Anti-angiogenic and oxidative effects of sodium benzoate at different concentrations in chorioallantoic membrane model

Abstract

Aim: Due to the increased consumption of packaged foods, exposure to food additives is also increasing. Sodium benzoate (SB), a frequently used food additive, is generally used in alcoholic beverages, fruit, and vegetable juices, carbonated soft drinks, canned food, and various sauces. It is used to inhibit the formation of mold, yeast, and bacteria. This study was carried out to investigate the effects of SB exposure on angiogenesis and oxidant-antioxidant balance.
Materials & methods: Three different concentrations of SB, bevacizumab, and empty pellets were prepared, placed on chorioallantoic membrane (CAM), and examined for anti-angiogenesis. Total antioxidant capacity (TAC) and total oxidant capacity (TOC) measurements were made in the albumen samples, and oxidative stress index (OSI) value was calculated.
Results: The control group had no anti-angiogenic effect, but the bevacizumab group had a strong anti-angiogenic effect.10^-3 M SB had a weak anti-angiogenic effect, but 10^-4 M SB and 10^-5 M SB showed no anti-angiogenic effect. TOC levels increased with SB in a dose-dependent manner. TAC levels decreased depending on the dose in the experimental groups with SB application. OSI levels increased depending on the dose increase in SB.
Conclusions: SB exposure caused a dose-dependent increase in oxidative stress and anti-angiogenic effect in CAM model.