Study of a common azo food dye in mice model: Toxicity reports and its relation to carcinogenicity

Toxic effects of malachite green on plant and animal models: A study on root growth inhibition, hematological changes, histopathology, and molecular analysis

Malachite green (MG), a suggestive chemical for tumor development and carcinogenicity, is widely used as an illicit food coloring agent, posing risks to consumers and handlers. This study aimed to assess the toxic effects of MG in both plant and animal models. Different doses of MG (375, 750, and 1500 mg/L) were applied for 24 h to evaluate root growth inhibition, mitotic index (MI), and chromosomal aberrations in Allium cepa L. roots for genotoxicity analysis. In animal studies, forty Swiss albino mice were divided into four groups: control and three treatment groups, which were orally administered MG at 375 (low), 750 (medium), and 1500 (high) mg/kg body weight for 13 weeks. Hematological, biochemical, histopathological, and molecular analyses were performed on liver, kidney, and intestinal tissues post-treatment. MG significantly reduced root length and MI in A. cepa roots dose-dependently causing chromosomal abnormalities. MG treatment significantly lowered the body weights of mice and increased platelet, monocyte, and white blood cell counts, while reducing hemoglobin, hematocrit, and red blood cell counts. Serum analysis showed elevated ALT, ALP, AST, bilirubin, creatinine, and urea, indicating hepatotoxicity and nephrotoxicity. Histopathological examination revealed vacuolation, congestion, and inflammatory infiltration in the liver, glomerular shrinkage, tubular degeneration, and interstitial edema in the kidney, and epithelial sloughing, submucosal necrosis, and inflammatory infiltration in the colon. RT-qPCR analysis demonstrated increased Bcl-2, Beclin-1, and NF-κB mRNA expression with decreased Bax mRNA. These findings suggest MG is a potent genotoxic and carcinogenic agent even at lower doses threatening human health.

Dose-Dependent Hepatorenal Damage Induced by Erythrosine: A Study of Biochemical, Oxidative Stress, DNA Damage, and Histopathological Effects in Wistar Rats

This study aimed to provide insights into the hepatorenal toxicity induced by erythrosine, a synthetic red dye commonly used in food and pharmaceuticals, which has raised concerns over its potential health risks. Twenty-four rats were randomly divided into four groups (n = 6). The first group was the control group and the other group received one of three doses of erythrosine based on acceptable daily intake (¼ ADI, ½ ADI, and ADI, 0.1 mg/kg body weight). This study examined biological activity via biochemical enzyme analysis, oxidative stress indices, DNA damage, and histopathology. Compared with the control group, erythrosine administration increased the serum alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, total bilirubin, total protein, urea, creatinine, and uric acid at the highest erythrosine dose. The catalase and the superoxide dismutase activity decreased in both tissues at the highest dose. The glutathione-S-transferase activity increased at the ¼ ADI dose and decreased at higher doses in both tissues. In contrast, acetylcholinesterase activity was greater in erythrosine-treated rats than in control rats. Oxidative stress indices indicated increased lipid peroxidation, hydrogen peroxide content, and lactate dehydrogenase activity. The comet assay was used to assess DNA damage, revealing significant damage in the erythrosine-treated groups. Histopathological examination revealed necrotic and degenerative changes in the liver and kidney tissues. The findings underscore dose-dependent hepatorenal toxicity and highlight the novelty of demonstrating a comprehensive link between erythrosine exposure, oxidative stress, and DNA damage. These results emphasize the need for cautious evaluation of synthetic dye consumption due to potential health risks.

Erythrosine-Induced Neurotoxicity: Evaluating Enzymatic Dysfunction, Oxidative Damage, DNA Damage, and Histopathological Alterations in Wistar Rats

Erythrosine, a synthetic red dye widely used in food products, has been linked to potential health risks, raising concerns about its safety. This study aimed to evaluate the subacute toxicity of the synthetic food dye erythrosine in the brains of Wistar rats. Twenty-four 6- to 7-week-old female rats were randomly divided into four groups of six (n = 6); the control group and the other three groups, which were established on the basis of erythrosine's acceptable daily intake (ADI, 0.1 mg per kg body weight); 1/4 ADI, 1/2 ADI, and ADI; for 28 days. Significant alterations in the enzymatic activity of catalase (CAT), superoxide dismutase (SOD), glutathione-S-transferase (GST), and acetylcholinesterase (AchE) were observed at all erythrosine dosages, with a substantial decline at ADI dosages (p ≤ 0.05). Increased oxidative stress markers, viz., malondialdehyde content and lactate dehydrogenase activity, were observed in ADI-administered rats. The H2O2 content decreased at 1/4 ADI and 1/2 ADI dosages and thereafter increased with increasing dosage. The comet assay demonstrated that the ADI dosage for 28 days resulted in the most significant damage, as evidenced by the increased tail length, tail DNA percentage, and tail moment. Light microscopy revealed various anomalies in brain histology, such as atrophies, vacuolization, shrunken cells, pyknotic nuclei, and reduced cell density. The results of the present study demonstrated that erythrosine disrupts the normal histopathology of the brain, suppresses antioxidative and acetylcholinesterase enzymatic activity, and increases lipid peroxidation and DNA damage, thereby resulting in erythrosine toxicity even at doses lower than the ADI.

