Citogenotoxicidade de aromatizantes utilizados na fabricação de alimentos industrializados

Objetivou-se no presente estudo avaliar a toxicidade em nível celular de aromatizantes de baunilha (AB), nas doses 0,2, 0,4, 0,8 e 1,6 mL, e de Tutti-frutti (ATF), nas doses 0,3; 0,6, 1,2 e 2,4 mL, combinados entre si, por meio de quatro associações, AB 0,2 mL/ATF 0,3 mL; AB 0,4mL/ATF 0,6 mL; AB 0,8 mL/ATF 1,2 mL e AB 1,6 mL/ATF 2,4 mL. Para a análise da toxicidade utilizou-se as células meristemáticas de raízes de Allium cepa, que após a exposição as soluções aromatizantes, foram fixadas, hidrolisadas, coradas e analisadas em microscópio óptico. Os resultados obtidos foram avaliados pelo teste Qui-quadrado, a 5%. Com base nos resultados obtidos verificou-se que todas as associações causaram efeito antiproliferativo as células do tecido analisado, bem como, número significativo de alterações de fuso mitótico. Dessa forma, as associações de baunilha e tutti-frutti, nas condições de análises estabelecidas para este estudo, foram citotóxicas e genotóxicas aos meristemas de raízes

Cytogenotoxicity of shakes added with synthetic microingredients

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 A and B were evaluated at concentrations of 0.05; 0.10 and 0.20 g/mL, and C at the concentration 0.08; 0.16 and 0.32 g/mL. The diet products at the three concentrations tested, including those suggested as ideal for consumption by the manufacturers, at the two exposure times considered, were found to have significant antiproliferative effect on the meristems evaluated. However, none of the treatments caused significant cellular changes to the tissues of roots. Thus, the products tested were cytotoxic, but not genotoxic, to root meristem cells of A. cepa. Furthermore, it was observed that in all the treatments performed, in the three concentrations, the majority of the dividing cells were at prophase, not being observed cells at anaphase and telophase. Thus, it is suggested to conduct more in-depth studies on the cytotoxicity of these shakes in physiologically more complex bioassays for the verification and deepening of the data obtained here

Procjena akutne toksičnosti umjetnih aroma grožđa, šljive i naranče pomoću testova in vivo

The present study evaluates the acute toxicity of synthetic grape, plum and orange flavourings 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 flavouring. The results of the plant test showed that grape, plum and orange flavourings, at both exposure times, inhibited cell division and promoted the formation of a significant number of micronuclei and mitotic spindle changes. These alterations were observed in at least one exposure time analysed, demonstrating a significant cytotoxic, genotoxic and mutagenic activity. In mouse bioassay, animals treated with 2.0, 5.0 and 10.0 mL/kg of flavouring 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 flavouring significantly induced the formation of micronucleated cells in the bone marrow of animals. Therefore, under the study conditions, the grape, plum and orange flavouring additives promoted significant toxicity to cells of the test systems used.U radu je ispitan akutni toksični učinak umjetnih aroma grožđa, šljive i naranče u dozama od 3,5; 7 i 14 mL/kg tijekom 24 i 48 sati na meristemske stanice korijena luka (Allium cepa) te u peroralnim dozama od 0,5; 1; 2; 5 i 10 mL/kg tijekom 7 dana na eritrocite iz koštane srži miševa. Rezultati pokazuju da je izlaganje meristemskih stanica korijena luka umjetnim aromama grožđa, šljive i naranče tijekom 24 i 48 sata inhibiralo diobu stanica te potaklo tvorbu većeg broja mikronukleusa i promjenu strukture diobenog vretena. Promjene su uočene već nakon 24 sata, što potvrđuje znatnu citotoksičnost, genotoksičnost i mutagenost umjetnih aroma. Miševi hranjeni s 2, 5 i 10 mL/kg umjetnih aroma uginuli su prije sedmog dana tretmana. Dodatak umjetnih aroma u dozama od 0,5 i 1 mL/kg smanjio je broj eritrocita u koštanoj srži miševa, a dodatak arome grožđa znatno je potaknuo tvorbu mikronukleusa. Stoga je zaključeno da arome grožđa, šljive i naranče pri navedenim uvjetima imaju izraženi toksični učinak na meristemske stanice korijena luka i eritrocite iz koštane srži miševa

Microingredientes aromatizantes sintéticos artificiais em associação: triagem para a atividade citotóxica e genotóxica

