Assessment of Cardiac and Renal Functions in Wistar Albino Rats Administered Carmoisine and Tartrazine
Olu Israel Oyewole,
Johnson Olaleye Oladele
Issue:
Volume 4, Issue 3, June 2016
Pages:
21-25
Received:
5 April 2016
Accepted:
14 April 2016
Published:
28 April 2016
Abstract: Carmoisine and tartrazine are azo dyes widely used as food colourants. This study examine the effects of oral administration of carmoisine and tartrazine on some biochemical parameters in the heart and kidney of albino rats. Twenty four (24) female albino rats (average weight 140g) were sorted into four groups. Group A received water and served as the control, Group B-250mg/kg bw carmoisine, Group C-250mg/kg bw tartrazine, Group D-co-administered 250mg/kg bw each of carmoisine and tartrazine. The food dyes were administered daily for a period of 21 days. Results obtained showed a significant increase (p<0.05) in the levels of urea, creatinine and electrolytes (Na+, K+ and CO32-) in the serum of rats administered the food dyes compared to control. The colourants also caused significant alterations (p<0.05) in the levels of enzymes (creatine kinase, lactate dehydrogenase, aspartate aminotransferase and alkaline phosphatase) in the serum and heart homogenate of the experimental rats. Histological examination of the renal and cardiac tissues correlate with the biochemical results indicating marked distortions in the kidney and heart of rats administered carmoisine and tartrazine. These results suggest that carmoisine and tartrazine have the tendency of inducing nephrotoxicity and cardiac dysfunction in rats.
Abstract: Carmoisine and tartrazine are azo dyes widely used as food colourants. This study examine the effects of oral administration of carmoisine and tartrazine on some biochemical parameters in the heart and kidney of albino rats. Twenty four (24) female albino rats (average weight 140g) were sorted into four groups. Group A received water and served as...
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Modern Biotechnology and New Food Varieties
Fabien Nsanzabera,
Liu Song,
Guocheng Du,
Byong H. Lee
Issue:
Volume 4, Issue 3, June 2016
Pages:
26-33
Received:
24 April 2016
Accepted:
13 May 2016
Published:
25 May 2016
Abstract: The world population is predicted to reach 9.5 billion by 2050. This will demand powerful techniques in agricultural production. Transgenic technology can be used in both crops and animals through improved crop production, milk production and composition, improved meat production, increased disease resistance and prolificacy. To create a stable transgenic organism, foreign gene is transferred using specific methods suitable for a particular species, that include DNA microinjection, sperm-mediated DNA transfer and somatic cell nuclear transfer for transgenic animals production and Agrobacterium-mediated, microprojectile bombardment, direct DNA transfer to protoplasts for plant transformation. However, the safety of transgenic food and derivatives in the markets has to be verified for the presence and the amount of genetic modification varieties. This review addresses up to date progress from the genetically modified food industry.
Abstract: The world population is predicted to reach 9.5 billion by 2050. This will demand powerful techniques in agricultural production. Transgenic technology can be used in both crops and animals through improved crop production, milk production and composition, improved meat production, increased disease resistance and prolificacy. To create a stable tra...
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