Tartrazina induce genotoxicidad en linfocitos de BALB/c Mus musculus / Tartrazine induces genotoxicity in BALB/c Mus musculus lymphocytes

RESUMEN Objetivos. Determinar el efecto genotóxico de la tartrazina en linfocitos de sangre periférica de Mus musculus BALB/c. Materiales y métodos. Se realizó un estudio experimental, a través de cinco grupos, con cinco ratones en cada uno. Se les registró el peso durante 17 semanas y, en la semana 15 se les administró suero fisiológico (control negativo), dicromato de potasio 25 mg/kg de peso corporal (pc) (control positivo) y tartrazina a dosis de 0,75 mg/kg pc, 7,5 mg/kg pc y 75 mg/kg pc, durante siete días, a excepción del control positivo que fue en dosis única. Luego, cada 24 h se obtuvo una muestra de sangre periférica de la cola y se realizó el frotis, secado y coloración. Posteriormente, se realizó el conteo de 1000 linfocitos por muestra de cada ratón, en todos los tratamientos. Resultados. Los tres tratamientos con tartrazina no causaron diferencias significativas en el peso de ratones a la semana 15, pero sí produjeron diferencias significativas en la frecuencia de linfocitos micronucleados, siendo el tratamiento con tartrazina de 75 mg/kg pc el de mayor efecto genotóxico, induciendo un promedio de 1,63 ± 0,08 linfocitos micronucleados, comparado con el control positivo que generó un promedio de 1,42 ± 0,08 linfocitos micronucleados. Conclusiones. La tartrazina produjo un efecto genotóxico, incrementando el número de linfocitos micronucleados, a dosis de 0,75; 7,5 y 75 mg/kg pc y no afecta el peso corporal durante siete días de administración en M. musculus BALB/c.

ABSTRACT Objectives. To determine the genotoxic effect of tartrazine on peripheral blood lymphocytes of BALB/c Mus musculus. Materials and methods. An experimental study was carried out using five groups, with five mice in each group. Their weight was registered for 17 weeks, and at week 15 they were administered physiological saline solution (negative control), potassium dichromate at 25 mg/kg body weight (bw) (positive control) and tartrazine at doses of 0.75 mg/kg bw, 7.5 mg/kg bw and 75 mg/kg bw, for seven days, with the exception of the positive control which was a single dose. Then, every 24 hours, a peripheral blood sample was obtained from the tail, which was then smeared, dried and stained. Subsequently, 1000 lymphocytes were counted for each sample from each mouse, for all treatment groups. Results. The three tartrazine treatments did not cause significant differences in the weight of mice at week 15, but did produce significant differences in the frequency of micronucleated lymphocytes, with the 75 mg/kg bw tartrazine treatment having the greatest genotoxic effect, inducing an average of 1.63 ± 0.08 micronucleated lymphocytes, compared to the positive control which obtained an average of 1.42 ± 0.08 micronucleated lymphocytes. Conclusions. Tartrazine produced a genotoxic effect, increasing the number of micronucleated lymphocytes, at doses of 0.75; 7.5 and 75 mg/kg bw and did not affect body weight during seven days of administration to BALB/c M. musculus.

The Effect of Some Synthetic Food Colorants on Selected Biochemical Indices of Male Wistar Rats

The aim is to evaluate the effect of tartrazine and erythrosine on serum glucose, cholesterol and triglycerides. A total of 20 adult male Wistar rats were divided into five groups with 4 rats per group. Group 1 served as the control and was given only water and feed. Whereas group 2, 3, 4, 5 were administered 5 mg/kgb.wt, 10 mg/kgb.wt, 20 mg/kgb.wt, 40 mg/kgb.wt of Tartrazine and Erythrosine via orogastric feeding for 21 days. At the end of 21 days, blood samples were collected via ocular puncture and used to measure glucose, cholesterol and triglyceride concentration in the serum of the animals. The results were analyzed using One way ANOVA, followed by post hoc multiple comparisons and level of significance set at p<0.05. The result revealed that there was a significant difference p<0.05 in the mean glucose concentration of Group 4 (5.81±0.40 mmol/L) and Group 5 (5.28±0.25 mmol/L) when compared with the control (3.27±0.11 mmol/L). Although Group 4 showed a higher mean cholesterol concentration (0.92±0.27 mmol/L) when compared with the control (0.18±0.05 mmol/L) the difference was not significant p>0.05. Furthermore, Group 5 showed no significant mean triglyceride concentration (2.01±0.15 mmol/L) when compared with the control (2.95±0.04 mmol/L). This result revealed that the colourants increased the glucose and cholesterol levels in the test group in a dose-dependent manner. The increase in serum glucose concentration may be an indication of pancreatic cancer caused by the hydrocarbons contained in the colourants.

