Ratlarda tartrazin ile oluşturulan karaciğer hasarı üzerine krosinin koruyucu etkisi
Küçük Resim Yok
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Karabük Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Çalışmamızda, gıda katkı maddesi olarak yaygın kullanıma sahip olan tartrazin bileşiğinin sıçanların karaciğer dokusunda olası toksik etkilerinin gözlenmesi ve bu etkilerin antioksidan bir madde olan krosinin hangi oranda giderdiğinin araştırılması amaçlanmıştır. Tartrazin pirazolin halkası içeren, monoazo yapıda sentetik bir azo boyası olup azo boyaları içersinde en çok kullanılanıdır. Tartrazin; konserveler, cipsler, aromalı içecekler, tatlılar, soslar, hardal, şekerlemeler, pastane mamulleri, korunmuş meyveler, çerezler, evcil hayvan yiyecekleri, süsleme ve kaplama maddeleri gibi birçok gıdanın içeriğinde kullanılmaktadır. Ayrıca ilaç ve kozmetik ürünlerinde de sıklıkla kullanıldığı görülmüştür. Tartrazin gıdalara sarı renk vermek amacıyla kullanılmaktadır. Suda çözünebiliyor olması kullanım alanını çoğaltmıştır. Ağız yoluyla alınan tartrazin birincil olarak bağırsak florası tarafından metabolize edilir. Tartrazinin yüksek miktarlarda alınması serbest radikal oluşumu ile dokuda oksidatif strese neden olarak böbrek ve karaciğer dokularının biyokimyasal profillerinde değişikliklere neden olur. Suda çözünen bir karotinoid olan krosin, safranın antioksidan aktivitesinden sorumlu en önemli bileşenidir. Krosin'in, antioksidan, antikanser ve hipolipidemik etkileri gösterilmiştir. Serbest radikaller, çoğunlukla iç veya dış etkilere üretimlerindeki artışı takiben başta membran fosfolipitleri olmak üzere hücresel bileşiklerin tümüne (karbonhidrat, lipit, protein, DNA) zarar vererek bir çok patolojik bozukluğa sebep olmaktadırlar. Deney hayvanları biriminden temin edilen 40 adet dişi rat random olarak 4 gruba ayrıldı. 1.grup (Kontrol grubu); Serum fizyolojik uygulanan grup. 2.grup (Krosin grubu); 50 mg/kg/gün krosin (Sigma Aldrich Co., USA, CAS Number; 42553-65-1) uygulanan grup. 3.grup (Tartrazin grubu): 500mg/kg tartrazin (Sigma Aldrich Co., USA ) uygulanan grup. 4.grup (Tartrazin + Krosin grubu): 50 mg/kg krosin + 500 mg/kg tartrazin uygulanan grup. 21 günlük uygulama sonucunda karaciğer üzerindeki olası etkileri biyokimyasal ve histopatolojik olarak incelenmiştir. Bunun için alınan karaciğer doku örneklerinde MDA, GSH, TAS, TOS, SOD ve CAT enzim aktiviteleri ile plazmada karaciğer hasarını gösteren AST, ALT ve ALP enzim seviyeleri incelendi. Doku hasarını tespit etmek amacıyla karaciğer dokusunun histopatalojik olarak incelendi. Çalışmanın sonucunda, gerek biyokimyasal gerekse histopatolojik veriler tartrazinin karaciğer dokusunda hasara neden olduğunu gösterdi. Bu hasarın güçlü bir antioksidan olan krosin tedavisi ile giderildiği ortaya kondu.
