Despite their great importance for the food industry, flavorings, in general, raise a number of questions regarding their cytotoxicity, mutagenicity and carcinogenicity, since, in the literature, there are few studies found evaluating the toxicity on the systemic and cellular level, of these chemical compounds. The root meristems of Allium cepa (onion) are widely used for the assessment of toxicity of chemical compounds of interest. Thus, this study aimed to evaluate, in A. cepa meristematic cells, individually and in combination at the cellular level, the toxicity of synthetic Cheese and Cheddar Cheese food flavorings, identical to the natural, at doses of 1.0 and 2.0 mL, at exposure times of 24 and 48 hours. In combination we used 0.5 mL of Cheese flavor associated with 0.5 mL of Cheddar flavor; and 1.0 mL of Cheese flavor associated with 1.0 mL of Cheddar flavor, at exposure times of 24 and 48 hours. For these evaluations, we used groups of five onion bulbs, which were first embedded in distilled water and then transferred to their respective doses. The root tips were collected and fixed in acetic acid (3:1) for 24 hours. The slides were prepared by crushing and were stained with 2% acetic orcein. Cells were analyzed throughout the cell cycle, totaling 5,000 for each control and exposure time. The mitotic indices calculated and cellular aberrations observed were subjected to statistical analysis using the chi-square test (p <0.05). No chromosomal abnormalities nor those of mitotic spindle were observed for the treatments performed. The results, both individually and in combination, showed that the flavorings under study significantly reduced the cell division rate of the test system cells used. Therefore, under the conditions studied, the two flavorings were cytotoxic.Keywords: food additive, toxicity, cell cycle, test-plant system. Citotoxicidade de aromatizantes alimentares de Queijo e Queijo Cheddar sob meristemas de raízes de Allim cepa L ResumoApesar da grande importância para a indústria alimentícia, os aromatizantes, em geral, suscitam uma série de dúvidas quanto a sua citotoxicidade, mutagenicidade e carcinogenicidade, visto que, na literatura, poucos são os trabalhos encontrados avaliando a toxicidade, em nível sistêmico e celular, destes compostos químicos. Os meristemas de raízes de Allium cepa (cebola) são muito utilizados para a avaliação da toxicidade de compostos químicos de interesse. Desta forma, este trabalho teve por objetivo avaliar em células meristemáticas de A. cepa, de forma individual, a toxicidade em nível celular de aromatizantes alimentares sintéticos, idênticos aos naturais, de sabores Queijo e Queijo Cheddar, nas doses de 1,0 e 2,0 mL, nos tempos de exposição de 24 e 48 horas; e de forma associada, onde se utilizou 0,5 mL do aromatizante sabor Queijo associado a 0,5 mL do aromatizante sabor Queijo Cheddar; e 1,0 mL do aromatizante sabor Queijo associado a 1,0 mL do aromatizante sabor Queijo Cheddar, nos tempos de exposição de 24 e 48 horas. Para estas avaliações utilizou-...

The objective of this study was to evaluate the antiproliferative, cytotoxic and genotoxic potential of salty liquid synthetic flavorings of Butter, Cheddar Cheese and Onion. The antiproliferative potential (2.9-1500 µg/mL) was assessed by MTT assay after 72h using the human tumor lines SF-295 (glioblastoma), OVCAR-8 (ovarian), HCT-116 (colon) and HL-60 (promyelocytic leukemia) and primary cultures of murine Sarcoma 180 (S180) and peripheral blood mononuclear cells (PBMC). Allium cepa bulbs were exposed to growing respective doses (1 mL and 2 mL). Only Butter and Cheddar flavorings revealed cytotoxic activity on cancer cells, with IC 50 values ranging from 125.4 µg/mL (Cheddar -HCT-116) to 402.6 µg/mL (Butter -OVCAR-8). Butter flavoring was the most cytotoxic on PBMC (136.3 µg/mL) and increased cell division rate in relation to the mitotic index but did not cause cellular aberrations. Onion and Cheddar flavorings reduced the mitotic index after 24h and 48h exposure, but only Onion flavoring resulted in cellular aberrations and mitotic spindle abnormalities, such as anaphase and telophase bridges, micronucleated cells, conchicine-metaphases and amplifications. So, Butter, Onion and/or Cheddar flavorings caused significant changes in the division of meristematic cells of A. cepa and presented cytotoxic action even on decontrolled proliferating human tumor cells.

Introducción: Las complicaciones relacionadas con el acceso vascular a la hemodiálisis pueden resultar en intervenciones complejas, sin embargo, los cuidados prestados por los profesionales de la salud y los pacientes adultos pueden evitarlas. El objetivo es analizar la producción científica sobre los cuidados con accesos vasculares utilizados en la hemodiálisis para la elaboración del contenido de una cartilla educativa para el autocuidado del paciente. Método: Revisión integrativa de la literatura realizada en las bases de datos: LILACS, PUBMED, BDENF, SciELO y CINAHL. La búsqueda de los estudios se realizó entre septiembre y noviembre de 2019, en los idiomas portugués, inglés o español, utilizando los términos del DeCS y MeSH. La selección de los artículos fue realizada por tres investigadores y se extrajo la información: país, año de publicación, diseño del estudio, número de pacientes, intervenciones, resultados y nivel de evidencia científica. Se seleccionaron diez artículos procesados en el software IRAMUTEQ® y analizados descriptivamente mediante el modelo de Reinert. Resultados: Se organizaron siete clases: Cuidados del catéter después de la hemodiálisis; Cuidados de la FAV antes de la hemodiálisis; Cuidados de la FAV después de la hemodiálisis; Cuidados para evitar la interrupción del funcionamiento de la FAV; Autocuidado del paciente con la FAV; Cuidados realizados por el equipo de enfermería; Conocimiento del paciente sobre el cuidado de la piel y la punción de la FAV. Conclusión: Se identificó que los cuidados con los accesos vasculares más frecuentes se relacionan con la fístula arteriovenosa, y su gran representatividad en el tratamiento del paciente con enfermedad renal crónica. La síntesis del conocimiento proporcionada en esta revisión se utilizó para la elaboración de una cartilla educativa ya validada por especialistas y por pacientes que realizan hemodiálisis. Como citar este artículo: Rocha, Gabriela Araújo; Oliveira, Ana Karoline Lima de; Oliveira, Francisco Gerlai Lima; Rodrigues, Vitória Eduarda Silva; Moura, Antônio Gabriel de Sousa; Sousa, Evelton Barros; Machado, Ana Larissa Gomes. Cuidados com o acesso vascular para hemodiálise: revisão integrativa. Revista Cuidarte. 2020;12(3):e12090. http://dx.doi.org/10.15649/cuidarte.2090

No abstract