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Cytotoxicity of Food Preservatives in Cultured Rat Hepatocytes Loaded with Linolenic Acid by Narumi Sugihara; Kimi Shimomichi; Koji Furuno is a Environmental Science article available to read on EtoBox.

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We investigated ,the ability of eight food preservatives to induce lipid peroxidation in normal and cl-linolenic acid (LNA)-loaded cultured rat hepatocytes. On the addition of sodium dehydroacetate (DHA-Na), potassium sorbate @A-K) or thiabendazole (TBZ) to the cell culture, lipid peroxidation, assessed in terms of the production of malondialdehyde (MDA), was induced in LNA-loaded cells, but not in normal cells. At the low concentrations, induction of lipid peroxidation in LNA-loaded cells was highest with TBZ, whereas at high concentrations DHA-Na greatly induced lipid peroxidation. The occurrence of lipid peroxidation in LNA-loaded cells was accompanied by a decrease in cellular GSH levels with the three preservatives and by a decrease in cellular protein-SH levels with DHA-Na and TBZ. Furthermore, cell injury, measured by the release of LDH, was produced in LNA-loaded cells exposed to DHA-Na and SA-K. The addition of TBZ caused substantial cell injury in normal cells, and even greater injury in LNA-loaded cells. The prevention of lipid peroxidation in LNA-loaded hepatocytes by addition of an antioxidant, N,N'-diphenyl-p-phenylenediamine (DPPD) almost completely prevented DHA-Na-

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Author

Narumi Sugihara; Kimi Shimomichi; Koji Furuno

Publisher

Elsevier Science; Elsevier ; Elsevier BV (ISSN 0300-483X)

Published

1997

Language

EN

Field

Environmental Science (Life Sciences)