Acrylamide is formed in the Maillard reaction View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2002-10

AUTHORS

Donald S. Mottram, Bronislaw L. Wedzicha, Andrew T. Dodson

ABSTRACT

Reports of the presence of acrylamide in a range of fried and oven-cooked foods1,2 have caused worldwide concern because this compound has been classified as probably carcinogenic in humans3. Here we show how acrylamide can be generated from food components during heat treatment as a result of the Maillard reaction between amino acids and reducing sugars. We find that asparagine, a major amino acid in potatoes and cereals, is a crucial participant in the production of acrylamide by this pathway. More... »

PAGES

448-449

References to SciGraph publications

  • 1999. Food Chemistry in NONE
  • Journal

    TITLE

    Nature

    ISSUE

    6906

    VOLUME

    419

    Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1038/419448a

    DOI

    http://dx.doi.org/10.1038/419448a

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1015149899

    PUBMED

    https://www.ncbi.nlm.nih.gov/pubmed/12368844


    Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
    Incoming Citations Browse incoming citations for this publication using opencitations.net

    JSON-LD is the canonical representation for SciGraph data.

    TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

    [
      {
        "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
        "about": [
          {
            "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/06", 
            "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
            "name": "Biological Sciences", 
            "type": "DefinedTerm"
          }, 
          {
            "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0601", 
            "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
            "name": "Biochemistry and Cell Biology", 
            "type": "DefinedTerm"
          }, 
          {
            "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
            "name": "Acrylamide", 
            "type": "DefinedTerm"
          }, 
          {
            "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
            "name": "Amino Acids", 
            "type": "DefinedTerm"
          }, 
          {
            "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
            "name": "Asparagine", 
            "type": "DefinedTerm"
          }, 
          {
            "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
            "name": "Carbohydrates", 
            "type": "DefinedTerm"
          }, 
          {
            "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
            "name": "Food", 
            "type": "DefinedTerm"
          }, 
          {
            "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
            "name": "Glucose", 
            "type": "DefinedTerm"
          }, 
          {
            "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
            "name": "Hot Temperature", 
            "type": "DefinedTerm"
          }, 
          {
            "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
            "name": "Maillard Reaction", 
            "type": "DefinedTerm"
          }
        ], 
        "author": [
          {
            "affiliation": {
              "alternateName": "School of Food Biosciences, The University of Reading, RG6 6AP, Whiteknights, Reading, UK", 
              "id": "http://www.grid.ac/institutes/grid.9435.b", 
              "name": [
                "School of Food Biosciences, The University of Reading, RG6 6AP, Whiteknights, Reading, UK"
              ], 
              "type": "Organization"
            }, 
            "familyName": "Mottram", 
            "givenName": "Donald S.", 
            "id": "sg:person.0727525606.88", 
            "sameAs": [
              "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0727525606.88"
            ], 
            "type": "Person"
          }, 
          {
            "affiliation": {
              "alternateName": "Procter Department of Food Science, University of Leeds, LS2 9JT, Leeds, UK", 
              "id": "http://www.grid.ac/institutes/grid.9909.9", 
              "name": [
                "Procter Department of Food Science, University of Leeds, LS2 9JT, Leeds, UK"
              ], 
              "type": "Organization"
            }, 
            "familyName": "Wedzicha", 
            "givenName": "Bronislaw L.", 
            "id": "sg:person.0616766126.80", 
            "sameAs": [
              "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0616766126.80"
            ], 
            "type": "Person"
          }, 
          {
            "affiliation": {
              "alternateName": "School of Food Biosciences, The University of Reading, RG6 6AP, Whiteknights, Reading, UK", 
