Effects of Lipoic Acid on Acrylamide Induced Testicular Damage

Lebda, Mohamed A.; Gad, Shereen B.; Gaafar, Hossam

doi:10.5455/msm.2014.26.211-215

Cited by 2 publications

(4 citation statements)

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“…; Lebda et al . ). The antioxidant activities of phenolics‐like quercetin are related to a number of different mechanisms, such as free radical‐scavenging, hydrogen‐donation (Tátraaljai et al .…”

Section: Resultsmentioning

confidence: 97%

“…The present results were in agreement with Tyl and Friedman () and Lebda et al . () who showed that ACR lowered testosterone hormone levels, alters sperm motility and induces testicular atrophy. However, the treatment with quercetin led to noticed decrease of testosterone levels (Table ).Oxidative stress markers (8‐hydroxy deoxyguanosine, PC and LPO levels) were determined in the rat tissues.…”

Section: Resultsmentioning

confidence: 99%

“…) as well as testicular and epididymal tissues (Lebda et al . ). Thus, it is especially important for the intervention against acrylamide toxicity to explore the bioactive compounds that can effectively ameliorate oxidative stress.…”

Section: Introductionmentioning

confidence: 97%

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Assessment the Protective Role of Quercetin on Acrylamide-Induced Oxidative Stress in Rats

El-Beltagi

Ahmed

2016

Journal of Food Biochemistry

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This study aimed to elucidate whether quercetin treatment could modulate acrylamide (ACR)‐induced DNA damage and oxidative changes in rat brain, liver, kidneys and testes tissues. Fifty adult albino rats were divided into five groups. The first group served as normal control, second group received 50 mg/kg quercetin (QTN) and third group received 20 mg/kg ACR. Fourth and fifth groups received dose of ACR along with 25 or 50 mg/kg QTN, respectively. ACR and QTN were given by oral administrations for 30 days. The results showed that, ACR administration induced significant elevation of alanine transferase, aspartate transferase activities, urea, creatinine and Malondialdehyde levels in serum, whereas, Acetylcholine esterase and testosterone levels were reduced after ACR administration. Moreover, ACR treatment increased Glutathione‐S‐transferase, Myeloperoxidase, Glutathione peroxidase activity, 8‐hydroxy deoxyguanosine, tumor necrosis factor‐α and nitric oxide contents in all tissues. QTN significantly improved the previous parameters. It played a role in ameliorating toxic effects of ACR in rats by reducing oxidative stress. Practical Applications Acrylamide was found in various fried, deep fried and oven‐baked foods that are regularly consumed like chips, crisps and bread, also biscuits, crackers and breakfast cereals. Acrylamide exposure led to increase of alanine transferase, aspartate transferase activities, urea, creatinine and Malondialdehyde levels in serum, whereas, Acetylcholine esterase and testosterone levels were reduced. Moreover, ACR treatment increased Glutathione‐S‐transferase, Myeloperoxidase, Glutathione peroxidase activity, 8‐hydroxy deoxyguanosine, tumor necrosis factor‐α and nitric oxide contents in all tissues. Our study revealed the protective role of quercetin on acrylamide‐induced oxidative stress in rats. Quercetin regulate the generation of inflammatory markers and increasing antioxidant enzyme activity in rat liver, kidneys, brain and testes tissues.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

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Assessment the Protective Role of Quercetin on Acrylamide-Induced Oxidative Stress in Rats

El-Beltagi

Ahmed

2016

Journal of Food Biochemistry

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“…The authors concluded that 'these findings for the first time demonstrate that the neuromodulatory propensity of geraniol is indeed comparable to that of curcumin and may be exploited as a therapeutic adjuvant in the management of varied human neuropathy conditions'. Lebda et al (2014) Effects of lipoic acid on AA induced testicular damage…”

Section: Muralidhara (2014)mentioning

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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Effects of Lipoic Acid on Acrylamide Induced Testicular Damage

Cited by 2 publications

References 9 publications

Assessment the Protective Role of Quercetin on Acrylamide-Induced Oxidative Stress in Rats

Assessment the Protective Role of Quercetin on Acrylamide-Induced Oxidative Stress in Rats

Scientific Opinion on acrylamide in food

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