STUDY OF THE TOXICOGENOMIC EFFECT OF COMMON FOOD ADDITIVES USING SOME YEAST STRAINS

Abstract

This study was carried out at the Microbial Genetic laboratory, at Microbial Genetics Department, Genetic Engineering and Biotechnology Research Division, National Research Center (NRC), Giza, Egypt, and the Molecular Genetics Laboratories of the Department of Genetics, Faculty of Agriculture, Ain Shams University, Egypt, during the period from 2014 to 2019. The main results of this study were: 1. Selected Knock-out haploid yeast strains were treated with different concentrations of the three food additives (MSG, SB and Saffron) under study for 24-48 hrs. YKO strains confirmed the occurrence of cancer formation due to administration of these food additives that could be caused according to different genotypes. this might give an overview of the relationship between those additives and cancer formation. 2. Comet assay was performed to assess DNA damage in yeast deletion strains after treatment by recommended concentrations of food additives to YKO strains exhibited a significant DNA damage (P < 0.05) that was observed by an increase in tail length, tail DNA% and tail moment as compared to the normal control strains. 3. Four different types of human cell lines; namely, colon carcinoma (Caco-3), breast carcinoma (MCF7), lung carcinoma (A549) and normal lung cell line (Wi38) were treated with the same concentrations of food additives under study for 24 hrs. Viability in shapes of the cells showed considerable variations between control and treatment by NRU assay and effect of food additives on them and confirmed the carcinogenic effect of these additives. 4. Cytotoxicity and programmed cell death (apoptosis) of food additives were tested on in vitro human cell growth. Cell cycle