Preventive effects of anthraquinone food pigments on the DNA damage induced by carcinogens in Drosophila

We have previously demonstrated the inhibitory effect of chlorophyllin, a g reen food additive, on the genotoxicities of various carcinogens in Drosoph ila. Recently, we reported that purpurin, a component of a red food additiv e produced from madder root (Rubia tinctorium), inhibits the bacterial muta genicity of heterocyclic amines. In the present study, we examined antigeno toxic activities of various pigments that are either constituents of food o r food additives, using Drosophila in vivo DNA repair assay. Third instar l arvae of Drosophila were fed a mutagen with or without pigment. The resulti ng adult flies were monitored for their male (repair deficient)/female (rep air proficient) ratios, which reflect the DNA damage. We tested a total of 20 pigments, which are mainly of plant origins, including flavonoids, carot enoids, anthocyanins, anthraquinones and beta -diketone (curcumin)-derivati ves, against the genotoxicities of eight carcinogens; IQ, MeIQx, AFB1, NDMA , 2-AAF, DMBA, 4NQO, and MNU. Four anthraquinone pigments (alizarin, purpur in, lac color, and cochineal extract) showed significant antigenotoxic acti vities, Alizarin and purpurin suppressed the DNA damage induced by IQ, MeIQ x, AFB1, NDMA, 2-AAF, DMBA, and MNU. Lac color and cochineal extract showed inhibition against IQ, MeIQx, AFB1, 2-AAF and DMBA. In these inhibitions. suppression of metabolic enzymes may be involved. Since purpurin and alizar in suppressed the activity of MNU, a direct alkylating agent, there may als o be a mechanism distinct from enzyme inhibitions in these anthraquinone-me diated suppressions of DNA damage. (C) 2001 Elsevier Science B.V. All right s reserved.