              "id": "http://www.grid.ac/institutes/grid.9435.b", 
              "name": [
                "School of Food Biosciences, The University of Reading, RG6 6AP, Whiteknights, Reading, UK"
              ], 
              "type": "Organization"
            }, 
            "familyName": "Dodson", 
            "givenName": "Andrew T.", 
            "id": "sg:person.01043754206.42", 
            "sameAs": [
              "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01043754206.42"
            ], 
            "type": "Person"
          }
        ], 
        "citation": [
          {
            "id": "sg:pub.10.1007/978-3-662-07281-3", 
            "sameAs": [
              "https://app.dimensions.ai/details/publication/pub.1022253656", 
              "https://doi.org/10.1007/978-3-662-07281-3"
            ], 
            "type": "CreativeWork"
          }
        ], 
        "datePublished": "2002-10", 
        "datePublishedReg": "2002-10-01", 
        "description": "Reports of the presence of acrylamide in a range of fried and oven-cooked foods1,2 have caused worldwide concern because this compound has been classified as probably carcinogenic in humans3. Here we show how acrylamide can be generated from food components during heat treatment as a result of the Maillard reaction between amino acids and reducing sugars. We find that asparagine, a major amino acid in potatoes and cereals, is a crucial participant in the production of acrylamide by this pathway.", 
        "genre": "article", 
        "id": "sg:pub.10.1038/419448a", 
        "inLanguage": "en", 
        "isAccessibleForFree": false, 
        "isPartOf": [
          {
            "id": "sg:journal.1018957", 
            "issn": [
              "0028-0836", 
              "1476-4687"
            ], 
            "name": "Nature", 
            "publisher": "Springer Nature", 
            "type": "Periodical"
          }, 
          {
            "issueNumber": "6906", 
            "type": "PublicationIssue"
          }, 
          {
            "type": "PublicationVolume", 
            "volumeNumber": "419"
          }
        ], 
        "keywords": [
          "food components", 
          "crucial participants", 
          "amino acids", 
          "major amino acids", 
          "treatment", 
          "worldwide concern", 
          "report", 
          "participants", 
          "Maillard reaction", 
          "humans3", 
          "acid", 
          "pathway", 
          "presence of acrylamide", 
          "presence", 
          "concern", 
          "reaction", 
          "sugars", 
          "production", 
          "results", 
          "asparagine", 
          "compounds", 
          "cereals", 
          "acrylamide", 
          "components", 
          "range", 
          "potato", 
          "heat treatment", 
          "production of acrylamide"
        ], 
        "name": "Acrylamide is formed in the Maillard reaction", 
        "pagination": "448-449", 
        "productId": [
          {
            "name": "dimensions_id", 
            "type": "PropertyValue", 
            "value": [
              "pub.1015149899"
            ]
          }, 
          {
            "name": "doi", 
            "type": "PropertyValue", 
            "value": [
              "10.1038/419448a"
            ]
          }, 
          {
            "name": "pubmed_id", 
            "type": "PropertyValue", 
            "value": [
              "12368844"
            ]
          }
        ], 
        "sameAs": [
          "https://doi.org/10.1038/419448a", 
          "https://app.dimensions.ai/details/publication/pub.1015149899"
        ], 
        "sdDataset": "articles", 
        "sdDatePublished": "2022-01-01T18:12", 
        "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
        "sdPublisher": {
          "name": "Springer Nature - SN SciGraph project", 
          "type": "Organization"
        }, 
        "sdSource": "s3://com-springernature-scigraph/baseset/20220101/entities/gbq_results/article/article_358.jsonl", 
        "type": "ScholarlyArticle", 
        "url": "https://doi.org/10.1038/419448a"
      }
    ]
     

    Download the RDF metadata as:  json-ld nt turtle xml License info

    HOW TO GET THIS DATA PROGRAMMATICALLY:

    JSON-LD is a popular format for linked data which is fully compatible with JSON.

    curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1038/419448a'

    N-Triples is a line-based linked data format ideal for batch operations.

    curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1038/419448a'

    Turtle is a human-readable linked data format.

    curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1038/419448a'

    RDF/XML is a standard XML format for linked data.

    curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1038/419448a'


     

    This table displays all metadata directly associated to this object as RDF triples.

