文章基本信息

标题：食品添加物天然赤色系着色料のウサギ血小板機能に及ぼす影響
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作者：山崎裕康 ; 山口孝子 ; 山内あい子等
期刊名称：Journal of Health Science
印刷版ISSN：1344-9702
电子版ISSN：1347-5207
出版年度：1995
卷号：41
期号：5
页码：375-380
DOI：10.1248/jhs1956.41.375
出版社：The Pharmaceutical Society of Japan
摘要：Coloring is added to many foods and beverages to compensate for the loss of color during processing and to enhance their visual appeal. We have been studying the effect of food additives around the ADI level on cellular functions using washed rabbit platelets. The present study was carried out to investigate the effect of natural red colors on rabbit platelet functions both in vitro and ex vivo. Among the 7 natural red colors used (red cabbage, elderberry, purple corn, lac, cochineal, monascus and beet red colors), red cabbage, elderberry and purple corn had an inhibitory effect on A-23187-induced thromboxane B₂ (TXB₂) synthesis. On the other hand, all colors affected thrombin-induced TXB₂ syntheses at concentrations up to 0.2% : red cabbage stimulated, cochineal stimulated or inhibited depending on its concentration, and others inhibited. In the pretreatment experiment, monascus, beet red and cochineal inhibited A-23187-induced TXB₂ synthesis, and the effects of the former two colors were irreversible. Thrombin-induced TXB₂ syntheses were inhibited by pretreatment with all colors except red cabbage which had a stimulatory effect. These effects were irreversible except for purple corn. Thrombin-induced TXB₂ synthesis in the platelet from rabbits, after administering drinking water to which the recommended highest level of each color was added for 5 d, were affected by 3 colors. Namely, elderberry and beet red inhibited and purple corn stimulated. These results indicate that the amount of these compounds added to foods should be reduced to the minimum necessary to lower the risk of their potential hazard to humans.
关键词：food additives;natural red color;rabbit platelet;activation;inhibition;thrombin