Determination of common dyes in dyed safflower by near infrared spectroscopy / 中国中药杂志

Because the red and bright color of corolla is the main indicator for the quality assessment of good safflower,the dyed safflower is sometimes found at the herbal market,what is influence on this herb quality and efficacy. A total of 127 safflower samples was therefore collected from different cultivating areas and herbal markets in China to develop a rapid method to identify the dyed safflower. Near-infrared spectroscopy(NIRS) combined with characteristic identification,high performance liquid chromatography(HPLC),principal component analysis(PCA) and partial least squares regression analysis(PLS) were employed to differentiate safflower from dyed safflower samples,and further quantify the levels of the 6 dyes,i.e. tartrazine,carmine,sunset yellow,azorubine,acid red 73 and orange Ⅱ in the dyed safflower. The results indicated that the 50 safflower samples and 77 dyed safflower samples were located at different regions in PCA cluster diagram by NIR spectra. Tartrazine,carmineand and sunset yellow were found in the 77 dyed safflower samples with the amounts of 0. 60-3. 66,0. 11-1. 37,0. 10-0. 71 mg·g-1,respectively. It indicated that the three dyes were the common and main dyes in the dyed safflower. However,azorubine,acid red 73 and orange Ⅱ were not detected in all herb samples. A total of 62 dyed safflower samples were chosen as calibration samples to develop the model for estimating the amount of dyes in dyed safflower. The estimating accuracy was verified by another 15 dyed safflower samples. The values of tartrazine,carmine and sunset yellow in dyed safflower samples were compared between the NIRS and HPLC methods. Each value of mean absolute difference(MAD) was less than 5%. The correlation coefficients of tartrazine,carmineand and sunset yellow were 0. 970,0. 975,0. 971,respectively. It indicated the data quantified by NIRS and HPLC were consistence. It is concluded that NIRS can not only differentiate safflower from dyed safflower,but also quantify the amount of the dyes. NIRS is suitable for rapidly identify the quality of safflower.

TLC-SERS for detection of the dyed Croci Stigma / 药学实践杂志

Objective To establish a thin layer chromatography-surface-enhanced Raman scattering(TLC-SERS) method for the detection of dyed Croci Stigma.Method The dyed Croci Stigma was wetted by ethanol and pressed on TLC plate sprayed with Silver sol.The pressed zone was immediately detected by a portable Raman spectrometer.Factors including the concentration of ethanol, spraying time and amount of silver sol were investigated and optimized.Results The dyed Croci Stigma, stained by auramine O, new fuchsin, tartrazine and brilliant ponceau were successfully detected using the established method.Conclusion The combination of TLC and SERS technology provides a rapid, simple and sensitive detection method which is suitable for quick field tests.

Avaliação clínico-laboratorial do uso da tartrazina em 77 pacientes atópicos / Safety of ingestion of yellow tartrazine by bouble-blind placebo controlled challenge in 77 atopic adults

O corante amarelo tartrazina, FD&C Yellow nº 5 ou INS nº 102, é um azocorante, aprovado pelas autoridades reguladoras do Brasil, dos EUA e da Europa, presente em inúmeras drogas e alimentos, com a finalidade de melhorar o aspecto visual e padronizar sua coloração de modo a aumentar sua aceitabilidade e comercialização. Desde a década de 70 muitos casos de sensibilidade à tartrazina foram reportados; estima-se que essa hipersensibilidade ocorre em 0,6% a 2,9% da população, com incidência maior nos indivíduos atópicos ou com intolerância aos salicilatos. A sensibilidade ao corante geralmente se manifesta como asma e urticária, frequentemente como dermatite de contato e vasculite cutânea. A reação alérgica pode ser diagnosticada por duas diferentes técnicas: indiretamente, com o teste cutâneo, ou diretamente, através do radioalergosorbent test (RAST). O objetivo do presente estudo foi avaliar a segurança do uso do corante tartrazina em portadores de rinite alérgica, asma brônquica, urticária ou sensibilidade a anti-inflamatórios não esteroides (AINEs), em amostra ampliada de estudo anterior. O método utilizado no estudo foi o desafio duplo-cego controlado por placebo (DCCP): 77 indivíduos concluíram o desafio, que consistiu em duas etapas. Em uma ocorreu exposição à tartrazina (5 mg, 10 mg e 20 mg) e na outra exposição ao placebo (5 mg, 10 mg e 20 mg), com intervalos de 50 minutos entre cada dose. Alguns parâmetros clínicos apresentaram alterações significativas relacionadas à exposição ao corante como: redução do pico de fluxo expiratório, angioedema, congestão nasal, rinorreia, sibilância, rash, prurido cutâneo e urticária. Aproximadamente 5% dos indivíduos apresentaram ainda a elevação dos níveis de IgE tartrazina. Já, quanto às aferições da pressão arterial, frequência cardíaca e respiratória, temperatura axilar, espirro/prurido nasal e tosse, não houve diferença significativa entre as exposições ao placebo e ao corante. Os resultados sugeriram que a possível reação alérgica induzida pela tartrazina tem participação do sistema imunológico e que se manifesta principalmente com sinais e sintomas na pele, assim como nas vias aéreas, afetando menos ou não interferindo nos parâmetros cardiocirculatórios.

