Paper Type |
: |
Research Paper |
Title |
: |
Oxidative Stress by Tartrazine in the Testis of Wistar Rats |
Country |
: |
India |
Authors |
: |
B. Visweswaran and G. Krishnamoorthy |
 |
: |
10.9790/3008-0234447  |
Abstract : The aim is to study the effect of Tartrazine (E102) – synthetic food colour – on the antioxidant status of testis of Wistar rats. Twelve male Wistar rats were grouped into 2 groups of six each – Control and Tartrazine-treated groups. Control group was orally administered with water alone while the experimental group was orally administered with tartrazine dissolved in water. The treatment was carried out for 60 days and the activities of antioxidant enzymes - superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx) and glutathione reductase (GR) and the levels of their cofactors were subsequently determined in the testis, along with histological studies. Activities of the 4 enzymes showed a common decrease with corresponding alterations in their cofactor levels. The colour orally administered to the experimental animals probably would have generated reactive oxygen species (ROS) and H2O2, thereby disrupting the enzymatic antioxidant defense of their testes. Tartrazine is capable of producing free radicals, which in turn cause damage to the cellular compartment system of rat testis.
Keywords: Antioxidant enzymes, oxidative stress, tartrazine, testes
[1] H Nayak and KG Nath, Dietary Intake of Synthetic Colours by School Children, Karnataka J Agric Sci, 20 (4), 2007, 819-822.
[2] K Walton, R Walker,JJM Sandt and JV Castell, The application of in vitro data in the derivation of the acceptable daily intake of food additives, Food Chem Toxicol, 37 (12), 1999, 1175-1197.
[3] P Rao, RV Bhat, RV Sudershan and TP Krishna, Consumption of synthetic food colours during festivals in Hyderabad, India, British Food Journal, Vol 107, No 5, 2006, pp 276-284.
[4] KS Rowe and KJ Rowe, Synthetic food coloring and behavior: a dose response effect in a double-blind, placebo-controlled, repeated-measures study, J Pediatr, 125, 1994, 691-8.
[5] P Rao and RV Sudershan, Risk assessment of synthetic food colours: a case study in Hyderabad, India, Int.J.Food Safety
Nutrition and Public Health, Vol 1, No 1, pages 68-87.
[6] YF Sasaki, S Kawaguchi, A Kamaya, M Ohshita, K Kabasawa, K Iwama, K Taniguchi and Tsuda S, The comet assay with 8 mouse organs: results with 39 currently used food additives, Mutat. Res. 519 (1-2), 2002, 103-119.
[7] AK Bansal, Modulation of N-nitrosodiethylamine-induced oxidative stress by vitamin E in rat erythrocytes Human Exp Toxicol,24, 2005, 297-302.
[8] I Himri, S Bellachen, F Souna, F Belmekki, A Mohammed, B Mohamed, J Zoheir, Z Berkia, H Mekhfi and E Saalaoui, A 90-day Oral Toxicity Study of Tartrazine, a Synthetic Food Dye, in Wistar Rats, Int J Pharm Pharm Sci, Vol 3, Suppl 3, 2011, 159-169.
[9] AE Morales, A Pe´rez-Jime´nez, MC Hidalgo, E Abella and G Cardenete, Oxidative stress and antioxidant defenses after prolonged starvation in Dentex dentex liver, Comparative Biochem Physiology, Part C, 2004, 139: 153 - 156.
[10] IM Mourad and NA Noor, Aspartame (a widely used artificial sweetener) and oxidative stress in the rat cerebral cortex, Int J Biomed Sci, 2011, 2(1), 4-10.