Effects of Quercetin on Acrylamide-Induced Variation of Serum Elements in Rats
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Effects of Quercetin on Acrylamide-Induced Variation of Serum Elements in Rats Zhang Xia 1 & Zheng Kai 1 Zhao Xiujuan 1
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Xin Youwei 1
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Wang Ruijuan 1
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Guan Tong 1
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Jia Siqi 1
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Li Siqi 1
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Received: 12 July 2020 / Accepted: 21 September 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Acrylamide (AA) is an organic chemical widely existing in the public diet, especially in foods with high-temperature fried and baked starchy and may have various adverse health effects on organisms. The purpose of this study was to investigate whether quercetin plays a protective role in AA-induced element variation in rats. Rats were randomly divided into the control group, AAtreated group [5 mg/kg body weight (bw)], two dosages of quercetin-treated groups (10 and 50 mg/kg·bw, respectively), and two dosages of quercetin plus AA–treated groups. After a 16-week treatment, the serum samples of rats were collected. Serum elements were analyzed by using inductively coupled plasma mass spectrometry (ICP-MS) combined with multivariate statistical analysis, and antioxidant indices, lipid peroxidation indicator, as well as inflammatory biomarkers, were also detected. The accuracy and precision of the method were verified, and all the validated data are within the satisfactory range. The results showed that the levels of vanadium (V), copper (Cu), zinc (Zn), selenium (Se), cobalt (Co), and magnesium (Mg) in serum were significantly lower (p < 0.01), while serum calcium (Ca) level was significantly higher (p < 0.01) in AA-treated group compared with the control group. When high-dose quercetin was administered to rats combined with AA, a significant recovered effect for the above elements levels was observed compared with the AA-treated group. This study suggests that quercetin (50 mg/kg·bw) exerts a regulatory and protective role in AA-induced variation of serum elements via reducing oxidative stress and inhibiting inflammation. Keywords Acrylamide . Quercetin . ICP-MS . Elements . Rat serum
Introduction Acrylamide (AA), as a monomer of polyacrylamide, has been widely used in various industries, such as wastewater treatment, agriculture processing, cosmetics, food packaging, plastic products, and paper production [1]. In 2002, the Swedish National Food Administration reported for the first time that a high AA content has been detected in a range of high-temperature fried and baked starchy products, such as potato chips, French fries, biscuits, bread, and cakes [2, 3]. Therefore, the public inevitably
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s12011-020-02407-1) contains supplementary material, which is available to authorized users. * Zhao Xiujuan [email protected] 1
Department of Nutrition and Food Hygiene, Public Health College, Harbin Medical University, 194 Xuefu Road, Harbin 150081, Heilongjiang, China
be exposed to acrylamide in daily life, and the nonoccupationally exposed people mainly contact AA by ingesting food and drinking
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