Acrylamide Content Research Articles

Quality Characteristics, Antioxidant Activity, and Acrylamide Content of Jerusalem Artichokes according to the Drying Method Used

Quality Characteristics, Antioxidant Activity, and Acrylamide Content of Jerusalem Artichokes according to the Drying Method Used

Transgenerational and parental impacts of acrylamide exposure on Caenorhabditis elegans: Physiological, behavioral, and genetic mechanisms

Acrylamide is pervasive, and its exposure poses numerous health risks. This study examines both the direct and transgenerational effects of acrylamide toxicity in Caenorhabditis elegans, focusing on physiological and behavioral parameters. Parental exposure to acrylamide compromised several aspects of nematode health, including lifespan, reproductive capacity, body dimensions, and motor and sensory functions. Notably, while exposure to low concentrations of acrylamide did not alter the physiological traits of the offspring—except for their learning and memory—these findings suggest a possible adaptive response to low-level exposure that could be inherited by subsequent generations. Furthermore, continued acrylamide exposure in the offspring intensified both physiological and perceptual toxicity. Detailed analysis revealed dose-dependent alterations in acrylamide's detoxification and metabolic pathways. In particular, it inhibits the gene gst-4, which encodes a crucial enzyme in detoxification, mitigates DNA damage induced by acrylamide, and highlights a potential therapeutic target to reduce its deleterious effects.

The Influence of Maceration and Flavoring on the Composition and Health-Promoting Properties of Roasted Coffee.

Over the years, many methods of refining green beans have been developed, including maceration aimed at enriching the coffee aroma and improving the overall quality. This study aimed to evaluate the influence of different methods of maceration (fruit and wine) and the addition of food flavors to coffee beans on antioxidant activity, caffeine, phenolic and organic acid content, as well as health-promoting properties. This research showed that the use of the maceration in melon and apple fruit pulp (100 g of fruit pulp per 100 g of green coffee, incubated for 24 h, coffee roasting at 230 °C, control trial roasted coffee) ensured the highest polyphenol (hydroxycinnamic acids and their esters-chlorogenic acids) content (in melon pulp-13.56 g/100 g d.b. (dry bean); in apple pulp-13.22 g/100 g d.b., p < 0.05 (one-way ANOVA)) and antioxidant activity. Melon (92.11%, IC50 = 3.80 mg/mL extract) and apple (84.55%, IC50 = 4.14 mg/mL) showed the highest α-amylase (enzyme concentration 10 μmol/mL) inhibition activity (0.5 mg/mL for both fruits). The addition of food flavors reduced the total content of chlorogenic acids to the range of 4.64 to 6.48 g/100 g d.b. and increased the content of acrylamide and 5-HMF, which positively correlated with a low antioxidant potential compared to the macerated samples and the control. Studies have shown that coffee macerated in the pulp of melon and apple fruit, due to its great potential to inhibit α-amylase in vivo, may have a preventive effect on type II diabetes. This study complements the current knowledge on the potential health-promoting properties of coffee flavored using different methods; further research should include more advanced models for testing these health-promoting properties. Statistical analysis was based on the determination of the average values of six measurements and their standard deviation, as well as on the one-way ANOVA (analysis of variation) and the Pearson correlation coefficient, using Statistic 10.0 software. The significance was defined at p ≤ 0.05.

In vitro glycemic index, acrylamide content, and some physicochemical and sensorial properties of special dried bread (Peksimet) enriched with einkorn wheat (Tiriticum monococcum L.) flour

In vitro glycemic index, acrylamide content, and some physicochemical and sensorial properties of special dried bread (Peksimet) enriched with einkorn wheat (Tiriticum monococcum L.) flour

Evaluation of acrylamide concentration in commercial falafel available in Tehran City by different cooking methods: A health risk assessment study