Betalains from vegetable peels: Extraction methods, stability, and applications as natural food colorants

Betalains are hydrophilic pigments naturally present in a limited number of plants and fungi. In addition to providing pigmentation, ranging from yellow to red, they show potential for replacing artificial food colorings. Betalains can be obtained from agri-food waste like vegetable peels through conventional and emerging extraction methods; however, they are susceptible to chemical changes due to various degradation factors, such as the presence of oxygen, light, and increased temperature. In this context, encapsulation can be used as a strategy to stabilize and reduce the pigment degradation rate for later industrial application in processed foods. This study reviews data from the last five years on the production and relevance of valuing agri-food waste, in addition to research carried out on betalains obtained from vegetable peels, such as extraction methods, encapsulation as a method of controlling stability and applications as colorant in food matrices, highlighting news insights for the field of pigments from plant sources. This review shows that encapsulation techniques using mixtures of wall materials offer superior protection than isolated materials. Despite advances in applicability, gaps still persist regarding stability in food matrices, especially on an industrial scale. However, future investigations should focus on filling the gaps regarding the maintenance of the properties of betalains for application in food industries as natural food coloring based on the precepts of circular economy and sustainable technology.

Gastrointestinal toxicity following sub-acute exposure of erythrosine in rats: biochemical, oxidative stress, DNA damage and histopathological studies

Erythrosine, a synthetic food dye, has been controversial due to its potential health risks. This study examines the effect of erythrosine on activity of antioxidative enzymes, oxidative stress indices, DNA damage through comet assay, and histopathological changes on stomach, intestine, and colon over a period of 28 days in rats. Twenty-four rats were randomly divided into four groups (n = 6). The first is the control group and then one each for three doses of erythrosine based on acceptable daily intake (¼ ADI, ½ ADI, and ADI, 0.1 mg/kg body weight). The results revealed that with increasing dosages the activity of catalase decreased in stomach and intestine but in colon, the catalase activity increased. Superoxide dismutase and glutathione-S-transferase activity decreased in dose-dependent manner in all three tissues. While, in stomach and intestine, the acetylcholinesterase activity showed increment in ¼ ADI dose group and then declined in ½ ADI and ADI dose-administered rats. The oxidative stress indicators showed elevated levels of lipid peroxidation, hydrogen peroxide concentration, and lactate dehydrogenase activity suggesting heightened free radical activity and potential oxidative damage. The comet test was used to evaluate DNA damage, revealing substantial damage in the erythrosine administered groups. Histopathological examination showed inflammatory infiltration and other degenerative changes in gastrointestinal tract, highlighting the dye's adverse effects. The research underscores the need for a comprehensive reevaluation of the safety and toxicity of food dyes like erythrosine, especially considering the inconsistencies in existing studies regarding the dye's safety.

Investigation of the Relationship Between Brown HT Dye Exposure and Mammary Tumor Development in Female Rats: An Assessment of the Potential Risk of Breast Cancer

BACKGROUND

 Azo dyes featuring one (monoazo) or several intramolecular NQN bonds are utilized in the food, pharmaceutical, and textile industries. The food azo dye chocolate brown HT (E155) adversely affects hepatic and renal function upon prolonged consumption. This study aimed to assess the carcinogenic potential of E155 in the development of mammary tumors and breast cancer.

METHODS

 A total of 20 female Long-Evans rats (eight to nine weeks old) were randomly assigned to five groups, each consisting of four rats. The control (female control) group received a regular diet, whereas the positive control (female positive control) group received 7,12-dimethylbenz(a)anthracene. The remaining three groups received 200, 400, or 600 mg/kg body weight (BW)/day E155 for 40 weeks. Tumor development, BW, and biochemical, hematological, and histological data were monitored.

RESULTS

 BW decreased significantly with increasing dosages in the female moderate dose (FMD) group. Blood counts indicated potential microcytic anemia and inflammation in the treatment groups, especially in the female high-dose (FHD) group. E155 dose-dependently impaired renal function and increased blood creatinine and uric acid levels. Elevated serum glutamic pyruvic transaminase (SGPT) and serum glutamic-oxaloacetic transaminase levels indicate abnormal liver function. FHD animals had more tumors and larger sizes. Higher alpha-fetoprotein (AFP) and cancer antigen levels were detected even at low doses. Histopathological analysis revealed that E155 causes mammary gland fibroadenomas, ductal carcinoma in situ, and hyperplasia. It also causes circular layer granulomas, fibrosis, and crypt abscesses in the intestines of FMD and FHD.

