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시판 중인 홍국적색소 및 심황색소의 세균 돌연변이성 및 세포독성 평가
도병경(Byungkyung Do),권훈정(Hoonjeong Kwon) 한국식품과학회 2024 한국식품과학회지 Vol.56 No.3
본 연구에서는 Do와 Kwon (2022)의 연구에서 독성이 확인된 홍국적색소와 심황색소를 대상으로 국내에서 유통되는 3개 제조사의 제품들을 추가 구매하여 세균을 이용한 변이원성평가 및 CHO-K1세포에 대한 세포독성평가를 진행하였다. 그 결과 홍국적색소 및 심황색소는 모두 변이원성을 나타내지 않았으며, 홍국적색소는 1250 g/mL, 심황색소는 625 g/mL 농도 이상에서 50% 이상의 세포가 사멸되었다. In a previous study that evaluated the genotoxicity of natural color additives, Monascus red and Curcuma longa Linne extracts showed potential genotoxicity and cytotoxicity (Do and Kwon, 2022). To determine whether these results were batch-specific or inherent to these additives, bacterial reverse mutation and in vitro cytotoxicity tests were conducted on all market-available products. Monascus red did not show a positive mutagenic response in bacterial reverse mutation assays, but microcolonies produced as a result of cytotoxicity were consistently observed, with a reduced number of reverse colonies (compared to the negative control). Curcuma longa Linne extracts also did not exhibit a positive mutagenic response in bacterial reverse mutation assays, but exhibited microcolonies, irrespective of the manufacturer. Monascus red and Curcuma longa extracts were found to be cytotoxic in MTT assays. This study concluded that regardless of the manufacturer, Monascus red and Curcuma longa Linne extracts lack a mutagenic effect but exhibit cytotoxic effects in the context of bacteria and CHO-K1 cells.
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권훈정,도병경,이동하,나안희,최윤주,이숙연 한국식품위생안전성학회 2007 한국식품위생안전성학회지 Vol.22 No.4
Apricot Kernel, consumed as herbal medicine, contains amygdalin which generate HCN uponhydrolysis. Dyspnea was reported by ingesting large amount of apricot kernel, and neurological disorders such astropic ataxic neuropathy or konzo were known as chronic toxicity of amygdalin. Other cyanogen containing plants,including flaxseed and almond, are consumed as food around the world. Moreover, some of them are promoted asfunctional food, leading to higher consumption, and posing health risk by cyanogenic components. The objective ofthis study was to find a method for the reduction of the cyanogenic compound, using apricot kernel as a model food.The most effective reduction was obtained by boiling the slices of the kernel for one hour in pH 1 HCl solution, show-ing 90% removal. However, the common process known to reduce the cyanogen contents, i.e., long incubation at thelow temperature, did not show significant change in cyan concentration. Our data contribute to the safety of the plantscontaining cyanogenic compounds if they were to be developed as foodstuff.
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