Understanding the Harmful Effects of Synthetic Food Dye on Plant Cells

Jim Crocker
12th August, 2024

Understanding the Harmful Effects of Synthetic Food Dye on Plant Cells

Image Source: Natural Science News, 2024

Key Findings

  • The study by Guru Nanak Dev University examined the effects of erythrosine on onion root cells
  • Erythrosine significantly reduced cell division by 57.81% at a concentration of 0.1 mg/mL after 96 hours
  • Higher erythrosine concentrations increased cell membrane damage and DNA damage, while reducing protective enzyme activities
Synthetic food dyes are increasingly prevalent in various food products, raising concerns about their potential toxicities and safety. Erythrosine, a synthetic dye, is commonly found in jams, marmalades, dairy products, soft drinks, pickles, smoked fish, cheese, ketchup, maraschino cherries, and other foods. A recent study conducted by Guru Nanak Dev University aimed to evaluate the cyto-genotoxic effects of erythrosine using root meristematic cells of Allium cepa (onion) at concentrations of 0.1, 0.25, 0.5, and 1 mg/mL[1]. The study revealed a significant decrease in the mitotic index, a measure of cell division, by 57.81% after 96 hours at a concentration of 0.1 mg/mL. Biochemical analyses showed that the malondialdehyde content, an indicator of lipid peroxidation and cell membrane damage, increased significantly (5.47-fold). In contrast, proline content, catalase activity, and superoxide dismutase activity decreased in a concentration-dependent manner, showing maximum decreases of 78.11%, 64.68%, and 61.73%, respectively, at the highest concentration after 96 hours. The comet assay, a technique for measuring DNA damage, revealed increased DNA damage with rising erythrosine concentrations. Further, attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) analysis showed significant alterations in biomolecules, as indicated by multivariate analysis, i.e., Principal Component Analysis (PCA). Molecular docking demonstrated a strong binding energy (Gbest = -11.46 kcal/mol) and an inhibition constant (Ki) of 3.96 nM between erythrosine and the DNA minor groove. These findings indicate the cytotoxic and genotoxic potential of erythrosine on A. cepa root cells, highlighting the usefulness of A. cepa as a model system for studying the toxicity of food additives. Previous studies have also reported the genotoxic and cytotoxic effects of food colorants. For instance, amaranth, erythrosine, and tartrazine have been shown to exhibit genotoxic, cytotoxic, and cytostatic potential in human peripheral blood cells in vitro. Specifically, erythrosine at concentrations of 8, 4, and 2 mM demonstrated high cytotoxicity and cytostaticity[2]. These earlier findings align with the current study's results, reinforcing the evidence of erythrosine's harmful effects. Moreover, the metabolism of azo dyes by intestinal bacteria has been linked to the production of potentially genotoxic compounds. Azo dyes, which include erythrosine, are metabolized by azoreductases in the human gastrointestinal tract, leading to the formation of metabolites that may contribute to carcinogenesis and mutagenesis[3]. This highlights the broader implications of synthetic food dyes' toxicity beyond direct cellular effects. In a study focused on the dietary habits of school-going children in Saudi Arabia, it was found that erythrosine was one of the non-permitted artificial food color additives detected in food products[4]. This raises concerns about the widespread use of such additives and their potential health risks, especially in vulnerable populations like children. The current study by Guru Nanak Dev University builds on these earlier findings by providing a detailed analysis of erythrosine's cytotoxic and genotoxic effects using a plant model system. The use of A. cepa root cells offers a valuable and cost-effective method for assessing the toxicity of food additives, which can complement studies in human cells and animal models. In conclusion, the study underscores the need for further investigations into the safety of synthetic food dyes like erythrosine. Given the evidence of their harmful effects on cellular and molecular levels, regulatory agencies and food manufacturers must consider these findings to ensure consumer safety.

GeneticsBiochemPlant Science

References

Main Study

1) Assessment of synthetic food dye erythrosine induced cytotoxicity, genotoxicity, biochemical and molecular alterations in Allium cepa root meristematic cells: insights from in silico study.

Published 12th August, 2024

https://doi.org/10.1093/toxres/tfae126

Related Studies

2) Cytogenetic evaluation and DNA interaction studies of the food colorants amaranth, erythrosine and tartrazine.

https://doi.org/10.1016/j.fct.2010.07.030

3) Toxicological significance of azo dye metabolism by human intestinal microbiota.

Journal: Frontiers in bioscience (Elite edition), Issue: Vol 4, Issue 2, Jan 2012

4) Dietary intake of artificial food color additives containing food products by school-going children.

https://doi.org/10.1016/j.sjbs.2020.08.025


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