CONCLUSION

 The current study suggests that prolonged exposure to E155 may result in a higher incidence of mammary tumors, indicating an elevated risk for the onset of breast cancer.

Food Safety and Health Concerns of Synthetic Food Colors: An Update

The toxicity of food additives is widely studied and concerns many consumers worldwide. Synthetic food colors are often considered an unnecessary risk to consumer health. Since the European Food Safety Authority's (EFSA) re-evaluation between 2009 and 2014, the body of scientific literature on food colors has grown, and new evaluations are being published by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Therefore, this narrative review aims to review the toxicological data that have become available since 2014. The reviewed colors are Quinoline Yellow, Sunset Yellow, Azorubine, Amaranth, Ponceau 4R, Erythrosine, Allura Red, Patent Blue, Indigo Carmine, Brilliant Blue FCF, Green S, Brilliant Black, Brown HT, and Lithol Rubine BK. Tartrazine was not included in this paper; the overwhelming amount of recent data on Tartrazine toxicity requires more space than this review can provide. The issues regarding the toxicity of synthetic food colors and real population exposures are being regularly examined and reviewed by relevant authorities, such as the EFSA and JECFA. The current ADI limits set by the authorities are mostly in agreement, and they seem safe. However, the EFSA and JECFA assessments of some of the colors are more than a decade old, and new evidence will soon be required.

Biochemical and molecular evaluation of oxidative stress and mitochondrial damage in fruit fly exposed to carmoisine

BACKGROUND

In today's world, appearance is an important factor in almost all areas of our lives. Therefore, it has become common to use dyes to color foods to make them look appetizing and visually appealing. However, food additives have negative effects on biochemical processes in cells at both high and low doses.

METHODS AND RESULTS

This study investigated the effect of carmoisine, a commonly used food coloring, on oxidative stress and damage parameters in Drosophila melanogaster in terms of both enzymatic and gene expression. The change in mitochondrial DNA copy number (mtDNA-CN), a marker of oxidative stress, was also examined. When the data obtained were analyzed, it was observed that carmoisine caused a significant decrease in GSH levels depending on the increase in dose. SOD, CAT, GPx, and AChE enzyme activities and gene expression levels were also found to be significantly decreased. All groups also showed a significant decrease in mtDNA-CN. The effect of carmoisine on Drosophila melanogaster morphology was also investigated in our study. However, no significant change was observed in terms of morphological development in any group.

CONCLUSIONS

When all the findings were evaluated together, it was observed that carmoisin triggered oxidative stress and these effects became more risky at high doses. Therefore, we believe that the consumer should be made more aware of the side effects of azo dyes in food and that the type and concentration of each substance added to food should be specified.

Cysteine-coated Magnetite Nanoparticles for the Removal of Carmoisine Edible Dye from Aqueous Medium

BACKGROUND

In this study, cysteine-coated magnetite nanoparticles (Fe3O4@Cys MNPs) were synthesized by chemical method and applied as a recoverable and efficient adsorbent for the removal of carmoisine dye from aqueous solutions. The synthesized MNPs were characterized by FT-IR, XRD, SEM, and TEM studies.

METHODS

The effect of various experimental parameters on the dye removal efficiency was studied using Taguchi orthogonal array design (L16 array). Under the optimum conditions (pH = 2, stirring time = 30 min, adsorbent amount = 0.1 g and without salt addition), more than 92% of carmoisine was removed from the aqueous solutions.

RESULTS

The kinetic studies showed rapid adsorption dynamics by a pseudo second-order kinetic model, confirming that diffusion controls the adsorption process. Dye adsorption equilibrium data were fitted well to the Freundlich isotherm, and the synthesized adsorbent showed high removal efficiency.

CONCLUSION

The obtained results showed that the synthesized MNPs act as a reusable adsorbent for carmoisine removal with an easy procedure.

