Mutagenicity of UV-irradiated maltol in Salmonella typhimurium

Watanabe-Akanuma, Mie; Inaba, Yohei; Ohta, Toshihiro

doi:10.1093/mutage/gel057

Cited by 16 publications

(10 citation statements)

References 27 publications

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“…One Member State raised concerns with respect to the mutagenicity observed in vitro for UV-treated maltol, a compound present in bread crust (Watanabe-Akanuma et al, 2007). In this study, untreated maltol was not mutagenic up to 5 mg/plate in the Ames test.…”

Section: Effect Of the Uv Treatment On Bread Constituents And Potential Toxicity Thereofmentioning

confidence: 64%

Scientific Opinion on the safety of UV‐treated bread as a novel food EFSA Panel on Dietetic Products, Nutrition and Allergies

Products¹

2015

EFS2

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Following a request from the European Commission, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA Panel) was asked to carry out the additional assessment for UV-treated bread as a novel food (NF) in the context of Regulation (EC) No 258/97, taking into account the comments and objections of a scientific nature raised by Member States. The NF is bread to which a treatment with UV radiation is applied after baking in order to convert ergosterol, which is present in bread as a result of yeast fermentation, to vitamin D 2 . The provided compositional data, the specifications (i.e. vitamin D 2 content of 0.75-3 μg/100 g in the UV-treated bread, 1-5 g/100 g of yeast in the dough) and the data from batch testing do not give rise to safety concerns. The data provided on the production process are sufficient and do not give rise to safety concerns. The Panel considers that even if it is conservatively assumed that all consumed breads are UV-treated and contain the maximum proposed amount of 3 µg vitamin D 2 /100 g, it is highly unlikely that tolerable upper intake levels for vitamin D, established by EFSA for various age groups, will be exceeded. The NF is not nutritionally disadvantageous. Under certain conditions, UV treatment may result in reactions of biomolecules. However, the levels of potential reaction products that may be formed under the employed conditions are low compared with the reactions induced by the baking process. Therefore, the Panel considers that it is not necessary to perform additional analyses and that the absence of toxicological studies with the novel food is acceptable. The risk of allergic reactions to the NF is not dissimilar to that associated with conventional bread. The Panel considers that bread enriched with vitamin D 2 through UV treatment is safe under the conditions of use as specified by the applicant. The NF is bread to which a treatment with UV radiation is applied after baking in order to convert ergosterol, which is present in bread as a result of yeast fermentation, to vitamin D 2 (ergocalciferol). Specifications of the NF include the intended vitamin D 2 content (0.75-3 μg/100 g) in the UV-treated bread and the amount of yeast (1-5 g/100 g) required in the dough in order to achieve the amount of vitamin D 2 . © EuropeanThe applicant provided compositional data on macro-and micronutrients in various types of bread subjected to the UV treatment at pilot and commercial scale. The UV-treated breads contained significant amounts of vitamin D 2 , while the contents in the control breads were below the limit of detection. The contents of water, protein, fat, carbohydrate, fibre, different groups of fatty acids, vitamin E and B vitamins in the UV-treated breads were comparable to those in the control breads. The UV treatment results in the formation of vitamin D 2 in only a thin outer layer (i.e. crust, 2-3 mm) of the bread. Peroxide values and folate contents in crust and crumb following UV treatment were comparable to those determined in the control. The Pa...

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Section: Effect Of the Uv Treatment On Bread Constituents And Potential Toxicity Thereofmentioning

confidence: 64%

Scientific Opinion on the safety of UV‐treated bread as a novel food EFSA Panel on Dietetic Products, Nutrition and Allergies

Products¹

2015

EFS2

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“…And so we used the LED right at 550 nm. Maltol (3-hydroxy-2-methyl-4-pyrone) is used as positive control of singlet oxygen scavenging activity [ 17 , 18 ].…”

Section: Methodsmentioning

confidence: 99%

Singlet Oxygen Scavenging Activity and Cytotoxicity of Essential Oils from Rutaceae

Satoh

Shibano³

et al. 2008

J. Clin. Biochem. Nutr.

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Summary Since we have been exposed to excessive amounts of stressors, aromatherapy for the relaxation has recently become very popular recently. However, there is a problem which responds to light with the essential oil used by aromatherapy. It is generally believed that singlet oxygen is implicated in the pathogenesis of various diseases such as light-induced skin disorders and inflammatory responses. Here we studied whether essential oils can effectively scavenge singlet oxygen upon irradiation, using the electron spin resonance (ESR) method. Green light was used to irradiate twelve essential oils from rutaceae. Among these twelve essential oils, eight were prepared by the expression (or the compression) method (referred to as E oil), and four samples were prepared by the steam distillation method (referred to as SD oil). Five E oils enhanced singlet oxygen production. As these essential oils may be phototoxic, it should be used for their use whit light. Two E oils and three SD oils showed singlet oxygen scavenging activity. These results may suggest that the antioxidant activity of essential oils are judged from their radical scavenging activity. Essential oils, which enhance the singlet oxygen production and show higher cytotoxicity, may contain much of limonene. These results suggest that limonene is involved not only in the enhancement of singlet oxygen production but also in the expression of cytotoxic activity, and that attention has to be necessary for use of blended essential oils.

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“…S. typhimurium strains TA1975P (hisG46, rfa/pKM101) and TA100 (hisG46, uvrB, rfa/pKM101) were used for the reverse mutation assays. TA1975P was constructed by conjugation between TA1975 (hisG46, rfa) (18) and Escherichia coli WP2000 (trpE, pro)/pKM101 (mucAB, amp) (19,20). TA1975 and WP2000/pKM101 were mixed in nutrient broth and incubated overnight at 379 C without shaking.…”

Section: Methodsmentioning

confidence: 99%

Additive Mutagenic Effects of DNA Damages Induced by Multiple Mutagens at Virtually Non-mutagenic Dose Level of Each

Ohta

2007

Genes and Environment

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DNA damages provoked by the six mutagens (furylframide, MX, 4-nitroquinoline N-oxide, sodium azide, 1nitropyrene, and captan) used in the present study have been known to subject to the nucleotide excision repair system. Therefore, they induced base-substitution mutations much more e‹ciently in Salmonella typhimurium TA100 (hisG46, rfa, uvrB/pKM101), a strain deˆcient in nucleotide excision repair, than in TA1975P (hisG46, rfa/pKM101). Doses below undetectable level in the reverse mutation assay were selected as those that were apparently mutagenic to the repair-deˆcient strain TA100 but not to the repair-proˆcient strain TA1975P in this study. Then, the six mutagens were mixed at virtually nonmutagenic dose level of each and a possible combined mutagenic eŠect was investigated. A signiˆcant and reproducible increase in the number of revertants in TA1975P was observed with combined mutagens. The results suggest that DNA adduct formation at virtually non-mutagenic dose level was additive, with the total amount re‰ecting the mutagenicity.

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Mutagenicity of UV-irradiated maltol in Salmonella typhimurium

Cited by 16 publications

References 27 publications

Scientific Opinion on the safety of UV‐treated bread as a novel food EFSA Panel on Dietetic Products, Nutrition and Allergies

Scientific Opinion on the safety of UV‐treated bread as a novel food EFSA Panel on Dietetic Products, Nutrition and Allergies

Singlet Oxygen Scavenging Activity and Cytotoxicity of Essential Oils from Rutaceae

Additive Mutagenic Effects of DNA Damages Induced by Multiple Mutagens at Virtually Non-mutagenic Dose Level of Each

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