Toxicity Testing of Tartrazine using the Nematode Caenorhabditis Elegans, Brine Shrimp Larvae (Artemia Salina) and KGN Granulosa Cell Line.

Tartrazine is a yellow food colorant, widely used in food products, drugs and cosmetics. The acceptable daily intake (ADI) oh human is 0-7.5 mg/kg body weight. The objective of our study was to examine the toxicity of Tartrazine and its main metabolite Sulphanilic acid to the nematode Caenorhabditis elegans, Brine Shrimp larvae (Artemia Salina) and KGN granulosa cell line; in the aim to develop our knowledge about their toxicity effects. In this research, toxicity of Tartrazine and Sulphanilic acid were examined to the nematode Caenorhabditis elegans with Escherichia coli as a food source. Our results showed that from a 3 mM concentration of Tartrazine, and 1mM of Sulphanilic supplementation can disrupt the cell cycle nematode C. elegans even if it does not cause death. Different concentrations of Tartrazine and Sulphanilic acid (1, 2.5, 5, 7.5, 10, 25 50, 75, 100 μg/ml) were tested for their toxicity in a short term bioassay using Brine Shrimp (Artemia salina). The Brine Shrimp were hatched in artificial sea water and exposed to the Tartrazine and Sulphanilic acid after 48 hours. LC50 values were calculated after probit transformation of the resulting data. Tartrazine did not show any significant toxicity against Brine Shrimp but Sulphanilic acid was mildly toxic (LC50 value (μg/ml) of ~82.3 μg/ml). The Brine Shrimp assay proved to be a convenient and rapid system for toxicity assessment. The human KGN ovarian granulosa-like tumor cell culture line has been used as an in vitro system for determination of the effects of Tartrazine and sulphanilic acid, the result showed that Tartrazine and Sulphanilic acid were unaffected after 24 h of treatment exposure.

O conhecimento de pediatras sobre alergia alimentar: estudo piloto / Pediatricians' knowledge on food allergy: pilot study

OBJETIVO: Avaliar o conhecimento de pediatras sobre alergia alimentar. MÉTODOS: Dados obtidos de questionário padronizado, postado e respondido por pediatras filiados à Sociedade Brasileira de Pediatria (SBP). Digitação dos dados em planilha Excel e análise de freqüência de respostas afirmativas em porcentagem. RESULTADOS: Foram analisados 895 questionários preenchidos por pediatras de todo o país, com predomínio da região Sudeste (61,6 por cento). Segundo os pediatras entrevistados, as manifestações diagnósticas de alergia alimentar são: respiratórias, cutâneas e sistêmicas, em iguais proporções. Ainda segundo estes pediatras, leite de vaca (98,9 por cento), clara de ovo (58,7 por cento) e amendoim (50,9 por cento) são os principais alimentos associados a essas manifestações. Embora 74,8 por cento dos respondedores tivessem identificados os corantes e aditivos alimentares como responsáveis pela alergia alimentar, apenas 19,4 por cento conheciam o código de identificação da tartrazina. CONCLUSÕES: Os dados apresentados reforçam a necessidade de ampliação dos conhecimentos dos profissionais de saúde sobre o diagnóstico e tratamento da alergia alimentar, com o objetivo de garantir o uso de critérios diagnósticos e terapêuticos mais adequados.

