Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 special issue 2 (Biotechnology) vol. 4 2015-02-02 2015-02-02 THE CHANGES IN ALBUMIN CONCENTRATION AFTER ACRYLAMIDE EXPOSURE IN MICE BRAIN STRUCTURES 54 56 EN Marta Kopańska Marta Kopańska Patrycja Zagata Patrycja Zagata Marta Głogowska Marta Głogowska Grzegorz Formicki Grzegorz Formicki Acrylamide is a chemical compound that typically forms in starchy food products during high-temperature cooking, including frying, baking and roasting. Acrylamide is a known lethal neurotoxin. Albumin is an important molecule under physiological and pathophysiological conditions. It has multiple effects, including regulation of osmotic pressure; carrier of poorly water soluble molecules, such as hormones, cholesterol, calcium, iron, bilirubin, free fatty acids, and drugs; and anti-oxidant properties. The aim of work was to estimate the content of albumins after acrylamide in the: right hemisphere, left hemisphere, cerebellum and brain stem. Although no high significant changes after each time, there occured influence of acrylamide albumins concentration. Significantly decreased content of albumins occures in oxidative stress.
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