Cytogenetic evaluation and DNA interaction studies of the food colorants amaranth, erythrosine and tartrazine
| Autor: | Pantelitsa Christodoulou, Efterpi Kostareli, Stamatia Poliliou, Vasso Lambropoulou, Anastasia A. Pantazaki, Dimitra Kareli, Theodore Lialiaris, Costas Mourelatos, Panagiotis Mpountoukas |
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| Rok vydání: | 2010 |
| Předmět: |
Adult
Amaranth Dye DNA damage Electrophoretic Mobility Shift Assay Amaranth Toxicology medicine.disease_cause chemistry.chemical_compound Mitotic Index medicine Animals Humans Cytotoxicity Tartrazine Cell Proliferation Electrophoresis Agar Gel Chromatography Mutagenicity Tests Reverse Transcriptase Polymerase Chain Reaction Chemistry Food Coloring Agents DNA General Medicine Erythrosine Biochemistry Agarose Cattle Sister Chromatid Exchange Genotoxicity DNA Damage Mutagens Food Science |
| Zdroj: | Food and Chemical Toxicology. 48:2934-2944 |
| ISSN: | 0278-6915 |
| DOI: | 10.1016/j.fct.2010.07.030 |
| Popis: | Food coloring agents, amaranth, erythrosine and tartrazine have been tested at 0.02–8 mM in human peripheral blood cells in vitro , in order to investigate their genotoxic, cytotoxic and cytostatic potential. Amaranth at the highest concentration (8 mM) demonstrates high genotoxicity, cytostaticity and cytotoxicity. The frequency of SCEs/cell was increased 1.7 times over the control level. Additionally, erythrosine at 8, 4 and 2 mM shows a high cytotoxicity and cytostaticity. Finally, tartrazine seems to be toxic at 8 and 4 mM. No signs of genotoxicity were observed. Reversely, tartrazine showed cytotoxicity at 1 and 2 mM. Furthermore, spectroscopic titration studies for the interaction of these food additives with DNA showed that these dyes bind to calf thymus DNA and distinct isosbestic points are observed clearly suggesting binding of the dyes to DNA. Additionally DNA electrophoretic mobility experiments showed that these colorants are obviously capable for strong binding to linear dsDNA causing its degradation. PCR amplification of all DNA fragments (which previously were pre-treated with three different concentrations of the colorants, extracted from agarose gel after separation and then purified), seems to be attenuated with a manner dye concentration-dependent reflecting in a delayed electrophoretic mobility due to the possible binding of some molecules of the dyes. Evaluation of the data and curves were obtained after quantitative and qualitative analysis of the lanes of the gel by an analyzer computer program. Our results indicate that these food colorants had a toxic potential to human lymphocytes in vitro and it seems that they bind directly to DNA. |
| Databáze: | OpenAIRE |
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