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The impact of EEVC on mouse CA3 region of the brain's hippocampus against the carmoisine induced anxiety.(A) Control -1% tween 20 (10 ml/kg, p.o), The results showed that control mice had normal architecture cells in the CA3 region of the hippocampus; (B) CR (20 mg/kg, p.o), carmoisine treated groups had Severe vocalization(black arrows), Pkynosis (green arrow), Hemorrhage (Blue arrow), Autolytic cell (yellow arrow); (C) CR (20 mg/ kg, p.o))+ DP(1 mg/ kg, p.o), Treatment of diazepam along with carmosiine treated mice regeneration of neurone (Violet arrows), less perivascular edema (Green arrow), less vocalization (Black arrows); (D) CR (20 mg/kg, p.o)+ EEVC (400 mg/ kg, p.o). Treatment of EEVC along with carmoisne treated mice regeneration of neurone (Violet arrows), less perivascular edema (Green arrow), less vocalization (Black arrow).
Source publication
Carmoisine is a synthetic food additive which is commonly used in a wide range of food beverages. According to reports, excessive use of this coloring agent causes anxiogenic behavior in mice by inducing oxidative stress. The purpose of this study was to investigate the ameliorating effects of Vernonia Cinerea against carmoisine-induced brain injur...
Contexts in source publication
Context 1
... area of carmoisine-treated mice, as well as a significant (p < 0.001) increase in hippocampal segment thio Barbituric acid values ( Figure 1). Figure 2 shows that EEVC (400 mg/kg, p.o.) and carmoisine treated mice hippocampal sections resulted in a significant (p < 0.001) decrease in Catalase, Superoxide dismutase, and thio Barbituric acid levels. Diazepam (2 mg/kg) significantly (p < 0.001) increases Catalase and Superoxide dismutase levels in the hippocampal section of carmoisine-treated animals, while decreasing thio Barbituric acid levels significantly (p < 0.001). ...
Citations
... Oxidative stress, which is reduced by the antioxidant defense system, increases as a result of free radical accumulation. The imbalance between the antioxidant levels and increase MDA levels [34,35]. When the results obtained from the present study were examined, it was found that carmoisine did not cause a significant change in MDA levels in Drosophila melanogaster in a dose-dependent manner. ...
... GPx is known as an enzyme that catalyzes the reduction of c or organic hydroperoxides using GSH as a reductant [43]. In a study, it was determined that there was a significant decrease in the levels of SOD and CAT enzymes in mice with carmoisine-induced brain damage [35]. Similar studies have also shown a significant decrease in GSH, SOD, and CAT levels in the blood and liver of rats and mice exposed to carmoisine [3,[44][45][46]. ...
Background
In today’s world, appearance is an important factor in almost all areas of our lives. Therefore, it has become common to use dyes to color foods to make them look appetizing and visually appealing. However, food additives have negative effects on biochemical processes in cells at both high and low doses.
Methods and results
This study investigated the effect of carmoisine, a commonly used food coloring, on oxidative stress and damage parameters in Drosophila melanogaster in terms of both enzymatic and gene expression. The change in mitochondrial DNA copy number (mtDNA-CN), a marker of oxidative stress, was also examined. When the data obtained were analyzed, it was observed that carmoisine caused a significant decrease in GSH levels depending on the increase in dose. SOD, CAT, GPx, and AChE enzyme activities and gene expression levels were also found to be significantly decreased. All groups also showed a significant decrease in mtDNA-CN. The effect of carmoisine on Drosophila melanogaster morphology was also investigated in our study. However, no significant change was observed in terms of morphological development in any group.
Conclusions
When all the findings were evaluated together, it was observed that carmoisin triggered oxidative stress and these effects became more risky at high doses. Therefore, we believe that the consumer should be made more aware of the side effects of azo dyes in food and that the type and concentration of each substance added to food should be specified.
... It also contains aromatic ring structures (Chebotarev et al., 2020). The World Health Organization (WHO) and the UN Food and Agriculture Organization (FAO) determined that the recommended daily intake of Carmoisine should be 4 mg kg − 1 body weight (Labiod et al., 2022;Ramos-Souza et al., 2023;Subramaniyan et al., 2022). Furthermore, the safe limit of Carmoisine in candies should be less than 50 mg kg − 1 (Abdelghani et al., 2020). ...
In the current research, a novel magnetic deep eutectic solvent was first introduced. Afterwards, Zn-based metal organic framework (Zn-MOF) and a unique magnetic deep eutectic solvent were combined to successfully create the novel composite as an effective adsorbent. Subsequently, this innovative composite exhibiting outstanding characteristics was employed to solid phase extraction of Carmoisine dye (as a model analyte) from water and food samples, followed by spectrophotometric determination. According to the structure of the analyte and newly synthesized composite, π-π interaction between the aromatic rings of the Carmoisine and composite, as well as electrostatic interaction between the sulfonate groups of the analyte and nitrogen of the amine group in the deep eutectic solvent, could be the main mechanism for analyte adsorption. Under optimal extraction conditions (pH;6.0, Adsorption time; 2.5 min, Adsorbent amount; 10.0 mg, Desorption solution; EtOH/0.5 M HNO 3 , Desorption time; 2.0 min, Desorption volume; 1.0 mL, and sample volume; 35.0 mL), the preconcentration factor of 35.0 was obtained. The calibration curve also was linear in the range of 10.0 to 700 μg L − 1 with coefficients of determination (R 2) of 0.9987. The limit of detection (LOD), the limit of quantification (LOQ), intra-day relative standard deviation (RSD)%, and inter-day RSD% were obtained at 2.4 μg L − 1 , 8.3 μg L − 1 , 4.2%, and 6.6%, respectively. The extraction recovery of 98.24 and the relative recovery in the range of 92.3%− 99.8% were obtained. The proposed adsorbent offers several advantages, including easy synthesis using inexpensive materials , a 2-hour surface modification for magnetic nanoparticles, successful extraction of the model analyte in a variety of real samples due to different functional groups and aromatic rings on the adsorbent structure, and stability of the sorbent in pH ranges of 2 to 10. Consequently, it is highly recommended for future research as an effective adsorbent for extraction and separation purposes.
Azo dyes, including Tartrazine, Sunset Yellow, and Carmoisine, are added to foods to provide color, but they have no value with regard to nutrition, food preservation, or health benefits. Because of their availability, affordability, stability, and low cost, and because they provide intense coloration to the product without contributing unwanted flavors, the food industry often prefers to use synthetic azo dyes rather than natural colorants. Food dyes have been tested by regulatory agencies responsible for guaranteeing consumer safety. Nevertheless, the safety of these colorants remains controversial; they have been associated with adverse effects, particularly due to the reduction and cleavage of the azo bond. Here, we review the features, classification, regulation, toxicity, and alternatives to the use of azo dyes in food.
