Assessment of Grape, Plum and Orange Synthetic Food Flavourings Using in vivo Acute Toxicity Tests
The present study evaluates the acute toxicity of synthetic grape, plum and orange flavourings 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....
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2017-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | https://hrcak.srce.hr/file/262774 |
| _version_ | 1827283077170200576 |
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| author | Ila Monize Sousa Sales Janaína Sousa Barbosa Fabelina Karollyne Silva dos Santos Felipe Cavalcanti Carneiro da Silva Paulo Michel Pinheiro Ferreira João Marcelo de Castro e Sousa Ana Paula Peron |
| author_facet | Ila Monize Sousa Sales Janaína Sousa Barbosa Fabelina Karollyne Silva dos Santos Felipe Cavalcanti Carneiro da Silva Paulo Michel Pinheiro Ferreira João Marcelo de Castro e Sousa Ana Paula Peron |
| author_sort | Ila Monize Sousa Sales |
| collection | DOAJ |
| description | The present study evaluates the acute toxicity of synthetic grape, plum and orange flavourings 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 flavouring. The results of the plant test showed that grape, plum and orange flavourings, at both exposure times, inhibited cell division and promoted the formation of a significant number of micronuclei and mitotic spindle changes. These alterations were observed in at least one exposure time analysed, demonstrating a significant cytotoxic, genotoxic and mutagenic activity. In mouse bioassay, animals treated with 2.0, 5.0 and 10.0 mL/kg of flavouring 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 flavouring significantly induced the formation of micronucleated cells in the bone marrow of animals. Therefore, under the study conditions, the grape, plum and orange flavouring additives promoted significant toxicity to cells of the test systems used. |
| first_indexed | 2024-04-24T09:29:44Z |
| format | Article |
| id | doaj.art-4598000cd8c446bf806167b8970200c8 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-04-24T09:29:44Z |
| publishDate | 2017-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-4598000cd8c446bf806167b8970200c82024-04-15T14:07:12ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062017-01-0155113113710.17113/ftb.55.01.17.4770Assessment of Grape, Plum and Orange Synthetic Food Flavourings Using in vivo Acute Toxicity TestsIla Monize Sousa Sales0Janaína Sousa Barbosa1Fabelina Karollyne Silva dos Santos2Felipe Cavalcanti Carneiro da Silva3Paulo Michel Pinheiro Ferreira4João Marcelo de Castro e Sousa5Ana Paula Peron6Laboratory of Cytogenetics and Mutagenesis (LaCM), Biological Sciences Academic Course, Campus Senador Helvídio Nunes de Barros (CSHNB), Federal University of Piauí (UFPI), Picos, 64049-550 Piauí, BrazilLaboratory of Cytogenetics and Mutagenesis (LaCM), Biological Sciences Academic Course, Campus Senador Helvídio Nunes de Barros (CSHNB), Federal University of Piauí (UFPI), Picos, 64049-550 Piauí, BrazilLaboratory of Cytogenetics and Mutagenesis (LaCM), Biological Sciences Academic Course, Campus Senador Helvídio Nunes de Barros (CSHNB), Federal University of Piauí (UFPI), Picos, 64049-550 Piauí, BrazilDepartment of Biophysics and Physiology, Postgraduate Programs in Pharmaceutical Sciences, Center of Health Sciences, Federal University of Piauí (UFPI), Teresina, 64049-550 Piauí, BrazilDepartment of Biophysics and Physiology, Postgraduate Programs in Pharmaceutical Sciences, Center of Health Sciences, Federal University of Piauí (UFPI), Teresina, 64049-550 Piauí, BrazilDepartment of Biophysics and Physiology, Postgraduate Programs in Pharmaceutical Sciences, Center of Health Sciences, Federal University of Piauí (UFPI), Teresina, 64049-550 Piauí, BrazilPostgraduate Program in Genetics and Improvement, Federal University of Piauí (UFPI), Teresina, 64049-550 Piauí, BrazilThe present study evaluates the acute toxicity of synthetic grape, plum and orange flavourings 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 flavouring. The results of the plant test showed that grape, plum and orange flavourings, at both exposure times, inhibited cell division and promoted the formation of a significant number of micronuclei and mitotic spindle changes. These alterations were observed in at least one exposure time analysed, demonstrating a significant cytotoxic, genotoxic and mutagenic activity. In mouse bioassay, animals treated with 2.0, 5.0 and 10.0 mL/kg of flavouring 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 flavouring significantly induced the formation of micronucleated cells in the bone marrow of animals. Therefore, under the study conditions, the grape, plum and orange flavouring additives promoted significant toxicity to cells of the test systems used.https://hrcak.srce.hr/file/262774aroma and flavour additivestoxicitycell divisionmitotic spindle changesmicronucleus |
| spellingShingle | Ila Monize Sousa Sales Janaína Sousa Barbosa Fabelina Karollyne Silva dos Santos Felipe Cavalcanti Carneiro da Silva Paulo Michel Pinheiro Ferreira João Marcelo de Castro e Sousa Ana Paula Peron Assessment of Grape, Plum and Orange Synthetic Food Flavourings Using in vivo Acute Toxicity Tests Food Technology and Biotechnology aroma and flavour additives toxicity cell division mitotic spindle changes micronucleus |
| title | Assessment of Grape, Plum and Orange Synthetic Food Flavourings Using in vivo Acute Toxicity Tests |
| title_full | Assessment of Grape, Plum and Orange Synthetic Food Flavourings Using in vivo Acute Toxicity Tests |
| title_fullStr | Assessment of Grape, Plum and Orange Synthetic Food Flavourings Using in vivo Acute Toxicity Tests |
| title_full_unstemmed | Assessment of Grape, Plum and Orange Synthetic Food Flavourings Using in vivo Acute Toxicity Tests |
| title_short | Assessment of Grape, Plum and Orange Synthetic Food Flavourings Using in vivo Acute Toxicity Tests |
| title_sort | assessment of grape plum and orange synthetic food flavourings using in vivo acute toxicity tests |
| topic | aroma and flavour additives toxicity cell division mitotic spindle changes micronucleus |
| url | https://hrcak.srce.hr/file/262774 |
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