INTRODUCTION Acrylamide is used for wide range of industry purposes and it is produced in food during heating process. Foods with high acrylamide concentration include French fries, chips, bread crust, cereal, different baked goods. The electrophilic nature of acrylamide allows to interact with biological molecules. It is easily absorbed via the ingestion, inhalation or through the skin. OBJE...

The report of elevated acrylamide levels in some foods raised an international health alarm, because acrylamide probably has carcinogenic, neurotoxic, and genotoxic properties. However, data on the bioavailability of acrylamide from food matrices in humans are limited. In particular, only little is known about the interactions of acrylamide with food ingredients. Using a human intestine model (...

Oxidative stress was thought to be associated with acrylamide cytotoxicity, but the link between oxidative stress and acrylamide cytotoxicity in the gastrointestinal tract, the primary organ in contact with dietary acrylamide, is still unclear. This study was conducted to evaluate the antioxidant activity of natural dietary compound myricitrin and its protective role against acrylamide cytotoxi...

Acrylamide is an industrial chemical that has attracted considerable attention due to its presumed carcinogenic, neurotoxic, and cytotoxic effects. In this study we investigated possible acrylamide reproductive toxic effects in female mice. Mice were fed an acrylamide-containing diet for 6 weeks. Our results showed the following effects of an acrylamide-containing diet. (1) Ovary weights were r...

Background: Acrylamide input on gastric mucosa lesion is known but not fully elucidated. In this study the impact of dietary acrylamide acid secretion; an aggressive factor capable causing erosion stomach tissue was evaluated to explain possible reason why could induce lesion. Thus, focuses secretion and its association with lesion.
 Materials Methods: Fifteen (15) male Sprague-Dawley rats...

Acrylamide is an alpha,beta-unsaturated vinyl monomer that causes cytotoxicity due to its alkylating properties. In recent years several proteins have been identified that are alkylated by acrylamide in vivo. This finding might explain the neurotoxic effects of acrylamide in humans. However, the list of potential acrylamide target proteins is far from being complete. In particular, the proteins...

Acrylamide is widely used worldwide in industry and it can also be produced by the cooking and processing of foods. It is harmful to human beings, and human brain CK (HBCK) has been proposed to be one of the important targets of acrylamide. In this research, we studied the effects of acrylamide on HBCK activity, structure and the potential binding sites. Compared to CKs from rabbit, HBCK was fu...

Since Swedish scientists discovered the presence of acrylamide in foods produced for human consumption in April 2002, considerable progress has been made toward determining acrylamide levels in various foods and food groups. Progress has also been made in establishing biomarkers of acrylamide exposure, although no biomarker is currently able to determine the source of the exposure (e.g. food ve...

The interaction of acrylamide with rabbit muscle glyceraldehyde-3-phosphate dehydrogenase (GPDH) has been investigated in Tris buffer, pH 7.5. When GPDH containing about 1 mol NAD per mol of tetramer is incubated with acrylamide (0.01-0.1 M), the tryptophan emission of GPDH, initially quenched by acrylamide, slowly increases to a value exceeding that recorded before the addition of acrylamide. ...