Cytotoxicity of Cheese and Cheddar Cheese food flavorings on Allim cepa L root meristems
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da Universidade Federal do Ceará (UFC) |
dARK ID: | ark:/83112/001300000kh69 |
Texto Completo: | http://www.repositorio.ufc.br/handle/riufc/18756 |
Resumo: | Despite their great importance for the food industry, flavorings, in general, raise a number of questions regarding their cytotoxicity, mutagenicity and carcinogenicity, since, in the literature, there are few studies found evaluating the toxicity on the systemic and cellular level, of these chemical compounds. The root meristems of Allium cepa (onion) are widely used for the assessment of toxicity of chemical compounds of interest. Thus, this study aimed to evaluate, in A. cepa meristematic cells, individually and in combination at the cellular level, the toxicity of synthetic Cheese and Cheddar Cheese food flavorings, identical to the natural, at doses of 1.0 and 2.0 mL, at exposure times of 24 and 48 hours. In combination we used 0.5 mL of Cheese flavor associated with 0.5 mL of Cheddar flavor; and 1.0 mL of Cheese flavor associated with 1.0 mL of Cheddar flavor, at exposure times of 24 and 48 hours. For these evaluations, we used groups of five onion bulbs, which were first embedded in distilled water and then transferred to their respective doses. The root tips were collected and fixed in acetic acid (3:1) for 24 hours. The slides were prepared by crushing and were stained with 2% acetic orcein. Cells were analyzed throughout the cell cycle, totaling 5,000 for each control and exposure time. The mitotic indices calculated and cellular aberrations observed were subjected to statistical analysis using the chi-square test (p <0.05). No chromosomal abnormalities nor those of mitotic spindle were observed for the treatments performed. The results, both individually and in combination, showed that the flavorings under study significantly reduced the cell division rate of the test system cells used. Therefore, under the conditions studied, the two flavorings were cytotoxic. |
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Cytotoxicity of Cheese and Cheddar Cheese food flavorings on Allim cepa L root meristemsAditivos AlimentaresCiclo CelularDespite their great importance for the food industry, flavorings, in general, raise a number of questions regarding their cytotoxicity, mutagenicity and carcinogenicity, since, in the literature, there are few studies found evaluating the toxicity on the systemic and cellular level, of these chemical compounds. The root meristems of Allium cepa (onion) are widely used for the assessment of toxicity of chemical compounds of interest. Thus, this study aimed to evaluate, in A. cepa meristematic cells, individually and in combination at the cellular level, the toxicity of synthetic Cheese and Cheddar Cheese food flavorings, identical to the natural, at doses of 1.0 and 2.0 mL, at exposure times of 24 and 48 hours. In combination we used 0.5 mL of Cheese flavor associated with 0.5 mL of Cheddar flavor; and 1.0 mL of Cheese flavor associated with 1.0 mL of Cheddar flavor, at exposure times of 24 and 48 hours. For these evaluations, we used groups of five onion bulbs, which were first embedded in distilled water and then transferred to their respective doses. The root tips were collected and fixed in acetic acid (3:1) for 24 hours. The slides were prepared by crushing and were stained with 2% acetic orcein. Cells were analyzed throughout the cell cycle, totaling 5,000 for each control and exposure time. The mitotic indices calculated and cellular aberrations observed were subjected to statistical analysis using the chi-square test (p <0.05). No chromosomal abnormalities nor those of mitotic spindle were observed for the treatments performed. The results, both individually and in combination, showed that the flavorings under study significantly reduced the cell division rate of the