A Review of the Chemistry and Biological Activities of Natural Colorants, Dyes, and Pigments: Challenges, and Opportunities for Food, Cosmetics, and Pharmaceutical Application

Natural pigments are important sources for the screening of bioactive lead compounds. This article reviewed the chemistry and therapeutic potentials of over 570 colored molecules from plants, fungi, bacteria, insects, algae, and marine sources. Moreover, related biological activities, advanced extraction, and identification approaches were reviewed. A variety of biological activities, including cytotoxicity against cancer cells, antioxidant, anti-inflammatory, wound healing, anti-microbial, antiviral, and anti-protozoal activities, have been reported for different pigments. Considering their structural backbone, they were classified as naphthoquinones, carotenoids, flavonoids, xanthones, anthocyanins, benzotropolones, alkaloids, terpenoids, isoprenoids, and non-isoprenoids. Alkaloid pigments were mostly isolated from bacteria and marine sources, while flavonoids were mostly found in plants and mushrooms. Colored quinones and xanthones were mostly extracted from plants and fungi, while colored polyketides and terpenoids are often found in marine sources and fungi. Carotenoids are mostly distributed among bacteria, followed by fungi and plants. The pigments isolated from insects have different structures, but among them, carotenoids and quinone/xanthone are the most important. Considering good manufacturing practices, the current permitted natural colorants are: Carotenoids (canthaxanthin, β-carotene, β-apo-8'-carotenal, annatto, astaxanthin) and their sources, lycopene, anthocyanins, betanin, chlorophyllins, spirulina extract, carmine and cochineal extract, henna, riboflavin, pyrogallol, logwood extract, guaiazulene, turmeric, and soy leghemoglobin.

Azo dyes in the food industry: Features, classification, toxicity, alternatives, and regulation

Azo dyes, including Tartrazine, Sunset Yellow, and Carmoisine, are added to foods to provide color, but they have no value with regard to nutrition, food preservation, or health benefits. Because of their availability, affordability, stability, and low cost, and because they provide intense coloration to the product without contributing unwanted flavors, the food industry often prefers to use synthetic azo dyes rather than natural colorants. Food dyes have been tested by regulatory agencies responsible for guaranteeing consumer safety. Nevertheless, the safety of these colorants remains controversial; they have been associated with adverse effects, particularly due to the reduction and cleavage of the azo bond. Here, we review the features, classification, regulation, toxicity, and alternatives to the use of azo dyes in food.

Dietary exposure to food azo-colours in a sample of pre-school children from Southern Brazil

The dietary exposure of six food azo-colours was assessed in a sample of pre-schoolers from Guaratuba-Paraná, Brazil. Consumption data of 323 children aged 2 to 5 years was collected through 3-day food records. Dietary exposure, is expressed by milligrams of food colour by kilogram of body weight per day, as compared to the Acceptable Daily Intake (ADI). Three exposure scenarios were developed to account for uncertainties around consumption estimates. Intakes of Amaranth (INS 123) described in means, 50th and 95th percentiles exceeded ADI levels in the two most conservative scenarios, with the highest percentiles exceeding about four times the ADI. High intakes of Sunset Yellow FCF (INS 110) were also observed, of up to 85% of the ADI in the worst-case scenario. Findings suggest high exposure levels to azo-dyes in the survey population, with children likely exceeding the ADI for Amaranth (INS 123) and concerns for Sunset Yellow FCF (INS 110). Major food contributors were beverages (juice powders and soft drinks), dairy and sweets. Further studies on dietary exposure assessment are needed at the national level. The authors highlight the need of controlling the use of such additives through national policies that are aligned with the consumption patterns observed in the country.

Prevalence, Risk, and Challenges of Extemporaneous Preparation for Pediatric Patients in Developing Nations: A Review

Extemporaneous preparations are still widely prescribed for pediatric patients with special treatments of certain doses and/or combinations of drugs. Several problems related to extemporaneous preparations have been linked to the incidence of adverse events or a lack of therapeutic effectiveness. Developing nations are facing the challenges of compounding practices. The prevalence of compounded medication in developing nations must be explored to determine the urgency of compounding practices. Furthermore, the risks and challenges are described and explained through investigation and collection of numerous scientific articles from reputable databases, including Web of Science, Scopus, and PubMed. Pediatric patients need compounded medication related to the appropriate dosage form and dosage adjustment. Notably, it is important to observe extemporaneous preparations in order to provide patient-oriented medication.

Sensing of azo toxic dyes using nanomaterials and its health effects - A review

Development of science has taken over our lives and made it mandatory to live with science. Synthetic technology takes more than it has given for our welfare. In the process of meeting the demand of the consumers, industries supported synthetic products to meet the same. One such sector that employs synthetic azo dyes for food coloring is the food industry. The result of the process is the production of a variety of colored foods which looks more appealing and palatable. The process not only meets the consumer's demand it also has an impact on customers' health because the consumption of azo-toxic dye-treated foods regularly or in direct contact with synthetic azo dyes can also cause severe human health consequences. Nanotechnology is a rapidly evolving branch of research in which nanosensors are being developed for a variety of applications, including sensing various azo-toxic dyes in food products, which provides a wider scope in the future, with the innovation in designing different nanosensors. The current review focuses on the different types of nanosensors, their key role in sensing, and the sensing of azo toxic dyes using nanosensors, their advantages over other sensors, applications of nanomaterials, and the health impacts of azo dyes on humans, appropriate parameters for maximum permissible limits, and an Acceptable Daily Intake (ADI) of azo toxic dye to be followed. The regulations followed on the application of colorants to the food are also elaborated. The review also focuses on the application of enzyme-based biosensors in detecting azo dyes in food products.