We aimed to evaluate the cyto- and genotoxicity of Cookie and Vanilla artificial synthetic food flavorings at doses 0.3, 0.6, and 0.9 mL, used in association  as the following treatments: 0.3 + 0.3 mL; 0.6 + 0.6 mL; and 0.9 + 0.9 mL. The assay was conducted using meristematic root cells of Allium cepa L., with exposure times of 24 and 48 h. After fixation, hydrolysis, and staining of root meristems, a total 5000 cells were analyzed under light microscopy for assessment of each control and exposure time. All studied associations, at both exposure times, showed a significant decrease in cell division. Treatments also showed a statistically significant increase in number of alterations in the mitotic spindle and micronuclei of cells from the studied tissue. Thus, food flavorings Cookie and Vanilla, when used in association and under the experimental conditions adopted in our study, are both cyto- and genotoxic to meristematic root cells of A. cepa.Objetivou-se neste trabalho avaliar a citotoxicidade e genotoxicidade de aromatizantes alimentares sintéticos artificiais de Biscoito e Baunilha, nas doses de 0,3; 0,6 e 0,9 ml, associados entre si a partir dos tratamentos 0,3 ml + 0,3 ml; 0,6 ml + 0,6 ml e 0,9 ml+ 0,9 ml. A avaliação se deu por meio das células meristemáticas de raízes de Allium cepa L., nos tempos de exposição de 24 e 48 horas. Os meristemas de raízes, após fixados hidrolisados e corados, foram analisados em microscópio óptico, onde se avaliou para o controle e tempo de exposição de cada tratamento um total de 5.000 células. Todos os tratamentos em estudos, nos dois tempos de exposição considerados, reduziram significativamente a divisão celular e ocasionaram número estatisticamente significativo de alterações de fuso mitótico e micronúcleos nas células do sistema teste utilizado. Dessa forma, os aromatizantes alimentares de Biscoito e Baunilha em associação, nas condições de estudos estabelecidas, foram citotóxicos e genotóxicos as células de meristemas de raízes de A. cepa

Microingredientes aromatizantes sintéticos artificiais em associação: triagem para a atividade citotóxica e genotóxica

We aimed to evaluate the cyto- and genotoxicity of Cookie and Vanilla artificial synthetic food flavorings at doses 0.3, 0.6, and 0.9 mL, used in association  as the following treatments: 0.3 + 0.3 mL; 0.6 + 0.6 mL; and 0.9 + 0.9 mL. The assay was conducted using meristematic root cells of Allium cepa L., with exposure times of 24 and 48 h. After fixation, hydrolysis, and staining of root meristems, a total 5000 cells were analyzed under light microscopy for assessment of each control and exposure time. All studied associations, at both exposure times, showed a significant decrease in cell division. Treatments also showed a statistically significant increase in number of alterations in the mitotic spindle and micronuclei of cells from the studied tissue. Thus, food flavorings Cookie and Vanilla, when used in association and under the experimental conditions adopted in our study, are both cyto- and genotoxic to meristematic root cells of A. cepa.Objetivou-se neste trabalho avaliar a citotoxicidade e genotoxicidade de aromatizantes alimentares sintéticos artificiais de Biscoito e Baunilha, nas doses de 0,3; 0,6 e 0,9 ml, associados entre si a partir dos tratamentos 0,3 ml + 0,3 ml; 0,6 ml + 0,6 ml e 0,9 ml+ 0,9 ml. A avaliação se deu por meio das células meristemáticas de raízes de Allium cepa L., nos tempos de exposição de 24 e 48 horas. Os meristemas de raízes, após fixados hidrolisados e corados, foram analisados em microscópio óptico, onde se avaliou para o controle e tempo de exposição de cada tratamento um total de 5.000 células. Todos os tratamentos em estudos, nos dois tempos de exposição considerados, reduziram significativamente a divisão celular e ocasionaram número estatisticamente significativo de alterações de fuso mitótico e micronúcleos nas células do sistema teste utilizado. Dessa forma, os aromatizantes alimentares de Biscoito e Baunilha em associação, nas condições de estudos estabelecidas, foram citotóxicos e genotóxicos as células de meristemas de raízes de A. cepa

Toxicity at the cellular level of artificial synthetic flavorings

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 hours 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. 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.

Assessment of Grape, Plum and Orange Synthetic Food Flavourings Using in vivo Acute Toxicity Tests

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