Cytogenetic effects of the food preservatives — Sodium benzoate and sodium sulphite on Vicia faba root meristems

Njagi, G. D. E.; Gopalan, H. N. B.

doi:10.1016/0165-1218(82)90131-8

Cited by 25 publications

(10 citation statements)

References 21 publications

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“…Benzoic acid was also found to increase chromosomal aberrations and decrease mitotic index in the root tips of Allium sativum after 24 and 48 h treatment with doses up to 500 mg/L (Yilmaz et al, 2008). Similar results were obtained with sodium benzoate (Njagi and Gopalan, 1982;Onyemaobi et al, 2012). Sodium benzoate was also positive in producing toxic effects using an in vitro screening with Chinese hamster cell line (Ishidate and Odashima, 1977;Ishidate et al, 1984).…”

Section: Cytogenetic Assaysupporting

confidence: 77%

Toxicity of food colours and additives: A review

Thomas¹,

Adegoke²

2015

Afr. J. Pharm. Pharmacol.

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Majority of consumer goods are required to be presented with good aesthetics in order to improve acceptability in terms of colours and in some instances taste. When related to food, beverages and drug products, additives are usually added to mask un-inviting colours, obscure offensive odours and increase taste. Food additives therefore include colourants, sweeteners, preservatives and anti-caking agents. Admissible daily intake limits are often recommended for these additives. Being food products, the amount consumed over time may be subject to individual preferences and thus negating the desire to regulate and control the amount consumed cumulatively. There have been several concerns about the safety of food additives and several batteries of tests, and reports are available in literature. This review attempted to give an update on reports that have surfaced in literature over recent past on the use and safety of food colours and other additives. Some safety concerns have been related to three determinations; cytotoxicity, genotoxicity and induction or potential of inducing mutagenicity. In order to accomplish these targeted evaluations, several tests have been prescribed by International conference on harmonization (ICH), organization for economic co-operation and development (OECD) and European food safety authority (EFSA). It is observed that no single test can give a full proof of safety of these food colours and additives, hence minimal tests are recommended to be carried out in order to guarantee safety of these products. Survey of literature, revealed that once some approved additives or colours become a subject of safety concerns, comprehensive evaluations are carried out by researchers and these have often led to the de-classification of some hitherto reported agents as being non-genotoxic or non-carcinogenic. The declassifications of some food colors and additives as human carcinogens are regularly done following the comprehensive evaluation of results of mutagenicity and genotoxicity tests in vitro and some in vivo tests in mammalian tissues and whole animals. However, such declassifications are often done with caution and the implication is that regular and more comprehensive tests must be carried out. In addition, the requirements of testing for chronic exposures to this and other agents must be emphasized to prevent occurrence of subtle yet terrible side effects resulting from consuming sub-toxic doses of the additives over time.

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Section: Cytogenetic Assaysupporting

confidence: 77%

Toxicity of food colours and additives: A review

Thomas¹,

Adegoke²

2015

Afr. J. Pharm. Pharmacol.

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“…Such chromosomal bridges were reported to be induced by other food preservatives like sodium benzoate and sodium sulphite in V . faba [38] . Induction of multipolarity may be caused by the disturbance of spindle formation, which is present in all the treatment group except BHT.…”

Section: Discussionmentioning

confidence: 99%

Assessment of genotoxicity of some common food preservatives using Allium cepa L. as a test plant

2014

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Food preservatives play important role in today's food supplies that are used to prolong the self-life of products by protecting them from deterioration caused by micro-organisms. In this study, investigations were carried out to study the impacts of food preservatives like butylated hydroxytoluene, butylated hydroxyanisole, sorbic acid, propyl gallate and sodium nitrate. The effects of these preservatives at concentration of 1000 ppm, 1500 ppm, 2000 ppm, 2500 ppm for 4 h, 8 h and 16 h of exposure period were studied on the root tips of Allium cepa. Cytological studies revealed statistically significant (p < 0.05) inhibition in mitotic index with an increase in concentration of the food preservatives when compared with the control. Most frequent cytological abnormalities observed were bridges, multipolarity, C-mitosis, stickiness and cell death. The total percentages of abnormalities were also increased with increasing concentration and time duration. The abnormalities (%) in root system caused by used preservatives were recorded as butylated hydroxytoluene < butylated hydroxyanisole < sodium nitrate < sorbic acid < propyl gallate.

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“…However, benzoate is toxic to ticks, mites, guinea pigs, rabbits and dogs (Türkoğlu 2007). SB and Sodium sulphite inhibits DNA synthesis, induces anaphasic bridges and chromatin erosion in interphase nuclei in Vicia faba roots (Njagi and Gopalan 1982). The use of SB as food preservative should be at range of 500-1000 mg/kg (The Ministry of Health of Turkey 2003) or 1,000 ppm as maximum level of use (Health Canada 2014).Research published in 2007 for the Food Standard Agency, U.K. suggests that certain artificial colours when mixed with SB shows hyperactive behaviour in children's.…”

mentioning

confidence: 99%

Genotoxic and mito-depressive effects of food preservatives on root meristems of barley (<i>Hordeum vulgare</i> L.)

Kumar

Pandey

2015

Chromosome Botany

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For human beings food is the basic source of energy. Food preservatives are essentially a class of food additives used in food processing which limit the growth of dangerous microbes and extend the lifespan of food. The toxic effects of elevated concentration of food preservatives beyond their optimum level of use in foods were recorded by conducting an in vivo experiment in root meristems of Hordeum vulgare L. with the implementation of Sodium benzoate (SB) and Boric acid (BA). Four variable concentrations of food preservatives viz. 0.5%, 1.0%, 1.5%, 2.0% were taken and treatment was given for 3 hours. Both preservatives impart various mito-depressive effects and abnormal chromosomal behaviour at all the treated concentrations in root meristems of Hordeum vulgare L. As concentration of doses increases, the active mitotic index (AMI) decreases and the phenomenon of chromosomal aberrations increases. The prevalent abnormalities reported were scattering, c-mitosis at metaphase and bridges at anaphase while stickiness, unorientation, laggards, etc. were also recorded. The result of present investigation elucidated that BA being a preservative imparts greater genotoxic anomalies in contrast to SB which affects to a lesser extent.

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Cytogenetic effects of the food preservatives — Sodium benzoate and sodium sulphite on Vicia faba root meristems

Cited by 25 publications

References 21 publications

Toxicity of food colours and additives: A review

Toxicity of food colours and additives: A review

Assessment of genotoxicity of some common food preservatives using Allium cepa L. as a test plant

Genotoxic and mito-depressive effects of food preservatives on root meristems of barley (<i>Hordeum vulgare</i> L.)

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