Browsing by Author "Tur, Kardelen"

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Toxic Effects of Tartrazine and the Protective Role of Curcumin on Liver Function and DNA Integrity in Male Rats
(Wiley, 2025) Varli, Metin; Yavas, Mehmet Cihan; Canturk Tan, Fazile; Tur, Kardelen; Basmaci, Guldidar
Tartrazine (TAR) and curcumin (CUR) are commonly utilized in the food manufacturing sector. The present investigation was designed to assess the hepatotoxic impact of the food dye tartrazine on hepatic function and its related biomarkers. We systematically allocated 35 male Wistar rats into five homogeneous groups. The specified groups consisted of: control, TAR at a dosage of 10 mg/kg/day, TAR at a dosage of 100 mg/kg/day, TAR at a dosage of 10 mg/kg/day combined with CUR at 20 mg/kg/day, and TAR at a dosage of 100 mg/kg/day combined with CUR at 20 mg/kg/day. All experimental groups received the treatment via oral gavage. Our findings indicated that as the TAR dosage escalated relative to the control group, the levels of superoxide dismutase (SOD), aspartate aminotransferase (AST), alanine aminotransferase (ALT), lactate dehydrogenase (LDH), alkaline phosphatase (ALP), and gamma-glutamyl transferase (GGT) exhibited an increase, while the alpha-fetoprotein (AFP) level demonstrated a decline. In the CUR-treated groups, in comparison with the control groups, the levels of SOD, AST, ALT, LDH, total bilirubin, GGT, and AFP increased in the low-dose TAR groups, whereas ALP levels decreased. Our histopathological analysis disclosed the occurrence of degenerative changes in both TAR and CUR treatment groups. The genotoxic assessment, utilizing the DNA comet assay, revealed that an increase in TAR dosage corresponded with heightened DNA damage; however, the incorporation of CUR mitigated this detrimental effect. Our findings suggest that tartrazine may exert deleterious effects on hepatic function, whereas curcumin has displayed partial therapeutic efficacy.
Citation - Scopus: 1
Determination of the Protective Effect of Curcumin Against Tartrazine-Induced DNA Damage and HSP 70 in the Rat Brain
(Springer, 2025) Yavas, Mehmet Cihan; Tan, Fazile Canturk; Tur, Kardelen; Keskin, Cumali; Basmaci, Guldidar
Tartrazine is a widely used food dye, and children often consume large amounts of food products containing this additive due to their appealing appearance. Curcumin, on the other hand, is known for its antioxidant properties. The aim of this study was to investigate the protective effects of curcumin on brain tissue and biochemical parameters in rats exposed to short-term tartrazine administration. Male Wistar albino rats were randomly divided into five equal groups. Group 1 served as the control; Group 2 received tartrazine (10 mg/kg); Group 3 received tartrazine (100 mg/kg); Group 4 received tartrazine (10 mg/kg) along with curcumin (20 mg/kg); and Group 5 received tartrazine (100 mg/kg) along with curcumin (20 mg/kg). All substances were administered via oral gavage. The study lasted for 21 days. Serum samples were analyzed for heat shock protein 70 (HSP70) levels using the ELISA method. Brain tissues were subjected to histopathological examination and DNA damage assessment using the comet assay. Although HSP70 levels increased in the tartrazine groups, the differences were not statistically significant (p = 0.065). Partial damage was observed in the histopathological analysis. Comet assay results indicated a dose-dependent increase in DNA tail percentage with tartrazine, which was reduced following curcumin administration. These findings suggest that curcumin may alleviate tartrazine-induced damage in brain tissue and may have a regulatory effect on serum HSP70 levels in rats.