Tartrazine induces structural and functional aberrations and genotoxic effectsin vivo

Abstract

Tartrazine is a synthetic organic azo dye widely used in food and pharmaceutical products. The current study aimed to evaluate the possible adverse effect of this coloring food additive on renal and hepatic structures and functions. Also, the genotoxic potential of tartrazine on white blood cells was investigated using comet assay. Twenty adult male Wistar rats were grouped into two groups of 10 each, control- and tartrazine-treated groups. The control group was administered orally with water alone. The experimental group was administered orally with tartrazine (7.5 mg/kg, b.wt.). Our results showed a marked increase in the levels of ALT, AST, ALP, urea, uric acid, creatinine, MDA and NO, and a decreased level of total antioxidants in the serum of rats dosed with tartrazine compared to controls. On the other hand, administration of tartrazine was associated with severe histopathological and cellular alterations of rat liver and kidney tissues and induced DNA damage in leucocytes as detected by comet assay. Taken together, the results showed that tartrazine intake may lead to adverse health effects.

Peer Review #3 of "Sunset Yellow and Allura Red modulate Bcl2 and COX2 expression levels and confer oxidative stress-mediated renal and hepatic toxicity in male rats (v0.2)"

“…Interestingly, the levels of MDA significantly increased in rats treated with Sunset Yellow or Allura Red, indicating an increased oxidative stress due to over-production of reactive oxygen species. Our findings concur with Sarhan, Shati and Elsaid (2014) and Khayyat et al (2017), who reported an elevation of serum MDA after treatment of rats with food chemical colourants. Moreover, Gil (2014) demonstrated that Sunset Yellow induces the oxidative stress response in H295R cells in vitro.…”

“…Hameid & Abd Elsttar, 2010). Similar observations were previously reported in rats treated with Sunset Yellow (Tawfek et al, 2015;Abd Elhalem et al, 2016), tartrazine (Khayyat et al, 2017) and Fast Green (Ashour & Abdelaziz, 2017). The same parameters can be used to classify a food colourant as a harmful agent, depending on its metabolic activation to form free radicals.…”

The ameliorative effect of curcumin extract on the morphological and skeletal abnormalities induced by sunset yellow and tartrazine in the developing chick embryo Gallus domesticus

“…It is water soluble mono azo color which used in human food, pharmaceutical products and cosmetics. Many countries are using Tz as saffron substitute (Himri et al, 2011;Ali et al, 2016;Khayyat et al, 2017).The JECFA evaluated ADI to be 0-7.5 mg/kg/day (Moutinho et al, 2007;Himri et al, 2011;Ali et al, 2016). The metabolites generate ROS which cause oxidative stress (EFSA, 2009;Himri et al, 2011;Khayyat et al, 2017).…”

“…Many countries are using Tz as saffron substitute (Himri et al, 2011;Ali et al, 2016;Khayyat et al, 2017).The JECFA evaluated ADI to be 0-7.5 mg/kg/day (Moutinho et al, 2007;Himri et al, 2011;Ali et al, 2016). The metabolites generate ROS which cause oxidative stress (EFSA, 2009;Himri et al, 2011;Khayyat et al, 2017). Also, it promoting lipid peroxidation and inhibiting endogenous antioxidant defense enzymes which, in turn, accelerate oxidative stress and damage most cellular components leading finally to cell death (Morales et al, 2004;Boussada et al, 2017).…”

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“…Synthetic colorants tends to be harmful as they can render allergenic and intolerance reactions to human beings 4 . Meanwhile, the colours from natural sources are proved to be safe due to their non-carcinogenic, non-toxic and biodegradable in nature properties 5 .…”