Analysis of the acrylamide in breads and evaluation of mitochondrial/lysosomal protective agents to reduce its toxicity in vitro model

Abstract

Acrylamide, as a carcinogenic agent, is formed during food processing. Because of the high number of gastrointestinal cancers in Ardabil City, we hypothesized that probably the amount of acrylamide is high in the traditional breads. Also, due to the human are inevitably subjected to acrylamide, we searched strategies for reducing its toxicity in cellular level. The concentration of acrylamide in Barbari, Taftoon, Sangak, and Lavash breads were 143.5 ± 2.5, 129.4 ± 1.7, 95.2 ± 1.3, and 17.5 ± 2.5 μg/kg, respectively. Mitochondrial/lysosomal protective agents decreased acrylamide-induced oxidative damages. Results indicated acrylamide is high in these breads and mitochondrial/lysosomal protective agents could be a strategy for reduction of its toxicity.

Keywords:

• GC/MS/MS
• prevention
• toxicity
• human lymphocytes
• oxidative stress

Acknowledgments

The results presented in this article was obtained from the Pharm D. thesis of Dr. Rafat Pashaei and Dr. Mehrdad Mosavi. These theses were managed under supervision of Dr. Ahmad Salimi at Department of Pharmacology and Toxicology, School of Pharmacy, Ardabil University of Medical Sciences, Ardabil Iran.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This study was supported by Ardabil of Medical Sciences, Deputy of Research with ethics code IR.ARUMS.REC.1396.92.