title: Cytotoxic and mutagenic in vitro assessment of two organosulfur compounds derived from onion to be used in the food industry.
abstract: Edible members of the Allium family are widely used since they exhibit antioxidant and antibacterial related to the organosulphur compounds. One the most promising use of Allium species, hence, onion essential oil, could be in the packaging food industry. The present work aims to assess the safety of two organosulphur compounds present in onion essential oil; dipropyl disulphide, dipropyl sulphide and their mixture. For this purpose, cytotoxicity, reactive oxygen species and glutathione contents, and ultrastructural cellular damages were studied in the human intestinal cells, Caco-2, exposed to these organosulphur compounds. Moreover, their potential mutagenicity was also assessed. The results revealed no significant adverse effects. Additionally, reactive oxygen species scavenger activity was observed for both compounds. Therefore, they could be a good natural alternative to other synthetic antioxidant and antibacterial substances used in the food industry.
authors: Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Professor García González n°2, 41012 Seville, Spain.
authors: María
authors: M
authors: Llana-Ruiz-Cabello
authors: Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Professor García González n°2, 41012 Seville, Spain.
authors: Sara
authors: S
authors: Maisanaba
authors: Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Professor García González n°2, 41012 Seville, Spain.
authors: Daniel
authors: D
authors: Gutiérrez-Praena
authors: Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Professor García González n°2, 41012 Seville, Spain.
authors: Ana I
authors: AI
authors: Prieto
authors: Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Professor García González n°2, 41012 Seville, Spain. Electronic address: spichardo@us.es.
authors: Silvia
authors: S
authors: Pichardo
authors: Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Professor García González n°2, 41012 Seville, Spain.
authors: Ángeles
authors: Á
authors: Jos
authors: Area of Cellular Biology, Faculty of Biology, Universidad de Sevilla, Avda. Reina Mercedes s/n, 41012 Seville, Spain.
authors: F Javier
authors: FJ
authors: Moreno
authors: Area of Toxicology, Faculty of Pharmacy, Universidad de Sevilla, Professor García González n°2, 41012 Seville, Spain.
authors: Ana María
authors: AM
authors: Cameán
mesh_terms: D000975:Antioxidants; D018938:Caco-2 Cells; D019649:Food Industry; D006801:Humans; D009822:Oils, Volatile / Q000737:chemistry*; D019697:Onions / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry*; D017382:Reactive Oxygen Species; D013440:Sulfides / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D009822:Oils, Volatile; D010938:Plant Oils; D017382:Reactive Oxygen Species; D013440:Sulfides; C051261:onion oil
keywords: Caco-2 cell line; Dipropyl disulphide; Dipropyl sulphide; Essential oil; Onion