Potential protective role of selenium in acrylamide intoxication. A biochemical study

September 24, 2012

Potential protective role of selenium in acrylamide intoxication. A biochemical study

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Title:	Potential protective role of selenium in acrylamide intoxication. A biochemical study
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Article_Title:	Potential protective role of selenium in acrylamide intoxication. A biochemical study
Authors:	Vlad Teodor, Magdalena Cuciureanu, Bogdan-Gabriel Slencu, Nina Zamosteanu, Rodica Cuciureanu
Affiliation:	1Faculty of Pharmacy, Department of Environmental and Food Chemistry, University of Medicine and Pharmacy Gr. T. Popa Iasi 2Faculty of Dental Medicine, Department of Pharmacology, University of Medicine and Pharmacy Gr. T. Popa Iasi 3 Faculty of Medicine, Department of Biochemistry, University of Medicine and Pharmacy Gr. T. Popa Iasi
Abstract:	Acrylamide, a neurotoxic and carcinogenic chemical compound is formed by frying, roasting, grilling or baking carbohydrate-rich foods at temperatures above 120°C. Acrylamide intake is associated with significantly altered levels of total cholesterol, LDL-cholesterol, triglycerides, creatinine, urea and uric acid in the blood. This study investigates the effect of selenium (as sodium selenite and as a dietary supplement – Celnium®) on the evolution of some biochemical parameters, in Wistar rats, which received high doses of acrylamide. The administration of sodium selenite and Celnium® produced an improvement in liver cell integrity (decrease in aspartate aminotransferase (AST) activity and iron blood level), liver activities (decrease in direct bilirubin, total bilirubin, total cholesterol, LDL-cholesterol) and renal function (decrease in creatinine, uric acid and urea levels) in the treated groups as compared to the group which received only acrylamide.
Keywords:	acrylamide, biochemical parameters, dietary supplement, selenium
References:	Allam AA, El-Ghareeb AW, Abdul-Hamid M, Bakery AE, Gad M, Sabri M, Effect of prenatal and perinatal acrylamide on the biochemical and morphological changes in liver of developing albino rat, Archives of Toxicology, 84, 129-141, 2010 Awad M, Abdel-Rahman M, Hassan S, Acrylamide toxicity in isolated rat hepatocytes, Toxicology in Vitro, 12, 699-704, 2002 Dybing E, Sanner T, FORUM: Risk assessment of acrylamide in foods, Toxicological Sciences, 75, 7-15, 2003 Elmore JS, Koutsidis G, Dodson AT, Mottram DS, Wedzicha BL, The effect of cooking on acrylamide and its precursors in potato, wheat and rye, Chemistry and Safety of Acrylamide in Food, 561, 255- 269, 2005 Eriksson E, Acrylamide in food products: Identification, formation and analytical methodology, PhD Thesis, Stockholm University, Sweden, 2005 Friedman M, Chemistry, biochemistry, and safety of acrylmide. A Review, Journal of Agricultural and Food Chemistry, 51, 4504-4526, 2003 Grivas S, Jagerstad M, Lingnert H, Skog K, Tornqvist M, Aman P, Acrylamide in food: mechanisms of formation and influencing factors during heating of foods, Scandinavian Journal of Food & Nutrition, 46, 159 – 172, 2002 IARC, Acrylamide. IARC Monographs on the Evaluation of the Carcinogenic Risk of Chemicals to Humans, vol. 60, International Agency for Research on Cancer, Lyon, France, 1994 Kesik V, Lenk MK, Kurekci AE, Acikel CH, Akgul EO, Aydin A, Erdem O et al., Do zinc and selenium prevent the antioxidant, hepatic and renal systemimpairment caused by aspirin in rats?, Biological Trace Element Research,123, 168-178, 2008 Leufven A, Lingnert H, Factors influencing acrylamide formation food procesing – Introductory model experiments performed at SIK, Public report of the Swedish Institute for Food and Biotechnology, Stockholm, 2003 Moghadaszadeh B, Beggs AH, Selenoproteins and their impact on human health through diverse physiological pathways, Physiology, 21, 307-15, 2006 Mottram DS, Wedzicha BL, Dodson AT, Acrylamide is formed in the Maillard reaction, Nature, 419, 448- 449, 2002 Pedreschi F, Kaack K, Granby K, Acrylamide content and color development in fried potato strips, Food Research International, 39, 40 – 46, 2006 Shipp A, Lawrence G, Gentry R, McDonald T, Bartow H, Bounds J et al., Acrylamide: review of toxicity data and dose-response analyses for cancer and noncancer effects, Critical reviews in toxicology, 36, 481-608, 2006. Srivastava SP, Das M, Seth PR, Enhancement of lipid peroxidation in rat liver on acute exposure to styrene and acrylamide. A consequence of glutathione depletion, Chem Biol Interact; 45: 373–380, 1983 Stadler R, Blank I, Varga N, Robert F, Hau J, Guy P et al., Acrylamide from Maillard reaction products, Nature, 419, 449 – 450, 2002 Tong GC, Cornwell WK, Means GE, Reactions of acrylamide with glutathione and serum albumin. Toxicol Lett, 147:127–131, 2004 Törnqvist M, Acrylamide in food: the discovery and its implications: a historical perspective, Advances in Experimental Medicine and Biology, 561, 1-19, 2005 Totani N, Yawata M, Ojiri Y, Fujioka Y, Effects of trace acrylamide intake in Wistar rats, Journal of Oleo Science, 56, 501-6, 2007.
Read_full_article:	pdf/21-2011/21-2-2011/SU21-2-2011Teodor.pdf
Correspondence:	Cuciureanu Rodica, University of Medicine and Pharmacy Gr. T. Popa Iasi, 16 Universitatii Street, 700115, Iasi, Romania E-mail: rcuciur@yahoo.com

