Mutagenicity of the food colour brown FK and constituents in Salmonella typhimurium

Venitt, S.; Bushell, Claire

doi:10.1016/0165-1218(76)90029-x

Cited by 35 publications

(3 citation statements)

References 4 publications

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“…The individual components I and II (each present at about 18% in Brown FK product) were also mutagenic in TA1538 after metabolic activation (Venitt and Bushell, 1976). Mutagenicity was linearly dose-related in a range of 0-1 µmol/plate, with slopes of 0.35 mutants/nmol for component I and 1.5 mutants/nmol for component II.…”

Section: Genotoxicitymentioning

confidence: 99%

“…Four other constituents (unspecified di-and tri-substituted diamines) and sulphanilic acid were inactive. The authors concluded that components I and II were largely responsible for the mutagenic activity of Brown FK (Venitt and Bushell, 1976).…”

Section: Genotoxicitymentioning

confidence: 99%

“…In this study, the mutagenic potency of different Brown FK samples (from different manufacturers) and its individual components were investigated in Salmonella typhimurium (TA1535, TA1537 and TA1538) with and without metabolic activation with rat liver S9 (Venitt and Bushell, 1976). Brown FK induced frame shift mutations in TA1538 in the presence of metabolic activation.…”

Section: Genotoxicitymentioning

confidence: 99%

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Scientific Opinion on the re‐evaluation of Brown FK (E 154) as a food additive

Aguilar¹,

Charrondière²,

Dusemund³

et al. 2010

EFS2

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The Panel on Food Additives and Nutrient Sources added to Food provides a scientific opinion re-evaluating the safety of Brown FK (E 154). Brown FK is a food colouring substance permitted only in kippers at a maximum concentration of 20 mg/kg, which has been previously evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the EU Scientific Committee for Food (SCF) in 1983. The SCF established an Acceptable Daily Intake (ADI) of 0.15 mg/kg body weight (bw)/day. JECFA withdrew their temporary ADI of 0.075 mg/kg bw/day for Brown FK at their latest evaluation in 1987, as the toxicological data were considered inadequate. The Panel was not provided with a newly submitted dossier and based its evaluation on previous evaluations, additional literature that became available since then and the data available following a public call for data. The Panel calculated an anticipated refined dietary exposure to Brown FK for European children ranging from 0.03 to 0.07 mg/kg bw/day in average, and from 0.03 to 0.14 mg/kg bw/day at the 95th percentile. For the adult population the anticipated mean dietary exposure ranged from 0.002 to 0.07 mg/kg bw/day, and from 0.007 to 0.14 mg/kg bw/day at the 95th percentile. The Panel noted uncertainties surrounding the NOAELs reported for Brown FK in a chronic toxicity study and a carcinogenicity study in rats. It also noted the treatmentrelated changes occurring at the highest dose level in the latter study and that, as reported by JECFA, histopathological examination of the lower groups had not been carried out. The Panel considered, in line with JECFA, that this examination should have been carried out. The Panel considers therefore that it is unable to conclude on the safety of Brown FK given the deficiencies in the available toxicity database on the colour. KEY WORDSBrown FK, E 154, CAS Registry Number 8062-14-4, food colouring substance, sodium 4-(2,4-diaminophenylazo)benzenesulphonate, sodium 4-(4,6-diamino-m-tolylazo)benzenesulphonate, disodium 4,4'- Brown FK (E 154) is a multi-component mixture of mono-, di-and tri-azo dyes authorised as a food additive in the EU and previously evaluated by both the EU Scientific Committee for Food (SCF) in 1984 and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1977(JECFA) in , 1978(JECFA) in , 1985(JECFA) in , 1986(JECFA) in and 1987 Brown FK is described as consisting of a mixture of sodium 4-(2,4-diaminophenylazo) benzenesulphonate (component I), sodium 4-(4,6-diamino-m-tolylazo)benzenesulphonate (component II), disodium 4,4'-(4,6-diamino-1,3-phenylenebisazo)dibenzenesulphonate (component III), disodium 4,4'-(2,4-diamino-1,3-phenylenebisazo)dibenzenesulphonate (component IV), disodium 4,4'-(2,4-diamino-5-methyl-1,3-phenylenebisazo)dibenzenesulphonate (component V) and trisodium 4,4',4"-(2,4-diaminobenzene-1,3,5-trisazo)tribenzenesulphonate (component VI), together with subsidiary colouring matters and with water, sodium chloride and/or sodium sulphate as the principal uncoloured components.Th...

