Correlating Chromosomal Aberrations and Root Growth Inhibition (RGI) with Exposure to Common Food Additives in Allium cepa: Public Health Implications
Nwaogwugwu, L.U. *
Department of Biotechnology, Federal University of Technology Owerri, Nigeria.
Chukwudi, P.
Department of Biology and Forensic Science, Faculty of Science, Admiralty University of Nigeria, Ibusa, Delta State, Nigeria.
Anyadoh-Nwadike, S.O.
Department of Biotechnology, Federal University of Technology Owerri, Nigeria.
Ezeji, E.U
Department of Biotechnology, Federal University of Technology Owerri, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The widespread use of synthetic food additives in ultra processed foods raises concerns about potential cytotoxic and genotoxic effects, especially in low- and middle-income countries where regulatory oversight may be weak.
This study assessed the cytotoxicity and genotoxicity of monosodium glutamate (MSG), sorbic acid, and erythrosine red using the Allium cepa root assay. Onion bulbs were exposed to graded concentrations of each additive, with chromosomal aberrations and root growth inhibition (RGI) evaluated as endpoints. Data were analyzed using ANOVA, Tukey’s post hoc test, and linear regression. All additives induced concentration-dependent increases in chromosomal aberrations and significant RGI. MSG showed strong correlations with chromosomal aberrations (R² = 0.871) and RGI (R² = 0.905, p < 0.05). Sorbic acid exhibited similar patterns (R² = 0.795 and 0.881, respectively). Erythrosine red caused the greatest RGI (R² = 0.964, p < 0.05) and high chromosomal disruption at higher doses. Across additives, RGI was a more sensitive toxicity indicator than chromosomal aberrations. These findings indicate that common food additives can exert marked cytotoxic effects and potential genotoxicity, with implications for rapidly dividing human tissues. Stricter regulatory limits, clearer labeling, and public education are recommended, particularly in settings with high consumption of processed foods.
Keywords: Allium cepa, cytotoxicity, genotoxicity, food additives, erythrosine, sorbic acid, monosodium glutamate