Role of dietary components on acrylamide induced neurotransmitter turnover alterations in PC 12 cells

TOXI 127

Eden Tareke, etareke@nctr.fda.gov, Division of Personalized Nutrition and Medicine, National Center Toxicological Research, U.S. Food and Drug Administration, 3900 NCTR Road, Jefferson, AR 72079, Syed Ali, Division of Neurotoxicity, National Center Toxicological Research, U.S. Food and Drug Administration, 3900 NCTR Road, Jefferson, 72079, Beverly Lyn-Cook, Division of Biochemical Toxicology, NCTR, 3900 NCTR Road, Jefferson, AR 72079, and Helen M Duhart, Division of neurotoxicology, National Center Toxicological Research, U.S. Food and Drug Administration, 3900 NCTR Road, Jefferson, 72079.
The neurotoxic effect of acrylamide has being studied extensively since 1950s due to risk for occupational exposure. However, acrylamide was recently discovered to be formed in heated human foods, revealing that the general population is exposed to acrylamide on daily basis. This finding re-ignited the interest in acrylamide toxicity. In this study we investigated the effects of acrylamide (0.01-5mM) in the release and turnover of dopamine in PC12 cells. There was significant dose related depletion in dopamine levels (P<0.05 at acrylamide doses of 2-5mM). Preliminary results indicate that dopamine levels were observed to be influenced by dietary components such as diallyl disulfide, active component in garlic, and PhIP a heat induced heterocyclic amine. Since it is most likely that acrylamide is ingested simultaneously with other dietary components that may influence its toxicity, these results suggest that a more comprehensive approach is required when investigating the toxic effects of dietary acrylamide.
 

General Papers
1:00 PM-4:45 PM, Wednesday, August 22, 2007 BCEC -- 258C, Oral

Division of Chemical Toxicology

The 234th ACS National Meeting, Boston, MA, August 19-23, 2007