Oxidative stress, biochemical and histopathological alterations induced by some synthetic food colorants on Albino rats (original) (raw)
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Effect of Blend of Metanil Yellow and Tartrazine on Different Organs of Albino Rat
International Journal of Medical Toxicology and Forensic Medicine, 2024
Background: Tartrazine and metanil yellow are organic azo dyes widely used in food products, drugs, and cosmetics. The present study was conducted to evaluate the toxic effect of these food colors on the liver, and kidneys of albino rats. The study also evaluates the protective effect of quercetin as an antioxidant against the toxic effect of these food colors. Methods: Eighty adult albino rats were divided into 8 groups. Control group, 3 groups were treated with a blend of tartrazine and metanil yellow in 3 doses of 25, 50, and 75 mg/kg for 30 days by gavage, one positive control group was treated with quercetin 50 mg/kg for 30 days, and three groups were treated with the blend of tartrazine and metanil yellow plus 50 mg/kg of quercetin. At the end of the experiment, serum samples were collected to evaluate liver and kidney functions. Liver, kidney samples were fixed in 10% formalin and routinely prepared for paraffin sectioning and staining for histopathological examination. Results: The study showed a significant elevation of liver and kidney function after treatment with the food color blend. Also, a significant improvement in liver and kidney function was observed after treatment with quercetin. Histopathological examination showed mild to moderate changes in the liver and kidney which improved after quercetin treatment. Conclusion: The current sub-chronic study concluded that a blend of tartrazine and metanil yellow caused significant biochemical and histological changes in different organs of albino rats. Therefore, prolonged consumption of these substances leads to adverse effects on human health. Also, quercetin is vital in protecting the body against the toxic effects of food color blends.
Effect of Some Food Colorants (Synthetic andNatural products) of Young Albino Rats
The Egyptian Journal of Hospital Medicine, 2000
Food colorants are used all over the world in great amount. However, their use in food is still controversial. It causes and will cause severe tension to the consumers as the sensitivity of people increases to general health. This work was carried out to study and compare between the possible toxic effect of some natural (tumeric, carmine and chlorophyll) and synthetic (fast green, annatto and sunset-yellow), food colorants on liver and kidney function of young male albino rats. Such effect might explain hyperactivity of children that was claimed associated with consumption of food colorants. The study revealed that administration of both natural and synthetic food colorants (permitted dose) significantly increases serum AST and serum urea. All colorants with the exception of sunset yellow significantly increase serum total bilirubin. While, chlorophyll, fast-green and sunset yellow were significantly increase serum ALT. Some of the colorants used have a retard destructive effect on some vital organ functions, which extends even after the recovery period. Therefore, large quantities and /or long periods of colorants administration should not be used as additive in man's diet or as a drink. Hence, these colorants should restrictly be used in nutritional therapy. And more caring must be done prevent our children to eat or drink these colorants with much amounts or for long period.
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...
Veterinary World, 2024
Background and Aim: The use of food dyes can cause certain diseases, such as anemia and indigestion, along with other disorders, tumors, and even cancer. Therefore, this study aimed to determine the chemical nature and toxicity of some commercial dyes locally used in processed foods compared with standard food dyes. Materials and Methods: Three types of standard and commercial food color additives (Sunset Yellow, Tartrazine, and Carmoisine) were extensively examined. The chemical structures and functional groups of the dyes were evaluated by Fourier-transform infrared (FTIR) spectroscopy. The melting temperatures of the dyes were also determined by chemical thermal analysis. The acute toxicity test to evaluate the standard and commercial food color safety was estimated by a range-finding study using 150 Wistar albino rats. Sub-groups were administered one of the three colors under study at doses of 2, 3, 4, and 5 g/kg body weight (BW) orally for 7 days. When no mortality was observed, an additional 15 g/kg BW was administered. Concerning the median lethal dose 50 (LD50), 38 rats were exploited using the up-and-down method. Results: Commercial dyes had lower melting points than standard colors. Regarding the range-finding study, rats receiving different doses of the dyes exhibited no signs of toxicity, no deaths, and no clinical or gross pathological signs throughout the 7 days of the experiment. However, the animals that were dosed with 15 g/kg BW of each dye showed signs of loss of appetite, tachycardia, drowsiness, and eventual death. The LD50 values of the commercial food dyes, particularly Sunset Yellow and Carmoisine, were lower than those of the standard dyes. Conclusion: Commercial food colors were more toxic to rats than standard food colors. Differences were observed between the purity of the standard and commercial dyes, and the latter ones contained different percentages of salt, indicating the occurrence of fraud in commercial markets. Keywords: acute toxicity, food colors, Fourier-transform infrared spectroscopy, lethal dose 50, range-finding study.
