Dissecting dietary hazards: cytogenotoxic impacts of monosodium glutamate, baking powder, and citric acid using Allium cepa assay

IF 3.2 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2025-07-02 DOI:10.1007/s00217-025-04830-x

Yashasvi Rajgour, Ritika Chauhan, Mamta Negi, Shefali Sharma, Neelam Thakur, Lata Kumari, Gagandeep Singh, Umesh Kumar

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引用次数: 0

Abstract

Food additives are used to provide specific flavor and color to food and to increase its shelf life. Numerous studies have highlighted concerns about the potential harmful effects of various food additives and preservatives. This research evaluated the cytogenotoxic effects of three different food additives, namely monosodium glutamate (MSG), baking powder (BKP), and citric acid (CA), using an Allium cepa model. The mitotic index was reduced at both 1 and 3 h following exposure to two concentrations (0.05% and 0.5%) of these food additives. A decrease in cell division rate and the mitotic index percentage indicated cytotoxicity. The food additives induced different types of chromosomal abnormalities, with binucleated cells being the most common and laggards being the least common. Citric acid has shown a greater cytogenotoxic effect than monosodium glutamate and baking powder. According to the findings of this research, these compounds could be a biological hazard, so constant monitoring and evaluation of food additives is crucial. Therefore, it is advised to consume these additives in an adequate manner.

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剖析饮食危害：味精、发酵粉和柠檬酸对细胞基因毒性的影响

食品添加剂用于为食品提供特定的风味和颜色，并延长其保质期。许多研究都强调了对各种食品添加剂和防腐剂潜在有害影响的担忧。本研究采用葱属植物（Allium cepa）模型，对味精（MSG）、发酵粉（BKP）和柠檬酸（CA）三种不同食品添加剂的细胞基因毒性进行了评价。在暴露于两种浓度（0.05%和0.5%）的食品添加剂后1和3小时，有丝分裂指数均有所降低。细胞分裂率和有丝分裂指数百分比的下降表明细胞毒性。这些食品添加剂诱发了不同类型的染色体异常，双核细胞是最常见的，滞后细胞是最不常见的。柠檬酸已显示出比味精和发酵粉更大的细胞基因毒性作用。根据这项研究的结果，这些化合物可能是一种生物危害，因此对食品添加剂的持续监测和评估至关重要。因此，建议以适当的方式摄入这些添加剂。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.