文章基本信息

标题：食品添加物(赤色系合成着色料)のウサギ血小板機能に及ぼす影響
本地全文：下载
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：1994
卷号：40
期号：5
页码：448-453
DOI：10.1248/jhs1956.40.448
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 has been carried out to investigate the effect of artificial red colors on rabbit platelet functions both in vitro and ex vivo. Among seven red colors used, Nos. 3, 104 and 106, which are xanthene dyes, had an inhibitory effect on A-23187 induced TXB₂ synthesis at the concentration of 0.01-0.05% when added simultaneously in vitro. On the other hand, all seven colors affected thrombin induced TXB₂ synthesis at the concentration of around 0.01%. Namely, Nos. 2, 3, 40, 102, 104 and 105 inhibited and No. 106 stimulated thrombin induced TXB₂ synthesis. In the pretreatment, only No. 106 had a reversible inhibitory effect on A-23187 induced TXB₂ synthesis, but thrombin induced ones were inhibited by Nos. 2, 3, 40, 102, 104 and 105. These inhibitions were irreversible in the cases of Nos. 3 and 104. Thrombin induced TXB₂ synthesis in the platelet from rabbit fed ADI levels of Nos. 3, 102, 104, 105 and 106, with the diet for 5 d was 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;artificial red color;rabbit platelet;activation;inhibition;thrombin