Acrylamide induces cell death in neural progenitor cells and impairs hippocampal neurogenesis

Park, Hee Ra; Kim, Min-Sun; Kim, So Jung; Park, Mi-Kyung; Kong, Kyoung Hye; Kim, Hyun Soo; Kwack, Seung Jun; Kang, Tae Seok; Kim, Seung Hee; Kim, Hyung Sik; Lee, Joo Young

doi:10.1016/j.toxlet.2009.12.015

Cited by 86 publications

(46 citation statements)

References 35 publications

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“…Although in the epidemiologic research there was no connection between acrylamide consumed with the diet, and the development and occurrence of cancer tumours in humans [2,6,19], it is recommended to limit its content in the diet. The main sources of this substance in the diet of adult Poles are bread and coffee, while among children and teenagers they are chips and French fries [4]. Respondents were asked about the frequency and quantity of consumed coffee, chips and French fries.…”

Section: Resultsmentioning

confidence: 99%

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Acrylamide in food products – eating habits and consumer awareness among Medical School students

Kowalska¹,

Żbikowska²,

Onacik-Gür³

et al. 2017

Ann Agric Environ Med.

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Introduction. Acrylamide is formed in several foods during high-temperature processing. In view of reports written about the neurotoxic, genotoxic and carcinogenic effects of acrylamide, it was considered that the presence of this substance in food products might pose a risk for human health. Currently, according to EU Commission recommendations, the content of acrylamide in food should be monitored. Objective. The aim of this work was to analyze the food preferences of youth and students from medical schools in Radom, central-eastern Poland, as the most frequent precipitantsas in the field of food products that may be a significant source of acrylamide in the diet. Furthermore, an attempt was made to determine the level of knowledge of the population in the field of acrylamide. Materials and method. The research was conducted by questionnaire. The study was based on the answers of 227 respondents. The survey was carried out by direct contact with an interviewer from February -June 2012. Results. Analysis of the study population shows that women consume more coffee than men. In addition, adults over 25 years old consumed the largest quantity of coffee; it can therefore be assumed that it is a significant source of acrylamide in their bodies. However, even young people under 17 declared that they consume coffee every day (20%). Conclusions. Due to the adverse effects of this compound it is important to reduce the level of acrylamide in food products. A few people in the population (7%) had heard of acrylamide previously, but none of them had any knowledge of its occurrence and formation. It is necessary to take strong action to change attitudes towards acrylamide and attempt to introduce ways to reduce this compound in the diet, for example, by appropriate selection of products in the daily diet and appropriate means of thermal preparation of products at home.

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Section: Resultsmentioning

confidence: 99%

“…In view of reports written about the neurotoxic, genotoxic and carcinogenic influence of acrylamide, it was considered that the presence of this substance in food products might pose a risk for human health [2,3,4]. Therefore, in May 2007, the EU Commission decided to monitor the level of acrylamide in food (2007/331/EC).…”

Section: Introductionmentioning

confidence: 99%

Acrylamide in food products – eating habits and consumer awareness among Medical School students

Kowalska¹,

Żbikowska²,

Onacik-Gür³

et al. 2017

Ann Agric Environ Med.

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“…Most investigations of AA toxicity have mainly focused on their genotoxic and carcinogenic properties; however, accumulating evidences [3][4][5][6] seem to indicate that AA also possesses cytotoxic properties by affecting the redox status of the cells. Exposure to AA induces a significant reduction in GSH concentration in different cells [7][8][9] and contributed to the onset of oxidative stress conditions, which can adversely affect cell function and potentially lead to cell damage and death [10].…”

Section: Introductionmentioning

confidence: 99%

“…Exposure to AA induces a significant reduction in GSH concentration in different cells [7][8][9] and contributed to the onset of oxidative stress conditions, which can adversely affect cell function and potentially lead to cell damage and death [10]. However, while previous studies have documented the link between AA-induced oxidative stress and cytotoxicity in several tissues [3][4][5], to date the potential impact of AA on the integrity of gastrointestinal tract, the primary organ in contact with food, is poorly understood.…”

Section: Introductionmentioning

confidence: 99%

Procyanidin B2 and a cocoa polyphenolic extract inhibit acrylamide-induced apoptosis in human Caco-2 cells by preventing oxidative stress and activation of JNK pathway

