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Fatty acids are main important for building prostaglandins, which are necessary for several body processes, including dilation of blood vessels, cholesterol metabolization and other critical biochemical functions and physiological reaction. The total lipids determination were detected in supernatant of each hydrolysis cells and cultures. Important variation were recorded between the extracellular and intracellular total lipids for all yeast strains. All strains were grown at the same condition but with Yeast peptone Glucose (YPG) medium and 3 % glucose. For selecting the highest total lipid producing strains, results showed that the strains GT160.34B and STX23-5B were the highest for lipid of extracellular (7.5 and 10.2 g/l), respectively. While the intracellular lipid of the tested strains GT160-34B, GM3 and C321RE221R were the higher where reached to (14 g/l). The tested yeast strains showed considerable range in the iodine values that indicated varying amounts of unsaturated fatty acids. The two hybrids and protoplasts strains; F (GT160-34B× GM3), H1(GT160-34B× STX23-5B) and H2(GT160-34B×STX23-5B) were higher producers of the extracellular, intracellular fatty acid and total lipid concentration, respectively.. The conclusion of these data, it's provided that the improved strains by (protoplast fusion and hypradzition), F(GT160-34B×GM3), H1(GT160-34B×STX23-5B) and H2(GT160-34B×STX23-5B) were better strains contained fatty acids comparison with the organal strains.

Food additives of various types are frequently used in the food sector. Their use is justified by the need to preserve, color, or sweeten a variety of foods. Despite the fact that some additives have been demonstrated to be cytotoxic, they are nevertheless utilized in practice. The effects of monosodium glutamate (MSG), sodium benzoate (SB), and saffron on several yeast haploid knockout strains were studied in this study (YKO). We used the Comet test method to find the optimum amounts at which this set of dietary additives could cause DNA damage. Three regularly used dietary additives were found to efficiently damage DNA. We also evaluated the sensitivity of higher eukaryotic cells to the genotoxic effects of these chemicals with yeast. The comet assay exhibited a better sensitivity of yeast cells, which was undeniably confirmed. The genotypes of haploid (knockout) yeast strains were chosen based on the (Clustal Omega Multiple Sequence Alignment EMBL-EBI) alignment of human and yeast gene sequence homology.

Some food additives commonly used by humans have been recently proved to be mutagenic. It is of significant importance to evaluate their genotoxic effects, since they are frequently consumed by humans in their daily meals. In this study, we investigated the effects of monosodium glutamate (MSG), sodium benzoate (SB) and saffron on human cell lines; lung cancer (A549), breast cancer (MCF7), colon cancer (Caco-3) and normal lung (Wi38) cell line as control. Cytotoxicity of food additives was screened on multiple cell lines and examined by NR assay (Neutral Red assay). The present study focused on the cytotoxic activity of the food additives and its possible underlying mechanisms. The results showed that food additives; MSG, SB and saffron induced profound cytotoxicity in cancer cells of human colon cancer (Caco-3) (IC50 = 33.92, 15.01, 3.98 μg/ml), human breast cancer (MCF7) (IC50 = 12.79, 0.378, 10.73 μg/ml), human lung cancer cell line (A549) (IC50 = 27.37, 0.45, 2.46 μg/ml), respectively. Moreover, food additives exhibited cytotoxic activity on normal lung cell lines (Wi38) (IC50 = 4.25, 0.733, 18.14 μg/ml). These data indicated that food additives decreased cell viability in malignant and nonmalignant cells as well as confirmed the occurrence of their cytotoxic effects.