The role of microRNAs in acrylamide toxicity.

The chemical compound known as Acrylamide (AA) is employed in different industries worldwide and is also found in thermal-processed food. AA has been acting as a reproductive toxicant, carcinogen, and neurotoxic in various animals, which may promote several toxic impacts in animal and human species. Up to now, various studies have focused on the harmful mechanisms and intervention actions of AA. However, the underlying mechanisms that AA and its toxic effects can exert have remained uncertain. MicroRNAs (miRNAs) are a class of short, non-coding RNAs that are able to act as epigenetic regulators. These molecules can regulate a wide range of cellular and molecular processes. In this regard, it has been shown that different chemical agents can dysregulate miRNAs. To determine the possible AA targets along with mechanisms of its toxicity, it is helpful to study the alteration in the profiles of miRNA regulation following AA intake. The current research aimed to evaluate the miRNAs' mediatory roles upon the AA's toxic potentials. This review study discussed the AA, which is made within the food matrix, the way it is consumed, and the potential impacts of AA on miRNAs and its association with different cancer types and degenerative diseases. The findings of this review paper indicated that AA might be capable of altering miRNA signatures in different tissues and exerting its carcinogen effects.

A systematic review of the concentration of potentially toxic elements in fish from the Persian Gulf: A health risk assessment study.

Fish as a critical food source is responsible for supplying nearly 20% of the average per capita animal protein for 3.2 billion people worldwide. However, oral exposure to potentially toxic elements (PTE) such as mercury (Hg), cadmium (Cd), lead (Pb), and arsenic (As) through marine fish consumption can cause health risks in consumers. This study aimed to collect information among databases (2000-2020), including ScienceDirect, PubMed, SCOPUS, EMBASE, and Google Scholar, regarding the concentration of PTEs in different types of fish from the Persian Gulf. In this regard, thirty articles containing 266 samples were included in the current systematic review. In addition, the non-carcinogenic risk caused by ingestion of PTEs via consumption of fish was calculated. The average PTE concentrations in fish muscles were presented in the following order: As (0.37 mg/kg ww) > Pb (0.20 mg/kg ww) > Cd (0.17 mg/kg ww) > Hg (0.13 mg/kg ww). However, the mean concentration of PTEs was below the defined level by the World Health Organization, and the findings revealed that the calculated average daily dose (ADD) for Cd and Pb in Iranian children and adult consumers was lower than the reference dose (RfD), whereas the ADD of Hg was higher than the RfD for children consumers. The total target hazard quotient for Iranian and children consumers was >1. The excess lifetime cancer risk values for Pb were safe, unlike those for Cd, which were in an unsafe range (>10-4) for consumers.

Assessment of sodium benzoate and potassium sorbate preservatives in some products in Kashan, Iran with estimation of human health risk.

The purpose was to assess of sodium benzoate (SB) and potassium sorbate (PS) preservatives in 103 samples of cake, toast bread, tomato paste, mayonnaise sauce, carbonated soft drink and Olovieh salad in Kashan, by spectrophotometry and high performance liquid chromatography (HPLC) methods. The chronic daily intake (CDI), target hazard quotient (THQ) and hazard index (HI) of SB and PS for Iranian population were calculated. The results showed that SB and PS were not detected in the tomato paste samples. SB and PS concentrations for all samples were less than regulatory limits except for PS in one cake sample (3.57%). CDI and THQ of PS for mayonnaise sauce, Olovieh salad and cake products, except toast bread, were less than the acceptable daily intakes (ADIs) and one, respectively. While HI value of PS for the selected products was more than one, indicating that the non-carcinogenic risk represent a threat to consumers. THQ and HI values of SB for mayonnaise sauce and carbonated soft drink products were more than one through consumption of these products, indicating considerable non-carcinogenic risk. Therefore, the results highlighted the importance of a more attentive monitoring of these preservatives by the public and food health authorities in Iran.

Molecular characterization of Escherichia coli recovered from traditional milk products in Kashan, Iran.

AIM: Shiga toxigenic Escherichia coli (STEC) strains as emerging groups of foodborne pathogens are responsible for most foodborne illnesses. The aim of this study was to determine the antibiotic resistance pattern in STEC isolated from traditional milk products and their molecular characterization. MATERIALS AND METHODS: A total of 116 samples were randomly purchased from local markets in Kashan, Iran, and evaluated for the occurrence of STEC by culturing and molecular methods. The antibiotic resistance of obtained isolates was determined by Kirby Bauer method. Furthermore, isolates were assayed for the presence of Shiga toxins (stx1 and stx2) and intimin gene (eae). RESULTS: The incidence of E. coli in 60 ice cream, 30 yoghurt, and 26 cheese samples was 8.33%, 10%, and 11.54%, respectively. The findings showed that 11 out of 11 (100%) E. coli had both stx1 and stx2 while eae gene was not found in E. coli isolated of traditional milk products. For E. coli strains carrying stx1 and stx2, highest antibiotic sensitive levels were related to trimethoprim/sulfamethoxazole, norfloxacin, chloramphenicol, and ciprofloxacin, respectively. CONCLUSION: The results showed relationship between the presence of virulence factors and antimicrobial resistance. These results can be used for further studies on STEC as an emerging foodborne pathogen.