Rodríguez-Ramiro¹,

Ramos²,

Bravo³

et al. 2011

The Journal of Nutritional Biochemistry

125

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Humans are exposed to dietary acrylamide (AA) during their lifetime, it is therefore necessary to investigate the mechanisms associated with AA induced toxic effects.Accumulating evidence indicates that oxidative stress may contribute to AA cytotoxicity but the link between oxidative stress and AA cytotoxicity in the gastrointestinal tract, the primary organ in contact with dietary AA, has not been described. In this study, we evaluate the alterations of the redox balance induced by AA in Caco-2 intestinal cells as well as the potential protective role of natural antioxidants such as a well-standardized cocoa polyphenolic extract (CPE) and its main polyphenol components epicatechin (EC) and procyanidin B2 (PB2). We found that AA-induced oxidative stress in Caco-2 cells is evidenced by glutathione (GSH) depletion and reactive oxygen species (ROS) overproduction. AA also activated the extracellular-regulated kinases (ERKs) and the c-jun N-amino terminal kinases (JNKs) leading to an increase in caspase-3 activity and cell death. Studies with appropriate inhibitors confirmed the implication of oxidative stress and JNKs activation in AA-induced apoptosis. Additionally, AA cytotoxicity was counteracted by CPE or PB2 by inhibiting GSH consumption and ROS generation, increasing the levels of gamma-glutamyl cysteine synthase (γ-GCS) and glutathione-S-transferase (GST) and blocking the apoptotic pathways activated by AA. Therefore, AA-induced cytotoxicity and apoptosis are closely related to oxidative stress in Caco-2 cells. Interestingly, natural dietary antioxidant such as PB2 and CPE were able to suppress AA toxicity by improving the redox status of Caco-2 cells and by blocking the apoptotic pathway activated by AA.3

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“…Relevant amounts of AA have been identified in heat-treated carbohydrate-rich foods such as fried potatoes, cookies, bread and breakfast cereals (Tareke et al 2002). Most investigations of AA toxicity have mainly focused on their genotoxic and carcinogenic properties; however, accumulating evidences seem to indicate that AA also possesses cytotoxic properties by affecting the redox status of the cells (Naruszewicz et al 2009;Park et al 2010;Parzefal et al 2008;Yousef et al 2006;Zhang et al 2009). …”

Section: Introductionmentioning

confidence: 99%

Olive oil hydroxytyrosol reduces toxicity evoked by acrylamide in human Caco-2 cells by preventing oxidative stress

et al. 2011

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Humans are exposed to dietary acrylamide (AA) during their lifetime, it is therefore necessary to investigate the mechanisms associated with AA-induced toxic effects. Accumulating evidence indicates that oxidative stress contributes to AA cytotoxicity, thus, dietary antioxidants might have a protective role in colonic cells against AA toxicity. We have recently reported that hydroxytyrosol (HTy), a natural antioxidant abundant in olive oil, is able to enhance the cellular antioxidant defence capacity, thereby protecting cells from oxidative stress. In this study, we evaluate the protective role of HTy on alterations of the redox balance induced by AA in Caco-2 intestinal cells. AA cytotoxicity was counteracted by HTy by powerfully reducing ROS generation, recovering the excited enzyme antioxidant defences and decreasing phospho-Jun Kinase concentration and caspase-3 activity induced by AA. Therefore, AA-induced cytotoxicity and apoptosis are closely related to oxidative stress in Caco-2 cells and the olive oil natural dietary antioxidant HTy was able to contain AA toxicity by improving the redox status of Caco-2 cells and by partly restraining the apoptotic pathway activated by AA. Manuscript significanceThe results of the present study show that acrylamide-induced cytotoxicity and apoptosis are closely related to oxidative stress in Caco-2 cells and the olive oil natural dietary antioxidant HTy is able to decrease acrylamide toxicity by improving the cellular redox status and by partially restraining the apoptotic pathway activated by the toxin. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 2 Abstract Humans are exposed to dietary acrylamide (AA) during their lifetime, it is therefore necessary to investigate the mechanisms associated with AA-induced toxic effects. List of at least 4 recommended reviewers for the manuscriptAccumulating evidence indicates that oxidative stress contributes to AA cytotoxicity, thus, dietary antioxidants might have a protective role in colonic cells against AA toxicity. We have recently reported that hydroxytyrosol (HTy), a natural antioxidant abundant in olive oil, is able to enhance the cellular antioxidant defence capacity, thereby protecting cells from oxidative stress.In this study, we evaluate the protective role of HTy on alterations of the redox balance induced by AA in Caco-2 intestinal cells. AA cytotoxicity was counteracted by HTy by powerfully reducing ROS generation, recovering the excited enzyme antioxidant defences and decreasing phospho-Jun Kinase concentration and caspase-3 activity induced by AA. Therefore, AA-...

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Acrylamide induces cell death in neural progenitor cells and impairs hippocampal neurogenesis

Cited by 86 publications

References 35 publications

Acrylamide in food products – eating habits and consumer awareness among Medical School students

Acrylamide in food products – eating habits and consumer awareness among Medical School students

Procyanidin B2 and a cocoa polyphenolic extract inhibit acrylamide-induced apoptosis in human Caco-2 cells by preventing oxidative stress and activation of JNK pathway

Olive oil hydroxytyrosol reduces toxicity evoked by acrylamide in human Caco-2 cells by preventing oxidative stress

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