Absence of mutagenic activity in salmonella and of clastogenic activity in cho cells of caramel colours I, II, III and IV

Allen, Juliann; Brooker, P C; Jones, E.; Adams, Kevin; Richold, M.

doi:10.1016/0278-6915(92)90065-s

Cited by 13 publications

(11 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The Ames test has been used to demonstrate mutagenic activity toward different fractions of Maillard reaction products, previously [5,6,42] showing positive response to triose reductones [43], furans, ketones, and a number of acids, esters, and alcohols [44]. Similarly, studies that have reported TA-100 and TA-98 tester strains to show relative mutagenicity for caramelized sucrose [44,45] are in conflict with other workers who have not observed similar mutagenicity over a wide range of concentrations for commercial caramels, both with and without S-9 preincubation [23,46].…”

Section: Clastogenic and Mutagenic Properties Of Caramelized Sucrosementioning

confidence: 56%

Chemistry and genotoxicity of caramelized sucrose

Kitts

Kopeć

et al. 2006

Molecular Nutrition Food Res

View full text Add to dashboard Cite

Caramelization of a 1% sucrose solution at 180 degrees C accompanied characteristic changes in pH, Mr, UV-absorbance, and fluorescence values as well as increased reducing power activity after 40-60 min. Similar changes occurred to sucrose heated at 150 degrees C, after 150-240 min. Bioactivity of caramelized sucrose samples was tested for mutagenic activity, using Salmonella typhimurium strains TA-98 and TA-100, respectively, as well as the Saccharomyces D7 yeast strain for mitotic recombination and Chinese hamster ovary cells (CHO) to assess clastogenicity. Caramelized sucrose expressed no mutagenicity in the TA-98 strain, but gave positive (p < 0.05) results with the TA-100, base-pair substitution strain. Similarly, mitotic recombination in the Saccharomyces D7 yeast strain and clastogenic activity in CHO cells were induced when exposed to caramelized sucrose. In the all cases, preincubation with S-9 reduced (p < 0.05) the mutagenic activities of caramelized sucrose. Fractionation of the caramelized sucrose into volatile and nonvolatile compounds was performed and tested for clastogenicity using CHO cells. Volatile components contributed approximately 10% to total clastogenicity, which was enhanced by the presence of S-9. Nonvolatile components recovered, consisting of relatively lower Mr, gave highest (p < 0.05) clastogenic activity, denoting that higher Mr caramel colors are relatively free of this property.

show abstract

Section: Clastogenic and Mutagenic Properties Of Caramelized Sucrosementioning

confidence: 56%

Chemistry and genotoxicity of caramelized sucrose

Kitts

Kopeć

et al. 2006

Molecular Nutrition Food Res

View full text Add to dashboard Cite

show abstract

“…Salmonella typhimurium plate incorporation assay (Ames test) was used by Allen et al (1992) to examine a total of 15 caramel colors for genotoxic activity. Representatives of all 4 classes of caramel color were tested for genotoxic potential in the Ames test.…”

Section: Caramel Toxicitymentioning

confidence: 99%

Food caramels: a review

2012

View full text Add to dashboard Cite

Caramel, defined as coloring agent and as an antioxidant, is being used in several kinds of food products. It has been classified into 4 classes to satisfy the requirement of several food and beverage systems. The variation in its consistency owing to its basic content of milk solids, sugars, and fat has been studied. Several methods have been found to estimate the amount of color provided by caramel in food products. Various formulations have been cited for the production of caramel by eradicating the frequent areas of problems during its processing. Caramel has been used as a synthetic colorant replacer in the baking and beverage industries. Researchers have aimed to ascertain the contribution to the antioxidant activity of some caramel-containing soft drinks. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an acceptable daily intake (ADI) of Class I caramel color as "not specified"; that of Class II as 0-160 mg/kg body weight; that of Class III as 0-200 mg/kg body weight; and that of Class IV as 0-200 mg/kg body weight. This paper is an overview of the classification, physicochemical nature, formulations, coloring properties, antioxidant properties, and toxicity of caramel in different food systems.

