L-Carnitine, a New Prospective Promote Recovery From Acrylamide Neurotoxicity in Rats

Abstract

L-carnitine (4-N-trimethylammonium-3-hydroxybutyric acid) proved to be an important factor in human nutrition. It synthesizes from dietary amino acids and widely distributed in the body. Research works on the ability of carnitine in protecting biological systems against acrylamide. Acrylamide (AA) C3H5NO the chemical with many industrial and laboratory uses is a neurotoxicant and carcinogen agent as proved in literatures. Research has pointed to L-carnitine role in recovering AA toxicity. Three days per week, L-carnitine (300 mg/kg b.w.) was administrated orally followed on the second day by treatment with 50, 200 or 500 mg acrylamide/L in drinking water. Up to 5 weeks, L-carnitine improved feed efficiency with decreasing daily body weight gain with 50 mg AA/L. L-carnitine showed approximate success in keeping liver and testis weight comparing to normal group. L-carnitine showed amelioration in vitamin C and serum glucose in 50 mg/L AA. L-carnitine ameliorated lipid profile and risk factor LDL/HDL ratio especially with 50 mg/L AA. On the other side, AA concentrations showed highly effects on liver functions, total antioxidant, reduced glutathione and cholinesterase activity to the point where L-carnitine failed to face. Acrylamide (CH 2 =CHCONH 2) the small, water soluble, organic molecule a vinyl monomer is formed from the hydration of acrylonitrile. Acrylamide (AA) the organic solid of white, odorless, flake-like crystals is used in the production of polyacrylamide. Then polyacrylamide is used in wastewater treatment, pulp, paper production, and mineral processing. It is also used in the synthesis of paper, cosmetics, toiletry industry, dyes, adhesives, contact lenses, grouts, soil conditioners, laboratory gels and permanent press fabrics. In the environment, it has a high mobility in soil and in ground water. It can be present in a variety of food cooked at high temperature. Dybing and Sanner (2003) stated that the daily mean intake of acrylamide in some foods and coffee have been estimated in advanced Mahmoud, H. I. 410 countries to be 0.49 and 0.46 g/kg body weight in males and females, respectively. Bread is the most important contributor of background acrylamide-intake for the lower percentages. From the 21st percentage French fries are the main source of acrylamide exposure. From the 55th percentage on, biscuits are the second important source of acrylamide intake. Stadler et al. (2002) explained that heated certain amino acids and sugars beyond 120°C can form acrylamide. Processing of food rich in starch and protein is the main source of acrylamide. Specially, glucose and the amino acids asparagines, glutamine, methionine, cysteine when heated above 120°C (Mottram et al., 2002 & Stadler et al., 2002). Smith and Oehme (1991) reported that single exposure of acrylamide is toxic or harmful by all routes of administration. The effects of acrylamide prior to death related to neurotoxicity, severe effects on spermatid development, eye irritation and skin peeling. European Union (E.U.) risk Assessment Report in...