Andrological causes of recurrent implantation failure
Efstratios M. Kolibianakis, Christos A. Venetis in Recurrent Implantation Failure, 2019
Acrylamide and glycidamide (a reactive epoxide metabolite from acrylamide) are industrial chemicals that are used in several ways, such as the production of polyacrylamides for wastewater treatment, textiles, paper processing, and cosmetics. Acrylamide is also a product formed in certain foods prepared at high-temperature frying, baking, or roasting, such as fried potatoes, bakery products, and coffee, and has been associated with a decrease in sperm count, motility, and morphology. Acrylamide has been shown to induce disruption or breakage of chromosomes, whereas glycidamide has mutagenic effects.78,79 There no studies on the effects of these compounds on RIF but low-dose chronic exposure is proposed to cause mutations without affecting the fertilization capacity of sperm or leading to deaths in the offspring, therefore allowing these mutations to be inherited.78
Industrial and environmental agents
James W. Albers, Stanley Berent in Neurobehavioral Toxicology: Neurological and Neuropsychological Perspectives, 2005
The neurotoxicity of the vinyl monomer acrylamide is well established, and acrylamide is commonly used in animal models of toxic neuropathy. Acrylamide has commercial application in soil grouting for stabilization, water proofing, and as a flocculator. The polymer, polyacrylamide, is non-toxic, but it can be contaminated with acrylamide monomer (Mulloy, 1996). Acrylamide is water-soluble, and it is absorbed via oral, dermal, and respiratory exposures. Following sufficient exposure, acrylamide produces dermal irritation, stocking–glove sensory loss and weakness, unsteady gait, and loss of reflexes (Garland & Patterson, 1967). The first descriptions of acrylamide intoxication appeared shortly after it was commercially manufactured (Gold & Schaumburg, 2000). Initial descriptions of occupationally exposed workers emphasized sensory and motor signs of neuropathy plus a degree of ataxia that was thought to be disproportionate to the magnitude of sensory loss, perhaps representing cerebellar involvement (Garland & Patterson, 1967). In spite of the known neurotoxic potential, clinical examples of acrylamide neuropathy are not particularly common. As of 1992, there had been only 67 documented cases of acrylamide poisoning worldwide, excluding China, although mild or subclinical cases may go unrecognized (Gold & Schaumburg, 2000). The following case presentation, taken from the literature, is representative of other reports of acrylamide intoxication and consistent with information derived from animal models.
A Review on L-Asparaginase
Se-Kwon Kim in Marine Biochemistry, 2023
L-asparaginase is being used in the food industry to reduce acrylamide formation, which is suspected to be a carcinogen produced in starchy food products (Amrein et al., 2004; Kornbrust et al., 2010). Cases are reported in potato chips, in which the enzyme has reduced the formation of acrylamide in fried and overcooked food materials (Rosen et al., 2002; Tareke et al., 2002; Rosen and Hellenas, 2002). Maillard reaction is the process involved in the acrylamide formation in heated food due to the reaction of asparagine and reducing sugars (1912), which is the causal agent for the appearance of brown color in the fried and baked foods. The acrylamide formation can be minimized by the deamination mechanism of asparagine, which is available in the food substance (Ciesarová et al., 2006), whereas the complete elimination of the acrylamide is not at all possible due to other asparagine pathways (Kornbrust et al.,2010). Hendriksen et al. (2009) observed the effective reduction of acrylamide to a significant amount, up to 90% in starch-containing food items, without changing the taste and appearance. In this regard, asparaginase obtained from Aspergillus oryzae and Aspergillus niger is used in the baking industry (Morales et al., 2008). The optimum working temperature and pH of this enzyme is 40–60°C and 6.0–7.0, respectively. Generally, baking temperatures reach up to 120°C; hence, it is necessary to have an enzyme that is active at a wide range of temperatures and pH. Therefore, L-asparaginase from various sources has been studied for both therapeutic and industrial applications.
