{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,2]],"date-time":"2026-09-02T22:17:29Z","timestamp":1788387449180,"version":"build-2803163510"},"reference-count":32,"publisher":"American Chemical Society (ACS)","issue":"51","license":[{"start":{"date-parts":[[2016,12,28]],"date-time":"2016-12-28T00:00:00Z","timestamp":1482883200000},"content-version":"vor","delay-in-days":22,"URL":"https:\/\/pubs.acs.org\/page\/policy\/authorchoice_ccby_termsofuse.html"}],"funder":[{"DOI":"10.13039\/501100000268","name":"Biotechnology and Biological Sciences Research Council","doi-asserted-by":"publisher","award":["BB\/I020918\/1"],"award-info":[{"award-number":["BB\/I020918\/1"]}],"id":[{"id":"10.13039\/501100000268","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2016,12,28]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>Acrylamide forms from free asparagine and reducing sugars during frying, baking, roasting, or high-temperature processing, and cereal products are major contributors to dietary acrylamide intake. Free asparagine concentration is the determining factor for acrylamide-forming potential in cereals, and this study investigated the effect of fungicide application on free asparagine accumulation in wheat grain. Free amino acid concentrations were measured in flour from 47 varieties of wheat grown in a field trial in 2011\u20132012. The wheat had been supplied with nitrogen and sulfur and treated with growth regulators and fungicides. Acrylamide formation was measured after the flour had been heated at 180 \u00b0C for 20 min. Flour was also analyzed from 24 (of the 47) varieties grown in adjacent plots that were treated in identical fashion except that no fungicide was applied, resulting in visible infection by Septoria tritici, yellow rust, and brown rust. Free asparagine concentration in the fungicide-treated wheat ranged from 1.596 to 3.987 mmol kg\u20131, with a significant (p &amp;lt; 0.001 to p = 0.006, F test) effect of variety for not only free asparagine but all of the free amino acids apart from cysteine and ornithine. There was also a significant (p &amp;lt; 0.001, F test) effect of variety on acrylamide formation, which ranged from 134 to 992 \u03bcg kg\u20131. There was a significant (p &amp;lt; 0.001, F test) correlation between free asparagine concentration and acrylamide formation. Both free asparagine concentration and acrylamide formation increased in response to a lack of fungicide treatment, the increases in acrylamide ranging from 2.7 to 370%. Free aspartic acid concentration also increased, whereas free glutamic acid concentration increased in some varieties but decreased in others, and free proline concentration decreased. The study showed disease control by fungicide application to be an important crop management measure for mitigating the problem of acrylamide formation in wheat products.<\/jats:p>","DOI":"10.1021\/acs.jafc.6b04520","type":"journal-article","created":{"date-parts":[[2016,12,6]],"date-time":"2016-12-06T21:17:20Z","timestamp":1481059040000},"page":"9689-9696","source":"Crossref","is-referenced-by-count":37,"title":["Effects of Fungicide Treatment on Free Amino Acid\nConcentration and Acrylamide-Forming Potential in Wheat"],"prefix":"10.1021","volume":"64","author":[{"given":"Tanya Y.","family":"Curtis","sequence":"first","affiliation":[{"name":"Rothamsted Research , , , ,","place":["Harpenden, Hertfordshire, United Kingdom, AL5\u202f2JQ"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Stephen J.","family":"Powers","sequence":"additional","affiliation":[{"name":"Rothamsted Research , , , ,","place":["Harpenden, Hertfordshire, United Kingdom, AL5\u202f2JQ"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6488-2530","authenticated-orcid":true,"given":"Nigel G.","family":"Halford","sequence":"additional","affiliation":[{"name":"Rothamsted Research , , , ,","place":["Harpenden, Hertfordshire, United Kingdom, AL5\u202f2JQ"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"316","published-online":{"date-parts":[[2016,12,6]]},"reference":[{"key":"2026090218030724300_cit1","doi-asserted-by":"publisher","first-page":"382","DOI":"10.1016\/j.jcs.2013.11.002","article-title":"Reducing the potential for processing\ncontaminant formation in cereal products","volume":"59","author":"Curtis","year":"2014","journal-title":"J.\nCereal Sci."},{"key":"2026090218030724300_cit2","volume-title":"Some Industrial\nChemicals","author":"International Agency for Research on Cancer.","year":"1994"},{"key":"2026090218030724300_cit3","doi-asserted-by":"publisher","first-page":"4504","DOI":"10.1021\/jf030204+","article-title":"Chemistry,\nbiochemistry and safety of acrylamide. A review","volume":"51","author":"Friedman","year":"2003","journal-title":"J. Agric. Food Chem."},{"key":"2026090218030724300_cit4","first-page":"4104","volume":"13","year":"2015","journal-title":"EFSA J."