The objective of current research was to measure the amount of acrylamide in falafel samples by GC–MS (Gas chromatography–mass spectrometry) technique. The results presented, the average amount of acrylamide in falafel samples was 1.23 ± 0.83 mg/kg (ranged from 0.12 to 3.75 mg/kg). Also, the results showed lower temperature and frying with electric oven and low oil, reduces the average formation of acrylamide (0.73 ± 0.42 mg/kg), while frying at high temperature and frying with gas and immersion in edible oil, increases the average amount of acrylamide formation (1.72 ± 0.86 mg/kg). The highest and lowest average amount of acrylamide was observed in falafel cooked with canola oil (1.57 ± 0.96 mg/kg) and cooked with soybean oil (0.92 ± 0.32 mg/kg), respectively. Based on the MCS (Monte Carlo Simulation) results, the THQ (Target Hazard Quotient) and ILCR (Incremental Lifetime Cancer Risk) related to exposure to acrylamide via commercial falafel for adults were 2.72E-2 and 2.77E-5; and for children were 9.69E-2 and 9.25E-5, respectively. Therefore, there doesn't a significant health risk from falafel consumption.

Acrylamide and HMF occurrence and bioaccessibility in instant coffee and coffee substitutes. A study on isolated and milk-combined beverages

This research evaluated the occurrence and bioaccessibility of acrylamide and HMF in commercial instant coffees (IC) and coffee substitutes (CS), considering both isolated consumption and combination with milk. There were no significant differences in acrylamide content between IC and CS samples (median: 589 vs. 671 µg/kg), but higher variability was reported for CS, probably due to their varied composition (roasted cereals, nuts, honey, dehydrated fruits, and/or chicory). Acrylamide level were always below the EU benchmark for each category. HMF contents were similar between both groups (1354–5127 mg/kg for IC and 735–7134 mg/kg for CS; median: 2890 vs. 2960 mg/kg), with no clear ingredient relationship. Since IC consumption by the Spanish population is ten times higher than that of CS, exposure to acrylamide and HMF was higher from IC (6.8 vs. 1.07 ng/kg body weight/day for acrylamide; 39.1 vs. 4.2 µg/kg body weight/day for HMF). The standardized in vitro gastrointestinal digestion protocol (INFOGEST) was used. The gastrointestinal process reduced the bioaccessibility of acrylamide up to 27.2 % in IC and to 22.4 % in CS, regardless of the presence of milk. HMF bioaccessibility from IC significantly dropped after the gastrointestinal digestion, whereas it greatly increased for CS. The presence of milk did not affect HMF bioaccessibility. These results highlight the importance of assessing food bioaccessibility in typical consumption scenarios, providing a holistic view and a realistic evaluation of the potential risks associated with acrylamide and HMF exposure in the diet.

Assessment of acrylamide content in corn-based snack products marketed in Serbia

Corn-based snacks are important contributors to acrylamide daily exposure in European countries. Therefore, snacks (industrially produced) representing different product groups (corn chips, corn flakes, corn flips, popcorn, corn nut, corn cracker and corn cracker-bread) marketed in Serbia have been analyzed for acrylamide and color. Considering the addition of honey in some foodstuffs, the content of 5-hydroxymethylfurfural (HMF) in corn snacks has been determined and correlated with acrylamide content. Considerable variation in content of acrylamide between single foodstuffs (different brands) within food categories was found, which also applies to levels in different corn-based snack categories. The acrylamide content ranged from 1.9 to 799 ng/g in corn cracker-bread sample and corn nut bulk sample, respectively. With a mean value of 397 ng/g, popcorn samples exhibited the highest acrylamide content. These investigations showed that the content of acrylamide in about 37 % of the examined products was above the benchmark levels for whole-grain cereal-based food products defined in Regulation of the European Commission 2017/2158/EC. The results also showed that the color was not an indicator of acrylamide present in corn-based snacks, as well as that the content of HMF in the products was not correlated with the content of acrylamide (r = 0.019). The HMF content was highest in corn-based products with added sugars, honey, malt and molasses, such as corn flakes.

