Effect of food colorants supplementation on reactive oxygen species, antioxidant vitamins level and DNA damage
There are various undesirable products generated from endogenous aerobic metabolism such as reactive oxygen species (ROS). Physiological and biochemical lesions are caused by ROS and which give rise to oxidative damages towards DNA, proteins and lipids which ultimately lead to cell death. This s...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2021
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| Online Access: | http://journalarticle.ukm.my/17411/ http://journalarticle.ukm.my/17411/1/14.pdf |
| _version_ | 1848814307685433344 |
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| author | Shakoor, Sadaf Amin Ismail, Rahman, Zia-Ur Mohd Redzwan Sabran, Norhafizah Mohtarrudin, |
| author_facet | Shakoor, Sadaf Amin Ismail, Rahman, Zia-Ur Mohd Redzwan Sabran, Norhafizah Mohtarrudin, |
| author_sort | Shakoor, Sadaf |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | There are various undesirable products generated from endogenous aerobic metabolism such as reactive oxygen
species (ROS). Physiological and biochemical lesions are caused by ROS and which give rise to oxidative damages
towards DNA, proteins and lipids which ultimately lead to cell death. This study was aimed to examine the effect of
oral administration of food colorants (tartrazine and curcumin) on the oxidants and antioxidants level in blood and
fecal of rats after 15, 30, and 45 days. Two doses were used based on the admissible daily intake (ADI) of 9.6 and 96
(high) mg/kg/body weight for tartrazine, 3.85 and 38.5 6 mg/kg/body weight for curcumin. The results showed that oral
administration of tartrazine had significantly increased the total oxidant level, arylesterase, glutathione reductase,
and MDA whereas there was significantly decreased the total antioxidants level, catalase, glutathione peroxidase in
plasma and fecal after 30 and 45 days. Vitamin E and C were decreased in plasma. Fecal showed high level of vitamin A.
High dose of tartrazine caused alteration in the aldehyde reactive probe (ARP) sites of DNA showing the DNA damage.
After 45 day, significant increment was observed in the level of AST in low and high curcumin treated group. Whereas,
elevations of arylestrase were seen in high curcumin group after 45 day. High dose of curcumin significantly (P≤ 0.05)
decreased the concentration of vitamin C after 45 days of treatment and increased the level of vitamin E in plasma of
treated groups after 30 and 45 days of treatment. The present study showed that the ADI and doses up to 10 times higher
than ADI showed negative effects on antioxidant level and demonstrated the importance of using appropriate doses of
food colorants such as tartrazine and curcumin in different processed food products. |
| first_indexed | 2025-11-15T00:32:00Z |
| format | Article |
| id | oai:generic.eprints.org:17411 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:32:00Z |
| publishDate | 2021 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:174112021-09-14T03:00:16Z http://journalarticle.ukm.my/17411/ Effect of food colorants supplementation on reactive oxygen species, antioxidant vitamins level and DNA damage Shakoor, Sadaf Amin Ismail, Rahman, Zia-Ur Mohd Redzwan Sabran, Norhafizah Mohtarrudin, There are various undesirable products generated from endogenous aerobic metabolism such as reactive oxygen species (ROS). Physiological and biochemical lesions are caused by ROS and which give rise to oxidative damages towards DNA, proteins and lipids which ultimately lead to cell death. This study was aimed to examine the effect of oral administration of food colorants (tartrazine and curcumin) on the oxidants and antioxidants level in blood and fecal of rats after 15, 30, and 45 days. Two doses were used based on the admissible daily intake (ADI) of 9.6 and 96 (high) mg/kg/body weight for tartrazine, 3.85 and 38.5 6 mg/kg/body weight for curcumin. The results showed that oral administration of tartrazine had significantly increased the total oxidant level, arylesterase, glutathione reductase, and MDA whereas there was significantly decreased the total antioxidants level, catalase, glutathione peroxidase in plasma and fecal after 30 and 45 days. Vitamin E and C were decreased in plasma. Fecal showed high level of vitamin A. High dose of tartrazine caused alteration in the aldehyde reactive probe (ARP) sites of DNA showing the DNA damage. After 45 day, significant increment was observed in the level of AST in low and high curcumin treated group. Whereas, elevations of arylestrase were seen in high curcumin group after 45 day. High dose of curcumin significantly (P≤ 0.05) decreased the concentration of vitamin C after 45 days of treatment and increased the level of vitamin E in plasma of treated groups after 30 and 45 days of treatment. The present study showed that the ADI and doses up to 10 times higher than ADI showed negative effects on antioxidant level and demonstrated the importance of using appropriate doses of food colorants such as tartrazine and curcumin in different processed food products. Penerbit Universiti Kebangsaan Malaysia 2021-05 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/17411/1/14.pdf Shakoor, Sadaf and Amin Ismail, and Rahman, Zia-Ur and Mohd Redzwan Sabran, and Norhafizah Mohtarrudin, (2021) Effect of food colorants supplementation on reactive oxygen species, antioxidant vitamins level and DNA damage. Sains Malaysiana, 50 (5). pp. 1343-1356. ISSN 0126-6039 https://www.ukm.my/jsm/malay_journals/jilid50bil5_2021/KandunganJilid50Bil5_2021.html |
| spellingShingle | Shakoor, Sadaf Amin Ismail, Rahman, Zia-Ur Mohd Redzwan Sabran, Norhafizah Mohtarrudin, Effect of food colorants supplementation on reactive oxygen species, antioxidant vitamins level and DNA damage |
| title | Effect of food colorants supplementation on reactive oxygen species, antioxidant vitamins level and DNA damage |
| title_full | Effect of food colorants supplementation on reactive oxygen species, antioxidant vitamins level and DNA damage |
| title_fullStr | Effect of food colorants supplementation on reactive oxygen species, antioxidant vitamins level and DNA damage |
| title_full_unstemmed | Effect of food colorants supplementation on reactive oxygen species, antioxidant vitamins level and DNA damage |
| title_short | Effect of food colorants supplementation on reactive oxygen species, antioxidant vitamins level and DNA damage |
| title_sort | effect of food colorants supplementation on reactive oxygen species, antioxidant vitamins level and dna damage |
| url | http://journalarticle.ukm.my/17411/ http://journalarticle.ukm.my/17411/ http://journalarticle.ukm.my/17411/1/14.pdf |