Akrilamid ve 5-Hidroksimetilfurfural'in Olası Genotoksik Etkilerinin Tek Hücre Jel Elektroforez Yöntemi ile İn Vitro Değerlendirilmesi
Özet
The cooking processes of foods
containing carbohydrates forms acrylamide and 5-hydroxymethylfurfural (HMF) as a
result of Maillard reaction. According to previous in vivo and in vitro tests, these two
substances are knowns as carcinogenic. Coffee consumption is one of the most
important routes of acrylamide and HMF exposure. Caffeic acid is a phenolic acid
compound found in coffee naturally that is thought to have antigenotoxic effects. In
our study, the evaluation of the possible genotoxic effect of acrylamide and HMF
with/without caffeic acid in Chinese hamster lung fibroblast cell lines (V79 cells) and
human hepatocellular carcinoma cell lines (HepG2) is aimed. Genotoxicity was
evaluated by the single cell gel electrophoresis (COMET) assay. The cells were treated
with different concentrations of acrylamide, HMF (1, 5, 10, 25, 50 and 100 μM) and
caffeic acid (25 and 50 μM) and different combinations of acrylamide, HMF and
caffeic acid with each other for 1 h. DNA damage was expressed as DNA tail intensity.
In V79 cells the doses of acrylamide (1, 5, 10, 25 and 50 μM) and HMF (1, 5, 10, 50
and 100 μM) did not increase DNA damage alone. DNA damage was increased at the
doses of 100 μM acrylamide, 25 μM HMF and 25 and 50 μM of caffeic acid, and the
toxic effects of acrylamide and HMF were potentialized when combined with 50 μM
of caffeic acid in V79 cells. In HepG2 cells, only 5 and 10 μM HMF increased DNA
damage, but the most of dose combination of acrylamide and HMF with caffeic acid
caused DNA damage more in HepG2 cells than V79 cells. Our results show that
acrylamide and HMF alone may not cause considerable DNA damage however;
caffeic acid might induce the DNA damage at high doses in V79 cells.
