Combine colorants of tartrazine and erythrosine induce kidney injury: involvement of TNF-α gene, caspase-9 and KIM-1 gene expression and kidney functions indices

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.

Evaluation of bone development and organs in rat fetuses exposed to tartrazine

Tartrazine finds widespread application in the realms of alimentation, pharmaceuticals, cosmetic formulations, and textile manufacturing. Tartrazine has a negative effect on human health such as hyperactivity, allergies and asthma in children. Substances such as tartrazine might effect the embryo in a kind of aspects, containing physical or mental disorders, and a decrease in the child's intellectual memory. In this study, Sprague dawley female rats, 70-100 days old, weighing 250-300 g, with confirmed pregnancy, were divided into two groups of 5: control and tartrazine group. Rats were sacrificed on the 20th day and heart, lung, kidney and liver tissues were removed from the fetuses. The effect of tartrazine on fetal bone development was assessed by double skeletal staining, histological analysis on organs, and IL-6, IL-1β, TNF-α, and TRPM2 gene levels. It has been observed that tartrazine, which is frequently used as a food dye, damages important fetal tissues such as liver, kidney, lung and heart. A statistically meaningful reduce was observed in the total length, total area, bone length and bone area values of the limb bones in the tartrazine group compared to the control group (p < 0.05). It was observed that the mRNA levels of IL-6, IL-1β, TNF-α and TRPM2 genes in the livers of the fetuses changed compared to the control group (p < 0.05). In this study on the use of tartrazine during pregnancy, it was observed that both organs and bone development were damaged. More studies are needed on the effects of tartrazine.

Hepato-renal protective impact of nanocapsulated Petroselinum crispum and Anethum graveolens essential oils added in fermented milk against some food additives via antioxidant and anti-inflammatory effects: In silico and in vivo studies

The study assessed the efficacy of parsley and dill essential oils (EOs) nanocapsules incorporated into fermented milk in hepato-renal protection against specific food additives. A molecular docking assay was conducted between parsley and dill EOs bioactive molecules and inflammatory cytokines. Freeze-dried parsley and dill EOs nanocapsules were developed, characterized for their morphological structure, particle size, zeta potential, polydispersity index and encapsulation efficiency and assessed in fast green dye and sodium benzoate (SB) combination-treated rats. The docking results revealed that the primary constituents of parsley and dill EOs (apiol, myristicin, α-pinene, (-)-carvone, and d-limonene) interacted with the active sites of TNF-α, IL-1β and TGF-1β cytokines with hydrophobic and hydrogen bond interactions. D-limonene had the highest binding affinity (6.4 kcal/mol) for the TNF-α. Apiol and myristicin had the highest binding affinity (5.1, 5.0, 5.0 and 5.0 kcal/mol, respectively) for the IL-1β and TGF-β1 receptors. Biochemically and histopathologically, the excessive co-administration of fast green and SB revealed adverse effects on the liver and the kidney. Whereas the treatment with parsley and dill EOs nanocapsules afford hepato-renal protective effects as manifested by suppression the elevated liver and kidney functions. Parsley and dill EOs nanocapsules showed a significant reduction of the liver (64.08 and 80.5 pg/g, respectively) and kidney (59.3 and 83.6 pg/g, respectively) ROS. Moreover, parsley and dill EOs nanocapsules down-regulated the liver and the kidney inflammatory cytokines (IL-6, TNF-α, IL-1β and TGF-1β) and lipid peroxidation and up-regulated the antioxidant enzymes. In conclusion, the data suggest a potential hepato-renal protective effects of parsley and dill EOs nanocapsules.

Biochemical processes mediating neurotoxicity induced by synthetic food dyes: A review of current evidence

The extensive use of synthetic food dyes in the food industry, primarily due to their durability and cost-effectiveness compared to natural colorants, has raised significant health concerns. Of particular concern are the potential neurotoxic effects of six commonly used synthetic food dyes: Tartrazine (E102/FD&C Yellow No. 5), Erythrosine (E127/FD&C Red No. 3), Brilliant Blue FCF (E133/FD&C Blue No. 1), Allura Red AC (E129/FD&C Red No. 40), Sunset Yellow FCF (E110/FD&C Yellow No. 6), and Indigo Carmine (E132/FD&C Blue No. 2). This review delves into the metabolic pathways and neurotoxicity mechanisms of each dye, highlighting their effects on oxidative stress, neurotransmitter imbalances, mitochondrial dysfunction, and inflammatory responses. The evidence suggests that these dyes can significantly impact brain function and overall neurological health. This review underscores the importance of continued research in this field, as it is crucial to fully comprehend the neurotoxic processes of synthetic food dyes and to inform regulatory decisions that are crucial for safeguarding public health.

Assessment of synthetic food dye erythrosine induced cytotoxicity, genotoxicity, biochemical and molecular alterations in Allium cepa root meristematic cells: insights from in silico study

Background

Synthetic food dyes are being exponentially used in food products and scarce studies regarding their toxicities and safety raise concern. Erythrosine is one of the synthetic food dyes being used in jams, fig, pineapple marmalades, dairy products, soft drinks, pickles, relishes, smoked fish, cheese, ketchup, maraschino cherries and a variety of other foods.

Methodology

In this study the cyto-genotoxic effect of erythrosine was evaluated, using root meristematic cells of Allium cepa for the cellular and molecular alternations at concentrations 0.1, 0.25, 0.5 and 1 mg/mL.

