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(12) Patent Application Publication (10) Pub. No.: US 2006/0194743 A1 Oku Et Al

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(12) Patent Application Publication (10) Pub. No.: US 2006/0194743 A1 Oku Et Al US 2006O1947.43A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2006/0194743 A1 Oku et al. (43) Pub. Date: Aug. 31, 2006 (54) METHOD FOR INHIBITING ACRYLAMIDE Publication Classification FORMATION AND USE THEREOF (51) Int. Cl. A6II 3 L/70 (2006.01) (76) Inventors: Kazuyuki Oku, Okayama (JP); Michio A6II 3L/98 (2006.01) Kubota, Okayama (JP); Shigeharu A2.3L 3/05 (2006.01) Fukuda, Okayama (JP); Toshio (52) U.S. Cl. ............................. 514/23: 514/561; 426/665 Miyake, Okayama (JP) (57) ABSTRACT Correspondence Address: An object of the present invention is to establish a method BROWDY AND NEIMARK, P.L.L.C. for actively suppressing the formation of acrylamide, which 624 NINTH STREET, NW is formed by heating edible materials at a relatively high temperature, and uses thereof, and to provide more safe SUTE 3OO compositions such as foods, beverages, cosmetics, pharma WASHINGTON, DC 20001-5303 (US) ceuticals, and intermediates thereof. The present invention solves the above object by providing: a method for Sup (21) Appl. No.: 10/536,268 pressing the formation of acrylamide, comprising the steps of incorporating an organic Substance having an ability of (22) PCT Filed: Nov. 20, 2003 Suppressing the formation of acrylamide into an edible material having a possibility of forming acrylamide by (86). PCT No.: PCT/UP03/14819 heating and heating the resulting mixture, when heating the edible material; compositions such as foods, beverages, (30) Foreign Application Priority Data cosmetics, pharmaceuticals, and intermediates thereof, pro duced by the method, whose possibility of forming acryla Nov. 27, 2002 (JP)...................................... 2002-344613 mide is Suppressed; and compositions such as foods, bev Dec. 24, 2002 (JP)...................................... 2002-372115 erages, cosmetics, pharmaceuticals, and intermediates Dec. 26, 2002 (JP)...................................... 2003-378582 thereof, having an ability of Suppressing the formation of Feb. 4, 2003 (JP)......................................... 2003-27433 acrylamide, comprising an organic Substance having an Mar. 4, 2003 (JP)......................................... 2003-57582 amino group(s) and/or saccharides having an ability of Mar. 26, 2003 (JP)......................................... 2003-86324 forming acrylamide and organic Substance having an ability Jul. 29, 2003 (JP)...................................... 2003-282O87 of Suppressing the formation of acrylamide. US 2006/0194743 A1 Aug. 31, 2006 METHOD FOR INHIBITING ACRYLAMIDE ability of forming acrylamide by reacting with the organic FORMATION AND USE THEREOF Substance (S) having an amino group (s) by heating can be remarkably suppressed by incorporating specific organic TECHNICAL FIELD Substances before heating in comparison with the case without such specific Substances. The specific organic Sub 0001. The present invention relates to a method for stances described above are, particularly, saccharides and/or Suppressing the formation of acrylamide which is known as phenolic Substances, having an ability of Suppressing the a carcinogen or a Substance causing nerve disorder, and its formation of acrylamide; more particularly, one or more uses. Particularly, the present invention relates to a method saccharides selected from the group consisting of C.C.- for Suppressing the formation of acrylamide formed by trehalose, C.B-trehalose, reduced palatinose, C-glucosyl heating edible materials, comprising organic Substances C.C.-trehalose, C-maltosyl C.C.-trehalose, D-mannitol, having an amino group(s) and/or saccharides having an D-erythritol, and B-cyclodextrin; and/or one or more phe ability of forming acrylamide, at a relatively high tempera nolic Substances selected from the group consisting of ture; more particularly, a method for Suppressing the for catechins such as catechin, epicatechin, and epigalocatechin, mation of acrylamide by admixing an organic Substance (S), flavonoids such as quercetin, isoquercitrin, rutin, maringin, having an ability of Suppressing the formation of acryla hesperidin, kaempferol, cinnamic acid, quinic acid, 3,4- mide, with an edible material, having a possibility of form dihydro-cinnamic acid, 3-coumaric acid, 4-coumaric acid, ing acrylamide by heating, before heating; and its uses. p-nitorophenol, curcumin, Scopoletin, p-hydroxybenzoic acid n-propyl, protoanthocyanidin, and those saccharide BACKGROUND ART derivatives. The present inventors accomplished the present 0002 Recently, Eden Tareke et al. reported in Journal of invention on the basis of above knowledge. Agricultural and Food Chemistry, Vol. 50, pp. 4998-5006 0007. The present