Genotoxic and Cytotoxic Potential of Food Sweeteners D-Sorbitol and the Mixtures of D-Sorbitol and Xylitol in Human Lymphocytes

Gunes B., MAMUR S., YÜZBAŞIOĞLU D., ÜNAL F.

JOURNAL OF APPLIED TOXICOLOGY, 2026 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2026
  • Doi Numarası: 10.1002/jat.70345
  • Dergi Adı: JOURNAL OF APPLIED TOXICOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Applied Science & Technology Source, BIOSIS, Chemical Abstracts Core, Chimica, EMBASE, Environment Index, MEDLINE, Biomedical Reference Collection: Corporate Edition (EBSCO), Health Research Premium Collection (ProQuest)
  • Gazi Üniversitesi Adresli: Evet

Özet

D-Sorbitol (DS) and a combination of DS with xylitol (DSX) are sugar alcohols (polyols) commonly used as food additives. DSX mixtures are typically used in 3:1 or 1:1 ratios to enhance the taste of various products. This study aimed to evaluate the genotoxic potential of DS and DSX in human lymphocytes using chromosomal aberrations (CAs), sister chromatid exchanges (SCEs), and the cytokinesis-block micronucleus cytome (CBMN-Cyt) assay. Additionally, DNA damage was assessed using comet assay in isolated human lymphocytes. DS was tested at concentrations of 62.5, 125, 250, 500, and 1000 mu g/mL, whereas DSX was tested at 500 and 1000 mu g/mL in 1:1 and 3:1 ratios for 24 and 48 h. As a result, both DS and DSX significantly increased the frequency of CAs at higher concentrations. All tested concentrations of DS (except 62.5 mu g/mL) and DSX induced a significant increase in SCEs. A notable reduction in the mitotic index (MI) was observed for both DS and DSX. DS (500 and 1000 mu g/mL) and DSX (at 500 and 1000 mu g/mL in 1:1 and 3:1 ratios) significantly increased the frequency of micronucleus (MN). All the concentrations of DS and DSX, particularly at a 3:1 ratio, significantly increased DNA damage using comet assay. Consequently, DSX exhibited a higher genotoxic potential compared with DS because of the potential for additive or synergistic (cocktail) interactions among food additives.