Artificial Food Colorants Inhibit Superoxide Production in Differentiated HL-60 Cells

Hang QI; Machiko KAWAGISHI; Motoko YOSHIMOTO; Hiroshi TAKANO; Beiwei ZHU; Yasuaki SHIMOISHI; Mikiro TADA; Yoshiyuki MURATA; Yoshimasa NAKAMURA

doi:10.1271/bbb.100314

Food & Nutrition Science Notes

Artificial Food Colorants Inhibit Superoxide Production in Differentiated HL-60 Cells

Hang QI, Machiko KAWAGISHI, Motoko YOSHIMOTO, Hiroshi TAKANO, Beiwei ZHU, Yasuaki SHIMOISHI, Mikiro TADA, Yoshiyuki MURATA, Yoshimasa NAKAMURA

Author information

Hang QI
Graduate School of Natural Science and Technology, Okayama University
College of Food Technology, Dalian Polytechnic University
Machiko KAWAGISHI
Graduate School of Natural Science and Technology, Okayama University
Motoko YOSHIMOTO
Graduate School of Natural Science and Technology, Okayama University
Hiroshi TAKANO
Graduate School of Natural Science and Technology, Okayama University
Beiwei ZHU
College of Food Technology, Dalian Polytechnic University
Yasuaki SHIMOISHI
Graduate School of Natural Science and Technology, Okayama University
Mikiro TADA
Faculty of Contemporary Life Science, Chugoku Gakuen University
Yoshiyuki MURATA
Graduate School of Natural Science and Technology, Okayama University
Yoshimasa NAKAMURA
Graduate School of Natural Science and Technology, Okayama University

Keywords: food colorant, rose bengal, superoxide, HL-60 cell, xanthine oxidase

JOURNAL FREE ACCESS

2010 Volume 74 Issue 8 Pages 1725-1728

DOI https://doi.org/10.1271/bbb.100314

View "Advance Publication" version (August 7, 2010).

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Abstract

We tested synthetic food colorants for their antioxidative potential by the in vitro superoxide generation assay in differentiated HL-60 cells in response to phorbol ester. Among the 12 colorants tested, such fluorescein-type red colorants as rose bengal showed potent inhibitory activity without any cytotoxicity under dark conditions. The intracellular accumulation and superoxide anion scavenging effect of rose bengal were at least partly involved in the inhibitory activity.

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