    143 TRIPLES      22 PREDICATES      64 URIs      55 LITERALS      15 BLANK NODES

    Subject Predicate Object
    1 sg:pub.10.1038/419448a schema:about N27c45344304b452aadb6deb318051820
    2 N65ca11861e454063807c2aefafae0b8b
    3 N76323ca0b0f74360ad1359bd3bc540f8
    4 N935acfcff58142bebd2292fda4020e1a
    5 Nb3fac672bdfe4d44bec2e7d7297d0bd5
    6 Nce8b307cf13846b28beb947d359a5334
    7 Nde314989f84a430580863c6f965403bb
    8 Nf2d568b944bd4c9b97c3e64f09b6250c
    9 anzsrc-for:06
    10 anzsrc-for:0601
    11 schema:author N628cb59e24194eaebc65139740018680
    12 schema:citation sg:pub.10.1007/978-3-662-07281-3
    13 schema:datePublished 2002-10
    14 schema:datePublishedReg 2002-10-01
    15 schema:description Reports of the presence of acrylamide in a range of fried and oven-cooked foods1,2 have caused worldwide concern because this compound has been classified as probably carcinogenic in humans3. Here we show how acrylamide can be generated from food components during heat treatment as a result of the Maillard reaction between amino acids and reducing sugars. We find that asparagine, a major amino acid in potatoes and cereals, is a crucial participant in the production of acrylamide by this pathway.
    16 schema:genre article
    17 schema:inLanguage en
    18 schema:isAccessibleForFree false
    19 schema:isPartOf Nd67ecbf6bd4c4617835f3b5806b46c4a
    20 Nef03b123b36143a89ba9729f2ca4f1a2
    21 sg:journal.1018957
    22 schema:keywords Maillard reaction
    23 acid
    24 acrylamide
    25 amino acids
    26 asparagine
    27 cereals
    28 components
    29 compounds
    30 concern
    31 crucial participants
    32 food components
    33 heat treatment
    34 humans3
    35 major amino acids
    36 participants
    37 pathway
    38 potato
    39 presence
    40 presence of acrylamide
    41 production
    42 production of acrylamide
    43 range
    44 reaction
    45 report
    46 results
    47 sugars
    48 treatment
    49 worldwide concern
    50 schema:name Acrylamide is formed in the Maillard reaction
    51 schema:pagination 448-449
    52 schema:productId N2ff8901b631f48e08b661eba213f8e68
    53 Na8e3b4df988347938f83cee8a6fb17e1
    54 Nf644e19a2d6d462d941513a498775ee0
    55 schema:sameAs https://app.dimensions.ai/details/publication/pub.1015149899
    56 https://doi.org/10.1038/419448a
    57 schema:sdDatePublished 2022-01-01T18:12
    58 schema:sdLicense https://scigraph.springernature.com/explorer/license/
    59 schema:sdPublisher Nded2462148ec4ff1a01460f586a8fdf2
    60 schema:url https://doi.org/10.1038/419448a
    61 sgo:license sg:explorer/license/
    62 sgo:sdDataset articles
    63 rdf:type schema:ScholarlyArticle
    64 N27c45344304b452aadb6deb318051820 schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
    65 schema:name Acrylamide
    66 rdf:type schema:DefinedTerm
    67 N2ff8901b631f48e08b661eba213f8e68 schema:name doi
    68 schema:value 10.1038/419448a
    69 rdf:type schema:PropertyValue
    70 N628cb59e24194eaebc65139740018680 rdf:first sg:person.0727525606.88
    71 rdf:rest N8b61691c43564dbd881932d43056c636
    72 N65ca11861e454063807c2aefafae0b8b schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
    73 schema:name Hot Temperature
    74 rdf:type schema:DefinedTerm
    75 N76323ca0b0f74360ad1359bd3bc540f8 schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
    76 schema:name Carbohydrates
    77 rdf:type schema:DefinedTerm
    78 N8b61691c43564dbd881932d43056c636 rdf:first sg:person.0616766126.80
    79 rdf:rest Na193cb884c7a407e9acaa34d908e2078