OBJECTIVE: To evaluate the knowledge of Brazilian pediatricians about food allergy. METHODS: Data was obtained from a sent back posted written questionnaire. It was filled in by Brazilian pediatricians, affiliated to the Brazilian Society of Pediatrics. Data was transcript to an Excel spread sheet and the frequency of affirmative responses was reported as percentages. RESULTS: Data from 895 written questionnaire of pediatricians from all over Brazil, (mainly from the southeastern region - 61.6 percent), were analyzed. The main clinical expressions of food allergy determined by the pediatricians were: respiratory, cutaneous and systemic symptoms (equal proportions). According to these pediatricians, cow's milk (98.9 percent), egg white (58.7 percent) and peanuts (50.9 percent) were the main allergens related to food allergy symptoms. Although 74.8 percent of the responders have indicated food dyes and food additives as associated to food allergies, only 19.4 percent of them knew the identification code of tartrarzine. CONCLUSIONS: The presented data reinforce the need to improve the pediatricians' knowledge about the diagnosis and treatment of food allergy, in order to assure the use of appropriate diagnostic and treatment criteria.

Prolonged use of the food dye tartrazine (FD&C yellow n° 5) and its effects on the gastric mucosa of Wistar rats

Tartrazine is one of the most widely used artificial foods, drugs and cosmetic dyes. It is a nitrous derivative and is known to cause allergic reactions such as asthma and urticaria, as well as having been the focus of studies on mutagenesis and carcinogenesis due to its transformation into aromatic amine sulfanilic acid after being metabolized by the gastrointestinal microflora. 45 male Wistar rats were assigned to a control group (A) or a treatment one (B). The treatment group received 7.5 mg.kg-1.day-1 of tartrazine daily in drinking water offered ad libitum for ten months from weaning to the age of twelve months. There was a significant increase in the number of lymphocytes and eosinophils of the gastric antrum mucosa. No carcinogenetic changes in any gastric area were observed during the study. As tartrazine belongs to the azo class, it is still a possible food carcinogen. Other studies with different doses and schedules, observing their effects associated to other carcinogens should be carried out if their safe use is to be recommended.

O corante artificial tartrazina é um dos mais usados em todo o mundo para corar alimentos, medicamentos e cosméticos. É um derivado nitroso, sabidamente causador de reações alérgicas como asma e urticária, e tem sido alvo de estudos de mutagênese e carcinogênese por produzir a amina aromática ácido sulfanílico após ser metabolizado pela microflora gastrintestinal. Foram estudados 45 ratos Wistar, machos, divididos em grupo controle (A) e tratado (B). O grupo tratado recebeu o corante diariamente em água de beber ad libitum, na dose de 7,5 mg.kg-1.dia-1 por dez meses, do desmame aos doze meses de idade. Houve aumento significante do número de linfócitos e eosinófilos na mucosa do antro gástrico. Não foram observadas alterações carcinogênicas em nenhuma das regiões gástricas com a dose e o tempo utilizados. O corante tartrazina permanece entre os possíveis carcinógenos alimentares por ser da classe azo, devendo ter prosseguimento seus estudos; variando-se a dose e o tempo de administração e verificando-se seus efeitos quando associado a outros carcinógenos, para seu uso continuar sendo recomendado com segurança.

Sustitución de colorantes en alimentos / Substitution of colorants in food

Los alimentos funcionales marcan las nuevas tendencias en producción y desarrollo del mercado. Entre ellos, los que tienen propiedades antioxidantes ocupan un importante segmento. Esto, unido a la necesidad de encontrar sustitutos para algunos ingredientes potencialmente tóxicos o alérgenos, obliga a la búsqueda permanente de productos naturales. En el caso de colorantes, el betacaroteno reúne dos propiedades importantes: es un poderoso antioxidante y a la vez posee poder pigmentante que varía desde el rojo hasta el amarillo. Se plantea la posibilidad de sustituir el colorante sintético tartrazina por uno igualmente sintético pero imitando al natural, el b-caroteno, evaluando su estabilidad y capacidad de pigmentación, además de sus potenciales propiedades funcionales.

Functional foods are the newest tendency in production and market development. Among them, those with antioxidant properties have a very important position. This, along with the fact that we need to find substitutes for some potentially toxic or allergenic ingredients, compels us to keep looking for natural products. In the case of colorants, betacarothene gathers two important characteristics: It is a powerful antioxidant and also has a coloring power from red to yellow. It is proposed to replace the synthetic colorant tartrazine with another synthetic but that imitates the natural, the bcarothene, evaluating its stability and coloring capability, and also its potential functional properties.