Tartrazine: Potential hepatorenal and cardiovascular toxicity and the possible protective effect of vitamin E in Wistar rats (original) (raw)
Related papers
Brief Overview about Tartrazine Effects on Health
Eur. Chem. Bull, 2023
Background: Tartrazine (E 102) is an artificial azo dye derived from coal tar. It is orangecolored powder known as synthetic lemon yellow. It is used worldwide as food additives to color several foods, drugs, and cosmetics. Human can be exposed to tartrazine through oral & dermal exposure, oral exposure includes food products, drugs, cosmetics, and pharmaceuticals. In food, Tartrazine used in soft drinks, juices, jellies, candies, cakes, cereal, soups, and other products. The safety and efficacy of increasingly common synthetic food additives have been under increased scrutiny in recent years, particularly in relation to their impact on developing bodies. Tartrazine, an artificial azo colour, is one of these ingredients. This research set intended to summarise the findings of previous studies on the effects of food additives like tartrazine on human health, focusing on the many systems in the body. Studies were conducted on the effects of tartrazine on the liver, kidney function, lipid profile, oxidative stress biomarkers, nervous system, hyperactivity, behaviour, cancer, reproductive and developmental toxicity, and some bioelement levels, as well as a description of the types of food additives and products containing tartrazine. Tartrazine's benefits and drawbacks were the subject of several of the studies uncovered. Potentially adverse effects of tartrazine on the liver, renal function, lipid profiles, behaviour, carcinogenicity, and recommendations for future research are summarised in the study's conclusion. This article provides a comprehensive assessment of tartrazine's safety and numerous adverse consequences. We can draw the conclusion that customers require expert guidance on matters of food safety. Indications have accumulated to show that tartrazine is harmful, and that avoiding it could be a good idea.
Sub-acute toxicity study on tartrazine in male albino rats
Dutse Journal of Pure and Applied Sciences
The study aimed to compare the sub-acute toxicity of tartrazine azo dyes that is used extensively as food colorant at low and high dose on biochemical parameters, lipid profiles and histological abnormalities. Twelve male albino rats were grouped into 3 groups of 4 rats each. Group 1 was fed normal diet and water, Group 2 was administered tartrazine 7.5mg/kg body weight and Group 3 was administered tartrazine 75mg/kg body weight. The albino rats were sacrificed after 7 weeks; tissue and blood samples were collected to assess the histopathological changes, lipid profiles and biochemical parameters of the liver and kidney. The findings revealed significant elevation (P < 0.05) in serum total cholesterol (TC) (4.88±0.31mg/dl to 8.18±0.45 mg/dl), triglyceride (TG) (0.92±0.05 mg/dl to 1.63±0.14 mg/dl), low density lipoprotein cholesterol (LDL) (3.59±0.26 mg/dl to 7.05±0.39 mg/dl), urea (42.35±2.43 mg/dl to 50.53±2.96 mg/dl) and creatinine (0.97±0.05 mg/dl to 1.46±0.17 mg/dl), alanine ...
International Journal of Biochemistry Research & Review
Aim: To evaluate the anti-oxidant enzymes, lipid peroxidation, lipid profile and liver function in albino rats orally administered tartrazine. Study Design: A total number of 63 female albino rats weighing approximately 0.2 kg were used for this study. The study was divided into two phases, phase 1 which lasted for the first 30 days, comprised of 35 rats, 20 rats were used as test group while 15 rats served as the control group. Phase 2 of the study was for 60 days and 28 rats were used with 16 as test group and 12 as the control. The test groups were orally administered with 7.5 mg/kg of tartrazine (ADI) daily over the specified periods while the control groups were not treated with tartrazine but given only food and water. Place and Duration of Study: The study was carried out in the Department of Medical Laboratory Science, Rivers State University, Port Harcourt, Nigeria within a period of 12 months (Feb., 2019 – Jan., 2020). Methodology: At the end of the study, 5 mls of whole b...