Physiological Effects of Some Artificial and Natural Food Coloring on Young Male Albino Rats
Journal of Food Technology Research, 2015
Food colorants are widely added to food in order to attract the consumer. Recent researches have incriminated these additives for causing some problems to human health. This study was conducted to determinate the physiological effects of some natural (curcumin, carrotin and curcumin) and synthetic (tetrazine, sunset yellow and erythosine) food colorants on some hematological and biochemical parameters of male albino rats (rattus norvegicus, spraguedawlay strain). Results revealed that administration of synthetic food colorants decreased the percentage of high density lipoprotein cholesterol (HDL-C), glutathione secretion (GSH), superoxide dismutase (SoD), and plasma immune-system and significantly increased plasma lipid lipoprotein, total cholesterol (LDL-C), lipid peroxidase, blood glucose, plasma urea and creatinine and increased activities of alkaline phosphatase, acid phosphatase, and lactate dehydrogenase. Hence, it is recommended to avoid adding synthetic colorants as additive to foodstuff, while natural colorants seemed to be the best choice as food colorants.
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 ...
Zagazig Journal of Forensic Medicine, 2020
Background: Tartrazine is a synthetic colorant that is extensively used in food and pharmaceutical products all around the world. Children usually consume large amount of colored food products. The purpose of the current study was to evaluate the possible toxic effects of tartrazine on the brain of young albino rats. Material and methods: Eighteen young male albino rats were randomly divided into 3 equal groups; Group I (negative control group), Group II (positive control group): each rat received 1 ml distilled water once daily and Group III (tartrazine group): each rat received 320 mg/kg tartrazine dissolved in 1 ml distilled water once daily by oral gavage. After 4 weeks of daily administration, rats of all groups were sacrificed, and the brains were harvested and prepared for evaluation of oxidative stress markers; glutathione peroxidase (GPx) and malondialdehyde (MDA) as well as histopathological examination by light microscope. Results: The results of the study revealed significant decrease in GPx activity and significant increase in MDA level in tartrazine group as compared to control groups. This was associated with significant histopathological changes in the brain including neuronal apoptosis, cellular infiltration, vacuolations and congested vasculature. Conclusion: Tartrazine toxicity induced severe brain damage in young male albino rats in the form of affection of the general architecture of the brain associated with increased oxidative stress. Recommendations: It is recommended that consumption of foods containing food colorant tartrazine should be restricted especially for children.
The Egyptian Journal of Hospital Medicine
It has been noticed that the Egyptian children usually eat and drink food containing both food preservative and food colourants at the same time. This has attracted the attention to study the interaction between one of food preservatives (sodium nitrite) and a food coloring agent (sunset yellow). The mixture of the two agents at the limited dose of each was found to be a lethal dose. So, 1/10 th of this dose was used daily for 30 days. Animals were devided into three groups. The first group served as a control, while the second group was orally administered a mixture of 10mg sod. nitrite (NaNO 3)/kg and 0.5 mg/ kg /day sun set yellow (S.S.Y)/. The third group received selenium (5 mcg/kg) in addition to the above mentioned mixture. After 30 days of treatment, half of the animals from each group were decapitated. The other half of animals was left for another 15 days without treatment for recovery. Ingestion of the mixture of (NaNO3 and S.S.Y) significantly decreased rat body weight, R B C and WBC counts, Hb %. , Hct %. Serum inorganic phosphorus, serum protein and serum albumin. Significant increases were observed in serum glucose, T3, T4, calcium, GGT, LDH, Cpk, ALK.ph and cholesterol. Also cholesterol of brain, liver and heart were significantly elevated. No changes were recorded for organ/ body weight, respiratory rate, heart beats, rectal temperature, AST and ALT activities of serum and tissues, acid phosphatase activity, total lipids of serum and tissues, cholesterol of muscle and kidney and serum triglycerides A complete recovery from the abnormalities of most biochemical and haematological parameters was observed after 15 days recovery or when selenium was administered This draws attention to the dangers of interactions of such preservatives and colorants. The present study showed that even the permitted doses of colourants and food preservatives may be harmful.
EFFECT OF A FOOD ADDITIVE ON CERTAIN HAEMATOLOGICAL AND BIOCHEMICAL PARAMETERS IN MALE ALBINO RAT
Food additives are used for various purposes, including preservations, colouring and sweetening. Some food additives, however, have been pro7hibited from use because of their toxicity. Azo dyes are one of these food additives which widely used as colorants in foods. The present study was conducted to evaluate the possible influence impacts of an azo dye (allura red) on some physiological and biochemical parameters of male albino rat Rattus norvegicus. So, forty adult male rats weighing 100-110 g, were divided into 4 groups, the first and third groups were served as controls, the second group received 50 mg/kg, bw. of allura red for 10 days and the fourth group was treated with 50 mg/kg, b.w. of allura red for 40 days. All rats groups were treated orally. The data obtained reveal a marked decrease in red blood cells (R.B.Cs) counts, haemoglobin (Hb) content; mean corpuscular hemoglobin concentrations (MCHC) of rats treated with allura red. On the other hand, a noticeable increase in haematocrit (Hct) value, mean corpuscular volume (MCV), activities of serum aspartate aminotransferase (AST), alanine aminotransferase (ALT), alkaline phosphatase (ALP), glucose level, serum total protein and globulin were found in rats treated with allura red. In conclusion, it was clear that the administration of allura red to rats caused many disturbances in the physiological and biochemical parameters. Finally, more extensive assessments of azo dyes additives in general and allura red in particular is warranted.