Acrylamide detection and reduction in meat products using organic acids, fruit extracts, and probiotics

Grilled foods are an important source of acrylamide, which has neurotoxic, genotoxic, and carcinogenic properties. The current study aims to evaluate the level of acrylamide in beef, chicken, and fish products, especially those requiring high cooking temperatures, using High Performance Liquid Chromatography (HPLC). Reduction of acrylamide by organic acids i.e., (citric acid, malic acid, tartaric acid, and lactic acid) and fruit extracts of lemon, apple, and grape has also been investigated. The results revealed that the highest mean acrylamide concentration was found in chicken products (grilled chicken) which recorded 8.32 μg/100 g, followed by beef products (beef grilled) with a concentration of 7.91 μg/100 g, and fish products (pan-fried fish burgers) which recorded 6.77 μg/100 g). Furthermore, the mixture of organic acid has the highest effect on reducing the level of acrylamide in a chemical model system. Moreover, the fruit extract mixture was more effective in reducing the percentage of acrylamide in the grilled chicken than organic acids mixture. Finally, the addition of fruit extract improved the sensory properties of grilled chickens. In sum, this study offers novel and promising natural strategies to decrease acrylamide in meat products toward further future application in meat industry to deliver safe food to consumers.

Impact of Extrusion Parameters on the Formation of Nε-(Carboxymethyl)lysine, Nε-(Carboxyethyl)lysine and Acrylamide in Plant-Based Meat Analogues.

To investigate the impact of extrusion parameters on the formation of Nε-(carboxymethyl)lysine (CML), Nε-(carboxyethyl)lysine (CEL) and acrylamide in plant-based meat analogues (PBMAs), the content changes and the correlations of compounds related to their formation were studied. The extrusion promoted CML, CEL and acrylamide formation, with more CEL being formed than CML. Variations in the moisture level and barrel temperature exerted a greater influence on the CML, CEL, acrylamide and α-dicarbonyl compounds than the screw speed and the feed rate. An increase in the moisture content led to a decrease in the CEL content, whereas it enhanced CML formation. The impact of moisture on acrylamide formation varied depending on whether low- or high-moisture extrusion was applied. Elevated temperatures promoted the accumulation of CEL, methylglyoxal and 2,3-butanedione while diminishing the accumulation of CML, acrylamide, glyoxal and 3-deoxyglucosone. CML and CEL were positively correlated with glyoxal and methylglyoxal, respectively. CEL and methylglyoxal were negatively correlated with protein and water content, whereas CML, glyoxal and 3-deoxyglucosone displayed positive correlations. In summary, higher moisture levels and feed rates and lower screw speeds and barrel temperatures are advantageous for producing PBMAs with lower CEL and total advanced glycation end-products contents, while lower or higher moisture contents, a lower feed rate and a higher barrel temperature are beneficial to reducing the acrylamide content.

Fabrication, optimization, and in vitro validation of penicillin-loaded hydrogels for controlled drug delivery

Bacterial infections present a major global challenge. Penicillin, a widely used antibiotic known for its effectiveness and safety, is frequently prescribed. However, its short half-life necessitates multiple high-dose daily administrations, leading to severe side-effects. Therefore, this study aims to address these issues by developing hydrogels which control the release of penicillin and alleviate its adverse effects. Various combinations of aspartic acid and acrylamide were crosslinked by N′, N′-methylene bisacrylamide through a free radical polymerization process to prepare aspartic acid/acrylamide (Asp/Am) hydrogels. The fabricated hydrogels underwent comprehensive characterization to assess physical properties and thermal stability. The soluble and insoluble fractions and porosity of the synthesized matrix were evaluated by sol-gel and porosity studies. Gel fraction was estimated at 88–96%, whereas sol fraction was found 12–4% and porosity found within the 63–78% range for fabricated hydrogel formulations. Maximum swelling and drug release were seen at pH 7.4, demonstrating a controlled drug release from hydrogel networks. The results showed that swelling, porosity, gel fraction, and drug release increased with higher concentrations of aspartic acid and acrylamide. However, integration of N′, N′-methylene bisacrylamide exhibited the opposite effect on swelling and porosity, while increasing gel fraction. All formulations followed the Korsymer–Peppas model of kinetics with ‘r’ values within the range of 0.9740–0.9980. Furthermore, the cytotoxicity study indicated an effective and safe use of hydrogel because the cell viability was higher than 70%. Therefore, these prepared hydrogels show promise candidates for controlled release of Penicillin and are anticipated to be valuable in clinical applications.

