Phenolic acids reduce the genotoxicity of acridine orange and ofloxacin in Salmonella typhimurium.

Folia Microbiologica
A BelicováL Ebringer

Abstract

Naturally occurring plant phenolics, p-coumaric acid (PA), caffeic acid (CA), ferulic acid (FA) and gentisic acid (GA) (25-100 nmol/L) had protective effects on acridine orange (AO; 216 mumol/L)- and ofloxacin (3 mumol/L)-induced genotoxicity in Salmonella typhimurium. FA, GA and CA exhibited a significant concentration-dependent protective effect against the genotoxicity of AO and ofloxacin, with the exception of PA, which at all concentrations tested abolished the AO and ofloxacin genotoxicity. UV spectrophotometric measurements showed the interaction of PA, FA, GA and CA with AO but not with ofloxacin; this interaction is obviously responsible for the reduction of AO-induced S. typhimurium mutagenicity. In the case of ofloxacin the antimutagenic effect of PA, FA, GA and CA is assumed to be a result of their ability to scavenge reactive oxygen species (ROS) produced by ofloxacin.

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Citations

Aug 24, 2010·Journal of Experimental Botany·Susana TárragaVicente Conejero
Feb 13, 2008·BMC Pharmacology·Myriam Arriaga AlbaJuan José Hicks Gómez
Dec 19, 2008·Pakistan Journal of Biological Sciences : PJBS·Fawzia Al CharchafchiAmal Al-Hanai
Apr 8, 2006·Biomedical Papers of the Medical Faculty of the University Palacký, Olomouc, Czechoslovakia·Lucia BirosováStefánia Vaverková
Jan 1, 2014·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Cesare Mancuso, Rosaria Santangelo
Nov 13, 2007·Journal of Agricultural and Food Chemistry·Lucia BirosováStefánia Vaverková

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