mutagenic and antimutagenic activity of Lavandula angustifolia and Elettaria cardamomum essential oils in the bacterial reverse mutation assay

Essential oils from Elettaria cordamomum [cardamom oil] and Lavandula angustifolia [Lavender oil] are used a lot in food and Drug Industry. Cardamom oil traditionally used as spice in food now is increasingly used as diuretic, sedative and for gastrointestinal disease. Lavender oil, traditionally used as an antiseptic agent, is now widely used as a relaxant, carminative, and sedative in aromatherapy. They both are used as flavouring additives in food and medical industry. It's very important to know their mutagenic potential. Meanwhile, the growth of cancer disease and insufficient chemical treatments are among main reasons for the antimutagenic effect of essential oils to be assessed. In this study we investigated the mutagenic and antimutagenic activities of cardamom oil and lavender oil by the bacterial reverse mutation assay in salmonella typhimurium TA98 and TA100 strains with and without S9 [microsomal mutagenesis assay] for 7 dilutions of each essential oils. The mutagenicity effects were not seen in all dilutions of each essential oils, and antimutagenicity effect was seen in 0.40 and more concentration [mg/plate] of Elettaria cordamomum by the bacterial reverse mutation assay in salmonella typhimurium TA98 strains without S9. Assessment of genotoxic potential and identification of mutagenic components of essential oils has been considered widely after their increasing consumption rate, in order to investigate possible new activities of herbal essential oils like antimutagnic effect possibly leading to new and safer products. Although the antimutagenic activity of lavender oil is an interesting finding, further studies are required to identify the components responsible for its antimutagenic action

Mutagenicity of four natural flavors: Clove, cinnamon, thyme and Zataria multiflora Boiss

Natural flavors are widely used in various foods, cosmetic and pharmaceutical products. These kinds of additives are applied as colors, preservatives, aroma and tasting agents. The large-scale use of certain food flavors requires accumulation of toxicological data on these substances, particularly in cases where structural similarities with other known substances showing genotoxic or carcinogenic properties indicate that some restrictions on human consumption or exposure should be implemented the case of the flavors. In this study, Concentrations of 50, 100, 200, 300, 500, 1000 and 2000 micro g/ml of four essential oils, Eugenia caryophyllata [Clove], Cinnamum zeylanicum [Cinnamon], Thymus vulgaris [Thyme] and Zataria multiflora, were tested in Salmonella typhymurium strains TA100 with and without rat liver S9 using Ames Salmonella reversion assay. Without S9 fraction, increase in mutant colonies per plate was not observed in all used concentrations. Also with S9 fraction all of samples had no significant increase in mutant colonies per plate except Clove in 500 micro g/ml, and higher concentrations. Based on obtained results, Clove oil may have mutagenic effect in 500 micro g/ml and higher concentration

importance of Escherichia coli 0157:H7 in foodborn infection

Enterohemorrhagic Escherichia coli O157: H7 is one of the most important causes of bloody diarrhea. This bacterium is able to make bloody diarrhea or Hemorrhagic Colitis [HC] through verotoxin or shigatoxin production, and in acute forms it may lead to Hemolytic Uremic Syndrome [HUS] or Thrombotic Thrombocytopenic Purpurea [TTP]. Contamination with E. coli O157:H7 usually happens after consumption of animal products especially undercooked meats. The most important reservoir of this bacterium is beef and consumption of undercooked ground beef, especially in children younger than 10 years old, is the most common reason of food infection by this bacterium. Two important biochemical characteristics for detection of E. coli O157: H7 are lack of sorbitol fermentation and absence of glucuronidase. In order to control food infection with this bacterium, foods must be cooked thoroughly until reaching the temperature of at least 68.3°C, in the center