Common Food Additives Research Articles

Common food additives are potent inhibitors of human liver 17α-ethinyloestradiol and dopamine sulphotransferases

Interactions between dietary xenobiotics, drugs and biologically active endogenous compounds are a potential source of idiosyncratic adverse pathology. We have examined the inhibition of the sulphation of a number of xenobiotics and endobiotics in human liver cytosol by 15 food additives and constituents. Sulphation of dehydroepiandrosterone was resistant to inhibition by all compounds tested; however, dopamine sulphotransferase (ST) activity was inhibited strongly by (±)-catechin, (+)-catechin, octyl gallate, tartrazine and vanillin. Sulphation of the xenobiotic steroid 17α-ethinyloestradiol (EE 2) was inhibited by vanillin, erythrosin B and octyl gallate. Of these compounds, only vanillin was found to be sulphated to a significant extent by both human liver and platelets, and vanillin was determined to be a substrate for the monoamine-sulphating isoenzyme of phenolsulphotransferase. Vanillin was found to inhibit 50% of liver EE 2 ST activity ( ic 50) at a concentration of approximately 1.3 μM and the mode of inhibition was non-competitive. The implications of these results for the adverse side effects associated with food additives and oral contraceptives are discussed.

Metabolism of 1,4‐dinitro‐2‐methylpyrrole, a mutagen formed by a sorbic acid‐nitrite reaction, by intestinal bacteria

1,4-Dinitro-2-methylpyrrole (DNMP), a mutagenic product formed by the interaction of two common food additives, sorbic acid and sodium nitrite, was transformed to 1-nitro-2-methyl-4-aminopyrrole (NMAP) by human fecal mixtures and various intestinal bacterial strains. Under anaerobic conditions the cell suspensions of Actinomyces, Bacteroides, Clostridium, Eubacterium, Fusobacterium, and Peptostreptococcus spp. demonstrated the nitroreduction activity. Under aerobic conditions, only Actinomyces and Bacteroides spp. showed activity, and this was at a decreased level. In cell suspensions of Bacteroides thetaiotaomicron VPI 5482, NAD(P)H and glucose accelerated the reduction rate, whereas dicoumarol and heat significantly inhibited the rate, and flavin adenine dinucleotide (FAD) and flavin mononucleotide (FMN) did not affect the rate. With cell-free preparations of the same strain, reduction required NAD(P)H as a cofactor in a dose-dependent fashion and was inactivated by air and heat.

Spectrophotometric method for the determination of sorbic acid in various food samples with iron(III) and 2-thiobarbituric acid as reagents.

A simple, rapid and accurate spectrophotometric method has been developed for the determination of sorbic acid in various food samples based on the oxidation of sorbic acid by iron(III) at 100 degrees C to malonaldehyde, which then reacts with 2-thiobarbituric acid to form a reddish brown product. The optimum experimental conditions for colour development have been assessed. Absorbance measurements were made at 529 nm in the presence of 0.4% m/V citric acid. The calibration graph was linear for 0-6 micrograms ml-1 of sorbic acid with a slope of 0.131 A micrograms-1 ml. The recoveries of sorbic acid at concentrations of 164-557 micrograms ml-1 ranged from 96 to 103%. The relative standard deviations of ten replicate determinations of sorbic acid in a synthetic cream soda sample spiked with 573 micrograms ml-1 of sorbic acid and in an onion juice sample containing 82 micrograms ml-1 of sorbic acid were 1.6 and 1.9%, respectively. Interferences from several common food additives can be minimised by extracting sorbic acid with diethyl ether and then back-extracting the acid with sodium hydrogen carbonate. The method has been applied successfully to the determination of sorbic acid in a wide range of food samples including beverages, cake, cake mate, garlic bread sprinkle, onion juice, oyster flavoured sauce and grenadine syrup.

Hypersensitivity reactions to food additives.