The influence of high oleic oils during intermittent frying on the formation of acrylamide in french fries

High oleic oils are often used for industrial frying considering a better nutritional value and stability to thermal oxidation than high polyunsaturated fatty acid oils. This research aimed to investigate the correlation between total polar compound (TPC) and acrylamide content during intermittent frying using high oleic oils such as super palm olein (SPO), high-oleic canola oil (HOCO) and high-oleic sunflower oil (HOSO). All oils were accessed in terms of fatty acid composition and tocopherol quantity prior to intermittent frying. The TPC of frying oil was recorded at every 8th interval of the frying cycle and french fries fried with respective oils were collected, and oil was extracted for acrylamide quantification using HPLC-MS. Pearson correlation showed a positive correlation between the total polar compound of frying oil and the acrylamide content of french fries (p&lt;0.01). SPO contained the highest total tocopherol content, followed by HOCO and HOSO, accordingly. French fries fried with SPO had the lowest acrylamide content, followed by HOCO and HOSO, respectively. By contrast, SPO had the highest TPC content throughout the frying cycles, followed by HOCO and HOSO. The presence of oleic acids might not produce higher TPC, however, it produced higher acrylamide formation in the french fries. Overall, SPO is suitable for intermittent frying uses as it yielded the lowest concentration of acrylamide in french fries.

Kinetic Models of Microbial Growth Inhibition of Pseudomonas sp. on Acrylamide

In this study, various secondary growth models, including Luong, Yano, Teissier-Edward, Aiba, Haldane, Monod, Han, and Levenspiel, were employed to model the inhibitory effect of high acrylamide concentrations on the growth rate of Pseudomonas sp. strain DrY135. Following thorough statistical analyzes, the ten bacterial growth models ranged from very poor fits, as observed with the Luong, Monod, and Webb models, to exceptionally good fits for the other models. The Han-Levenspiel model was superior, demonstrating minimal RMSE, BIC, HQC, and modified adj.R2 values, except for the MPSD and AICc statistics. Moreover, the model's Accuracy Factor (AF) and Bias Factor (BF) values were close to unity, indicating a good fit between predicted and observed data. Experimental research indicates that acrylamide is detrimental and impedes growth at elevated concentrations. The Han-Levenspiel constants, including the maximal degradation rate (max), half-saturation constant (Ks), maximal substrate concentration tolerated (Sm), and curve-fitting parameters (m and n), were determined to be 16.704 h−1, 3943.26 mg/L, 125.58 mg/L, 3.1469, and 0.9835, respectively. However, these values were accompanied by very large confidence intervals, likely due to the limited dataset. Similarly, the fitted parameters of other models also exhibited large 95% confidence intervals, likely for the same reason. Future remedies include incorporating additional data points to improve fitting accuracy. These enhanced constants can serve as significant inputs for future modeling projects. Furthermore, integrating substrate inhibition kinetics into risk assessment models can enhance the precision of hazard evaluation for toxic substrates at contaminated sites. This knowledge is vital for informed decision-making in environmental management.

