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Method of Inhibiting Acrylamide Formation and Use Thereof

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Method of Inhibiting Acrylamide Formation and Use Thereof Europäisches Patentamt *EP001568283A1* (19) European Patent Office Office européen des brevets (11) EP 1 568 283 A1 (12) EUROPEAN PATENT APPLICATION published in accordance with Art. 158(3) EPC (43) Date of publication: (51) Int Cl.7: A23L 1/015, A61K 7/00 31.08.2005 Bulletin 2005/35 (86) International application number: (21) Application number: 03811909.5 PCT/JP2003/014819 (22) Date of filing: 20.11.2003 (87) International publication number: WO 2004/047559 (10.06.2004 Gazette 2004/24) (84) Designated Contracting States: (72) Inventors: AT BE BG CH CY CZ DE DK EE ES FI FR GB GR • OKU, Kazuyuki, c/o K. K. Hayashibara Seibutsu HU IE IT LI LU MC NL PT RO SE SI SK TR Okayama-shi, Okayama 700-0907 (JP) • KUBOTA, Michio, c/o K. K. Hayashibara Seibutsu (30) Priority: 27.11.2002 JP 2002344613 Okayama-shi, Okayama 700-0907 (JP) 24.12.2002 JP 2002372115 • FUKUDA, Shigeharu, 26.12.2002 JP 2002378582 c/o K. K. Hayashibara Seibutsu 04.02.2003 JP 2003027433 Okayama-shi, Okayama 700-0907 (JP) 04.03.2003 JP 2003057582 • MIYAKE, Toshio, c/o K. K. Hayashibara Seibutsu 26.03.2003 JP 2003086324 Okayama-shi, Okayama 700-0907 (JP) 29.07.2003 JP 2003282087 (74) Representative: Daniels, Jeffrey Nicholas et al (71) Applicant: KABUSHIKI KAISHA HAYASHIBARA Page White & Farrer SEIBUTSU KAGAKU KENKYUJO 54 Doughty Street Okayama 700-0907 (JP) London WC1N 2LS (GB) (54) METHOD OF INHIBITING ACRYLAMIDE FORMATION AND USE THEREOF (57) An object of the present invention is to establish compositions such as foods, beverages, cosmetics, a method for actively suppressing the formation of acr- pharmaceuticals, and intermediates thereof, pro- ylamide, which is formed by heating edible materials at duced by the method, whose possibility of forming a relatively high temperature, and uses thereof, and to acrylamide is suppressed; and provide more safe compositions such as foods, bever- compositions such as foods, beverages, cosmetics, ages, cosmetics, pharmaceuticals, and intermediates pharmaceuticals, and intermediates thereof, having thereof. The present invention solves the above object an ability of suppressing the formation of acryla- by providing: mide, comprising an organic substance having an amino group(s) and/or saccharides having an ability a method for suppressing the formation of acryla- of forming acrylamide and organic substance hav- mide, comprising the steps of incorporating an or- ing an ability of suppressing the formation of acry- ganic substance having an ability of suppressing lamide. the formation of acrylamide into an edible material having a possibility of forming acrylamide by heat- ing and heating the resulting mixture, when heating the edible material; EP 1 568 283 A1 Printed by Jouve, 75001 PARIS (FR) EP 1 568 283 A1 Description TECHNICAL FIELD 5 [0001] The present invention relates to a method for suppressing the formation of acrylamide which is known as a carcinogen or a substance causing nerve disorder, and its uses. Particularly, the present invention relates to a method for suppressing the formation of acrylamide formed by heating edible materials, comprising organic substances having an amino group(s) and/or saccharides having an ability of forming acrylamide, at a relatively high temperature; more particularly, a method for suppressing the formation of acrylamide by admixing an organic substance(s), having an 10 ability of suppressing the formation of acrylamide, with an edible material, having a possibility of forming acrylamide by heating, before heating; and its uses. BACKGROUND ART 15 [0002] Recently, Eden Tareke et al. reported in Journal of Agricultural and Food Chemistry, Vol. 50, pp. 4998-5006 (2002) that relatively large amount of acrylamide which is known as a carcinogen is contained in processed foods, which are frequently ingested in our daily life, such as potato chips, fried potatoes, breads, fried buns, etc. Therefore, the influence of acrylamide on our health has been apprehensive. [0003] A mechanism of the formation of acrylamide was suggested by Donald S. Mottram et al. in Nature, Vol. 419, 20 pp.448-450 (2002). They suggested that acrylamide was formed from amino acids such as L-asparagine and reducing saccharides such as D-glucose, both comprised in food materials, by Maillard reaction caused by heating at a relatively high temperature over 100°C. [0004] As described above, it was found that acryl amide was formed in the process of heating edible materials. However, a method for reducing the amount of acrylamide or suppressing the formation of acrylamide has not been 25 developed. Therefore, the establishment of such method is desired. Such a circumstance can be understood by the manifestation of "Researches for suppressing the formation of acrylamide and the toxicity is executed quickly" in web- site of Ministry of Health, Labour, Welfare, "Acrylamide in Processed Foods", published by Department of Food Health, topics on October, 31, 2002, http://www.mhlw.go.jp./houdou/2002/10/h1031-2.html. 30 DISCLOSURE OF INVENTION [0005] The object of the present invention is to establish a method for suppressing the formation of acrylamide formed by heating edible materials at a relatively high temperature and to provide compositions, having a satisfactory safety, such as foods, beverages, cosmetics, pharmaceuticals, and intermediates thereof. 