Effects of some flavor enhancer food additives on expression of cancer-related genes in MCF-7 and MCF-12A cells

Abstract

Food additives change the appearance and taste of foods, prevent their deterioration and keep them longer; are very important chemical compounds in terms of food technology. In this study, the cytotoxicity of the monosodium glutamate, monopotassium glutamate and magnesium di-glutamate salts of L-Glutamic acid are frequently used in foods as food additives and their effects on expression of cancer related (CYP1A1 and BCL-2) genes were investigated in MCF-7 and MCF-12A cell lines. For this purpose, different concentrations of MSG (437.5–27.34 mM), MPG (218.75–13.67 mM) and MDG (109.3–6.83 mM) treated with cells for 24 hours. According to the results, IC50 values of MSG, MPG and MDG were measured as 227.17, 84.64 and 80,27 mM for MCF-7 and 156.53, 197.24 and 14,05 mM for MCF-12A respectively. The most effective concentrations were determined as a result of MTT assay and expression analysis of CYP1A1 and BCL-2 genes were performed in both cell lines by qRT-PCR. BCL-2 gene; it was expressed more than its normal function against the substances in MCF-7 cells and caused unplanned cell proliferation in these cells, while it was detected that it was expressed less than its normal function in MCF-12A cells. Similarly, the CYP1A1 gene was found to be less express than its normal function in MCF-7 cells, while it was overexpressed in MCF-12A cells to against the toxicity from these agents. As a result of this study, the data showed that these food additives may cause both cytotoxicity and genotoxicity.