Toxicity effect of the edible pigment carmoisine on Polyrhachis vicina Roger (Hymenoptera: Formicidae)

Carmoisine belongs to a water-soluble synthetic dye and is often used as a food additive. Previous research has shown that carmoisine is toxic to rats and zebrafish, but there have been few reports on the effect of carmoisine on soil-dwelling social insects. The present study evaluated carmoisine toxicity in Polyrhachis vicina Roger. We found that the effects of different concentrations of carmoisine on the mortality of workers were dose-dependent. The 10% lethal dose (LD₁₀), 50% lethal dose (LD₅₀) and 90% lethal dose (LD₉₀) of carmoisine to workers at 96 h was calculated to be 0.504, 5.491 and 10.478 g/L, respectivily. LD₁₀ of workers were selected to treat the fourth instar larvae, pupae and adults for 10 days. The results showed that the survival rate of all ants, except for females, was significantly reduced, especially larvae and workers. The body weight of larvae, pupae and males decreased significantly, while weight gain was observed in the females and workers. The appearance of larvae, pupae and workers changed after carmoisine treatment, such as body darkening and epidermis shrinking of larvae and pupae, as well as body segment expansion of workers. Furthermore, carmoisine altered the expression of the estrogen-related receptor, tailless and homothorax of P. vicina (Pv-ERR, Pv-tll and Pv-hth) to varying degrees in larvae and adults. We believe that variations in body weight can lead to a decrease in survival rate and appearance changes in the ants, which may be related to abnormal gene expressions caused by carmoisine treatment. Therefore, we confirm that carmoisine has negative effects on the growth and development of P. vicina.

Cross Talk between Synthetic Food Colors (Azo Dyes), Oral Flora, and Cardiovascular Disorders

Synthetic food colors are important ingredients in the food industry. These synthetic food colorants are azo dyes, majorly acidic in nature such as Allura red and Tartrazine. They are present in sweets, carbonated drinks, meat products, and candies to attract the consumers. This review article is an attempt to explain the adverse effects of azo dyes and their association with oral cavities and cardiovascular disorders. These synthetic dyes (azo dyes) have staining effects on dentin. Poor dental care accelerates the bacterial accumulation on the dental crown (Gram-negative bacteria P. gingivalis, T. denticola, and T. forsythia and Gram-positive bacteria Strep. Gordonii), causing the washing of enamel, forming dental plaque. Bacterial pathogens (P. ginigivalis and F. nacleatum) release different chemicals (FadA and Fap2) that bind to protein on the cell by producing an inflammatory response through different line-host defenses, such as Gingival epithelial cells (ECs), Hemi-desmosomes, and desmosomes, which helps the bacterium migration from the cell–cell junction. This makes the junctions slightly open up and makes the whole vessel permeable, through which the bacterium enters into the blood stream line. This leads to different major arteries, such as the carotid artery, and causes the accumulation of plaque in major cardiac arteries, which causes different cardiovascular disorders. These bacterial species present in gums cause cardiovascular diseases, such as ischemic heart disease, coronary artery disease, heart attacks and strokes, and arrhythmias, which can lead to death.

A comparative in silico study to detect the effect of food-additives on metabolic protein and its perturbations compensated by osmolytes

Since its inception, food additive has been an integral part of the food processing industry with various commercial roles. Besides its advantages, various studies have already highlighted its long-term adverse effects on human health. However, in terms of protein structures and functions, the innate mechanism that triggers these effects has not been elucidated in previously reported studies. Our work takes an in silico approach to delve into structural implications resulting from these additives with three well studied metabolic proteins-lysozyme, bovine serum albumin (BSA) and ribonuclease A. Three classes of food additives- synthetic color, preservatives, and phosphate-containing, are taken here to understand their effects on the aforementioned metabolic proteins. Conventional molecular docking and dynamics (MD) studies reveal that these additives induce significant structural perturbations. Among them, carmoisine brings about the most secondary structural changes for lysozyme and ribonuclease A, whereas sodium tripolyphosphate affects BSA the most. To restore the secondary structural loss, we further examine the roles of osmolytes through cross-docking and higher timescale MD simulations. These studies unravel that application of osmolytes like raffinose and trehalose triggers structural restoration for BSA, lysozyme and ribonuclease A, and highlight their roles as co-formulants to alleviate the adverse effects of food additives.

