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Evaluation of the effect of Tartrazine versus curcumin as food coloring agent on tongue papillae of albino rats (histological and scanning electron microscopic study)

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Last updated: 01 Jan 2025

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Abstract

Introduction: Color additives are used in food for improving the aesthetic appearance. They have been caused many health problems. Tartrazine is widely used food color additives and considered as food carcinogen. Curcumine has been found to be used as a promising natural food additive.
Aim: investigate the effect of synthetic coloring additive tartrazine and natural one curcumin (has the same yellow color) on two main types of lingual tongue papillae, the filiform and fungiform papillae of albino rat.
Materials and Methods: Fifteen adult male albino rats (180 -200 gm) divided randomly into three groups. (n=5). Group I (Control): rats were given 1 ml distilled water. Group II (Tartrazine-treated): rats were given Tartrzine dissolved in distilled water with dose of 7.5 mg/kg. Group III (Curcumine- treated): rats were given 200mg\kg of curcumin suspended in 0.5% carboxymethylcellulose (CMC). All of them gave the dose once daily by oral intubation. After 30 days of treatment, animals were scarified and tongues were dissected and cut longitudinally into two half one processed for light and the other for scanning electron microscopic examination SEM.
Results: Histological examination of group I revealed the normal features of the dorsal surface of tongue and shape of filiform papillae. In group II has distortion of filiform and fungiform papillae and evidence of acanthosis, hyperkeratosis, and the basal cell layer has basilar hyperplasia, nuclear hyperchromatism. Disfigured fungiform papillae with swollen taste buds and its cells appeared separated. However, group III filiform and fungiform papillae appeared close to normal with minimal changes.
Conclusion: From the present study we concluded that tartrazine has degenerative changes in both the filiform and fungiform papillae with absence of these degenerative effects in comparison with curcumin. Replacement of synthetic additives by natural food ones help to avoid the adverse effects of synthetic one on lingual tongue papillae.

DOI

10.21608/edj.2018.76792

Keywords

Color additives, Tartrazine, Curcumin, tongue papillae

Authors

First Name

Heba

Last Name

El Imam

MiddleName

Fathy

Affiliation

Lecturer of Oral Biology, Faculty of Dentistry, Egyptian Russian University, Cairo, Egypt

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First Name

Nesreen

Last Name

abd El Salam

MiddleName

Nabil

Affiliation

Lecturer of Oral Biology, Faculty of Dentistry, Mansoura University, Mansoura, Egypt.

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Volume

64

Article Issue

Issue 3 - July (Oral Medicine, X-Ray, Oral Biology & Oral Pathology)

Related Issue

11453

Issue Date

2018-07-01

Receive Date

2020-03-10

Publish Date

2018-07-01

Page Start

2,241

Page End

2,250

Print ISSN

0070-9484

Online ISSN

2090-2360

Link

https://edj.journals.ekb.eg/article_76792.html

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https://edj.journals.ekb.eg/service?article_code=76792

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Original Article

Type Code

254

Publication Type

Journal

Publication Title

Egyptian Dental Journal

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https://edj.journals.ekb.eg/

MainTitle

Evaluation of the effect of Tartrazine versus curcumin as food coloring agent on tongue papillae of albino rats (histological and scanning electron microscopic study)

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Article

Created At

22 Jan 2023