Toxic effects of acrylamide on survival, development and haemocytes of Musca domestica

Szczerbina, Tomasz; Banach, Zuzanna; Tylko, Grzegorz; Pyza, Elżbieta

doi:10.1016/j.fct.2008.02.019

Cited by 21 publications

(9 citation statements)

References 26 publications

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“…It has been shown that acrylamide can react with cysteine residues in the presynaptic membrane protein and reduces the release of neurotransmitters, which leads to neuronal degeneration [6]. Inhibition of creatine kinase activity in the brain and sciatic nerve has also been reported, resulting in a deficiency of ATP in cells, leading to their death [7]. Additionally, inhibition of fast axonal transport is also one of the main mechanisms of acrylamide neurotoxicity [35].…”

Section: Discussionmentioning

confidence: 99%

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Influence of Acrylamide Administration on the Neurochemical Characteristics of Enteric Nervous System (ENS) Neurons in the Porcine Duodenum

Palus¹,

Całka²

2019

IJMS

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The digestive tract, especially the small intestine, is one of the main routes of acrylamide absorption and is therefore highly exposed to the toxic effect of acrylamide contained in food. The aim of this experiment was to elucidate the effect of low (tolerable daily intake—TDI) and high (ten times higher than TDI) doses of acrylamide on the neurochemical phenotype of duodenal enteric nervous system (ENS) neurons using the pig as an animal model. The experiment was performed on 15 immature gilts of the Danish Landrace assigned to three experimental groups: control (C) group—pigs administered empty gelatine capsules, low dose (LD) group—pigs administered capsules with acrylamide at the TDI dose (0.5 μg/kg body weight (b.w.)/day), and the high dose (HD) group—pigs administered capsules with acrylamide at a ten times higher dose than the TDI (5 μg/kg b.w./day) with a morning feeding for 4 weeks. Administration of acrylamide, even in a low (TDI) dose, led to an increase in the percentage of enteric neurons immunoreactive to substance P (SP), calcitonin gene-related peptide (CGRP), galanin (GAL), neuronal nitric oxide synthase (nNOS), and vesicular acetylcholine transporter (VACHT) in the porcine duodenum. The severity of the changes clearly depended on the dose of acrylamide and the examined plexus. The obtained results suggest the participation of these neuroactive substances in acrylamide-inducted plasticity and the protection of ENS neurons, which may be an important line of defence from the harmful action of acrylamide.

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Section: Discussionmentioning

confidence: 99%

“…These are axonopathies, which initially include sensory and then motor fibers. The most common clinical symptoms include loss of sensation, numbness of hands and feet, muscle weakness, and decreased tendon reflexes [7]. Furthermore, acrylamide is a substance used in murine models of peripheral neuropathies [8].…”

Section: Introductionmentioning

confidence: 99%

Influence of Acrylamide Administration on the Neurochemical Characteristics of Enteric Nervous System (ENS) Neurons in the Porcine Duodenum

Palus¹,

Całka²

2019

IJMS

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“…Although acrylamide metabolism is complex and not yet fully understood (Szczerbina et al 2008), several recent studies in rodents have demonstrated that acrylamide is metabolized to its epoxide form glycidamide by CYP2E1. The mutagenic and carcinogenic properties of acrylamide are attributed to this metabolic pathway (Adler et al 2000;Ghanayem et al 2005;Rice 2005).…”

Section: Introductionmentioning

confidence: 99%

Diverse action of acrylamide on cytochrome P450 and glutathione S-transferase isozyme activities, mRNA levels and protein levels in human hepatocarcinoma cells

et al. 2012

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Humans are exposed to acrylamide in their diet and cigarette smoke. Acrylamide is metabolized into glycidamide by CYP2E1. However, very few studies regarding the effects of acrylamide on cytochrome P450 and Glutathione S-Transferase (GST) isozymes have been pursued. The aim of this study is to elucidate the effects of acrylamide on cytochrome P450 and GST isozymes in HepG2 cell line. Treatment with 1.25 and 2.5 mM acrylamide caused 9.5- and 3.7-fold increases and 4.0- and 3.3-fold increases in CYP1A-associated ethoxyresorufin O-deethylase (EROD) and methoxyresorufin O-demethylase (MROD) activities, respectively. These increases were consistent with increases in mRNA and protein levels of these isozymes. Similarly, CYP2E1-associated aniline 4-hydroxylase (ANH) activity, protein levels, and mRNA levels increased 2.1- and 2.6-fold, 2.4- and 3.2-fold, and 1.4- and 1.9-fold following 1.25 and 2.5 mM acrylamide treatments, respectively. In addition, GST-mu activity was increased 2.4- and 5.1-fold by acrylamide. Moreover, GST-mu mRNA and protein levels increased twofold as a result of acrylamide treatment. In contrast, GST-pi protein and mRNA levels decreased significantly. In conclusion, human cell exposure to acrylamide causes an increase in the levels of carcinogenicity and toxicity and a disturbance in drug metabolism, possibly due to complex effects on P450 and GST isozymes.

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“…Thermal processing of foods gives rise to a plethora of transformations generating high molecular weight polymers and copolymers known as melanoidins as well as low molecular weight compounds like furfural, acrolein and acrylamide. Acrylamide is formed through Maillard reactions which generate substances responsible for the taste and aroma of browned products (Chico & galdo 2006;Szczerbina et al 2008).…”

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confidence: 99%

Formation of acrylamide during baking of shortcrust cookies derived from various flours

2012

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Miśkiewicz K., Nebesny E., Oracz J. (2012): Formation of acrylamide during baking of shortcrust cookies derived from various flours. Czech J. Food Sci., 30: 53-66.Asparagine and reducing sugars are the principal acrylamide precursors in foods. Their main sources in pastries are flour and hen egg yolks. The concentrations of asparagine and carbohydrates vary with flour and depend on multiple factors like environmental conditions during the cultivation of cereals and post-harvest processing methods. An objective of this study was finding the interplay between amino acid and carbohydrate profiles of the selected flours and their blends and acrylamide concentrations in the cookies derived from them. Shortcrust cookies were prepared from five different flours such as wheat Poznań flour and flours from spelt-wheat, rice, chickpea, and amaranth seeds. The rice, chickpea, and amaranth flours were mixed with the wheat Poznań flour in the proportions of 1:1 (w/w), 1:1 (w/w), and 1:3 (w/w), respectively. The cookies were baked at a temperature of 180°C for 10 minutes. It was found that the cookies obtained from the blend of wheat and chickpea flours (1:1, w/w) contained much less acrylamide (5.7 μg/kg) compared to those derived from the wheat Poznań flour only (41.9 μg/kg). The concentrations of reducing sugars and sucrose in the mixture of wheat and chickpea flours were relatively low compared to wheat flour alone. Consequently, the decrease in the concentrations of carbohydrates, which are acrylamide precursors, was the smallest.

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Toxic effects of acrylamide on survival, development and haemocytes of Musca domestica

Cited by 21 publications

References 26 publications

Influence of Acrylamide Administration on the Neurochemical Characteristics of Enteric Nervous System (ENS) Neurons in the Porcine Duodenum

Influence of Acrylamide Administration on the Neurochemical Characteristics of Enteric Nervous System (ENS) Neurons in the Porcine Duodenum

Diverse action of acrylamide on cytochrome P450 and glutathione S-transferase isozyme activities, mRNA levels and protein levels in human hepatocarcinoma cells

Formation of acrylamide during baking of shortcrust cookies derived from various flours

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