SummaryThe present study evaluates the acute toxicity of synthetic grape, plum and orange fl avourings 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 fl avouring. The results of the plant test showed that grape, plum and orange fl avourings, at both exposure times, inhibited cell division and promoted the formation of a signifi cant number of micronuclei and mitotic spindle changes. These alterations were observed in at least one exposure time analysed, demonstrating a signifi cant cytotoxic, genotoxic and mutagenic activity. In mouse bioassay, animals treated with 2.0, 5.0 and 10.0 mL/kg of fl avouring 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 fl avouring signifi cantly induced the formation of micronucleated cells in the bone marrow of animals. Therefore, under the study conditions, the grape, plum and orange fl avouring additives promoted signifi cant toxicity to cells of the test systems used.

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 hour 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.

ABSTRACT. The present study evaluated the acute toxicity at the cellular level of processed juice ready for consumption Orange and Grape flavors, produced by five companies with significant influence on the food market of South American countries, especially in Brazil. This evaluation was performed in root meristem cells of Allium cepa L., at the exposure times of 24 and 48 hours, directly with marketed liquid preparations. Based on the results, it was found that fruit juices, of all companies considered, promoted significant antiproliferative effect to root meristems at the exposure time of 24 hours and resulted in at both exposure times, statistically significant number of mitotic spindle changes and chromosomal breaks. Therefore, under the study conditions, all juice samples analyzed were cytotoxic, genotoxic and mutagenic to root meristem cells. These results indicate that such beverages have relevant potential to cause cellular disorders and, thus, need to be evaluated more fully in more complex test systems, as those in rodents, and then establish specific toxicity at the cellular level of these juices and ensure the well-being of those who consume them.Keywords: industrialized juice, cytotoxicity, genotoxicity, mutagenicity, meristem tissue.Sucos de frutas industrializados prontos para consumo: screening da toxicidade aguda em nível celular RESUMO. Objetivou-se neste trabalho avaliar a toxicidade aguda em nível celular de sucos industrializados prontos para beber, sabor laranja e uva, de cinco empresas alimentícias de reconhecida reputação no mercado de alimentos em países da América do Sul, especialmente o Brasil. Esta avaliação se deu por meio das células meristemáticas de raízes de Allium cepa L., nos tempos de exposição 24 e 48h, diretamente nos preparados líquidos comercializados. Com base nos resultados obtidos verificou-se que os sucos de frutas, de todas as empresas consideradas, promoveram expressivo efeito antiproliferativo aos meristemas de raízes já no tempo de exposição 24h, e ocasionaram número estatisticamente significativo de alterações de fuso mitótico e quebras cromossômicas nas células do tecido analisado em todo o tempo de análise. Portanto, nas condições de estudo estabelecidas, os sucos das empresas avaliadas foram citotóxicos, genotóxicos e mutagênicos. Estes resultados são importantes em razão de indicarem que tais alimentos têm relevante potencial em causar distúrbios celulares e, portanto, devem ser avaliados em sistemas com testes mais complexo, como os em roedores, para, dessa forma, estabelecer com propriedade a toxicidade em nível celular desses alimentos e assegurar o bem-estar daqueles que os consomem.Palavras-chave: sucos industrializados, citotoxicidade, genotoxicidade, mutagenicidade, tecido meristemático.

The toxic potential at the cellular level of industrialized Ginkgo biloba L. leaves was evaluated in meristematic cells of Allium cepa at concentrations of 0.1; 0.2 and 0.4 mg/ml. The industrialized products, from four pharmaceutical laboratories, were identified as A, B, C and D. Cell-level toxicity of dehydrated ginkgo leaf tea was also evaluated at concentrations of 0.15; 0.30 and 0.60 mg/ml. Dehydrated products were purchased from herbalists certified by ANVISA. The roots were exposed to teas and processed products for 24 and 48 hours. The results were submitted to the Chi-square test at 5%. However, industrialized ginkgo products at all concentrations caused antiproliferative effect. Also, the products purchased in pharmacies did not induce significant changes to root meristems. Therefore, industrialized ginkgo promoted cytotoxicity, however, they were not genotoxic to the bioassay used.

This study aimed to evaluate the cytotoxicity and genotoxicity and determine the LC50 concentration of powdered infant formulas widely marketed in South American countries. To this, milk samples, called as A, B, C and D, were analyzed in root meristem cells of Allium cepa, at concentrations of 0.075; 0.15 and 0.30 g mL -1 , for 24 and 48 hours; and through cell viability in culture of normal line cells, via MTT test, for 24 hours, in the concentrations 0.018; 0.0375; 0.075 and 0.15 g mL -1 . In A. cepa, all dairy products in the three concentrations caused significant inhibition of cell division in the meristems within the first 24 hours of exposure. In the in vitro evaluation, all milk formulas at 0.15 g mL -1 , as well as milk A at a concentration of 0.037 g mL -1 , C at 0.075 g mL -1 and D at 0.037 g mL -1 , significantly reduced the cellular viability of the cell culture exposed to the foods studied, being potentially toxic. The milk A was considered the most toxic, with LC50 of 0.031 g mL -1 , and B as the least toxic, with LC50 of 0.15 g mL -1 . Therefore, the milk evaluated caused significant instability in cells of the test systems used and were characterized as cytotoxic.

Elaborado por Maurício Amormino Júnior-CRB6/2422 O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores. 2019 Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais.

The goal of this study was to evaluate the cytotoxicity and genotoxicity of diet shakes of three brands widely marketed in Brazil, named in this study of A, B and C. Assessments were carried out on root meristem cells of Allium cepa at exposure times 24 and 48 hours. The products (treatments) for Resumo Objetivou-se na presente pesquisa avaliar a citotoxicidade e a genotoxicidade de diet shakes de três marcas amplamente comercializadas no Brasil, denominadas neste estudo de A, B e C. As avaliações foram realizadas em células meristemáticas de raízes de Allium cepa nos tempos de exposição 24 e 48 horas. Os produtos (tratamentos) referentes as marcas A e B foram avaliados nas concentrações 0,05; 0,10 e 0,20 g/mL, e C na concentração 0,08; 0,16 e 0,32

Objetivou-se no presente estudo avaliar a toxicidade em nível celular de aromatizantes alimentares de Biscoito e Tutti-frutti, nas doses 0,3; 0,6 e 1,3 mL, combinados entre si, em que para a dose de um aditivo associou-se uma dose diferente do outro aditivo de aroma e sabor em estudo. Para a análise das associações de aromatizantes utilizaram-se as células meristemáticas de raízes de Allium cepa. Após os tratamentos, as raízes foram fixadas, hidrolisadas, coradas e analisadas em microscópio óptico. Os resultados obtidos foram avaliados pelo teste estatístico Qui-quadrado, a 5%. Com base nos resultados, verificou-se que todas as associações causaram efeito antiproliferativo às células do tecido analisado, mostrando, nas condições de análises estabelecidas, efeito citotóxico. Ainda, os tratamentos induziram número expressivo de alterações de fuso mitótico, como metáfases com perda de cromossomos, metáfases poliploides, pontes anafásicas e telofásicas e micronúcleos, caracterizando tais associações como genotóxicas. Esses resultados sugerem que esses aditivos em combinação têm habilidade em causar toxicidade em nível celular. Assim, outros testes, tais como aqueles com roedores e em culturas de células, devem ser realizados, com premência, a fim de definir melhor a toxicidade de tais microingredientes, de modo a assegurar adequadamente a segurança da população que faz uso deles.