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Chemical Compound Review:

AG-B-95896 3-aminopropanamide

Synonyms: CHEBI:55360, ANW-57459, Ambcb4034723, AK-86966, CTK1D7536, ...

Granvogl, M. et al., Bagdonaite, K. et al., Stadler, R.H.

Bagdonaite, Viklund, Skog, Murkovic, Stadler,

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High impact information on beta-Alanine amide

Thus, 3-aminopropionamide could be verified as a transient intermediate of acrylamide formation during food processing [1].
On the basis of the recent findings that "biogenic amines" can also be formed during thermal food processing from their parent amino acids in a Strecker-type reaction, the formation of 3-aminopropionamide, the biogenic amine of asparagine, was investigated in model systems as well as in thermally processed Gouda cheese [1].
An analytical method for the analysis of 3-aminopropionamide (3-APA) based on derivatization with dansyl chloride and liquid chromatography/fluorescence detection was developed [2].
Decarboxylation of the resulting Schiff base is a key step, and the reaction product may either furnish acrylamide directly or via 3-aminopropionamide [3].

Analytical, diagnostic and therapeutic context of beta-Alanine amide

In isotope labeling studies, performed by administering to the cheese [(13)C(4)(15)N(2)]-Asn in a ratio of 1:2 as compared to the "natural" concentrations of asparagine, similar ratios of unlabeled/labeled 3-aminopropionamide and unlabeled/labeled acrylamide were determined [1].

References

Thermally generated 3-aminopropionamide as a transient intermediate in the formation of acrylamide. Granvogl, M., Schieberle, P. J. Agric. Food Chem. (2006) [Pubmed]
Analysis of 3-aminopropionamide: A potential precursor of acrylamide. Bagdonaite, K., Viklund, G., Skog, K., Murkovic, M. J. Biochem. Biophys. Methods (2006) [Pubmed]
Acrylamide formation in different foods and potential strategies for reduction. Stadler, R.H. Adv. Exp. Med. Biol. (2005) [Pubmed]

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