Molecular Modeling Study of the Genotoxicity of the Sudan I and Sudan II Azo Dyes and Their Metabolites

Azo dyes are defined by the presence of a characteristic N=N group. Sudan I and Sudan II are synthetic azo dyes that have been used as coloring agents. Although animal toxicity studies suggest that Sudan dyes are mutagenic, their molecular mechanism of action is unknown, thus making it challenging to establish thresholds for tolerable daily intake or to understand how these molecules could be modified to ameliorate toxicity. In addition, dye metabolites, such as azobiphenyl and 4-aminobiphenyl, have been correlated with epigenetic alterations. We shed some light on the mechanisms of Sudan dye genotoxicity through a molecular modeling study of Sudan I and Sudan II dyes and two common metabolites interacting with DNA as adducts. The results suggest that all four adducts cause significant perturbations to the DNA helical conformation and structure; thus, it can be inferred that DNA repair and replication processes would be significantly impacted.

Food obesogens as emerging metabolic disruptors; A toxicological insight

Human food is composed of loads of chemicals derived naturally as well as unintentionally through environmental sources. Food additives added purposefully, play an important role in the palatability of foods. Most additives are synthetic whose essentiality in food processing is well-known however their health risks are not overlooked. The palatability of food should not only stimulate our eating desire alone but, also assure sufficient quality and safety. Application of food additives varies from region to region due to cultural or ethnic differences and the local food availability. There are about more than ten thousand chemicals allowed in food whereas due to weak enforcement, it becomes onerous for regulatory bodies identifying chemicals that are inadequately or not tested at all for safety. The hiking population and urbanization in many industrialized and developing countries resulted in life-style changes including culinary and eating choices. Particularly, the modern way of this globalised life demands ready-to-cook or ready-made foods, snacks, sweets, soft drinks, desserts, confectionery and so on. These sorts of food would be most uninteresting unless processed with additives. This puts food industries under demand to robustly supply foods that are either partially, fully or ultra-processed using plenty of additives. Recent research warns consuming food additives may result in serious health risks, not only for children but also for adults. Growing body of studies on food additives in various experimental animals, cell cultures, and human population suggest elevation of number of obesity and diabetes risk factors i.e. adiposity, dyslipidemia, weight gain, hyperglycaemia, insulin resistance, glucose intolerance, energy imbalance, hormonal intervention etc. Hence, it is important to identify and explore food obesogens or obesogenic food additives posing potential impact. Based on the recent toxicological findings, the review aspires to establish the association between exposure of food obesogen and metabolic disruption which may help filling knowledge gaps and distributing more knowledge, awareness and effective measures to implement treatment and preventive strategies for metabolic syndrome.

Effects of the food colorant carmoisine on zebrafish embryos at a wide range of concentrations

Since the middle of the twentieth century, the use of dyes has become more common in every food group as well as in the pharmaceutical, textile and cosmetic industries. Azo dyes, including carmoisine, are the most important of the dye classes with the widest color range. In this study, the effects of carmoisine exposure on the embryonic development of zebrafish at a wide dose scale, including recommended and overexposure doses (from 4 to 2000 ppm), were investigated in detail. For this purpose, many morphological and physiological parameters were examined in zebrafish exposed to carmoisine at determined doses for 96 h, and the mechanisms of action of the changes in these parameters were tried to be clarified with the metabolite levels determined. The no observed effect concentration (NOEC) and median lethal concentration (LC₅₀) were recorded at 5 ppm and 1230.53 ppm dose at 96 hpf, respectively. As a result, it was determined that the applied carmoisine caused serious malformations, reduction in height and eye diameter, increase in the number of free oxygen radicals, in apoptotic cells and in lipid accumulation, decrease in locomotor activity depending on the dose and at the highest dose, decrease in blood flow rate. In the metabolome analysis performed to elucidate the metabolism underlying all these changes, 45 annotated metabolites were detected.

Toxicity Assessment of a Single Dose of Poly(ethylene glycol) Diglycidyl Ether (PEGDE) Administered Subcutaneously in Mice

Poly(ethylene glycol) diglycidyl ether (PEGDE) is widely used to cross-link polymers, particularly in the pharmaceutical and biomaterial sectors. However, the subcutaneous toxicity of PEGDE has not yet been assessed. PEGDE samples (500–40,000 μg/mouse) were subcutaneously injected into the paraspinal dorsum of BALB/c male mice. Cage-side observations were carried out with measurement of organ weight, body weight variation, and feed intake, as well as histopathological characterization on day 28 post-exposure. Mice that received 40,000 μg of PEGDE showed severe toxic response and had to be euthanized. Subcutaneous injection of PEGDE did not alter feed intake and organ weight; however, the body weight variation of mice injected with 20,000 μg of PEGDE was significantly lower than that of the other groups. Exposure to 10,000 and 20,000 μg of PEGDE induced epidermal ulcer formation and hair loss. The histology of skin tissue in mice administered with 20,000 μg of PEGDE showed re-epithelialized or unhealed wounds. However, the liver, spleen, and kidneys were histologically normal. Collectively, PEGDE, particularly above 10,000 μg/mouse, caused subcutaneous toxicity with ulceration, but no toxicity in the other organs. These results may indicate the optimal concentration of subcutaneously injected PEGDE.