Insights into acrylamide and furanic compounds in coffee with a focus on roasting methods and additives

Roasting is necessary for bringing out the aroma and flavor of coffee beans, making coffee one of the most consumed beverages. However, this process also generates a series of toxic compounds, including acrylamide and furanic compounds (5-hydroxymethylfurfural, furan, 2-methylfuran, 3-methylfuran, 2,3-dimethylfuran, and 2,5-dimethylfuran). Furthermore, not much is known about the formation of these compounds in emerging coffee formulations containing alcohol and sugars. Therefore, this study investigated the effect of roasting time and degree on levels of acrylamide and furanic compounds in arabica coffee using fast and slow roasting methods. The fast and slow roasting methods took 5.62 min and 9.65 min, respectively, and reached a maximum of 210 °C to achieve a light roast. For the very dark roast, the coffee beans were roasted for 10.5 min and the maximum temperature reached 245 °C. Our findings showed that the levels of acrylamide (375 ± 2.52 μg kg−1) and 5-HMF (194 ± 11.7 mg kg−1) in the slow-roasted coffee were 35.0 % and 17.4 % lower than in fast-roasted coffee. Furthermore, light roast coffee had significantly lower concentrations of acrylamide and 5-HMF than very dark roast, with values of 93.7 ± 7.51 μg kg−1 and 21.3 ± 10.3 mg kg−1, respectively. However, the levels of furan and alkylfurans increased with increasing roasting time and degree. In this study, we also examined the concentrations of these pollutants in new coffee formulations consisting of alcohol-, sugar-, and honey-infused coffee beans. Formulations with honey and sugar resulted in higher concentrations of 5-HMF, but no clear trend was observed for acrylamide. On the other hand, formulations with honey had higher concentrations of furan and alkylfurans. These results indicate that optimizing roasting time and temperature might not achieve the simultaneous reduction of all the pollutants. Additionally, sugar- and honey-infused coffee beans are bound to have higher furanic compounds, posing a higher health risk.

Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips

Veggie chips have gained popularity in the European market. These are considered healthier than potato chips by consumers. However, few works evaluate their nutritional and digestibility. The current work aimed to evaluate the effect of four pre-frying treatments (soaking, blanching, pulsed electric field (PEF) and PEF + blanching combination (PEFB)) on the chemical composition, anthocyanins, acrylamide, and digestive behavior (starch hydrolysis and anthocyanins bioaccessibility) of purple sweet potato deep-fried chips. In total 15 independent batches were made, three for each studied treatment (also a control without pretreatment was developed). The studied pretreatments impacted on fat and starch content, especially blanching and PEFB, which caused an increase in fat absorption and break starch, generating maltodextrins. Nineteen anthocyanins were detected, mainly cyanidin and peonidin derivatives, but a drastic loss was observed in blanched, PEF-treated and PEF-B-Treated chips. Acrylamide values ranged from 504.11 to 6350.0- μg/kg, with the highest values reported by untreated chips and the lowest by PEF-B-treated chips (p < 0.05). The anthocyanin's bioaccessibility ranged between 66.57 and 92.88%, with soaked chips that showed the highest values.

Trends in acrylamide content in selected potato/sweet potato products on the Canadian market

Processed plant-based foods, particularly high carbohydrate-containing foods, are among the greatest contributors to dietary acrylamide, a probable human carcinogen, uptake. Between 2009 and 2020, five surveys were conducted to determine acrylamide in high carbohydrate-containing foods in Canada. These surveys included sampling of potato and sweet potato chips, French fries, and frozen potato/sweet potato products, as a follow-up to our earlier surveys from 2002 - 2008. Samples were analyzed using isotope dilution (13C3-acrylamide) with LC-MS/MS. The highest mean acrylamide levels were found in sweet potato chips. Among potato chips (57 to 4660 ng g−1), one brand consistently showed the highest concentrations with wide variability. Acrylamide concentrations decreased over time in ready-to-eat French fries (from 480 to 358 ng g−1), and one brand showed a clear reduction temporally. Wide variations were observed among brands, among lots/outlets of same brands, and among different food chains. Acrylamide levels in potato chips decreased between 2009 and 2016 (504.3 ng g−1) relative to the period 2002 - 2008 (1096.9 ng g−1). The acrylamide trends observed in the products measured in the latest study indicate that food producers may have adopted mitigation strategies.

