Effect of erythrosine and phloxine from xanthene food dyes on oxidative stress in Chinese hamster ovary cells

Detalhes bibliográficos
Autor(a) principal: DEMIRKOL,Omca
Data de Publicação: 2020
Outros Autores: GÜMÜŞAY,Özlem Aktürk, CERIT,İnci
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000401009
Resumo: Abstract Objective of this study was to investigate the changes of oxidative stress parameters in Chinese hamster ovary (CHO) cells exposed to xanthene food dyes (erythrosine and phloxine), commonly-used azo dyes in the food industry. For this purpose, glutathione (GSH) and malondialdehyde (MDA) levels, glutathione peroxidase (GPx) and catalase (CAT) activity measurements of CHO cells treated with erythrosin (50 µM) and phloxine (40 µM) were compared with the control group. There was no significant difference between MDA levels in CHO cells exposed to both dyes and control group (p > 0.05), however GSH levels significantly decreased with dye addition (p ≤ 0.05). An increase in GPx activity of the CHO cells exposed to phloxin was observed (p ≤ 0.05). However, there was no change in GPX activity of erythrosin-exposed CHO cells (p > 0.05). In terms of CAT activity, difference between the dye-added cells and the control group was not observed. Consequently, decrease in level of GSH, which one of major antioxidant components in the cell, suggests that erythrosine and phloxine can have a toxic effect.
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spelling Effect of erythrosine and phloxine from xanthene food dyes on oxidative stress in Chinese hamster ovary cellsChinese hamster ovary (CHO) cellserythrosineoxidative stressphloxinexanthene food dyeAbstract Objective of this study was to investigate the changes of oxidative stress parameters in Chinese hamster ovary (CHO) cells exposed to xanthene food dyes (erythrosine and phloxine), commonly-used azo dyes in the food industry. For this purpose, glutathione (GSH) and malondialdehyde (MDA) levels, glutathione peroxidase (GPx) and catalase (CAT) activity measurements of CHO cells treated with erythrosin (50 µM) and phloxine (40 µM) were compared with the control group. There was no significant difference between MDA levels in CHO cells exposed to both dyes and control group (p > 0.05), however GSH levels significantly decreased with dye addition (p ≤ 0.05). An increase in GPx activity of the CHO cells exposed to phloxin was observed (p ≤ 0.05). However, there was no change in GPX activity of erythrosin-exposed CHO cells (p > 0.05). In terms of CAT activity, difference between the dye-added cells and the control group was not observed. Consequently, decrease in level of GSH, which one of major antioxidant components in the cell, suggests that erythrosine and phloxine can have a toxic effect.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000401009Food Science and Technology v.40 n.4 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.27819info:eu-repo/semantics/openAccessDEMIRKOL,OmcaGÜMÜŞAY,Özlem AktürkCERIT,İncieng2020-10-23T00:00:00Zoai:scielo:S0101-20612020000401009Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-10-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effect of erythrosine and phloxine from xanthene food dyes on oxidative stress in Chinese hamster ovary cells
title Effect of erythrosine and phloxine from xanthene food dyes on oxidative stress in Chinese hamster ovary cells
spellingShingle Effect of erythrosine and phloxine from xanthene food dyes on oxidative stress in Chinese hamster ovary cells
DEMIRKOL,Omca
Chinese hamster ovary (CHO) cells
erythrosine
oxidative stress
phloxine
xanthene food dye
title_short Effect of erythrosine and phloxine from xanthene food dyes on oxidative stress in Chinese hamster ovary cells
title_full Effect of erythrosine and phloxine from xanthene food dyes on oxidative stress in Chinese hamster ovary cells
title_fullStr Effect of erythrosine and phloxine from xanthene food dyes on oxidative stress in Chinese hamster ovary cells
title_full_unstemmed Effect of erythrosine and phloxine from xanthene food dyes on oxidative stress in Chinese hamster ovary cells
title_sort Effect of erythrosine and phloxine from xanthene food dyes on oxidative stress in Chinese hamster ovary cells
author DEMIRKOL,Omca
author_facet DEMIRKOL,Omca
GÜMÜŞAY,Özlem Aktürk
CERIT,İnci
author_role author
author2 GÜMÜŞAY,Özlem Aktürk
CERIT,İnci
author2_role author
author
dc.contributor.author.fl_str_mv DEMIRKOL,Omca
GÜMÜŞAY,Özlem Aktürk
CERIT,İnci
dc.subject.por.fl_str_mv Chinese hamster ovary (CHO) cells
erythrosine
oxidative stress
phloxine
xanthene food dye
topic Chinese hamster ovary (CHO) cells
erythrosine
oxidative stress
phloxine
xanthene food dye
description Abstract Objective of this study was to investigate the changes of oxidative stress parameters in Chinese hamster ovary (CHO) cells exposed to xanthene food dyes (erythrosine and phloxine), commonly-used azo dyes in the food industry. For this purpose, glutathione (GSH) and malondialdehyde (MDA) levels, glutathione peroxidase (GPx) and catalase (CAT) activity measurements of CHO cells treated with erythrosin (50 µM) and phloxine (40 µM) were compared with the control group. There was no significant difference between MDA levels in CHO cells exposed to both dyes and control group (p > 0.05), however GSH levels significantly decreased with dye addition (p ≤ 0.05). An increase in GPx activity of the CHO cells exposed to phloxin was observed (p ≤ 0.05). However, there was no change in GPX activity of erythrosin-exposed CHO cells (p > 0.05). In terms of CAT activity, difference between the dye-added cells and the control group was not observed. Consequently, decrease in level of GSH, which one of major antioxidant components in the cell, suggests that erythrosine and phloxine can have a toxic effect.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000401009
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000401009
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.27819
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.40 n.4 2020
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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