Due to the widespread occurrence of acrylamide in the environment, its likely carcinogen status, and the suitability of the pig model as a human analogue, the authors decided to evaluate the impact of high and low doses of this compound on the processes of erythropoiesis in swine bone marrow.

Due to the widely documented and diverse toxic effects of acrylamide, the authors decided to evaluate the impact of high and low doses of this compound on the process of granulopoiesis in porcine bone marrow.

Objective: To produce, purify, and characterize a polyclonal antibody against acrylamide (anti-AA) for an application to immunochromatographic strip tests for AA. Material and Methods: Polyclonal anti-AA was prepared by injecting N-acryloxysuccinimide-conjugated bovine serum albumin hapten-antigen into New Zealand white rabbits. The antibody was purified using protein A, characterized using sodium dodecyl sulfate-polyacrylamide gel elec¬trophoresis (SDS-PAGE) and conjugated with gold nanoparticles (AuNP). The conjugated antibody was then characterized using UVVis and FTIR spectroscopy and transmission electron microscopy (TEM). Immunochromatographic strip tests were performed using sample pads, conjugated pads, test zones, control zones, and absorbent pads. Strip tests were finally validated using standard AA solutions followed by the application of various concentrations of coffee samples. Results: Using SDS-PAGE, the purified anti-AA antibody was resolved at 50 and 25 kDa, indicat¬ing the presence of heavy and light chains, respectively. The conjugation of anti-AA with AuNP was confirmed using wavelength shifts in UVVis and FTIR spectra, and TEM analyses revealed increased diameters of AuNPs after conjugation. The immunochromatographic strip test was sen-sitive to 1 mgml−1 standard AA. Various concentrations of coffee samples resulted in red color differences in the test zone. High and low coffee concentrations produced thick and thin red lines, respectively. Conclusion: Purified anti-AA can be conjugated with AuNP to produce strip tests for detecting AA in coffee samples. The present immunochromatographic strip tests quantitatively showed increasing intensities of red lines with increasing AA concentrations. [J Adv Vet Anim Res 2019; 6(3.000): 366-375]

The goal of this research was to mitigate the quantity of acrylamide produced in camel Rice-kofta by including natural antioxidants derived from grapefruit (GFSE) and guava seed extract (GVSE), as well as to assess the mitigation impact of air-frying against deep-frying. Rice-kofta was prepared and divided into four different groups: control, 0.1% GFSE, 0.1% GVSE, and 0.1% mixed grapefruit and guava seed extracts (ME), the weight of each group was about 500 g. Then each one of the four groups divided into two subgroups. The first subgroup was processed using two different cooking methods: deep frying with sunflower oil and air fryer separately. Over the course of 9 days of chilling storage, the other raw subgroup (treated and control) was tested for antioxidant stability (MDA). The results revealed that air-frying reduced acrylamide generation in rice-kofta by 38.2% when compared to deep-oil frying. Addition of GFSE, GVSE, and their combination were able to suppress acrylamide formation in rice-kofta by 21.37%, 36.56%, and 40.70%, during deep-oil frying and 18.96%, 1.49%, and 41.19% in air frying cooking, respectively. The efficiency of GFSE and GVSE in attenuating acrylamide was influenced by the cooking method, with GFSE being more significant in deep-frying and the GVSE mitigation effect being more powerful in air-frying. Considerably, GVSE increased the oxidative stability of rice-kofta at chilling temperature, followed by the mixture extract (ME), as compared to the control. These features could explain why GVSE reduces acrylamide more effectively during air-frying than deep-frying, whereas GFSE has the opposite effect. In conclusion, fruit waste extracts investigated in the current study were able to reduce acrylamide production and improve oxidative stability in camel Rice-kofta.