Evidence of acrylamide-induced behavioral deficit, mitochondrial dysfunction and cell death in Drosophila melanogaster

Acrylamide (ACR), a ubiquitous compound with diverse route of exposure, has been demonstrated to have detrimental effects on human and animal health. The mechanisms underlying its toxicity is multifaceted and not fully elucidated. This study aims to provide further insight into novel pathways underlying ACR toxicity by leveraging on Drosophila melanogaster as a model organism. The concentrations of acrylamide (25, 50 and 100 mg/kg) and period of exposure (7-days) used in this study was established through a concentration response curve. ACR exposure demonstrably reduced organismal viability, evidenced by decline in survival rate, offspring emergence and deficits in activity, sleep and locomotory behaviors. Using a high-resolution respirometry assay, the role of mitochondria respiratory system in ACR-mediated toxicity in the flies was investigated. Acrylamide caused dysregulation in mitochondrial bioenergetics and respiratory capacity leading to an impaired OXPHOS activity and electron transport, ultimately contributing to the pathological process of ACR-toxicity. Furthermore, ACR exacerbated apoptosis and induced oxidative stress in D. melanogaster. The up-regulation of mRNA transcription of Reaper, Debcl and Dark genes and down-regulation of DIAP1, an ubiquitylation catalyzing enzyme, suggests that ACR promotes apoptosis through disruption of caspase and pro-apoptotic protein ubiquitination and a mitochondria-dependent pathway in Drosophila melanogaster. Conclusively, this study provides valuable insights into the cellular mechanism underlying ACR-mediated toxicity. Additionally, our study reinforces the utility of D. melanogaster as a translational tool for elucidating the complex mechanisms of ACR toxicity.

Purification and characterization of glutaminase and urease-free L-asparaginase from Bacillus atrophaeus with acrylamide reduction potential

L-asparaginase (L-asnase) is a versatile enzyme with uses in food industry and medicine. Current study aimed to isolate L-asnase producing microorganism/s without urease and glutaminase and optimize L-asnase production. First, screening and isolation of L-asnase-producing bacterial strains that did not produce glutaminase and urease from chicken gizzards were performed. For this purpose, the enzyme producing bacteria were screened on the agar medium supplied with substrate and phenol red indicator dye. Among the isolated bacteria, 1 isolate showed L-asnase free of glutaminase and urease. The selected strain was identified by biochemical, morphological and 16s rRNA sequencing. The selected strain was identified as Bacillus atrophaeus by 16S rRNA sequencing. The effects of incubation temperature (30°C) and time (72 hours), medium pH (8.0) and nutritional sources (glucose and NaNO3) on L-asnase production were determined. L-asnase was purified with acetone, and its molecular weight was determined to be 42 kDa by SDS-Page. Enzyme kinetics were also calculated, and it was determined that Vmax was 43 μmol/mL/min and Km was 2.7 mM. L-asnase activity was highest at 40 ℃ and the optimal pH was 8.0. L-asnase activity was stimulated by Mn2+, Mg2+, and Ca2+ but inhibited by Co2+, Na+, Zn2+, and Hg2+. L-asnase was utilized to treat potato chips before they were fried in order to assess its capacity to mitigate acrylamide. The result was an 80% reduction in acrylamide concentration when compared to the untreated control. Based on these findings, it appears that L-asnase could have potential use in the food industry.

