The Oxidative and Anti-Angiogenic Effects of Acrylamide in Chorioallantoic Membrane Model

Abstract

Objective: Acrylamide (ACR) formed spontaneously during the preparation of carbohydrate-containing foods by exposure to high heat and can be found in large amounts in processed ready-made foods like potato crisps, biscuits and crackers and bread. ACR is a toxic substance and increase oxidative stress. The aim of the study is to show the effects of acrylamide exposure at different doses on angiogenesis and oxidant-antioxidant balance in the chorioallantoic membrane model (CAM). 
 Methods: Two different concentrations of acrylamide is prepared (10-3 M, 10-4 M). Pellets were placed on the chorioallantoic membrane of the eggs. Before and after the experiment, liquid samples taken from the fertilized chicken eggs. 
 Results: ACR has an antiangiogenic effect which was dose-dependent. There is a significant increase in Total oxidant capacity (TOC) and oxidative stress index (OSI) values in 10-3 M ACR ve 10-4 M ACR groups, compared to the control group. Although there was a numerical increase in TOC and OSI values between the 10-3 M ACR and 10-4 M ACR groups, this increase was not statistically significant.
 Conclusion: This is the first study that investigates the antiangiogenic effects of ACR and one of the first studies that investigates oxidative stress on the CAM model. ACR exposure increased oxidative stress and showed antiangiogenic effect in the CAM model.