In vitro assessment of the genotoxic effects of acrylamide and 5-hydroxymethylfurfural by single cell gel electrophoresis assay

Acrylamide (2-propenamide) is a monomeric compound released by heat treatment in foods with high carbohydrate content. 5-hydroxymethylfurfural (5-HMF) is a compound which is formed as a result of reactions between sugar and amino acid due to high temperature with acidic conditions. Potato, coffee bean and bakery products have high acrylamide and 5-HMF content through such methods. Acrylamide is known to be formed by the reaction of the asparagine with carbohydrates at high temperature (Malliard reaction). Studies with acrylamide have shown that this compound is carcinogenic in animals, leading to reproductive and nervous system toxicity. Acrylamide is classified as a possible carcinogen for humans by the International Agency for Research on Cancer (IARC) (Group 2A). 5-HMF is a compound resulting from acid-catalyzed dehydration of carbohydrates in hexose structure in the intermediate steps in the Maillard reaction and has genotoxic effects. Studies have shown that coffee consumption is one of the most important ways of acrylamide and 5-HMF exposure. Despite high exposure, a causality between coffee consumption and various cancers has not been established. One of the compounds found naturally in coffee beans is caffeic acid and it is one of the hydroxycinamic acids in polyphenolic structure. In our project, it is aimed to investigate the possible genotoxic effect of acrylamide and 5-HMF in in-vitro cell lines by single cell gel electrophoresis (Comet) which is used to detect DNA damage and to determine whether caffeic acid has repaired the possible genotoxic effects. In this way, the genotoxic effect of acrylamide and 5-HMF from the harmful compounds in the coffee will be determined in different cell lines in the presence of caffeic acid which is found in the coffee and which is protective.