Biological Effects of Food Coloring in In Vivo and In Vitro Model Systems

• Main Authors: Rocío Merinas-Amo, María Martínez-Jurado, Silvia Jurado-Güeto, Ángeles Alonso-Moraga, Tania Merinas-Amo
• Format: Article
• Language: English
• Published: MDPI AG 2019-05-01
• Series: Foods
• Subjects: additives; food coloring; <i>Drosophila melanogaster</i>; leukemia cells; toxicity; antitoxicity; longevity; cytotoxicity; DNA damage; methylation status
• Online Access: https://www.mdpi.com/2304-8158/8/5/176

(1) Background: The suitability of certain food colorings is nowadays in discussion because of the effects of these compounds on human health. For this reason, in the present work, the biological effects of six worldwide used food colorings (Riboflavin, Tartrazine, Carminic Acid, Erythrosine, Indigotine, and Brilliant Blue FCF) were analyzed using two model systems. (2) Methods: In vivo toxicity, antitoxicity, and longevity assays using the model organism <i>Drosophila melanogaster</i> and in vitro cytotoxicity, DNA fragmentation, and methylation status assays using HL-60 tumor human cell line were carried out. (3) Results: Our in vivo results showed safe effects in <i>Drosophila</i> for all the food coloring treatments, non-significant protective potential against an oxidative toxin, and different effects on the lifespan of flies. The in vitro results in HL-60 cells, showed that the tested food colorings increased tumor cell growth but did not induce any DNA damage or modifications in the DNA methylation status at their acceptable daily intake (ADI) concentrations. (4) Conclusions: From the in vivo and in vitro studies, these results would support the idea that a high chronic intake of food colorings throughout the entire life is not advisable.