Strategies to mitigate acrylamide development in bakery products: Effect of asparagine content in flour and tartaric acid addition in biscuit formulation

This paper explores strategies to mitigate acrylamide formation in bakery goods, with a focus on using tartaric acid as an acid neutralizer in biscuit recipes. Initial analyses involved screening the asparagine content in various flours, aiming to encompass a wide range of samples, including those that presented substantial challenges. Subsequently, experimental biscuits were produced with various treatments (tartaric acid addition, steam release during baking, and both steam/acid). Results showed a correlation between asparagine content in flours and acrylamide formation. Tartaric acid was remarkably effective, achieving a 57%–87% reduction in acrylamide production. Colorimetric measurements assessment demonstrated that tartaric acid treatment reduced browning, while the aw (<0.15) was not affected even using steam during cooking. Sensory analysis indicated slight sour taste in acid-treated biscuits, but overall acceptability remained high. Texture analysis revealed improved friability, crucial for preventing oral mucosal lesion, especially in children's products. PCA highlighted the impact of treatments on variables like acrylamide content, color, water activity, and sensory attributes. The study suggests that using tartaric acid as a neutralizing agent is a solid strategy to mitigate acrylamide without compromising sensory qualities in biscuits. Further research will include exploring other acids, optimal dosage, and variations in flour composition.

Asparaginase treatment to mitigate acrylamide formation in wheat and rye cookies

The Maillard reaction between asparagine and a carbonyl source can lead to acrylamide formation, which is classified as "probably carcinogenic to humans". This study aimed to investigate the impact of varying amounts, incubation times, and temperatures of asparaginases on reducing acrylamide in wheat and rye cookies while preserving sensory attributes. To determine if different asparaginases reduce acrylamide without negative effects on cookie quality, acrylamide was quantified using ELISA, and color, texture and sensory attributes were assessed. Adding asparaginases resulted in a reduction of acrylamide by up to 85%. Incubating cookie dough for 10 or 30 min at 60 °C or 90 °C did not impact acrylamide formation. Acrylamide concentrations were higher by an average of 78 μg/kg for an incubation temperature of 90 °C compared to 60 °C. Rye cookies exhibited higher acrylamide concentrations by 490 μg/kg compared to wheat due to higher free asparagine in rye flour. Asparaginases showed minimal effects on cookie color and texture, with no changes in sensory evaluation. Acrylamide can be reduced using asparaginases, providing a simple and effective means of ensuring safe food for consumers.

A multicrosslinked network composite hydrogel scaffold based on DLP photocuring printing for nasal cartilage repair.

Natural hydrogels are widely employed in tissue engineering and have excellent biodegradability and biocompatibility. Unfortunately, the utilization of such hydrogels in the field of three-dimensional (3D) printing nasal cartilage is constrained by their subpar mechanical characteristics. In this study, we provide a multicrosslinked network hybrid ink made of photocurable gelatin, hyaluronic acid, and acrylamide (AM). The ink may be processed into intricate 3D hydrogel structures with good biocompatibility and high stiffness properties using 3D printing technology based on digital light processing (DLP), including intricate shapes resembling noses. By varying the AM content, the mechanical behavior and biocompatibility of the hydrogels can be adjusted. In comparison to the gelatin methacryloyl (GelMA)/hyaluronic acid methacryloyl (HAMA) hydrogel, adding AM considerably enhances the hydrogel's mechanical properties while also enhancing printing quality. Meanwhile, the biocompatibility of the multicrosslinked network hydrogels and the development of cartilage were assessed using neonatal Sprague-Dawley (SD) rat chondrocytes (CChons). Cells sown on the hydrogels considerably multiplied after 7 days of culture and kept up the expression of particular proteins. Together, our findings point to GelMA/HAMA/polyacrylamide (PAM) hydrogel as a potential material for nasal cartilage restoration. The photocuring multicrosslinked network ink composed of appropriate proportions of GelMA/HAMA/PAM is very suitable for DLP 3D printing and will play an important role in the construction of nasal cartilage, ear cartilage, articular cartilage, and other tissues and organs in the future. Notably, previous studies have not explored the application of 3D-printed GelMA/HAMA/PAM hydrogels for nasal cartilage regeneration.