Author Topic: The Poison Acrylamide - Caused by Certain Sugars in Fries & Potato Chips  (Read 3341 times)

Offline JC Spencer

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The Poison Acrylamide - Caused by Certain Sugars in Fries & Potato Chips
« Reply #1 on: August 03, 2008, 10:07:00 PM »
Comments by J. C. Spencer

Study shows that trehalose seems to inhibit the cause of Acrylamide.  The cancer causing nerve damaging chemical, Acrylamide, is formed by certain sugars in French fries and potato chips.  Read four articles posted on our Home Page at www.endowmentmed.org/.  The Abstract below indicates that the healthful sugar trehalose supresses the forming of Acrylamide in foods.

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Suppressive Effect of Trehalose on Acrylamide Formation from Asparagine and Reducing Saccharides

Title: Suppressive Effect of Trehalose on Acrylamide Formation from Asparagine and Reducing Saccharides Author; OKU KAZUYUKI(Amase Inst., Hayashibara Biochemical Laboratories, Inc.) KUROSE MAYUMI(Amase Inst., Hayashibara Biochemical Laboratories, Inc.) OGAWA TOHRU(Amase Inst., Hayashibara Biochemical Laboratories, Inc.) KUBOTA MICHIO(Amase Inst., Hayashibara Biochemical Laboratories, Inc.) CHAEN HIROTO(Amase Inst., Hayashibara Biochemical Laboratories, Inc.) FUKUDA SHIGEHARU(Amase Inst., Hayashibara Biochemical Laboratories, Inc.) TSUJISAKA YOSHIO(Amase Inst., Hayashibara Biochemical Laboratories, Inc.) Journal Title; Biosci Biotechnol Biochem

Journal Code: G0021A
ISSN: 0916-8451
VOL. 69;NO.8;PAGE.1520-1526 (J-STAGE)(2005) Figure&Table&Reference;FIG.4, TBL.4, REF.9 Pub. Country;Japan Language;

English Abstract: The influence of saccharides on the formation of acrylamide (AcA) was investigated. The reducing saccharides reacted with asaparagine to form AcA, but the non-reducing saccharides, except sucrose, gave no AcA. AcA formation from a mixture containing glucose and asaparagaine was suppressed by the non-reducing saccharides, especially trehalose (76% suppression) and neotrehalose (75% suppression). Glucose is heat-degraded into pyruvaldehyde and 5-hydroxymethyl-2-furfural in the water system. The degradation products react with asparagines to generate AcA. Trehalose appears to inhibit not only the formation of these intermediates and asparagines for AcA, but also the AcA formation from these intermediates. (Author abst.)


« Last Edit: August 04, 2008, 10:54:46 AM by JC Spencer »