Genotoxicity assessment of the flavouring agent, perillaldehyde
Genotoxicity assessment of the flavouring agent, perillaldehyde
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DOI：
10.1016/j.fct.2016.08.029
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发表时间：
2016-11-01
影响因子：
4.3
通讯作者：
Hayashi, Shim-mo
中科院分区：
文献类型：
--
作者：
Hobbs, Cheryl A.;Taylor, Sean V.;Hayashi, Shim-mo
紫苏醛是一种天然单环萜类化合物，在紫苏中含量最多，作为调味成分为食品添加辣味和柑橘味有着悠久的历史。此前，它被多个国际专家小组判定为安全。为了确认欧盟香料清单上香料的安全性，欧洲食品安全局选择紫苏醛作为脂环醛香料亚组的代表，以评估潜在的遗传毒性。在细菌回复突变试验、人淋巴细胞体外微核试验、小鼠淋巴瘤细胞 HPRT 试验以及 Han Wistar 大鼠微核/彗星试验中对紫苏醛进行了测试。与之前发表的结果相反，紫苏醛在没有代谢激活的情况下诱导鼠伤寒沙门氏菌菌株 TA98 发生突变。彗星试验对十二指肠呈阴性，对肝脏呈弱阳性，但仅限于肝毒性剂量的紫苏醛。所有其他遗传毒性测定均为阴性。这些数据并未表明紫苏醛有任何潜在的遗传毒性，但它们为负责食品添加剂和调味品安全评估的几个国际组织最近宣布的有关紫苏醛遗传毒性的科学观点提供了主要依据。 (C) 2016 年作者。由爱思唯尔有限公司出版
Perillaldehyde, a natural monocyclic terpenoid found most abundantly in the herb perilla, has a long history of use as a flavouring ingredient to add spiciness and citrus taste to foods. Previously, it was judged to be safe by several international expert panels. To confirm the safety of flavourings placed on the European Union list of flavourings, perillaldehyde was selected by the European Food Safety Authority as a representative of a subgroup of alicyclic aldehyde flavouring substances to be evaluated for genotoxic potential. Perillaldehyde was tested in a bacterial reverse mutation assay, an in vitro micronucleus assay in human lymphocytes, an HPRT assay in mouse lymphoma cells, and a micronucleus/comet assay in Han Wistar rats. In contrast to previously published results, perillaldehyde induced mutation in Salmonella typhimurium strain TA98 in the absence of metabolic activation. The comet assay was negative for duodenum and weakly positive for liver but only at a hepatotoxic dose of perillaldehyde. All other genotoxicity assays were negative. These data do not provide an indication of any genotoxic potential for perillaldehyde, and they provide the primary basis for recent scientific opinions regarding perillaldehyde genotoxicity announced by several international organizations responsible for safety assessment of food additives and flavourings. (C) 2016 The Authors. Published by Elsevier Ltd.