Cytotoxicity Evaluation of Frequently Used 7 Food Enzymes in South Korea at Their Maximum Usage Levels
2021
Kim, Y.H. | Youn, S.M. | Yoo, N.K. | Choi, S.J.
Food enzymes have been widely applied to diverse foods as processing aids to catalyze specific biochemical reactions and they are generally inactivated during the manufacturing process. However, metabolic and fermentation products in the process of enzyme production by microorganisms can cause toxicological responses. In this study, the cytotoxicity of seven food enzymes most frequently applied to processed foods in South Korea was evaluated in terms of cell viability inhibition, lactate dehydrogenase (LDH) release, reactive oxygen species (ROS) generation, and β-hexosaminidase release at their maximum usage levels. The results demonstrate that all food enzymes tested did not inhibit cell proliferation and viability nor affect membrane integrity. Some native food enzymes induced reactive oxygen species and β-hexosaminidase release, which was not found by inactivated food enzymes, suggesting that inactivated food enzymes that remained in processed foods do not exhibit cytotoxicity. These findings will provide basic information about the potential toxicity of food enzymes and be useful for further in vivo toxicity studies.
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