Effects of Common Food Additives on HepG2 Cells: Accumulation of Reactive Oxygen Species and Induction of Cell Damage and Death
Abstract
The study investigated the effects of 7 common food additives on HepG2 cells. It found that these additives can accumulate reactive oxygen species (ROS) in the cells leading to cell damage and death. The study observed an imbalance in the normal redox state due to the increased activity of antioxidant enzymes caused by food additives. Additionally, increased lipid peroxidation and protein carbonylation levels, which resulted in damage to cell membranes and the deactivation of cellular proteins. This accumulation of ROS triggers autophagic cell death through organelle dysfunction. In HepG2 cells, food additives induced apoptosis, mitochondrial membrane disintegration and autophagic cell death. Briefly, Butylated hydroxytoluene has remarkably induced apoptosis in HepG2 cells amongst all studied food additives which was accounted for 4.79 %. Sunset yellow, Butylated hydroxyanisole and Butylated hydroxytoluene had a particularly significant effect in causing autophagic cell death such that they have triggered 10.31 %, 26.94 % and 69.44 % cells to undergo autophagy respectively. Moreover, it was confirmed from growth curve and cell migration studies that food additives hampered cell proliferation potential. This study emphasizes the importance of conducting future research to investigate the potential risks associated with food additives and their potential effects on human health.