A thirteen week ad libitum administration toxicity study of Tartrazine in Swiss mice
AFRICAN JOURNAL OF BIOTECHNOLOGY
Tartrazine is a colorant widely used in food products, drugs and cosmetics. The current study evaluates the effect of sub-chronic ingestion of tartrazine in drinking water at doses of 0, 0.1, 0.45, 1 and 2.5% for 13 weeks in mice. Our results show that female body weight gain and food consumption decreased in all treated groups, while fluid consumption increased. The red blood cell count, hemoglobin and hematocrit were increased in male 2.5% treated groups and the white blood cell count decreased in all treated groups. In both sexes of the 2.5% doses groups, total proteins, albumin, creatinine, urea, uric acid, total bilirubin, alkaline phosphatase and transaminases were higher. Histological examinations showed brain, liver and kidney damages in animals treated with 1 and 2.5% doses. We concluded that at doses of 1 and 2.5% in drinking water, tartrazine induces weight depression and adverse effects on brain, liver and kidney.
Scientific Opinion on the re-evaluation Tartrazine (E 102)
EFSA Journal, 2009
The Panel on Food Additives and Nutrient Sources added to Food provides a scientific opinion re-evaluating the safety of Tartrazine (E 102). Tartrazine has been previously evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1966 and the EU Scientific Committee for Food (SCF) in 1975 and 1984. Both committees established an Acceptable Daily Intake (ADI) of 0-7.5 mg/kg bw/day. The Panel was not provided with a newly submitted dossier and based its evaluation on previous evaluations, additional literature that became available since then and the data available following a public call for data. New studies included a study by Sasaki et al. from 2002 reporting effects on nuclear DNA migration in the mouse in vivo Comet assay, a study by McCann et al. from 2007 that concluded that exposure to a mixture including Tartrazine resulted in increased hyperactivity in 3-year old and 8-to 9-year old children and studies on neurodevelopment by Tanaka. The Panel notes that Tartrazine was negative in long-term carcinogenicity studies and that the effects on nuclear DNA migration observed in the mouse in vivo Comet assay are not expected to result in carcinogenicity. The Panel also concurrs with the conclusion from a previous EFSA opinion on the McCann et al. study that the findings of the study cannot be used as a basis for altering the ADI, and additionally considered that the Tanaka study can also not be used as a basis for altering the ADI. The Panel concludes that the present database does not give reason to revise the ADI of 7.5 mg/kg bw/day. The Panel also concludes that at the maximum reported levels of use, refined intake estimates are below the ADI. The Panel concludes that Tartrazine appears to be able to elicit intolerance reactions in a small fraction of the exposed population.The Panel also notes that sensitive individuals may react to Tartrazine at dose levels within the ADI.
Tartrazine induced neurobiochemical alterations in rat brain sub-regions
A B S T R A C T Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. The present study aimed to screen the neurobiochemical effects of Tartrazine in Wistar rats after administering the Acceptable Daily Intake (ADI) level. Tartrazine (7.5 mg/kg b.w.) was administered to 21 day old weanling rats through oral gavage once daily for 40 consecutive days. On 41st day, the animals were sacrificed and brain sub regions namely, frontal cortex, corpus striatum, hippocampus and cerebellum were used to determine activities of anti-oxidant enzymes viz. Superoxide Dismutase (SOD), Catalase (CAT), Glutathione-Stransferase (GST), Glutathione Reductase (GR) and Glutathione Peroxidase (GPx) and levels of lipid peroxides using Thio-barbituric Acid Reactive Substance (TBARS) assay. Our investigation showed a significant decrease in SOD and CAT activity, whereas there occurred a decline in GST and GR activity with an increase in GPx activity to counteract the oxidative damage caused by significantly increased levels of lipid peroxides. The possible mechanism of this oxidative damage might be attributed to the production of sulphanilc acid as a metabolite in azofission of tartrazine. It may be concluded that the ADI levels of food azo dyes adversely affect and alter biochemical markers of brain tissue and cause oxidative damage.
