Food additives: Sodium benzoate, potassium sorbate, azorubine, and tartrazine modify the expression of NFκB, GADD45α, and MAPK8 genes

Abstract

It has been reported that some of the food additives may cause sensitization, inflammation of tissues, and potentially risk factors in the development of several chronic diseases. Thus, we hypothesized that expressions of common inflammatory molecules -known to be involved in the development of various inflammatory conditions and cancers -are affected by these food additives. We investigated the effects of commonly used food preservatives and artificial food colorants based on the expressions of NFκB, GADD45α, and MAPK8 (JNK1) from the tissues of liver. RNA was isolated based on Trizol protocol and the activation levels were compared between the treated and the control groups. Tartrazine alone could elicit effects on the expressions of NFκB (p = 0.013) and MAPK8 (p = 0.022). Azorubine also resulted in apoptosis according to MAPK8 expression (p = 0.009). Preservatives were anti-apoptotic in high dose. Sodium benzoate (from low to high doses) dose-dependently silenced MAPK8 expression (p = 0.004 to p = 0.002). Addition of the two preservatives together elicited significantly greater expression of MAPK8 at half-fold dose (p = 0.002) and at fivefold dose (p = 0.008). This study suggests that some of the food preservatives and colorants can contribute to the activation of inflammatory pathways.

Potential Safety Issues Surrounding the Use of Benzoate Preservatives

“…In model organisms, they cause appreciable increases in oxidative stress, the associated damage to mitochondria possibly contributing to the pathophysiology of mitochondrial disease [37,43]. Both additives are reported to contribute to the activation of inflammatory pathways in liver tissue [44]. Potentially, therefore, these preservatives might be risk factors in the development of several chronic diseases.…”

Astrofood, Priorities and Pandemics: Reflections of an Ultra-Processed Breakfast Program and Contemporary Dysbiotic Drift

“…Levels of artificial food dyes available in many markets have witnessed exponential growth-since 1968 the upper range of synthetic food dye in cereals has risen by almost 3-fold, and the amount in baked goods by over 3.5-fold-with early life intake far higher than previously estimated [95]. Synthetic food additives, especially colorants and preservatives, are under increased scrutiny; biologically they have been linked with inflammation [96], and behavioral problems which may not be exclusive to ADHD [97][98][99]. Many questions surround carrageenan, a seaweed derivative added to numerous foods for texture, binding and thickening (for example, carrageenan can be added to meat products in levels over one gram per patty [100]); it has been linked with inflammation in numerous experimental studies [101].…”

Ações Toxicológicas Dos Aditivos Alimentares No Sistema Cardiovascular

“…Essa crescente utilização de aditivos químicos preocupa órgãos ligados à saúde pública e tem despertado o interesse de pesquisadores, devido aos riscos da utilização desses produtos relacionados ao desenvolvimento de diversas doenças, pois os aditivos alimentares têm sido relacionados a reações alérgicas (ABD-ELHAKIM et al, 2018), irritabilidade, distúrbios do sono, hiperatividade, câncer (PROQUIN et al, 2017), sensibilização, inflamação tecidual e aumento de risco para o desenvolvimento de doenças crônicas (KOLLER et al, 2016).…”