Only seldom have food additives been shown to cause true allergic (immunological) reactions. Adverse effects due to various pharmacological or other mechanisms are much more common. The individual tolerance may be decreased for one reason or another, and may fluctuate from time to time. Many patients suffering from food additive reactions have atopic constitutions and such clinical symptoms as flexural dermatitis, rhinitis and asthma. The most important skin symptoms caused by food additives are urticaria, angioneurotic edema, and contact urticaria. Azo dyes, benzoic acid and several other common food additives may aggravate or, more rarely, even cause urticaria. Spices are one of the most common causes of immunological contact urticaria. Non-immunological contact urticaria is produced by numerous spices, benzoic acid, sorbic acid, cinnamic acid, and many essential oils. Asthma and rhinitis are the main hypersensitivity symptoms in the respiratory tract, and azo dyes, benzoic acid, and sulfitic food additives are the most common causative agents. Systemic and respiratory reactions to food colorants and benzoates have been claimed to occur more frequently in acetylsalicylic acid- (ASA-)sensitive patients than in non-reactors. Hypersensitivity reactions in organs other than the skin and respiratory tract are rare or poorly documented. Psychological factors play an essential role in both food and food additive reactions.

Reverse-Phase Liquid Chromatographic Determination of Benzoic and Sorbic Acids in Foods

An isocratic liquid chromatographic (LC) technique is described for the determination of benzoic acid and sorbic acid in foods such as beverages, fruits, seafood, vegetables, sauces, and dairy, bakery, and confectionery products. A C18 column is used with methanol-phosphate buffer (5 + 95) as mobile phase and 4-hydroxyacetanilide or 3,5-dinitrobenzoic acid as internal standard. Sample preparation is simple, rapid, and produces a sample extract that has a minimum effect on the column performance and life. Specificity of the method was checked against common food additives such as L-ascorbic acid, caffeine, artificial sweeteners (saccharin, cyclamate, aspartame), antioxidants (BHT, BHA) and artificial colors. Also described are 2 procedures for confirmation of the preservatives, using either redox reaction of sorbic acid with potassium permanganate or gas chromatography/mass spectrometry. Mean recoveries of 90-105% were obtained with a precision of 1-6% and a detection limit of 20 mg/kg for the 2 preservatives.

The influence of common food additives and temperature on threshold perception of capsaicin

Etude du role du glucose, du chlorure de sodium, de l'acide citrique a differentes concentrations en solutions aqueuses presentees a 2, 18 ou 60 o C dans les variations du seuil de perception de la saveur brulante de la capsaicine. Le glucose diminue la perception (augmente le seuil). La temperature de 60 o C abaisse au contraire le seuil de sensibilite. Mecanismes probables d'action

Nutrition and the Etiology of Cancer

There is a growing body of scientific evidence that diet and nutrients play a causative role in the formation of cancer and that these factors may be amenable to active methods of prevention. It has been estimated that up to 35 per cent of cancers may be preventable by dietary manipulation. A theoretical basis for this are the direct-acting carcinogens ingested or produced in the diet, but these are not a major factor in the United States. Altered intake, metabolism, and excretion of cholesterol and bile acids by bacterial flora may be an important mechanism related to several commonly occurring cancers. Fiber and other constituents of vegetables may act as important protectors against the development of cancer. Dietary components related to cancer include dietary fat, fiber, fruits and vegetables, protein, alcohol, vitamins, and minerals. Practical advice for the primary care physician is given regarding two common food additives, saccharin and nitrites.

Mutagenicity of the products obtained from heated milk systems

Methylene chloride extracts of the browning reaction products prepared from model systems consisting of major milk components (casein and/or lactose, and non-fat dried milk) were tested for mutagenicity in the Ames Salmonella/microsome assay. Samples obtained by heating aqueous solutions of these components under either neutral or basic (pH 10) conditions exhibited no significant mutagenic activity when tested with or without S-9 mix. The addition of common food additives, such as sodium nitrite, butylated hydroxyanisole and butylated hydroxytoluene, to the aqueous solutions did not enhance the mutagenic activity of the browning samples. On the other hand, the tar samples prepared by heating the same milk components in the dry state exhibited strong mutagenicity, primarily to Salmonella typhimurium strain TA98 and only with S-9 mix. A casein/lactose mixture and non-fat dried milk were also heated with baking soda in the dry state. The presence of the baking soda enhanced the mutagencity of the browning products; the tar from the non-fat dried milk heated with baking soda was the most potently mutagenic of all the samples towards strain TA98 and also produced a positive response in strain TA100 in the presence of S-9 mix.