The Role of Genetic Variants in the Association between Dietary Acrylamide and Advanced Prostate Cancer in the Netherlands Cohort Study on Diet and Cancer
Published in Nutrition and Cancer, 2018
Andy Perloy, Leo J. Schouten, Piet A. van den Brandt, Roger Godschalk, Frederik-Jan van Schooten, Janneke G. F. Hogervorst
Since its discovery in food in 2002, dietary acrylamide has been the subject of numerous epidemiologic studies on cancer. Acrylamide arises as a by-product of the Maillard reaction between the amino acid asparagine and reducing sugars (e.g., fructose, sucrose), during high-temperature cooking of foods such as cookies, potato chips, and French fries. The International Agency for Research on Cancer (IARC) classified acrylamide as a probable human carcinogen, based on evidence derived from rodent studies. Epidemiologic studies in humans, thus far, have reported inconsistent findings on cancer risk, with some studies showing increased risk for hormone-related cancers (endometrial and ovarian cancer) (7). In a previous study by our group (8), high intake of acrylamide was non-significantly inversely associated with advanced prostate cancer among never-smokers after 13.3 years of follow-up. The analysis was restricted to never-smokers to exclude any possible confounding effect of smoking, which is a major source of acrylamide. While another cohort study (9) also found acrylamide intake to be non-significantly inversely associated with advanced prostate cancer risk in never-smokers, the third other cohort study (10) did not show any associations with advanced prostate cancer. It thus remains unclear whether acrylamide intake influences advanced prostate cancer risk.
Analysis of the acrylamide in breads and evaluation of mitochondrial/lysosomal protective agents to reduce its toxicity in vitro model
Published in Toxin Reviews, 2022
Ahmad Salimi, Rafat Pashaei, Shahab Bohlooli, Mehrdad Vaghar-Moussavi, Jalal Pourahmad
Breads are important and widely used food worldwide that have an important role in supporting universal food security and fighting starvation (Aljobair 2017). They are considered as essential foods in many countries such as Middle East (Ahmed et al.2013). Wheat is an important ingredient of the food and is applied in bakery products such as breads (Aljobair 2017). Bread made from wheat is the main food all over European continent (Giraldo et al.2019). Documents have indicated that all over the 20th century, there was a massive increase in universal production of the wheat, mainly owing to a rise in available, North America, Africa, and even in developed land throughout Europe (Peña 2002). Many studies showed that some breads encompass a considerable amount of acrylamide, a chemical compound with potential carcinogenicity in humans and animals that has been categorized as a probable human carcinogen (Claus et al.2008). When the amino acids and starches in the dough react to the high temperature of the oven, acrylamide is made in breads during the baking process (Konings et al.2007).
Hepatoprotective effect of Raspberry ketone and white tea against acrylamide-induced toxicity in rats
Published in Drug and Chemical Toxicology, 2022
Soha M. Hamdy, Zakaria El-Khayat, Abdel Razik Farrag, Ola N. Sayed, Mervat M. El-Sayed, Diaa Massoud
Acrylamide doesn’t exist in nature (Blank et al. 2005). It is formed in human foods rich with carbohydrate (Rosén and Hellenäs 2002, Roach et al. 2003). Acrylamide is formed via Maillard browning interaction in food that heated at high temperature between glucose and asparagine (Mottram et al. 2002, Rydberg et al. 2003, Blank et al. 2005). A lot of practical researches proved the toxicity of acrylamide on various organs (Rice 2005, Wang et al. 2010, Raju et al. 2015, Zhao et al. 2017) and it was established that it has a carcinogenic impacts on mice and rats (Robinson et al. 1986, Friedman et al. 1995) that may cause a potential risk on human health (Koyama et al. 2006, Pelucchi et al. 2006, Jiang et al. 2007, Zhou et al. 2013, Riboldi et al. 2014).
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