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International Journal of Molecular... Mar 2021Acrylamide is a commonly used industrial chemical that is known to be neurotoxic to mammals. However, its developmental toxicity is rarely assessed in mammalian models...
Acrylamide is a commonly used industrial chemical that is known to be neurotoxic to mammals. However, its developmental toxicity is rarely assessed in mammalian models because of the cost and complexity involved. We used zebrafish to assess the neurotoxicity, developmental and behavioral toxicity of acrylamide. At 6 h post fertilization, zebrafish embryos were exposed to four concentrations of acrylamide (10, 30, 100, or 300 mg/L) in a medium for 114 h. Acrylamide caused developmental toxicity characterized by yolk retention, scoliosis, swim bladder deficiency, and curvature of the body. Acrylamide also impaired locomotor activity, which was measured as swimming speed and distance traveled. In addition, treatment with 100 mg/L acrylamide shortened the width of the brain and spinal cord, indicating neuronal toxicity. In summary, acrylamide induces developmental toxicity and neurotoxicity in zebrafish. This can be used to study acrylamide neurotoxicity in a rapid and cost-efficient manner.
Topics: Acrylamide; Air Sacs; Animals; Animals, Genetically Modified; Disease Models, Animal; Embryo, Nonmammalian; Embryonic Development; Neurotoxicity Syndromes; Scoliosis; Swimming; Zebrafish
PubMed: 33805345
DOI: 10.3390/ijms22073518 -
International Journal of Toxicology 2020Acrylamide (AA) is a food contaminant present in a wide range of frequently consumed foods, which makes human exposure to this toxicant unfortunately unavoidable.... (Review)
Review
Acrylamide (AA) is a food contaminant present in a wide range of frequently consumed foods, which makes human exposure to this toxicant unfortunately unavoidable. However, efforts to reduce the formation of AA in food have resulted in some success. This review aims to summarize the occurrence of AA and the potential mitigation strategies of its formation in foods. Formation of AA in foods is mainly linked to Maillard reaction, which is the first feasible route that can be manipulated to reduce AA formation. Furthermore, manipulating processing conditions such as time and temperature of the heating process, and including certain preheating treatments such as soaking and blanching, can further reduce AA formation. Due to the high exposure to AA, recognition of its toxic effect is necessary, especially in developing countries where awareness about AA health risks is still very low. Therefore, this review also focuses on the different toxic effects of AA exposure, including neurotoxicity, genotoxicity, carcinogenicity, reproductive toxicity, hepatotoxicity, and immunotoxicity.
Topics: Acrylamide; Animals; Cytochrome P-450 Enzyme System; Environmental Exposure; Fermentation; Food Contamination; Food Handling; Humans; Hydrogen-Ion Concentration; Water
PubMed: 32013673
DOI: 10.1177/1091581820902405 -
Critical Reviews in Food Science and... 2020Nowadays acrylamide is known not only as synthetic material used in industry, but also as carcinogenic, cyto- and genotoxic compound which forms during heat-induced... (Review)
Review
Nowadays acrylamide is known not only as synthetic material used in industry, but also as carcinogenic, cyto- and genotoxic compound which forms during heat-induced process (due to Maillard reaction) mostly in foodstuff such as potato, bakery, plant derivatives products and coffee. The International Agency for Research on Cancer in 1994 declared acrylamide as a probable carcinogenic agent in humans. After metabolic process, acrylamide is distributed to all organs and tissues in human body. Acrylamide is classified as human neurotoxin, because this effect was observed in humans occupationally exposed to this compound. Acrylamide was found to cause apoptosis by mitochondrial dysfunction. Methods of acrylamide inactivation by microorganisms and bioactive diet compounds have also been reviewed. Moreover, there is still deficit of the European Union legal regulation concerning acrylamide mitigation strategies in food. Regulation 2017/2158 from 20 November 2017 is a step in the right direction when it comes to ensuring food safety and maximum levels of acrylamide in foodstuffs, however when exceeding those, it should result in elimination of such food from the market.
Topics: Acrylamide; Diet; European Union; Food Contamination; Food Industry; Humans
PubMed: 30907623
DOI: 10.1080/10408398.2019.1588222 -
Cold Spring Harbor Protocols Jan 2021Thin (0.4-1.5 mm) polyacrylamide-urea gels provide high resolution of RNAs up to 1000 nt in size and are capable of resolving single-stranded fragments of RNA that...
