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The Effect of Preservatives and Flavour Additive on the Production of Oxygen-Free Radicals by Isolated Human Neutrophils

Received: 20 March 2014     Accepted: 9 May 2014     Published: 30 May 2014
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Abstract

Introduction: Researchers have recently described a relationship between food additives and immune system responses. A decline in immune response has also been observed in people who are in contact with food additives, such as preservatives and flavours found in different foods. Objectives: The objective of the present study was to investigate the in vitro effect of food additives, such as vanillin, Monosodium L- glutamate, Sodium Benzoate, and potassium nitrate, on the production of oxygen free radicals (OFRs) by isolated human nutrophils. Methods: The study was based on the isolation of neutrophils (polymorphonuclear leukocytes; PMNs) from normal blood to determine the effects of preservatives and flavouring additives on the production of Oxygen Free Radicals by stimulated PMNs. The study was carried out in the department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Saudi Arabia. Results: After compleating the research it was found that most of the food preservatives and flavouring additives produced a significant inhibitory effect on the production of OFRs by isolated human PMNs. Higher concentrations of most of the food additives had significant effects on the chemiluminescence’s response. However, moderate effects have been seen with most of the food additives at lower concentrations. Conclusion : Most of the food additives used in this study produced a significant effect on the oxidative respiratory burst and phagocytosis of isolated human PMNs. As there are few comprehensive studies in this field, we recommend that the responsible agencies conduct further investigations regarding the effects of these additives, as well as their complications.

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 3)
DOI 10.11648/j.ijnfs.20140303.23
Page(s) 210-215
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Preservative, Flavouring Agent, Food Additive, Neutrophils, Oxygen Free Radicals

References
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[2] Branen, A. Larry (2002). Food Additives, 2nd edition. New York: Marcel Dekker.
[3] Clydesdale, Fergus M. (1997). Food Additives: Toxicology, Regulation, and Properties. Boca Raton, FL: CRC Press.
[4] Potter, Norman N., and Hotchkiss, Joseph H. (1995) Food Science, 5th edition. New York: Chapman & Hall.
[5] Health knot.com, food additives and health, available at www.healthknot.com/food_additives.html
[6] Dalton, Louisa (11 2002). "Food Preservatives". Chemical and Engineering News 80 (45): 40. Retrieved 9 February 2012.
[7] "Using Preservatives". Food Additive AND Ingredients Association Retrieved 9 February 2012.
[8] Branen AL, Davidson M, Salminen S et al (2001). Food additives. Marcel Dekker London, 2nd Edition, pp. 1-8.
[9] Jones JM (1992). Food Safety. Eagan press, USA, 1st Edition, pp 203-299.
[10] Hriscu M, Saulea G, Vidrascu N et al (1997). Effects of monosodium gluta-mate on blood neutrophils phagocytic activity and phagocytic response in mice. Rom.J.Physiol., 34:95-101.
[11] Kumar V, Ganguly NK, Anand IS et al (1991). Release of oxygen free radicals by macrophages and neutrophils in patients with rheumatic fever. European Heart Journal, 12:163-165.
[12] Witz G (1991). Active oxygen species as factors in multistage carcinogenesis. Proceedings of the Society of Experimental Biology and Medicine, 198: 675-682.
[13] Opara EC (2002). Oxidative stress, micronutrients, diabetes mellitus and its complications. J. R. Soc. Health, 122: 28 - 34.
[14] Wieland E, Brandes A, and Oellerich M et al (1993). Oxidative modification of low density lipoproteins by human polymorphonuclear leukocytes. Eur.J.Clin.Chem.Clin. Biochem., 31: 725-731.
[15] Lauren S (1999). How the Immune System Works. Blackwell Science, Inc, United Kingdom, 8th Edition, pp 5- 24.
[16] Aruoma OI and Halliwell B (1991). Free radicals and food additives. Taylor & Francis, London, New York, Philadelphia, pp. 1-192
[17] Shalabi EA and Al-Tuwaijri AS (1996). The thermal potentiation of acetaminophen-inhibited PMN oxidative me-tabolism in vitro. Biopharmaceutics and drug disposition, 17: 501-509
[18] Mustafa AA and Al-Tuwaijiri AS (1992). Stimulated Chemilumienescence of isolated human polymorphonuclear leukocytes: in vitro inhibition; Melittin. journal of Natural Toxins,1:65-76.
[19] Saudi Arabian Standards Organization (2011). Flavours permitted for use in foodstuffs.
[20] Aruoma OI and Halliwell B (1991). Free radicals and food additives. Taylor & Francis, London, New York, Phila-delphia, pp. 1-192
[21] Gaworski CL, Vollmuth TA, Dozier MM, Heck JD, Dunn LT, Ratajczak HV and Thomas PT (1994). An Immunotoxicity Assessment of food flavouring ingredients. Food Chem Toxic,32:409–415.
[22] Murry MJ and Tomas PT (1992). Toxic consequences of chemical interactions with the immune system. In principles and practices of immunotoxicology. Blackwell Scientific, Oxford. pp. 65-85.
[23] Thomas P, Busse W, et al (1990). Immunologic effects of pesticides. In effects of Pesticides on Human Health. Advances in modern environmental Toxicology. Princeton Scientific, Princeton, NJ. pp. 261-296.
[24] Hriscu M, Saulea G, Vidrascu N and Baciu I (1997). Effects of monosodium glutamate on blood neutrophils phagocytic activity and phagocytic response in mice. Rom.J. Physiol., 34:95-101.
[25] Pierson MD and Smoot LA (1982). Nitrite Alternatives, and the control of Clostridium Botulinum in Cured meats. Crit. Rev. Food Sci. Nutr.,17: 141-187.
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    E. Al-Shammari, R. Bano, S. Khan, I. Shankity. (2014). The Effect of Preservatives and Flavour Additive on the Production of Oxygen-Free Radicals by Isolated Human Neutrophils. International Journal of Nutrition and Food Sciences, 3(3), 210-215. https://doi.org/10.11648/j.ijnfs.20140303.23

