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Genotoxicity of Acrylamide and Glycidamide

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TLDR
The mutagenicity of acrylamide in human and mouse cells is based on the capacity of its epoxide metabolite glycidamide to form DNA adducts.
Abstract
Background: Acrylamide, a known rodent carcinogen, is found in the human diet. However, the mechanism by which acrylamide exerts its carcinogenic effects remains unclear. Methods: Normal human bronchial epithelial cells and Big Blue mouse embryonic fibroblasts that carry a λ phage cII transgene were treated in vitro with acrylamide, its primary epoxide metabolite glycidamide, or water (control) and then subjected to terminal transferase-dependent polymerase chain reaction to map the formation of DNA adducts within the human gene encoding p53 (TP53) and the cII transgene. The frequency and spectrum of glycidamide-induced mutations in cII were examined by using a λ phage-based mutation detection system and DNA sequence analysis, respectively. All statistical tests were two-sided. Results: Acrylamide and glycidamide formed DNA adducts at similar specific locations within TP53 and cII, and DNA adduct formation was more pronounced after glycidamide treatment than after acrylamide treatment at all doses tested. Acrylamide-DNA adduct formation was saturable, whereas the formation of most glycidamide-DNA adducts was dose-dependent. Glycidamide treatment dose-dependently increased the frequency of cII mutations relative to control treatment (P<.001). Glycidamide was more mutagenic than acrylamide at any given dose. The spectrum of glycidamide-induced cII mutations was statistically significantly different from the spectrum of spontaneously occurring mutations in the control-treated cells (P =.038). Compared with spontaneous mutations in control cells, cells treated with glycidamide or acrylamide had more A→G transitions and G→C transversions and glycidamide-treated cells had more GET transversions (P<.001). Conclusion: The mutagenicity ol acrylamide in human and mouse cells is based on the capacity of its epoxide metabolite glycidamide to form DNA adducts.

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Journal ArticleDOI

EFSA CONTAM Panel (EFSA Panel on Contaminants in the Food Chain), 2015. Scientific Opinion on acrylamide in food

TL;DR: The European Food Safety Authority (EFSA) evaluated 43 419 analytical results from food commodities and concluded that the current levels of dietary exposure to acrylamide are not of concern with respect to non-neoplastic effects as mentioned in this paper.
Journal ArticleDOI

The carcinogenicity of acrylamide.

TL;DR: In this article, a significant fraction of ingested acrylamide is converted metabolically to the chemically reactive and genotoxic epoxide, glycidamide, which is likely to play an important role in the carcinogenicity of acrylimide.
Journal ArticleDOI

Review of methods for the reduction of dietary content and toxicity of acrylamide.

TL;DR: Researchers are challenged to apply the available methods and to minimize the acrylamide content of the diet without adversely affecting the nutritional quality, safety, and sensory attributes, including color and flavor, while maintaining consumer acceptance.
Journal ArticleDOI

A review of the toxicology of acrylamide.

TL;DR: There is some consensus that low levels of ACR in the diet are not a concern for neurotoxicity or reproductive toxicity in humans, although further research is need to study the long-term, low-level cumulative effects on the nervous system.
References
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Book

Molecular Cloning: A Laboratory Manual

TL;DR: Molecular Cloning has served as the foundation of technical expertise in labs worldwide for 30 years as mentioned in this paper and has been so popular, or so influential, that no other manual has been more widely used and influential.
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IARC Monographs on the Evaluation of Carcinogenic Risks to Humans

TL;DR: This timely monograph is a distillation of knowledge of hepatitis B, C and D, based on a review of 1000 studies by a small group of scientists, and it is concluded that hepatitis D virus cannot be classified as a human carcinogen.
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Acrylamide is formed in the Maillard reaction

TL;DR: It is shown how acrylamide can be generated from food components during heat treatment as a result of the Maillard reaction between amino acids and reducing sugars.
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Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs

TL;DR: Consumption habits indicate that the acrylamide levels in the studied heated foods could lead to a daily intake of a few tens of micrograms, and the various analytic data should be considered as proof of the identity of acylamide.
Journal ArticleDOI

Acrylamide from Maillard reaction products

TL;DR: It is shown that acrylamide can be released by the thermal treatment of certain amino acids (asparagine, for example), particularly in combination with reducing sugars, and of early Maillard reaction products (N-glycosides).
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