35 [0006] To solve the above object, the present inventors have been extensively studied on the effects of various saccharides on the formation of acrylamide from an organic substance(s) under the condition at high temperatures. As a result, the present inventors found a novel phenomenon that the formation of acrylamide from an organic substance (s) having an amino group(s) and saccharide(s) having an ability of forming acrylamide by reacting with the organic substance (s) having an amino group (s) by heating can be remarkably suppressed by incorporating specific organic 40 substances before heating in comparison with the case without such specific substances. The specific organic sub- stances described above are, particularly, saccharides and/or phenolic substances, having an ability of suppressing the formation of acrylamide; more particularly, one or more saccharides selected from the group consisting of α,α- trehalose, α,β-trehalose, reduced palatinose, α-glucosyl α,α-trehalose, α-maltosyl α,α-trehalose, D-mannitol, D-eryth- ritol, and β-cyclodextrin; and/or one or more phenolic substances selected from the group consisting of catechins such 45 as catechin, epicatechin, and epigalocatechin, flavonoids such as quercetin, isoquercitrin, rutin, naringin, hesperidin, kaempferol, cinnamic acid, quinic acid, 3,4-dihydro-cinnamic acid, 3-coumaric acid, 4-coumaric acid, p-nitorophenol, curcumin, scopoletin, p-hydroxybenzoic acid n-propyl, protoanthocyanidin, and those saccharide derivatives. The present inventors accomplished the present invention on the basis of above knowledge. [0007] The present invention solves the above object by establishing a method for suppressing the formation of 50 acrylamide which comprises the steps of incorporating an organic substance (s), having an ability of suppressing the formation of acrylamide, into an edible material, having a possibility of forming acrylamide by heating, before heating and heating; more particularly, a method for suppressing the formation of acrylamide which comprises the steps of incorporating an organic substance(s), having an ability of suppressing the formation of acrylamide, into an edible material, having a possibility of forming acrylamide by heating, which contains an organic substance(s) having an 55 amino group(s) and a saccharide(s) having an ability of forming acrylamide by reacting with the organic substance (s) having an amino group(s), before heating and then heating. The present invention also solves the above object by providing compositions whose possibility of forming acrylamide is suppressed such as foods, beverages, cosmetics, pharmaceuticals, and intermediates thereof, produced by the above method, agents for suppressing the formation of 2 EP 1 568 283 A1 acrylamide which contain an organic substance (s) having an ability of suppressing the formation of acrylamide as an effective ingredient (s), and compositions having an ability of suppressing the formation of acrylamide produced by incorporating an organic substance(s) having an ability of suppressing the formation of acrylamide, such as foods, beverages, cosmetics, pharmaceuticals, and intermediates thereof. 5 [0008] According to the method for suppressing the formation of acrylamide of the present invention, the formation of acrylamide from an organic substance (s) having an amino group (s) which is contained in or incorporated into an edible material (s) and a saccharide (s) having an ability of forming acrylamide by reacting with the organic substance (s) having an amino group (s) can be remarkably suppressed in the case of heating an edible material (s) having a possibility of forming acrylamide by heating. 10 BEST MODE FOR CARRYING OUT THE INVENTION [0009] An edible material having a possibility of forming acrylamide by heating as referred to as in the present in- vention means every edible material containing and/or being incorporated with an organic substance(s) having an 15 amino group(s) and/or a saccharide(s) having an ability of forming acrylamide by reacting with the organic substance (s) having an amino group (s), and having a possibility of forming acrylamide by heating. [0010] The organic substance having an amino group(s) as referred to as in the present invention includes, for example, amino acid selected from the group consisting of glycine, L-alanine, L-valine, L-leucine, L-isoleucine, L-serine, L-threonine, L-aspartic acid, L-glutamic acid, L-asparagine, L-glutamine, L-lysine, L-arginine, L-cysteine, L-methionine, L-phenyla- 20 lanine, L-tryptophan, and L-proline, and those salts, and peptides and proteins constructed by those amino acids. [0011] The edible material containing an organic substance(s) having an amino group (s) includes agricultural-, stock- breeding- or marine- products or processed products of those containing one or more organic substances having an amino group(s) as described above.
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