Recent Findings in Azaphilone Pigments

Filamentous fungi are known to biosynthesize an extraordinary range of azaphilones pigments with structural diversity and advantages over vegetal-derived colored natural products such agile and simple cultivation in the lab, acceptance of low-cost substrates, speed yield improvement, and ease of downstream processing. Modern genetic engineering allows industrial production, providing pigments with higher thermostability, water-solubility, and promising bioactivities combined with ecological functions. This review, covering the literature from 2020 onwards, focuses on the state-of-the-art of azaphilone dyes, the global market scenario, new compounds isolated in the period with respective biological activities, and biosynthetic pathways. Furthermore, we discussed the innovations of azaphilone cultivation and extraction techniques, as well as in yield improvement and scale-up. Potential applications in the food, cosmetic, pharmaceutical, and textile industries were also explored.

Effect of Natural and Chemical Colorant Supplementation on Performance, Egg-Quality Characteristics, Yolk Fatty-Acid Profile, and Blood Constituents in Laying Hens

Natural and chemical colorants are attracting a lot of attention as sustainable feed additives due to their effect on food color and because presentation matters to consumers. Color also is a major sensory factor that helps consumers determine food quality and its possible health benefits. For example, highly colored egg yolks can only come from healthy laying hens fed a well-balanced, nutrient-rich diet. Consumers associate an intense yolk color with healthy, nutrient-rich food. There is a growing market request for eggs with rich yolk coloring. The purpose of the current study was to evaluate the impact of natural (paprika) and chemical (carmoisine) colorant supplementation on the performance, egg-quality characteristics, yolk fatty-acid profile, and blood constituents in laying hens. A total of 240 Bovans laying hens were randomly distributed in a completely randomized design in four treatments according to four experimental diets: a control diet (without supplementation of any colorants), a control diet supplemented with 4 kg/ton paprika, a control diet supplemented with 150 g carmoisine/ton, and a control diet supplemented with a combination of 4 kg/ton paprika plus 150 g carmoisine/ton, fed from 42 to 54 weeks of age. Each treatment consisted of 10 replications with six hens. Dietary inclusion of paprika colorant improved (p < 0.05) the feed-conversion ratio and egg-production rate, while final body weight, weight change, feed intake, and egg weight and mass were not affected. The degrees of egg yolk and white were increased (p < 0.05) by the dietary supplements. Yolk color and shell thickness were enhanced (p < 0.05) by adding paprika and/or carmoisine colorants. Supplementation of the paprika colorant alone or in combination with carmoisine increased (p < 0.05) linolenic acid, oleic acid, and vitamin E concentrations in egg yolks. In contrast, egg yolk palmitic acid and liver malondialdehyde contents were decreased (p < 0.05). Paprika and carmoisine colorants and their combination improved (p < 0.05) blood lipid profile in treated hens. We concluded that the dietary supplementation of natural (paprika) colorants has an influential role in improving egg yolk color, production performance, and egg yolk fatty-acid profile in laying hens.

Effects of Sunset Yellow FCF on Immune System Organs During Different Chicken Embryonic Periods

Introduction

Sunset Yellow FCF (SY), used frequently in ready-made foods, cosmetics, and the pharmaceutical industry, may cause many health problems. This study is intended to evaluate the morphological and cellular effects of SY on the embryonic chicken immune system throughout incubation.

Material and Methods

Babcock white leghorn eggs were randomly divided into four groups. Besides a control group, there were three treatment groups which received a single injection of 200, 1,000, or 2,000 ng of SY into the air sac just before incubation. The eggs were opened on the 10^th, 13^th, 16^th, and 21^st days of incubation. Samples of the bursa of Fabricius, thymus, and spleen were taken from embryos. Serial sections of 5 μm thickness were stained with histological methods and routine histological procedures were performed.

Results

An increase in the spleen volume was determined as the hatching time of the chicks approached. The highest eosinophil ratio was found in the SY_1,000 and SY_2,000 groups (P < 0.05), where the most significant change was developmental retardation in the thymus. In the bursa of Fabricius, there was less lymphocyte accumulation and eosinophilic cell infiltration with increasing doses.

Conclusion

It was concluded that in ovo administered SY has undesired effects on embryonic development of the bursa of Fabricius, spleen, and thymus, and on spleen volume.