Toxicology research, 2018
The use of food colorings has a long-recorded history. Tartrazine (TRZ) is a dye that confers a lemon-yellow color to food and is widely used in the manufacture of numerous food products, as well as in pharmaceuticals and cosmetics. However, few studies have addressed the toxicology of TRZ in human cells or tissues. Considering the frequent consumption of the TRZ dye in food products and the lack of toxicological data, the present study aimed to evaluate the cytotoxicity and genotoxicity of the TRZ dye in human leukocyte cultures and perform theoretical studies to predict its toxicity . Leukocyte cultures were treated with TRZ at concentrations of 5, 17.5, 35, 70, 100, 200, 300, 400, and 500 μg mL. All groups were assayed in triplicates. The mutagenicity was evaluated using the micronucleus test, the nuclear division index, and the nuclear division cytotoxicity index, and the chromosomal instability was quantitatively evaluated by band cytogenetics. Genotoxicity was evaluated using ...
A Biochemical Study of Food Dye Tartrazine,Its effects on Swiss Albino Mice
2020
Tartrazine a colorant is being used most commonly as food colorant in confectioneries, drugs and cosmetics. The present study was designed and performed to evaluate the toxic effect of Tartrazine, a widely used azo dye on Swiss Albino Mice. Experimental animals were treated with tested dye at dose levels 100mg/kg/b.w. and 200mg/kg/b.w. alongwith normal diet. Present study revealed a highly noticeable increase in body weight gain of mice at both dose levels (11.18 -16.14%) as compared to control group. A significant variation in the average weight of kidney, liver, and testes were decrease in both doses as compared to control group of mice. Organ weight and Acid Phosphatase, Alkaline Phosphatase, SGOT, SGPT, were significantly increased in both Tartrazine consumed experimental groups. From the present study it is concluded that Tartrazine adversely alters biochemical parameters in Tartrazine fed mice. The outcome of study will help us to make a decision in using Tartrazine as food dy...
Oxidative Stress by Tartrazine in the Testis of Wistar Rats
The aim is to study the effect of Tartrazine (E102) – synthetic food colour – on the antioxidant status of testis of Wistar rats. Twelve male Wistar rats were grouped into 2 groups of six each – Control and Tartrazine-treated groups. Control group was orally administered with water alone while the experimental group was orally administered with tartrazine dissolved in water. The treatment was carried out for 60 days and the activities of antioxidant enzymes-superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx) and glutathione reductase (GR) and the levels of their cofactors were subsequently determined in the testis, along with histological studies. Activities of the 4 enzymes showed a common decrease with corresponding alterations in their cofactor levels. The colour orally administered to the experimental animals probably would have generated reactive oxygen species (ROS) and H 2 O 2, thereby disrupting the enzymatic antioxidant defense of their testes. Tartrazine is capable of producing free radicals, which in turn cause damage to the cellular compartment system of rat testis.
Comparative haemato-immunotoxic impacts of long-term exposure to tartrazine and chlorophyll in rats
International Immunopharmacology, 2018
The haemato-immunotoxic effects of the food colourants tartrazine and chlorophyll were evaluated. Thirty adult Sprague Dawley rats were distributed into three groups and orally administered water, tartrazine (1.35 mg/kg), or chlorophyll (1.35 mg/kg) daily for 90 days. Erythrogram and leukogram profiles were evaluated. The lysozyme, nitric oxide, phagocytic activity, and immunoglobulin levels were measured. Histological and immunohistochemical evaluations of splenic tissues were conducted. Changes in the interleukin (IL) 1β, 6, and 10 mRNA expression levels were assessed. In the tartrazine-treated rats, a significant anaemic condition and marked leukocytosis were observed. Both the innate and humoural parameters were significantly depressed. Different pathological lesions were observed, including red pulp haemorrhages, vacuolation of some splenic cells, focal hyperplasia of the white pulp, and capsular and parenchymal fibrosis. A marked increase in vascular endothelial growth factor (VEGF) and endothelial nitric oxide synthase (e-NOS) immunolabelling was evident. Marked upregulation of IL-1β, IL-6, and IL-10 was recorded. In contrast, the chlorophyll-treated rats showed minimal haemato-immune responses. These results indicate that tartrazine exerts haematotoxic and immunotoxic effects following long-term exposure, whereas chlorophyll is a less hazardous food colourant.