Acrylamide binding to the DNA and protamine of spermiogenic stages in the mouse and its relationship to genetic damage

Sega, Gary A.; Alcota, Ruby P. Valdivia; Tancongco, Cymbeline P.; Brimer, Patricia A.

doi:10.1016/0165-1161(89)90008-3

Cited by 105 publications

(52 citation statements)

References 18 publications

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“…These effects may be mediated through interference with the kinesin motor proteins that are involved in spindle fibre formation and chromosomal segregation during cell division or alkylation of protamines in sperm (Shiraishi, 1978;Costa et al, 1992;Adler et al, 1993Adler et al, , 2000. Alternatively, AA may alkylate DNA proteins via its affinity for sulfhydryl groups, resulting in clastogenesic effects (Sega et al, 1989;Sega, 1991). Ishii et al (2015) performed reporter gene mutation assays and quantitative analyses of specific DNA adducts in the lungs (carcinogenic target) of male B6C3F 1 gpt delta mice (3 and 11 weeks old, 10 mice/group) that were given an AA solution at concentrations of 0, 100, 200 and 400 mg/L in drinking water (equivalent to 0, 22.5, 38.6 and 59.2 mg/kg b.w.…”

Section: Genotoxicitymentioning

confidence: 99%

Scientific Opinion on acrylamide in food

Publication¹

2015

EFS2

341

170

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EFSA was asked to deliver a scientific opinion on acrylamide (AA) in food. AA has widespread uses as an industrial chemical. It is also formed when certain foods are prepared at temperatures above 120 °C and low moisture, especially in foods containing asparagine and reducing sugars. The CONTAM Panel evaluated 43 419 analytical results from food commodities. AA was found at the highest levels in solid coffee substitutes and coffee, and in potato fried products. Mean and 95th percentile dietary AA exposures across surveys and age groups were estimated at 0.4 to 1.9 µg/kg body weight (b.w.) per day and 0.6 to 3.4 µg/kg b.w. per day, respectively. The main contributor to total dietary exposure was generally the category 'Potato fried products (except potato crisps and snacks)'. Preferences in home-cooking can have a substantial impact on human dietary AA exposure. Upon oral intake, AA is absorbed from the gastrointestinal tract and distributed to all organs. AA is extensively metabolised, mostly by conjugation with glutathione but also by epoxidation to glycidamide (GA). Formation of GA is considered to represent the route underlying the genotoxicity and carcinogenicity of AA. Neurotoxicity, adverse effects on male reproduction, developmental toxicity and carcinogenicity were identified as possible critical endpoints for AA toxicity from experimental animal studies. The data from human studies were inadequate for dose-response assessment. The CONTAM Panel selected BMDL 10 values of 0.43 mg/kg b.w. per day for peripheral neuropathy in rats and of 0.17 mg/kg b.w. per day for neoplastic effects in mice. The Panel concluded that the current levels of dietary exposure to AA are not of concern with respect to non-neoplastic effects. However, although the epidemiological associations have not demonstrated AA to be a human carcinogen, the margins of exposure (MOEs) indicate a concern for neoplastic effects based on animal evidence. © European Food SUMMARYFollowing a request from the European Commission, the Panel on Contaminants in the Food Chain (CONTAM Panel) was asked to deliver a scientific opinion on acrylamide (AA) in food. The Panel developed the draft scientific opinion which underwent a public consultation from 1 July 2014 to 15 September 2014. The comments received and how they were taken into account when finalising the scientific opinion were published in an EFSA Technical Report (EFSA, 2015).AA is a low molecular weight, highly water soluble, organic compound. It is used inter alia as an industrial chemical and in the production of polyacrylamides. Heightened concerns about exposure to AA arose in 2002 when it was discovered that it forms when certain foods are prepared at temperatures usually above 120 °C and low moisture. It forms, at least in part, due to a Maillard reaction between certain amino acids, such as asparagine, and reducing sugars. However, several other pathways and precursors have also been proposed to contribute to AA formation. AA forms in numerous baked or fried carbohydrate-rich f...

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Section: Genotoxicitymentioning

confidence: 99%

Scientific Opinion on acrylamide in food

Publication¹

2015

EFS2

341

170

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“…During detoxification acrylamide reacts rapidly with SH groups, and also with proteins SH groups and amino groups. The most important reaction of acrylamide with proteins is the adduction to hemoglobin (Hb), SH groups of proteins and the NH 2 groups of the N-terminal valines of cytoskeletal proteins and protamines [4,5].…”

Section: Introductionmentioning

confidence: 99%

A histological study on acrylamide and cadmium chloride altered chick embryonic liver

Kedam¹,

Sheik²,

Bai³

2012

iosrphr

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Histology is the study of the microscopic anatomy of cells and tissues. The present study was made on control and treated chick embryonic liver tissues using toxic compounds like acrylamide (AC) & cadmium chloride (Cd), on the morphological modification of embryonic liver and hepatic cells. The metal ion, Cd, had severe damaging effect on chick embryonic liver than AC and however our study has revealed that these two are causing damage to the embryos.

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“…Females received acrylamide (25, 50, 100 ppm) for 2 weeks before initiation of breeding and then throughout gestation and lactation Disruptions in mating performance, a decrease in pregnancy rate, an increase in post-implantation loss, and hindlimb splaying appeared in the females; a decrease in pup body weight at birth, decreases in weight gain during lactation, and a delay in vaginal patency were also observed Interference with these proteins could reduce sperm motility and fertilisation events (62,66,67 -70) . Other mechanisms of acrylamide on reproduction in rodents could be from the alkylation of sulfhydryl groups on unique proteins, such as protamine, in the sperm head and tail (22,71,72) . This could affect sperm penetration and induce the pre-implantation losses seen in some dominant lethal studies (62,73) .…”

Section: Reproductive and Developmental Toxicity Of Acrylamidementioning

confidence: 99%

Toxicity of acrylamide and evaluation of its exposure in baby foods

Erkekoğlu

Baydar

2010

Nutr. Res. Rev.

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Contaminants are a vast subject area of food safety and quality and can be present in our food chain from raw materials to finished products. Acrylamide, an α,β-unsaturated (conjugated) reactive molecule, can be detected as a contaminant in several foodstuffs including baby foods and infant formulas. It is anticipated that children will generally have intakes that are two to three times those of adults when expressed on a body-weight basis. Though exposure to acrylamide is inevitable, it is necessary to protect infant and children from high exposure. The present review focuses on the several adverse health effects of acrylamide including mutagenicity, genotoxicity, carcinogenicity, neurotoxicity and reproductive toxicity, and the possible outcomes of childhood exposure from baby foods and infant formulas.

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Acrylamide binding to the DNA and protamine of spermiogenic stages in the mouse and its relationship to genetic damage

Cited by 105 publications

References 18 publications

Scientific Opinion on acrylamide in food

Scientific Opinion on acrylamide in food

A histological study on acrylamide and cadmium chloride altered chick embryonic liver

Toxicity of acrylamide and evaluation of its exposure in baby foods

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