Toxicity at the cellular level of artificial synthetic flavorings
The goal of the present study was to evaluate the cytotoxicity and genotoxicity of artificial synthetic flavoring agents Cookie and Tutti-frutti. To this end, root meristem cells of Allium cepa L. were exposed to these substances in exposure times of 24 and 48 hours using individual doses of 0.3; 0...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Maringá
2016-12-01
|
| Series: | Acta Scientiarum: Biological Sciences |
| Subjects: | |
| Online Access: | https://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/30751 |
| _version_ | 1811228573802954752 |
|---|---|
| author | Ila Monize Sousa Sales Jussara Damascena de Oliveira Fabelina Karollyne Silva dos Santos Lidiane de Lima Feitoza João Marcelo de Castro e Sousa Ana Paula Peron |
| author_facet | Ila Monize Sousa Sales Jussara Damascena de Oliveira Fabelina Karollyne Silva dos Santos Lidiane de Lima Feitoza João Marcelo de Castro e Sousa Ana Paula Peron |
| author_sort | Ila Monize Sousa Sales |
| collection | DOAJ |
| description |
The goal of the present study was to evaluate the cytotoxicity and genotoxicity of artificial synthetic flavoring agents Cookie and Tutti-frutti. To this end, root meristem cells of Allium cepa L. were exposed to these substances in exposure times of 24 and 48 hours using individual doses of 0.3; 0.6 and 0.9 mL and doses combined as follows: 0.3 mL + 0.3 mL; 0.6 mL and 0.9 mL + 0.6 mL + 0.9 mL. After applying the treatments, root meristems were fixed, hydrolyzed, stained and analyzed a total of 5,000 cells using an optical microscope to evaluate each dose and combined treatment. All three doses of Cookie flavoring and combined treatments significantly inhibited cell division of the tissue studied. Doses of Tutti-Frutti caused no change in cell division rate. In addition, doses of both flavorings and treatments combining these solutions induced cell aberrations in a significant number of cells to the A. cepa system. Therefore, under these analytical conditions, Cookie flavoring and combined doses were cytotoxic and genotoxic, and Tutti-Frutti flavoring, although non-cytotoxic, demonstrated genotoxic action.
|
| first_indexed | 2024-04-12T10:00:51Z |
| format | Article |
| id | doaj.art-71b7db6595544e2b9b13fccef2710ee9 |
| institution | Directory Open Access Journal |
| issn | 1679-9283 1807-863X |
| language | English |
| last_indexed | 2024-04-12T10:00:51Z |
| publishDate | 2016-12-01 |
| publisher | Universidade Estadual de Maringá |
| record_format | Article |
| series | Acta Scientiarum: Biological Sciences |
| spelling | doaj.art-71b7db6595544e2b9b13fccef2710ee92022-12-22T03:37:34ZengUniversidade Estadual de MaringáActa Scientiarum: Biological Sciences1679-92831807-863X2016-12-0138310.4025/actascibiolsci.v38i3.3075114187Toxicity at the cellular level of artificial synthetic flavoringsIla Monize Sousa SalesJussara Damascena de OliveiraFabelina Karollyne Silva dos SantosLidiane de Lima FeitozaJoão Marcelo de Castro e SousaAna Paula Peron The goal of the present study was to evaluate the cytotoxicity and genotoxicity of artificial synthetic flavoring agents Cookie and Tutti-frutti. To this end, root meristem cells of Allium cepa L. were exposed to these substances in exposure times of 24 and 48 hours using individual doses of 0.3; 0.6 and 0.9 mL and doses combined as follows: 0.3 mL + 0.3 mL; 0.6 mL and 0.9 mL + 0.6 mL + 0.9 mL. After applying the treatments, root meristems were fixed, hydrolyzed, stained and analyzed a total of 5,000 cells using an optical microscope to evaluate each dose and combined treatment. All three doses of Cookie flavoring and combined treatments significantly inhibited cell division of the tissue studied. Doses of Tutti-Frutti caused no change in cell division rate. In addition, doses of both flavorings and treatments combining these solutions induced cell aberrations in a significant number of cells to the A. cepa system. Therefore, under these analytical conditions, Cookie flavoring and combined doses were cytotoxic and genotoxic, and Tutti-Frutti flavoring, although non-cytotoxic, demonstrated genotoxic action. https://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/30751flavoringscell divisioncell aberrationscytotoxicitygenotoxicity |
| spellingShingle | Ila Monize Sousa Sales Jussara Damascena de Oliveira Fabelina Karollyne Silva dos Santos Lidiane de Lima Feitoza João Marcelo de Castro e Sousa Ana Paula Peron Toxicity at the cellular level of artificial synthetic flavorings Acta Scientiarum: Biological Sciences flavorings cell division cell aberrations cytotoxicity genotoxicity |
| title | Toxicity at the cellular level of artificial synthetic flavorings |
| title_full | Toxicity at the cellular level of artificial synthetic flavorings |
| title_fullStr | Toxicity at the cellular level of artificial synthetic flavorings |
| title_full_unstemmed | Toxicity at the cellular level of artificial synthetic flavorings |
| title_short | Toxicity at the cellular level of artificial synthetic flavorings |
| title_sort | toxicity at the cellular level of artificial synthetic flavorings |
| topic | flavorings cell division cell aberrations cytotoxicity genotoxicity |
| url | https://www.periodicos.uem.br/ojs/index.php/ActaSciBiolSci/article/view/30751 |
| work_keys_str_mv | AT ilamonizesousasales toxicityatthecellularlevelofartificialsyntheticflavorings AT jussaradamascenadeoliveira toxicityatthecellularlevelofartificialsyntheticflavorings AT fabelinakarollynesilvadossantos toxicityatthecellularlevelofartificialsyntheticflavorings AT lidianedelimafeitoza toxicityatthecellularlevelofartificialsyntheticflavorings AT joaomarcelodecastroesousa toxicityatthecellularlevelofartificialsyntheticflavorings AT anapaulaperon toxicityatthecellularlevelofartificialsyntheticflavorings |