Effects of sorbic acid and its salts on chromosome aberrations, sister chromatid exchanges and gene mutations in cultured chinese hamster cells

Hasegawa, Mitsugu; Nishi, Yoshisuke; Ohkawa, Yoshihiko; Inui, Naomichi

doi:10.1016/0278-6915(84)90219-9

Cited by 55 publications

(32 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, prolonged storage of sodium sorbate has reportedly yielded an oxidative degradation product, 4, 5-oxohexanoate which is mutagenic in the Ames test (Jung et al, 1992;Schiffmann and Schlatter, 1992) and may be partly responsible for the weak genotoxic results reported in cultured Chinese hamster V79 cells and wing spot test of Drosophila (Hasegawa et al, 1984;Schlatter et al, 1992).…”

Section: Sorbic Acid and Sorbatesmentioning

confidence: 99%

Toxicity of food colours and additives: A review

Thomas¹,

Adegoke²

2015

Afr. J. Pharm. Pharmacol.

View full text Add to dashboard Cite

Majority of consumer goods are required to be presented with good aesthetics in order to improve acceptability in terms of colours and in some instances taste. When related to food, beverages and drug products, additives are usually added to mask un-inviting colours, obscure offensive odours and increase taste. Food additives therefore include colourants, sweeteners, preservatives and anti-caking agents. Admissible daily intake limits are often recommended for these additives. Being food products, the amount consumed over time may be subject to individual preferences and thus negating the desire to regulate and control the amount consumed cumulatively. There have been several concerns about the safety of food additives and several batteries of tests, and reports are available in literature. This review attempted to give an update on reports that have surfaced in literature over recent past on the use and safety of food colours and other additives. Some safety concerns have been related to three determinations; cytotoxicity, genotoxicity and induction or potential of inducing mutagenicity. In order to accomplish these targeted evaluations, several tests have been prescribed by International conference on harmonization (ICH), organization for economic co-operation and development (OECD) and European food safety authority (EFSA). It is observed that no single test can give a full proof of safety of these food colours and additives, hence minimal tests are recommended to be carried out in order to guarantee safety of these products. Survey of literature, revealed that once some approved additives or colours become a subject of safety concerns, comprehensive evaluations are carried out by researchers and these have often led to the de-classification of some hitherto reported agents as being non-genotoxic or non-carcinogenic. The declassifications of some food colors and additives as human carcinogens are regularly done following the comprehensive evaluation of results of mutagenicity and genotoxicity tests in vitro and some in vivo tests in mammalian tissues and whole animals. However, such declassifications are often done with caution and the implication is that regular and more comprehensive tests must be carried out. In addition, the requirements of testing for chronic exposures to this and other agents must be emphasized to prevent occurrence of subtle yet terrible side effects resulting from consuming sub-toxic doses of the additives over time.

show abstract

Section: Sorbic Acid and Sorbatesmentioning

confidence: 99%

Toxicity of food colours and additives: A review

Thomas¹,

Adegoke²

2015

Afr. J. Pharm. Pharmacol.

View full text Add to dashboard Cite

show abstract

“…Though food preservatives play an important role in the safety of food supply, many studies revealed the potential genotoxic and mutagenic effects of the additives (Hasegawa et al 1984;Schlatter et al 1992;Schiffmann and Schlatter 1992;Yılmaz et al 2008Yılmaz et al , 2009Mamur et al 2010;Zengin et al 2011). Hasegawa et al (1984) reported that SS showed genotoxic effects in Chinese Hamster V79 cells at 200-800 lg/ml concentrations in CAs, SCEs and gene mutation tests.…”

Section: Introductionmentioning

confidence: 99%

“…Hasegawa et al (1984) reported that SS showed genotoxic effects in Chinese Hamster V79 cells at 200-800 lg/ml concentrations in CAs, SCEs and gene mutation tests. This genotoxic effect is consistent with other results obtained in Syrian Hamster embryo (SHE) fibroblast cells at 120-1,200 lg/ml concentrations, with MN and cell transformation tests in stored solution (Schiffmann and Schlatter 1992) and in Chinese Hamster V79 cells at 2,500 lg/ml concentration, with evaluation of mitotic index (MI) (Hasegawa et al 1984). Münzner et al (1990) demostrated that stored SS (100 mg/kg body weight) weakly increased number of CAs and MN frequency.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Genotoxicity of food preservative sodium sorbate in human lymphocytes in vitro

et al. 2012

View full text Add to dashboard Cite

“…The degradation of sorbate was Because of the wide use of sorbates a large number of studies followed in the years after 1984. It was reported that sorbic acid and its salts have a potential genotoxin hazard (Abe and Sasaki, 1977, Hasegawa et al, 1984, Ishidate and Odashima, 1977). Mamur's et al (2010) results also showed that potassium sorbate is genotoxic to the human peripheral blood lymphocytes in vitro.…”

Section: Mold Contaminations In Cheese and During Cheese Processingmentioning

confidence: 99%

Isolation of Antifungal Lactic Acid Bacteria from Food Sources and Their Use to Inhibit Mold Growth in Cheese

Zhao¹

View full text Add to dashboard Cite

A large amount of cheese is lost every year due to mold contamination.Biopreservation, which is the use of biological entities (microbes) and their metabolites to suppress microbial spoilage instead of chemical preservatives has lately gained increasing interest. Lactic acid bacteria (LAB) have the potential for use in biopreservation, because they are safe to consume and naturally exist in many foods. In this study, fifteen strains of lactobacilli isolated from dairy products, vegetables, and fermented pickles were tested by agar overlay assay for their anti--mold activity. Six strains grown on MRS agar showed strong inhibitory activity against a target mold (Penicillium sp. at 10 5 spores/ml) isolated from the surface of Cheddar cheese. The isolates were identified by biochemical tests using API CHL50 strips. Five strains were identified as Lactobacillus plantarum, and one strain as Pediococcus pentasaceus. Well--diffusion method was used to demonstrate anti--mold activity in concentrated cell--free supernatants. Supernatants from all strains showed inhibition of the target mold (indicator). The anti--mold compound(s) produced by all the strains was heat--resistant (100 o C for 15 min). Supernatants from 5 strains retained the anti--mold activity when the pH was adjusted to 6.8 ± 0.2, while one v strain DC2 isolated from cheese lost its anti--mold activity at that pH. Temperature of incubation of cultures affected anti--mold activity. The optimum was 37 o C. Very little or no inhibition was noted when cultures were incubated at either 10 or 55 °C.A preliminary study of applying anti--mold lactobacilli in Cheddar cheese was completed. Anti--mold LAB was added to the cheese milk as an adjunct to give 10 5 cfu/ml. After 1--week and 1--month ripening, mold (10~20 spores) was added on to the surface, and the cheese was wrapped loosely. The appearance of the mold on cheese surface was monitored. Mold was not present on the 1--week old cheese "NB in milk" until the 6 th day after the control cheese (made without strain NB) showed signs of mold. The 1--month old cheese "NB in milk " extended the shelf life 17 days longer than the control cheese.

show abstract

Effects of sorbic acid and its salts on chromosome aberrations, sister chromatid exchanges and gene mutations in cultured chinese hamster cells

Cited by 55 publications

References 9 publications

Toxicity of food colours and additives: A review

Toxicity of food colours and additives: A review

Genotoxicity of food preservative sodium sorbate in human lymphocytes in vitro

Isolation of Antifungal Lactic Acid Bacteria from Food Sources and Their Use to Inhibit Mold Growth in Cheese

Contact Info

Product

Resources

About