Inhibition of acrylamide toxicity in vivo by arginine-glucose maillard reaction products

Abstract

Acrylamide has a variety of toxicities, including carcinogenicity, and can be present in food via the Maillard reaction in processing of certain foods. Previous studies have demonstrated that co-existing Maillard reaction products (MRPs) ameliorated acrylamide-induced abnormal physiological status in mice. This study is focused on the effects on hematological parameters, erythrocyte osmotic fragility, oxidative stress in plasma and liver, and contents of 8-hydroxy-2-deoxyguanosine (8-OHdG) in mice exposed to acrylamide and to acrylamide and MRPs derived from arginine and glucose. Acrylamide alone caused significant increases in liver indexes, erythrocyte osmotic fragility, malonaldehyde level in liver and 8-OHdG level in testis, and significant decreases in weight gain, hematological parameters, levels of glutathione, glutathione peroxidase and total superoxide dismutase in plasma. Whether MRPs and acrylamide were physically mixed or when the solution is prepared from heating the mixture of arginine, glucose and acrylamide, the presence of MRPs effectively reduced the adverse changes caused by acrylamide. These results suggest that the toxicity of acrylamide to mice can be ameliorated by MRPs, the common compositions simultaneously generated with acrylamide in food matrix.