},{"key":"2026090218030724300_cit5","volume-title":"Commission Recommendation of 8 November\n2013 on Investigations into the Levels of Acrylamide in Food","author":"European Commission.","year":"2013"},{"key":"2026090218030724300_cit6","doi-asserted-by":"publisher","first-page":"2133","DOI":"10.2903\/j.efsa.2011.2133","article-title":"Results\non acrylamide levels in food from monitoring years 2007\u20132009\nand exposure assessment","volume":"9","author":"European Food Safety Authority.","year":"2011","journal-title":"EFSA J."},{"key":"2026090218030724300_cit7","doi-asserted-by":"publisher","first-page":"448","DOI":"10.1038\/419448a","article-title":"Acrylamide\nis formed in the Maillard\nreaction","volume":"419","author":"Mottram","year":"2002","journal-title":"Nature"},{"key":"2026090218030724300_cit8","doi-asserted-by":"publisher","first-page":"449","DOI":"10.1038\/419449a","article-title":"Acrylamide from Maillard\nreaction products","volume":"419","author":"Stadler","year":"2002","journal-title":"Nature"},{"key":"2026090218030724300_cit9","doi-asserted-by":"publisher","first-page":"4782","DOI":"10.1021\/jf034180i","article-title":"Acrylamide\nformation mechanism in heated foods","volume":"51","author":"Zyzak","year":"2003","journal-title":"J. Agric.\nFood Chem."},{"key":"2026090218030724300_cit10","doi-asserted-by":"publisher","first-page":"5933","DOI":"10.1021\/jf061150h","article-title":"Thermally\ngenerated 3-aminopropionamide as a transient\nintermediate in the formation of acrylamide","volume":"54","author":"Granvogl","year":"2006","journal-title":"J. Agric. Food Chem."},{"key":"2026090218030724300_cit11","doi-asserted-by":"publisher","first-page":"87","DOI":"10.1002\/mnfr.200500152","article-title":"Pyrolytic acrylamide\nformation from purified wheat gluten and gluten-supplemented wheat\nbread rolls","volume":"50","author":"Claus","year":"2006","journal-title":"Mol. Nutr. Food Res."},{"key":"2026090218030724300_cit12","doi-asserted-by":"publisher","first-page":"8951","DOI":"10.1021\/jf0623081","article-title":"The formation\nof high levels of acrylamide\nduring the processing of flour derived from sulfate-deprived wheat","volume":"54","author":"Muttucumaru","year":"2006","journal-title":"J. Agric. Food Chem."},{"key":"2026090218030724300_cit13","doi-asserted-by":"publisher","first-page":"4271","DOI":"10.1021\/jf070262l","article-title":"Influence of sulfur fertilization on the amounts of\nfree amino acids in wheat. Correlation with baking properties as well\nas with 3-aminopropionamide and acrylamide generation during baking","volume":"55","author":"Granvogl","year":"2007","journal-title":"J. Agric. Food Chem."},{"key":"2026090218030724300_cit14","doi-asserted-by":"publisher","first-page":"1013","DOI":"10.1021\/jf8031292","article-title":"Effects\nof genotype and environment on free amino acid levels in wheat grain:\nimplications for acrylamide formation during processing","volume":"57","author":"Curtis","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"2026090218030724300_cit15","doi-asserted-by":"publisher","first-page":"1959","DOI":"10.1021\/jf903577b","article-title":"Free amino acids and sugars in rye\ngrain: implications for acrylamide formation","volume":"58","author":"Curtis","year":"2010","journal-title":"J. Agric. Food Chem."},{"key":"2026090218030724300_cit16","doi-asserted-by":"publisher","first-page":"463","DOI":"10.1016\/j.jcs.2013.02.001","article-title":"Effects\nof variety and nutrient availability on the acrylamide forming potential\nof rye grain","volume":"57","author":"Postles","year":"2013","journal-title":"J. Cereal Sci."},{"key":"2026090218030724300_cit17","volume-title":"Acrylamide\nToolbox 2013","author":"Food Drink Europe.","year":"2013"},{"key":"2026090218030724300_cit18","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1111\/j.1744-7348.2006.00104.x","article-title":"Asparagine\nin plants","volume":"150","author":"Lea","year":"2007","journal-title":"Ann. Appl. Biol."},{"key":"2026090218030724300_cit19","doi-asserted-by":"publisher","first-page":"1145","DOI":"10.1093\/jxb\/eru473","article-title":"Effects of abiotic\nstress and crop management on cereal grain composition: implications\nfor food quality and safety","volume":"66","author":"Halford","year":"2015","journal-title":"J. Exp. Bot."},{"key":"2026090218030724300_cit20","doi-asserted-by":"publisher","first-page":"722","DOI":"10.1007\/s11306-014-0731-1","article-title":"GC\u2013MS\nbased targeted metabolic profiling identifies changes in the wheat\nmetabolome following deoxynivalenol treatment","volume":"11","author":"Warth","year":"2015","journal-title":"Metabolomics"},{"key":"2026090218030724300_cit21","doi-asserted-by":"crossref","first-page":"187","DOI":"10.17221\/382-PSE","article-title":"Effects of nitrogen\nnutrition, fungicide treatment and wheat genotype on free asparagine\nand reducing sugars content as precursors of acrylamide formation\nin bread","volume":"55","author":"Martinek","year":"2009","journal-title":"Plant Soil Environ."