Assessment of chromosomal aberration in the bone marrow cells of Swiss Albino mice treated by 4-methylimidazole

Abstract

4-Methylimidazole (4-MEI) is formed during the production of certain caramel coloring agents used in many food and drink products. It may also be formed during the cooking, roasting, or other processing of some foods and beverages. So it was unintentionally consumed in worldwide. This study was aimed to investigate the genotoxic and cytotoxic effects of 4-MEI using chromosome aberration (CA) and mitotic index (MI) in Swiss Albino mice. In this research, CA and MI of the mouse bone marrow cells were analyzed after treating the animals with 4-MEI (100, 130 and 160 mg/kg) for 12 h and 24 h treatment times. All data were analyzed using statistical methods. 4-MEI significantly increased the percentage of CAs at all concentrations for 12 h and at highest concentration for 24 h treatment periods. 4-MEI at highest concentration for 12 h and at all concentrations for 24 h decreased the MI in comparison with control. Genotoxic and cytotoxic effects of 4-MEI at 24 h treatment periods were concentration dependent. Consequently, it can be said that 4-MEI have genotoxic and cytotoxic effect in mouse.

Food Safety and Nutraceutical Potential of Caramel Colour Class IV Using In Vivo and In Vitro Assays

“…This result agrees with the studies carried out by Brusick, et al [45], who did not find evidence of genotoxicity in the Salmonella plate incorporation test using 5 standard strains or in the Saccharomyces cerevisiae gene conversion assay. The lack of genotoxicity was also demonstrated by Norizadeh Tazehkand, et al [46], treating mice with 4-MeI. Colour caramel III was administrated to human males, and no significant differences were found in mean blood lymphocyte numbers compared to the respective control.…”

“…Sengar and Sharma [10] reported a low antioxidant activity of CAR in a review. 4-MeI was demonstrated to be antigenotoxic in mice [46]. However, most of the literature regarding caramel focused on the identification of the caramelisation products.…”