Abstract
Nutraceutical activity of food is analysed to promote the healthy characteristics of diet where additives are highly used. Caramel is one of the most worldwide consumed additives and it is produced by heating natural carbohydrates. The aim of this study was to evaluate the food safety and the possible nutraceutical potential of caramel colour class IV (CAR). For this purpose, in vivo toxicity/antitoxicity, genotoxicity/antigenotoxicity and longevity assays were performed using the Drosophila melanogaster model. In addition, cytotoxicity, internucleosomal DNA fragmentation, single cell gel electrophoresis and methylation status assays were conducted in the in vitro HL-60 human leukaemia cell line. Our results reported that CAR was neither toxic nor genotoxic and showed antigenotoxic effects in Drosophila. Furthermore, CAR induced cytotoxicity and hipomethylated sat-α repetitive element using HL-60 cell line. In conclusion, the food safety of CAR was demonstrated, since Lethal Dose 50 (LD50) was not reached in toxicity assay and any of the tested concentrations induced mutation rates higher than that of the concurrent control in D. melanogaster. On the other hand, CAR protected DNA from oxidative stress provided by hydrogen peroxide in Drosophila. Moreover, CAR showed chemopreventive activity and modified the methylation status of HL-60 cell line. Nevertheless, much more information about the mechanisms of gene therapies related to epigenetic modulation by food is necessary.
Highlights
From the beginnings, humanity has been searching for different methods in order to improve our feeding
These results revealed that CAR was significantly toxic at every tested concentration, the Lethal Dose 50 (LD50) was not reached in any concentration
Antioxidant properties were not found in any tested concentrations but, contrarily, the highest concentration of CAR, which was even more toxic than both the positive controls in D. melanogaster
Summary
Humanity has been searching for different methods in order to improve our feeding. Adding molecules to increase the flavour or to get a better preservation of food is one of these methods. Its consequence is the appearance of a problem: the quality of food which has been altered with additives. The term does not include contaminants or substances added to food for maintaining or improving nutritional qualities”. Natural food additives, such as salt, vinegar, wine and spices have been extensively used in order to preserve foods and improve their organoleptic properties. The food additives consumption is regulated for maintaining the quality and health
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