In Vitro Genotoxicity Assessment of Functional Ingredients: Betaine, Choline, and Taurine.
作者： Adela López de Cerain , Amaya Azqueta , Ariane Vettorazzi , Damian Muruzabal , Julen Sanz-Serrano
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摘要: This article focuses on a complete in vitro genotoxicity assessment of three nutrients widely used as functional ingredients the European market: betaine, choline, and taurine. The Food Safety Authority (EFSA) tiered approach for food additives concordance with safety chemicals developed by Agriculture Organization/World Health Organization (FAO/WHO) was followed; miniaturized Ames test Salmonella typhimurium TA97a, TA98, TA100, TA102, TA1535 strains (following principles Economic Co-operation Development (OECD) 471), micronucleus (OECD 487) TK6 cells were performed. In addition, standard enzyme-modified (human 8-oxoguanine DNA glycosylase 1 (hOGG), endonuclease III (EndoIII), 3-alkyladenine (hAAG)) comet assay (S9−/S9+) conducted order to assess potential premutagenic lesions cells. None compounds produced any signs conditions tested. increases limited evidence available complements EFSA recommendations testing nutrients.
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