},{"key":"2026090218030724300_cit22","doi-asserted-by":"publisher","first-page":"1286","DOI":"10.1021\/jf048557b","article-title":"Measurement\nof acrylamide and its precursors in potato, wheat, and rye model systems","volume":"53","author":"Elmore","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"2026090218030724300_cit23","doi-asserted-by":"publisher","first-page":"2841","DOI":"10.1093\/jxb\/ers011","article-title":"The acrylamide problem: a plant and agronomic science\nissue","volume":"63","author":"Halford","year":"2012","journal-title":"J. Exp. Bot."},{"key":"2026090218030724300_cit24","first-page":"119","article-title":"Activity of enzymes\nassociated with asparagine synthesis and breakdown in wheat under\nbiotic and abiotic stress conditions","volume":"116","author":"Kudiyarova","year":"2013","journal-title":"Aspects\nApplied Biol."},{"key":"2026090218030724300_cit25","doi-asserted-by":"publisher","first-page":"122","DOI":"10.1016\/j.jcs.2016.01.010","article-title":"Food safety:\nstructure and expression of the asparagine\nsynthetase gene family of wheat","volume":"68","author":"Gao","year":"2016","journal-title":"J. Cereal Sci."},{"key":"2026090218030724300_cit26","doi-asserted-by":"publisher","first-page":"749","DOI":"10.1111\/j.1365-313X.2011.04622.x","article-title":"Pepper\nasparagine synthetase 1 (CaAS1) is required for plant\nnitrogen assimilation and defense\nresponses to microbial pathogens","volume":"67","author":"Hwang","year":"2011","journal-title":"Plant J."},{"key":"2026090218030724300_cit27","doi-asserted-by":"publisher","first-page":"197","DOI":"10.1093\/aob\/mcp285","article-title":"The interface\nbetween metabolic and\nstress signalling","volume":"105","author":"Hey","year":"2010","journal-title":"Ann. Bot."},{"key":"2026090218030724300_cit28","doi-asserted-by":"publisher","first-page":"328","DOI":"10.1111\/j.1467-7652.2011.00665.x","article-title":"Overexpression\nof GCN2-type protein\nkinase in wheat has profound effects on free amino acid concentration\nand gene expression","volume":"10","author":"Byrne","year":"2012","journal-title":"Plant Biotechnol. J."},{"key":"2026090218030724300_cit29","doi-asserted-by":"publisher","first-page":"119","DOI":"10.1007\/BF03356391","article-title":"Detection\nof physically interacting\nproteins with the CC and NB-ARC domains of a putative yellow rust\nresistance protein, Yr10, in wheat","volume":"118","author":"Yildirim-Ersoy","year":"2011","journal-title":"J. Plant\nDis. Prot."},{"key":"2026090218030724300_cit30","doi-asserted-by":"publisher","first-page":"938","DOI":"10.1038\/nature06069","article-title":"A central integrator\nof transcription networks in plant stress and energy signalling","volume":"448","author":"Baena-Gonza\u0301lez","year":"2007","journal-title":"Nature"},{"key":"2026090218030724300_cit31","doi-asserted-by":"publisher","first-page":"2895","DOI":"10.1104\/pp.15.01056","article-title":"TaFROG encodes a Pooideae orphan protein that interacts with SnRK1 and enhances resistance\nto the mycotoxigenic fungus Fusarium graminearum","volume":"169","author":"Perochon","year":"2015","journal-title":"Plant Physiol."},{"key":"2026090218030724300_cit32","doi-asserted-by":"publisher","first-page":"2497","DOI":"10.1074\/mcp.M113.027532","article-title":"Battle through signaling between wheat and the fungal\npathogen Septoria tritici revealed by proteomics\nand phosphoproteomics","volume":"12","author":"Yang","year":"2013","journal-title":"Mol. Cell. Proteomics"}],"container-title":["Journal of Agricultural and Food Chemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/pubs.acs.org\/doi\/pdf\/10.1021\/acs.jafc.6b04520","content-type":"application\/pdf","content-version":"vor","intended-application":"unspecified"},{"URL":"https:\/\/pubs.acs.org\/jafcau\/article-pdf\/64\/51\/9689\/67028798\/acs.jafc.6b04520.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"syndication"},{"URL":"https:\/\/pubs.acs.org\/jafcau\/article-pdf\/64\/51\/9689\/67028798\/acs.jafc.6b04520.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,2]],"date-time":"2026-09-02T22:03:27Z","timestamp":1788386607000},"score":1,"resource":{"primary":{"URL":"https:\/\/pubs.acs.org\/jafcau\/article\/64\/51\/9689\/1467849\/Effects-of-Fungicide-Treatment-on-Free-Amino-Acid"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2016,12,6]]},"references-count":32,"journal-issue":{"issue":"51","published-online":{"date-parts":[[2016,12,6]]},"published-print":{"date-parts":[[2016,12,28]]}},"URL":"https:\/\/doi.org\/10.1021\/acs.jafc.6b04520","relation":{},"ISSN":["0021-8561","1520-5118"],"issn-type":[{"value":"0021-8561","type":"print"},{"value":"1520-5118","type":"electronic"}],"subject":[],"published":{"date-parts":[[2016,12,6]]}}}