Thin (0.4-1.5 mm) polyacrylamide-urea gels provide high resolution of RNAs up to 1000 nt in size and are capable of resolving single-stranded fragments of RNA that differ in length by as little as 1 nt. The polyacrylamide gel is cast between two glass plates that are separated by two thin Teflon or nylon spacers. A so-called shark's tooth comb or, less frequently, a standard slotted comb forms the sample wells into which the RNA samples are loaded before electrophoresis. In contrast to electrophoresis using agarose gels, which occurs while the gel is horizontal, polyacrylamide gels are run while in the vertical position. Gels are also typically run at 45°C-55°C, which is the melting temperature of RNA, and in the presence of 6-8 m urea. The gel recipe and protocol presented here for 8 m urea/TBE polyacrylamide gels can be used for a variety of applications including mapping RNA with nuclease S1, ribonuclease protection assay, or analysis of RNA by primer extension.
Topics: Acrylamide; Electrophoresis, Polyacrylamide Gel; Nucleic Acid Denaturation; RNA; Urea
PubMed: 33397776
DOI: 10.1101/pdb.prot101766 -
Journal of Physiology and Pharmacology... Dec 2018Acrylamide (ACR) is a chemical compound, that forms in starchy food products during cooking at high-temperatures, including frying, baking, and roasting. ACR is a known... (Review)
Review
Acrylamide (ACR) is a chemical compound, that forms in starchy food products during cooking at high-temperatures, including frying, baking, and roasting. ACR is a known lethal neurotoxin. The presented review suggests that the mechanism of ACR's neurotoxicity may be related to an impaired cholinergic transmission in the central and peripheral nervous system and redox imbalance. These may not only affect ongoing brain functions but also participate in etiology of neurodegeneration.
Topics: Acrylamide; Animals; Cholinergic Agents; Humans; Nervous System; Neurotoxins
PubMed: 30898983
DOI: 10.26402/jpp.2018.6.03 -
Central Nervous System Agents in... 2019Acrylamide is widely found in baked and fried foods, produced in large amount in industries and is a prime component in toxicity. This review highlights various... (Review)
Review
Acrylamide is widely found in baked and fried foods, produced in large amount in industries and is a prime component in toxicity. This review highlights various toxicities that are induced due to acrylamide, its proposed mode of action including oxidative stress cascades and ameliorative mechanisms using phytochemicals. Acrylamide formation, the mechanism of toxicity and the studies on the role of oxidative stress and mitochondrial dysfunctions are elaborated in this paper. The various types of toxicities caused by Acrylamide and the modulation studies using phytochemicals that are carried out on various type of toxicity like neurotoxicity, hepatotoxicity, cardiotoxicity, immune system, and skeletal system, as well as embryos have been explored. Lacunae of studies include the need to explore methods for reducing the formation of acrylamide in food while cooking and also better modulators for alleviating the toxicity and associated dysfunctions along with identifying its molecular mechanisms.
Topics: Acrylamide; Animals; Cooking; Humans; Mitochondrial Diseases; Neurotoxicity Syndromes; Oxidative Stress; Phytochemicals
PubMed: 30734688
DOI: 10.2174/1871524919666190207160236 -
Environmental Science and Pollution... Mar 2021Acrylamide is a chemical monomer; its polymer compounds are used in the manufacture of plastic, papers, adhesive tapes, dyes, and food packaging. Lately, scientists... (Review)
Review
Acrylamide is a chemical monomer; its polymer compounds are used in the manufacture of plastic, papers, adhesive tapes, dyes, and food packaging. Lately, scientists found that cooking (mainly roasting, baking, and frying) yields acrylamide. In addition to fried/baked potatoes, coffee and bakery products still contain substantial amounts of acrylamide. Acrylamide has toxic effects on different body systems include genitourinary, reproductive, nervous system, along with being a carcinogenic substance. The neurotoxicity of acrylamide includes central and peripheral neuropathy. In humans, the clinical manifestations include sensory or motor peripheral neuropathy, drowsiness, or cerebellar ataxia. Likewise, it presents with skeletal muscle weakness, hindlimb dysfunction, ataxia, and weight loss in animals. The suggested mechanisms for acrylamide neurotoxicity include direct inhibition of neurotransmission, cellular changes, inhibition of key cellular enzymes, and bonding of kinesin-based fast axonal transport. Moreover, it is suggested that acrylamide's molecular effect on SNARE core kinetics is carried out through the adduction of NSF and/or SNARE proteins. Lately, scientists showed disruption of focal adhesion kinase (FAK) and proline-rich tyrosine kinase 2 (Pyk2) cell signaling pathways in human differentiating neuroblastoma SH-SY5Y cells, exposed to acrylamide. Different treatment modalities have been revealed to shield against or hasten recovery from acrylamide-induced neuropathy in preclinical studies, including phytochemical, biological, and vitamin-based compounds. Still, additional studies are needed to elucidate the pathogenesis and to identify the best treatment modality.
