From Thermal Processing to Pancreatic Cell Damage: Assessing Acrylamide as a Foodborne Contaminant on Oxidative Stress

Acrylamide is an ingredient generated by the Maillard reaction in thermally processed foods. As a ubiquitous contaminant, acrylamide is considered a significant public health risk due to the potential for cumulative dietary exposure across the general population. The pancreas is particularly vulnerable to such foodborne toxins owing to its relatively low intrinsic antioxidant defense capacity and critical metabolic roles. This study aims to examine the cytotoxic, proliferative, and oxidative effects of acrylamide exposure on healthy human pancreatic duct epithelial cells (hTERT-HPNE) in vitro. After exposing hTERT-HPNE cells to several concentrations (0.5-1-1.5 mM) of acrylamide, cell viability was assessed using the MTT test; the prolonged proliferative effects of acrylamide and its ability to form colonies were analyzed by clonogenic assay. The Total Antioxidant Status (TAS) and Total Oxidant Status (TOS) were assessed via colorimetric methods to identify alterations in the cellular redox equilibrium. MTT assays indicated that acrylamide induced dose-dependent cytotoxicity in hTERT-HPNE cells, with a significant reduction in cell viability (p < 0.05) observed at doses of 1 mM and higher. The clonogenic assay results indicated that acrylamide diminished the colony-forming capability of cells, even at low concentrations, and that extended exposure curtailed proliferative potential. Biochemical tests indicated a statistically significant elevation in TOS values and a reduction in TAS values corresponding to the increment in acrylamide dosage. Oxidative stress was identified as the principal catalyst of cellular damage, especially at concentrations exceeding the 1 mM threshold. This study contributes to the relatively limited literature by demonstrating the direct toxic effects of acrylamide on healthy pancreatic cells, specifically focusing on the TAS/TOS and clonogenicity axes. Our data indicate that acrylamide exposure may result in damage to pancreatic cells and facilitate oxidative stress-induced cell death and carcinogenesis, underscoring the necessity of monitoring dietary acrylamide as a priority for public health risk evaluations.