Selin, Erica and Mandava, Geeta and Vilcu, Alexandra and Oskarsson, Agneta and Lundqvist, Johan
(2022).
An in vitro-based hazard assessment of liquid smoke food flavourings.
Archives of Toxicology. 96
:2
, 601-611
[Research article]
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Abstract
Liquid smoke products are widely used as a food additive to create a desired smoke flavour. These products may contain hazardous chemicals generated during the wood-burning process. However, the toxic effects of these types of hazardous chemicals constituting in the commercially available products are largely unknown. Therefore, a test battery of cell-based in vitro methods, covering different modes of actions of high relevance to human health, was applied to study liquid smoke products. Ten liquid smoke flavourings were tested as non-extracted and extracted. To assess the potential drivers of toxicity, we used two different solvents. The battery of in vitro methods covered estrogenicity, androgenicity, oxidative stress, aryl hydrocarbon receptor activity and genotoxicity. The non-extracted samples were tested at concentrations 0.002 to 1 mu L liquid smoke flavouring/mL culture medium, while extracted samples were tested from 0.003 to 200 mu L/mL. Genotoxicity was observed for nearly all non-extracted and all hexane-extracted samples, in which the former had higher potency. No genotoxicity was observed for ethyl acetate-extracted samples. Oxidative stress was activated by almost all extracted and non-extracted samples, while approximately half of the samples had aryl hydrocarbon receptor and estrogen receptor activities. This study used effect-based methods to evaluate the complex mixtures of liquid smoke flavourings. The increased bioactivities seen upon extractions indicate that non-polar chemicals are driving the genotoxicity, while polar substances are increasing oxidative stress and cytotoxic responses. The differences in responses indicate that non-extracted products contain chemicals that are able to antagonize toxic effects, and upon extraction, the protective substances are lost.
Authors/Creators: | Selin, Erica and Mandava, Geeta and Vilcu, Alexandra and Oskarsson, Agneta and Lundqvist, Johan | ||||||
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Title: | An in vitro-based hazard assessment of liquid smoke food flavourings | ||||||
Series Name/Journal: | Archives of Toxicology | ||||||
Year of publishing : | 2022 | ||||||
Volume: | 96 | ||||||
Number: | 2 | ||||||
Page range: | 601-611 | ||||||
Number of Pages: | 11 | ||||||
Publisher: | SPRINGER HEIDELBERG | ||||||
ISSN: | 0340-5761 | ||||||
Language: | English | ||||||
Publication Type: | Research article | ||||||
Article category: | Scientific peer reviewed | ||||||
Version: | Published version | ||||||
Copyright: | Creative Commons: Attribution 4.0 | ||||||
Full Text Status: | Public | ||||||
Subjects: | (A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science | ||||||
Keywords: | Smoke flavouring, Commercial liquid smoke flavouring, Food additives, Bioassays, Bioanalytical tool, Effect-based methods | ||||||
URN:NBN: | urn:nbn:se:slu:epsilon-p-114531 | ||||||
Permanent URL: | http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-114531 | ||||||
Additional ID: |
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ID Code: | 27150 | ||||||
Faculty: | VH - Faculty of Veterinary Medicine and Animal Science | ||||||
Department: | (VH) > Department of Biomedical Science and Veterinary Public Health | ||||||
Deposited By: | SLUpub Connector | ||||||
Deposited On: | 21 Feb 2022 10:25 | ||||||
Metadata Last Modified: | 21 Feb 2022 10:31 |
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