We use cookies on our website. Some are necessary for the operation of the website. You can also allow cookies for statistical purposes. You can adjust the data protection settings or agree to all cookies directly.
Data Protection Declaration
Imprint
The influence of different acrylamide concentrations on the transcription of selected genes in cell cultures analyzed by microarrays. Analysis of the biofunctionality of acrylamide
Project
Project code: BfR-LMS-08-1322-283
Contract period: 01.02.2007
- 31.12.2009
Purpose of research: Applied research
Food contaminants are substances, which are not natural compounds of food nor are they intentionally added during the manufacturing process. Acrylamide is a foodborne toxicant, which is produced at high temperatures during the process of baking, roasting and frying, but not cooking. High concentrations of acrylamide were detected in potato products like pommes frites and chips, in bread, bakery products, cocoa and coffee. In vivo cytotoxicity and genotoxicity studies demonstrated that especially the metabolite gly-cidamide is responsible for the toxic effects of acrylamide. Though there exist various in vivo data, it is only less known about the molecular consequences of acrylamide exposure. The identification of acrylamide regulated genes or gene families will help to understand the bio-functionality of acrylamide. Furthermore these data will help to characterize the dosis effect relations and are therefore relevant for risk assessment. This is especially important against the background of the current discussion of possible minimization concepts.
Section overview
Subjects
- Biotechnology
- Toxicology
