Sales I M S, Silva J M, Moura E S R, Alves F D S, Silva F C C, Sousa J M C, Peron A P
Laboratório de Citogenética e Mutagênese, Universidade Federal do Piauí, Picos, PI, Brazil.
Braz J Biol. 2018 May;78(2):306-310. doi: 10.1590/1519-6984.07716. Epub 2017 Aug 17.
The goal of this study was to analyze cytotoxicity, genotoxicity and mutagenicity to bone marrow cells of mice of nature identical synthetic flavorings, passion fruit and strawberry, and artificial synthetic flavorings, vanilla, chocolate, tutti-frutti and cookie, at doses 0.5; 1.0; 2.0; 5.0 and 10.0 mL/kg. The additives were given to the animals by gavage in a single daily application for seven days. Data were subjected to analysis of variance (ANOVA) followed by post Tukey's post hoc test, p <0.05. Animals treated with 2.0; 5.0 and 10.0 mL/Kg of flavorings chocolate, strawberry and cookie, and 5.0 and 10.0 mL/Kg of flavorings vanilla and passion fruit died on the fifth and sixth day of the experiment, respectively. The doses 0.5 and 1.0 mL/Kg of the six additives significantly reduced erythropoiesis in the examined tissue. Also, treatments 0.5 and 1.0 mL/Kg of chocolate, and 1.0 mL/Kg of strawberry and biscuit induced the formation of micronuclei in the bone marrow erythrocytes, at a significant frequency. Therefore, under the study conditions, the six microingredients analyzed were cytotoxic and genotoxic, and additives strawberry, chocolate and cookie were also mutagenic in at least one of the evaluated doses.
本研究的目的是分析天然合成香料西番莲和草莓，以及人工合成香料香草、巧克力、什锦水果和曲奇对小鼠骨髓细胞的细胞毒性、遗传毒性和致突变性，剂量分别为0.5；1.0；2.0；5.0和10.0 mL/kg。通过每日单次灌胃给药，持续七天。数据进行方差分析（ANOVA），随后进行Tukey事后检验，p<0.05。用2.0；5.0和10.0 mL/Kg的巧克力、草莓和曲奇香料，以及5.0和10.0 mL/Kg的香草和西番莲香料处理的动物分别在实验的第五天和第六天死亡。六种添加剂的0.5和1.0 mL/Kg剂量显著降低了所检查组织中的红细胞生成。此外，0.5和1.0 mL/Kg的巧克力处理，以及1.0 mL/Kg的草莓和饼干处理在骨髓红细胞中诱导形成微核，频率显著。因此，在本研究条件下，所分析的六种微量成分具有细胞毒性和遗传毒性，并且添加剂草莓、巧克力和曲奇在至少一种评估剂量下也具有致突变性。
