Assessment of genotoxic effects of benzyl derivatives by the comet assay

Demir, Eşref; Kocaoğlu, Serap; Kaya, Bülent

doi:10.1016/j.fct.2010.02.016

Cited by 71 publications

(33 citation statements)

References 28 publications

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“…Among these compounds benzoic alcohol stands out, as it is responsible for maintaining uniformity and facilitating incorporation and dispersion of the fl avour in food products. Analysing the action at the cellular level of this diluent, Demir et al (28) found that the alcohol promoted signifi cant damage to the mitotic spindle and therefore to cell division in human peripheral blood cells.…”

Section: Resultsmentioning

confidence: 99%

Acute Toxicity of Grape, Plum and Orange Synthetic Food Flavourings Evaluated in in vivo Test Systems

Sales

Barbosa

Santos

et al. 2017

Food Technol. Biotechnol.

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SummaryThe present study evaluates the acute toxicity of synthetic grape, plum and orange fl avourings in root meristem cells of Allium cepa at the doses of 3.5, 7.0 and 14.0 mL/kg and exposure times of 24 and 48 h, and in bone marrow erythrocytes of mice treated orally for seven days with 0.5, 1.0, 2.0, 5.0 and 10.0 mL/kg of fl avouring. The results of the plant test showed that grape, plum and orange fl avourings, at both exposure times, inhibited cell division and promoted the formation of a signifi cant number of micronuclei and mitotic spindle changes. These alterations were observed in at least one exposure time analysed, demonstrating a signifi cant cytotoxic, genotoxic and mutagenic activity. In mouse bioassay, animals treated with 2.0, 5.0 and 10.0 mL/kg of fl avouring died before the seventh day of treatment. The amounts of 0.5 and 1.0 mL/kg of the three additives were cytotoxic to erythrocytes, and treatment with the grape fl avouring signifi cantly induced the formation of micronucleated cells in the bone marrow of animals. Therefore, under the study conditions, the grape, plum and orange fl avouring additives promoted signifi cant toxicity to cells of the test systems used.

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Section: Resultsmentioning

confidence: 99%

Acute Toxicity of Grape, Plum and Orange Synthetic Food Flavourings Evaluated in in vivo Test Systems

Sales

Barbosa

Santos

et al. 2017

Food Technol. Biotechnol.

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“…For the class of diluents, important compounds for maintaining uniformity and facilitating the incorporation and dispersion of concentrate flavors in food products, Demir, Kocaoglu, and Kaya (2010) reported that benzoic alcohol at high concentrations led to significant damage to the mitotic spindle and therefore for cell division in human peripheral blood cells. The diluent diacetyl (2,3-butanedione) in lymphoma gene mutation assay in rats caused significant damage to loci on chromosome 11 of these cells, causing loss of gene expression for thymidine kinase enzyme in these animals (Whittaker, Clarke, San, Begley, & Dunkel, 2008).…”

Section: Resultsmentioning

confidence: 99%

<b>Toxicity in food flavorings at the cellular level associated with each other at different doses

Silva

Santana

Sales

et al. 2016

Acta Sci. Biol. Sci.

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ABSTRACT. This study aimed to examine the cytotoxicity and genotoxicity of synthetic flavorings, nature identical, Chocolate, Strawberry and Condensed Milk. This evaluation was performed in root meristem cells of Allium cepa L., in exposure times of 24 and 48 hours and using doses of 0.2; 0.4 and 0.6 mL, in combination, in which one of the three doses of a flavoring was combined with a different dose of one of the two other flavor additives studied. Roots were fixed in Carnoy's solution, hydrolyzed in hydrochloric acid, stained with acetic orcein and then analyzed, under light microscopy, 5,000 cells for each treatment. For data analysis, it was used Chi-square test at 5%. All the treatments with combinations between the flavorings Chocolate/Strawberry and Strawberry/Condensed Milk reduced, in both exposure times considered, cell division of A. cepa roots, proving to be cytotoxic. In turn, the treatments with the association of Chocolate/Condensed Milk did not change significantly the mitotic index of the cells analyzed. The Strawberry flavoring was the most cytotoxic among the additives tested. None of the evaluated associations was genotoxic under the study conditions.Keywords: aroma and flavor additives, cytotoxicity, genotoxicity, A. cepa.Toxicidade em nível celular de aromatizantes alimentares associados entre si em diferentes doses RESUMO. Objetivou-se nesta pesquisa avaliar a citoxicidade e genotoxicidade de aromatizantes alimentares sintéticos de chocolate, morango e leite condensado. Esta avaliação ocorreu por meio das células meristemáticas de raízes de A. cepa L., nos tempos de exposição de 24 e 48h e nas doses de 0,2; 0,4 e 0,6 mL, em associação, em que para uma das três doses de um dos aromatizantes associou-se uma dose diferente de um dos outros dois aditivos de aroma em estudo. Em seguida, as raízes foram fixadas em solução de Carnoy, hidrolisadas em ácido clorídrico e coradas com orceína acética. Analisaram-se, em microscópio óptico, 5.000 células para cada grupo tratamento, e utilizou-se o teste estatístico Qui-quadrado a 5% para análise dos dados. A partir dos resultados, verificou-se que todos os tratamentos decorrentes das associações entre chocolate/morango e morango/leite condensado reduziram, nos dois tempos de exposição considerados, a divisão celular das raízes A. cepa, mostrando-se citotóxicos. Já os tratamentos provenientes da associação chocolate/leite condensado não alteraram de forma significativa os índices mitóticos das células do tecido em análise. Foi possível inferir que o aditivo de morango foi o mais citotóxico dos aditivos em estudo. Nenhuma das associações avaliadas foi genotóxica nestas condições de estudo.Palavras-chave: aditivo de aroma e sabor, citotoxicidade, genotoxicidade, A. cepa.

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“…Benzyl alcohol is frequently used as diluent in foods to maintain uniformity and facilitate incorporation and dispersion of flavors. It was showed that high concentrations of benzyl alcohol promoted significant damage to the mitotic spindle and, therefore, interfered in cell division of human blood cells (Demir et al 2010). However, these results can not be extrapolated for the present results obtained with flavorings of butter, cheddar cheese, since their ingredients are unclear yet.…”

Section: Resultsmentioning

confidence: 99%

Are salty liquid food flavorings in vitro antitumor substances?

Carvalho

Moura

Rodrigues

et al. 2016

An. Acad. Bras. Ciênc.

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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.

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Assessment of genotoxic effects of benzyl derivatives by the comet assay

Cited by 71 publications

References 28 publications

Acute Toxicity of Grape, Plum and Orange Synthetic Food Flavourings Evaluated in in vivo Test Systems

Acute Toxicity of Grape, Plum and Orange Synthetic Food Flavourings Evaluated in in vivo Test Systems

<b>Toxicity in food flavorings at the cellular level associated with each other at different doses

Are salty liquid food flavorings in vitro antitumor substances?

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