	Read full article
Article Title:	Potential protective role of selenium in acrylamide intoxication. A biochemical study
Authors:	Vlad Teodor, Magdalena Cuciureanu, Bogdan-Gabriel Slencu, Nina Zamosteanu, Rodica Cuciureanu
Affiliation:	1Faculty of Pharmacy, Department of Environmental and Food Chemistry, University of Medicine and Pharmacy Gr. T. Popa Iasi 2Faculty of Dental Medicine, Department of Pharmacology, University of Medicine and Pharmacy Gr. T. Popa Iasi 3 Faculty of Medicine, Department of Biochemistry, University of Medicine and Pharmacy Gr. T. Popa Iasi
Abstract:	Acrylamide, a neurotoxic and carcinogenic chemical compound is formed by frying, roasting, grilling or baking carbohydrate-rich foods at temperatures above 120°C. Acrylamide intake is associated with significantly altered levels of total cholesterol, LDL-cholesterol, triglycerides, creatinine, urea and uric acid in the blood. This study investigates the effect of selenium (as sodium selenite and as a dietary supplement – Celnium®) on the evolution of some biochemical parameters, in Wistar rats, which received high doses of acrylamide. The administration of sodium selenite and Celnium® produced an improvement in liver cell integrity (decrease in aspartate aminotransferase (AST) activity and iron blood level), liver activities (decrease in direct bilirubin, total bilirubin, total cholesterol, LDL-cholesterol) and renal function (decrease in creatinine, uric acid and urea levels) in the treated groups as compared to the group which received only acrylamide.
Keywords:	acrylamide, biochemical parameters, dietary supplement, selenium
References:	Allam AA, El-Ghareeb AW, Abdul-Hamid M, Bakery AE, Gad M, Sabri M, Effect of prenatal and perinatal acrylamide on the biochemical and morphological changes in liver of developing albino rat, Archives of Toxicology, 84, 129-141, 2010 Awad M, Abdel-Rahman M, Hassan S, Acrylamide toxicity in isolated rat hepatocytes, Toxicology in Vitro, 12, 699-704, 2002 Dybing E, Sanner T, FORUM: Risk assessment of acrylamide in foods, Toxicological Sciences, 75, 7-15, 2003 Elmore JS, Koutsidis G, Dodson AT, Mottram DS, Wedzicha BL, The effect of cooking on acrylamide and its precursors in potato, wheat and rye, Chemistry and Safety of Acrylamide in Food, 561, 255- 269, 2005 Eriksson E, Acrylamide in food products: Identification, formation and analytical methodology, PhD Thesis, Stockholm University, Sweden, 2005 Friedman M, Chemistry, biochemistry, and safety of acrylmide. A Review, Journal of Agricultural and Food Chemistry, 51, 4504-4526, 2003 Grivas S, Jagerstad M, Lingnert H, Skog K, Tornqvist M, Aman P, Acrylamide in food: mechanisms of formation and influencing factors during heating of foods, Scandinavian Journal of Food & Nutrition, 46, 159 – 172, 2002 IARC, Acrylamide. IARC Monographs on the Evaluation of the Carcinogenic Risk of Chemicals to Humans, vol. 60, International Agency for Research on Cancer, Lyon, France, 1994 Kesik V, Lenk MK, Kurekci AE, Acikel CH, Akgul EO, Aydin A, Erdem O et al., Do zinc and selenium prevent the antioxidant, hepatic and renal systemimpairment caused by aspirin in rats?, Biological Trace Element Research,123, 168-178, 2008 Leufven A, Lingnert H, Factors influencing acrylamide formation food procesing – Introductory model experiments performed at SIK, Public report of the Swedish Institute for Food and Biotechnology, Stockholm, 2003 Moghadaszadeh B, Beggs AH, Selenoproteins and their impact on human health through diverse physiological pathways, Physiology, 21, 307-15, 2006 Mottram DS, Wedzicha BL, Dodson AT, Acrylamide is formed in the Maillard reaction, Nature, 419, 448- 449, 2002 Pedreschi F, Kaack K, Granby K, Acrylamide content and color development in fried potato strips, Food Research International, 39, 40 – 46, 2006 Shipp A, Lawrence G, Gentry R, McDonald T, Bartow H, Bounds J et al., Acrylamide: review of toxicity data and dose-response analyses for cancer and noncancer effects, Critical reviews in toxicology, 36, 481-608, 2006. Srivastava SP, Das M, Seth PR, Enhancement of lipid peroxidation in rat liver on acute exposure to styrene and acrylamide. A consequence of glutathione depletion, Chem Biol Interact; 45: 373–380, 1983 Stadler R, Blank I, Varga N, Robert F, Hau J, Guy P et al., Acrylamide from Maillard reaction products, Nature, 419, 449 – 450, 2002 Tong GC, Cornwell WK, Means GE, Reactions of acrylamide with glutathione and serum albumin. Toxicol Lett, 147:127–131, 2004 Törnqvist M, Acrylamide in food: the discovery and its implications: a historical perspective, Advances in Experimental Medicine and Biology, 561, 1-19, 2005 Totani N, Yawata M, Ojiri Y, Fujioka Y, Effects of trace acrylamide intake in Wistar rats, Journal of Oleo Science, 56, 501-6, 2007.
*Correspondence:	Cuciureanu Rodica, University of Medicine and Pharmacy Gr. T. Popa Iasi, 16 Universitatii Street, 700115, Iasi, Romania E-mail: rcuciur@yahoo.com

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