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

Abstract

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.

Antiproliferative, genotoxic and mutagenic potential of synthetic chocolate food flavoring

“…Corroborating the result of inhibition of cell proliferation, Silva et al (2016) evaluated a synthetic, liquid food flavoring of chocolate also produced and marketed in Brazil, in concentrations 0.2; 0.4 and 0.6 mL/L -concentrations closer to those usually recommended by manufacturers of chocolate flavor and flavor additives in Brazil, which is 1.00 mL -and found a drastic reduction in cell proliferation in root meristem tissues of A. cepa during 24 and 48 hours of exposure. Likewise, Silva et al (2017) assessed the toxicity of an artificial, liquid chocolate flavoring marketed in Brazil, in concentrations 0.5; 1.0; 2.0; 5.0 and 10.0 mL/L in bone marrow cells of mice treated via gavage for seven days, and reported a significant cytotoxicity to hematopoietic cells by drastically reducing cell division.…”

Cytogenotoxicity of shakes added with synthetic microingredients

“…Sales et al (2017) and Silva et al (2016) evaluated these flavorings in root meristem cells of A. cepa and verified that these additives, at all doses and times of analysis considered, drastically reduced the cell division of the tissues analyzed, being potentially cytotoxic. Gultekin et al (2013) observed that these flavorings had the property of inducing significant damage to the mitotic spindle, and, consequently, the cellular division of premature erythrocytes of mice, expressively inducing the formation of micronucleated cells in the bone marrow of these animals.…”

“…According to Caritá and Marin-Morales (2008), cell division indices below the negative control, when considered significant, indicate the presence of agents whose toxic action impairs the growth and development of organisms subjected to these substances. In addition, Gomes et al (2013), Sales et al (2016) and Moura et al (2016) argue that the inhibition of cell proliferation triggered by cytotoxic compounds in tissues of intense cell proliferation and normal performance and/or no cell changes -such as the root meristems used herein to assess the toxicity of diet shakes -is extremely harmful to the organism, since it has the property of inhibiting or limiting the replacement of cells, altering the protein synthesis and, consequently, resulting in malfunction of the organ where it is located.…”