Influence of meat flavored food additives on the occurrence of dominant lethal mutations in Drosophila melanogasfer
Abstract
Aim. To investigate the mutagenic effect of meat flavored food additives of the Indasia food company on the occurrence of dominant lethal mutations in Drosophila melanogaster. Methods. The method of the accounting of dominant lethal mutations (DLM) in Drosophila melanogaster was used. This method allows recording early and late embryonic death. Results. Using the meat flavored food additive “Spices for grilled white sausages” in the recommended dose caused a decrease in the number of eggs by 45 %, according to the control group. An increase in the number of eggs with early embryonic death by 3 times, and eggs with late embryonic death by 5.5 times was noted (P < 0.95). A 5-fold increase in the frequency of DLMs compared to the control group was established. Using the meat flavored food additive “Flavoring with the taste of pork” in the recommended dose caused a decrease in the number of eggs by 13 %, according to the control group. Using this meat flavored food additive in a dose increased by 10 times caused a decrease in the number of eggs by 28 %, according to the control group. The recommended dose caused an increase the early embryonic death which was 3.6 times higher than in the control group (P > 0.95), and an increase late embryonic death which was 4.8 times higher than in the control group (P > 0.95). The frequency of DLMs in the recommended dose was 6.49 %, and in the tenfold increased dose – 8.67 %, according to the control group. Conclusions. The meat flavored food additives of the Indasia food company have a genotoxic effect in the recommended dose and cause the mutagenic activity and an increase of the frequency of occurrence of dominant lethal mutations in D. melanogaster.
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