讨论班Increased micronucleus frequency in rat bone marrow after acrylamide treatment课件.pptVIP

讨论班Increased micronucleus frequency in rat bone marrow after acrylamide treatment课件.ppt

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讨论班Increased micronucleus frequency in rat bone marrow after acrylamide treatment课件

Increased micronucleus frequency in rat bone marrow after acrylamide treatment 丙烯酰胺可导致大鼠骨髓微核率升高 基础兽医:杨微 摘要 This study was performed to investigate whether acrylamide (AA), occured during cooking carbohydraterich foods at high temperature, increased the frequency of micronucleated polychromatic erythrocytes (MNPCEs) in rat bone marrow. For this purpose AA, dissolved in distilled water, was administered to 8-week old male Sprague Dawley rats at single oral doses of 0, 125, 150 or 175 mg/kg b.w. After 48 h from AA treatment, the bone marrow samples were analysed for the frequency of MNPCEs. 在高温烹饪淀粉类食物时可产生丙烯酰胺。本实验研究丙烯酰胺是否可增加大鼠骨髓嗜多染红细胞微核(MNPCEs) 率。将丙烯酰胺溶于蒸馏水中,以不同浓度经口给8周龄雄性SD大鼠丙烯酰胺水溶液,浓度分别为0、125、150、175mg/kg。给药48小时后,采集骨髓样本,检验多染红细胞微核率。 摘要 The cytotoxic effect of AA on bone marrow was also tested by assessing polychromatic erythrocyte/normochromatic erythrocyte (PCE/NCE) ratio. It was found that all three doses applied significantly increased the frequency of MNPCEs and this increase was 3.75-fold in rats given the highest administered dose of AA. In addition AA decreased the PCE/NCE ratio, which is indicative of bone marrow cytotoxicity when compared to the control group. This study displayed that AA increased the formation of micronuclei in polychromatic erythrocytes (PCEs) of rat bone marrow . 用嗜多染红细胞与正常红细胞的比值(PCE/NCE)指示丙烯酰胺的细胞毒性作用。结果表明,这3个剂量的丙烯酰胺增加细胞微核细胞率,最高剂量组为对照组的3.75倍。总之,与对照组相比丙烯酰胺可降低PCE/NCE比,证明丙烯酰胺对骨髓具有细胞毒性。本研究表明丙烯酰胺可增加大鼠骨髓嗜多染红细胞微核的生成。 前言 Acrylamide (AA) is predominantly used as a monomer in the production of polyacrylamide. Polyacrylamide is widely used in a variety of fields such as treatment of drinking and waste water,wood pulp and paper manufacturing, processing crude, metal,mineral and asphalt production, refining soil and sand and molecular biology laboratory (European Union, 2002). After finding of AA in carbohydrate-rich foods during cooking, frying and burning at high temperatures (Mottram et al., 2002; Stadler et al., 2002), and taking into the body by c

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