Evaluation of genotoxic effects of baking power and monosodium glutamate using Allium cepa assay
2013
E07796
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Title
Evaluation of genotoxic effects of baking power and monosodium glutamate using Allium cepa assay
Publication Date
2013
Call Number
E07796
Summary
Objective: To investigate the genotoxic effects of two food additives, baking powder (BKP) and monosodium glutamate (MSG) using Allium cepa root tip cells as a test system. Methods: Roots of A. cepa were treated with four concentrations (0.01%, 0.05%, 0.1% and 0.5%) of these additives for different time durations (½h, 1h, 2h and 3h). Results: Exposure to different concentrations of these chemicals showed an inhibitory effect on cell division in root tips of A. cepa and caused a general decline in mitotic index values. Additionally, a wide range of abnormal mitotic stages, both clastogenic and non-clastogenic were detected in treated cells when compared to the control. The total percentage of aberrations generally increased in a dose and time dependent manner. Among these, frequently observed chromosomal abnormalities were stickiness, chromosome fragments, polyploidy, disturbed meta and anaphases, laggards, ring chromosomes, chromosome bridges, multipolar anaphases, vagrant chromosomes etc. Conclusion: The results of the present study clearly prove the sensitivity of Allium test and hence substantiate its use as a cytogenetic assay to assess the genotoxic effects of chemicals that are consumed as food additives or preservatives.
Journal Citation
5(2):311-316, INTERNATIONAL JOURANL OF PHARMACY AND PHARMACEUTICAL SCIENCES
Contact Information
harvest@worldveg.org
Record Appears in
Research > Published Articles