test system cells used. Therefore, under the conditions studied, the two flavorings were cytotoxic.Apesar da grande importância para a indústria alimentícia, os aromatizantes, em geral, suscitam uma série de dúvidas quanto a sua citotoxicidade, mutagenicidade e carcinogenicidade, visto que, na literatura, poucos são os trabalhos encontrados avaliando a toxicidade, em nível sistêmico e celular, destes compostos químicos. Os meristemas de raízes de Allium cepa (cebola) são muito utilizados para a avaliação da toxicidade de compostos químicos de interesse. Desta forma, este trabalho teve por objetivo avaliar em células meristemáticas de A. cepa, de forma individual, a toxicidade em nível celular de aromatizantes alimentares sintéticos, idênticos aos naturais, de sabores Queijo e Queijo Cheddar, nas doses de 1,0 e 2,0 mL, nos tempos de exposição de 24 e 48 horas; e de forma associada, onde se utilizou 0,5 mL do aromatizante sabor Queijo associado a 0,5 mL do aromatizante sabor Queijo Cheddar; e 1,0 mL do aromatizante sabor Queijo associado a 1,0 mL do aromatizante sabor Queijo Cheddar, nos tempos de exposição de 24 e 48 horas. Para estas avaliações utilizou-se grupos de cinco bulbos de cebolas, que primeiramente foram enraizados em água destilada, e em seguida transferidos para as suas respectivas doses. As radículas foram coletadas e fixadas em ácido acético (3:1) por 24 horas. As lâminas foram preparadas pela técnica de esmagamento e coradas com orceína acética a 2%. Analisaram-se células em todo ciclo celular, totalizando 5.000 para cada controle e tempo de exposição. Os índices mitóticos calculados e as aberrações celulares observadas foram submetidos à análise estatística do Qui-quadrado (p<0,05). Não foram observadas alterações cromossômicas e anomalias de fuso mitótico para nenhum dos tratamentos realizados. Os resultados obtidos, tanto individualmente como de forma associada, mostraram que os aromatizantes em estudos reduziram de forma significativa os índices de divisões celulares das células do sistema teste utilizado. Portanto, nas condições analisadas, os dois aromatizantes foram citotóxicos.Brazilian Journal of Biology2016-07-29T16:10:11Z2016-07-29T16:10:11Z2016-04info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfMOURA, A. G. et al. Cytotoxicity of cheese and cheddar cheese food flavorings on Allim cepa L root meristems. Brazilian Journal of Biology, São Carlos, v. 76, n. 2, p. 439-443, abr./jun. 2016.Print version 1519-6984On-line version 1678-4375http://www.repositorio.ufc.br/handle/riufc/18756ark:/83112/001300000kh69Moura, A. G.Santana, G. M.Ferreira, P. M. P.Sousa, J. M. C.Peron, A. P.engreponame:Repositório Institucional da Universidade Federal do Ceará (UFC)instname:Universidade Federal do Ceará (UFC)instacron:UFCinfo:eu-repo/semantics/openAccess2019-10-21T18:38:43Zoai:repositorio.ufc.br:riufc/18756Repositório InstitucionalPUBhttp://www.repositorio.ufc.br/ri-oai/requestbu@ufc.br || repositorio@ufc.bropendoar:2024-09-11T18:41:03.063437Repositório Institucional da Universidade Federal do Ceará (UFC) - Universidade Federal do Ceará (UFC)false |
dc.title.none.fl_str_mv |
Cytotoxicity of Cheese and Cheddar Cheese food flavorings on Allim cepa L root meristems |
title |
Cytotoxicity of Cheese and Cheddar Cheese food flavorings on Allim cepa L root meristems |
spellingShingle |
Cytotoxicity of Cheese and Cheddar Cheese food flavorings on Allim cepa L root meristems Moura, A. G. Aditivos Alimentares Ciclo Celular |
title_short |
Cytotoxicity of Cheese and Cheddar Cheese food flavorings on Allim cepa L root meristems |
title_full |
Cytotoxicity of Cheese and Cheddar Cheese food flavorings on Allim cepa L root meristems |
title_fullStr |
Cytotoxicity of Cheese and Cheddar Cheese food flavorings on Allim cepa L root meristems |
title_full_unstemmed |
Cytotoxicity of Cheese and Cheddar Cheese food flavorings on Allim cepa L root meristems |
title_sort |
Cytotoxicity of Cheese and Cheddar Cheese food flavorings on Allim cepa L root meristems |
