| Abstract: | Photodynamic cell-inactivating activities of food additive dyes on the yeast Saccharomyces cerevisiae were investigated. Activities of dyes not permitted as food additives were also examined. Red No. 105 (rose bengal), Red No. 3 (erythrosine) and Red No. 104 (phloxine), which are permitted as food additives, markedly inactivated yeast cells by photodynamic action. Eosine, matius yellow and guinia green B, which are not permitted, also exhibited moderate cell-inactivating activity by photodynamic action. None of the dyes used in this experiment exhibited petite induction by photodynamic action. |
