Determination In Food And Toxicity Study Of Acrylamide

Objective:The purpose of this study is to determine Acrylamide in frying and barbecuing food sold on the market or made by household procedure,and observe the toxicological effects of Acrylamide on Drosophila Melanogaster.Methods: Ultraviolet-visible absorption spectroscopy(UVAS)was used to determine the detecting-wavelength.Before high performance liquid chromatography(HPLC)was performed,rocking device shaking was used for solvent extraction.Furthermore low temperature concentration was also a necessarily prerequisite process for guaranteeing the quantity of detected samples.Longevity test was carried out to find the influence of Acrylamide on Drosophila's lifespan.We determined the activity of total-SOD,CAT and the concentration of MDA by biochemical analysis methods, in order to research the relation between effects of Acrylamide on the antioxidant system and aging in Drosophila.RT-PCR was an effective technique to display the alterations in the gene expression of Cu,Zn-SOD,Mn-SOD and CAT in Drosophila's head after Acrylamide exposure.To study the DNA damage of NIH3T3 cells induced by Acrylamide by alkaline single cell gel electrophoresis(SCGE).Results: Acrymide was found in 22 sample of frying and barbecuing food with concentration ranged from2.09×10^-1ug/g to1.86×10ug/g..A certain amount of acrylamide could promote the process of lipid peroxidation and disturb the balance of antioxidation system of drosophila melanogaster.Acrylamide was much more harmful to male drosophila than to female in acute test.In the.molecular level,Acrymide can suppress the gene expression of CAT and Cu,Zn-SOD in both male and female Drosophila (P＜0.05)and Mn-SOD in male(P＜0.05),indicating the gene expression of some antioxidase could be disturbed by Acrymide.A certain amount of Acrymide could damage the DNA of 3T3 cells in vitro.With the concentration increasing,the damages were more serious.Conclusion:Acrylamide,known as carcinogen may easily form in full starch and protein food done by frying and barbecuing. Acrylamide has toxicity to drosophila melanogaster and NIH3T3 cells.Frequent intake of acrylamide contained frying or baked food did what level of potential harm to human body and its principle are the first issue of hygienical toxicology.