Abstract
Oxidative stress was thought to be associated with acrylamide cytotoxicity, but the link between oxidative stress and acrylamide cytotoxicity in the gastrointestinal tract, the primary organ in contact with dietary acrylamide, is still unclear. This study was conducted to evaluate the antioxidant activity of natural dietary compound myricitrin and its protective role against acrylamide cytotoxicity. We found that myricitrin can effectively scavenge multiple free radicals (including DPPH free radical, hydroxyl radical, and ABTS free radical) in a concentration-dependent manner. Our results further indicated that the presence of myricitrin (2.5–10 μg/mL) was found to significantly inhibit acrylamide-induced cytotoxicity in human gastrointestinal Caco-2 cells. Moreover, acrylamide-induced cytotoxicity is closely related to oxidative stress in Caco-2 cells. Interestingly, myricitrin was able to suppress acrylamide toxicity by inhibiting ROS generation. Taken together, these results demonstrate that myricitrin had a profound antioxidant effect and can protect against acrylamide-mediated cytotoxicity.
Highlights
Acrylamide, a white odorless crystalline solid, has been identified in heat-treated carbohydrate-rich foods such as fried cookies, potatoes, bread, and breakfast cereals [1]
DPPH, a stable nitrogen centered free radical, has been widely used to evaluate the free radicals’ quenching ability of various natural products and has been accepted as a model compound for free radicals originating in lipids [26]
The estimated IC50 value of myricitrin (5.64 μg/mL), which stands for the concentration of an antioxidant required to scavenge 50% of the radicals in the reaction mixture, was slightly higher than that of the water-soluble analog of vitamin E, Trolox (2.51 μg/mL) [27], but lower than that of the synthetic antioxidant, BHA (35.5 μg/mL)
Summary
Acrylamide, a white odorless crystalline solid, has been identified in heat-treated carbohydrate-rich foods such as fried cookies, potatoes, bread, and breakfast cereals [1]. Many scientists proposed that the Maillard reaction [2, 3], which was a vital factor to produce brown color and specific taste of bakery food, was responsible for the formation of acrylamide. This substance originated toxic effects on nervous system and on fertility [4].
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