Genotoxicity Assessment of Amaranth and Allura Red Using Saccharomyces Cerevisiae

• Published in: Bulletin of environmental contamination and toxicology 2013, Vol.90 (1), p.22-26
• Main Authors: Jabeen, Hafiza Sumara, ur Rahman, Sajjad, Mahmood, Shahid, Anwer, Sadaf
• Format: Article
• Language: English
• Subjects: Amaranth Dye - toxicity; Aquatic Pollution; Azo Compounds - toxicity; Azo dyes; Bioassays; Biological and medical sciences; Chemical mutagenesis; Coloring Agents - toxicity; Comet Assay; Cytotoxicity; DNA Damage; Dyes; Earth and Environmental Science; Ecotoxicology; Environment; Environmental Chemistry; Environmental Health; Environmental Pollutants - toxicity; Fermentation; Food; Genotoxicity; Hydrogen peroxide; Industrial wastes; Medical sciences; Pollution; Saccharomyces cerevisiae; Saccharomyces cerevisiae - drug effects; Saccharomyces cerevisiae - genetics; Saccharomyces cerevisiae - metabolism; Soil Science & Conservation; Testing laboratories; Toxicology; Waste Water Technology; Water Management; Water Pollution Control; Yeasts
• ISSN: 0007-4861; 1432-0800
• DOI: 10.1007/s00128-012-0870-x

Amaranth (E123) and Allura red (E129), very important food azo dyes used in food, drug, paper, cosmetic and textile industries, were assessed for their genotoxic potential through comet assay in yeast cells. Comet assay was standardized by with different concentration of H 2 O 2 . Concentrations of Amaranth and Allura red were maintained in sorbitol buffer starting from 9.76 to 5,000 μg/mL and 1 × 10 4 cells were incubated at two different incubation temperatures 28 and 37°C. Amaranth (E123) and Allura red (E129) were found to exhibit their genotoxic effect directly in Saccharomyces cerevisiae. No significant genotoxic activity was observed for Amaranth and Allura red at 28°C but at 37°C direct relation of Amaranth concentration with comet tail was significant and no positive relation was seen with time exposure factor. At 37°C the minimum concentration of Amaranth and Allura red at which significant DNA damage observed through comet assay was 1,250 μg/mL in 2nd h post exposure time. The results indicated that food colors should be carefully used in baking products as heavy concentration of food colors could affect the fermentation process of baking.