SODIUM BENZOATE IN LOCALLY AVAILABLE SOFT DRINKS AND ITS EFFECT ON DNA DAMAGE AND LIVER FUNCTION IN RATS

Authors

  • M MOHIUDDIN
  • BEGUM ROKEYA
  • MOHAMMAD ABDULLAH AL-SHOEB
  • YEARUL KABIR

Keywords:

Sodium benzoate, DNA damage, Comet assay, Liver function

Abstract

Sodium benzoate (E211) is used as a preservative in several kinds of food.
One of the essential uses of E211 is to preserve non-alcoholic carbonated
beverages. The amount of sodium benzoate in 17 local soft drink samples was
estimated in the present study. The in vivo effects on biochemical aspects of the
liver, kidney function, and DNA damage in lymphocytes were also investigated
after oral administration of sodium benzoate in rats over 12 days. The control
and experimental groups were fed standard pellet diet and distilled water ad
libitum; and administered distilled water (control) and different concentrations
(30, 60, and 120 mg/kg body weight) of sodium benzoate once daily through a
stomach tube (0.5 ml), respectively. The alkaline comet assay was performed to
investigate the possible DNA damage induced by E211 in lymphocytes. At the
end of the experiment, after overnight fasting the rats were sacrificed and blood
samples were collected. Animals showed no significant weight loss or gain. The
investigation revealed that twelve samples contained a higher level, and the rest
had trace or below the recommended maximum permitted concentration (150
mg/l) of E211 as a preservative in the soft drinks. The percentage of tail DNA (p <
0.01) and olive tail movement (p < 0.05) was significantly increased in
lymphocytes that were treated with high concentration (120 mg/kg body weight)
of sodium benzoate, indicated substantially higher DNA damage (3.5 times) in
lymphocytes compared to control. Moreover, serum AST activity level was
increased significantly (p<0.05) in the group treated with a higher dose (120
mg/kg body weight) of E211, indicating malfunction of the liver. The
preservative did not significantly affect serum ALT and ALP activity, total
bilirubin, creatinine, and urea level. Nonetheless, our findings suggest that
caution should be adopted for using sodium benzoate as a preservative in
various food products.

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