Please use this identifier to cite or link to this item:
|Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL|
Bioaccesibility of acrylamide in different food systems. A first approach to its in vivo availability
|Authors:||Delgado Andrade, Cristina ; Mesías, Marta ; Pérez-Burillo, Sergio; Rufián Henares, J. A.; Morales, F. J.|
|Citation:||6th International Conference on Food Digestion (2019)|
|Abstract:||[lntroduction]: Acrylamide is a food processing contaminant formed in foods under high temperature and low moisture conditions by the reaction of asparagine with reducing sugars during heating. lt is proven to be carcinogenic in animals and a probable human carcinogen. As any other contaminant, the total amount of acrylamide present in the food does not necessary correspond to the bioaccesible fraction. However, scarce investigations have addressed this matter.|
[Objective]: This is a first approach to investigate acrylamide bioaccesibility after gastrointestinal digestion of different food systems, tracking its behaviour at different stages of the process.
[Methodology]: Selected food systems (biscuits, biscuits + milk, breakfast cereals, breakfast cereals +yogurt, breakfast cereals +yogurt + raspberry, French fries, French fries+ roasted beef steak, "patatas a lo pobre" (layered sliced potatoes cooked in oil), scrambled-patatas a lo pobre and scrambled-patatas a lo pobre+ onion were in vitre gastrointestinal digested (international validated protocol). Acrylamide was determined (1) in each food system befare digestion, (2) in a portian of the soluble fraction of the gastric digests and (3) after the gastrointestinal digestion, both in the soluble and insoluble fractions. Deterrninations were perlormed by LC-ESI-MS/MS.
[Main findings]: After gastrointestinal digestion, the total amount of acrylamide increased in all food systems (bioaccesible + non-bioaccesible fraction) between 3 to 90-fold. Focusing on the bioaccesible fraction, the intestinal phase was the main responsible for the in situ generation of acrylamide, except in French fries and biscuits + milk, where acrylamide was formed in a similar percentage in both gastric and intestinal phases.
[Conclusion]: The levels of acrylamide in foods do not reflect the bioaccesible content, then it could be largely underestimated. Enzyrnatic actions and pH conditions al gastrointestinal level are key factors to establish a realistic estimation of acrylamide toxicological elfects.
|Description:||Trabajo presentado a la 6th International Conference on Food Digestion (ICFD), celebrada en Granada (España) del 2 al 4 de abril de 2019.|
|Appears in Collections:||(ICTAN) Comunicaciones congresos|