In our study, it was aimed to observe the possible toxic effects of tartrazine, which has widespread use as a food additive, in the liver, and to investigate the treatment of this toxic effect by an antioxidant, crocin. Tartrazine is a synthetic azo dye in the monoazo structure containing the pyrazoline ring and is most commonly used in azo dyes. Tartrazine is involved in many foods, for example; preserves, crisps, flavored drinks, desserts, sauces, mustard, confectionery, bakery products, preserved fruits, cookies, pet food, decoration and covering materials. Furthermore, it has also been widely used in medicine and cosmetics. Tartrazin is used to give yellow color to food. Solubility in water has increased the area of use. When tartrazine is taken orally, it is first metabolised by the intestinal flora. Taking high doses of tartrazine causes changes in biochemical profiles of kidney and liver tissues by causing free radical formation and oxidative stress in the tissue. Crocin, a water-soluble carotinoid, is the most important component responsible for the antioxidant activity of saffron. Crocin exhibits antioxidant, anticancer and hypolipidemic effects. Free radicals cause many pathological disorders following the increase in production depending on internal and external factors by damaging the whole of cellular compounds (carbohydrate, lipid, protein, DNA), mainly membrane phospholipids. Forty female rats obtained from the experimental animal unit were randomly divided into 4 groups (n=10). The first group was control and only saline was administered. The second group was crocin and 50 mg / kg crocin was given. The third group was tartrazin and 500 mg / kg tartrazine was given. The fourth group was Tartrazine + crocin and the combination of tartrazine and crocin. The effect of tartrazine on the liver was studied biochemically and histopathologically as a result of 21 days of application. For this purpose, MDA, GSH, TAS and TOS levels and SOD and CAT enzyme activities were studied in liver tissue samples. In addition, plasma levels of AST, ALT, and ALP enzymes showing liver damage were examined. Histopathological examinations of liver tissue were also performed to demonstrate tissue damage. At the end of the study, both biochemical parameters and histopathologic data showed that tartrazine causes liver damage. It has also been shown that this tissue damage is relieved by crocin treatment, which is a powerful antioxidant.
In our study, it was aimed to observe the possible toxic effects of tartrazine, which has widespread use as a food additive, in the liver, and to investigate the treatment of this toxic effect by an antioxidant, crocin. Tartrazine is a synthetic azo dye in the monoazo structure containing the pyrazoline ring and is most commonly used in azo dyes. Tartrazine is involved in many foods, for example; preserves, crisps, flavored drinks, desserts, sauces, mustard, confectionery, bakery products, preserved fruits, cookies, pet food, decoration and covering materials. Furthermore, it has also been widely used in medicine and cosmetics. Tartrazin is used to give yellow color to food. Solubility in water has increased the area of use. When tartrazine is taken orally, it is first metabolised by the intestinal flora. Taking high doses of tartrazine causes changes in biochemical profiles of kidney and liver tissues by causing free radical formation and oxidative stress in the tissue. Crocin, a water-soluble carotinoid, is the most important component responsible for the antioxidant activity of saffron. Crocin exhibits antioxidant, anticancer and hypolipidemic effects. Free radicals cause many pathological disorders following the increase in production depending on internal and external factors by damaging the whole of cellular compounds (carbohydrate, lipid, protein, DNA), mainly membrane phospholipids. Forty female rats obtained from the experimental animal unit were randomly divided into 4 groups (n=10). The first group was control and only saline was administered. The second group was crocin and 50 mg / kg crocin was given. The third group was tartrazin and 500 mg / kg tartrazine was given. The fourth group was Tartrazine + crocin and the combination of tartrazine and crocin. The effect of tartrazine on the liver was studied biochemically and histopathologically as a result of 21 days of application. For this purpose, MDA, GSH, TAS and TOS levels and SOD and CAT enzyme activities were studied in liver tissue samples. In addition, plasma levels of AST, ALT, and ALP enzymes showing liver damage were examined. Histopathological examinations of liver tissue were also performed to demonstrate tissue damage. At the end of the study, both biochemical parameters and histopathologic data showed that tartrazine causes liver damage. It has also been shown that this tissue damage is relieved by crocin treatment, which is a powerful antioxidant.
Açıklama
Fen Bilimleri Enstitüsü, Kimya Ana Bilim Dalı
Anahtar Kelimeler
Biyokimya, Biochemistry
