Ethics code: SU/CLATR/IAEC/XXIV/53/2024
1- Research scholar
2- , biobrighter@gmail.com
Abstract: (30 Views)
The food azo dyes, or food colours, such as carmoisine, tartrazine, and amaranth, are artificially synthesized and used in most food products. Toxicological profiles of the three food azo dyes were analyzed in the Danio rerio embryo model. The food azo dyes at various concentrations were exposed to embryos for 96 hours post-fertilization by the semi-static method. The toxicity of the food dyes was determined by assessing mortality, hatching rate, and developmental defects. Furthermore, to understand the influence of azo dyes on the thyroid pathway, TSH was measured using an ELISA kit. Oxidative stress was assessed using the lipid peroxidation assay, and Oil Red O staining was performed to examine lipid accumulation in zebrafish embryos after exposure to dyes. Results showed decreased heart rate and hatching rate, and increased mortality rate. In 16 mM carmoisine-exposed embryos, 100% mortality was observed; an 80% mortality rate was observed in 6 mM amaranth-treated embryos and 50% in 100 mM tartrazine-treated embryos. Developmental deformities were observed in all three azo dye-exposed embryos. The endocrine-disrupting properties of azo dyes were assessed by measuring vitellogenin levels in embryos after the exposure period. The oxidative stress marker, malondialdehyde (MDA), was increased in high-dose-exposed embryos. Lipid accumulation was observed in amaranth- and tartrazine-treated embryos. These findings indicate developmental defects, endocrine disruption, and thyroid dysfunction associated with azo dyes.
Type of Study:
Research |
Subject:
General