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    Effects of food preservative natamycin on liver enzymes and total protein in Mus musculus
    (2013) Rasgele, Pınar Göç; Kaymak, Fisun
    Natamycin is a food preservative of which is used to inhibit yeast and fungi growth on cheese and sausages. In the present study, effects of natamycin on the levels of liver enzymes and total protein were investigated in mice by using serum enzyme activity assay. Natamycin was intraperitoneally injected to female and male mice at 200, 400and 800 mg/kg for 6, 12 and 24 hours. Blood samples were taken for determination of alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, lactate dehydrogenase, total protein and all of samples were performed by using a spectrophometer. The present results revealed a significant increase in the levels of ALT of female and male mice treated with different concentrations of natamycin when compared with the negative control. Furthermore, natamycin induced a significant decrease in serum LDH and AL P in female and male mice, respectively. In conclusion, natamycin may affect adversely and cause degenerative disorders in liver, and so it may alter levels of enzymes in liver being a vital organ.
  • Küçük Resim
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    Evaluation of Genotoxic and Cytotoxic Effects of Natamycin in Mice Bone Marrow Cells
    (Zoological Soc Pakistan, 2013) Rasgele, Pınar Göç; Kaymak, Fisun
    Natamycin, food preservative, is widely used in food industry against yeast and fungi. The potential genotoxicity of a commercial formulation of natamycin (Delvocid, containing 50% natamycin as the active ingredient) in mice bone marrow cells Was investigated in vivo by chromosome aberrations (CA) and micronucleus assays (MA). Animals were intraperitoneally treated with 200, 400 and 800 mg/kg of natamycin for 6, 12 and 24 h in CA assay, for 24, 48 and 72 hours in MN assay. In the present study, natamycin did not increase chromosome aberrations. It significantly induced frequency of micronucleus at all concentrations for both 24 and 48 h in female mice, at the two highest (400 and 800 mg/kg) concentrations for both 24 and 48 h in male mice when compared with negative control. Mice bone marrow erythrocytes exposed to all concentrations of natamycin showed significant. decreases in mitotic index for all treatment periods. In addition, natamycin reduced polychromatic erytrocyte/normochromatic erytrocyte ratio at all concentrations for 48h and at the highest (800 mg/kg) concentration for 24 and 72h in female mice; at all concentrations for 24 and 48h in male mice. The results of the present study show that a commercial formulation of natamycin was aneugenic and cytotoxic to mice bone marrow in vivo. For this reason it is necessary to be careful when using these chemicals in food as preservatives.