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

Abstract

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.