SODIUM BENZOATE-MEDIATED CYTOTOXICITY IN MAMMALIAN CELLS

Abstract

ABSTRACT Sodium benzoate (SB) is widely used in food chemistry, cosmetics and the pharmaceutical industry. Previous studies suggest possible toxic effects of SB when used as a food preservative. However, these studies were confined to microbiological systems. Therefore, we investigated the cytotoxic effects of SB in rat-cultured cortical neurons and in human clonal epithelial cells (HeLa cells) using cell death assays and the fluorescent measurements of intracellular Ca 2+ concentration ([Ca 2+ ]i) and mitochondrial transmembrane potential (Δψm). We found that SB induced cell death in a dose-dependent manner. Even 0.1% (w/v) SB, a concentration typically added to soft drinks, produced a significant decrease in cell viability in rat cortical and HeLa cells. We also found that SB caused [Ca 2+ ]i and Δψm increases in a dose-dependent manner. Based on our results, more caution and further cellular studies are required with respect to the use of SB as a food preservative. PRACTICAL APPLICATIONS Our research is mainly focused on the toxic effects of sodium benzoate (SB), a common preservative used in foods, in mammalian cell systems. Recently, there are many mass media reports noticing the damaging effects of SB on vital parts of mitochondrial DNAs, which based on a study, can cause many diseases including Parkinson's and other neurodegenerative disorders. In addition, there is a human study that reports that consumption of certain mixtures of artificial food colors and SB preservative are associated with increases in hyperactive behavior in children. Therefore, our research suggests the necessity of further caution and cellular studies before the continued use of SB as a food preservative can be considered free of risk to human health.