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undergraduate thesis
Toksičnost akrilamida
2021. urn:nbn:hr:182:732005
Šušak, Petra
Josip Juraj Strossmayer University of Osijek
Department of Chemistry
Department of Analytical, Organic and Applied Chemistry

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Šušak, P. (2021). Toksičnost akrilamida (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry. Retrieved from https://urn.nsk.hr/urn:nbn:hr:182:732005

Šušak, Petra. "Toksičnost akrilamida." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2021. https://urn.nsk.hr/urn:nbn:hr:182:732005

Šušak, Petra. "Toksičnost akrilamida." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, 2021. https://urn.nsk.hr/urn:nbn:hr:182:732005

Šušak, P. (2021). 'Toksičnost akrilamida', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:182:732005

Šušak P. Toksičnost akrilamida [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Department of Chemistry; 2021 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:182:732005

P. Šušak, "Toksičnost akrilamida", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Department of Chemistry, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:182:732005

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Metadata
TitleToksičnost akrilamida
Title (english)The toxicity of acrylamide
AuthorPetra Šušak
MentorMirela Samardžić (mentor)
GranterJosip Juraj Strossmayer University of Osijek
Department of Chemistry
(Department of Analytical, Organic and Applied Chemistry)
Osijek
Defense date and country2021-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Analytic Chemistry
Abstract
Akrilamid ili 2-propenamid važan je kemijski spoj u industrijama koje ga ponajviše koriste za proizvodnju polimera i kopolimera. Prvi je put identificiran u hrani 2002. godine kada se otkrilo da nastaje termičkom obradom hrane koja u sebi sadrži visok udio ugljikohidrata, uz uvjet da je temperatura viša od 120℃. Glavnim mehanizmom nastanka akrilamida smatra se Maillardova reakcija u kojoj sudjeluju aminokiseline i reducirajući šećeri. S obzirom da akrilamid vrlo lako može dospjeti u organizam čovjeka, ali i životinja, nužno je razumjeti njegov toksični i mogući kancerogeni učinak. Mehanizam toksičnosti još uvijek nije u potpunosti razjašnjen, no smatra se da je oksidativni stres glavni čimbenik koji izaziva toksičnost akrilamida. Do sada je kod ljudi dokazano samo neurotoksično djelovanje akrilamida, dok su toksičnosti vezane za reproduktivni sustav i genetički materijal te kancerogenost dokazani samo na životinjama. Glicidamid, metabolički produkt akrilamida, toksičniji je od akrilamida te oba spoja mogu stvarati adukte s hemoglobinom i DNA. Adukti s hemoglobinom i DNA koriste se kao biomarkeri koji pokazuju izloženost akrilamidu. Budući da je akrilamid opasan spoj koji vrlo lako može dospjeti u organizam čovjeka, istražuju se načini smanjenja njegove količine u hrani te se preporučuju vrijednosti dopuštene koncentracije akrilamida u hrani.
Abstract (english)
Acrylamide or 2-propenamide is important chemical compound in the industry that is mostly used for production of polymers and copolymers. It was firstly identified in 2002 when it was discovered that it is formed by heat treatment of food rich in carbohydrates, provided when the temperature is higher than 120℃. The main mechanism of acrylamide formation is considered to be Maillard reaction involving amino acids and reducing sugars. Since acrylamide can very easily enter the human and animal body, it is necessary to understand its toxic and possible carcinogenic effect. The mechanism of toxicity has not yet been fully explained, but oxidative stress is thought to be a major factor causing acrylamide toxicity. So far only the neurotoxic effects of acrylamide have been demonstrated in humans, while reproductive toxicity, genotoxicity and carcinogenicity have only been demonstrated in animals. Glycidamide, a metabolic product of acrylamide, is more toxic than acrylamide and both compounds can form adducts with hemoglobin and DNA. Adducts with hemoglobin and DNA are used as biomarkers showing acrylamide exposure. Since acrylamide is dangerous compound that can very easily enter the human body, ways to reduce its amount in food are being investigated and the values of the permissible concentration of acrylamide in food are recommended.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:182:732005
Study programmeTitle: Chemistry
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) kemije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) kemije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2022-08-01 08:58:46