| Description: |
Tartrazine is a food additive that belongs to a class of artificial dyes and contains an azo group; it has significant genotoxic effect , may be harmful to health and its prolonged use could trigger carcinogenesis. |
| In vitro: |
| Anticancer Res. 2015 Mar;35(3):1465-74. | | Effects on DNA repair in human lymphocytes exposed to the food dye tartrazine yellow.[Pubmed: 25750299] | Tartrazine is a food additive that belongs to a class of artificial dyes and contains an azo group. Studies about its genotoxic, cytotoxic and mutagenic effects are controversial and, in some cases, unsatisfactory. This work evaluated the potential in vitro cytotoxicity, genotoxicity and effects on DNA repair of human lymphocytes exposed to the dye.
METHODS AND RESULTS:
We assessed the cytotoxicity of tartrazine by 3-(4,5-Dimethyl-2-thiazolyl)-2,5-diphenyl-2H-tetrazolium bromide test and the response of DNA repair through comet assay (alkaline version). We used different concentrations of the dye, ranging from 0.25-64.0 mM. The results demonstrated that tartrazine has no cytotoxic effects. However, this dye had a significant genotoxic effect at all concentrations tested. Although most of the damage was amenable to repair, some damage remained higher than positive control after 24 h of repair.
CONCLUSIONS:
These data demonstrate that tartrazine may be harmful to health and its prolonged use could trigger carcinogenesis. | | Food Chem Toxicol. 2014 Jun;68:307-15. | | Assessment of the breakdown products of solar/UV induced photolytic degradation of food dye tartrazine.[Pubmed: 24704040] |
METHODS AND RESULTS:
The food dye tartrazine (CI 19140) was exposed to UV irradiation from an artificial source, a mercury vapor lamp, and a natural one, sunlight. It was observed that conditions such as energy dose, irradiation time, pH and initial dye concentration affected its discoloration. There was 100% of color removal, after 30min of irradiation, when a dye solution 1×10(-5)molL(-1) was submitted to an energy dose of 37.8Jcm(-2). Liquid Chromatography coupled to Diode Array Detection and Mass Spectrometry confirmed the cleavage of the chromophore group and the formation of five by-products at low concentration.
CONCLUSIONS:
Although by-products were formed, the Salmonella/microsome mutagenicity assay performed for both, the dye solution at a dose of 5.34mg/plate and the solutions obtained after exposure to UV irradiation, did not present mutagenic activity for TA98 and TA100 with and without S9. |
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| In vivo: |
| Food Chem Toxicol. 2010 Oct;48(10):2994-9 | | Effect of food azo dyes tartrazine and carmoisine on biochemical parameters related to renal, hepatic function and oxidative stress biomarkers in young male rats.[Pubmed: 20678534 ] | Tartrazine and carmoisine are an organic azo dyes widely used in food products, drugs and cosmetics. The present study conducted to evaluate the toxic effect of these coloring food additives; on renal, hepatic function, lipid profile, blood glucose, body-weight gain and biomarkers of oxidative stress in tissue.
METHODS AND RESULTS:
Tartrazine and carmoisine were administered orally in two doses, one low and the other high dose for 30 days followed by serum and tissue sample collection for determination of ALT, AST, ALP, urea, creatinine, total protein, albumin, lipid profile, fasting blood glucose in serum and estimation of GSH, catalase, SOD and MDA in liver tissue in male albino rat. Our data showed a significant increase in ALT, AST, ALP, urea, creatinine total protein and albumin in serum of rats dosed with Tartrazine and carmoisine compared to control rats and these significant change were more apparent in high doses than low, GSH, SOD and Catalase were decreased and MDA increased in tissue homogenate in rats consumed high Tartrazine and both doses of carmoisine.
CONCLUSIONS:
We concluded that Tartrazine and carmoisine affect adversely and alter biochemical markers in vital organs e.g. liver and kidney not only at higher doses but also at low doses. |
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