show abstract

“…As reported by JECFA, Class II Caustic Sulphite Caramel at 2.5-20 µl/plate was neither mutagenic nor bacteriotoxic in the Ames test using S. typhimurium strains TA98, TA100, TA1535, TA1537, and TA1538, with or without metabolic activation by rat liver S-9 fraction (Richold and Jones, 1980c;Richold et al, 1984a, unpublished studies not available to the Panel). No mutagenic activity of Class II Caustic Sulphite Caramel in S. typhimurium at exposure levels of up to 20 mg/plate and no in vitro evidence for clastogenic effects in CHO cells at exposure levels of up to 5 mg/ml were reported in the study of Allen et al, which examined these two endpoints for all four classes of caramel colours (Allen et al, 1992). The Panel noted that it is not clear whether the result reported for Class II Caustic Sulphite Caramel in the publication of Allen et al (1992) was also that reported in the earlier unpublished reports of Richold and Jones (1980c) and Richold et al (1984a).…”

Section: Class II Caustic Sulphite Caramelmentioning

confidence: 97%

“…No mutagenic activity of Class II Caustic Sulphite Caramel in S. typhimurium at exposure levels of up to 20 mg/plate and no in vitro evidence for clastogenic effects in CHO cells at exposure levels of up to 5 mg/ml were reported in the study of Allen et al, which examined these two endpoints for all four classes of caramel colours (Allen et al, 1992). The Panel noted that it is not clear whether the result reported for Class II Caustic Sulphite Caramel in the publication of Allen et al (1992) was also that reported in the earlier unpublished reports of Richold and Jones (1980c) and Richold et al (1984a).…”

Section: Class II Caustic Sulphite Caramelmentioning

confidence: 97%

See 1 more Smart Citation

Scientific Opinion on the re‐evaluation of caramel colours (E 150 a,b,c,d) as food additives

2011

EFS2

View full text Add to dashboard Cite

The ANS Panel provides a scientific opinion re-evaluating the safety of the caramel colours (E150a (Class I), E150b (Class II), E150c (Class III), E150d (Class IV)) used as food additives. The caramel colours are a complex mixture of compounds produced by heating carbohydrates under controlled heat and chemical processing conditions; they are divided into four classes according to the manufacturing reactants used. The caramel colours were previously evaluated by the SCF and by JECFA, which concluded that a numerical ADI was not necessary for Class I, but established ADIs for the other classes of caramels, ranging from160-200 mg/kg bw/day. Given the consistency in the toxicological database, the Panel establishes a group ADI of 300 mg/kg bw/day for the caramel colours, by applying an uncertainty factor of 100 to a NOAEL of 30 g/kg bw/day (highest dose tested) identified in 13-week rat studies with Class IV and a similar NOAEL identified in a rat reproductive toxicity study, also with Class IV. Comparable NOAELS for Classes II, III and IV were reported in the SCF and JECFA evaluations. Within this group ADI, the Panel establishes an individual ADI of 100 mg/kg bw/day for Class III due to new information regarding the immunotoxicity of THI. The Panel concludes that the anticipated dietary exposure of child and adult populations may exceed the ADIs for Classes I, III and IV caramels, but exposure estimates to Class II were below the ADI. Exposure estimates for the caramel constituents THI, 4-MEI and SO 2 are not of concern, but the Panel welcomes additional studies to clarify remaining uncertainties regarding effects of THI on the immune system. The Panel notes that other constituents of caramel colours including 5-HMF and furan may be present at levels that may be of concern, and considers that the specifications should include maximum levels for these constituents. © European Food Safety Authority, 2011 KEY WORDSPlain Caramel, Caustic Caramel, caramel colour I, E 150a, Caustic Sulphite Caramel, caramel colour II, E 150b, Ammonia Caramel, caramel colour III, E 150c, Sulphite Ammonia Caramel, caramel colour IV, E 150d, CAS Registry Number 8028-89-5, food colouring substance. Re-evaluation of caramel colours (E 150 a,b,c,d) SUMMARYFollowing a request from the European Commission, the Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion re-evaluating the safety of caramel colours (E 150a,b,c,d) when used as food colouring substances.Caramel colours are colouring substances authorised as food additives in the EU, and are classified according to the reactants used in their manufacture as follows: Class I Plain Caramel or Caustic Caramel (E 150a); Class II Caustic Sulphite Caramel (E 150b); Class III Ammonia Caramel (E 150c) and Class IV Sulphite Ammonia Caramel (E 150d).The four classes of caramel colours have been previously evaluated by the EU Scientific Committee for Food (SCF), by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and by the ...

show abstract

Absence of mutagenic activity in salmonella and of clastogenic activity in cho cells of caramel colours I, II, III and IV

Cited by 13 publications

References 7 publications

Chemistry and genotoxicity of caramelized sucrose

Chemistry and genotoxicity of caramelized sucrose

Food caramels: a review

Scientific Opinion on the re‐evaluation of caramel colours (E 150 a,b,c,d) as food additives

Contact Info

Product

Resources

About