ArticleFrontiers in nutrition2022
Formation and Identification of Six Amino Acid - Acrylamide Adducts and Their Cytotoxicity Toward Gastrointestinal Cell Lines.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed, 12 citations in OpenAlex.
- The Ganoderma atrum Polysaccharide PSG-1 Attenuates Acrylamide-Induced Hepatotoxicity by Modulating the FXR-FGF15-Mediated Gut-Liver Axis.Molecular nutrition & food research · 2026Article
- Role of glutathione and cysteine in acrylamide metabolism during in vitro and in vivo digestion.Journal of the science of food and agriculture · 2026Article
- Detoxification of Acrylamide by Potentially Probiotic Strains of Lactic Acid Bacteria and Yeast.Molecules (Basel, Switzerland) · 2024Article
- Formation of Cysteine Adducts with Chlorogenic Acid in Coffee Beans.Foods (Basel, Switzerland) · 2024Article
- Formulation and Processing Strategies to Reduce Acrylamide in Thermally Processed Cereal-Based Foods.International journal of environmental research and public health · 2023Review
- Reduction in Five Harmful Substances in Fried Potato Chips by Pre-Soaking Treatment with Different Tea Extracts.Foods (Basel, Switzerland) · 2023Article
- Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion.Current research in food science · 2022Review
Corrections and comments
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Authors and funding
9 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Acrylamide (AA) is a food contaminant, and amino acids are suggested to mitigate its toxicity by forming adducts. The emergence of acrylamide adducts may cause underestimation of acrylamide exposure level as well as trigger new safety problems. Based on the acrylamide elimination capability of four amino acids, this study chemically synthesized six amino acid-acrylamide adducts. Their structures were analyzed, followed by content determination in 10 commercially baking foods. The Michael adduct formed by one molecule of γ-aminobutyric acid (GABA) and acrylamide was most abundant in foods among six adducts. Furthermore, it markedly decreased the cytotoxicity of acrylamide in Caco-2 cells and GES-1 cells. This finding suggests that amino acids can be used to reduce acrylamide level in processed foods and mitigate its hazardous effects after intake.
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Registered trials
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