Universidade Tecnológica Federal do Paraná - UTFPR, Curso de Engenharia Ambiental, Campus de Campo Mourão, Campo Mourão, PR, Brasil.
Universidade Tecnológica Federal do Paraná - UTFPR, Curso de Engenharia de Alimentos, Campus de Campo Mourão, Campo Mourão, PR, Brasil.
Braz J Biol. 2021 May 10;82:e243628. doi: 10.1590/1519-6984.243628. eCollection 2021.
Flavoring additives are of great technological importance for the food industry. However, there is little information regarding the toxicological properties of these micro-ingredients, especially at the cellular level. The present study used meristematic root cells of Allium cepa L. to evaluate the toxicity of a liquid, aroma and flavor synthetic chocolate additive, manufactured and widely marketed throughout Brazil and exported to other countries in South America. The flavoring concentrations evaluated were 100.00; 50.00; 25.00; 1.00; 0.50 and 0.25 µL/L, where the highest concentration established was one-hundred times lower than that commercially suggested for use. The concentration 100 µL/L substantially reduced cell division of meristems within 24- and 48-hours exposure. Concentrations from 100.00 to 0.50 µL/L resulted in a significant number of prophases to the detriment of the other phases of cell division, indicating an aneugenic activity, and induced a significant number of cellular changes, with emphasis on micronuclei, nuclear buds and chromosomal breaks. Under the established analysis conditions, with the exception of concentration 0.25 µL/L, the flavoring of chocolate caused cytotoxicity, genotoxicity and mutagenicity to root meristems.
调味添加剂在食品工业中具有重要的技术意义。然而，关于这些微量成分的毒理学特性，特别是在细胞水平上的信息很少。本研究使用洋葱根尖细胞来评估一种液体、香气和风味合成巧克力添加剂的毒性，该添加剂在巴西制造并广泛销售，并出口到南美洲的其他国家。评估的调味浓度为 100.00；50.00；25.00；1.00；0.50 和 0.25 µL/L，其中设定的最高浓度比商业建议使用的浓度低一百倍。在 24 小时和 48 小时暴露期间，浓度为 100 µL/L 会大大减少根尖细胞的分裂。浓度从 100.00 到 0.50 µL/L 导致大量的前期，而损害了细胞分裂的其他阶段，表明具有变导活性，并诱导了大量的细胞变化，重点是微核、核芽和染色体断裂。在既定的分析条件下，除了浓度为 0.25 µL/L 外，巧克力的调味剂对根尖分生组织造成了细胞毒性、遗传毒性和致突变性。
