The importance of cellular proliferation induced by BHA and BHT

Fiber Spinning from Cellulose Solutions in Imidazolium Ionic Liquids: Effects of Natural Antioxidants on Molecular Weight, Dope Discoloration, and Yellowing Behavior

Spinning of cellulosic fibers requires the prior dissolution of cellulose. 3-Alkyl-1-methylimidazolium ionic liquids have proven to be suitable solvents for that purpose, but the degradation of cellulose in the spinning dope can be severe. Suitable stabilizers are therefore required that prevent cellulose degradation, but do not adversely affect spinnability or the long-term yellowing behavior of the fibers. A group of twelve renewables-based antioxidants was selected for stabilizing 5% cellulose solutions in the ionic liquids and their effects on cellulose integrity, dope discoloration, and aging behavior were tested by gel permeation chromatography (GPC) and ISO brightness measurements. Propyl gallate (a gallic acid derivative), hydroxytyrosol (from olives), and tocopheramines (a vitamin E derivative) performed best in the three test categories, minimizing both cellulose degradation, chromophore formation in the spinning dope, and yellowing upon accelerating aging of the spun fibers. The use of these stabilizers for cellulose solutions in the imidazolium-based solvent system can therefore be recommended from the point of view of both performance and sustainability.

Mutagenicity of tocopheryl quinones: evolutionary advantage of selective accumulation of dietary alpha-tocopherol

We have shown that phenolic antioxidant tocopherols are oxidized to nonarylating alpha-tocopheryl quinone (alpha-TQ) and arylating gamma- and delta-TQ electrophiles. The arylating quinones stimulate apoptosis and are highly cytotoxic in mammalian cells. Some xenobiotic phenolic antioxidants are mutagens, and it has been suggested that their arylating quinone metabolites are the active agents in mutagenesis related to carcinogenesis. We found that neither alpha- nor gamma-TQ was directly genotoxic in supercoiled-to-nicked circular DNA conversions, but these agents interacted with the cytomegalovirus reporter-driven plasmid and enhanced luciferase transfection, with gamma-TQ > alpha-TQ. The Ames test, using gamma-TQ and a number of Salmonella strains, showed no evidence of bacterial mutagenesis. gamma-TQ was highly cytotoxic and alpha-TQ slightly cytotoxic in eukaryocyte AS52 cells. A guanosine phosphoribosyltransferase gene assay showed that gamma-TQ was highly mutagenic and alpha-TQ slightly mutagenic in AS52 cells. A review of the literature identified associations where a decrease in dietary gamma-tocopherol (gamma-T) diminishes and an increase in dietary gamma-T and its quinone enhances carcinogenicity. Humans and other omnivores selectively accumulate alpha-tocopherol, even though gamma-T is their principal dietary tocopherol. We suggest that this selectivity confers an evolutionary advantage by limiting tissue gamma-T, a putative precursor of the mutagen gamma-TQ.

Persistent organic pollutants (POPs) in surface sediments of Donghu Lake, Wuhan, Hubei, China

Surface sediment samples from five different sites were collected in Donghu Lake, Wuhan City, Hubei Province, China during November 2000. Over 180 organic chemicals were detected using GC-MS controlled by a Hewlett Packard Chemstation after soxhlet extraction. Derivatives of benzene, phthalate esters, PAHs, phenols, isophorone as priority pollutants or endocrine disruptors, respectively, were detected. The concentration of organic pollutants were found to be highest at the sampling site located at Southwest Donghu Lake (Shuiguo), caused most probably by the untreated wastewater discharge, average at the southern and lowest at the northern part of the lake.

Intake of butylated hydroxyanisole and butylated hydroxytoluene and stomach cancer risk: results from analyses in the Netherlands Cohort Study

Both carcinogenic and anticarcinogenic properties have been reported for the synthetic antioxidants butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). The association between dietary intake of BHA and BHT and stomach cancer risk was investigated in the Netherlands Cohort Study (NLCS) that started in 1986 among 120,852 men and women aged 55 to 69 years. A semi-quantitative food frequency questionnaire was used to assess food consumption. Information on BHA or BHT content of cooking fats, oils, mayonnaise and other creamy salad dressings and dried soups was obtained by chemical analysis, a Dutch database of food additives (ALBA) and the Dutch Compendium of Foods and Diet Products. After 6.3 years of follow-up, complete data on BHA and BHT intake of 192 incident stomach cancer cases and 2035 subcohort members were available for case-cohort analysis. Mean intake of BHA or BHT among subcohort members was 105 and 351 microg/day, respectively. For consumption of mayonnaise and other creamy salad dressings with BHA or BHT no association with stomach cancer risk was observed. A statistically non-significant decrease in stomach cancer risk was observed with increasing BHA and BHT intake [rate ratio (RR) highest/lowest intake of BHA = 0.57 (95% confidence interval (CI): 0.25-1.30] and BHT = 0.74 (95% CI: 0.38-1.43). In this study, no significant association with stomach cancer risk was found for usual intake of low levels of BHA and BHT.

Phenolic antioxidants: Health Protection Branch studies on butylated hydroxyanisole

Synthetic phenolic antioxidants have been added to foods for decades to retard the autooxidation of lipid that leads to rancidity. The major antioxidants, butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA), are used in foods world wide. Recent studies suggest that BHA, and perhaps BHT, are carcinogenic to rodents. International efforts, including those at the HPB in Ottawa Canada, have helped place the results of the chronic rodent studies into perspective. It seems likely that the neoplastic effects observed at very high dietary levels of BHA and BHT occur only after effective biological defense mechanisms are overloaded. The renewed interest in the toxicity of phenols is beneficial to an understanding of the complex biological effects of naturally occurring phenolics, including reduction of the levels of reactive oxygen species that are associated with various disease states in an aging human population.

Free radicals and antioxidants in food and in vivo: what they do and how they work

A wide variety of oxygen free radicals and other reactive oxygen species can be formed in the human body and in food systems. Transition metal ions accelerate free-radical damage. Antioxidant defenses, both enzymic and nonenzymic, protect the body against oxidative damage, but they are not 100% efficient, and so free-radical damage must be constantly repaired. Nonenzymatic antioxidants are frequently added to foods to prevent lipid peroxidation. Several lipid antioxidants can exert prooxidant effects toward other molecules under certain circumstances, and so antioxidants for food and therapeutic use must be characterized carefully. Methods of measuring oxidative damage and trapping free radicals in vivo are briefly discussed. Such methods are essential in checking proposals that increased intake of food-derived antioxidants (such as antioxidant vitamins) would be beneficial to humans.