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Section: Genotoxicitymentioning

confidence: 99%

Section: Genotoxicitymentioning

confidence: 99%

Section: Genotoxicitymentioning

confidence: 99%

See 1 more Smart Citation

Scientific Opinion on the re‐evaluation of Brown FK (E 154) as a food additive

Aguilar¹,

Charrondière²,

Dusemund³

et al. 2010

EFS2

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Screening of Azo dyes for mutagenicity with ames/salmonella assay

Kaur

Sandhu

Grover

1993

Environ and Mol Mutagen

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Azo dyes, the largest portion of manufactured dyestuffs, are primarily used as colouring substances in food, textiles, and the plastic industry. It has been estimated that 128 tonnes per annum of dyes are released into the environment worldwide [Anliker, 1977]. Certain azo compounds are known to be mutagenic in bacterial tests [Yahagi et al., 1975; Venitt and Bushell, 1976; Brown et al., 1978]. Watersoluble dyes are biotransformed by intestinal micro-organisms in the gastro intestinal tract, and the toxicity, mutagenicity, and carcinogenicity of these dyes in the gut or liver may be attributed to their metabolites. Since it is desirable to have a genotoxic evaluation of a chemical being released into the environment in order to check their indiscriminate use, a project has been initiated to determine the mutagenicity of the azo dyes being used commercially. The present report deals with the results of 13 dyes tested in Salmonella typhimurium with and without metabolic activation.

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Effects of age, species difference, antibiotics and toxicants on intestinal enzyme activity and genotoxicity

Chadwick

George

Kohan

et al. 1993

Enviro Toxic and Chemistry

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Altered intestinal enzyme activity significantly affects the biotransformation and toxicity of many xenobiotics. This article summarizes research, supported by the U.S. Air Force Bioenvironmental Hazards Research Program, that employs a novel gas‐liquid chromatographic assay to investigate the effects of age, species difference, antibiotics, and environmental chemicals on enzyme activity in various regions of the intestinal tract. Significant research findings include the following: (a) age‐dependent alterations in enzyme activity in the gastrointestinal (GI) tract of the developing animal that suggest a changing susceptibility to toxicants during this period; (b) discovery of previously unreported mucosal enzymes in the small intestine that are present in germ‐free rats and are not susceptible to antibiotics; (c) markedly greater intestinal nitroreductase activity and significantly higher bioactivation of the procarcinogen 2,6‐dinitrotoluene (DNT) in CD‐1 mice than in Fischer 344 rats; (d) significantly altered intestinal enzyme activity in rats pretreated with lindane, pentachlorophenol, 2,4,5‐trichlorophenoxyacetic acid (2,4,5‐T), or Aroclor 1254; (e) potentiated DNT genotoxicity by Aroclor 1254 and pentachlorophenol pretreatment; and (f) a transient antagonism of DNT genotoxicity by 2,4,5‐T pretreatment. Enzyme activity in the small intestine may have greater toxicological importance than previously thought in the biotransformation of environmental chemicals and as an indicator of change in the microbial flora.

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Mutagenicity of the food colour brown FK and constituents in Salmonella typhimurium

Cited by 35 publications

References 4 publications

Scientific Opinion on the re‐evaluation of Brown FK (E 154) as a food additive

Scientific Opinion on the re‐evaluation of Brown FK (E 154) as a food additive

Screening of Azo dyes for mutagenicity with ames/salmonella assay

Effects of age, species difference, antibiotics and toxicants on intestinal enzyme activity and genotoxicity

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