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

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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

著者情報

キーワード: food colorant, rose bengal, superoxide, HL-60 cell, xanthine oxidase

ジャーナルフリー早期公開

論文ID: 100314

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

この記事には本公開記事があります。

The final version of this article is now available: Vol. 74 (2010) , No. 8 p.1725

詳細

抄録

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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