Topics: Acrylamide; Animals; Cooking; Humans; Neurotoxicity Syndromes; Peripheral Nervous System Diseases; Solanum tuberosum
PubMed: 33484463
DOI: 10.1007/s11356-020-12287-6 -
Processing parameters in breadmaking and bioaccessibility of acrylamide and 5-hydroxymethylfurfural.Food Research International (Ottawa,... Dec 2023This study aimed to evaluate the fate in digestive steps, bioaccessibility and diffusion of acrylamide (AA) and 5-Hydroxymethylfurfural (5-HMF) in bread samples produced...
This study aimed to evaluate the fate in digestive steps, bioaccessibility and diffusion of acrylamide (AA) and 5-Hydroxymethylfurfural (5-HMF) in bread samples produced under different processing parameters. AA and 5-HMF were determined in every sample ready-to-eat, after every digestion step and in the digested after crossing the dialysis membrane. The contaminants were extracted by QuEChERS method and determined by HPLC-PDA. Doubling fermentation time (from 60 to 120 min) increased the level of AA by 1.2-fold, and it decreased the level of 5-HMF by 1.4-fold. A combination of 60 min fermentation and 20 min baking led to the lowest levels of AA (1.71 mg/kg) and 5-HMF (0.50 mg/kg). There was no increase in AA level in the gastric stage however, the 5-HMF level increased. Both contaminant levels had increased in the intestinal stage. This fact showed that the determination of the contaminants in the ready-to-eat product did not reflect their actual bioaccessibility because the digestive enzymes and pH variation may affect the release and detection of AA and 5-HMF accumulated in the baking stage. The initial levels of 5-HMF were correlated to the baking time, and initial levels of AA were correlated to the fermentation time. From the bioaccessible levels of AA and 5-HMF, approximately 90 % (5 mg/kg) and 100 % (6.5 mg/kg) crossed the dialysis membrane respectively. Initial and bioaccessible levels of AA were above the security recommendations for bread (50 µg/kg), which is a concern considering the daily consumption of this food. This study showed that focusing on a combination of processing parameters could be a promising strategy to decrease the bioaccessibility of both contaminants in bread.
Topics: Acrylamide; Chromatography, High Pressure Liquid; Furaldehyde
PubMed: 37986512
DOI: 10.1016/j.foodres.2023.113523 -
Food and Chemical Toxicology : An... Mar 2022Acrylamide forms in many commonly consumed foods. In animals, acrylamide causes tumors, neurotoxicity, developmental and reproductive effects. Acrylamide crosses the... (Review)
Review
Acrylamide forms in many commonly consumed foods. In animals, acrylamide causes tumors, neurotoxicity, developmental and reproductive effects. Acrylamide crosses the placenta and has been associated with restriction of intrauterine growth and certain cancers. The impact on human health is poorly understood and it is impossible to say what level of dietary exposure to acrylamide can be deemed safe as the assessment of exposure is uncertain. The determination of hemoglobin (Hb) adducts from acrylamide is increasingly being used to improve the exposure assessment of acrylamide. We aim to outline the literature on Hb adduct levels from acrylamide in humans and discuss methodological issues and research gaps. A total of 86 studies of 27,966 individuals from 19 countries were reviewed. Adduct levels were highest in occupationally exposed individuals and smokers. Levels ranged widely from 3 to 210 pmol/g Hb in non-smokers from the general population and this wide range suggests that dietary exposure to acrylamide varies largely. Non-smokers from the US and Canada had slightly higher levels as compared with non-smokers from elsewhere, but differences within studies were larger than between studies. Large studies with exposure assessment of acrylamide and related adduct forming compounds from diet during early-life are encouraged for the evaluation of health effects.
Topics: Acrylamide; Food Contamination; Hemoglobins; Humans; Risk Factors; Smoking
PubMed: 34995709
DOI: 10.1016/j.fct.2021.112799 -
Journal of Labelled Compounds &... Jun 20182-d-Acrylamide was synthesized via the 2-step procedure starting from acrylonitrile and deuterium oxide. This procedure affords 2-d-acrylamide in 99.9% chemical purity...
2-d-Acrylamide was synthesized via the 2-step procedure starting from acrylonitrile and deuterium oxide. This procedure affords 2-d-acrylamide in 99.9% chemical purity and 98.4% isotopic enrichment.
Topics: Acrylamide; Acrylonitrile; Chemistry Techniques, Synthetic; Deuterium Oxide; Stereoisomerism
PubMed: 29323418
DOI: 10.1002/jlcr.3603