PubMed Health⌕ Search
Home/Archive/PubMed

PubMed · 6095142

A simple, sensitive method for detecting early peripheral nerve dysfunction in the rat following acrylamide treatment.

M J Miller·M S Miller·T F Burks·I G Sipes
View original source ↗Export metadata ↓

Abstract

The "ocular zingerone test" was employed to detect early alterations in peripheral nerve function which were associated with acrylamide intoxication in the rat. Acrylamide treatment resulted in a dose-related prolongation of the behavioral response to ocular zingerone. Significant alterations in the zingerone response occurred prior to detectable alterations in peripheral sensory and motor nerve function. Acrylamide-induced prolongation of the zingerone response appears to be the result of functional alterations in cholinergic neurotransmission in the autonomic nervous system. It is concluded that the "ocular zingerone test" is a simple, sensitive technique with which the degree of acrylamide intoxication may be quantified in the rat.

Explore related subjects

AcrylamideAcrylamidesAnimalsCholinergic FibersGuaiacolMaleNeostigminePeripheral Nervous System DiseasesRatsRats, Inbred StrainsSynaptic TransmissionJournal ArticleResearch Support, Non-U.S. Gov'tResearch Support, U.S. Gov't, P.H.S.

Keep this discovery

Explore connections, maps & timelines

BibTeXRIS

M J Miller, M S Miller, T F Burks, I G Sipes. 1984. A simple, sensitive method for detecting early peripheral nerve dysfunction in the rat following acrylamide treatment.. https://pubmed.ncbi.nlm.nih.gov/6095142/

Cite the original work for its findings. Save a collection to share your selection of sources.

KEEP EXPLORING

Related citations

PubMed2026

Changes in the chick liver structure and blood plasma biochemical properties following in ovo administration of acrylamide.

This study analyzed the effects of acrylamide administration during the embryonic period on liver microstructure and blood plasma biochemical parameters in hatched chicks. On day 6 of incubation, 96 embryonated eggs per group were injected with acrylamide (ACR) at doses of 0.0, 0.25, 0.5, 1.0, 2.0 and 4.0 mg ACR/egg dissolved in 0.9% saline solution (100 µL). Embryo development, hatchability and quality of chicks were evaluated. The ten chicks per group (0.0, 0.25, 0.5 and 1.0 mg ACR/egg) were euthanized immediately after hatching, and blood and liver samples were collected for further analysis. Hatchability was 74.0, 67.7, 66.7 and 49.5% in groups treated with 0.0, 0.25, 0.5, 1.0 mg ACR/egg, respectively, while all embryos died in 2.0 and 4.0 mg ACR/egg groups. Acrylamide intoxication affected only a few biochemical parameters of blood, including a significant decrease in glucose and globulin levels in the group injected with a dose of 1 mg/egg and a significant increase in blood urea nitrogen concentration in the group treated with a dose of 0.5 mg/egg. However, this substance caused negative changes in the microarchitecture of the liver of one-day-old chicks, as indicated by the results of histomorphometric analysis, such as an increase in total hepatocyte nuclei, binucleated hepatocytes, cell nucleus size, collagen area, and other cells. Furthermore, abnormalities in liver structure were confirmed by trace elements content results. Thus, in individuals treated with acrylamide (0.25 and 0.5 mg/egg), a decrease in copper levels and (0.25 mg/egg) nickel and iron levels and an increase in cadmium levels were observed. An increase in lead content was similarly observed in the group exposed to acrylamide at a dose of 0.5 mg/egg, as well as an increase in zinc levels in groups administered various doses of this toxic substance. Overall, the results suggest an inconsistent and dose-dependent toxic effect of acrylamide on liver structure and selected blood plasma parameters in one-day-old chicks.

Acrylamide↗
PubMed2026

Advanced mitigation strategies for acrylamide formation in foods: Mechanistic insights, emerging innovations, and future perspectives.

Acrylamide is a heat-induced contaminant formed predominantly in carbohydrate-rich foods during high-temperature processing, posing significant concerns due to its potential carcinogenic, neurotoxic, and genotoxic effects. This review critically examines the mechanisms of acrylamide formation, emphasizing the role of the Maillard reaction and key precursors such as asparagine and reducing sugars, along with the influence of processing conditions including temperature, time, pH, and moisture. Various mitigation strategies are comprehensively discussed, ranging from raw material selection and genetic approaches to enzymatic treatments such as asparaginase and the application of natural and chemical inhibitors. Advances in processing technologies, including optimization of conventional thermal methods and emerging non-thermal techniques such as cold plasma and ultrasound, are evaluated for their effectiveness. The review also highlights the role of food additives, functional ingredients, and fermentation in reducing acrylamide formation. Furthermore, recent developments in analytical techniques, including chromatographic methods, biosensors, and artificial intelligence-based predictive models, are explored for improved detection and control. Risk assessment, toxicological implications, and global regulatory frameworks are also examined. Finally, future perspectives focusing on genetic engineering, personalized nutrition, and digital technologies such as AI and blockchain are discussed to support sustainable and industry-applicable mitigation strategies.

Acrylamide↗
PubMed2026

Furanic compounds in different coffee extraction systems: Analysis of the main influencing factors and correlation with acrylamide.

This study investigates how different coffee types representative of distinct roast profiles and brewing methods jointly affect the occurrence of furanic compounds and acrylamide in brewed coffee. Coffees were prepared using eight extraction methods (AeroPress, Clever, Chemex, French Press, Moka, Pure Brew, Turkish and V60). Five furanic compounds (furfural, furfuryl acetate, 5-methylfurfural, furfuryl alcohol and 5-hydroxymethylfurfural) were quantified in coffee powders and brews by HS-SPME-GC-MS, while acrylamide was determined by UHPLC-MS/MS. Moka and Turkish brews consistently exhibited the highest concentrations of furanic compounds, whereas paper-filtered pour-over methods (V60 and Chemex) showed the lowest levels. Pearson correlation analysis revealed coffee-dependent relationships between furanic compounds, acrylamide and extraction parameters with the strongest associations observed in dark-roasted coffee, reflecting advanced Maillard reaction chemistry. Overall, these results demonstrate that contaminant levels arise from the combined effects of intrinsic coffee chemistry and brewing mechanics and support targeted mitigation strategies: such as roast selection and brewing method optimization.

Acrylamide↗