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

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

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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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