author |
Moura, A. G. |
author_facet |
Moura, A. G. Santana, G. M. Ferreira, P. M. P. Sousa, J. M. C. Peron, A. P. |
author_role |
author |
author2 |
Santana, G. M. Ferreira, P. M. P. Sousa, J. M. C. Peron, A. P. |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Moura, A. G. Santana, G. M. Ferreira, P. M. P. Sousa, J. M. C. Peron, A. P. |
dc.subject.por.fl_str_mv |
Aditivos Alimentares Ciclo Celular |
topic |
Aditivos Alimentares Ciclo Celular |
description |
Despite their great importance for the food industry, flavorings, in general, raise a number of questions regarding their cytotoxicity, mutagenicity and carcinogenicity, since, in the literature, there are few studies found evaluating the toxicity on the systemic and cellular level, of these chemical compounds. The root meristems of Allium cepa (onion) are widely used for the assessment of toxicity of chemical compounds of interest. Thus, this study aimed to evaluate, in A. cepa meristematic cells, individually and in combination at the cellular level, the toxicity of synthetic Cheese and Cheddar Cheese food flavorings, identical to the natural, at doses of 1.0 and 2.0 mL, at exposure times of 24 and 48 hours. In combination we used 0.5 mL of Cheese flavor associated with 0.5 mL of Cheddar flavor; and 1.0 mL of Cheese flavor associated with 1.0 mL of Cheddar flavor, at exposure times of 24 and 48 hours. For these evaluations, we used groups of five onion bulbs, which were first embedded in distilled water and then transferred to their respective doses. The root tips were collected and fixed in acetic acid (3:1) for 24 hours. The slides were prepared by crushing and were stained with 2% acetic orcein. Cells were analyzed throughout the cell cycle, totaling 5,000 for each control and exposure time. The mitotic indices calculated and cellular aberrations observed were subjected to statistical analysis using the chi-square test (p <0.05). No chromosomal abnormalities nor those of mitotic spindle were observed for the treatments performed. The results, both individually and in combination, showed that the flavorings under study significantly reduced the cell division rate of the test system cells used. Therefore, under the conditions studied, the two flavorings were cytotoxic. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-07-29T16:10:11Z 2016-07-29T16:10:11Z 2016-04 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
MOURA, A. G. et al. Cytotoxicity of cheese and cheddar cheese food flavorings on Allim cepa L root meristems. Brazilian Journal of Biology, São Carlos, v. 76, n. 2, p. 439-443, abr./jun. 2016. Print version 1519-6984 On-line version 1678-4375 http://www.repositorio.ufc.br/handle/riufc/18756 |
dc.identifier.dark.fl_str_mv |
ark:/83112/001300000kh69 |
identifier_str_mv |
MOURA, A. G. et al. Cytotoxicity of cheese and cheddar cheese food flavorings on Allim cepa L root meristems. Brazilian Journal of Biology, São Carlos, v. 76, n. 2, p. 439-443, abr./jun. 2016. Print version 1519-6984 On-line version 1678-4375 ark:/83112/001300000kh69 |
url |
http://www.repositorio.ufc.br/handle/riufc/18756 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Brazilian Journal of Biology |
publisher.none.fl_str_mv |
Brazilian Journal of Biology |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da Universidade Federal do Ceará (UFC) instname:Universidade Federal do Ceará (UFC) instacron:UFC |
instname_str |
Universidade Federal do Ceará (UFC) |
instacron_str |
UFC |
institution |
UFC |
reponame_str |
Repositório Institucional da Universidade Federal do Ceará (UFC) |
collection |
Repositório Institucional da Universidade Federal do Ceará (UFC) |
repository.name.fl_str_mv |
Repositório Institucional da Universidade Federal do Ceará (UFC) - Universidade Federal do Ceará (UFC) |
repository.mail.fl_str_mv |
bu@ufc.br || repositorio@ufc.br |
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1818373790695948288 |