Toxicogenomic evaluation of liver responses induced by acrylamide and glycidamide in male mouse liver.

In current studies, histopathologic method, Agilent GeneChip hybridization and Western blot were used to investigate the toxicity of acrylamide (AA) and glycidamide (GA) in male mouse livers. The histopathologic results demonstrated that AA and GA could cause oxidative damage to mouse liver. Middle dose of GA and AA (50 mg/kg b.w./day) could significantly up-regulate the expression of cytochrome P450, as well as genes related to oxidative injury, cancer and inflammation, and significantly down-regulate the expression of genes related to anti-apoptosis, antioncogene and fatty acid synthesis. Middle and high dose (75 mg/kg b.w./day) of GA and AA could both down-regulate the expression of hepatic anti-oncogene Bcl2 and up-regulate the expression of cancer-related gene Rad51 and EGFR protein. The expression of anti-oncogene P21 induced by AA and GA was decreased. Our current study demonstrated that the oxidative damage, immune injury and carcinogenicity of mouse liver samples could be induced by AA and GA at histopathological, entire genome and protein levels.

Protective effect of allicin against glycidamide-induced toxicity in male and female mice.

Acrylamide is known to be a neurotoxic, genotoxic, and carcinogenic compound. Glycidamide has a close relationship to the toxic mechanism of acrylamide. In order to explore the toxic mechanism of acrylamide, we further discussed the effects of oral administration of allicin on glycidamide-induced toxicity by determining the hematological parameters like AST, ALT, LDH, BUN, creatinine, ROS, and 8-OHdG, and biochemical parameters such as MDA, MPO, SOD, GST and GSH in the kidney, liver, brain and lung of male and female mice for the first time. We found that the same dose of glycidamide had more toxic effects and damage effects to the mice compared to the previous study of acrylamide. It could markedly increase the level of AST, ALT, LDH, BUN, ROS, 8-OHdG, MDA, MPO while decrease the SOD, GST and GSH. However, our data showed the oral administered allicin with a concentration of 5, 10, and 20 mg/kg b.w./day could significantly decrease the damage indexes of AST, ALT, LDH, BUN, ROS, 8-OHdG, MDA, and MPO, while increase the antioxidant indicators of SOD, GST and GSH. Thus allicin could be used as an effective dietary supplement for the chemoprevention of glycidamide genotoxicity internally, and to prevent the tissue damage and toxicity induced by glycidamide.

Carnitine, A New Precursor in the Formation of the Plant Growth Regulator Mepiquat.

Carnitine is demonstrated as an effective methyl donor in the formation of the plant growth regulator N, N-dimethylpiperidinium (mepiquat), encompassing either N-methylation/decarboxylation of pipecolic acid, or Maillard pathways followed by transmethylation reactions. The formation of mepiquat and the intermediate compounds was monitored (180-300 °C, up to 180 min) using HPLC-MS/MS in different binary or ternary model systems composed of (i) lysine/fructose/carnitine, (ii) lysine/glucose/carnitine, or (iii) pipecolic acid (PipAc)/carnitine. The highest yield of mepiquat was 2.4% after 120 min incubation at 290 °C (PipAc/carnitine model system). The highest yield was recorded in fructose and glucose (Maillard) systems after 180 min at 230 °C. The full-scan mode was used to monitor the formation of the corresponding intermediates (piperidine and N-methylpiperidine, the demethylated intermediates of carnitine). The new pathways of mepiquat formation indicate that the occurrence of low levels of this thermally induced compound is potentially more widespread in some selected cooked foodstuffs. For the first time, mepiquat was detected in oven-cooked beef, reaching up to 82.5 µg/kg. These amounts are not expected to significantly contribute to the overall exposure via different foodstuffs, as reported in previous studies.

A Comparison Study of Frying Conditions on Furan Formation in 3 Potato Varieties.

Furan, a typical food contaminant formed by heating process, is classified as a possible carcinogen to humans. Many factors lead to the formation of furan in food processing. In our present study, 3 potato varieties, white potato, sweet potato, and purple potato were selected to investigate the effect of thermal processing temperature and time on furan formation. The results showed that the formation of furan was highly correlated with frying temperature and time. Among the 3 potato varieties, sweet potato resulted in the highest furan concentration when fried at 200 °C for 5 min. In addition, the frying temperature and time also influenced the water activity and the color of the 3 kinds of potato slices, which had significant correlation with the formation of furan. Furan concentration decreased along with the increasing of water activity in the 3 potato varieties and the changes presented regression relationships. Meanwhile, there was an inverse correlation between furan content and color changes in the 3 potato varieties. The level of furan decreased as total color changes (ΔE) increased and the changes also presented regression relationships. These results could be used to estimate the possibility of furan formation in the 3 varieties of potato slices systems.