Results

The results revealed a significant decrease of 57.81% in the mitotic index after 96 h at the 0.1 mg/mL concentration. In biochemical analysis, the malondialdehyde content increased significantly (5.47-fold), while proline content, catalase activity and superoxide dismutase activity decreased gradually in a concentration-dependent manner showing a maximum decrease of 78.11%, 64.68% and 61.73% respectively at the highest concentration after 96 h duration. The comet assay revealed increased DNA damage with increasing concentration and attenuated total reflectance- Fourier transform infrared spectroscopy (ATR-FTIR) analysis showed significant alterations in biomolecules as indicated by multivariate analysis, i.e. Principal Component Analysis (PCA). Furthermore, molecular docking demonstrated a strong binding energy (Gbest = -11.46 kcal/mol) and an inhibition constant (Ki) of 3.96 nM between erythrosine and the DNA minor groove.

Conclusion

The present study's findings revealed the cytotoxic and genotoxic potential of erythrosine on A. cepa root cells. Further, the study also proposed the usefulness of A. cepa as a model system for studying the toxicity of food additives.

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.

Ameliorative effects of thymoquinone on the caspase 3, kidney function and oxidative stress tartrazine-induced nephrotoxicity

First in the literature this study aimed to investigate the effects of Tartrazine, a common industrial food dye, on kidney and whether Thymoquinone has a protective effect in tartrazine-induced nephrotoxicity. The study conducted on the rats bred at İnönü University Experimental Animals Production and Research Center. Wistar albino rats were randomly divided into 4 groups, where each group included 8 rats: control, Tartrazine, Thymoquinone, and Tartrazine + Thymoquinone groups. The experiments continued for 3 weeks and then, kidney tissues and blood samples were collected from the rats under anesthesia. Malondialdehyde (MDA), super oxidized dismutase (SOD), total oxidant status (TOS), increase in Oxidative stress index (OSI), glutathione (GSH), Glutathione peroxidase (GSH-Px), catalase (CAT), Total antioxidant status (TAS) levels decreased in the kidney tissues collected from the tartrazine group. Serum Bun and Creatinine levels increased in the tartrazine group. Tartrazine administration damaged and degenerated the glomeruli and cortical distal tubes in the histopathology of kidney tissues, also different degrees of inflammatory cell infiltration were observed in the renal cortex and medulla. Thymoquinone and tartrazine administration improved both biochemical and histopathological parameters. Tartrazine administration induced nephrotoxicity. This could be observed with the increase in oxidant capacity and the deterioration of kidney functions. Thymoquinone was observed to demonstrate strong antioxidant properties. Thymoquinone could be used primarily as a protective agent against Tartrazine-induced toxicity.

Toll-like receptors and nuclear factor kappa B signaling pathway involvement in hepatorenal oxidative damage induced by some food preservatives in rats

Chemical food preservatives are extensively found in various processed food products in the human environment. Hence, this study aimed to investigate the effect of long-term exposure to five food preservatives (potassium sorbate (PS), butylated hydroxyanisole (BHA), sodium benzoate (SB), calcium propionate (CP), and boric acid (BA)) on the liver and kidney in rats and the probable underlying mechanisms. For 90 days, sixty male albino rats were orally given either water (control), 0.09 mg/kg b.wt BHA, 4.5 mg/kg b.wt PS, 0.9 mg/kg b.wt SB, 0.16 mg/kg b.wt BA, or 0.18 mg/kg b.wt CP. Liver and kidney function tests were assessed. Hepatic and renal oxidative stress biomarkers were estimated. Histologic examination analysis of liver and kidney tissues was achieved. Toll-like receptors 2 and 4 (TLR-2 and TLR-4), tumor necrosis factor-alpha (TNF-α), and nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB) mRNA expression levels were measured. The results revealed that long-term oral dosing of the five food preservatives resulted in significant increases in alkaline phosphatase, alanine transaminase, aspartate transaminase, urea, uric acid, and creatinine levels. There were significant reductions in hepatic and renal antioxidant enzymes, an increase in MDA concentrations, and pathological alterations in renal and hepatic tissues. The mRNA levels of TLR-4, TLR-2, NF-κB, and TNF-α were elevated in the food preservatives-exposed groups. Conclusively, the current findings revealed that long-term exposure to PS, BHA, SB, CP, and BA has a negative impact on liver and kidney function. Furthermore, these negative effects could be mediated via oxidative stress induction, inflammatory reactions, and cytokine production.

Involvement of striatal oxido-inflammatory, nitrosative and decreased cholinergic activity in neurobehavioral alteration in adult rat model with oral co-exposure to erythrosine and tartrazine

Overuse or overconsumption of food additive or colorant cannot be ignored in our society and there are several reports of it harmful effect on the body system. This study investigated the toxicity effect of tartrazine and erythrosine (ET, 50:50) on neurobehavioral alteration, striatal oxido-nitrosative and pro-inflammatory stress and striatal acetylcholinesterase activity in experimental rat model. Rats were co-exposed to ET (2 mg/kg, 6 mg/kg and 10 mg/kg) and distilled water (control), p.o for 6 weeks. The change in neurobehavioral function (Open field test, Forced swimming test and Tail suspension test), Lipid peroxidation (Malonaldehyde, MDA), Antioxidants (Glutathione, GSH; Catalase, CAT) Nitrite, Pro-inflammatory cytokine (Tumor necrosis factor-alpha, TNF-α) and Acetylcholinesterase (AChE) activity were evaluated. Results showed significant decrease in neurobehavioral functions after co-exposure to ET. Moreover, there were significant increase in MDA and Nitrite level, significant decrease in the concentration of GSH and CAT and a significant increase TNF-α concentration and AChE activity after co-exposure to ET. Oral co-exposure to tartrazine and erythrosine induced decrease in locomotion and exploration, increase anxiety and depression-like behavior and altered the cholinergic system through upregulation of oxido-nitrosative stress, pro-inflammatory cytokine and acetylcholinesterase activity.