Re-examination of potassium sorbate and sodium sorbate for possible genotoxic potential

Münzner, Ruth; Guigas, Claudia; Renner, H.W.

doi:10.1016/0278-6915(90)90085-2

Cited by 50 publications

(35 citation statements)

References 11 publications

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“…This genotoxic effect is consistent with other results obtained in Syrian Hamster embryo (SHE) fibroblast cells at 120-1,200 lg/ml concentrations, with MN and cell transformation tests in stored solution (Schiffmann and Schlatter 1992) and in Chinese Hamster V79 cells at 2,500 lg/ml concentration, with evaluation of mitotic index (MI) (Hasegawa et al 1984). Münzner et al (1990) demostrated that stored SS (100 mg/kg body weight) weakly increased number of CAs and MN frequency. Mukherjee et al (1988) revealed that sorbic acid increased SCEs and frequency of MN at the highest dose (150 mg/kg body weight) in bone marrow cells of mice.…”

Section: Introductionsupporting

confidence: 91%

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Genotoxicity of food preservative sodium sorbate in human lymphocytes in vitro

et al. 2012

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Section: Introductionsupporting

confidence: 91%

“…Some authors compared the genotoxic effect of sorbic acid and its sodium and potassium salts. They found that SS was more genotoxic than sorbic acid and potassium sorbate (Hasegawa et al 1984;Münzner et al 1990). …”

Section: Introductionmentioning

confidence: 99%

Genotoxicity of food preservative sodium sorbate in human lymphocytes in vitro

et al. 2012

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“…Other studies have reported the lack of mutagenic andcarcinogenic potential in both in vitro and in vivo models (Ishidate et al, 1984;Münzner et al, 1990;Walker, 1990;Schiffmann and Schlatter, 1992;Mamur et al, 2010). However, prolonged storage of sodium sorbate has reportedly yielded an oxidative degradation product, 4, 5-oxohexanoate which is mutagenic in the Ames test (Jung et al, 1992;Schiffmann and Schlatter, 1992) and may be partly responsible for the weak genotoxic results reported in cultured Chinese hamster V79 cells and wing spot test of Drosophila (Hasegawa et al, 1984;Schlatter et al, 1992).…”

Section: Sorbic Acid and Sorbatesmentioning

confidence: 99%

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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“…There was no notable contrast in the MI in T-lymphocytes following treatment with all the tested concentrations either. However, MN have been observed after treatment with different food additives in several reports [21,22].…”

Section: Effects In Mothers and Their Fetuses: Mn Formation And MI Inmentioning

confidence: 99%

Effect of sodium benzoate on DNA breakage, micronucleus formation and mitotic index in peripheral blood of pregnant rats and their newborns

Saatci

Erdem

Bayramov

et al. 2016

Biotechnology & Biotechnological Equipment

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Sodium benzoate (SB) is one of the most widely used additives in food products in the world. The aim of this study was to assess the effect of three different concentrations of SB on the DNA breakage in liver cells and on the micronuclei formation and the mitotic index in lymphocytes of pregnant rats and their fetuses, as well as to evaluate the effects of SB on the fetus development. The results showed that general genomic injuries were present in almost all the liver cell samples obtained from the SB group compared with the control (non-treated) group. This indicates that SB usage may cause DNA damage and increase micronuclei formation. We recommend that pregnant women should avoid consuming foodstuffs containing SB as an additive.

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Re-examination of potassium sorbate and sodium sorbate for possible genotoxic potential

Cited by 50 publications

References 11 publications

Genotoxicity of food preservative sodium sorbate in human lymphocytes in vitro

Genotoxicity of food preservative sodium sorbate in human lymphocytes in vitro

Toxicity of food colours and additives: A review

Effect of sodium benzoate on DNA breakage, micronucleus formation and mitotic index in peripheral blood of pregnant rats and their newborns

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