PMID: 39176May 1, 1978

A study on the toxicity of natural food dyes--toxicity and enzyme inhibition in Paramecium caudatum

The Journal of Toxicological Sciences
F SakoE Takakuwa

Abstract

The toxicity of 14 commercial natural dyes which are widely used as food additives in Japan was studied on Paramecium caudatum. Laccaic acid and capsanthin were found to be very toxic to Paramecium caudatum. Some of the commercially available carminic acid and crocin were also toxic. The inhibitory effect of natural food dyes on leucine aminopeptidase, acid phosphatase and esterase in vitro was proportional to the toxic effect of the dyes on the survival time of Paramecium caudatum. Analyses of the commercial natural food dyes by high performance liquid chromatography failed to identify the toxic components.

References

Oct 1, 1983·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·S J SchwartzH C Pitot
Sep 11, 2010·Critical Reviews in Food Science and Nutrition·S Zahra Bathaie, S Zeinab Mousavi
Dec 12, 2018·Chemical Record : an Official Publication of the Chemical Society of Japan ... [et Al.]·Santiago LascanoPaola B Arimondo
Mar 22, 2012·Journal of Dietary Supplements·Catherine UlbrichtMinney Varghese

Related Concepts

Acid Phosphatase
Gamma-glutamyl transferase
Methoxyleucine Aminopeptidase
Leucine Aminopeptidase
Carminic acid
High Pressure Liquid Chromatography Procedure
Esterases
Crocin
Capsanthin
Enzyme Inhibition

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