Abstract: The present invention provides a method for reducing the level of acrylamide in a food product, comprising: (a) applying an acrylamide reduction agent in alkaline solution onto a food material before heat treating the food material; and (b) heat treating the food material to form the finished food product, wherein due to application of the thiol agent in alkaline solution, the finished food product comprises reduced level of acrylamide compared to a product which has not been treated with the acrylamide reduction agent in alkaline solution before heating. In addition, the present invention provides a food production produced by the method of the present invention.

Abstract: Bovine bone cells express osteometrin, a 35 kDA phosphoprotein specifically expressed in bone and dentin tissue. We have found that protein reactive with anti-osteometrin antisera is detectable in a wide range of species, and that osteometrin expression is detectable during mineralization of bone tissue. Our findings establish that osteometrin is an indicator of bone metabolism and may be involved in highly conserved aspects of bone and dentin metabolism. Osteometrin is used as a marker for osteoporosis and bone cancer.