MS/MS or GC-MS analysis of acrylamide in various food matrices.

A fast and easy sample preparation procedure for analysis of acrylamide in various food matrices was developed and optimized. In its first step, deuterated acrylamide internal standard is added to 1 g of homogenized sample together with 5 mL of hexane, 10 mL of water, 10 mL of acetonitrile, 4 g of MgSO4, and 0.5 g of NaCl. Water facilitates the extraction of acrylamide; hexane serves for sample defatting; and the salt combination induces separation of water and acetonitrile layers and forces the majority of acrylamide into the acetonitrile layer. After vigorous shaking of the extraction mixture for 1 min and centrifugation, the upper hexane layer is discarded and a 1 mL aliquot of the acetonitrile extract is cleaned up by dispersive solid-phase extraction using 50 mg of primary secondary amine sorbent and 150 mg of anhydrous MgSO4. The final extract is analyzed either by liquid chromatography-tandem mass spectrometry or by gas chromatography-mass spectrometry (in positive chemical ionization mode) using the direct sample introduction technique for rugged large-volume injection.

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PubMed1999

Tyrosine kinase inhibitors. 15. 4-(Phenylamino)quinazoline and 4-(phenylamino)pyrido[d]pyrimidine acrylamides as irreversible inhibitors of the ATP binding site of the epidermal growth factor receptor.

A series of 6- and 7-acrylamide derivatives of the 4-(phenylamino)quinazoline and -pyridopyrimidine classes of epidermal growth factor receptor (EGFR) inhibitors were prepared from the corresponding amino compounds by reaction with either acryloyl chloride/base or acrylic acid/1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride. All of the 6-acrylamides, but only the parent quinazoline 7-acrylamide, were irreversible inhibitors of the isolated enzyme, confirming that the former are better-positioned, when bound to the enzyme, to react with the critical cysteine-773. Quinazoline, pyrido[3,4-d]pyrimidine, and pyrido[3,2-d]pyrimidine 6-acrylamides were all irreversible inhibitors and showed similar high potencies in the enzyme assay (likely due to titration of the available enzyme). However the pyrido[3,2-d]pyrimidine analogues were 2-6-fold less potent than the others in a cellular autophosphorylation assay for EGFR in A431 cells. The quinazolines were generally less potent overall toward inhibition of heregulin-stimulated autophosphorylation of erbB2 (in MDA-MB-453-cells), whereas the pyridopyrimidines were equipotent. Selected compounds were evaluated in A431 epidermoid and H125 non-small-cell lung cancer human tumor xenografts. The compounds showed better activity when given orally than intraperitoneally. All showed significant tumor growth inhibition (stasis) over a dose range. The poor aqueous solubility of the compounds was a drawback, requiring formulation as fine particulate emulsions.

Acrylamides↗

PubMed2003

Analytical methods for the determination of acrylamide in food products: a review.

In early 2002, the Swedish National Food Administration reported high acrylamide levels in heat-treated carbohydrate-rich foods. Consequently, intensive activity began examining the many different types of food, and thousands of analyses have been undertaken world wide. Measurement data have been published in many different types of media. Within this flood of publications, there are only a limited number of articles concerned with the technical aspects of the measurements. This review focuses on the state-of-the-art in the analysis of acrylamide in foodstuffs. It covers information on methods from peer-reviewed articles and other sources (e.g. a survey carried out among official and private laboratories of the Member States of the European Union). Alternative methods are presented and discussed alongside the more common measurement techniques for acrylamide in foodstuffs. Special attention is given to sample preparation. The greatest differences between the analytical methods was for acrylamide extraction and clean-up. The influence of different extraction techniques or extraction solvents/solvent mixtures on the measurement results has not yet been fully investigated. There is also a lack of understanding about the sample clean-up. Since both might have a large impact on the results of the analysis, this review should also be considered as a basis for further investigations.

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PubMed2005

Survey of acrylamide in Turkish foods by an in-house validated LC-MS method.

A survey of retail Turkish foods was conducted for acrylamide using an in-house validated LC-MS method. The recoveries obtained for a variety of food matrices ranged between 81.2 and 96.8% for a spiking level of 500 ng g(-1). The limit of quantification was determined as 15-20 ng g(-1) depending on the food matrix in the basis of a signal-to-noise ratio of 5. A total of 120 food samples were analysed for acrylamide. The mean acrylamide levels in different food groups were in the order: crackers>potato chips>biscuits>cakes>baby foods>corn chips>cookies>breakfast cereals>breads>grilled vegetables>wafers>chocolates. The crumb of bread was free of acrylamide, whilst significant concentrations were found in the crust.

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