Investigation of Genotoxic Effects of Potassium Sorbate, Sodium Benzoate and Sodium Nitrite

Hülya Özdemir 1 * , Ahmet Bülent Turhan 1, Hilal Arıkoğlu 2
More Detail
1 Konya Üniversitesi Meram Tıp Fakültesi Tıbbi Biyoloji Anabilim Dalı
2 Selçuk Üniversitesi Selçuklu Tıp Fakültesi Tıbbi Biyoloji Anabilim Dalı
* Corresponding Author
EUR J BASIC MED SCI, Volume 2, Issue 2, pp. 34-40. https://doi.org/10.21601/ejbms/9177
OPEN ACCESS
Download Full Text (PDF)

ABSTRACT

The genotoxic effects of potassium sorbate (E202), sodium benzoate (E211) and sodium nitrite (E250), which are in preservatives the classes of food additives, were examined using micronucleus method in human lymphocyte cultures. Concentrations were prepared as 200 μg/ml, 500 μg/ml and 1000 μg/ml for potassium sorbate, 100 μg/ml, 300 μg/ml and 800 μg/ml for sodium benzoate, 1 μg/ml, 10 μg/ml and 100 μg/ml for sodium nitrite respectively, according to Turkish Food Codex and added in culture. Our results indicated that, potassium sorbate and sodium benzoate in foods have no genotoxic effect (p>0.05). However sodium nitrite has genotoxic effect for every concentrations (p<0.05).

CITATION

Özdemir H, Turhan AB, Arıkoğlu H. Investigation of Genotoxic Effects of Potassium Sorbate, Sodium Benzoate and Sodium Nitrite. Eur J Basic Med Sci. 2012;2(2):34-40. https://doi.org/10.21601/ejbms/9177

