[ effect of flour extration rate, amount of asparaginase enzyme, and baking temperature and time on acrylamide formation in Sangak bread]

Acrylamide is a carcinogen element which is formed at temperatures higher than 120°C in the foods rich in carbohydrates, such as Sangak bread. At first, a series of confirmed mechanisms effective on the formation of acrylamide was determined: Free asparagine, glucose, fructose, maltose, and sucrose sugars in two kinds of dough made from two kinds of flour with the extraction rate of%82 and%93. Then, the effect of flour extration rate, enzyme asparaginase, temperature and time needed for baking, and interactions of effectual factors was studied on the formation of acrylamide in Sangak bread. The amount of acrylamide was determined by liquid chromatography tandem mass spectrometry [LC/MS/MS]. The data analysis was performed using Spss16, Minitab15, and Factorial test. A significant differenc was seen between average sugars other than sucrose in the two kinds of flour. Also, average acrylamid formed by principal factors affecting [flour extration rate, asparaginase enzyme, baking time and temperature] and reciprocal impact of the 2, 3, 4 factors showed a significant difference [p< 0/001]. The maximum of acrylamide formation from 72 treatments caused by the reciprocal impacts of the four factors was seen at the temperature of 352oC, baking time of 10 minutes, and flour with 93% extraction rate [without enzyme] of 60/30 [mg/kg] and the minimum of acrylamide formation was observed at the temperature of 241oC, baking time of 5 minutes and the flour with 82% extraction rate [with enzyme] of 13/07 mg/kg Sangak bread. The decrease of free asparagine by asparaginase enzyme indicated that glucose and fructose were the major sources of acrylamide formation in Sangak bread. The rate of acrylamide formation increased with the increase in flour extraction rate. This rate has direct relationship with baking time and temperature. Acrylamide formation can be minimized in the presence of asparaginase enzyme. Training the bakers not to toast the bread will result in the production of healthy Sangak bread

Fatty acid composition of echium amoenum fisch et. mey. seeds [Boraginaceae]

The seeds of Echium amoenum [Boraginaceae] are used in Iranian Traditional Medicine as diuretic, analgesic, hypotensive and diaphoretic. This study was designed to identification and quantification of composition of fatty acids in the seeds oil of E. amoenum. The seeds of the plant were extracted with n-hexane. After evaporating under reduced pressure, oil was get. Methanolysis of the oil glyceride was carried out in KOH medium and BF3, under reflux condition for 30 min. The esters passed into the upper hexane layer, then analyzed by GC-MS. The seeds of E. amoenum revealed the presence of four fatty acids including one saturated and three unsaturated. The unsaturated fatty acids were present in much greater proportion than saturated ones. Linolenic acid was found to be major unsaturated fatty acid and the palmitic acid as predominant saturated acid

[Unprecedented rise in Cushing's syndrome in addicts in Tehran]

Despite the widespread medical use of glucocorticoids, reports of factitious administration of these hormones have been uncommon. We herein report an unprecedented rise in outbreak of Cushing's syndrome in Tehran among addicts using Tamgesic [a brand of Buprenorphine] to help them through the narcotic withdrawal stage, without knowledge of the glucocorticoid content of the black-market drug. Case histories of 19 patients with a final diagnosis of iatrogenic Cushing syndrome were reviewed. Liquid chromatography/mass spectrometry [LC-Mass] method was used to evaluate glucocorticoid existence in the brand. No Buprenorphine was present in the vials. Each Tamgesic vial contained 0.4 mg of Dexamethasone disodium phosphate and some amount of heroin. The duration of injection abuse and the number of vials used per day was 4.5 [1-18] months and 6.5 [2-20], respectively. Physical findings of the cases were not different from those of the classic endogenous Cushing's syndrome but their serum cortisol and urinary free cortisol were suppressed. Severe life-threatening complications were demonstrated in five cases. Surreptitious use of steroids resulting in Cushing's syndrome may be more common in opium addicts; a high degree of suspicion is needed to uncover this disorder. Whenever facing a Cushingoid appearance in addicts, the possibility of using black market drugs with corticosteroid contents should be kept in mind

[Effect of potato cultivar on acrylamide formation in potato chips]

In April 2002, a research group at Stockholm University and the Swedish Food Administration announced that significant amounts of acrylamide might be formed during common heat processing of foods. Since acrylamide is classified as "probably carcinogenic to humans" by the International Agency for Research on Cancer [IARC], these findings were considered as alarming. The most important food sources of dietary acrylamide are fried potato products like chips and French fries, which are popular snacks in Iran. The aim of this study was to investigate the effects of reducing sugars and amino acids in three 'potato cultivars on acrylamide formation in potato chips produced on a laboratory scale. Potato chips samples were produced on lab-scale from three potato cultivars namely Sante, Agria and Omidbakhsh by frying at 180°C for 4.15 min. Reducing sugars [glucose and fructose] and asparagine concentration in raw potato samples were determined using HPLC. A suitable and valid method was set up for determination of acrylamide in the chips samples by gas chromatography/mass spectrometry, GC/MS. The reducing sugars and acrylamide contents were significantly different among potato chips samples produced from different cultivars [p<0.05]. The highest amount of reducing sugars was found in cultivar Sante [3513 mg/kg] followed by Agria [2111 mg/kg] and Omidbakhsh [1622 mg/kg], respectively. On the other hand, cultivar Omidbakhsh had the highest amount of asparagine [1871 mg/kg]. The highest amount of acrylamide [8825 mg/kg] was formed in the chips from cultivar Sante and the lowest amount was formed in the chips from cultivar Omidbakhsh [5112 micro g/kg]. A high content of asparagine in raw potatos was not necessarily an indication of high content of acrylamide in the produced chips. The two cultivars with higher content of reducing sugars, showed the higher potential for acry1amide formation in the chips. This indicates that the concentration of reducing sugars is a more important parameter than asparagine content in the formation of acrylamide in potato chips. The selection of proper potato cultivars with naturally lower contents of precursors of acrylamide specially reducing sugars is important factor to reduce the acrylamide formation during production of potato chips. With respect to the results obtained from this study, it is suggested that cultivar Omidbakhsh is the most suitable cultivar in Iran for the industrial production of potato chips with low levels of acrylamide