Artículos de revistas
Effect of organic synthetic food colours on mitochondrial respiration
Registro en:
Food Additives And Contaminants. Taylor & Francis Ltd, v. 13, n. 1, n. 5, n. 11, 1996.
0265-203X
WOS:A1996TV78800002
Autor
Reyes, FGR
Valim, MFCFA
Vercesi, AE
Institución
Resumen
Eleven organic synthetic dyes, currently or formerly used as food colours in Brazil, were tested to determine their effect on mitochondrial respiration in mitochondria isolated from rat liver and kidney. The compounds tested were: Erythrosine, Ponceau 4R, Allura Red, Sunset yellow, Tartrazine, Amaranth, Brilliant Blue, Indigotine Blue, Fast Red E, Orange GGN and Scarlet GN. An food colours tested inhibited mitochondrial respiration (State III respiration, uncoupled) supported either by a-ketoglutarate or succinate. this inhibition varied largely, e.g. from 100% to 16% for Erythrosine and Tartrazine respectively, at a concentration of 0.1 mg food colour per mitochondrial protein. Both rat liver and kidney mitochondria showed similar patterns of inhibition among the food colours tested. This effect was dose related and the concentration to give 50% inhibition was determined for some of the dyes. The xanthene dye Erythrosine, which showed the strongest effect, was selected for further investigation on mitochondria in vivo. 13 1 5 11