Ann Biochem Biotechnol | Volume 1, Issue 1 | Research Article | Open Access

Impact of Dietary Components and Food Additives on Lipid Peroxidation (LPO) Product in Drosophila melanogaster

Chourasiya RR and Sharma S*

Department of Biotechnology, BioNome Pvt. Ltd., Bangalore, India

*Correspondance to: Sharma S 

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Our goal was to determine the direct relation of acrylamide with the malondialdehyde concentration in whole body of Drosophila melanogaster and compare with the result obtaining by supplying other food contaminants. Other food additive used in this study was Monosodium Glutamate and carmoisine. Monosodium Glutamate (MSG) is a flavor enhancer usually used in canned vegetables, Chinese foods and processed meats. However, there is no research conducted yet to prove the direct link between MSG and the above given symptoms. The TBARS assay was performed in triplicate sample by taking 10 flies from all the bottles containing test components (acrylamide formed in 1% charred media, monosodium glutamate and carmoisine) under study and the student t-test was likewise performed to decide the criticalness of the information acquired from the negative geotaxis measure. The outcome demonstrated that all the sustenance contaminants (1% burned nourishment, Monosodium glutamate, and Carmoisine) has an impact on locomotor action of the Drosophila melanogaster. In any case, in view of the information got, we can say that both acrylamide containing charred food and carmoisine impacts more to life form contrasted with impact brought about by monosodium glutamate. Based on the data obtained, we can infer that to reduce the oxidative stress, we should avoid the consumption of food containing various food additives to enhance the taste and color to make the food more appealing to eye. We should also avoid eating fried foods to lower the potential risks of getting cancer, neurological diseases and various other pathological conditions.


Drosophila melanogaster; Lipid peroxidation; Acrylamide; Climbing assay


Chourasiya RR, Sharma S. Impact of Dietary Components and Food Additives on Lipid Peroxidation (LPO) Product in Drosophila melanogaster. Ann Biochem Biotechnol. 2021; 1(1): 1001..

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