Physical, Thermal and Biological Properties of Yellow Dyes with Two Azodiphenylether Groups of Anthracene

Two yellow bis-azo dyes containing anthracene and two azodiphenylether groups (BPA and BTA) were prepared, and an extensive investigation of their physical, thermal and biological properties was carried out. The chemical structure was confirmed by the FTIR spectra, while from the UV-Vis spectra, the quantum efficiency of the laser fluorescence at the 476.5 nm was determined to be 0.33 (BPA) and 0.50 (BTA). The possible transitions between the energy levels of the electrons of the chemical elements were established, identifying the energies and the electronic configurations of the levels of transition. Both crystals are anisotropic, the optical phenomenon of double refraction of polarized light (birefringence) taking place. Images of maximum illumination and extinction were recorded when the crystals of the bis-azo compounds rotated by 90° each, which confirms their birefringence. A morphologic study of the thin films deposited onto glass surfaces was performed, proving the good adhesion of both dyes. By thermal analysis and calorimetry, the melting temperatures were determined (~224-225 °C for both of them), as well as their decomposition pathways and thermal effects (enthalpy variations during undergoing processes); thus, good thermal stability was exhibited. The interaction of the two compounds with collagen in the suede was studied, as well as their antioxidant activity, advocating for good chemical stability and potential to be safely used as coloring agents in the food industry.

Cholestatic liver injury induced by food additives, dietary supplements and parenteral nutrition

Cholestasis refers to the accumulation of toxic levels of bile acids in the liver due to defective bile secretion. This pathological situation can be triggered by drugs, but also by ingredients contained in food, food supplements and parenteral nutrition. This paper provides an overview of the current knowledge on cholestatic injury associated with such ingredients, with particular emphasis on the underlying mechanisms of toxicity.

Genotoxic effect of two commonly used food dyes metanil yellow and carmoisine using Allium cepa L. as indicator

•

Genotoxic assay via Allium cepa was carried out with metanil yellow and carmoisine.

•

They are azo dyes used in food and pharmaceutical products as coloring agents.

•

Allium cepa is considered sensitive indicator of environmental chemicals.

•

Result indicated genotoxic and cytotoxic effects by metanil yellow and carmoisine.

•

The mutagenic and toxic effects increased with time of treatment and concentration.

Food dyes are important component of food in this fast life. Metanil yellow and carmoisine are two azo dyes which are being used at an alarming rate for increasing visual appearance and consumer validity of food. There is a lot of controversy regarding the genotoxicity of these two dyes. In the present study genotoxicity of two food dyes metanil yellow and carmoisine was evaluated using Allium cepa as indicator. The effect of these two azo dyes was determined at concentration of 0.25 %, 0.50 %, 0.75 % and 1.0 % for 24 h and 48 h of exposure period using root meristematic cells of Allium cepa. Some genotoxicity parameters like mitotic indices and chromosomal aberrations were studied. It was found that both metanil yellow and carmoisine caused a significant reduction in mitotic index and also produce different kinds of chromosomal aberrations mostly at higher concentration and longer exposure period. The different kinds of aberrations that were observed in meristematic cells after treatment with both metanil yellow and carmoisine are disorientation at metaphase, metaphase stickiness, anaphase stickiness, anaphase bridge, c-mitosis and chromosome breaks. The genotoxicity of carmoisine was found very high as compared to metanil yellow at all concentrations and exposure periods. Thus it was concluded from the present study that carmoisine and metanil yellow have genotoxic activities and should be taken in very control and limited doses.

Perinatal Exposure to Tartrazine Triggers Oxidative Stress and Neurobehavioral Alterations in Mice Offspring

The use of synthetic azo dyes as coloring agents in food products has dramatically increased. This study evaluated the effect of perinatal exposure to tartrazine (TZ) on mice offspring, focusing on neurobehavioral alterations and oxidative stress. The female mice received TZ (2.5 and 5 mg/kg) via oral gavage during pregnancy and the first 15 days after birth. At days 21 and 35 after birth, male mice were sacrificed, and samples were collected for analyses. Perinatal exposure to TZ triggered tissue injury evidenced by the histological alterations and neuronal damage in the cerebrum, medulla oblongata, and cerebellum. TZ provoked lipid peroxidation and diminished cellular antioxidants in different brain regions of the newborns. In addition, TZ increased hemoglobin content, as well as erythrocytes, leukocytes, and platelets count at days 21 and 35 after birth. Both the locomotor behavior and anxiety reflex were significantly altered in mice exposed to TZ. In conclusion, perinatal exposure to TZ within an adequate daily intake range induced oxidative stress and neurobehavioral and hematological alterations in mice offspring. Therefore, consuming foods containing TZ during pregnancy and lactation warrants public awareness.