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A DFT Study of the Reaction of Acrylamide with L-Cysteine and L-Glutathione
Plain-language summary
Paraphrased from the published abstract below — not a verdict on whether anything works.
This study used density functional theory (DFT) to model the reaction of acrylamide, formed during thermal food processing, with the organosulfur compounds L-cysteine and L-glutathione via Michael addition and a free radical pathway, complemented by a kinetic study. The authors report that the L-glutathione reaction exhibited a higher rate constant than the L-cysteine reaction in this kinetic evaluation. Not applicable; no biological species involved (computational chemistry study).
Abstract
Thermal processing of certain foods implies the formation of acrylamide, which has been proven to provoke adverse effects on human health. Thus, several strategies to mitigate it have been developed. One of them could be the application of organosulfur compounds obtained from natural sources to react with the acrylamide, forming non-toxic adducts. A DFT study of the acrylamide reaction with the organosulfur model compounds L-cysteine and L-glutathione by Michael addition and a free radical pathway complemented by a kinetic study of these model molecules has been applied. The kinetic evaluation results demonstrate that the L-glutathione reaction exhibited a higher rate constant than the other studied compound.
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