Lyn-Cook Lascelles E, Tareke Eden, Word Beverly, Starlard-Davenport Athena, Lyn-Cook Beverly D, Hammons George J
University of Arkansas at Little Rock, Little Rock, AR 70279, USA.
Toxicol Ind Health. 2011 Feb;27(1):11-8. doi: 10.1177/0748233710380217. Epub 2010 Aug 16.
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.
人们在高温烹饪的食物中发现了丙烯酰胺。有数据表明这种饮食成分与乳腺癌发病率增加有关，提示其可能具有有害作用。本研究通过评估诱导型一氧化氮合酶（iNOS）、环氧化酶-2（Cox-2）的表达水平以及一氧化氮合酶（NOS）活性，来研究丙烯酰胺对非致瘤性乳腺细胞的潜在影响，这些指标是已知的疾病形成早期分子变化。用丙烯酰胺处理细胞会增加iNOS（表达和活性）以及Cox-2的水平。其强效代谢产物环氧丙酰胺也会诱导iNOS和Cox-2，且诱导iNOS所需的浓度更低。另一种食物源性致癌物2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶（PhIP）被发现可诱导Cox-2表达。将丙烯酰胺与PhIP联合使用不会导致进一步增加。这些研究表明，需要进一步研究以确定烹饪食物产生的致癌物在诱导与乳腺癌相关的早期分子变化中的作用。