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    ACS Style

    E. Al-Shammari; R. Bano; S. Khan; I. Shankity. The Effect of Preservatives and Flavour Additive on the Production of Oxygen-Free Radicals by Isolated Human Neutrophils. Int. J. Nutr. Food Sci. 2014, 3(3), 210-215. doi: 10.11648/j.ijnfs.20140303.23

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    AMA Style

    E. Al-Shammari, R. Bano, S. Khan, I. Shankity. The Effect of Preservatives and Flavour Additive on the Production of Oxygen-Free Radicals by Isolated Human Neutrophils. Int J Nutr Food Sci. 2014;3(3):210-215. doi: 10.11648/j.ijnfs.20140303.23

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  • @article{10.11648/j.ijnfs.20140303.23,
      author = {E. Al-Shammari and R. Bano and S. Khan and I. Shankity},
      title = {The Effect of Preservatives and Flavour Additive on the Production of Oxygen-Free Radicals by Isolated Human Neutrophils},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {3},
      number = {3},
      pages = {210-215},
      doi = {10.11648/j.ijnfs.20140303.23},
      url = {https://doi.org/10.11648/j.ijnfs.20140303.23},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140303.23},
      abstract = {Introduction: Researchers have recently described a relationship between food additives and immune system responses.  A decline in immune response has also been observed in people who are in contact with food additives, such as preservatives and flavours found in different foods. Objectives: The objective of the present study was to investigate the in vitro effect of food additives, such as vanillin, Monosodium L- glutamate, Sodium Benzoate, and potassium nitrate, on the production of oxygen free radicals (OFRs) by isolated human nutrophils. Methods: The study was based on the isolation of neutrophils (polymorphonuclear leukocytes; PMNs) from normal blood to determine the effects of preservatives and flavouring additives on the production of Oxygen Free Radicals by stimulated PMNs. The study was carried out in the department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Saudi Arabia. Results: After compleating the research it was found that most of the food preservatives and flavouring additives produced a significant inhibitory effect on the production of OFRs by isolated human PMNs. Higher concentrations of most of the food additives had significant effects on the chemiluminescence’s response. However, moderate effects have been seen with most of the food additives at lower concentrations. Conclusion : Most of the food additives used in this study produced a significant effect on the oxidative respiratory burst and phagocytosis of isolated human PMNs. As there are few comprehensive studies in this field, we recommend that the responsible agencies conduct further investigations regarding the effects of these additives, as well as their complications.},
     year = {2014}
    }
    

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  • TY  - JOUR
    T1  - The Effect of Preservatives and Flavour Additive on the Production of Oxygen-Free Radicals by Isolated Human Neutrophils
    AU  - E. Al-Shammari
    AU  - R. Bano
    AU  - S. Khan
    AU  - I. Shankity
    Y1  - 2014/05/30
    PY  - 2014
    N1  - https://doi.org/10.11648/j.ijnfs.20140303.23
    DO  - 10.11648/j.ijnfs.20140303.23
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 210
    EP  - 215
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20140303.23
    AB  - Introduction: Researchers have recently described a relationship between food additives and immune system responses.  A decline in immune response has also been observed in people who are in contact with food additives, such as preservatives and flavours found in different foods. Objectives: The objective of the present study was to investigate the in vitro effect of food additives, such as vanillin, Monosodium L- glutamate, Sodium Benzoate, and potassium nitrate, on the production of oxygen free radicals (OFRs) by isolated human nutrophils. Methods: The study was based on the isolation of neutrophils (polymorphonuclear leukocytes; PMNs) from normal blood to determine the effects of preservatives and flavouring additives on the production of Oxygen Free Radicals by stimulated PMNs. The study was carried out in the department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Saudi Arabia. Results: After compleating the research it was found that most of the food preservatives and flavouring additives produced a significant inhibitory effect on the production of OFRs by isolated human PMNs. Higher concentrations of most of the food additives had significant effects on the chemiluminescence’s response. However, moderate effects have been seen with most of the food additives at lower concentrations. Conclusion : Most of the food additives used in this study produced a significant effect on the oxidative respiratory burst and phagocytosis of isolated human PMNs. As there are few comprehensive studies in this field, we recommend that the responsible agencies conduct further investigations regarding the effects of these additives, as well as their complications.
    VL  - 3
    IS  - 3
    ER  - 

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Author Information
  • Department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Hail, Ksa

  • Department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Hail, Ksa

  • Department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Hail, Ksa

  • Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, University of Hail, Hail, Ksa

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