Mutagenicity of the products obtained from heated milk systems

Methylene chloride extracts of the browning reaction products prepared from model systems consisting of major milk components (casein and/or lactose, and non-fat dried milk) were tested for mutagenicity in the Ames Salmonella/microsome assay. Samples obtained by heating aqueous solutions of these components under either neutral or basic (pH 10) conditions exhibited no significant mutagenic activity when tested with or without S-9 mix. The addition of common food additives, such as sodium nitrite, butylated hydroxyanisole and butylated hydroxytoluene, to the aqueous solutions did not enhance the mutagenic activity of the browning samples. On the other hand, the tar samples prepared by heating the same milk components in the dry state exhibited strong mutagenicity, primarily to Salmonella typhimurium strain TA98 and only with S-9 mix. A casein/lactose mixture and non-fat dried milk were also heated with baking soda in the dry state. The presence of the baking soda enhanced the mutagencity of the browning products; the tar from the non-fat dried milk heated with baking soda was the most potently mutagenic of all the samples towards strain TA98 and also produced a positive response in strain TA100 in the presence of S-9 mix.

The Quantitative, Differential Determination of Ascorbic Acid and Erythorbic Acid in Foods by Polarography

It is permissible to add l-ascorbic acid or erythorbic acid (d-isoascor-bic acid) as an antioxidant, and l-ascorbic acid as a nutrient, to certain foods. Because most chemical assays for either compound are based on reaction with the enediol group common to both, the presence of one can mask the true concentration of the other. A rapid alternating current po-larographic procedure has been applied to quantitatively differentiate the two diastereomers simultaneously using a sodium hydroxide-meta-phosphoric acid electrolyte and a voltage range of −0.75V to + 0.25V vs the saturated calomel electrode. Three waves are recorded–erythorbic acid (−0.26V), ascorbic acid (−0.18V) and an additive coinciding peak (– 0.11V). Levels as low as 5 μg/ml can be successfully separated and assayed in foods. A concentration of each compound twenty times that of the other is separable. Data have been obtained on fruit beverages, canned fruit and mushrooms and processed meats. Recoveries of ascorbic acid and erythorbic acid added to the food samples ranged from 85 to 105%. Common food additives, malic acid, citric acid and sodium chloride, do not interfere. The method works also for the differentiation of sodium ascorbate and sodium erythorbate.

Antimicrobial food additives and their effects on Trogoderma variabile and Attagenus megatoma (Coleoptera, Dermestidae)

Ten common food additives were tested for larvicidal and ovicidal properties against Trogoderma variabile Ballion (= parabile Beal) and Attagenus megatoma (F.). When added to the food medium concentrations of 2·0% (v/w) of propionic acid or 2·0% (w/w) butylated hydroxyanisole (BHA) or either 0·5 or 2·0% (w/w) butylated hydroxytoluene (BHT) increased the mortality of both species significantly compared with the control. Sorbic acid at 2% killed the larvae of A. megatoma but not those of T. variabile. Adults from larvae that survived after being reared on treated media were not adversely affected by the chemicals, and the females produced at least as many eggs as and sometimes more than the control insects. Sorbic acid, sodium benzoate, methyl p-hydroxybenzoate, n-heptyl, p-hydroxybenzoate, propyl p-hydroxybenzoate, and BHT all possessed some ovicidal properties, particularly at concentrations of 2·0%. However, with sorbic acid, this was greatest when the T. variabile eggs were 3 days old and least when they were 5–6 days old.

Influence of Humidity on Mortality of Trogoderma variabile (Coleoptera: Dermestidae) Eggs Caused by Sorbic Acid1

In previous studies Boush et al. (1968) demonstrated the detrimental significance of sorbic acid when added to nutrient medium of Attagenus megatoma (F.) and Trogoderma variabile Ballion (= parabile Beal). These effects of sorbic acid and certain other common food additives are now known to be ovicidal, rather than larvicidal (Burkholder et al., 1973). This report presents data illustrating the importance of humidity in regulating the mortality of eggs exposed to sorbic acid.