Assessment of the carcinogenic potential of a proposed food coloring additive,laccaic acid,using short-term assays |
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| Authors: | Dipak K Dube Rita Loch-Caruso James E Trosko Iindira Chakravarty Ajanta Ghosh Lawrence A Loeb |
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| Institution: | (1) The Joseph Gottstein Memorial Cancer Research Laboratory, Department of Pathology, SM-30, University of Washington, Seattle, WA;(2) Department of Pediatrics, On Human Development, College of Human Medicine, Michigan State University, Lansing, MI;(3) All India Institute of Hygiene and Public Health, Calcutta, India;(4) Joseph Gottstein Memorial Cancer Research Laboratory, Department of Pathology, SM-30, University of Washington, 98195 Seattle, WA |
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| Abstract: | Laccaic acid is a red colored natural dye produced by the insect Laccifer lacca or Coccus lacca. It is obtained in large amounts as a by-product of the shellac industry and has been considered for general use as a food coloring agent. Laccaic acid is found to have no mutagenic activity as assessed by two short-term assays: the Salmonella/microsome mutagenicity test, and the ØX fidelity assay. However, laccaic acid did inhibit metabolic cooperation in Chinese hamster V79 cells. These results suggest that laccaic acid should be tested in animals with particular emphasis on in vivo models for tumor promotion. |
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| Keywords: | metabolic cooperation coloring agent |
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