THE CHANGES IN ALBUMIN CONCENTRATION AFTER ACRYLAMIDE EXPOSURE IN MICE BRAIN STRUCTURES

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February 2015, vol. 4, special issue 2 (Biotechnology)
pages: 54-56
Article type: Biotechnology of Biotechnology
DOI: 10.15414/jmbfs.2015.4.special2.54-56
Abstract: 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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