AYÇİÇEĞİ LESİTİNİ, KSANTAN SAKIZI VE MALİK ASİDİN İNSAN PERİFERİK LENFOSİTLERİNDE İN VİTRO GENOTOKSİK POTANSİYELLERİNİN BELİRLENMESİ

Abstract

Gıda katkı maddeleri, gıdaların güvenliğini, tazeliğini, lezzetini, dokusunu veya görünümünü korumak ya da geliştirmek amacıyla kullanılan maddelerdir. İşlenmiş gıda tüketiminin artmasıyla birlikte gıda katkı maddelerinin tüketimi de artış göstermiştir. Ancak gıda katkı maddelerinin insan sağlığı üzerinde olumsuz bir etkisinin olup olmadığı tartışma konusudur. Bu çalışmada, gıda katkı maddesi olarak kullanılan ayçiçeği lesitini, malik asit ve ksantan sakızının insan periferik lenfositleri üzerindeki potansiyel genotoksisitesi mikronükleus testi kullanılarak belirlenmiştir. Bu kapsamda, ayçiçeği lesitini (v/v - ‰1.2, ‰1.8, ‰2.7, ‰4.05, ‰5.4, ‰7.2), ksantan sakızı (500, 1000, 1500, 2000, 3000 ve 4500 μg/ml) ve malik asidin (31.25, 62.50, 125, 250, 375 ve 500 μg/ml) farklı konsantrasyonlarının potansiyel genotoksik etkileri araştırılmıştır. Elde edilen bulgulara göre, incelenen gıda katkı maddeleri yüksek konsantrasyonlarda istatistiksel olarak anlamlı (P<0.05) genotoksik etkiler sergilemiştir. Kontrol grupları ile kıyaslandığında, mikronükleus frekansındaki anlamlı artışların ayçiçeği lesitini için ‰4.05, ksantan sakızı için 2000 μg/ml ve malik asit için 250 μg/ml konsantrasyonlarında başladığı ve test edilen en yüksek konsantrasyonlarda en üst genotoksik yanıta ulaştığı belirlenmiştir.

Keywords

• Genotoksisite
• ayçiçeği lesitini
• ksantan sakızı
• malik asit

Supporting Institution

Bolu Abant İzzet Baysal Üniversitesi Bilimsel Araştırma Projeleri Birimi

Project Number

2024-TYL-6.12.56-0005

Ethical Statement

Bu Araştırma için, Bolu Abant İzzet Baysal Üniversitesi Tıp Fakültesi Klinik Araştırmalar Etik Kurul’undan etik kurul izni (10.10.2023 tarih ve 2023/307 sayılı kararla) alınmıştır.

Thanks

Bu çalışma, Bolu Abant İzzet Baysal Üniversitesi Bilimsel Araştırma Projeleri Birimi tarafından desteklenmiştir (proje no: 2024-TYL-6.12.56-0005).

EVALUATION OF THE GENOTOXIC POTENTIALS OF SUNFLOWER LECITHIN, XANTHAN GUM, AND MALIC ACID ON HUMAN PERIPHERAL LYMPHOCYTES IN VITRO

Abstract

Food additives are substances used to preserve or improve the safety, freshness, flavor, texture, or appearance of food. As the consumption of processed foods has increased, so has the consumption of food additives. However, whether food additives have a negative impact on human health is a matter of debate. In this study, the potential genotoxicity of sunflower lecithin, malic acid, and xanthan gum, used as food additives, on human peripheral lymphocytes was determined using the micronucleus test. Preliminary tests conducted in this study investigated the potential genotoxic effects of different concentrations of sunflower lecithin (v/v - 1.2‰, 1.8‰, 2.7‰, 4.05‰, 5.4‰, 7.2‰), xanthan gum (500, 1000, 1500, 2000, 3000, and 4500 μg/ml), and malic acid (31.25, 62.50, 125, 250, 375, and 500 μg/ml). Based on the findings, the studied food additives exhibited statistically significant genotoxic effects (P<0.05) at elevated concentrations. Specifically, significant increases in micronucleus frequency were initiated at 4.05‰ (v/v) for sunflower lecithin, 2000 μg/ml for xanthan gum, and 250 μg/ml for malic acid compared to the control groups, reaching the highest genotoxic responses at the maximum tested concentrations.

Keywords

• Genotoxicity
• sunflower lecithin
• xanthan gum
• malic acid

Supporting Institution

Bolu Abant Izzet Baysal University Scientific Research Projects Unit

Project Number

2024-TYL-6.12.56-0005

Ethical Statement

Ethical approval for this research was obtained from the Clinical Research Ethics Committee of Bolu Abant İzzet Baysal University Faculty of Medicine (decision no. 2023/307 dated 10.10.2023).

Thanks

This study was supported by Bolu Abant Izzet Baysal University Scientific Research Projects Unit (project no: 2024-TYL-6.12.56-0005).

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