期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：2000
卷号：46
期号：3
页码：130-136
DOI：10.3177/jnsv.46.130
出版社：Center for Academic Publications Japan
摘要：The synergistic effect of food additives or food colors on the toxicity of 3-amino-l, 4-dimethyl-5 H -pyrido[4, 3-b]indole (Trp-P-1) was investigated using primary cul-tured rat hepatocytes. When hepatocytes from rats fed a standard diet were treated with a mixture of four major food additives (sorbitol, sodium L(+)-glutamate, benzoic acid, and propylene glycol) or a mixture of six typical artificial food colors (erythrosine, allura red, new coccine, brilliant blue, tertrazine, and fast green), the in vitro treated food-color mix-ture itself showed cytotoxicity; the reduction of cell viability and decreases in the activities of gluconeogenesis and ureogenesis. The food-color mixture enhanced cytotoxicity of Trp-P-1 obviously. We then investigated the effects of in vivo-dosed food additives or food colors on Trp-P-l-caused toxicity. Hepatocytes were isolated and cultured from rats fed a diet contain-ing a mixture of food additives or a mixture of food colors with half the amount of their re-spective acceptable daily intake for 4 wk. Trp-P-1 was administered to the hepatocytes at various concentrations for 12 h. Synergistic effects of in vivo-dosed food additives and food colors were not observed on Trp-P-l-caused cytotoxicity as estimated by a loss of cell viabil-ity and the reductions of DNA and protein syntheses. On the contrary, we have observed that in vivo administered food colors synergistically facilitated to reduce the activities of glu-coneogenesis and ureogenesis in Trp-P-l-treated hepatocytes. These results suggest that the daily intake of artificial food colors may impair hepatic functions such as gluconeogenesis and ureogenesis, when dietary carcinogens are exposed to the liver cells.
