Determination of the effects of food preservatives benzoic acid and sodium nitrate on lifespan, fertility and physical growth in Caenorhabditis elegans

Abstract

Presently, the use of protective food additives such as benzoic acid and sodium nitrate is quite common. However, it was found that these additives, which initially appeared to be harmless, led to the emergence of a number of health problems. Cancer and diseases and deaths with no apparent causes are among the leading concerns. Therefore, the studies which can reveal the genotoxic potential of food preservatives and their negative effects on human health are very important in terms of ensuring food safety. Many model organisms are used to show these negative effects. Caenorhabditis elegans (C. elegans) is an important model organism, which is frequently used in determining the negative effects and toxic doses of substances that are toxic to or may have toxic effects on humans. In the present study, the aim was to determine the effects of different doses of benzoic acid and sodium nitrate, which are among the protective food additives known to cause certain diseases in humans, on lifespan, fertility and physical growth of C. elegans. Within the scope of the study; instead of the standard nutrient, C. elegans was supplemented with 5 different doses (0.006 g, 0.01 g, 0.02 g, 0.05 g, 0.1 g/10 mL) of benzoic acid and consequently, sodium nitrate, and lifespan, fertility and physical growth changes were examined in C. elegans which were exposed to different doses of benzoic acid and sodium nitrate. The findings were evaluated by reaching to comparisons with the control groups. At the end of the study, it has been determined that 0.01 g, 0.02 g, 0.05 g, 0.1 g/10 mL doses of benzoic acid, and all the administered doses of sodium nitrate (0.006 g, 0.01 g, 0.02 g, 0.05 g, 0.1 g/10 mL) have detrimental effects on lifespan, fertility and physical growth in C. elegans. On the other hand, 0.006 g/10 mL dose of benzoic acid did not cause any significant difference in lifespan and when compared to the control group. However, at a dose of 0.006 g/10 mL of benzoic acid, physical growth and fertility was found to be less than that of control group. As a result, it was determined that benzoic acid and sodium nitrate have negative effects on lifespan, fertility and physical growth due to dose increase.

A Review on the Toxicological Effects of Food Preservatives Using Allium Cepa L. As Test Plant

“…The mutagenic potential of propyl gallate was assessed using L5178Y tk+/ mouse lymphoma cells. At all tested doses, significant mutagenic responses were observed [37]. A relatively high dose of PG as a food additive induces toxicity and carcinogenicity [34].…”

Thuricins: Novel Leaderless Bacteriocins with Potent Antimicrobial Activity Against Gram-Positive Foodborne Pathogens

“…Foodborne pathogens, such as Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Escherichia coli, and Salmonella enterica, are the primary causes of foodborne diseases . Although preservatives used in food processing inhibit the multiplication of foodborne pathogens, improper use of chemical preservatives can result in unwanted side effects detrimental to human health. − In contrast, biopreservatives, such as bacteriocins, which are peptides or proteins produced by bacteria through ribosomal synthesis, exhibit high antimicrobial activity against foodborne pathogens; are less or nontoxic, tasteless, and colorless; and are widely welcomed by consumers. − Currently, three bacteriocins, namely nisin, pediocin, and carnocyclin A, have been developed as food preservatives. However, only nisin has been widely used as a preservative on a large scale, and it is associated with defects such as low solubility and limited stability under neutral and alkaline conditions. , Therefore, there exists an urgent need for the identification and development of new bacteriocins with better physicochemical properties and antimicrobial activity.…”

In-vitro antifungal activity of leaf, stem bark and root extracts of Irvingia gabonensis against fungi associated with its seed deterioration

“…Traditional methods of preservation usually aim to exclude air, moisture and microorganisms or to provide environments in which organisms that might cause spoilage cannot survive (Abdulmumeen and Sururah, 2012). Effects of food preservatives such as sodium benzoate, sodium nitrite and sulphur dioxide on human health can vary with age and health status, the side effects include cancer, heart damage, asthma, behavioural changes, headache, acidity, increase in blood pressure, dermatological reactions and allergic reactions (Gomaa et al, 2013;Sarac and Sari, 2019).…”