Production of Acrylamide via the Long-Term Incubation of Asparagine and Reducing Sugar Solutions at 37°C
10.1625/jcam.9.43
- VernacularTitle:アスパラギンと還元糖溶液の 37℃ での長期間インキュベーションによるアクリルアミドの生成
- Author:
Katsuyuki ISHIHARA
;
Miyako YONEZAWA
;
Hidenori KOGA
;
Tomihisa OHTA
- Publication Type:Journal Article
- Keywords:
acrylamide;
advanced glycation end-products;
Maillard reaction;
reducing sugar;
amino acid
- From:Japanese Journal of Complementary and Alternative Medicine
2012;9(1):43-48
- CountryJapan
- Language:Japanese
-
Abstract:
In this study, we examined whether AA can be produced in Fru + Asn and Glc + Asn solutions that are incubated at 37°C for a long time. Acrylamide was observed in both solutions at pH 7.4 and pH 12.0. The Fru + Asn group became a deeper brown, but had a lower AA production rate than the Glc + Asn group at each pH. This suggests the presence of an acrylamide production pathway different from those in related high-temperature processes. Moreover, the generation of acrylamide at pH 7.4 in the Glc + Asn solution at 37°C suggests that acrylamide can be produced as an advanced glycation end product in the living body.