invention solves the above object by (2002) that relatively large amount of acrylamide which is establishing a method for Suppressing the formation of known as a carcinogen is contained in processed foods, acrylamide which comprises the steps of incorporating an which are frequently ingested in our daily life. Such as potato organic Substance (S), having an ability of Suppressing the chips, fried potatoes, breads, fried buns, etc. Therefore, the formation of acrylamide, into an edible material, having a influence of acrylamide on our health has been apprehen possibility of forming acrylamide by heating, before heating and heating; more particularly, a method for Suppressing the 0003. A mechanism of the formation of acrylamide was formation of acrylamide which comprises the steps of incor suggested by Donald S. Mottram et al. in Nature, Vol. 419, porating an organic Substance(s), having an ability of Sup pp. 448-450 (2002). They suggested that acrylamide was pressing the formation of acrylamide, into an edible mate formed from amino acids Such as L-asparagine and reducing rial, having a possibility of forming acrylamide by heating, saccharides Such as D-glucose, both comprised in food which contains an organic Substance(s) having an amino materials, by Maillard reaction caused by heating at a group(s) and a saccharide(s) having an ability of forming relatively high temperature over 100° C. acrylamide by reacting with the organic Substance (S) having an amino group(s), before heating and then heating. The 0004 As described above, it was found that acryl amide present invention also solves the above object by providing was formed in the process of heating edible materials. compositions whose possibility of forming acrylamide is However, a method for reducing the amount of acrylamide Suppressed such as foods, beverages, cosmetics, pharmaceu or Suppressing the formation of acrylamide has not been ticals, and intermediates thereof, produced by the above developed. Therefore, the establishment of such method is method, agents for Suppressing the formation of acrylamide desired. Such a circumstance can be understood by the which contain an organic Substance(s) having an ability of manifestation of “Researches for Suppressing the formation Suppressing the formation of acrylamide as an effective of acrylamide and the toxicity is executed quickly' in ingredient(s), and compositions having an ability of Sup website of Ministry of Health, Labour, Welfare, “Acryla pressing the formation of acrylamide produced by incorpo mide in Processed Foods', published by Department of rating an organic Substance(s) having an ability of Suppress Food Health, topics on Oct. 31, 2002, http://www.mhl ing the formation of acrylamide, Such as foods, beverages, w.go.jp./houdou/2002/10/h103.1-2.html. cosmetics, pharmaceuticals, and intermediates thereof. 0008 According to the method for suppressing the for DISCLOSURE OF INVENTION mation of acrylamide of the present invention, the formation 0005 The object of the present invention is to establish a of acrylamide from an organic Substance(s) having an amino method for Suppressing the formation of acrylamide formed group(s) which is contained in or incorporated into an edible by heating edible materials at a relatively high temperature material(s) and a saccharide (s) having an ability of forming and to provide compositions, having a satisfactory safety, acrylamide by reacting with the organic Substance(s) having Such as foods, beverages, cosmetics, pharmaceuticals, and an amino group (s) can be remarkably suppressed in the case intermediates thereof. of heating an edible material(s) having a possibility of forming acrylamide by heating. 0006 To solve the above object, the present inventors have been extensively studied on the effects of various BEST MODE FOR CARRYING OUT THE saccharides on the formation of acrylamide from an organic INVENTION Substance(s) under the condition at high temperatures. As a result, the present inventors found a novel phenomenon that 0009. An edible material having a possibility of forming the formation of acrylamide from an organic Substance(s) acrylamide by heating as referred to as in the present having an amino group(s) and saccharide(s) having an invention means every edible material containing and/or US 2006/0194743 A1 Aug. 31, 2006 being incorporated with an organic Substance(s) having an mashed potatoes, shaped reconstituted potatoes, potato pow amino group(s) and/or a saccharide(s) having an ability of der, germinated wheat, crushed wheat, flour, wheat germ, forming acrylamide by reacting with the organic Sub dough, gluten, germinated barley, germinated rice, rice grits, stance(s) having an amino group(s), and having a possibility rice flour, corn grits, corn flour, buckwheat flour, soybean of forming acrylamide by heating. flour, defatted Soybean, soybean
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