食品防腐剂醋酸钠(E262)和亚硫酸钠(E221)对人淋巴细胞的遗传毒性分析

IF 2.4 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Pinar Altunkaynak, Ece Avuloglu-Yilmaz
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引用次数: 0

摘要

食品防腐剂是一类主要用于防止微生物变质的食品添加剂。乙酸钠(SA)和亚硫酸钠(SS)是食品防腐剂,研究了它们的遗传毒性和细胞毒性。采用体外人淋巴细胞染色体畸变(CA)和微核(MN)检测了SA和SS的遗传毒性作用。此外,还研究了这两种防腐剂添加剂对核分裂指数(MI)和核分裂指数(NDI)的影响。SA和SS显著诱导ca和MN频率,并降低心肌梗死(MI),特别是在较高浓度下。两种食品防腐剂都没有引起NDI的变化。根据所获得的数据,结论是SA和SS可能对人淋巴细胞具有细胞毒性和遗传毒性作用,特别是在高浓度时。因此,应鼓励以较低的浓度使用它们,这可能更安全。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Analysis of genotoxic effects of food preservatives sodium acetate (E262) and sodium sulfite (E221) in human lymphocytes

Analysis of genotoxic effects of food preservatives sodium acetate (E262) and sodium sulfite (E221) in human lymphocytes

Food preservatives are a large class of food additives that generally prevent microbiological spoilage. Sodium acetate (SA) and sodium sulfite (SS) are food preservatives, and the aim of this study was to investigate their genotoxic and cytotoxic effects. The genotoxic effects of SA and SS were examined by chromosomal aberrations (CA) and micronucleus (MN) assays in human lymphocytes in vitro. In addition, the effects of these two preservative additives on mitotic index (MI) and nuclear division index (NDI) were also investigated. SA and SS significantly induced CAs and MN frequencies and caused a decrease in MI especially at higher concentrations. Neither food preservative caused any change in the NDI. In the light of the data obtained, it was concluded that SA and SS may have cytotoxic and genotoxic effects on human lymphocytes, especially at high concentrations. Therefore, their use at lower concentrations, which may be safer, should be encouraged.

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来源期刊
Food Science and Biotechnology
Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-
CiteScore
5.40
自引率
3.40%
发文量
174
审稿时长
2.3 months
期刊介绍: The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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