Examining Stress Responses in Fruit Flies to an Artificial Dye

Jenn Hoskins
19th January, 2024

Examining Stress Responses in Fruit Flies to an Artificial Dye

Chemical composition of Brilliant Black, the artificial dye examined in the study.

Food coloring is a common practice, used to make food more visually appealing. However, concerns exist regarding the safety of both synthetic and natural food dyes[2]. While natural dyes are often seen as healthier alternatives, synthetic dyes remain widely used due to their cost-effectiveness and stability. This has led to ongoing research into the potential health effects of these additives. A recent study conducted by researchers at Atatürk University[1] investigated the impact of Brilliant Black PN (E151), a diazo dye, on fruit flies – a common model organism in genetic and toxicity studies. The study focused on oxidative stress, a process where unstable molecules called free radicals damage cells. The body has natural defenses against oxidative stress, including enzymes like superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPX), as well as molecules like glutathione (GSH). These work to neutralize free radicals and prevent cellular damage. Disruption of this balance can lead to various health problems. Researchers exposed fruit fly larvae to different concentrations of Brilliant Black PN (1, 2.5, and 5 mg/mL) and then examined the adult flies for signs of oxidative stress. They measured the activity of the protective enzymes (SOD, CAT, GPX, and acetylcholinesterase – AChE) and the levels of GSH and malondialdehyde (MDA). MDA is a marker of lipid peroxidation, a type of oxidative damage to fats. They also assessed mitochondrial DNA (mtDNA) copy number, an indicator of mitochondrial health – mitochondria are the powerhouses of cells. The results showed that the highest dose of the dye (5 mg/mL) significantly reduced both the gene expression and activity of CAT and GPX. This suggests the dye interfered with the flies’ ability to neutralize free radicals. Furthermore, the same dose also lowered AChE activity, GSH levels, and mtDNA copy number. Reduced AChE activity can affect nerve function, while lower GSH levels indicate a diminished antioxidant capacity. A decrease in mtDNA copy number suggests damage to the mitochondria, potentially impairing cellular energy production. These findings indicate that Brilliant Black PN can induce toxicity by disrupting oxidative stress pathways in a dose-dependent manner. This aligns with earlier research highlighting the potential dangers of azo dyes, a class of compounds to which Brilliant Black PN belongs[3]. A previous study demonstrated that tartrazine (TZ), another azo dye, caused significant damage to the intestines and liver of fish, alongside disruptions in antioxidant enzyme activity and gut bacteria[3]. The current study, while using a different organism and dye, reinforces the idea that azo dyes can have adverse effects on biological systems. The concerns surrounding food dyes aren’t new. A review of US-approved dyes found that several raise health concerns, including potential carcinogenicity, genotoxicity (damage to DNA), and hypersensitivity reactions[4]. Some dyes have even been found to be contaminated with carcinogenic substances. This historical context underscores the importance of ongoing research into the safety of food additives. Interestingly, while some dyes like carminic acid and indigotine have shown no genotoxic effects in tests using fruit flies[5], others, like amaranth and patent blue, have demonstrated positive results, indicating potential to cause genetic mutations[5]. This variability highlights the need for individual assessment of each dye, rather than broad generalizations. The Atatürk University study adds to this body of evidence, specifically focusing on the potential toxicity of Brilliant Black PN. The study’s findings suggest that even relatively low concentrations of Brilliant Black PN can trigger oxidative stress and cellular damage. This is particularly relevant considering that exposure to food dyes can be chronic and occur over long periods. While the study was conducted on fruit flies, the results raise concerns about the potential effects of this dye on human health. Further research is needed to fully understand the mechanisms of toxicity and to assess the risks associated with consuming foods containing Brilliant Black PN.

EnvironmentGeneticsBiochem

References

Main Study

1) Biochemical and molecular assessment of oxidative stress in fruit fly exposed to azo dye Brilliant Black PN.

Published 18th January, 2024

https://doi.org/10.1007/s11033-023-09108-7

Related Studies

2) Food Colour Additives: A Synoptical Overview on Their Chemical Properties, Applications in Food Products, and Health Side Effects.

https://doi.org/10.3390/foods11030379

3) Impacts of an azo food dye tartrazine uptake on intestinal barrier, oxidative stress, inflammatory response and intestinal microbiome in crucian carp (Carassius auratus).

https://doi.org/10.1016/j.ecoenv.2021.112551

5) Evaluation of potential genotoxicity of five food dyes using the somatic mutation and recombination test.

https://doi.org/10.1016/j.chemosphere.2012.03.032


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