Food contaminant acrylamide increases expression of Cox-2 and nitric oxide synthase in breast epithelial cells

Acrylamide has been discovered in foods cooked at high temperature. A potentially harmful effect of this dietary component has been suggested by data indicating its association with increased breast cancer. This study investigated the potential effects of acrylamide in nontumorigenic breast cells by...

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Bibliographic Details
Published in:Toxicology and industrial health 2011-02, Vol.27 (1), p.11-18
Main Authors: Lyn-Cook, Lascelles E, Tareke, Eden, Word, Beverly, Starlard-Davenport, Athena, Lyn-Cook, Beverly D, Hammons, George J
Format: Article
Language:English
Subjects:
Acrylamide - toxicity
Breast cancer
Carcinogens
Carcinogens - toxicity
Cell Line
Cooking
Cooking - methods
Cyclooxygenase 2 - metabolism
Epithelial Cells
Epoxy Compounds - toxicity
Female
Food
Food Contamination
High temperature
Humans
Imidazoles - toxicity
Investigations
Nitric oxide
Nitric Oxide Synthase Type II - metabolism
Toxicology
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Summary:Acrylamide has been discovered in foods cooked at high temperature. A potentially harmful effect of this dietary component has been suggested by data indicating its association with increased breast cancer. This study investigated the potential effects of acrylamide in nontumorigenic breast cells by assessing expression levels of inducible nitric oxide synthase (iNOS) and cycloogenase-2 (Cox-2) and NOS activity, which are known to be early molecular changes in disease formation. Treatment of cells with acrylamide increased levels of iNOS (both expression and activity) and Cox-2. Its potent metabolite, glycidamide, also induced both iNOS and Cox-2, with induction of iNOS occurring at a lower concentration. 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), another food-borne carcinogen, was found to induce Cox-2 expression. Combining acrylamide with PhIP did not result in a further increase. These studies suggest that further research is needed to determine the role of carcinogens formed from cooking foods in inducing early molecular changes associated with breast cancer.
ISSN:0748-2337
1477-0393
DOI:10.1177/0748233710380217