The impact of long-term oral exposure to low doses of acrylamide on the hematological indicators, immune functions, and splenic tissue architecture in rats

Hashem, Mohamed; Abo‐EL‐Sooud, Khaled; Abd‐Elhakim, Yasmina M.; Badr, Yasmin; El-Metwally, Abeer E.; Bahy-El-Dien, Ahmed

doi:10.1016/j.intimp.2022.108568

Cited by 12 publications

(3 citation statements)

References 68 publications

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“…Since data on the effects of maternal ACR exposure on intestinal structure at weaning is very limited, the discussion is difficult or even impossible. Most studies focus on the developmental toxicological effects involving liver structure or function, blood cells or oxidative stress 27 , 42 – 44 . Limited studies performed on pregnant mice show changes in ovarian corpora lutea 45 and placenta 46 .…”

Section: Discussionmentioning

confidence: 99%

Maternal acrylamide exposure changes intestinal epithelium, immunolocalization of leptin and ghrelin and their receptors, and gut barrier in weaned offspring

Muszyński

Hułas-Stasiak

Dobrowolski

et al. 2023

Sci Rep

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Acrylamide (ACR) is an amide formed as a byproduct in many heat-processed starchy-rich foods. In utero ACR exposure has been associated with restricted fetal growth, but its effects of postnatal functional development of small intestine is completely unknown. The current study investigated the time- and segment-dependent effects of prenatal ACR exposure on morphological and functional development of small intestine in weaned rat offspring. Four groups of pregnant female Wistar rats were exposed to ACR (3 mg/kg b.w./day) for 0, 5, 10 and 15 days during pregnancy. Basal intestinal morphology, immunolocalization of gut hormones responsible for food intake and proteins of intestinal barrier, activity of the intestinal brush border disaccharidases, apoptosis and proliferation in intestinal mucosa were analyzed in offspring at weaning (postnatal day 21). The results showed that in utero ACR exposure disturbs offspring gut structural and functional postnatal development in a time- and segment-depended manner and even a short prenatal exposure to ACR resulted in changes in intestinal morphology, immunolocalization of leptin and ghrelin and their receptors, barrier function, activity of gut enzymes and upregulation of apoptosis and proliferation. In conclusion, prenatal ACR exposure disturbed the proper postnatal development of small intestine.

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Section: Discussionmentioning

confidence: 99%

Maternal acrylamide exposure changes intestinal epithelium, immunolocalization of leptin and ghrelin and their receptors, and gut barrier in weaned offspring

Muszyński

Hułas-Stasiak

Dobrowolski

et al. 2023

Sci Rep

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“…In addition to melanoidin formation, the Maillard reaction also leads to the formation of potentially toxic and carcinogenic compounds such as 5-hydroxymethylfurfural (HMF) and acrylamide [6,53,58]. Although HMF has been shown to provide benefcial efects such as antioxidant activity [59], antiallergy [60], and anti-infammatory properties [61], it has also been described as having mutagenic, genotoxic, and carcinogenic efects [62,63]. As reviewed by Capuano and Fogliano [64], the toxicity and carcinogenic efects have been widely studied in rats and rodents.…”

Section: Maillard Reactionmentioning

confidence: 99%

Nonenzymatic Browning and Antioxidant Properties of Thermally Treated Cereal Grains and End Products

Schutte,

Hayward,

Manley

2024

Journal of Food Biochemistry

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Thermal treatment can be applied to cereal grains as a pretreatment or processing step in the form of either hydrothermal or dry thermal treatment. These heat treatments result in the occurrence of nonenzymatic browning reactions by means of the Maillard reaction and caramelisation. Nonenzymatic browning is influenced by the type and concentration of sugars and proteins, and the presence of bran. Aside from increasing nonenzymatic browning, thermal treatment increases the antioxidant capacity of cereals and baked goods through the release of bound phenolics. The degree of nonenzymatic browning and antioxidant content in cereal-based products depend on the thermal treatment intensity. Some studies found a decrease in total phenolic content after thermal treatment, due to loss of thermally labile compounds. High-intensity treatment has been shown to produce 5-hydroxymethylfurfural (HMF), furfural, and potentially carcinogenic acrylamide. Acrylamide formation can be mitigated by altering the ingredient composition and the degree of thermal treatment. This review discusses the chemistry of nonenzymatic browning reactions, factors influencing the degree of these reactions, and mitigation strategies for acrylamide. An overview of the effect of dry thermal treatment on nonenzymatic browning and antioxidants in wheat and wheat-based products as well as other cereals is provided. Before concluding with perspectives, a discussion of the relationship between nonenzymatic browning and antioxidant properties is presented. This review of the published literature was conducted using two electronic databases and varying combinations of search terms related to the scope of the review.

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“…Further, AA can induce ovarian dysfunction in female Wistar rats by upregulating apoptosis-related genes [51]. d. Other toxicities: AA can damage the liver, kidneys, lungs, bladder, and digestive tract and may even cause testicular mesothelioma, adrenal cortical adenoma, astrocytoma, and oral tumors [52]. At present, there are no studies on the harmful effects of AA in coffee on the human body; however, its toxic effects in food have long been confirmed via animal experiments or in vitro experiments using human cells.…”

Section: Potential Hazards Of Aamentioning

confidence: 99%

Production and Inhibition of Acrylamide during Coffee Processing: A Literature Review

Cao

2023

Molecules

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Coffee is the third-largest beverage with wide-scale production. It is consumed by a large number of people worldwide. However, acrylamide (AA) is produced during coffee processing, which seriously affects its quality and safety. Coffee beans are rich in asparagine and carbohydrates, which are precursors of the Maillard reaction and AA. AA produced during coffee processing increases the risk of damage to the nervous system, immune system, and genetic makeup of humans. Here, we briefly introduce the formation and harmful effects of AA during coffee processing, with a focus on the research progress of technologies to control or reduce AA generation at different processing stages. Our study aims to provide different strategies for inhibiting AA formation during coffee processing and investigate related inhibition mechanisms.

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The impact of long-term oral exposure to low doses of acrylamide on the hematological indicators, immune functions, and splenic tissue architecture in rats

Cited by 12 publications

References 68 publications

Maternal acrylamide exposure changes intestinal epithelium, immunolocalization of leptin and ghrelin and their receptors, and gut barrier in weaned offspring

Maternal acrylamide exposure changes intestinal epithelium, immunolocalization of leptin and ghrelin and their receptors, and gut barrier in weaned offspring

Nonenzymatic Browning and Antioxidant Properties of Thermally Treated Cereal Grains and End Products

Production and Inhibition of Acrylamide during Coffee Processing: A Literature Review

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