    80 N935acfcff58142bebd2292fda4020e1a schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
    81 schema:name Asparagine
    82 rdf:type schema:DefinedTerm
    83 Na193cb884c7a407e9acaa34d908e2078 rdf:first sg:person.01043754206.42
    84 rdf:rest rdf:nil
    85 Na8e3b4df988347938f83cee8a6fb17e1 schema:name dimensions_id
    86 schema:value pub.1015149899
    87 rdf:type schema:PropertyValue
    88 Nb3fac672bdfe4d44bec2e7d7297d0bd5 schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
    89 schema:name Amino Acids
    90 rdf:type schema:DefinedTerm
    91 Nce8b307cf13846b28beb947d359a5334 schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
    92 schema:name Glucose
    93 rdf:type schema:DefinedTerm
    94 Nd67ecbf6bd4c4617835f3b5806b46c4a schema:volumeNumber 419
    95 rdf:type schema:PublicationVolume
    96 Nde314989f84a430580863c6f965403bb schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
    97 schema:name Maillard Reaction
    98 rdf:type schema:DefinedTerm
    99 Nded2462148ec4ff1a01460f586a8fdf2 schema:name Springer Nature - SN SciGraph project
    100 rdf:type schema:Organization
    101 Nef03b123b36143a89ba9729f2ca4f1a2 schema:issueNumber 6906
    102 rdf:type schema:PublicationIssue
    103 Nf2d568b944bd4c9b97c3e64f09b6250c schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
    104 schema:name Food
    105 rdf:type schema:DefinedTerm
    106 Nf644e19a2d6d462d941513a498775ee0 schema:name pubmed_id
    107 schema:value 12368844
    108 rdf:type schema:PropertyValue
    109 anzsrc-for:06 schema:inDefinedTermSet anzsrc-for:
    110 schema:name Biological Sciences
    111 rdf:type schema:DefinedTerm
    112 anzsrc-for:0601 schema:inDefinedTermSet anzsrc-for:
    113 schema:name Biochemistry and Cell Biology
    114 rdf:type schema:DefinedTerm
    115 sg:journal.1018957 schema:issn 0028-0836
    116 1476-4687
    117 schema:name Nature
    118 schema:publisher Springer Nature
    119 rdf:type schema:Periodical
    120 sg:person.01043754206.42 schema:affiliation grid-institutes:grid.9435.b
    121 schema:familyName Dodson
    122 schema:givenName Andrew T.
    123 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01043754206.42
    124 rdf:type schema:Person
    125 sg:person.0616766126.80 schema:affiliation grid-institutes:grid.9909.9
    126 schema:familyName Wedzicha
    127 schema:givenName Bronislaw L.
    128 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0616766126.80
    129 rdf:type schema:Person
    130 sg:person.0727525606.88 schema:affiliation grid-institutes:grid.9435.b
    131 schema:familyName Mottram
    132 schema:givenName Donald S.
    133 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0727525606.88
    134 rdf:type schema:Person
    135 sg:pub.10.1007/978-3-662-07281-3 schema:sameAs https://app.dimensions.ai/details/publication/pub.1022253656
    136 https://doi.org/10.1007/978-3-662-07281-3
    137 rdf:type schema:CreativeWork
    138 grid-institutes:grid.9435.b schema:alternateName School of Food Biosciences, The University of Reading, RG6 6AP, Whiteknights, Reading, UK
    139 schema:name School of Food Biosciences, The University of Reading, RG6 6AP, Whiteknights, Reading, UK
    140 rdf:type schema:Organization
    141 grid-institutes:grid.9909.9 schema:alternateName Procter Department of Food Science, University of Leeds, LS2 9JT, Leeds, UK
    142 schema:name Procter Department of Food Science, University of Leeds, LS2 9JT, Leeds, UK
    143 rdf:type schema:Organization
     




    Preview window. Press ESC to close (or click here)


    ...