REFERENCES

  • Saad B, Bari MF, Saleh MI, Ahmad K, Talib MKM. Simultaneous determination of preservatives (benzoic acid, sorbic acid, methylparaben and propylparaben) in foodstuffs using high-performance liquid choromatography. J Chromatogr A 2005; 1073: 393-7.
  • Bağcı T. Gıda katkı maddeleri ve sağlığımız üzerine etkileri. Hacettepe Tıp Dergisi 1997; 28(1): 18-23.
  • Altuğ T. Gıda Katkı Maddeleri. Meta Basım. İzmir, 2001: 1-137.
  • Barlow S, Pascal G, Larsen JC and Richold M (Editors). Internatioal Life Sciences Institute (ILSI), Europe, Workshop on the significance of excursions of intake above the accepted daily intake (ADI). Regul Toxicol Pharm 1999; 30 (No:2, Part2).
  • Briggs DR. Food Additives. Wahlgvist ML(Ed). Food and Nutrition, Allen & Unwin Pty Ltd. Australia, 1997.
  • Sarıkaya R, Solak K. Benzoik Asit’in Drosophila melanogaster’de Somatik Mutasyon ve Rekombinasyon Testi ile Genotoksisitesinin Araştırılması. GÜ. Gazi Eğitim Fakültesi Dergisi 2003; 23(3): 19-32.
  • Furia T. E. Handbook of Food Additives. 2. Edition. Cleveland, Ohio, 1972.
  • Chichester DF, Taner FW. Antimicrobial Food Additives. In: Furia, T.E. (Ed.). Handbook of Food Additives. CRC Press. Cheveland. OH, 1972: 115-84.
  • WHO. Sorbic acid and its calcium. Potassium and sodium salts. Toxicological evaluation of some food additives including anticaking agents, antimicrobials, antioxidants, emulsifiers. World Health Organization. Geneva. Series, 1974; 5: 121-9.
  • Jay JM. Modern food microbiology. Van Nostrand Reinhold. New York, 1992: 701.
  • Çakmaklı S, Çelik İ. Gıda Katkı Maddeleri. Atatürk Üniversitesi Ziraat Fakültesi. Erzurum, 1994.
  • Sofos JN. Antimicrobial agents. In JA Maga & AT Tu (Eds.). Food Additive Toxicology. New York: Marcel Dekker, 1995: 501-29.
  • Binkerd EF, Kolari OE. The history and use of nitrate and nitrite in the curing of meat. Food Cosmetic Toxicology 1975; 13: 655-61.
  • Woods LFJ, Wood JM, Gibbs PA. in Gould GW (Ed). Mechanisms of action of food preservation procedures. Elsevier applied science. London, 1990: 225-46.
  • Cornforth DP. Role of nitric oxide in treatment of foods, in : Lancaster JR (Ed), Nitric oxide: principles and actions. Academic Press. San Diego, 1996: 259-87.
  • Killday BK, Tempesta MS, Bailey ME and Metral CJ. Structural characterization of nitrosylhemochoromogen of cooked cured meat: implications in the meat-curing reastion. J Agric Food Chem 1988; 36: 909-14.
  • Pierson MD. Nitrite, nitrite alternatives and the control of Clostridium botulinum in cured meats. Crit Rev Food Sci Nutr 1982; 17: 141-87.
  • Roberts TA, Woods LFJ, Payne MJ, Cammarck R. Nitrite, in: Russell NJ, Gould GW (Eds.). Food preservatives. Blackie. Glasgow, 1991: 89-110.
  • Fenech M. The advantages and disadvantages of the cytokinesis- blok micronucleus method. Mut Res 1997; 392: 11-8.
  • Hayashi M, Kishi M, Sofuni T, Ishidate MJr. Micronucleus tests in mice on 39 food additives and eight miscellaneous chemicals. Food Chem Toxicol 1988; 26(6): 487-500.
  • Cheng TJ, Christiani DC, Xu X, Wain JC, Wiencke JK, Kelsey KT. Increased micronucleus frequency in lymphocytes from smokers with lung cancer. Mutat Res 1996; 349: 43-50.
  • Al-Sabti K. Chlorotriazine reactive azo red 120 textile dye induces micronuclei in fish. Ecotoxicol Environ Saf 2000; 47: 149-55.
  • Simi S, Ballardin M, Casella M, De Marchi D, Hartwig V, Giovannetti G et al. Is the genotoxic effect of magnetic resonance negligible? Low persistence of micronucleus frequency in lymphocytes of individuals after cardiac scan. Mutat Res 2008; 645: 39-43.
  • Mamur S, Yüzbaşioğlu D, Unal F, Yilmaz S. Does potassium sorbate induce genotoxic or mutagenic effects in lymphocytes? Toxicol In Vitro 2010; 24(3): 790-4.
  • Wirth F. Curing: colour formation and colour retention in frankfurter type sousages. Fleischvvirtchaft 1986; 66(3): 354-8.
  • Soyutemiz GE, Özenir A. Bursa’da Tüketilen Sucuk, Salam, Sosis ve Pastırmalardaki Kalıntı Nitrat ve Nitrit Miktarlarının Saptanması. Gıda 1996; 21(6): 471-6.
  • Kuyumcu A,Yurttagül M. Ankara piyasasında satılan salam, sucuk ve sosislerin nem, yağ, tuz, kül ve kalıntı nitrit-nitrat miktarlarının tayini üzerine bir araştırma. Beslenme ve Diyet Dergisi 2000; 29(2): 14.
  • Graf U, Frei H, Kagi A, Katz AJ, Würgler FE. Thirty Compounds Tested in The Drosophila Wing Spot Test. Mutat Res 1989; 22: 359-73.
  • Mowafy AR, Darwish AM, El-Kholy SA, Abdel-Mohsen SH. Effect of food preservatives on mother rats and survival of their offspring. J Egypt Public Health Assoc 2001; 76(3-4): 281-95.
  • Ohsawa K, Nakagawa SY, Kimura M, et al. Detection of in vivo genotoxicity of endogenously formed N-nitroso compounds and supression by ascorbic acid, teas and fruit juices. Mut Res 2003; 539(1-2): 65-76.
  • Davis ME, Lisowyj MP, Zhou L, et al. Induction of colonic aberrant crypts in mice by feeding apparent N-nitroso compounds derived from hot dogs. Nutr Cancer 2012; 64(2): 342-9.
  • Food and Drug Administration Research Laboratories Inc. Teratologic evaluation of FDA 73-4, potassium sorbate, sorbistat, in mice and rats. PB-245520. Springfield. National Tenchnical Information Service. US Department of Commerce, 1975.
  • Lück E. Antimicrobial Food Additives, Characteristicuses-effects. Springer. Berlin, 1980: 183-99.
  • Jung R, Cojocel C, Müller W, Böttger D, Lück E. Evaluation of the Genotoxic Potential of Sorbic Acid and Potassium Sorbate. Food Chem Toxicol 1992; 30(1): 1-7.
  • Abe S, Sasaki M. Choromosome aberrations and sister choromatid exchanges in Chinese hamster cells exposed to various chemicals. J Natl Cancer I 1977; 58: 1635.
  • Schlatter J, Wurgler FE, Kranzlin R, Maier P, Hollinger E, Graf U. The Potential Genotoxicity of Sorbates: Effects on Cell In Vitro In V79 Cells and Somatic Mutations in Drosophila. Food Chem Toxicol 1992; 30(10): 843-51.
  • Münzner RC, Tilch HW, Renner HW. Reexamination of potassium and sodium sorbate for possible genotoxic potential. Food Chem Toxicol 1990; 28: 397-401.
  • Ishidate M, Odashima S. Chromosome tests with 134 compounds on Chinese hamster cells in vitro – a screening for chemical carcinogens. Mutat Res 1977; 48: 337-54.
  • Ishidate M., Sofuni Jr T, Yoshikawa K, et al. Primary mutagenicity screening of food additives currently used in Japan. Food Chem Toxicol 1984; 22: 623-36.
  • Kalender S Sodyum Benzoat ve Tartrazinin Fare Dermal ve İnce Bağırsak Bağ Dokusu Mast Hücrelerinde Degranülasyon Etkileri. Doktora Tezi. A.Ü., Fen Bilimleri Enstitüsü. Biyoloji Ana Bilim Dalı, Ankara, 1997.
  • Turkoglu S. Genotoxicity of five food preservatives tested on root tips of Allium cepa L. Mutat Res 2007; 626: 4-14.
  • Mpountoukas P, Vantarakis A, Sivridis E, Lialiaris T. Cytogenetic study in cultured human lymphocytes trea ted with three commonly usedpreservatives. Food Chem Toxicol 2008; 46(7): 2390-3.
  • Prival JM, Simmon FV, Mortelmans EK. Bacterial mutage nicity testing of 49 food ingredients gives very few positive results. Mutat Res 1991; 260: 321-9.