Toxicological evaluation of some Malaysian locally processed raw food products

Malaysian locally processed raw food products are widely used as main ingredients in local cooking. Previous studies showed that these food products have a positive correlation with the incidence of cancer. The cytotoxicity effect was evaluated using MTT assay (3-(4,5-dimetil-2-thiazolil)-2,5-diphen...

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Bibliographic Details
Published in:Food and chemical toxicology 2008, Vol.46 (1), p.368-374
Main Authors: Sharif, R., Ghazali, A.R., Rajab, N.F., Haron, H., Osman, F.
Format: Article
Language:English
Subjects:
Alkaline Comet assay
Analysis of Variance
Animals
Biological and medical sciences
Cell Line
Cell Survival - drug effects
Chang liver cells
Comet Assay
Cytotoxins - toxicity
DNA Damage
Dried shrimp
Fermentation
Fishes
Food - toxicity
Food Analysis
Food Contamination - analysis
Food Preservatives - analysis
Food Preservatives - toxicity
Hepatocytes - drug effects
Humans
Liver - cytology
Liver - metabolism
Malaysia
Malaysian local raw food products
Medical sciences
Metals, Heavy - analysis
Metals, Heavy - toxicity
MTT assay
Mutagens - toxicity
Salted fish
Seafood - analysis
Seafood - toxicity
Shrimp paste (belacan)
Tetrazolium Salts
Thiazoles
Toxicology
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Summary:Malaysian locally processed raw food products are widely used as main ingredients in local cooking. Previous studies showed that these food products have a positive correlation with the incidence of cancer. The cytotoxicity effect was evaluated using MTT assay (3-(4,5-dimetil-2-thiazolil)-2,5-diphenyl-2H-tetrazolium bromide) against Chang liver cells at 2000 μg/ml following 72 h incubation. Findings showed all methanol extracts caused a tremendous drop in the percentage of cell viability at 2000 μg/ml (shrimp paste – 41.69 ± 3.36%, salted fish – 37.2 ± 1.06%, dried shrimp – 40.32 ± 1.8%, p < 0.05). To detect DNA damage in a single cell, alkaline Comet Assay was used. None of the extracts caused DNA damage to the Chang liver cells at 62.5 μg/ml following 24 h incubation, as compared to the positive control, hydrogen peroxide (tail moment – 9.50 ± 1.50; tail intensity – 30.50 ± 2.50). Proximate analysis which was used for the evaluation of macronutrients in food showed that shrimp paste did not comply with the protein requirement (
ISSN:0278-6915
1873-6351
DOI:10.1016/j.fct.2007.08.010